Thanks so much for the Super Thanks! Uno (the real barbecue lab) loves living in a barbecue household. I'll have to see if I can get him to slow down long enough to be on camera on the next one.
Been a Primo XL owner for more years than I can remember. The shape sets it apart. Get an aftermarket charcoal basket and metal ash catcher for the bottom and you're good to go. The Blaze looks like a nice unit as well. Like the build of it.
Yes, you can achieve amazing smoke rings with these cookers, lower temps and wood chucks are needed. I guess my subjective preference would be for BGEs since I have 3 of them. I have the XL, Med. and Mini Max. With this trio I can prepare large quantities of excellent foods. I have been using BGE for about 15 years and can say that the customer support from BGE is exceptional, I also love all the accessories that are available for the BGEs. What I recommend to new Kamado grill users is to be patient and learn as much as you can about your cooker, they are all excellent units that have their own unique qualities. With a Kamado grill it is a voyage of learning not a destination event. These are all amazing cookers so which ever ones you choose will be amazing for you and your family!!!
I love my Primo Oval XL that I've had for 10 years. I've had a LOT of experience with it. 1. For steaks, invert the racks unless you have too much charcoal. Make sure the temp on the dome thermometer is 550. Away you go; on, flip, flip, flip, off. Cook with the lid closed! Make sure the top vent is wide open and make sure you hear sizzle. (for Maillard reaction) Use the bottom vent exclusively to control the heat. 2. For chicken and pork chops, invert the racks and put on the extension racks. No deflector plates! Just keep the food out of the flames. Cook with lid closed. 350-375 for chicken. 400-425 for pork. Don't worry about overcooking chicken. Make sure it gets done. That kamado is so good at keeping moisture in the food. 3. I no longer divide the firebox. It is a hassle. For smoking ribs, install the deflector plates, use regular racks and extension racks. Get the food as far away from the direct heat as possible. Cherry wood chunks work very well for pork ribs. I use wood chunks all the time; hickory and mesquite especially. The XL size works great and it's just the wife and me most of the time. Kamados are so thrifty with charcoal that you need not worry about it. Just make sure to close both vents when you're done so that you can save the rest of the charcoal. It's a kamado. If you're not keeping the lid closed, you're doing it wrong. Keeping that lid closed puts in the flavor and keeps in the moisture.
I've been using a Kamado ceramic grill for well over 10 years, and yes.... you can definitely get a smoke ring with a Kamado grill. I recently purchased the Kamado Joe Classic III and really wish you could have included that grill in the mix. After only a few cooks on the Kamado Joe, I believe it is a much better grill than the BGE or other similar grills. I love your channel and your reviews!
I purchased my Primo grill in 2012 and it’s still going strong . When purchasing a grill, keep in mind no one complains about having too much room. What I love most about my Primo is using the divider plate where you could make your firebox a small as you won’t are as large as you need.
Primo Oval XL for sure! Invest in a fire box separator to solve your only problem with it. Allows you to lite charcoal only on one side of firebox and with a single heat deflector plate, the same set up can cook low & slow, or hot & fast, depending on which side you cook on. So easy!
David, well done on an excellent comparison video. We own an Everdure 4K and your comments on fire management are spot on. It's taken us some tyime to get the optimum amount of charcoal for a slow cook. However are now getting outstanding results from 4 -5 small sticks of charcoal on a low and slow cook. Also agree with your comments on the display, very hard to read in bright sunshine but I understand the unit has now been completely revamped.
Excellent information, well done. Thank you for putting this together, it looks likeca lot of work...and fun. Can you please recommend a rotisserie for the grilla Kong? Thanks Allan
I have the Akorn kamado and really like it. It was nice to get me used to kamado style cooking, but after a few years, was thinking of upgrading. Have been looking at the KJ and the Primo. Appreciate the comparison, gave a few more options to look at.
I’ve been a HUGE Grilla Grills fan for a few years now, and hence a big “Kong” fan. I personally like the 24” size, whether I’m cooking for 2, but especially for when I’m entertaining a crowd of 22! And now with the All Terrain Cart, it’s a no brainer for me!
I had a Large Green Egg for over 15 years and am still very happy. I might look at Primo because it is oval and most meat is longer than wide, but I have not checked out build quality and don't know if I would buy it. I did buy the kickash charcoal basket and ash pan which makes ash cleanup a snap Never had a problem in having a smoke ring, not sure why you didn't have a smoke ring on any of the grills.
