Want a Kamado?

[red-beard]

Home Depot was a smoking deal. $299 for a 15" (smaller full size unit), delivered with pizza stone, cover, wheels, etc.

I really want the 13" table top model for quick stuff. Hmmmmmm......

[ErVikingo]

P/N or SKU?

[red-beard]

Red

https://www.homedepot.com/p/Lifesmart-Kamado-Charcoal-Grill-133-sq-in-cooking-surface-in-Red-with-Grill-Cover-Pizza-Stone-and-Locking-Wheeled-Cart-SCS-K15ERED/313980988

Black

https://www.homedepot.com/p/Lifesmart-15-in-Kamado-Ceramic-Grill-and-Smoker-Value-Bundle-with-Cover-and-Pizza-Stone-in-Black-SCS-K15EBLK/313908953

Blue is about $50 more expensive

[MRM]

Looks like a really great deal. Is a 15 inch big enough to cook a full meal on?

[stevej37]

I thought you were looking to sell one of these...

[red-beard]

I have a bunch of miniature versions

[MRM]

Is it big enough for a small family that wants Just one? I’ve been planning to move up from standard charcoal to something a bit more advanced. This looks like a good option but I wouldn’t want to buy something too small to put a full rack in and then have to buy another step up grill anyway. I was just wondering if anyone can give me a sense of size.

[red-beard]

The grid area is 15" diameter. It should be able to fit 2 racks of ribs.

The ONLY issue in the design is there isn't a removable ash tray. Not a HUGE deal for the price.

If you want a larger size, the Vision is still a good value for $499. I own a Vision Kamado.

[red-beard]

If Money is not an issue, this is the one I'd get:

https://www.homedepot.com/p/Vision-Grills-Kamado-Professional-Ceramic-Charcoal-Grill-in-Chili-Red-with-Grill-Cover-S-CR4C1D1/206493669

The "dials" are much better at air control than the slider.

[tabs]

Originally Posted by MRM

Is it big enough for a small family that wants Just one? I’ve been planning to move up from standard charcoal to something a bit more advanced. This looks like a good option but I wouldn’t want to buy something too small to put a full rack in and then have to buy another step up grill anyway. I was just wondering if anyone can give me a sense of size.

I find a Large BGE to be limited in size and that is for a single person.

Go and see them in person. Go bigger than you think you need. Better to have it and no need it than need it and not have it.

I originally wanted a 30 x 20.stick burner..Klose said go 36 x 20. ..i went with that 36 x20 and it is adequate but at times

I would rather have a 36 x 24.

Better to step up to the plate and buy it once than screw around buyimg sometbing lessor 3 or 4 times. My weber is 38 years old.
It is made of heavier gauge metal than the new ones it is due for a new charcoal grate.

[tabs]

Originally Posted by red-beard

Red

https://www.homedepot.com/p/Lifesmart-Kamado-Charcoal-Grill-133-sq-in-cooking-surface-in-Red-with-Grill-Cover-Pizza-Stone-and-Locking-Wheeled-Cart-SCS-K15ERED/313980988

Black

https://www.homedepot.com/p/Lifesmart-15-in-Kamado-Ceramic-Grill-and-Smoker-Value-Bundle-with-Cover-and-Pizza-Stone-in-Black-SCS-K15EBLK/313908953

Blue is about $50 more expensive

This is the DEFLATION i have been talking about..sales must have fallen through the floor..now they are appeling to greed to make sales.


Conversely spoons have been pushing the upper price range consistly

[berettafan]

Just got a Kamado Joe Classic II. I think it's the size of a Large BGE. For our family of 4 the size is adequate. Wouldn't mind the larger model but am very happy with the one i got. Gave my kettle away, put the gas grill in the back garage and haven't touched it since the Kamado showed up. Even my much loved and great cooking Yoder pellet smoker is gathering dust.

Ease of ash cleanout is fairly important. Not sure i'd want a design that you have to clean out from the top.

[craigster59]

Originally Posted by red-beard

If Money is not an issue, this is the one I'd get:

https://www.homedepot.com/p/Vision-Grills-Kamado-Professional-Ceramic-Charcoal-Grill-in-Chili-Red-with-Grill-Cover-S-CR4C1D1/206493669

The "dials" are much better at air control than the slider.

That's the one I have. Works great, I can do 2 racks of ribs and a pork butt no problem.

[tabs]

Originally Posted by red-beard

If Money is not an issue, this is the one I'd get:

https://www.homedepot.com/p/Vision-Grills-Kamado-Professional-Ceramic-Charcoal-Grill-in-Chili-Red-with-Grill-Cover-S-CR4C1D1/206493669

The "dials" are much better at air control than the slider.

