Atif

Hi Phil, thank you for the helpful explanation. sounds like one would need a lot of time & patience! Hopefully the end result will be worth it. i am always looking out for easy & quick ways. so if one wanted a quicker indirect cook say for a whole butterflied chicken, would it be reasonable to use half a deflector as more heat would circulate speeding up the process? cheers atif

Hi all new to Kamado cooking was wondering do you need to let the charcoal go ash grey as you would normally do before cooking ? also if one attempted thicker meats like whole chicken/ leg of lamb could you cook it directly without a deflector or would that risk burning ? i ask as I don’t want to spend hours & hours on low & slow but am looking at any technique that sits between grilling & low/slow. i can get this cooking in a tandoori oven & thought maybe use same ideas for a Kamado. cheers