I am with you. My first Kamado was the Vision Grills Pro S. I have had it for 10 Years. It is finally starting to fail (Ash drawer is rusted shut. Yes, I cover it. It is covered right now.). And long behold, in this video there are three of the grills that I was considering. The New Age, The Everdure 4k, and the Blaze. I am an IT guy, so I was leaning towards the Everdure. The problem is, until this video, there are so little videos or reviews for any Kamado other than an Kamado Joe or Green Egg. Anyway, The limited reviews that I've seen on Reddit and such point to bill quality problems regarding the Everdure. Also, people were complaining about the temperature control. This video explained the problem with the temp control. The damn thing is so efficient with charcoal you just don't lean a lot to run it so people are putting too much charcoal in it and it's blowing past temp. I chose the Blaze because it is gorgeous and will last forever here in the Tropical weather of Florida. No more mold burnoffs, like ceramic. But I wanted to see if it can hold temp. This video answered that question, I am can't wait to get my Blaze.
I had a Classic Big Joe I for a couple of years, but I'm looking forward to working with the Classic iii. I haven't had the opportunity to work with a Weber Summit kamado yet, so I'm intrigued to learn how it stands up to the ceramic models. Haven't had a S&S on site yet either, so even though we covered 7 kamados in this video, there's still plenty to work with, lol!
I'd love to cover the Komodo Kamado grill at some point. I almost bought a used one here on Marketplace here locally, since they seem like such a beast of a kamado. Maybe some day.
I have a KK 42” it’s worth every penny. I’ve had mine around 4 years. Nothing is even close to it. Fantastic video anyways. This is great information for 99.9% of the market
@@tigersaint124 Me, lol, I have an Ultimate 23 and a Big Bad 32, been doing Kamado style grilling over 25 years and both easily produce the best food I've "ever" cranked out...😁
I've had my Kamado Joe Classic III with the Slo-Roller for 1 1/2 years, and get a beautiful smoke ring and intense smoke flavor. The Slo-Roller is an accessory for ~$300.00, but if you like to smoke, it's worth it. Searing is a snap using the Cast Iron Grill or Griddle with excellent sear marks and caramelization. I love doing flat iron and inside skirt steaks on it. I did 25# of pastrami from corned beef in a 6 hour low & slow smoke. Kamados are very versatile, but there is a learning curve for each of the cooking styles.
My egg is 13 years old and still is in great condition and looks about the same as the day I got it. I live in Florida and use my egg about 2 to 3 times a week all year long. My egg is in my lanai and/or in the bird cage which now does have a canopy on it so the egg does not endure the rigors of outdoor weather. I have many accessories for my egg and belong to a grillers club here too. Everyth;ing I cook on egg is great from burgers to turkeys, chicken, pork loins, and tomorrow I will do ribs.
I gave away my kamado. Switched to a Weber 26 with a hunsaker diverter and a spider venom. Temp control and finished product is the best I’ve ever had. Plus the 26” grill is nice when I want to remove the fancy stuff and just do some direct grilling for a large group.
Of those vs the KJ, the Blaze. But the KK 32 / 42 is hands down the best Kamado, and arguably the best pit period as far as being a jack of all trades pit goes. I think the SnS Kamado is an excellent option too, as it fits every Weber kettle accessory and is cheaper than a lot of the other ones. The Slow N Sear is a fantastic way to cook on a kamado.
I used to be an egghead, but made the switch to the kamado joe c3. Honestly if you look at all the faults with the other kamados they have about addressed them all. I personally have the c3 and the konnected joe. You should also try out the connected digital control with great kamado flavor. I think it's becoming my favorite grill.
VERY well done. I'm in the process of DIYing our first outdoor Kitchen and got a propane grill this weekend with plans to add a Kamado and a griddle. Only problem is I don't known ANYTHING about Kamados... Well should I say, I didn't know anything. I do now. Thanks a bunch for this video. Subscribing now.
Another great video. Why this man does not have 250K subs is beyond me. I guess honesty, integrity, experience, conciseness is not enough…FOR NOW. Just a matter of time. As to the grills: I have had BIG GREEN EGGS, and PRIMOS and now have a Webber Summit. Of the ceramic, the PRIMO was the best because of the oval shape, the number of accessories and the overall build quality. If my landscaper had not knocked it over, I would still have it. But the Summit is terrific, and BTW it was THIS channel that convinced me to get it and how to set it up and fix some small adjustments. That is why this is the best channel.
Great video! Would love to see the Kamado Joe vs the Kong. I have been thinking about both of these and your in depth quality videos could help shape a better informed decision.
While the Weber Summit Kamado is not a ceramic kamado, it does a great job of matching their performance while weighing a whole lot less. I hope it gets reviewed along with the KJ C3.
I’d like to know if those thick racks fit the other round grills. In other words if you had the green egg, would those thick racks fit it to get the best of both worlds.
It's very important to clean out the ash -- every cook is best. This is to allow proper airflow, especially for low and slow. The grills that have the pathetic dust tool method vs. an ash basket are important differentiators. The easier it is to clean, the more likely it is that you'll do it.
Very informative video! I have a BGE large and I can get great smoke rings with. Smoked a small brisket yesterday. I got the 5 piece expander that gives many options. I would love to see the Kamado Joe against whichever you think is best. Even thought I am a BGE guy I think the KJ will be one you will want in your kitchen. Thanks for the video!
