Rockinar
is Blowin Smoke!
- Joined
- Jul 19, 2013
- Location
- Houston, TX
After having a Kamado Joe for over a year I'm starting to doubt the thing. I think it does great chicken and steaks and anything "roasted". Ribs I can't comment on because I only tried them twice (not a huge pork fan). I think it's terrible at Brisket. Every brisket I did was dry and barely edible. If I did fat side up, the bottom was worthless beef jerky no matter how low or how long I cooked it for.
The Kamado is pretty good and can hold 250 degrees for 12 hours with ease. But I'm not convinced that the 200 pounds of weight and $1,000 price is worth it. Maybe if you lived in Fargo and wanted to cook in the winter it would be good. But I'm from Texas where winter is 75 degrees. I'm convinced a Weber Kettle 22.5" can do just as good, so I bought one to see if I'm right.
The loser goes on CraigsList.
The Kamado is pretty good and can hold 250 degrees for 12 hours with ease. But I'm not convinced that the 200 pounds of weight and $1,000 price is worth it. Maybe if you lived in Fargo and wanted to cook in the winter it would be good. But I'm from Texas where winter is 75 degrees. I'm convinced a Weber Kettle 22.5" can do just as good, so I bought one to see if I'm right.
The loser goes on CraigsList.