Kamado style cookers

RockRiver

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I'm considering getting either a Large Big Green Egg or the Kamado Joe Classic. My gas grill's days are numbered, and so I'm going to pull the trigger on one very soon. Anyone have any experience with either? Recommendations?
 
I have an Egg.... it's a fantastic grill. It really isn't the fact that things taste better, but it holds a more consistent temperature. When I set it up to smoke a pork shoulder I just get the temp where I want it and walk away. A remote thermometer tells me when the meat hits the temp I want. What's really nice is you can get them HOT as well. Stoke it up to around 500+ and you've got a great pizza oven. The downside is the grilling space. Even with a large it's relatively small compared to many grills.
 
I have had a Big Green Egg for over 8 years. Cooks great, easy clean up and maintenance and a virtually unlimited world of information and after market support. It can smoke, sear and barbecue. If the cost doesn't bug you it is a no brainer.

You can buy all sorts of additional racks and accessories to add more cooking space. I have a two tiered system that can easily fit 10lbs of wings. I have also cooked up to 3 pork butts at a time. It will hold a 20 lb turkey. And I've done a pork but plus a 14 lb brisket.
 
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mckenziedrums said:
I have an Egg.... it's a fantastic grill. It really isn't the fact that things taste better, but it holds a more consistent temperature. When I set it up to smoke a pork shoulder I just get the temp where I want it and walk away. A remote thermometer tells me when the meat hits the temp I want. What's really nice is you can get them HOT as well. Stoke it up to around 500+ and you've got a great pizza oven. The downside is the grilling space. Even with a large it's relatively small compared to many grills.
Well said
 
mckenziedrums;n52325 said:
I have an Egg.... it's a fantastic grill. It really isn't the fact that things taste better, but it holds a more consistent temperature. When I set it up to smoke a pork shoulder I just get the temp where I want it and walk away. A remote thermometer tells me when the meat hits the temp I want. What's really nice is you can get them HOT as well. Stoke it up to around 500+ and you've got a great pizza oven. The downside is the grilling space. Even with a large it's relatively small compared to many grills.

I'm dead set on getting a kamado style grill for those exact reasons. My FIL has the egg and every get together he does all kinds of stuff, turkeys, briskets, this Christmas he did a prime rib that was phenomenal! Really made me want one sooner.

I guess my question is more of which one to get. The Egg is well known and has a lot of accessories, but the Kamado Joe is a bit cheaper and comes with most of the things you would need. Deflector plates, grill grates, two tier cooking system (they call it the divide and conquer). I've searched online and I just can't make my mind up. I may get a discount on the Egg, waiting to hear back from our marketing guy on that. If it's substantial, then the Egg is a no-brainer. However if it's not that much then it may be cheaper for me to go the Kamado Joe route. Something about having to buy the Egg and then put a lot of money into accessories just to be able to use it rubs me the wrong way.
 
CZfool68;n52359 said:
I have had a Big Green Egg for over 8 years. Cooks great, easy clean up and maintenance and a virtually unlimited world of information and after market support. It can smoke, sear and barbecue. If the cost doesn't bug you it is a no brainer.

You can buy all sorts of additional racks and accessories to add more cooking space. I have a two tiered system that can easily fit 10lbs of wings. I have also cooked up to 3 pork butts at a time. It will hold a 20 lb turkey. And I've done a pork but plus a 14 lb brisket.

What kind of tiered system does the Egg use? Does it have deflector plates that will allow you to sear a steak down on the lower grate and then finish cooking above the deflector on the top grate?
 
My dad upgraded from an Akorn smoker that rusted out to a Kamado Joe. He absolutely loves it. He's probably cooking on it 2-3 a month. There's another brand to look at: Sapphire. The guy who sold my dad his was moving from selling Kamado Joe's to Sapphire. They have some really cool features. And this guy looked like he knew his way around BBQ, if you know what I mean.
 
