Kamado Oven - What features / accessories are essential?
Discussion
I think the time has come to buy a Kamado Oven. The question is - which one?
One thing I know for definite - it must be the same size as a Kamado Joe Classic/II/III as I definitely want a Rotisserie attachment.
Apart from that though - what is essential?
Things like the top vent and a cast iron griddle can be bought / upgraded later - although that might factor into pricing comparisons.
The stand / cart is purely a matter of aesthetics assuming it meets basic stability requirements.
Do they all come with some kind of heat deflector for indirect cooking?
One thing I know for definite - it must be the same size as a Kamado Joe Classic/II/III as I definitely want a Rotisserie attachment.
Apart from that though - what is essential?
Things like the top vent and a cast iron griddle can be bought / upgraded later - although that might factor into pricing comparisons.
The stand / cart is purely a matter of aesthetics assuming it meets basic stability requirements.
Do they all come with some kind of heat deflector for indirect cooking?
hotchy said:
Can I add in a question aswel...
What type of charcoal do you all buy for long cooks?
Used this stuff for a while nowWhat type of charcoal do you all buy for long cooks?
https://www.ebay.co.uk/p/14026960876
A charcoal basket (as per KJ) is really useful - lift out to clean out and refill rather than do it all directly on the ceramic.
Split grill and deflectors (as per KJ) is also useful - different grill levels and indirect/direct at same time.
Ash tray (as per KJ) is useful - makes cleaning easier as can just pull out the ash tray.
I've said 'as per KJ' for each of these, as I own a KJ and it provides a good example of the features I'm talking about. You can probably add all these features to another brand - all Kamados are broadly the same as they are just ceramic ovens.
Edit: I use KJ big lump charcoal. No issues with it, lasts very well indeed and the bags aren't padded with dust/crumbs. Again, hardwood charcoal is hardwood charcoal, some may provide less usable charcoal than others e.g. lots of unusable bits that can't be used.
Split grill and deflectors (as per KJ) is also useful - different grill levels and indirect/direct at same time.
Ash tray (as per KJ) is useful - makes cleaning easier as can just pull out the ash tray.
I've said 'as per KJ' for each of these, as I own a KJ and it provides a good example of the features I'm talking about. You can probably add all these features to another brand - all Kamados are broadly the same as they are just ceramic ovens.
Edit: I use KJ big lump charcoal. No issues with it, lasts very well indeed and the bags aren't padded with dust/crumbs. Again, hardwood charcoal is hardwood charcoal, some may provide less usable charcoal than others e.g. lots of unusable bits that can't be used.
Kamado Joe comes with pretty much all you need for low and slow cooking/smoking and also grilling
Depends on you experience with this style of cooking and what equipment you have already. It takes a while to get used to managing the heat. It's quicker and easier to get it hot for searing than to achieve a steady low temp for smoking (can take 2 hours to come to 230 fahrenheit - you need lots of patience)
I would say in no particular order. Twin probe thermometer, insulated gloves, good quality charcoal, some hardwood chunks. Apple, oak and cherry cover most bases
I'd be inclined to start on straightforward pulled pork. Pork shoulder is cheap and difficult to get wrong if you are patient enough. A big piece fo meat can stall for up to 4 hours (this is when latent heat of melting the connective tissue happens). I bought into the split function (divide and conquer) but in reality for a big cook you are doing all the smoked stuff first and can reconfigure the kamado for maybe just adding a bit of char to ribs and chicken at the end.
I think in the big joe etc splitting might make more sense as you then have loads of space within to keep things warm
Also budget for a lot of time. If I'm doing a low and slow cook I either prep the barbecue the night before and light at 0600 for 1800 serving or even smoke overnight.
Kamados are fantastic for searing, grilling, roasting etc etc. I tend to think of mine as an outdoor AGA. Grilled veg and fish are spectacular.
