Smoking Dad BBQ - ceramic Vs metal kamado


 
I like both of those guys (Tom Horseman and SmokingDad) somewhat although I disagree with SmokingDadBBQ's assertion that thin blue smoke from an offset penetrates the meat. I don't think smoke can penetrate meat. I do agree with his idea that making the fire less efficient can improve the smoke flavor which is why I think his double indirect method has some merit. There are other ways to accomplish that.

Tom Horseman is fine. He has his charm, but he really loves cheap stuff over quality, like comparing the Weber electric smoker to the Ninja. I have no doubt the Weber will be around long after the Ninja gets tossed in the trash. Or various thermometer's vs Thermoworks. He always seems to pick the cheaper option. My biggest pet peeve is him drilling a hole in a grill to stick a cheapo Amazon thermometer in it. But for some reason I enjoy watching him.
 
Brett-EDH said:
exactly. i've done some experimental cooks on my S6 and was and continue to be blown away by the WSKs ability to morph into many types of cookers.

one of my faves is cooking tri tips over live fire, real oak splits.

the WSK can handle just about any type and kind of cook and it can serve up any type of protein from delicate seafood to 20# briskets or full belly porchettas.

even pizza is more fun and i'm using a locally made steel that i spent $65 on.

there is a skill level needed for the WSK but it's not a high bar to achieve. i'd say it's just above a Performer.

the only thing i'm looking at adding right now for the new house/backyard, is a pizza oven. i've got my eye on Gozney. i'll make a move once the old house sells and i'm liquefied.
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Here's an example, $300 for this accessory:

https://www.kamadojoe.com/products/dojoe

Another $300 for this:

www.kamadojoe.com

JoeTisserie®

Shop Kamado Joe® ceramic grills and egg style bbq smokers. Get free shipping on orders over $200! It's time to stop settling for average. Experience kamado charcoal grilling at it's finest.
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And yet another $300 for this gimmick:

www.kamadojoe.com

Kamado Joe SlōRoller™ with Rack

Shop Kamado Joe® ceramic grills and egg style bbq smokers. Get free shipping on orders over $200! It's time to stop settling for average. Experience kamado charcoal grilling at it's finest.
www.kamadojoe.com www.kamadojoe.com

If the kamado did what kamados are designed to do, why are these necessary buying grift??
 
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He's (SmokingDad) been anti WSK since he first got it and he loves the ceramics. I watch, but don't really put a lot of faith in his reviews. This one was really egregious and he tried doubling down in the comments about buying 7 kettle's for the price of the WSK. How about the number of kettles you can get for the cost of the KJ? Apparently that is another video he will release later.
 
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Paolo Wyatt said:
Really interesting, thanks Grant. Why are the ceramics better at smoking out of interest? I totally agree the flexibility of the WSK is amazing - quick skirt steak, roast a chicken, reverse sear a big rib eye, smoke a brisket. All amazing
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I think the ceramic Kamado design has just about the perfect combination of the heavy ceramic combined with just enough heat loss that let's you maintain a good constant burn of fuel at 225 degrees - right in that great "blue smoke" range.

I find the WSK just a "tiny" bit too efficient so that at 225 degrees the temperature control get's a little finicky and you are not burning quite enough fuel to get perfect smoke - it's good, but not great. Bumping the temp up into the 250-265 range seems to be (at least for my WSK) the sweet spot, but once again, I find that temp just a "tiny" bit higher than I would like to smoke at. The ceramic is just a little more dialed in as a smoker.

That said, there are so many other factors - at 24" - the price of ceramic grills is crazy, they are stupid heavy, and their vertical design does just not suit my cooking style...I was always trying to figure out how to cook near the outer edges, get a better "indirect" zone etc.

If I smoked food 10-12 times a month, and grilled 2-3 times, I would probably have a ceramic again. But since I grill 10-12 times a month and maybe smoke 2 times a month,the WSK is a far superior grill for me.
 
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Todd K Wisc said:
He's been anti WSK since he first got it and he loves the ceramics. I watch, but don't really put a lot of faith in his reviews. This one was really egregious and he tried doubling down in the comments about buying 7 kettle's for the price of the WSK. How about the number of kettles you can get for the cost of the KJ? Apparently that is another video he will release later.
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Assume you're talking about the SmokingDad dude. Yeah, he claims KJ is so great because they're so innovative. If they are so innovative, why all the accessories to achieve basic results? I see similar marketing with BGE. Local Ace has two on display but dozens of BGE accessories. The margin on that junk has to be huge.
 
Jay D in Jersey said:
Assume you're talking about the SmokingDad dude. Yeah, he claims KJ is so great because they're so innovative. If they are so innovative, why all the accessories to achieve basic results? I see similar marketing with BGE. Local Ace has two on display but dozens of BGE accessories. The margin on that junk has to be huge.
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Yes, SmokingDad. I'll edit my original post.
 