RockRiver;n52457 said:
What kind of tiered system does the Egg use? Does it have deflector plates that will allow you to sear a steak down on the lower grate and then finish cooking above the deflector on the top grate?

You can get a cast iron grate that fits directly over the coals for searing, I think a steal one comes with most eggs. I also have a rack system with 3 levels I bought from an accessory vendor online. I really only use two levels as only super thin items would fit with all three. Big Green Egg and other vendors also make different racks, grates and systems. It is like building your first AR. Lots of choices out there,
 
Space may be small on an Egg but that is all you need in most cases. If I get my smoker fired up...it's a party. lol

I also have a Webber on its last leg.... so wanting the Egg! Wife keeps asking me "how many grills is enough!?". I tell her each one has it's purpose. :p
 
I've been using the Cajun cookers (7-in-1) for a decade or so, as they are cheap wnd work great.. But I'm thinking about trying a egg this summer..
 
Geerubb said:
My dad upgraded from an Akorn smoker that rusted out to a Kamado Joe. He absolutely loves it. He's probably cooking on it 2-3 a month. There's another brand to look at: Sapphire. The guy who sold my dad his was moving from selling Kamado Joe's to Sapphire. They have some really cool features. And this guy looked like he knew his way around BBQ, if you know what I mean.
Just looked up both those you mentioned. Thanks for posting BTW. I'm liking the Sapphire! :)
 
Geerubb said:
My dad upgraded from an Akorn smoker that rusted out to a Kamado Joe. He absolutely loves it. He's probably cooking on it 2-3 a month. There's another brand to look at: Sapphire. The guy who sold my dad his was moving from selling Kamado Joe's to Sapphire. They have some really cool features. And this guy looked like he knew his way around BBQ, if you know what I mean.
No problem. If I cooked more I would def be looking hard at the Sapphire. I really like some of the features they have. Especially the ability to add wood chips without opening the lid.

I think they also sell a fan that fits over your vent that will remotely/automatically raise and lower the temp as needed.
 
I bought a Chargriller Akorn last summer to get back into charcoal cooking. I have really been impressed with this style cooker. Cooked lots of good meat from burgers, fantastic steaks, smoked ribs and recently smoked my first butt. Really thought about an egg but wasn't sure I would use it enough to justify. I don't regret it at all and honestly don't see what stepping up to a ceramic would gain me. If this thing rusts out quickly I might be changing my mind but I know also some of the ceramics have issues cracking over time. Just a couple thoughts that might help.
 
The ceramic cookers are better insulated and will hold temperatures longer and more consistently. So they are more efficient and will use less charcoal. But it may not be enough that you'd care. Although in cold temps my egg still cooks great.
 
CZfool68;n54394 said:
The ceramic cookers are better insulated and will hold temperatures longer and more consistently. So they are more efficient and will use less charcoal. But it may not be enough that you'd care. Although in cold temps my egg still cooks great.

Probably true on the efficiency. I found out it is difficult to load charcoal mid smoke with this style cooker. Basically have to pull everything out including meat, grates, diffuser stone etc...I loaded light on my 11 pound butt to start and the charcoal lasted 9 hours, second round lasted another 9 when the meat was ready with a little charcoal left. I think with a little work I can get 10-12 hours out of a load of charcoal which should be enough for a smaller butt.

I have been been amazed at how little charcoal you need to use. I way over did it on my first couple cooks but have been learning what is needed over time based on the meat. It really has been a fun process.
 
Sandman_NC said:
I couldn't stand it.....

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Looks good. Now let's see some grease stains and burn marks on that thing!
 
Sandman_NC said:
I couldn't stand it.....

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Awesome - let me know what you think. that thing looks sweet.
 
Sandman_NC said:
I couldn't stand it.....

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lol, it will see many of days of grease stains. I will let you guys know how it works. :)
 
Sandman_NC said:
I couldn't stand it.....