Depends on you experience with this style of cooking and what equipment you have already. It takes a while to get used to managing the heat. It's quicker and easier to get it hot for searing than to achieve a steady low temp for smoking (can take 2 hours to come to 230 fahrenheit - you need lots of patience)
I would say in no particular order. Twin probe thermometer, insulated gloves, good quality charcoal, some hardwood chunks. Apple, oak and cherry cover most bases
I'd be inclined to start on straightforward pulled pork. Pork shoulder is cheap and difficult to get wrong if you are patient enough. A big piece fo meat can stall for up to 4 hours (this is when latent heat of melting the connective tissue happens). I bought into the split function (divide and conquer) but in reality for a big cook you are doing all the smoked stuff first and can reconfigure the kamado for maybe just adding a bit of char to ribs and chicken at the end.
I think in the big joe etc splitting might make more sense as you then have loads of space within to keep things warm
Also budget for a lot of time. If I'm doing a low and slow cook I either prep the barbecue the night before and light at 0600 for 1800 serving or even smoke overnight.
Kamados are fantastic for searing, grilling, roasting etc etc. I tend to think of mine as an outdoor AGA. Grilled veg and fish are spectacular.
oddman said:
Kamado Joe comes with pretty much all you need for low and slow cooking/smoking and also grilling
Depends on you experience with this style of cooking and what equipment you have already. It takes a while to get used to managing the heat. It's quicker and easier to get it hot for searing than to achieve a steady low temp for smoking (can take 2 hours to come to 230 fahrenheit - you need lots of patience)
I would say in no particular order. Twin probe thermometer, insulated gloves, good quality charcoal, some hardwood chunks. Apple, oak and cherry cover most bases
I'd be inclined to start on straightforward pulled pork. Pork shoulder is cheap and difficult to get wrong if you are patient enough. A big piece fo meat can stall for up to 4 hours (this is when latent heat of melting the connective tissue happens). I bought into the split function (divide and conquer) but in reality for a big cook you are doing all the smoked stuff first and can reconfigure the kamado for maybe just adding a bit of char to ribs and chicken at the end.
I think in the big joe etc splitting might make more sense as you then have loads of space within to keep things warm
Also budget for a lot of time. If I'm doing a low and slow cook I either prep the barbecue the night before and light at 0600 for 1800 serving or even smoke overnight.
Kamados are fantastic for searing, grilling, roasting etc etc. I tend to think of mine as an outdoor AGA. Grilled veg and fish are spectacular.
Thanks.Depends on you experience with this style of cooking and what equipment you have already. It takes a while to get used to managing the heat. It's quicker and easier to get it hot for searing than to achieve a steady low temp for smoking (can take 2 hours to come to 230 fahrenheit - you need lots of patience)
I would say in no particular order. Twin probe thermometer, insulated gloves, good quality charcoal, some hardwood chunks. Apple, oak and cherry cover most bases
I'd be inclined to start on straightforward pulled pork. Pork shoulder is cheap and difficult to get wrong if you are patient enough. A big piece fo meat can stall for up to 4 hours (this is when latent heat of melting the connective tissue happens). I bought into the split function (divide and conquer) but in reality for a big cook you are doing all the smoked stuff first and can reconfigure the kamado for maybe just adding a bit of char to ribs and chicken at the end.
I think in the big joe etc splitting might make more sense as you then have loads of space within to keep things warm
Also budget for a lot of time. If I'm doing a low and slow cook I either prep the barbecue the night before and light at 0600 for 1800 serving or even smoke overnight.
Kamados are fantastic for searing, grilling, roasting etc etc. I tend to think of mine as an outdoor AGA. Grilled veg and fish are spectacular.
Any views on the "SloRoller Hyperbolic Smoke Chamber Insert"?
I figure the split thing is a total waste of time - anything cooked low and slow can stand to keep warm for a couple of hours, which gives plenty of time to get the heat cranked up for grilling.
When you say it takes an age to get to the right temp for smoking - does it take ages to get down to the right temp, or do you have to wait ages for it to heat up to the right temp. I assume the former, but I might be wrong.
When I do pulled pork in my ProQ smoker, I tend to prep everything in the afternoon and then light it about 9pm, start cooking at 10pm and then go to bed.
omniflow said:
Thanks.
Any views on the "SloRoller Hyperbolic Smoke Chamber Insert"?
