Considering A Kamado

[HuskyHawk]

Hi All, have spent time here but didn't register years ago. I started with a Masterbuilt electric, gave it away when my buddy made me an Ugly Drum. Decided today that the ugly drum isn't really working for me. It's terrible in the cold and the overall mess and difficulty is just pretty high (it's not fancy). As a result I don't smoke as much meat as I'd like. It's starting to rust as well.

I've got a weber propane for grilling, but I'm considering a Kamado Joe Classic 1 as a smoker and occasional grill (probably in winter here in New England). Alternatively, a pellet smoker would be simple, if large on my deck. I could even get an improved electric. I don't need vast amounts of space. Budget is what the Kamado Joe would run me, so $800 I guess.

Thoughts on the Kamado for someone like me? My charcoal basket has to be lifted in and out of the drum, there's no way to clean ash. It seldom burns fully and on cold days struggles to keep temp (it's solid on temp otherwise). Wife also considers it an eyesore. Looks like you set the charcoal in the firepit instead of a chimney, so that's easier that what I'm doing now. How's the cleaning compared to other options? Learning curve?

 

[Fueling Around]

Welcome

My wife would consider a drum smoker as an eyesore, too.
Hard to give advice as I grilled and smoked on an original Kamado 40 years ago. Very efficient on the fuel. Also produced the best salmon ever.
I view a Kamado as a well insulated drum smoker in a way. Still have to clean ash from the top as well as add fuel from the top

Maybe think about a pellet grill? Convenient to use and a welder blanket over the top in the winter helps conserve fuel.

 

[HuskyHawk]

Welcome

My wife would consider a drum smoker as an eyesore, too.
Hard to give advice as I grilled and smoked on an original Kamado 40 years ago. Very efficient on the fuel. Also produced the best salmon ever.
I view a Kamado as a well insulated drum smoker in a way. Still have to clean ash from the top as well as add fuel from the top

Maybe think about a pellet grill? Convenient to use and a welder blanket over the top in the winter helps conserve fuel.

I am considering it but they are bulky. A friend has a Traeger with some kind of winter insulation. My Weber propane grill burns through fuel quickly in cold weather. Kamado Joe has an ash drawer, which was part of the appeal. I probably always wanted one but can’t give up the convenience of propane for simple things like burgers or chicken breasts.

 

[Fueling Around]

Vertical pellet grill?
Grilla or Pitboss are 2 brands with vertical smokers

 

[Chingadero]

Thoughts on the Kamado for someone like me?

Let me start by stating that I'm biased. I started my smoking path with a stick burner and loved it, except that I had to keep an eye on the fire. Runs to Home Depot had to be carefully timed, or the cooking time could be unexpectedly lengthened. When it finally rusted out, I was about to buy a higher-end model until three separate friends told me I needed to look at a Kamado/BGE. Two said Big Green Egg and one said, Kamado Joe.

I quickly moved past the BGE due to KJ's ease of cleaning out ash with a drawer in front. Also, the KJ came complete then, while the BGE charged for wheels, folding shelves, etc. I am unsure if that is still the case; I have not looked at BGE pricing since. The ash drawer is brilliant; before every cook, I stir the unburned charcoal and then pull the drawer to empty the ashes. Add more charcoal and set it on fire—easy, efficient, no wasted charcoal like briquets tossed after a Weber cook. Beyond the benefit of a ceramic grill, the KJ has an excellent heat deflector/grill grate setup. There's plenty of information out on the interwebs, but having two half-moon deflectors and two half-moon grates, plus the ability to set them at different levels, is a game changer - it's simple to move from smoker to steak griller and back as needed. I chose the Big Joe, but it's beyond your $800 budget.

I have most of the accessories, including a rotisserie, pizza insert (which makes excellent pizzas), etc. Still, two are critical to my great experience with my KJ—a charcoal basket and a heat controller. Ensure the charcoal basket integrates with the KJ Divide and Conquer system (look for the square hooks on the four sides); you'll thank me later. I chose the Smobot heat controller and have been very happy; it uses a servo on the top of the grill rather than a fan to blow air on the charcoal.

I would do it again without hesitation; I can smoke a butt all day or reverse sear a steak, and I rarely use my gas grill because I prefer the taste of charcoal, and it's simple and quick to grill steaks or chicken. My only regret is the newer KJ models and an upgraded hinge that removes the weight of lifting the lid and holds the lid open at any level.

Good luck and good smoking/grilling!

 

[dr k]

I use the Kamados as a bbq or high heat from pizza stones to roasting chxn. Not smoking vertically stacking and 5 layers with snake slow burn system. Nope. Get a smoker or a system that is modded.

 

[hondabbq]

BGE and dont look back .

 

[Chingadero]

BGE and dont look back

As stated, I'm a KJ guy, but I can't agree more—ceramic's flexibility cannot be beaten.

 

[H. E. Pennpacker]

Jumping on the KJ bandwagon as well. I just purchased mine this summer and mad that I never did it sooner. I opted for the Big Joe I and the versatility is unmatched in my opinion. They are large, heavy, and can be slow to get to temp (at least the large one is when its cold out. But I wouldn't trade it for anything.... except maybe a Big Joe III.