I am not sure if I missed this. I love the idea, durability, and quality of the Blaze, but is aluminum a good material for a grill cooking low and slow. Can you put equal amounts of coal in these Kamados, set them to 275, and compare how long the coals last in each.
I have a Pit Boss Kamado Grill from Costco, but I didn’t see it featured here. Do you not recommend them? Wondering if there are downsides to my grill that I need to be aware of. Thanks!
I covered the Pit Boss Kamado in this video roundup last year, so I didn’t include it in this year’s video. You can catch it here: th-cam.com/video/MkQsRWQjdcQ/w-d-xo.htmlsi=neEQtQ0YyQ6bjsyy
Great video comparing these kamados, I sold my large BGE a few years ago and went with the Big Joe II. I would be interested in seeing how the Slo roller on the KJ 3 compares to any of the others or is it a gimmick.
I'm really curious about the Blaze. I had a BGE for a little over five years and had to replace the fire bowl twice due to it busting apart. Those things cost me like $600 a pop to replace. After having a pellet smoker for the last four years, I'd really like to get back to a kamado-style. After watching your videos, I've narrowed it down to the Blaze, Kamado Joe Classic III, or the Grilla Grills Kong. Did you experience any differences between the Blaze & the ceramic grills in terms of their ability to hold & distribute heat? Does the Blaze get hot to the touch on the outside when cooking? That was always one of the things I like about my BGE when my kids were young. If they touched the side while I was cooking, I didn't have to worry about them getting burned.
It's incredibly difficult to measure the temperature on the side of the Blaze since it's reflective aluminum. Laser thermometers give false readings, and I'm not sure how to get an accurate measurement on that one. I didn't have any issue with the Blaze holding heat. If anything it held heat as well or better than the ceramics.
I have the Primo which i owned for about 10 years now. It grills and smokes but I find the smoker part has a few problems. Kamado grills retain their heat very well. They also keep the moisture in leaving a more juicy product. The problem they have is getting the temperature down. Once they above a certain temp, getting it down is a problem. Mine likes to cook at about 300 which is great for chicken, but if you want that smoking temp 200 to 250 it just doesnt want to do that. Too small a temp and it will stall on you and once you get to 300 you cant get it down to 250. This is why I have a pellet grill for low smokes and a gravity fed smoker for a more smoky taste.
My experience with the chuck roast test was that if I only lit a small corner of the charcoal and let the grill decide how much additional charcoal to light, I could keep it at 250. I had to choke down the air intake when I got to 200 degrees, and then a bit more at 225, but that's how I was able to keep it around 250. I'll have to play with it some more and see if I get different results, but that is what happened on my watch this time around.
Spider grills just came out with the huntsman kettle kamado and it has easy access door on the front to be able to add charcoal and wood during cooks. I don’t know why this other companies have not thought of it. I have a weber summit kamado and it’s a beast. Only wish weber had a rotisserie kit for it, I’m actually using Kamado Joes jotisserie, not the perfect fit bit it fits. Anyway good reviews👍
Thanks for doing this. I have struggled to find ANY reviews on several of the models you featured here. I have 2 critiques from my own selfish POV. 1. You executed on the purpose of your video well. But, I wanted more individual attention to each one of these Kamados, mostly because they are lacking. If it ain't the Green Egg or Kamado Joe, there isn't a lot of review content or content in general. I have attempted to research the New Age, the 4K, and Blaze Kamado and outside of the manufacturer video, there isn't a lot out there. Had I seen this, I may have investigated the 4K more deeply, as it is my style, but I decided on the Blaze. 2. As to the Blaze, the critique was on the stand, which Blaze has 2 addition Blaze Kamado "spider" karts that would put it at the same height as the others. As of the time of this comment, I haven't received my Blaze yet, but your video has reinforced my choice. Thanks to you and your lovely wife for the information.
Didn't have Weber Kamado. Why? I live in Central Coast California, don't particularly need a Kamado. My Weber Smoker does a fine job & much more cost effective. When I need or want to my Weber Kettle does a fine job. I'm not a huge Weber fan but works fine for what they do.
I'm not sure I've seen it but did you light the 4K with a blowtorch aswell? As I live in Europe, I can't get hold of all of these pits. Could you do a head to head of a BGE, Primo, 4K and a Monolith Le Chef and show us how easy it is to switch temps and hold it there for hours without adjustments. I've been to multiple BBQ joints and they all recommend BGE because of the quality of the ceramic as it retains heat better than other ceramic brands but it also cools down very easily for cooks (like desserts) that don't need steak inferno mode. Love to see a follow up or deeper dive on this video. Could you give us a defenetive guide as to what cooker to buy if ergonomics is not an issue? I just want rigid quality, best cook, low fuel consumption, best heat retention and easy to go down in temp after steak inferno mode.