Hadn't heard of it 'til you mentioned it. Like I said. The basic kamado is very effective and versatile and I think it makes sense to get to know it before splurging loads on accessoriesAny views on the "SloRoller Hyperbolic Smoke Chamber Insert"?
omniflow said:
When you say it takes an age to get to the right temp for smoking - does it take ages to get down to the right temp, or do you have to wait ages for it to heat up to the right temp. I assume the former, but I might be wrong.
It's sort of grandmothers steps to approach the right temperature. Once lit, I tend to leave the bottom vent half open and daisy wheel open until 180F then reduce both openings by further half. At 200F I put in meat and half them both again at that point. Then at 220F reduce by other half. Often the vent and daisy wheel are only open a couple of millimetres for a long cook at 230F. The advantage of approaching the cooking temperature carefully is that you get fantastically stable cooking temperature +/- 2-3 degrees F and can confidently leave overnight. Quality charcoal is helpful to good control.It's also worth noting that when heating slowly you are starving the fire of oxygen. So much so that you need to be very careful opening the lid (burping it) because you can get blowback as the oxygen rushes in and feeds the unburnt gasses. Also lifting the lid draws a lot of air through. So avoid unnecessary opening (you'll get a temporary drop but the temperature will settle higher than it was).
If the vents are open too wide, the charcoal will begin to burn quite ferociously and temp rises quickly.
It is difficult (but not impossible) to cool the thing down if you overshoot
oddman said:
Having said all that
I let my barbecue get away this morning. Enjoying scambled eggs and coffee while the fighlighters took hold. By the time I remembered it was going well with three grapefruit sized areas of burning charcoal.I closed the top and bottom vents for 10 minutes to damp it down and then put the thermometer in and opened the vents a tiny crack. Temperature was holding stable at 180 degrees and it's taken about half an hour to get to 220.
I may have inadvertently discovered a hack but I wouldn't recommend it
oddman said:
I let my barbecue get away this morning. Enjoying scambled eggs and coffee while the fighlighters took hold. By the time I remembered it was going well with three grapefruit sized areas of burning charcoal.
I closed the top and bottom vents for 10 minutes to damp it down and then put the thermometer in and opened the vents a tiny crack. Temperature was holding stable at 180 degrees and it's taken about half an hour to get to 220.
I may have inadvertently discovered a hack but I wouldn't recommend it
I presume these degrees you're talking about are Fahrenheit and not Celsius?I closed the top and bottom vents for 10 minutes to damp it down and then put the thermometer in and opened the vents a tiny crack. Temperature was holding stable at 180 degrees and it's taken about half an hour to get to 220.
I may have inadvertently discovered a hack but I wouldn't recommend it
omniflow said:
I think the time has come to buy a Kamado Oven. The question is - which one?
One thing I know for definite - it must be the same size as a Kamado Joe Classic/II/III as I definitely want a Rotisserie attachment.
Apart from that though - what is essential?
Things like the top vent and a cast iron griddle can be bought / upgraded later - although that might factor into pricing comparisons.
The stand / cart is purely a matter of aesthetics assuming it meets basic stability requirements.
Do they all come with some kind of heat deflector for indirect cooking?
Never answered the question, I have a big green egg and love it , but If i was buying again I would look at the Joe.One thing I know for definite - it must be the same size as a Kamado Joe Classic/II/III as I definitely want a Rotisserie attachment.
Apart from that though - what is essential?
Things like the top vent and a cast iron griddle can be bought / upgraded later - although that might factor into pricing comparisons.
The stand / cart is purely a matter of aesthetics assuming it meets basic stability requirements.
Do they all come with some kind of heat deflector for indirect cooking?
I have an after market rotisserie as BGE don't have one. and it fits fine. I have not compared the ceramics but I guess they are similar.
some of the bits ie charcoal basket which come with the joe you can get after market for the BGE but its adding to the already substantial costs.
I would definitely look at a Joe at that price level.
the aldi egg is excellent value and people are making extras for them. Its not the best but very very good value.
omniflow said:
I presume these degrees you're talking about are Fahrenheit and not Celsius?
