How to improve airflow on Jumbuck kettle BBQ?

[Sarah_b94]

Today was my first grill on the Jumbuck Black Phoenix Charcoal BBQ. I struggled to crack 125-150 degrees with lid on or off, which made for a very slow cook. All the vents were open and the charcoal was red hot and ashed when it went in the baskets. Any tips for improving the airflow in this BBQ to crank up the temp for a sear/direct grill? 

[JacobZ]

Hi @Sarah_b94,

A warm welcome to the Bunnings Workshop community, it's brilliant to have you with us.

Generally speaking, you've done everything right. Keeping the vents open to allow airflow and ensuring the charcoal is well-lit before placing it in the baskets are the main things. 

Did you use a charcoal chimney such as this Jumbuck 3.7L BBQ Charcoal Starter when lighting your charcoal? 

On the Jumbuck 57cm Black Phoenix Charcoal Kettle BBQ there are two vents on the ashtray at the bottom, were these open? 

At the base of the kettle directly above the ashtray there is a charcoal filter to prevent larger materials from falling into the ashtray. Is it possible this was covered or blocked?
 

If closed or blocked you won't get an updraft through the coals, so they wouldn't be able to get as hot as possible. This could be the reason you struggled to get the heat up.

Allow me to tag @MoonshineBen, @MartyH and @Kermit to see if they have any ideas why you may have struggled or know any techniques to help maximise temperatures in your kettle BBQ.

You might also like to check out How To Use A Kettle Smoker for some further guidance.

Let me know if you have any further questions.

Jacob

[MoonshineBen]

Hi @Sarah_b94 - how much charcoal were you using?

[Sarah_b94]

I did about 3/4 of a chimney (briquettes) for my first grill and about the same with lump coal the second time. Way better/hotter using lump.

[Sarah_b94]

Yes, i used this brand of chimney with 2 natural fire starters (so coals were ready to go). All vents were fully open the whole first cook and i couldn’t crack above 150.