Kamado Grills — Anyone Use them? Big Green Egg, Kamado Joe, etc

After spending time with my wife’s family in Texas and seeing how REAL BBQ is done I was inspired to learn how to smoke. I will likely never get to any level remotely close to where they are and their enormous towable pits that rival NASCAR Car haulers, but I wanted to get started.

So off to research I went. I was all over the map. I was first thinking electric, then was all gungho on a pellet grill, but I finally dove in head first and bought a Kamado grill. I didn’t want to spend a fortune, but I bought a Vision Professional Series which seemed to be a good unit.

I will be honest, I am a complete NEWBIE! I have NEVER even used a charcoal grill so this will be an experience for sure. LOL
I received the grill on Tuesday and Wednesday night I wanted to fire it up for the first time to bake off an residue. Since I didn’t want it to burn all dang night I only put a couple hands full of lump charcoal in there and lit it.

What I quickly realized is that ceramic takes a lot of energy to heat. When it reached 200 degrees that was all she could muster with the amount of fuel I had put in there, but it stayed 200 degrees for like 6 hours. Lesson learned here, MORE FUEL! LOL

I am going to look for something to jump start the warming process of the ceramic like a flame thrower or something. That is what they did while I was in TX, it really cuts down the heat time and energy burned to get it up to desired temp. Those of you who have done this sort of thing likely already know that.

Just curious if others use Kamado (brands don’t matter) and how you like them?

Do you have to worry about heating too quickly and cracking the ceramic? I use a Weber kettle but am looking at getting something new sometime soon as the kettle has seen it’s better days. I really enjoy the smoking process so I’m not too interested in the electrics or pellets that you set and forget. The Ceramics look nice due to the wide range of stuff you can do with them, but they seem small and expensive relative to a Kettle so I’m interested to see some first hand testimonials.

My buddy just got a Vision last week and has cooked on it everyday since. He’s done brisket, chicken, steaks & pizza. He’s pretty fired up at how easy it is to maintain desired temps. He was a long time gas grill user that I finally converted. He ordered the stone heat deflector for it and used it when he did the pizza. So far he likes it and is feeling better about the purchase. We’re heading over tomorrow for ribs.
Our youngest daughter & son in law also have one that I’ve grilled on several times. I’m a big fan and plan on getting one when we move up north. I’ve never been a fan of gas and have had Webers forever, hard to beat the flavor of actual charcoal.

I think you’ll be very happy with it, like everything, it takes time to learn. Don’t start with too much fuel, you can always add more!

I bought a Big Green Egg a few years back but didn’t like the flavor of the meat cooked in it at all. Since you’re using charred wood to start, to me, the steaks, etc tasted like charred/burnt meat. I didn’t care for it at all. I got rid of the Egg and bought a pellet drill and will never look back.

I may have more bbq cookers than fishing rods–I love this stuff. I own and highly recommend the weber summit charcoal. Its a kamado but instead of ceramic it usese double walled construction with air as the insulator.

I will say I plan on also purchasing the kamado joe 3 in the next year.

BUT for value–a weber kettle with the slow n sear accessory can pump out some really really good smoked food.

as for your heating question-whats your method to start the fuel–you should be able to get the temps pretty dang hot if you have the vents set correctly

I have had a Big green Egg for 10 years or so, was a gas guy before that. Primary reason I bought bGE was due to the support community. Many many sites and forums that helped me learn how to use it. the funny thing about grilling vs fishing, no one has secrets! Super willing to share and help.

Quality lump is critical. Red bag Royal oak is widely used but the best I have found is but st Louis charcoal company. I buy it by the pallet.

lump not only controls flavor but also cook temp, both high and low.

Most important tool to own in my opinion is an instant read thermometer. The best way to determine doneness is meat temp, not cook time. Remember every meat has safe cook temps, but also remember when removed from the grill temp continues to rise, always remove meat about 5 degrees shy of the target, let rest covered or uncovered for 5-10 minutes.