 

[babydocsmoke]

I run a couple of KJ units and love them. Just a couple things to remember.

These are ovens, not smokers. If you really want good smoke flavor the kamado isn't really the way to go.

They are extremely efficient with charcoal. So more expensive up front, but you end up getting every bit of energy out of the charcoal that you buy.

They are great once up to temp, but you have to be careful because if they over heat they are a massive pain to cool down. Can't even put the cover on it for hours after using it because its just too hot.

I have a KJ and they have LOTS of accessories which makes things nice, but you could probably use all of those accessories on a typically 18" or 22" Kamado. There isn't anything really special about a KJ in regards to the unit itself. KJ service is exceptional though...if that is something you consider.

I have a nice RT pellet grill, Masterbuilt gravity unit, KJs. and regular grill. They all have pros and cons...but if you're looking for smoking ability, the Kamado is at the end of that list.

 

[HuskyHawk]

I run a couple of KJ units and love them. Just a couple things to remember.

These are ovens, not smokers. If you really want good smoke flavor the kamado isn't really the way to go.

They are extremely efficient with charcoal. So more expensive up front, but you end up getting every bit of energy out of the charcoal that you buy.

They are great once up to temp, but you have to be careful because if they over heat they are a massive pain to cool down. Can't even put the cover on it for hours after using it because its just too hot.

I have a KJ and they have LOTS of accessories which makes things nice, but you could probably use all of those accessories on a typically 18" or 22" Kamado. There isn't anything really special about a KJ in regards to the unit itself. KJ service is exceptional though...if that is something you consider.

I have a nice RT pellet grill, Masterbuilt gravity unit, KJs. and regular grill. They all have pros and cons...but if you're looking for smoking ability, the Kamado is at the end of that list.

I really just looked at the Masterbuilt Gravity system and at this point, that clearly beats pellets or electric in my view. So I‘m down to that (probably an 800) or a KJ Classic. Price is about the same. If I’m mostly smoking is there an obvious choice? I might use the Kamado to grill in winter or for pizza. Otherwise I grill on my Weber Genesis most of the time.

 

[babydocsmoke]

I really just looked at the Masterbuilt Gravity system and at this point, that clearly beats pellets or electric in my view. So I‘m down to that (probably an 800) or a KJ Classic. Price is about the same. If I’m mostly smoking is there an obvious choice? I might use the Kamado to grill in winter or for pizza. Otherwise I grill on my Weber Genesis most of the time.

If you're mostly smoking then the MB is probably you're go to. Its just better for that. It has electric components that can fail...that's the one thing that a Kamado doesn't have. That said there are a lot of people on here that have had to tweak things (like switching out a push pin sensor) and its really not that difficult. I have never had to fix anything on mine in the threeish years that I've had it.

You can add a PID/blower system to your Kamado if you want control of your cooker in a way that has an app available. Thats a whole different discussion, and one that probably isn't needed. Once you get your Kamado dialed in, it will stay pretty steady in temp...but its an option if you'd like to adjust things from your lay-z-boy and not keep checking the grill.

Masterbuilt has a pizza insert that you can buy for the gravity system (comes with it if you buy the MB 900...which is essentially an 800 with a pizza stone/cooker included).

I would say from a durability standpoint the Kamado is the winner. Simply because its made of 2" ceramic and there really isn't anything to break on it besides maybe the deflector plates. It just doesn't provide a smoked product like a smoker does. I typically use the kamado for grilling and the MB for smoking (although I do burgers on the MB because its actually great for that).

As far as smoking on the MB goes, personally, I often cheat and start with a small amount of charcoal to get things going, and then just add chunks of wood for awhile. Not a whole hopper full, but just a few every hour or so. Its more labor intense, but the smoke flavor that it produces is phenomenal. I'll do chunks for awhile and then at the end (especially if I wrap something like a brisket) I'll do half a hopper of briquettes and let it finish up.

Hope this helps!!

Adam

 

[dorkboy]

Hi All, have spent time here but didn't register years ago. I started with a Masterbuilt electric, gave it away when my buddy made me an Ugly Drum. Decided today that the ugly drum isn't really working for me. It's terrible in the cold and the overall mess and difficulty is just pretty high (it's not fancy). As a result I don't smoke as much meat as I'd like. It's starting to rust as well.

I've got a weber propane for grilling, but I'm considering a Kamado Joe Classic 1 as a smoker and occasional grill (probably in winter here in New England). Alternatively, a pellet smoker would be simple, if large on my deck. I could even get an improved electric. I don't need vast amounts of space. Budget is what the Kamado Joe would run me, so $800 I guess.

Thoughts on the Kamado for someone like me? My charcoal basket has to be lifted in and out of the drum, there's no way to clean ash. It seldom burns fully and on cold days struggles to keep temp (it's solid on temp otherwise). Wife also considers it an eyesore. Looks like you set the charcoal in the firepit instead of a chimney, so that's easier that what I'm doing now. How's the cleaning compared to other options? Learning curve?

