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?

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. 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?

Thanks,

Dark Helmet

----------------------------------------------------
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"Dark Helmet" wrote in message
...
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?

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. 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?

Thanks,

Dark Helmet


My large BGE has been holding 250 degrees for eight hours so far today while
it brings my pork shoulder to perfection.

I understand that K and BGE offer stacking grilles. I've nerver used any.

The K is thicker, but I've never had an issue with this for my BGE. If
anything it takes too long for the egg to lower it's temp. K's have to run
at lower temps for a breakin period - eggs don't. I believe that K's cannot
reach the same high temp as the BGE, but that should be verified. It may be
thinner, but it's still in one piece. Gets used 3-5 days a weeks for 2-21/2
years.

----------------------------------------------------
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"Dark Helmet" wrote in message
...
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?

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. 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?

Thanks,

Dark Helmet


My large BGE has been holding 250 degrees for eight hours so far today while
it brings my pork shoulder to perfection.

I understand that K and BGE offer stacking grilles. I've nerver used any.

The K is thicker, but I've never had an issue with this for my BGE. If
anything it takes too long for the egg to lower it's temp. K's have to run
at lower temps for a breakin period - eggs don't. I believe that K's cannot
reach the same high temp as the BGE, but that should be verified. It may be
thinner, but it's still in one piece. Gets used 3-5 days a weeks for 2-21/2
years.

----------------------------------------------------
This mailbox protected from junk email by MailFrontier Desktop
from MailFrontier, Inc. http://info.mailfrontier.com

"Dark Helmet" wrote in message
...
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?

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. 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?

Thanks,

Dark Helmet


My large BGE has been holding 250 degrees for eight hours so far today while
it brings my pork shoulder to perfection.

I understand that K and BGE offer stacking grilles. I've nerver used any.

The K is thicker, but I've never had an issue with this for my BGE. If
anything it takes too long for the egg to lower it's temp. K's have to run
at lower temps for a breakin period - eggs don't. I believe that K's cannot
reach the same high temp as the BGE, but that should be verified. It may be
thinner, but it's still in one piece. Gets used 3-5 days a weeks for 2-21/2
years.

On Sun, 22 Aug 2004 13:48:44 -0400, "Dark Helmet"
wrote:

DH,
First off, I have a #7 Kamado and have not used a BGE, so my comments
are based on 2 years of cooking on a Kamado.

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?

Smoked 6 Boston Butts yesterday in my #7 K at a steady 250-260 for 11
hours. I only opened the smoker 3 times during that time to see how
things were coming along. Pulled the meat off the smoker at 294°
internal temp and it was perfect.


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?

With the second grill, you can get a LOT of meat on a #7.
(See pics of my Kamado with second grill in use at
http://www.chefjuke.com/kamado/)

Same goes, only slighly less so with the #5. As the domes are fairly
large, you can fit a fairly large turkey in both a #7 and #5.

To see a number of different sized Kamados in use, see my pics from
last year's Kamado cookoff:

http://www.chefjuke.com/kamado/cookoff/


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?

See this thread on the Kamado Forum.
http://www.kamado.com/discus/messages/1/722.html

There is a photo showing the comparison of the wall thickness of a
BGE vs. a Kamado (3/4" vs. 2").

I can't speak to the possible differences of the ceramics, other than
to say that I have used the K to grill ribeyes at 700°+, smoke ribs at
240° and bake pizzas at 450° and it has handled all of the above very
well and has held up perfectly.

I get great results from both my WSM and my K, but the K is
significantly better at temp control for long cooks (especially in
inclement weather).

Now, as to LOOKS, the K wins hands down over both the WSM and the BGE.


Thanks,

Dark Helmet

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

On Sun, 22 Aug 2004 13:48:44 -0400, "Dark Helmet"
wrote:

DH,
First off, I have a #7 Kamado and have not used a BGE, so my comments
are based on 2 years of cooking on a Kamado.

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?

Smoked 6 Boston Butts yesterday in my #7 K at a steady 250-260 for 11
hours. I only opened the smoker 3 times during that time to see how
things were coming along. Pulled the meat off the smoker at 294°
internal temp and it was perfect.


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?

With the second grill, you can get a LOT of meat on a #7.
(See pics of my Kamado with second grill in use at
http://www.chefjuke.com/kamado/)

Same goes, only slighly less so with the #5. As the domes are fairly
large, you can fit a fairly large turkey in both a #7 and #5.

To see a number of different sized Kamados in use, see my pics from
last year's Kamado cookoff:

http://www.chefjuke.com/kamado/cookoff/


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?

See this thread on the Kamado Forum.
http://www.kamado.com/discus/messages/1/722.html

There is a photo showing the comparison of the wall thickness of a
BGE vs. a Kamado (3/4" vs. 2").

I can't speak to the possible differences of the ceramics, other than
to say that I have used the K to grill ribeyes at 700°+, smoke ribs at
240° and bake pizzas at 450° and it has handled all of the above very
well and has held up perfectly.

I get great results from both my WSM and my K, but the K is
significantly better at temp control for long cooks (especially in
inclement weather).

Now, as to LOOKS, the K wins hands down over both the WSM and the BGE.


