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.
Last edited by tomjonesrocks; 07-21-2019 at 12:27 AM.
I'm going to do some wagyu beef back ribs this weekend. Looking forward to that!
"Milk is for babies. When you grow up, you have to drink beer" -Arnold
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.
"Milk is for babies. When you grow up, you have to drink beer" -Arnold
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