Check out kick ash products. I use the coal basket and ash pan. Very easy. Just shake the basket after use and brush any ash down into the pan. Lift the pan out. Dispose of ash. Replace pan and basket. Load and go. Takes less than a minute. Every thing and one stays clean. Sweet!

 

[MikeRobinson]

I have an "Akorn" and "Akorn, Jr." steel kamado. Which has a cast-iron grate. I typically use it for steaks and roasts, in which I basically treat it as "a charcoal-fired convection oven." Smoke flavor can be added by tossing in wood chips, wrapped in aluminum foil with a few holes punched. "Sear," if anyone wants it, is done separately in a hot cast-iron skillet. I don't proclaim to be a purist. But, I can get absolutely-consistent results with very little effort.

The most-impressive thing to me about "the Kamado process, in general," is the amount of control that it gives you. You can position the thing to a roasting temperature, and it will just sit there, for hours. No fancy-pants anything: the needle just doesn't move (much). And, next day, you'll probably still(!) have charcoal left over. A simple external-reading food thermometer is the only other thing that I need. (The one that I bought has a shirt-pocket remote, which is handy.)

I remain politely unconvinced that "ceramic" has anything to do with it. I think that the secret is: convection. (I first discovered the value of this when I bought a toaster oven with a "turbo" setting. C'mon, what could a fan possibly do ...?)

 

[dr k]

I have an "Akorn" and "Akorn, Jr." steel kamado. Which has a cast-iron grate. I typically use it for steaks and roasts, in which I basically treat it as "a charcoal-fired convection oven." Smoke flavor can be added by tossing in wood chips, wrapped in aluminum foil with a few holes punched. "Sear," if anyone wants it, is done separately in a hot cast-iron skillet. I don't proclaim to be a purist. But, I can get absolutely-consistent results with very little effort.

The most-impressive thing to me about "the Kamado process, in general," is the amount of control that it gives you. You can position the thing to a roasting temperature, and it will just sit there, for hours. No fancy-pants anything: the needle just doesn't move (much). And, next day, you'll probably still(!) have charcoal left over. A simple external-reading food thermometer is the only other thing that I need. (The one that I bought has a shirt-pocket remote, which is handy.)

I remain politely unconvinced that "ceramic" has anything to do with it. I think that the secret is: convection. (I first discovered the value of this when I bought a toaster oven with a "turbo" setting. C'mon, what could a fan possibly do ...?)

I've had the Red Akorn from Menards for 11 years+ and its great. I bought it for $248.00. I saw a Pic of the Akorn Jr on FB marketplace with 3' or 4' pipes in the legs to turn it into a tri pod elevated free standing kamado. A 17" charcoal grate for the weber 22" kettle grlll on the brackets of the Akorn, for the smoke stone, is a great elevated charcoal grate with the Akorn charcoal grate on top of it, in the opposite grate direction, keeps small pieces of lump or left over charcoal from the last cook from falling into the Ash pan. When reverse searing steaks I put a chunk of wood right on the cooking grate above the ring with coals since the coals are right under the cast iron cooking grate. The 28 guage steel 10" starting collar ring for vent pipe had the zinc burned off it before using to make a great direct heat cooking zone without as much lateral direct heat. The heat rises up the lid and down the opposite side the most before spreading out for a top down cook before searing, keeping the bottom cooler so when flipping thick 1.5"+ steaks it gives the hot side, now on the bottom, a heating rest for even cooking so you have the doneness you want between the seared sides without over cooked bands under the sear with the center only being the doneness you want. Saves a lot of charcoal.

 

[Grillman365]

That Weber Summit is on my wish list.

But I'm also poor and live in poverty so I'd probably have to sell a toe or two to get it

 

[MikeRobinson]

I certainly cannot argue with the marketing of "Big Green Egg®," but to me that's all it is. A "brand®" that can not only "sell a charcoal grill® for more than $1,000," but also "everything that goes with it® – including charcoal."

Perhaps I am just in the wrong business . . . Guess I missed my chance to become a millionaire.

What's actually important about "Kamado?" The inner lining. Which creates an inner flow of hot air. Which changes everything. "Convection."

 

[dr k]

I certainly cannot argue with the marketing of "Big Green Egg®," but to me that's all it is. A "brand®" that can not only "sell a charcoal grill® for more than $1,000," but also "everything that goes with it® – including charcoal."

Perhaps I am just in the wrong business . . . Guess I missed my chance to become a millionaire.

What's actually important about "Kamado?" The inner lining. Which creates an inner flow of hot air. Which changes everything. "Convection."

The Kamado is just insulated cooking with a round symmetrical shape for even heating that uses much less fuel to maintain the same heat especially indirectly smoking and bbqing. Direct grilling is hot and fast and many keep the lid open until a flare up and is immediately snuffed out with the tight seal like a Weber 22" and saves charcoal for another cook. So you can smoke, bbq, grill and super heat to 700* for a pizza oven and have a cooler safer exterior being insulated and get different sized charcoal grates that fit in the tapered bottom to raise coals closer to the food especially grilling which also saves fuel with a vortex cone or ring like I use above in my previous post. I don't like to grill with a lot of airspace between the coals and meat for more IR cooking vs heated air circulating cooking.