Originally Posted by coastal
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?
I have no idea. My Weber's collected dust once I got a Kamado last year. Heck, I sold my Performer when I got the KJ. As good as the kettles are, we just didn't feel that they added up to the KJ's performance for direct grilling or anything.