Komados are great for their flexibility. I cook wood fire pizzas at 800 degrees and slow and low smoke cooks at 185-200 for 18 hours.

To light it don’t over look an electric heat gun, I get the top one from harbor freight. gets lump lit and stoked in about 90 seconds.

One myth is it takes longer to grill in a kamado. To me that is exaggerated because I just change the sequence of how I prepare a meal. I light the fire first, then prepare my meat, by the time I am done preparing the rest of the meal the grill temp is just right. It may take 10 minutes more than a gas but for me the flavor is worth it.

My wife and I figure The BGE all but paid for itself the first year we owned it, our food was so good we couldn’t see a value in going out to eat anymore. Another bonus was my kids really started liking our home cooked meals and they started liking a wider variety of meals.

Regarding cracking ceramic, it can happen. I have had 2 pieces crack in the 10 year I have owned it, BGE has a lifetime warranty and they stand behind their product better than St Croix rods. My local dealer had me set up in no time, no questions asked.

Good luck with your grill.

Go Spuds wrote:

as for your heating question-whats your method to start the fuel–you should be able to get the temps pretty dang hot if you have the vents set correctly

This model has the option of an electric heating element that you slide in through a port and it heats the coal. They say it takes about 10 to 15 minutes to get it started and that is about how long it took. I learned that I need some smaller pieces on the very bottom to get them going vs just the larger ones since those take a bit. I will experiment more this weekend. Definitely going to get some hardwood to throw in there too to add that additional flavor.

I have the char-griller akorn kamando grill. The knock off green egg you can buy from Menards. First off I’m a 15 year webber classic grill vet. I’ve tried gas and don’t want it. If it’s grilled it has to be charcoal.
That being said I wanted to try one of the insulated grills and went with what I listed above. I can say that It’s THE best cooking investment I’ve ever made. Controlling temperature, conserving charcoal, cast iron grilling surface, grilling space and grill top temp consistency. Everything works great on this grill.
I’ve smoked a ham on it for 6 hours at 180 deg. and cooked tomestone pizzas for 6 minutes at 500 degrees. Chicken quarters at 400 for an hour turn out better than any chicken pit I’ve tasted.
I would highly recommend the char-griller akorn grills. I’ve probably put 40 bags of Kingsford through mine and it looks new still. No pitting in the firebox or problems. The one thing I’ve dealt with was my fault and I dropped the center cast iron grill grate and shattered it. I bought a new one for $15.

The only option I would highly highly recommend is the ceramic plate. If you don’t have that, I feel like you get too much grease/food drippage and it makes it harder to control the temps/flare ups.

Good luck
r/
KRO

Great feedback and info guys! I did buy a heat deflector/pizza stone. As I progress with getting things figured out I am considering getting a digital controller for temp. They mount right to the unit and via a fan will blow air in to raise the temp when necessary. This might be a wonderful investment for colder temps, but not necessary in summer. Of course I will see how it does first just by the various adjustments there are and maybe I wont need it.
The nice thing with a controller is, at least the one I am looking at it has multiple meat probes and has Bluetooth so I can monitor everything while inside the house. Pretty trick.

Go Spuds wrote:

BUT for value–a weber kettle with the slow n sear accessory can pump out some really really good smoked food.

this is my setup. works great. If/When I decide to upgrade I will go to a weber smokey mountain. I too have become obsessed with smoking on webers lately. to the original poster FB gropus really helped me. Particularly the Weber Kettle Fans club. Not sure if they have some for Kamado grills but im guessing they would.

CaptainMusky wrote:

The nice thing with a controller is, at least the one I am looking at it has multiple meat probes and has Bluetooth so I can monitor everything while inside the house. Pretty trick.

I use the Thermoworks Smoke temp gauge for a pit and meat probe–Ive considered getting the BBQ guru for the fan…but seriously dude. Controlling from the comfort of your house is great and all…but I love BBQ cause “going out and checking the temps” is code for having a few beers in the quiet of my deck or garage!!