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Damn, that thing is fancy!
 
Kept it simple for first cooking. Whole cut up chicken and can biscuits (in case they did not turn out well...lol). I have to say things turned out fairly well! Temps were easy to achieve and maintain....that is a great start! Here's what it looked like.

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[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0781_zpsohm0qmhl.jpg"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0780_zpsjyc1sffz.jpg"}[/IMG2]
[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0782_zps2ps2mwyn.jpg"}[/IMG2]
 
Sandman_NC;n54962 said:
I couldn't stand it.....

[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0770_zpsv3gpeimk.jpg"}[/IMG2]
What make and model?
 
Mike Overlay said:
Sandman_NC;n54962 said:
I couldn't stand it.....

[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/img.photobucket.com\/albums\/v167\/Sandman_NC\/IMG_0770_zpsv3gpeimk.jpg"}[/IMG2]
What make and model?
It is the 19" Saffire Silver and Platimun. Big enough for the family for sure!
 
I have been using a bubba keg for years, I love it if it ever wears out I will get another komado style maybe big green egg next time
 
Carolinatlc;n54347 said:
I bought a Chargriller Akorn last summer to get back into charcoal cooking. I have really been impressed with this style cooker. Cooked lots of good meat from burgers, fantastic steaks, smoked ribs and recently smoked my first butt. Really thought about an egg but wasn't sure I would use it enough to justify. I don't regret it at all and honestly don't see what stepping up to a ceramic would gain me. If this thing rusts out quickly I might be changing my mind but I know also some of the ceramics have issues cracking over time. Just a couple thoughts that might help.

My brother has an Akron and likes it for the most part. His lid had pulled loose from the weight and he's had to drill holes and put bolts all the way through the lid. He says that it's hard to regulate the heat on his and its starting to rust. I'm also in the market for a new grill. I got a killer quote on a Green Egg last summer and should have grabbed it but when I went back they had sold the business and they were back to list price!
 
Carolinatlc;n54347 said:
I bought a Chargriller Akorn last summer to get back into charcoal cooking. I have really been impressed with this style cooker. Cooked lots of good meat from burgers, fantastic steaks, smoked ribs and recently smoked my first butt. Really thought about an egg but wasn't sure I would use it enough to justify. I don't regret it at all and honestly don't see what stepping up to a ceramic would gain me. If this thing rusts out quickly I might be changing my mind but I know also some of the ceramics have issues cracking over time. Just a couple thoughts that might help.

My brother has an Akro and likes it for the most part. His lid had pulled loose from the weight and he's had to drill holes and put bolts all the way through the lid. He says that it's hard to regulate the heat on his and its starting to rust. I'm also in the market for a new grill. I got a killer quote on a Green Egg last summer and should have grabbed it but when I went back they had sold the business and they were back to list price!
 
Late to the party, but I've had my Akorn for at least 5 or 6 years and I keep it covered and it has no rust. I added a weber grate with a pizza stone as a heat shield and when I smoke I stick on a TipTopTemp. For pizza I use fire bricks to raised a very thick stone into the dome of the lid. I love the thing, if it died tomorrow I would go to WalMart and buy another for $288.

I recently got the Akorn Jr and devised a heat shield mod for it, but haven't even seasoned the grates yet with the first burn.

I may one day get a Komodo Kamado. I have been eyeballing them for at least 10 years. The problem is I could buy 15 Akorns for the price of one 23" KK.
 
I prefer the Joe because it comes with all the accessories and it has the Divide and Conquer racks which offer some fantastic versatility.


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Really no need to by a bunch of a accessories for egg. I used fire brick and aluminum foil on my indirect cooks, I added stainless steel bolts to an extra grate I had to make a two teer system. When doing buts I would put small squares of fire brick down on the grate resting on the fire box, then a drip pan which acts as the heat deflector / plate setter, then another grate on it that holds the shoulder.


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