KJ vs Primo are the most distinctly different, and I spent a long time cross shopping before I gave up and bought a kettle. The real question is whether y’all have looked at Hasty Bake or M Grills. I would absolutely love a head to head between the HB 131 and M Grills M1.
The Blaze and the Primo or the Kong should be the keepers. But definitely the Blaze. Primo if you want to test a bigger one, or the kong if you want to focus on value.
I have got smoke rings before. To get a smoke ring it is important to cook between 200-225F. When you you need to put 3-4 4in wood chunks in i 18in kamado style grills and for 24 in kamado grills 6-7 4in wood chunks. Needless to say that will not work for the Everdure 4k. I am talking from 16 years of Kamado experience. I wood add wood to your families taste. The 4 most important accessories to me is heat deflectors, kick ash basket, kick ash can, and pizza stone. Some other accessories I like is is the grid extenders and rotisseries.
Saphire Komodo vs the kamado Joe would be awesome. How easy or hard is it to set the temperature? Is the I konnect like offered by kamado joe a great feature or great marketing? Love the video
If you want a good smoke ring, you have to dirty smoke it pretty cold for the first 30 min to an hour. Just put a wood chunk under the coals and wait til the smoke starts smelling good and sweet. Cold dirty smoking for the first part of the cook wont impart an acrid smoke flavor.
I have smoked and grilled with kamado for 10+ years now. Yes, a smoke ring can be achieved. Not near as good as my KBQ (a unique stick burner which is my favorite).
Wow, I've never seen a person review a New Age. I got one, the fire box cracked within the first month of owning. Turns out the kamado joe classic, multiple peice fire box barely fits if you elevate it a litte. It has run great, slow roller fits with brisket on top.
The charcoal usage of the primo was badly commented. You can use a 50/50 setup with the oval primo kamado so you will have the same economy on charcoal as with a BGE I guess. Test that please.
We followed up with an individual video on the Kamado Joe last week running the same tests since it arrived after this was published. Here's the link if you want to check it out: th-cam.com/video/gvMoQ_lSVyA/w-d-xo.htmlsi=oGSuXuXXdmF2u_U5
I absolutely love your dog in the background of these videos on top of the information these videos yield. Great work as always
Thanks so much for the Super Thanks! Uno (the real barbecue lab) loves living in a barbecue household. I'll have to see if I can get him to slow down long enough to be on camera on the next one.
@@TheBarbecueLab , don't do anything out of the usual. Y'all do great Bbq work with the wonderful Lab in the background
Primo for the win! I’ve had my Primo XL Oval for 15 years & its still going strong!
Been a Primo XL owner for more years than I can remember. The shape sets it apart. Get an aftermarket charcoal basket and metal ash catcher for the bottom and you're good to go. The Blaze looks like a nice unit as well. Like the build of it.
What aftermarket charcoal basket and metal ash catcher do you use?
Yes, you can achieve amazing smoke rings with these cookers, lower temps and wood chucks are needed. I guess my subjective preference would be for BGEs since I have 3 of them. I have the XL, Med. and Mini Max. With this trio I can prepare large quantities of excellent foods. I have been using BGE for about 15 years and can say that the customer support from BGE is exceptional, I also love all the accessories that are available for the BGEs. What I recommend to new Kamado grill users is to be patient and learn as much as you can about your cooker, they are all excellent units that have their own unique qualities. With a Kamado grill it is a voyage of learning not a destination event. These are all amazing cookers so which ever ones you choose will be amazing for you and your family!!!
Absolutely GREAT VIDEO! One add that should have been considered or talked about is the warranty for each Kamado!
I love my Primo Oval XL that I've had for 10 years. I've had a LOT of experience with it. 1. For steaks, invert the racks unless you have too much charcoal. Make sure the temp on the dome thermometer is 550. Away you go; on, flip, flip, flip, off. Cook with the lid closed! Make sure the top vent is wide open and make sure you hear sizzle. (for Maillard reaction) Use the bottom vent exclusively to control the heat. 2. For chicken and pork chops, invert the racks and put on the extension racks. No deflector plates! Just keep the food out of the flames. Cook with lid closed. 350-375 for chicken. 400-425 for pork. Don't worry about overcooking chicken. Make sure it gets done. That kamado is so good at keeping moisture in the food. 3. I no longer divide the firebox. It is a hassle. For smoking ribs, install the deflector plates, use regular racks and extension racks. Get the food as far away from the direct heat as possible. Cherry wood chunks work very well for pork ribs. I use wood chunks all the time; hickory and mesquite especially. The XL size works great and it's just the wife and me most of the time. Kamados are so thrifty with charcoal that you need not worry about it. Just make sure to close both vents when you're done so that you can save the rest of the charcoal. It's a kamado. If you're not keeping the lid closed, you're doing it wrong. Keeping that lid closed puts in the flavor and keeps in the moisture.
