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That's right! I guess my days of accidentally letting the kamado overshoot are over. I'm just newly discovering this and haven't built my HM yet.

Or maybe the next great kamado grill add on to rig up to the HM... a blower into a heat exchanger (like a coil of copper pipe) at the very top of the grill or maybe along the inside walls below the grates. You just trickle in the air at the bottom to keep the fire going, but then open another...

Any experience with Tom's design for high temp kamado cooking? Have you (or anyone?) used this design on a kamado type cooker at high temps, say 600-650 degrees? I love the simple, compact design and the vast majority of my need is for low & slow. But just wondering if the fan & fully open...