I have always wanted an extra large oval Primo.
My thinking was that ceramic was a better insulator than metal and they do look cool as heck.
If they didn’t come in the extra large oval size I wouldn’t have ever considered them.
They do seem to have all the abilities as the Weber so it’s probably a push.
The Weber on the other hand would be much easier to move around and wouldn’t crack.
The crack thing would make it a deal killer for me though.
Is that really an issue or do they crack due to owner error?
 
I follow the BGE line since I have one and they crack for a zillion reasons, yet some last 20 + years without any issues.

I've read that the XL BGE is more prone to having the base crack. I don't have hard data, just more posts of XL than all the other sizes.

I almost bought a used XL BGE to have in addition to my large BGE.

Instead, I bought a WSK and it's great. There are things I like better on the WSK compared the the BGE and things I like better on the BGE.

For me I ignore the negative comments and instead seek out the positive tips to get better.

IMO, The human factor is the main difference and we all can cook crap if we are lazy and don't pay attention and don't learn OR we can learn, read, watch and think we know.

Or, we light coal, cook, taste, eat, enjoy, get feedback, and apply our learning to the next cook. Wash rinse repeat.
 
Brett-EDH said:
You are 100% correct. I have found some tougher spots on my briskets when cooked cap up due to too much heat radiating up to the brisket.

I do recco anyone use a water pan on LAS WSK briskets as it really helps deliver a near perfect final product.

I’ve cooked LAS at 215-245° for the first 6+ hours on a brisket with great results, with the water pan, and will then wrap once I’m out of the stall, usually 171/172° target temps. I’ll then crank to 275-300° to make the finish line and then a nice rest for my jello brisket.

I’ve posted about all my cook temp charts from my Signals so others can learn how a brisket cooks in the WSK. I hope this has helped others.

My last Passover 16 pound + brisket was done in 8 hours 21 minutes from start. It was a great brisket.
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I tried this method with a 3.5 pounder as described above. Used water pan but put it on the side of the cooking grate. Wrapped in butcher paper at 175 degrees. Rested 1 1/2 hours.

Result was really dry but I think a lack of fat was the culprit even though I injected it.

Method is solid! Will try again with another brisket.
 
Remembering that brisket dryness is due to one of two things... Being Overcooked or Undercooked. Dry and breaking apart when sliced indicated an Overcooked brisket. Dry and difficult to chew indicated an Undercooked brisket. That all important moisture in a brisket is from the brisket's muscle connective tissue being denatured into gelatin. Before this conversion happens is when it is Undercooked due to the amount of connective tissue existing. Once this conversion happen almost completely the brisket becomes Overcooked due to almost lack of connective tissue existing... nothing to hold the fibres together, so it falls apart when sliced.

Fat is flavor.

And about those Fall Off the Bone Ribs... Overcooked.
 
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Mark Foreman said:
I tried this method with a 3.5 pounder as described above. Used water pan but put it on the side of the cooking grate. Wrapped in butcher paper at 175 degrees. Rested 1 1/2 hours.

Result was really dry but I think a lack of fat was the culprit even though I injected it.

Method is solid! Will try again with another brisket.
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3.5 is very small. Was it a flat or point?

I cook over the water pan in the WSK, if that helps.

My concern is that you had only a 3.5#er. If it was a flat, it’d definitely dry out. Unless it was a point which is quite fatty and holds and renders a lot of fat.

I’ve come to reduce my brisket trimming as I’ve found that more cap makes for better flavor, especially when smoking a Choice, which I prefer over Prime.
 
Bruno said:
Oh yeah why choice over prime?
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I’ve found the fat just renders out of the prime briskets. It doesn’t make the meat more tender. So a choice renders just as well, just keep more fat cap on it. The melting of al the connective tissue is what makes a brisket tender and pull apart.

Since I also add tallow right before the wrap, I haven’t had a dry brisket in eons.

I just don’t see the value to pay for prime when I’m going to melt the fat out anyways.
 
Brett-EDH said:
3.5 is very small. Was it a flat or point?

I cook over the water pan in the WSK, if that helps.

My concern is that you had only a 3.5#er. If it was a flat, it’d definitely dry out. Unless it was a point which is quite fatty and holds and renders a lot of fat.

I’ve come to reduce my brisket trimming as I’ve found that more cap makes for better flavor, especially when smoking a Choice, which I prefer over Prime.
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Totally agree with your comments as that right what happened.
Correction: 3.25 lbs
It was the flay and way lean. I actually injected it with beef broth.
I usually put the water pan as you mentioned. Had the brisket on before I realized I forgot the water pan so I put it on the side of the grill. Worked just fine.

Leftovers will be pulled and turned into tacos.
 
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