Would something like this work as a kamado type grill

[Shimmer]

I saw this online and was wondering if this would make a good kamado type grill. I have access to approximately 1/4" steel propane tank ends, and think this would be a neat project. I would design it a little different, but this would be the inspiration for this build. I know kamados typically are ceramic or two layers of steel, I am just wondering if being this think if it would retain heat well enough or if it would be a fuel hog

 

[1MoreFord]

Instead of thinking of your build as a Kamado style cooker, you might look to a Weber Smokey Mountain as your inspiration.
18" WSM's are not fuel hogs but 22" ones do burn a bit more fuel than the 18". IMO, being made of ceramic is not the magic of Kamados. Verticals, in general, seem to be more fuel efficient than offset style cookers.
With either cooker for an inspiration, and a little luck, you should wind up with a good sturdy smoker.

 

[BigW.]

With the money you save by not buying a Kamado or Weber Ranch you can certainly afford a lot of charcoal. Whatever direction the build takes you, I'm sure it will be a satisfying project.

 

[Shimmer]

It's not about how much money on the fuel, it's more about if I was smoking a brisket or whatever, would I be able to load it up with charcoal and walk away for hours like on a kamado?

This seems like a cool build, but it will be very heavy and I want to make sure my thinking about how well it will work is correct.

I can get 37" propane cap ends very reasonable. I probably have all the steel I would need to do the rest. Besides my time, the only costs will be some of the accessories like hinges, rope gasket, etc.

Is the 1/4" steel enough to make this efficient enough for long cooks, or will I be feeding it charcoal every hour or so? I like the idea of being able to grill a lot of food at high temps or doing a low and slow with a diffuser and water pan for longer cooks.

Thoughts?

 

[chopsaw]

would I be able to load it up with charcoal and walk away for hours like on a kamado?

Is the 1/4" steel enough to make this efficient enough for long cooks, or will I be feeding it charcoal every hour or so?

Not a direct answer to the question , but I do briskets on a 26" Weber kettle . Set up with a 3 tier snake , I get 8 to 10 hours at 260 ish , depending on the weather .

I don't see why what you want to do wouldn't do the same .