Yes - stupid I know but all the American recipes I use follow Fahrenheit.I think in fahrenheit for barbecue temperature and slow cooked meat but Celsius for oven temperature and quick cooked meat or roasts
robwilk said:
Never answered the question, I have a big green egg and love it , but If i was buying again I would look at the Joe.
I have an after market rotisserie as BGE don't have one. and it fits fine. I have not compared the ceramics but I guess they are similar.
some of the bits ie charcoal basket which come with the joe you can get after market for the BGE but its adding to the already substantial costs.
I would definitely look at a Joe at that price level.
the aldi egg is excellent value and people are making extras for them. Its not the best but very very good value.
Yup - not going to buy a BGE, but want the same size as the Large / Classic Joe - which rules out the Aldi egg and a couple of others.I have an after market rotisserie as BGE don't have one. and it fits fine. I have not compared the ceramics but I guess they are similar.
some of the bits ie charcoal basket which come with the joe you can get after market for the BGE but its adding to the already substantial costs.
I would definitely look at a Joe at that price level.
the aldi egg is excellent value and people are making extras for them. Its not the best but very very good value.
What I'm trying to get my head around is whether I pay another £500 for a Classic II or £1000 for a Classic III. Prices are roughly:
Classic I - £900
Classic II - £1400
Classic III - £1900
My thinking is that I want to be able to sear and grill, slow cook and rotisserie cook. So I figure I need:
A heat deflector (Plate Setter in BGE speak)
A cast iron cooking grill
A joetisserie
As far as I know, every Kamado oven comes with a heat deflector. The cast iron cooking grill and the joetisserie are simple aftermarket purchases.
I think it is possible to get an equivalent to the Classic I for either £600 or £700. I think then it comes down to quality of the hinges / handles etc - and maybe the firebox / ash system.
There's also a bit of man maths involved. Original purchase price is the one that matters. Money spend on upgrading parts or buying extras doesn't count.
Most of the places that carry a wide range are closed until 12th April. I guess I'm going to need to be patient.
Does anyone speak Russian/Georgian? I screengrabbed this from Instagram as it looked a really interesting piece of kit on some chaps cooking channell!
I have searched for krivovco but turned nothing up!
Sort of half kamado, with removable inserts that the guy was baking / smoking all sorts on!
Any guesses anyone? First time I had seen it but it was accessory heavy!
I have a Costco Louisiana grills but could see myself adding one of these if it could be identified.
I have searched for krivovco but turned nothing up!
Sort of half kamado, with removable inserts that the guy was baking / smoking all sorts on!
Any guesses anyone? First time I had seen it but it was accessory heavy!
I have a Costco Louisiana grills but could see myself adding one of these if it could be identified.
CB07 said:
Does anyone speak Russian/Georgian? I screengrabbed this from Instagram as it looked a really interesting piece of kit on some chaps cooking channell!
I have searched for krivovco but turned nothing up!
Sort of half kamado, with removable inserts that the guy was baking / smoking all sorts on!
Any guesses anyone? First time I had seen it but it was accessory heavy!
I have a Costco Louisiana grills but could see myself adding one of these if it could be identified.
That looks to be his Instagram name. I have searched for krivovco but turned nothing up!
Sort of half kamado, with removable inserts that the guy was baking / smoking all sorts on!
Any guesses anyone? First time I had seen it but it was accessory heavy!
I have a Costco Louisiana grills but could see myself adding one of these if it could be identified.
Also a google image search seems to bring up all sorts of ornate bbq’s similar to the one in your pic.
Edited by Matt Cup on Saturday 27th March 18:35
Good spot! Not knowing how to google image search that’s the first lesson, I have just sone that and found something called amfora tandoors!
Look like a sort of budget knock off kamado but with loads of different add ons like kebab skewers and stuff
Interesting bit of kit!
https://www.amfora-tandoors.de/en
Ali express calling!
Look like a sort of budget knock off kamado but with loads of different add ons like kebab skewers and stuff
Interesting bit of kit!
https://www.amfora-tandoors.de/en
Ali express calling!
CB07 said:
Good spot! Not knowing how to google image search that’s the first lesson, I have just sone that and found something called amfora tandoors!