I've been using a Kamado ceramic grill for well over 10 years, and yes.... you can definitely get a smoke ring with a Kamado grill. I recently purchased the Kamado Joe Classic III and really wish you could have included that grill in the mix. After only a few cooks on the Kamado Joe, I believe it is a much better grill than the BGE or other similar grills. I love your channel and your reviews!
Nice to see the Blaze, it doesn’t get enough love. Expensive yes but most times in life you get what you pay for
The Blaze grill did interest me most after this video
I purchased my Primo grill in 2012 and it’s still going strong . When purchasing a grill, keep in mind no one complains about having too much room. What I love most about my Primo is using the divider plate where you could make your firebox a small as you won’t are as large as you need.
Primo Oval XL for sure! Invest in a fire box separator to solve your only problem with it. Allows you to lite charcoal only on one side of firebox and with a single heat deflector plate, the same set up can cook low & slow, or hot & fast, depending on which side you cook on. So easy!
David, well done on an excellent comparison video. We own an Everdure 4K and your comments on fire management are spot on. It's taken us some tyime to get the optimum amount of charcoal for a slow cook. However are now getting outstanding results from 4 -5 small sticks of charcoal on a low and slow cook. Also agree with your comments on the display, very hard to read in bright sunshine but I understand the unit has now been completely revamped.
Excellent information, well done. Thank you for putting this together, it looks likeca lot of work...and fun. Can you please recommend a rotisserie for the grilla Kong?
Thanks
Allan
I have the Akorn kamado and really like it. It was nice to get me used to kamado style cooking, but after a few years, was thinking of upgrading. Have been looking at the KJ and the Primo. Appreciate the comparison, gave a few more options to look at.
Akorn is a great value. I have a large BGE, Akorn Jr and Akorn Auto Kamado. It is not that easy to decide which one is best
I’ve been a HUGE Grilla Grills fan for a few years now, and hence a big “Kong” fan. I personally like the 24” size, whether I’m cooking for 2, but especially for when I’m entertaining a crowd of 22! And now with the All Terrain Cart, it’s a no brainer for me!
Just pulled the trigger on one. Do you have a rotisserie recommendation that’s compatible, since Grilla doesn’t offer one. Thank you
Primo and the Big Green Egg are my two Best go to brands. Absolutely love them. I would like to see the Weber Summit Kamado in action
I had a Large Green Egg for over 15 years and am still very happy. I might look at Primo because it is oval and most meat is longer than wide, but I have not checked out build quality and don't know if I would buy it. I did buy the kickash charcoal basket and ash pan which makes ash cleanup a snap Never had a problem in having a smoke ring, not sure why you didn't have a smoke ring on any of the grills.
I think you should keep the Blaze and the Everdure.
And to your question of whether it's possible to have a smoke ring in a Kamado grill: absolutely
I am with you. My first Kamado was the Vision Grills Pro S. I have had it for 10 Years. It is finally starting to fail (Ash drawer is rusted shut. Yes, I cover it. It is covered right now.). And long behold, in this video there are three of the grills that I was considering. The New Age, The Everdure 4k, and the Blaze. I am an IT guy, so I was leaning towards the Everdure. The problem is, until this video, there are so little videos or reviews for any Kamado other than an Kamado Joe or Green Egg. Anyway, The limited reviews that I've seen on Reddit and such point to bill quality problems regarding the Everdure. Also, people were complaining about the temperature control. This video explained the problem with the temp control. The damn thing is so efficient with charcoal you just don't lean a lot to run it so people are putting too much charcoal in it and it's blowing past temp. I chose the Blaze because it is gorgeous and will last forever here in the Tropical weather of Florida. No more mold burnoffs, like ceramic. But I wanted to see if it can hold temp. This video answered that question, I am can't wait to get my Blaze.
Awesome Video. Must have taken a reaaal long time. Thanks a lot!
I would defenitly want to see big green egg vs komodo jo vs komodo kamado
I own 3 kamado grills Kamado Joe classic. Weber summit kamado and the S&S kamado. Love the classic kamado Joe
I had a Classic Big Joe I for a couple of years, but I'm looking forward to working with the Classic iii. I haven't had the opportunity to work with a Weber Summit kamado yet, so I'm intrigued to learn how it stands up to the ceramic models. Haven't had a S&S on site yet either, so even though we covered 7 kamados in this video, there's still plenty to work with, lol!
Great video but I wish you would have included the KomodoKamado grill!!
I'd love to cover the Komodo Kamado grill at some point. I almost bought a used one here on Marketplace here locally, since they seem like such a beast of a kamado. Maybe some day.
Who can afford that thing?
I have a KK 42” it’s worth every penny. I’ve had mine around 4 years. Nothing is even close to it.