Back in 04 i paid right around 700 for my BGE. Thats about $40 a year or $3.33 a month or $0.10 a day with residual value and service still left

My weber is just a fraction over a $1 a year.

My Klose is at $133 a year or $11 a month

[red-beard]

Originally Posted by tabs

I find a Large BGE to be limited in size and that is for a single person.

Go and see them in person. Go bigger than you think you need. Better to have it and no need it than need it and not have it.

I originally wanted a 30 x 20.stick burner..Klose said go 36 x 20. ..i went with that 36 x20 and it is adequate but at times

I would rather have a 36 x 24.

Better to step up to the plate and buy it once than screw around buyimg sometbing lessor 3 or 4 times. My weber is 38 years old.
It is made of heavier gauge metal than the new ones it is due for a new charcoal grate.

I hear you on size. There a few times I wished I had the giant BGE from ACE hardware.

But I smoke pork butts, multiple racks of ribs with a holder, pork loin, 18 lb beef brisket, etc. with no issues with the "preferred" suggestion. I regularly smoke 9-10 of the frankenstein size chicken breasts on my smoker. For two people, a 10lb pork butt and 7 chicken breasts is meals for a couple of weeks.

My buddy and I went over the details. The $299 unit is small. I might want it for using with charcoal. Or doing Mrs. Beard's salmon while I do beef for myself. I keep looking to the $249 table top unit.

[rfuerst911sc]

I have a Bubba Keg grill which is a double walled metal copy of a Kamado/BGE . It has a cast iron main grill with a chrome plated metal grill that pivots above the cast iron grill . I like that because it doubles the size of what can be grilled . Ash removal is easy through a sliding ash door/vent .

Here's my one complaint: they make it super easy to remove ashes but a pain in the neck to add charcoal once it is burning . So let's say you want to do a 8-10 hour burn for BBQ . You load up the grill with lump and get it going . Add the meat to both layers of grills and life is good . But 6 hours into the burn you need to add more lump . You now have to remove two layers of hot grills dripping with juice and set them somewhere so you can add more lump . Then you have to install the two hot dripping grills back in . What a stupid design

Any of these manufacturers could add a small door it can be hinged or just slide out of the way . Even if you have to use tongs to add the lump through the door it would be much easier . It's a minor complaint but thought I would share for any newbies .

[MRM]

Thanks guys. You’re really opened new vistas for me.

[berettafan]

Originally Posted by rfuerst911sc

I have a Bubba Keg grill which is a double walled metal copy of a Kamado/BGE . It has a cast iron main grill with a chrome plated metal grill that pivots above the cast iron grill . I like that because it doubles the size of what can be grilled . Ash removal is easy through a sliding ash door/vent .

Here's my one complaint: they make it super easy to remove ashes but a pain in the neck to add charcoal once it is burning . So let's say you want to do a 8-10 hour burn for BBQ . You load up the grill with lump and get it going . Add the meat to both layers of grills and life is good . But 6 hours into the burn you need to add more lump . You now have to remove two layers of hot grills dripping with juice and set them somewhere so you can add more lump . Then you have to install the two hot dripping grills back in . What a stupid design

Any of these manufacturers could add a small door it can be hinged or just slide out of the way . Even if you have to use tongs to add the lump through the door it would be much easier . It's a minor complaint but thought I would share for any newbies .

this is where the weber smokey mountain shines. side door makes it easy to drop in more coals or wood chunks. longest cook i've done on the kamado is just under 6 hours and there was plenty of charcoal left at that point. I think the idea is you SHOULD be able to get 10-12hrs without adding.

[KFC911]

^^^ WSM can even go 14+ hrs @ 225 without adding fuel if ya do it right .

[red-beard]

Originally Posted by berettafan

this is where the weber smokey mountain shines. side door makes it easy to drop in more coals or wood chunks. longest cook i've done on the kamado is just under 6 hours and there was plenty of charcoal left at that point. I think the idea is you SHOULD be able to get 10-12hrs without adding.

If I fill my Kamado, I definitely can get 12+ hours at 225. I do add chunks of wood for smoke.

Although, my typical smoke time is a maximum of 8 hours. I smoke the butt (6 hours) or brisket (8 hours) to 160F (stall temp) and then wrap it. Since it will not pickup more smoke, I transfer it to an electric oven to take it to 205.

Usually, then I will smoke a bunch of chicken breasts for about 1.5-2 hours. And then I will smoke ~7-8 lbs of skirt steak (fajitas) (1.5-2 hours).

That is a full day of smoking. Between meats, I add more smoking wood.

For chicken, I like Cherry.

For Pork, Cherry works, but I think Apple may be better. I need to try Pecan as well.

For beef, Mesquite.