Kettle vs Ceramic Kamado


 
R

Rich Loge

New member
Well I currently have a Jumbo Joe and an Akorn. I have spent a lot of time deciding if my next grill would be a BGE, etc and after a lot of experimentation and comparisons between my Joe and the Akorn, I've come to the conclusion that I make better food on a kettle.

So I bought a Performer yesterday. The Kamado is really easy to cook on and cooks very evenly. I have found though, that with the kettle I have a much easier time controlling the smoke my food gets, the color (browning), and temperature (2-3 zone). I also find it easier to get my food to the exact done-ness while grilling. With the Kamado the food tended to get done before it browned.

I read so much about fighting for crispy skin on chicken on a Kamado or struggling to get smoke flavor. On the kettle I have never had an issue with either.

I will keep my Kamado for long cooks but I just wanted to share a rare opinion that I actually think the kettle is a better cooker for the foods I tend to make.

Thoughts?
 
Never used a BGE before, but you're at the right forum for praising the Weber Kettles. Would love to see some of your cooks, would love to know how you get crispy skin out of your cooks, I still struggle with that (except when I use a gasser, and I'm over gassers) LOL
 
Rich Loge said:
I read so much about fighting for crispy skin on chicken on a Kamado or struggling to get smoke flavor. On the kettle I have never had an issue with either.

I will keep my Kamado for long cooks but I just wanted to share a rare opinion that I actually think the kettle is a better cooker for the foods I tend to make.

Thoughts?
Click to expand...

My experience differs. I've owned a Bubba Keg kamado (very similar to your Akorn) for years now and have NEVER had an issue getting crispy skin on chicken cooked on it. In fact, it's less work than getting it on my Performer or any of my kettles. Always spatchcocked whole birds and cooked them for 35-45 minutes at 475-550 degrees, depending on size, after allowing the kamado to first reach that temp. Skin sears almost instantly and locks in juiciness, while still imparting a grilled (or smoky) flavor.

Have a large BGE with basically the same results as the Bubba Keg.

To crisp the skin on my Weber(s), I first build a really hot fire on one side, sear the skin directly over the fire, then move to the "cool" side to finish cooking. For me the end results are very acceptable and good, though not quite as evenly cooked as on either kamado. That said, I wouldn't get rid of either of the three cookers - they have their pros and cons.
 
I own three Primos(2 xl and 1 Jr) and two kettles. The kettle can do everything the Primos can do. Just not as well. Primo holds tons of moisture. Kettle is dry heat. so that's were you need to learn your cooker. The Primo is designed to be master of all. The kettle is what you make it. The Primo is a true "brickoven" I can run it as low as 100degrees, or as high as 800. Stable for hrs.

I can truly grill direct and indirect at the same time with a true split box and ceramic defuser and still put a drip pan in

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The Primo has a TON of room with and without the raised racks.

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The Primo is a beast and weighs around 400lbs. So taking it camping is out of the question. I can't fire up the primo and be cooking in 15min like the kettle. I can fire up the Primo friday night and not need to refuel till late Saturday night. They both have there plus and minuses. That's why I have both. What it comes down to is the cook.
 
I don't think the kettle's heat differs from the kamado....especially when they're using the same source (charcoal) and are in a similar enclosed, limited air environment. The key difference - I believe - between kamados and the Weber kettle is that because the kamado is so much better insulated you lose way less heat, essentially "baking" at medium and high temperatures.

That convection effect is why I can throw a chicken on the Green Egg or Bubba Keg after it's settled in at 550 degrees with NO diffuser and it doesn't burn.........and the food cooks evenly without needing to turn it. The instant searing of the surface of the meat on all sides at high temperature is what locks juices in and makes food on kamados SO moist and good. :cool:

To your point though, the kettle is great for portability and quick meals .
 
W Tyler,
I've read that searing does not lock in juices. I'm not trying to start an argument, as I am no expert on the subject, I just wanted to pass on what I have read.

As far as the kamado vs kettle issue, they both have their pros and cons. Primo has eliminated many of the cons with their oval shape and dividers and diffusers, but it takes some real money to go that route.


The biggest problem I have with the kamados is the attitude of the owners. The whole "kamado is the best and everything else is crap" mindset. These sheep are easily led astray. There's a time and place for every type of grill.
 
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