Fantastic video anyways. This is great information for 99.9% of the market
Do they even have review units? If the Blaze is a McLaren, the Komodo is like a Bugatti.
@@tigersaint124 Me, lol, I have an Ultimate 23 and a Big Bad 32, been doing Kamado style grilling over 25 years and both easily produce the best food I've "ever" cranked out...😁
Fantastic content!! I've been looking for a few years, and your research will help me decide. Thank you!
I've had my Kamado Joe Classic III with the Slo-Roller for 1 1/2 years, and get a beautiful smoke ring and intense smoke flavor. The Slo-Roller is an accessory for ~$300.00, but if you like to smoke, it's worth it. Searing is a snap using the Cast Iron Grill or Griddle with excellent sear marks and caramelization. I love doing flat iron and inside skirt steaks on it. I did 25# of pastrami from corned beef in a 6 hour low & slow smoke. Kamados are very versatile, but there is a learning curve for each of the cooking styles.
Glad you could review a primo!! Look forward to future reviews of it!!
Which 2? Primo XL and the Blaze
Great comparison video, David! Excellent work!
My egg is 13 years old and still is in great condition and looks about the same as the day I got it. I live in Florida and use my egg about 2 to 3 times a week all year long. My egg is in my lanai and/or in the bird cage which now does have a canopy on it so the egg does not endure the rigors of outdoor weather. I have many accessories for my egg and belong to a grillers club here too. Everyth;ing I cook on egg is great from burgers to turkeys, chicken, pork loins, and tomorrow I will do ribs.
I gave away my kamado. Switched to a Weber 26 with a hunsaker diverter and a spider venom. Temp control and finished product is the best I’ve ever had. Plus the 26” grill is nice when I want to remove the fancy stuff and just do some direct grilling for a large group.
That's quite the kettle setup!
I have a Weber 26" as well but never got the spider venom to work well for me. Ash catcher was very small too.
great video! keep 'em coming. love all the content. i'm a BGE owner and love it but i love seeing the other models out there.
Of those vs the KJ, the Blaze. But the KK 32 / 42 is hands down the best Kamado, and arguably the best pit period as far as being a jack of all trades pit goes.
I think the SnS Kamado is an excellent option too, as it fits every Weber kettle accessory and is cheaper than a lot of the other ones. The Slow N Sear is a fantastic way to cook on a kamado.
I used to be an egghead, but made the switch to the kamado joe c3. Honestly if you look at all the faults with the other kamados they have about addressed them all. I personally have the c3 and the konnected joe. You should also try out the connected digital control with great kamado flavor. I think it's becoming my favorite grill.
VERY well done. I'm in the process of DIYing our first outdoor Kitchen and got a propane grill this weekend with plans to add a Kamado and a griddle. Only problem is I don't known ANYTHING about Kamados... Well should I say, I didn't know anything. I do now. Thanks a bunch for this video. Subscribing now.
I'm really glad the video was helpful! Thanks for watching, and I know you'll love your new outdoor kitchen. We love ours!
Another great video. Why this man does not have 250K subs is beyond me. I guess honesty, integrity, experience, conciseness is not enough…FOR NOW. Just a matter of time. As to the grills: I have had BIG GREEN EGGS, and PRIMOS and now have a Webber Summit. Of the ceramic, the PRIMO was the best because of the oval shape, the number of accessories and the overall build quality. If my landscaper had not knocked it over, I would still have it. But the Summit is terrific, and BTW it was THIS channel that convinced me to get it and how to set it up and fix some small adjustments. That is why this is the best channel.
why wasn't the Summit in the comparison?
Great video! Would love to see the Kamado Joe vs the Kong. I have been thinking about both of these and your in depth quality videos could help shape a better informed decision.
David love the channel. Thanks for the very informative videos 👍🏽
@1:12 David, you missed a perfect dad pun opportunity! “And the Primo XL Kamado to OVALout our testing!” 😂
Oh man, how did we miss that opportunity!?
KJ 3 against the Primo!! Love all the content. 🍻
That’s what I was thinking!
While the Weber Summit Kamado is not a ceramic kamado, it does a great job of matching their performance while weighing a whole lot less. I hope it gets reviewed along with the KJ C3.
I’d like to know if those thick racks fit the other round grills. In other words if you had the green egg, would those thick racks fit it to get the best of both worlds.
It was great to have our Kamado Grill included in this showdown.
It's very important to clean out the ash -- every cook is best. This is to allow proper airflow, especially for low and slow. The grills that have the pathetic dust tool method vs. an ash basket are important differentiators. The easier it is to clean, the more likely it is that you'll do it.
Good point!
What do you know about the char-griller acorn kamado ceramic grill I’m wondering how it would stack up
It's a great starter
You will learn alot
I’ve used my Kamado Joe for a number of slow cooking, and I have achieved great smoke rings in brisket and pork shoulder.
