Kamato Joe

[Triton19x2]

Anyone have one? They look like the Egg but come with lots of accesories that are extra for the Egg

[Clif Kincaid]

If you love it ......Buy It

[Axkiker]

I have the knockoff of a knock off the Char Griller AKORN. I love it and I doubt its as good as the Kamado or Egg.

[danbass]

I have an Akorn and an Akorn Jr and I use them 3-4 times a week and I love them.

KJ's are awesome when I decide to upgrade I'll probably go with a Joe, check out www.kamadoguru.com

[wakeeater]

I’ve been told the KJs have issues with cracking. A friend had this happen to him twice. I have 2 large BGEs. I’ve owned them for over 10 years with no issues. Good luck with your decision

[Axkiker]

I have an Akorn and an Akorn Jr and I use them 3-4 times a week and I love them.

KJ's are awesome when I decide to upgrade I'll probably go with a Joe, check out www.kamadoguru.com

My AKORN was the first time I had fooled with any of these egg chaped insulated grills. Its amazing how well they work. I can fill with charcoal and probably get 3 uses before I need to add more. I would imagine the Kamado or Eggs are even better as they are a ceramic not an insulated steel shell

[Triton19x2]

Thanks guys...I really like the way they look. Looks like my brother is going to take the plunge on the KJ so I think I will see how it works for him. It does seem like that style has lots of perks and work well

[Gary Morgan]

Over at my son’s now starting the KJ up. He loves it and it works great. He has the 18-incher and wishes he had the 24-incher for extra capacity. He is cooking a pork belly and a beef brisket. It will be tomorrow when we eat. Cooks at about 210 degrees.

[Clif Kincaid]

Over at my son’s now starting the KJ up. He loves it and it works great. He has the 18-incher and wishes he had the 24-incher for extra capacity. He is cooking a pork belly and a beef brisket. It will be tomorrow when we eat. Cooks at about 210 degrees.

I'd be kicking that temp up some. Waste of time that low.

[Triton19x2]

I'd be kicking that temp up some. Waste of time that low.

What temp do you cook yours?

[pops slowdog]

Ribs & Briskets 225, Burger patties 1" thick-425 5-7 min per side then off, Pizza 375, steaks similar to burgers, less time per side depends on how much blood you like.

Throw a pecan log or chunks on with the brisket for some flavor. XL BGE around 12 years.

[edw]

large bge..for 7 years now...awesome! Pecan is my favorite wood chunk...fresh pecan that is..not packaged and shipped dry to local stores... the difference between fresh and packaged/shipped pecan is amazingly different...you need much less to do the job. Merry Christmas everyone!

[Clif Kincaid]

What temp do you cook yours?

Briskets can handle 250-275 easy...ribs 250...pork bellies 250 then crank up for crackle or from the beginning cube up and do pork belly burnt ends.

[DixieChicken]

Put me down for one. About this time of year Costco does a Roadshow and their reps will be in the store selling them for unbelievably low prices.

As a matter of fact... We were in Costco yesterday and they have put several new upgrades in them this year.

Like changed from a felt gasket to a woven fiberglass. And totally redesigned the hinge with a pressurized hydraulic spring loaded shock.

Oh... there's a redesign for the vent on top so that even if it's monsooning... no water is getting it when you're smoking.

You can pick up the classic for something like $999 with a 30 lb bag of charcoal, and a cover thrown in.

Last year their charcoal was in 20 lb bags, and during the Roadshow you could buy two bags for $30.


I BOUGHT 20 BAGS!!!! LOL

It's VERY GOOD lump charcoal!

[RangerAce]

I have owned a kamado joe for 4 years. I love it. No issues of any cracking. In researching kamado grills at the time I bought mine. All kamado grills will hit the same temps. I own 7 different grills/smokers. The kamado joe is the one I’ve been using the most lately. Kamado grills are just so versatile.

[DixieChicken]

Cooked two prime rib roasts (prime cut as well) on mine, and a couple nice thick ribeyes between Christmas and the first week of Jan that were AWESOME. Picked up a 14lb boneless prime cut at Costco, and cooked 8.5 pounds Christmas Eve, then a couple steaks the next week, and saved the 4lb roast for the 2 of us a week ago. Had that puppy coated in a mixture of pink himalayan salt, sea salt, cracked black pepper, and herbs de provence. Let it sit in the fridge downstairs for 4 days and it made an amazing crust. Also coat the exterior in butter, salt, pepper, and herb de provence when putting it on the grill @ 500°. Letting it sit and the crust form for several days made for a much more tasty eat!

[Clif Kincaid]

Put me down for one. About this time of year Costco does a Roadshow and their reps will be in the store selling them for unbelievably low prices.

As a matter of fact... We were in Costco yesterday and they have put several new upgrades in them this year.

Like changed from a felt gasket to a woven fiberglass. And totally redesigned the hinge with a pressurized hydraulic spring loaded shock.

Oh... there's a redesign for the vent on top so that even if it's monsooning... no water is getting it when you're smoking.

You can pick up the classic for something like $999 with a 30 lb bag of charcoal, and a cover thrown in.

Last year their charcoal was in 20 lb bags, and during the Roadshow you could buy two bags for $30.


I BOUGHT 20 BAGS!!!! LOL

It's VERY GOOD lump charcoal!

I'm a BGE fan boy and I agree...I bought 10 bags of the KJ Big Block from the roadshow. Use it specifically for my long cooks and burn up royal oak for 400 and up cooks.

[LTZ25]

I have an xl BGE for 7 years its nice buy bought my son a K J and its twice as nice , BGE are going to have to upgrade their product are gonna loose the base .

[DixieChicken]

I'm a BGE fan boy and I agree...I bought 10 bags of the KJ Big Block from the roadshow. Use it specifically for my long cooks and burn up royal oak for 400 and up cooks.

I tend to use it for everything, just add in some hickory chunk stuff. It is a totally different flavor than hickory FOR SURE. Funny thing though that you just don't see the massive chunk stuff like it in hickory. They seem to be mostly the Argentine, or some unknown hardwood.

One site that's interesting for those that cook with charcoal is: www.nakedwhiz.com
Lots of reviews, searchable database, etc.

[indybass22]

Not sure if your still in the market for this or not, but here is a good review of the Kamado Joe Classic (18") comparing it to the BGE. The one thing that has already been pointed out here is that the KJ comes with a lot more "stuff" as opposed to the BGE. Either way, you really can't go wrong with any ceramic smoker, and the Vision brand at Home Depot is also a good brand. If you get one, you'll be HOOKED...... terrible pun intended!

http://www.kamadodandy.com/2017/11/k...ct-review.html