Originally Posted by thirtydaZe
I have a kamado, i only use it for smoking. Anything grilling goes directly to the performer. For what ever reason, i find grilling on my kamado a bit inconvienient.
interesting that the two with kettles also both say they use their webers more for direct cooks.. why is that? What is inconvienient about direct high heat on a ceramic? a pain to light and bring up to temp maybe?
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox