Doesn't make their food any better but it does cast doubt on their "culinary talent".
Unless said talent is eating garbage.
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I've been thrilled with my Kamado Joe. There's a BBQ place that sells every type of wood imaginable in actual logs near me and I cut them up into sticks for the Kamado along with lump charcoal. Not really a fan of the small chunks/pellets in a cooker like this.
Having the freedom to add more wood easily in a purpose-designed smoker would be nice - but I've done 15-hour brisket multiple times with fantastic results.
Kamado's doing some innovative things with their vents and accessories. Can't go wrong with an Egg or a Kamado Joe IMO - and aside from dealing with replacing an occasional metal element here and there unsure why it wouldn't last a lifetime.
I'm going to do some wagyu beef back ribs this weekend. Looking forward to that!
The ribs came out ok. It was really windy here yesterday and a storm rolled through about half way through the eight hour smoke, so my grill was not holding a consistent temperature to save it's life. Also had the "Traeger-ism" happen where the hot rod isn't burning and the auger keeps feeding pellets. The temperature was sitting at 116 at one point, so I had to pull the meat off and vacuum out all of the pellets and saw dust then restart everything. That happened to me a few weeks back when I was cooking baby backs as well. It really pisses me off. The Pit Boss pellet smokers don't seem to have that issue.