Dark Helmet wrote:
Once again, I really appreciate all the input in my continued quest to enter
the wonderful world of smoked food. I'm fairly settled on the idea of a
Weber Smokey Mountain, if I decide to stay in the $200 and under price
range. However, I had not yet considered input from my better half, and now
asthetic aspects must be considered. This opened up the conversation to
Kamado style smokers. So, now I'm trying to understand some of the aspects
of the Kamado style smokers. Specifically, I've been looking at Big Green
Egg and Kamado. Here's my questions:

1. Temp - I have seen different information on cooking temps inside these
units. I have seen in many places where it's stated that the smoking temps
in these units are closer to 300 versus the 200-250 normally reserved for
low and slow cooking. So, can these units run at 200-250? If not, what's
the impact on the food?

On all 3 of my Kamados®, I can keep the temperature as low as 185 if I wish.
It's just harder in the summer, in the sun ('cuz they can register about 150
without a fire going).


2. Capacity - A Kamado #5, a WSM and a Large BGE all are approximately 18"
in diameter. I've seen a ton of food stuffed into a WSM, particularly due
to the two levels of cooking grates. How do the kamado's stack up? How
large of a turkey can any of these three handle?

3 or even 4 cooking levels (If I use a lower bracket and grill, the main grill,
tha upper bracket and grill, and a main grill from my K1) on a Kamado® #5

3. Weight - One minor issue with Kamado is the tremendous weight which is
not a big deal once it's in place. Why, though, is a Kamado so much heavier
than a BGE? I assume either the BGE is using thinner ceramic (resulting in
less temp control) or the BGE has a more modern heat efficient ceramic.
Thoughts?

More mass = better heat sink = better heat control.


Thanks,

Dark Helmet

Just don't get in a hurry if you want a Kamado®, though I've heard rumors of
slightly over a month recently.

BOB