Chester
is one Smokin' Farker
Ok. I am contemplating on adding a Kamado to be inventory. It will be mostly used for 350+ Baking and grilling, as I have a Gravity Fed smoker now for the low and slow. I already have a gasser and a 22” kettle, so it is a little redundant.
However, the Kamado Joe classic II has caught my eye. I like the standard large size (not the Big Joe), and a few accessories, namely the pizza attachment and the joetisserie. I don’t have a rotisserie and it doesn’t interest me for the gasser, but charcoal..yes. Anyone have one of these, or are their better attachments for the kettle?
One of the reasons I am interested in the Kamado, is that I can use my Fireboard controller and fan to run it at a higher even temperature with just a simple Guru adaptor. Does anyone run their Kamado at higher temps like this? I suppose I could use this on the kettle, but I think the thick ceramics and design of the Kamado would be better than the kettle hooked up to a temp controller, but I don’t know. Also, I believe I would have to drill a hole into the Kettle, and I would rather not do that. Again this would be for higher temps to bake at so to speak.
I have never had a Kamado, and only recently started looking at them to purchase. Seems like many here have had them and got rid of them for some reason or another.
Any thoughts or recommendations? Any others to consider like Primo or Big Green Egg or more? Thanks.
However, the Kamado Joe classic II has caught my eye. I like the standard large size (not the Big Joe), and a few accessories, namely the pizza attachment and the joetisserie. I don’t have a rotisserie and it doesn’t interest me for the gasser, but charcoal..yes. Anyone have one of these, or are their better attachments for the kettle?
One of the reasons I am interested in the Kamado, is that I can use my Fireboard controller and fan to run it at a higher even temperature with just a simple Guru adaptor. Does anyone run their Kamado at higher temps like this? I suppose I could use this on the kettle, but I think the thick ceramics and design of the Kamado would be better than the kettle hooked up to a temp controller, but I don’t know. Also, I believe I would have to drill a hole into the Kettle, and I would rather not do that. Again this would be for higher temps to bake at so to speak.
I have never had a Kamado, and only recently started looking at them to purchase. Seems like many here have had them and got rid of them for some reason or another.
Any thoughts or recommendations? Any others to consider like Primo or Big Green Egg or more? Thanks.