Do Kamado-style grills pass the taste test? (2024)

FAQs

Does food taste better on kamado? ›

The innovative shape and air-circulating design of the kamado creates a moist cooking environment that will produce tender, flavorful meats.

Kamado grills, like the Big Green Egg, allow you to cook over a wood fire and give a unique and unmatched taste to your meals. It does take a little time to learn and can be a bit more expensive than a gas grill, but the results will be worth it.

Because of the airtight seal and the high mass of the kamado, the temperature is maintained well and there is no unnecessary air circulation in the BBQ. All the air you allow through the vents is fully used to maintain the desired temperature.

Kamados can be used for smoking and grilling. Baking, too! Ceramic models are fantastic at temperature retention, which is ideal for smoking at a low, set temp. But pile on the fuel, open the dampers, and they'll get screaming hot—perfect for searing.

Kamado Joe grills come with multiple racks and tools for easy manoeuvring of the hot racks. However, the BGE grills only come with grilling gates that are at a singular height. So, although you can move the plates and grates to alter the height of the food slightly, there's comparatively less flexibility.

A ceramic kamado is great if you want great juicy meat every time. As well as being extremely effective at controlling the temperature, the kamado is also amazing at retaining the moisture to help ensure your food doesn't dry out. This is extremely beneficial when doing longer low temperature cooks on your kamado.

More and more people are discovering they can cook pizza on kamado-style grills. Their ability to maintain high temperatures and radiate heat from above and below make them a great option for wood-fired pizza cooking without a wood-fired pizza oven.

A Kamado Joe will last a lifetime!

You can count on the very best warranty!

A: Absolutely. It will withstand a wood fire, as charcoal gets much hotter than wood, hence its widespread use in the first place. I would recommend cutting the wood into manageable hunks and starting with a charcoal base, but you'll find what works for you.

Ceramic is expensive to produce, so kamado grills are on the expensive side. Preheating a kamado grill takes a while.

What is the best fuel for a kamado grill? ›

In the debate between lump charcoal and briquettes, we believe that lump charcoal is far superior for grilling. Some of the benefits of lump charcoal include: All-natural fuel. Burns hotter.

The absolute must from a food hygiene perspective is that a burger should be cooked through and the technical capability of a kamado makes it just that little bit easier. If you have a two zone oval kamado then set it up with one heat deflector stone so that you can cook both directly and indirectly as shown below.

Efficiency Redefined: How Ceramic Grills Enhance Cooking

The heat is distributed symmetrically and there are no cold spots inside of the big eggs. Once your ceramic Kamado is hot - it stays hot and helps you save on charcoal. Use less charcoal and cook more food - the math is simple!

Cleaning the interior of your kamado grill is easy because it works like a self-cleaning oven: Heat the grill to +600 for 30 minutes and allow the grill to cool completely. Remove the internal components of the grill. Use a soft bristle brush to brush the interior of the grill.

One thing I can think of may be the amount of time from lighting the charcoal to putting the food on. Is the BGE and the charcoal really ready when you're at your desired temperature?

In addition to providing heat, wood can add rich, complex flavors to food. These flavors are often more intense and distinctive than those from other cooking methods. Wood-fired cooking is a product of the unique chemical properties of wood and its ability to release high levels of heat.

A kamado/ceramic grill allows cooking over a real wood fire and it gives you the control you need to cook at higher temperatures. These are perfect attributes for pizza.

Top rounds, chuck roasts and even ribs are on the list. Really, any large cut of beef would do well, with or without smoke added. For these cuts, lower temperature is key. Using the Saffire as a smoker grill is great for low temperature cooking.