Go Spuds wrote:

I use the Thermoworks Smoke temp gauge for a pit and meat probe–Ive considered getting the BBQ guru for the fan…but seriously dude. Controlling from the comfort of your house is great and all…but I love BBQ cause “going out and checking the temps” is code for having a few beers in the quiet of my deck or garage!!

Very true!

to_setter wrote:

didn’t care for it at all. I got rid of the Egg and bought a pellet drill and will never look back.

This can be a problem but is solved by 2 things better lump quality OR more importantly, letting the fluorocarbon burn off new charcoal.

When I need new charcoal I will often burn it prior to needing to grill with it. I basically load it with lump and let it burn the. I am working in the yard. Once the blue smoke is gone, I shut it down. Next time I grill I have good clean smoke coming off the lump.

I experienced what you did until I learned to let the lump get cleaned up prior to grilling with it.

wormdunker wrote:

This can be a problem but is solved by 2 things better lump quality OR more importantly, letting the fluorocarbon burn off new charcoal.

When I need new charcoal I will often burn it prior to needing to grill with it. I basically load it with lump and let it burn the. I am working in the yard. Once the blue smoke is gone, I shut it down. Next time I grill I have good clean smoke coming off the lump.

I experienced what you did until I learned to let the lump get cleaned up prior to grilling with it.

This is VERY interesting! I had never heard about this procedure before. I will have to research it more. Thanks!

Go Spuds wrote:

<div class=”d4p-bbt-quote-title”>CaptainMusky wrote:</div>
The nice thing with a controller is, at least the one I am looking at it has multiple meat probes and has Bluetooth so I can monitor everything while inside the house. Pretty trick.

I use the Thermoworks Smoke temp gauge for a pit and meat probe–Ive considered getting the BBQ guru for the fan…but seriously dude. Controlling from the comfort of your house is great and all…but I love BBQ cause “going out and checking the temps” is code for having a few beers in the quiet of my deck or garage!!

couldnt have said it better. i also use the smoke from thermoworks and i love it

Maiden voyage today. Smoked some wings and now the ribs are on. Wings were legit!

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Brisket off my Weber kettle this morning. Pulled at 160 and wrapped then back on the grill until 203. Currently wrapped and resting in a cooler

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That looks amazing! Nice work! I’m working my way up to the expensive meats. Lol

How could I ever have missed this thread last week

Kamado Big Joe on my patio for about 5 years now.

Lighting – 2nd the heat gun. Mine is the Joe Blow and was christmas 2016. Necessary, god no. That said I like it better than the cubes or other techniques. If i’m in a hurry I light the coals in 3-4 spots

Lighting 2 – The faster you bring the heat up the more likely you’ll have problems holding a steady temp. Lesson learned the hard way. If I’m grilling I’ll shoot for 30’ish minutes. If I’m smoking I allocate a full hour to bring the temp up real slow, then I don’t have issues for the rest of the day. A little patience helps when doing 600 degree pizzas too.

Best tool in my bag is the Thermoworks Smoke thermometer, bar none. This upgrade was christmas 2017 after my cheaper one died

Fuel – just load up the firebox and use the vents to control it. When done close the vents and what hasn’t been burned will be there for you next time. Every so many cooks, burn it all out so you can check/clean everything out. Think like boat trailer bearings.

Fan temp controller – Idea has some merit but may not be worth the money. Spend time getting to know your vent settings. Once you dial those in it is likely stable enough that you won’t want the fancy controller. I leave for work and come back 8 hours later with only a 15 degree variation just using vents.

Favorite youtube: How to BBQ Right, Malcom Reed.

Happy cooking!!!

Ribs turned out amazing! I had no trouble keeping the temp at 250. So I see the point about a temp controller possibly not being necessary. So far I have had no issues as I have been letting it warm up slowly.
I was literally cooking all day since I did the wings first, then ribs later. This weekend I plan to do pork chops and ribs again that I will be bringing along for the final ice fishing trip of the season next weekend.

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