Look like a sort of budget knock off kamado but with loads of different add ons like kebab skewers and stuff
Interesting bit of kit!
https://www.amfora-tandoors.de/en
Ali express calling!
I like the look of that. Fancied an actual tandoor to go with the kamado Look like a sort of budget knock off kamado but with loads of different add ons like kebab skewers and stuff
Interesting bit of kit!
https://www.amfora-tandoors.de/en
Ali express calling!
I have the kettle from these guys
https://snsgrills.com/collections/slow-n-sear
Its like a Weber plus a few thoughtful touches. I am thinking of treating myself to the Kamado later in the summer. Its 22 inches so a decent step up from most normal kamados
UK importer here
https://www.tbbq.co.uk/shop/slow-n-sear-deluxe-kam...
Satisfied customer as i bought my SNS Kettle from them
https://snsgrills.com/collections/slow-n-sear
Its like a Weber plus a few thoughtful touches. I am thinking of treating myself to the Kamado later in the summer. Its 22 inches so a decent step up from most normal kamados
UK importer here
https://www.tbbq.co.uk/shop/slow-n-sear-deluxe-kam...
Satisfied customer as i bought my SNS Kettle from them
I have a Monolith LeChef BBQ Guru edition (bit of a mouthful). The split cooking zones get used the most in our household. Pretty much all of the recipes I use that aren‘t low and slow want a combination of indirect and direct cooking. In particular it makes the reverse sear for steaks (pretty much unanimous in the steak thread as the best method) easy and cooks better steaks than I‘ve had in most restaurants.
The BBQ Guru bit means it has a built in fan that you can then add a digital controller to and it will control the temperature for you, which means you can leave low and slow cooks alone without too much worry.
One of the unique features it has is a small door in the middle, so that you can add pellets or chips to the fire without taking the it apart mid cook.
Getting it up to the correct temperature takes 30-45 minutes, whether that is 110C, 170C or hot as hell. Not sure what you are doing for it to take so long.
You can normally buy them with pretty much all the accessories you could ever need. I was using a pizza stone at the weekend to use it like a tandoor for naan bread. Cedar planks are great for doing smoke cooking fish
The only toy I don‘t really have is the rotisserie. They seem very expensive when there are plenty of other ways to cook a chicken, although I could be tempted for making home made kebabs.
If you have power where you are going to be cooking, regardless of what type you go for, I would recommend getting a Looftlighter or similar to start the fire and can also be used to blast the coals if you want to quickly stoke the temperature.
The BBQ Guru bit means it has a built in fan that you can then add a digital controller to and it will control the temperature for you, which means you can leave low and slow cooks alone without too much worry.
One of the unique features it has is a small door in the middle, so that you can add pellets or chips to the fire without taking the it apart mid cook.
Getting it up to the correct temperature takes 30-45 minutes, whether that is 110C, 170C or hot as hell. Not sure what you are doing for it to take so long.
You can normally buy them with pretty much all the accessories you could ever need. I was using a pizza stone at the weekend to use it like a tandoor for naan bread. Cedar planks are great for doing smoke cooking fish
The only toy I don‘t really have is the rotisserie. They seem very expensive when there are plenty of other ways to cook a chicken, although I could be tempted for making home made kebabs.
If you have power where you are going to be cooking, regardless of what type you go for, I would recommend getting a Looftlighter or similar to start the fire and can also be used to blast the coals if you want to quickly stoke the temperature.
Yes, getting up to temp doesn't take long. Takes a bit longer to saturate the ceramic to support long-term temp stability, but I can get whatever I'm cooking on in about half an hour.
Split grill is more than a gimmick - the flexibility is useful, and having been round a friend's with a Green Egg, it's something that I would definitely miss, as I would the coal basket. The hydraulic lid on the KJ is useful too. Outside of liking the colour, I've no idea why anyone would buy a BGE if they knew a KJ was available.
Split grill is more than a gimmick - the flexibility is useful, and having been round a friend's with a Green Egg, it's something that I would definitely miss, as I would the coal basket. The hydraulic lid on the KJ is useful too. Outside of liking the colour, I've no idea why anyone would buy a BGE if they knew a KJ was available.
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