... ,I don't think a ceramic grill will get hotter than a Weber will it? if so how? same fuel no other fans running or not? wish I was rich I'd have 1 of every thing and 2 of the ones I liked the best lol
I suspect that a ceramic will get considerably hotter than a Weber. But you'll reach a point where temps as dangerously hot and of absolutely no use for cooking.
Sa as an actual matter, yes, ceramics likely will. But as a practical matter, you get to "what's the point?".
I get Kamado hot, and have pegged it on too many occasions to count. This makes me go through gaskets quicker of course. Changing them sometimes three times in a season. But I never take steps to get it hotter at the dome than it is designed for.
When I first started experimenting with lump charcoal, which burns considerably hotter than briquets, I was using it in a
Weber Kettle, even though Weber recommends against using lump charcoal in their grills. At least at the time that I was using it.
I was using lump charcoal, in a 26 in
weber kettle, and using a
WSM fire ring to contain the coals, and cast iron grates made to fit
Weber Kettles.
What I discovered was the while lump could be used in a kettle for high temps, I would routinely peg
the Kettle's stock dome thermometer, which is nowhere near the 900° F that my Kamado Joe tops out at. I don't know what temps I was reaching at the dome, but I doubt that it was the 900° F that I can easily reach on my Kamado Joe at the dome.
Secondly, I could get the Kettle so hot, that it became difficult to remove the lid without burning my knuckles as I grabbed the lid handle. This required the use of leather gloves, same as I use for high temps in my Kamado Joe, and burping the lid first.
Thirdly, I ended up causing crazing and spider web cracks in the enamel of the Weber Kettle's bowl due to the high heat created by opening the bottom and top vents of the kettle and letting the lump get up as hot as I could get it.
Finally, the cast iron grates that I had for the Weber, were not as thick as the cast iron that I use in my Kamado. I ended up with those cast iron grates eventually breaking from the multiple high heat cycles.
The above is dangerous, and I do not recommend burning lump charcoal in a Weber.
This led me to get the Kamado.
A Kamado, being made of clay, can tolerate extreme heat.
The bottom vent open fully, and the top vent opened fully, creates a natural updraft which stokes lump charcoal like nobody's business.
The ceramic, acts similar to a kiln and traps heat itself, much better than metal does.
All of that said, I've seen images of people doing what I would consider out stupid and downright dangerous things with Kamados, that ought never be done, such as taking leaf blowers and pointing them at the bottom vent in an attempt to force cooler air into the bottom of them and raise the heat even higher.
I even saw one guy attach about a 1 foot flue to the top of his Big Green Egg, in an attempt to make it draw in cooler air from the bottom and raise his temps quickly.
He's hitting 750°F in about 5 minutes. Definitely NOT something that I would recommend.
So yeah, I would expect a Kamado to have the capability of getting much hotter than a kettle.