Thanks,

Dark Helmet

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

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

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

Chef Juke wrote:
On Sun, 22 Aug 2004 13:48:44 -0400, "Dark Helmet"
wrote:

DH,
First off, I have a #7 Kamado and have not used a BGE, so my comments
are based on 2 years of cooking on a Kamado.

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?

Smoked 6 Boston Butts yesterday in my #7 K at a steady 250-260 for 11
hours. I only opened the smoker 3 times during that time to see how
things were coming along. Pulled the meat off the smoker at 294°
internal temp and it was perfect.

Ouch! I hope that you meant 194°



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?

With the second grill, you can get a LOT of meat on a #7.
(See pics of my Kamado with second grill in use at
http://www.chefjuke.com/kamado/)

Same goes, only slighly less so with the #5. As the domes are fairly
large, you can fit a fairly large turkey in both a #7 and #5.

To see a number of different sized Kamados in use, see my pics from
last year's Kamado cookoff:

http://www.chefjuke.com/kamado/cookoff/


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?

See this thread on the Kamado Forum.
http://www.kamado.com/discus/messages/1/722.html

There is a photo showing the comparison of the wall thickness of a
BGE vs. a Kamado (3/4" vs. 2").

I can't speak to the possible differences of the ceramics, other than
to say that I have used the K to grill ribeyes at 700°+, smoke ribs at
240° and bake pizzas at 450° and it has handled all of the above very
well and has held up perfectly.

I get great results from both my WSM and my K, but the K is
significantly better at temp control for long cooks (especially in
inclement weather).

Now, as to LOOKS, the K wins hands down over both the WSM and the BGE.

What CJ said.



Thanks,

Dark Helmet

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

bk wrote:
----------------------------------------------------
This mailbox protected from junk email by MailFrontier Desktop
from MailFrontier, Inc. http://info.mailfrontier.com

"Dark Helmet" wrote in message
...
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?

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. 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?

Thanks,

Dark Helmet


My large BGE has been holding 250 degrees for eight hours so far today while
it brings my pork shoulder to perfection.

I understand that K and BGE offer stacking grilles. I've nerver used any.

True. Up to 4 levels (with some ingenuity) on a K5. 3 with the normal
accessories.


The K is thicker, but I've never had an issue with this for my BGE. If
anything it takes too long for the egg to lower it's temp. K's have to run
at lower temps for a breakin period - eggs don't.

I believe that K's cannot
reach the same high temp as the BGE, but that should be verified.

I can (and accidentally have) get in excess of 1000° F on my K5. I see no
reason to go that high on any cooker.

It may be
thinner, but it's still in one piece. Gets used 3-5 days a weeks for 2-21/2
years.

I've han no issues with "pieces" on my Kamados®

BOB

On Sun, 22 Aug 2004 16:57:07 -0400, " BOB" wrote:

Chef Juke wrote:
On Sun, 22 Aug 2004 13:48:44 -0400, "Dark Helmet"
wrote:

DH,
First off, I have a #7 Kamado and have not used a BGE, so my comments
are based on 2 years of cooking on a Kamado.

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?

Smoked 6 Boston Butts yesterday in my #7 K at a steady 250-260 for 11
hours. I only opened the smoker 3 times during that time to see how
things were coming along. Pulled the meat off the smoker at 294°
internal temp and it was perfect.

Ouch! I hope that you meant 194°

Heh.

Yeah, it wasn't THAT done... was too busy remembering the ° symbol
(ALT-0176) that I let that typo slip by...

-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

BOB wrote:
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:



Shiiiit Dude......buy a freakin smoker !!!!!


I have the WSM and love it. Maintains temp very well and I have used it a
ton in the past year. If I had the $$ and a good place to put it, I would
have gotten a "K" and been very happy....Ceramic is probably a bit
better-can maintain heat better with less work --Probably more space. I
can't say too much about Ceramics, BUT you can't go too wrong buying the
WSM.

BOB wrote:
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:



Shiiiit Dude......buy a freakin smoker !!!!!


I have the WSM and love it. Maintains temp very well and I have used it a
ton in the past year. If I had the $$ and a good place to put it, I would
have gotten a "K" and been very happy....Ceramic is probably a bit
better-can maintain heat better with less work --Probably more space. I
can't say too much about Ceramics, BUT you can't go too wrong buying the
WSM.

I have a Kamado #7 and a WSM. The WSM is as capable of smoking as well as
the kamado, the only reason I bought a Kamado is because I do BBQ all
seasons, winters here in Canada are too cold to use a WSM, but with the
Kamado thick ceramic, no problem at all.

If you decide for a Kamado, make sure you read the Kamado forum and this NG
archives, unless things have changed, you have to be prepared for customer
service issues, namely: lack of communications and broken delivery date
promises. Granted, once you get the cooker, if you are like most of Kamado
customers, you will very soon forget all the pain you went thru to obtain
it, may even be willing to do it again if you had too!!

"Dark Helmet" wrote in
message ...
.......................................... I'm fairly
settled on the idea of a
Weber Smokey Mountain, if I decide to stay in the $200 and
under price
range............................................. .
Thanks,

Dark Helmet

http://www.amazon.com/exec/obidos/tg...21713?v=glance

Cover and shipping included, hard to pass up!