Best value medium Kamado

[PT1984]

We have a larger Weber kettle. Even when using a basket it s too big for just two of us when doing burgers or steaks etc.

Probably looking at a 15 . Good value as opposed to cheap. Due to great heat retention you seem to use less charcoal. I also want to get my smoking game on. So a few accessories like a deflector plate would be good.

Im just asking for recommendations from experience. No need for Green Egg or a Joe.

I cant seem to look past the Kamado King which comes with all the accessories. Would a 13” be enough? Largest food i’d probably do is a tandoori whole chicken.

Also only needs to be able to sit on a tabletop.

Cheers and beers!

Edited by PT1984 on Friday 26th December 12:01

[omniflow]

In my opinion the absolute best accessory for a Kamado is a rotisserie. The airtightness of a Kamado allows you to rotisserie cook directly over the coals, which produces fantastic flavour without the massive flare-ups you'd get from a different style of BBQ. Loin of pork and whole chickens cooked this way are both delicious.

I'm not sure what the smallest size is that supports a rotisserie, but that's what I'd be looking for.

[PT1984]

I saw this and couldn’t resist…..

https://www.costco.co.uk/Garden-Sheds-Patio/Barbec...

[oddman]

Bit late for a reply.

I have the standard Joe and was going to advise, whether going for a KJ product or a cheaper alternative, going for the standard size ie 18" if you want to smoke things. We cook for 2-4 and there are times when we'd rather have more capacity but none where we require less. We don't use another grill at home

1. 18" is quite small. A whole brisket or pork shoulder is a tight squeeze and rib racks can be quite long
2. The charcoal capacity of the regular Joe is awesome and will burn for 12 hours - which can be required for smoking big things. I'd be concerned that even if you could fit a shoulder in the smaller kamado, there would be enough capacity for charcoal and smoking wood
3. The advantage of the bigger item is thermal stability which is related to size which might make the smaller item harder to regulate. A well maintained regular Joe which is properly stacked with good quality charcoal and carefully brought to temperature will do +/- 2 degrees C. I would estimate for a low temperature smoke, it would be best to try and take an hour to get to temperature to avoid overshooting and trying your best not opening the lid until absolutely necessary
4. It's a nice option to be able to put a cast iron pot for beans - this can cook alongside the smoking meat in a larger oven
5. The ability to split the heat deflector and grill creating different cooking areas and heights is genuinely useful.

Nevertheless a small kamado should be good for smoking small items such as wings, thighs, pieces of salmon and steaks. It makes a brilliant grill and I use mine year round for steaks

[PT1984]

It is really just me and my wife so hoping the size will suffice. And she’s not exactly a fan of low and slow stuff.

I think it’s going to be used for burgers, steaks, and kebab type stuff, fajitas etc. Looks like they can fit a spatchcock chicken which is good. At £280 (now £380) it was good value conspired to the ones I’ve been looking at.

[unzippy]

For smaller stuff that you want to direct cook, have you thought about a Weber Go Anywhere?

Excellent bit of kit!

[PT1984]

Nope as I wanted to try ceramic. Too late now anyway!

[oddman]

PT1984 said:

It is really just me and my wife so hoping the size will suffice. And she s not exactly a fan of low and slow stuff.

I think it s going to be used for burgers, steaks, and kebab type stuff, fajitas etc. Looks like they can fit a spatchcock chicken which is good. At £280 (now £380) it was good value conspired to the ones I ve been looking at.

The limitations over the bigger format is flexibility, accessories and doing the bigger stuff. Try some wings or chicken thighs with a BBQ rub and a light apple smoke. Salmon likewise.

It will be spot on for that sort of thing. Very forgiving method for chicken. An hour or two of smoke first then paint with your favourite sauce. Reconfigure the kamado for grilling and give them a bit of char. A pulled smoked chicken thigh with crispy skin in a bun is a wondrous thing. They way they do fish is amazing - really keep the moisture in.

All you need is good qualtiy lump charcoal, some smoking wood and a dual probe thermometer.

A good thing about grilling on ceramic over a regular barbecue is you don't have to faff waiting for the coals to be just right. Get it going and then close the lid with the vents wide open and, particularly a small one, will be roaring at about 400-500c in very short order. Perfect for steaks. We rarely cook steaks, lamb chops, that sort of thing, indoors. Tastes much better and keeps the smell/smoke outside. You're only spending a couple of minutes to light the thing and a few minutes grilling so it's no hardship using it outdoors. Ours is sheltered which helps

[PT1984]

oddman said:

A good thing about grilling on ceramic over a regular barbecue is you don't have to faff waiting for the coals to be just right. Get it going and then close the lid with the vents wide open and, particularly a small one, will be roaring at about 400-500c in very short order. Perfect for steaks. We rarely cook steaks, lamb chops, that sort of thing, indoors. Tastes much better and keeps the smell/smoke outside. You're only spending a couple of minutes to light the thing and a few minutes grilling so it's no hardship using it outdoors. Ours is sheltered which helps

Thanks. This is essentially what I will be using it for. Especially ref cooking steaks etc outside as opposed to stinking out the kitchen, which will soon be going open plan.

[PT1984]

7am Costco delivery. Great service. And only £280!