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Ceramic smoker questions

post #1 of 5
Thread Starter 

I'm looking into buying a Kamado style smoker and have a few general questions about them that I hope someone can answer for me.  First question is how well suited are they for long cooks such as brisket and pulled pork.  It doesn't look like it would be very easy to add more charcoal if needed to extend the cook time since the fire is located underneath the meat, grates, etc.  Secondly, where do all the drippings from the meat go?  If they are going down into the coals does this impact the ability to keep the fire going?  Lastly, are they difficult to clean and maintain?

post #2 of 5
Quote:
Originally Posted by Garmoni View Post
 

I'm looking into buying a Kamado style smoker and have a few general questions about them that I hope someone can answer for me.  First question is how well suited are they for long cooks such as brisket and pulled pork.  It doesn't look like it would be very easy to add more charcoal if needed to extend the cook time since the fire is located underneath the meat, grates, etc.  Secondly, where do all the drippings from the meat go?  If they are going down into the coals does this impact the ability to keep the fire going?  Lastly, are they difficult to clean and maintain?

First, long extended cooks are what they are the best for. They are so efficient that you don't need to add more charcoal during the cook. Second, for a long cook you use a drip pan under the meat and you can even add a liquid to the pan for additional moisture and flavor. For regular grilling just let the drips drop into the coals, like a conventional grill.  Last, they are very easy to clean as all the parts are easily removable but you can also just run the temps up to 600°-700° and everything will just turn to ash, like a self cleaning oven.

post #3 of 5

I will second everything said by Retr8flyr.  I have never ran out of charcoal and wood chunks on a long brisket or pulled pork smoke.  They are insanely efficient in their charcoal use.  Almost all of them have space for a drip pan under the main grate, but above the diffuser stones which allow for indirect cooking and smoking.  Some people really like the flavor which the drippings burning in the fire produce, others dislike it.  I tend to use a pan most of the time, especially for drippy meat like Turkeys, Chicken, Pork and Brisket.  Kamados are a good all-in-one solution for cooking, as they cover low and slow cooking, as well as high temperature cooks like pizza and searing steaks.  Some brands have split rack/diffuser systems which allow for cooking direct and indirect at the same time, which is great for family cooks.  You will never have a better steak/burger than one which has been cooked indirect, then moved to direct for the final sear.  They also support baking (even deserts if you leave out the smoking wood chunks).  If you must have one, and only one outdoor cooking tool, you won't go wrong with a Kamado. 

post #4 of 5

My husband and I purchased a Big Green Egg in November. We absolutely love it.  Everything said previously is correct. You should not run out of charcoal if you put enough in it to start.  The lump charcoal is very fuel efficient and temps are so easy to control. Do some research online by using Google or Youtube on how kamado type units work, composition, as well as versatility.

post #5 of 5

As said above they work great for anything above 200° the lower than 200° is a problem. I have never had to add more fuel to my BGE. In fact I have fuel left. Buy one if you can afford it. You will be a happy camper and can sleep at night while you do a brisket.

Happy smoken.

David 

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