Very informative video! I have a BGE large and I can get great smoke rings with. Smoked a small brisket yesterday. I got the 5 piece expander that gives many options. I would love to see the Kamado Joe against whichever you think is best. Even thought I am a BGE guy I think the KJ will be one you will want in your kitchen. Thanks for the video!
Love to see more of the blaze, love the grill. A match up against KJ and Weber kamado E6 would be Nice to see ❤
Another great review. Thank you sir
Blaze and Primo
Any thoughts on the European kamados? Like The Bastard or Monolith?
I am not sure if I missed this.
I love the idea, durability, and quality of the Blaze, but is aluminum a good material for a grill cooking low and slow. Can you put equal amounts of coal in these Kamados, set them to 275,
and compare how long the coals last in each.
I have a Pit Boss Kamado Grill from Costco, but I didn’t see it featured here. Do you not recommend them? Wondering if there are downsides to my grill that I need to be aware of. Thanks!
I covered the Pit Boss Kamado in this video roundup last year, so I didn’t include it in this year’s video. You can catch it here: th-cam.com/video/MkQsRWQjdcQ/w-d-xo.htmlsi=neEQtQ0YyQ6bjsyy
Great video comparing these kamados, I sold my large BGE a few years ago and went with the Big Joe II. I would be interested in seeing how the Slo roller on the KJ 3 compares to any of the others or is it a gimmick.
Yes, please include the Kamado Joe that was not available for this review.
Do you have a stand alone review of the blaze?
I'm really curious about the Blaze. I had a BGE for a little over five years and had to replace the fire bowl twice due to it busting apart. Those things cost me like $600 a pop to replace. After having a pellet smoker for the last four years, I'd really like to get back to a kamado-style. After watching your videos, I've narrowed it down to the Blaze, Kamado Joe Classic III, or the Grilla Grills Kong. Did you experience any differences between the Blaze & the ceramic grills in terms of their ability to hold & distribute heat? Does the Blaze get hot to the touch on the outside when cooking? That was always one of the things I like about my BGE when my kids were young. If they touched the side while I was cooking, I didn't have to worry about them getting burned.
It's incredibly difficult to measure the temperature on the side of the Blaze since it's reflective aluminum. Laser thermometers give false readings, and I'm not sure how to get an accurate measurement on that one. I didn't have any issue with the Blaze holding heat. If anything it held heat as well or better than the ceramics.
Have you considered to do a comparison that’s included the Broil King keg 5000 or do you not consider that a kamado grill / smoker ?
hmmm, saffire, blaze, big joe smokers to test out. I already have a couple of Primo's in my kitchen.
I would put two of the Saffire grills. I love the stainless and also the color. Two the same is a good balance... You can't have two different ones.
I have the Primo which i owned for about 10 years now. It grills and smokes but I find the smoker part has a few problems. Kamado grills retain their heat very well. They also keep the moisture in leaving a more juicy product. The problem they have is getting the temperature down. Once they above a certain temp, getting it down is a problem. Mine likes to cook at about 300 which is great for chicken, but if you want that smoking temp 200 to 250 it just doesnt want to do that. Too small a temp and it will stall on you and once you get to 300 you cant get it down to 250. This is why I have a pellet grill for low smokes and a gravity fed smoker for a more smoky taste.
My experience with the chuck roast test was that if I only lit a small corner of the charcoal and let the grill decide how much additional charcoal to light, I could keep it at 250. I had to choke down the air intake when I got to 200 degrees, and then a bit more at 225, but that's how I was able to keep it around 250. I'll have to play with it some more and see if I get different results, but that is what happened on my watch this time around.
Thanks for the informative video! I would love to see the Kamado Joe vs. the Kong.
Spider grills just came out with the huntsman kettle kamado and it has easy access door on the front to be able to add charcoal and wood during cooks. I don’t know why this other companies have not thought of it. I have a weber summit kamado and it’s a beast. Only wish weber had a rotisserie kit for it, I’m actually using Kamado Joes jotisserie, not the perfect fit bit it fits. Anyway good reviews👍
I should like to see a ceramic cooker vs metal showdown. Blaze aluminium, weber summit, and another you can get vs your top rated ceramic
Anyway we can add the Weber summit komado to the mix 😅?
Put 2 Primos in the outdoor kitchen!! The cooking area is the sell for me!!
Thanks for doing this. I have struggled to find ANY reviews on several of the models you featured here. I have 2 critiques from my own selfish POV. 1. You executed on the purpose of your video well. But, I wanted more individual attention to each one of these Kamados, mostly because they are lacking. If it ain't the Green Egg or Kamado Joe, there isn't a lot of review content or content in general. I have attempted to research the New Age, the 4K, and Blaze Kamado and outside of the manufacturer video, there isn't a lot out there. Had I seen this, I may have investigated the 4K more deeply, as it is my style, but I decided on the Blaze. 2. As to the Blaze, the critique was on the stand, which Blaze has 2 addition Blaze Kamado "spider" karts that would put it at the same height as the others. As of the time of this comment, I haven't received my Blaze yet, but your video has reinforced my choice. Thanks to you and your lovely wife for the information.
