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Cooking low and slow on a Kamado grill, such as the Auplex, can yield delicious and tender results. Here are some beginner tips to help you master the art of low and slow cooking on your Kamado grill:

1. Choose the Right Charcoal:
Use lump charcoal instead of briquettes for low and slow cooking. Lump charcoal provides a cleaner and more natural flavor to your food.
2. Control the Temperature:
Low and slow cooking typically requires a lower temperature range, around 225°F to 275°F (107°C to 135°C). Invest in a good quality temperature control device to monitor and adjust the temperature accurately.
3. Light the Charcoal:
Light only a small portion of the charcoal to achieve low temperatures. You can use a chimney starter or an electric starter for this purpose.
4. Use Smoke Wood for Flavor:
Add wood chunks or chips to the charcoal for a smoky flavor. Common woods for low and slow cooking include hickory, apple, cherry, and mesquite. Soak wood chips in water for at least 30 minutes before adding them to the coals to produce more smoke.
5. Set Up an Indirect Cooking Zone:
For low and slow cooking, set up your Kamado grill for indirect heat. Place a heat deflector or plate setter between the charcoal and the food to avoid direct flames.
6. Water Pan for Moisture:
Place a water pan on the heat deflector to add moisture to the cooking environment. This helps in preventing the meat from drying out during the long cooking process.
7. Patience is Key:
Low and slow cooking takes time. Be patient and resist the urge to open the lid frequently. Each time you open the lid, you let out heat and extend the cooking time.
8. Invest in a Meat Thermometer:
Use a reliable meat thermometer to check the internal temperature of the food. This ensures that your meat is cooked to the desired doneness.
9. Experiment with Rubs and Sauces:
Low and slow cooking provides an opportunity to use rubs and sauces to enhance flavor. Apply your favorite rubs to the meat before cooking and consider basting with a flavorful sauce during the last hour of cooking.
10. Rest the Meat:
Allow the cooked meat to rest before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful end product.
11. Practice, Practice, Practice:
Low and slow cooking is an art that improves with practice. Don’t be discouraged if your first few attempts aren’t perfect. Learn from each cook and make adjustments accordingly.
By following these tips, you’ll be well on your way to mastering the art of low and slow cooking on your Kamado Auplex grill. Enjoy the process and the delicious results!