I'm curious if anyone has compared the smoke/cooking quality of a kamado vs. a quality small insulated smoker - something like a Red Box, 270 Sumo, or something along those lines. I'm not talking about prices, grilling or capacity here, just your thoughts on how a similar rack of ribs would come out on a high end Kamado vs. a high end insulated smoker. Which would be better and why?
Clearly both a Kamado and small insulated (or regular size for that matter) smoker share similar qualities such as great insulation and low fuel consumption. I've never owned a small insulated smoker such as a Red Box or 270, but I have owned a Green Egg and currently own a Akorn (that I got for $40 a couple months ago). I know on the kamados, when smoking, the vents (top and bottom) are barely open and lump charcoal is recommended. But, I wonder how much air flow is really happening in the Kamado and does the apparent lack of oxygen hinder good (blue) smoke from wood chunks as the combustion is hindered? I know many add a few wood chunks to the base of the charcoal and call it good, but if the vents are barely open, isn't the air flow minimal, which would result in poor combustion of wood chunks, which would make white smoke giving that nasty smoke taste to the food? I know many have great success with their Kamados, so it makes me wonder.
I've never owned or used an insulated smoker, but I'm wondering if my question about the apparent lack of air applies to an insulated smoker and if a small insulated smoker would perform better than a higher end Kamado and why. Are the vent settings on the insulated smokers like the Kamado - barely open on top and bottom?
Or is my theory about lack of oxygen and white smoke way off base in Kamados?
I currently do all my smoking in my Mak1 and GMG DC. But I am intrigued about a small insulated smoker.
I have smoked a few racks of ribs in my Akorn with varied results - edible, but all of them never being anywhere near the quality of even my GMG DC.
NOTE - I know the Akorn is not a high end ceramic Kamado and I don't expect it to be, but I would like your thoughts to my questions above about air flow and performance of a Kamado vs. insulated smoker. Thanks in advance.
Clearly both a Kamado and small insulated (or regular size for that matter) smoker share similar qualities such as great insulation and low fuel consumption. I've never owned a small insulated smoker such as a Red Box or 270, but I have owned a Green Egg and currently own a Akorn (that I got for $40 a couple months ago). I know on the kamados, when smoking, the vents (top and bottom) are barely open and lump charcoal is recommended. But, I wonder how much air flow is really happening in the Kamado and does the apparent lack of oxygen hinder good (blue) smoke from wood chunks as the combustion is hindered? I know many add a few wood chunks to the base of the charcoal and call it good, but if the vents are barely open, isn't the air flow minimal, which would result in poor combustion of wood chunks, which would make white smoke giving that nasty smoke taste to the food? I know many have great success with their Kamados, so it makes me wonder.
I've never owned or used an insulated smoker, but I'm wondering if my question about the apparent lack of air applies to an insulated smoker and if a small insulated smoker would perform better than a higher end Kamado and why. Are the vent settings on the insulated smokers like the Kamado - barely open on top and bottom?
Or is my theory about lack of oxygen and white smoke way off base in Kamados?
I currently do all my smoking in my Mak1 and GMG DC. But I am intrigued about a small insulated smoker.
I have smoked a few racks of ribs in my Akorn with varied results - edible, but all of them never being anywhere near the quality of even my GMG DC.
NOTE - I know the Akorn is not a high end ceramic Kamado and I don't expect it to be, but I would like your thoughts to my questions above about air flow and performance of a Kamado vs. insulated smoker. Thanks in advance.