I would like you to use the primo and saffire
Didn't have Weber Kamado. Why? I live in Central Coast California, don't particularly need a Kamado. My Weber Smoker does a fine job & much more cost effective. When I need or want to my Weber Kettle does a fine job. I'm not a huge Weber fan but works fine for what they do.
I'm not sure I've seen it but did you light the 4K with a blowtorch aswell?
As I live in Europe, I can't get hold of all of these pits. Could you do a head to head of a BGE, Primo, 4K and a Monolith Le Chef and show us how easy it is to switch temps and hold it there for hours without adjustments.
I've been to multiple BBQ joints and they all recommend BGE because of the quality of the ceramic as it retains heat better than other ceramic brands but it also cools down very easily for cooks (like desserts) that don't need steak inferno mode.
Love to see a follow up or deeper dive on this video.
Could you give us a defenetive guide as to what cooker to buy if ergonomics is not an issue? I just want rigid quality, best cook, low fuel consumption, best heat retention and easy to go down in temp after steak inferno mode.
Not only missing the Komado Joe but you are also missing the best of the best, the
Komodo Kamado!!!!!
KJ vs Primo are the most distinctly different, and I spent a long time cross shopping before I gave up and bought a kettle.
The real question is whether y’all have looked at Hasty Bake or M Grills. I would absolutely love a head to head between the HB 131 and M Grills M1.
The Blaze and the Primo or the Kong should be the keepers. But definitely the Blaze. Primo if you want to test a bigger one, or the kong if you want to focus on value.
I would put the Primo and Kong in my outdooor kitchen. Enjoy
Super thanks
Would like more about the Everdure please
What about the Broil King Keg 5000?
I have got smoke rings before. To get a smoke ring it is important to cook between 200-225F. When you you need to put 3-4 4in wood chunks in i 18in kamado style grills and for 24 in kamado grills 6-7 4in wood chunks. Needless to say that will not work for the Everdure 4k. I am talking from 16 years of Kamado experience. I wood add wood to your families taste. The 4 most important accessories to me is heat deflectors, kick ash basket, kick ash can, and pizza stone. Some other accessories I like is is the grid extenders and rotisseries.
Saphire Komodo vs the kamado Joe would be awesome. How easy or hard is it to set the temperature? Is the I konnect like offered by kamado joe a great feature or great marketing? Love the video
Yes please give us a part 2
If you want a good smoke ring, you have to dirty smoke it pretty cold for the first 30 min to an hour. Just put a wood chunk under the coals and wait til the smoke starts smelling good and sweet. Cold dirty smoking for the first part of the cook wont impart an acrid smoke flavor.
The everdure looks like it would fit in well with a mid century modern theme.
I would like you to include the Kamado Komodo in your comparision
Kamado Joe is the king .. it’s the better big green egg with far better accessories
Blaze and Primo for your kitchen
KJ would win hands down! 😊
keep the primo for your island, the kong for all around the backyard
I've had a Grilldome for 16 years, no complaints. Disappointed it wasn't included.
I have smoked and grilled with kamado for 10+ years now. Yes, a smoke ring can be achieved. Not near as good as my KBQ (a unique stick burner which is my favorite).
KJ vs. BGE would be a good comparison!
Wow, I've never seen a person review a New Age. I got one, the fire box cracked within the first month of owning. Turns out the kamado joe classic, multiple peice fire box barely fits if you elevate it a litte.
It has run great, slow roller fits with brisket on top.
The kong is my pick I love mine
Kong & weber E6 😍
No Weber summit kamado?
I would like to see how Saffire Platinum kamato stacks up against the Joe.
What happened to the Weber Kamado ? That would be a great comparison and probably best bang for your buck.
I tried to get a Weber Summit in this head to head, but it didn't work out. Maybe next time.
The charcoal usage of the primo was badly commented. You can use a 50/50 setup with the oval primo kamado so you will have the same economy on charcoal as with a BGE I guess. Test that please.
Wiah you would have included the Kamado Joe and the Vision grills
We followed up with an individual video on the Kamado Joe last week running the same tests since it arrived after this was published. Here's the link if you want to check it out: th-cam.com/video/gvMoQ_lSVyA/w-d-xo.htmlsi=oGSuXuXXdmF2u_U5
If you got place for two, maybe pick one ceramic and one metal.
Somebody must be testing in florida again
Big Green Egg!
Never knew there were so many kamados
Right? And we couldn’t even cover all of them.
Primo and Blaze
I think you should keep the blaze and grilla
Saw the old country g2 back there 👀
Haha yep!