Ceramic Kamado Grills DETHRONED By Metal Kamado's?
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- Performance Testing Between Kamado Joe, Weber Summit, Primo Oval XL & The Goldens' Cast Iron Kamado to better understand what's actually going on inside your grill and how we can use this data to our advantage to unlock better results from our Kamado grills.
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
----------------------------
Resources to Help Make BETTER Barbecue
----------------------------
Take control of your Kamado Joe with My Vent Setting Guide
► Vent placements for popular grilling & smoking temperatures (Daisy wheel, Kontrol Tower & SmokeWare chimney cap settings all included for Jr. & Series 1, 2 ,3 Classic / Big Joe)
► Best practices for setting up your Kamado Joe for hassle free fire management
► Solutions for common issues & Frequently asked questions
👉🏼 www.smokingdad...
Unlock the FULL potential of your Kamado Joe with my Double Indirect Setup E-Book
✅ Fix dry / overcooked bottoms on long cooks like Brisket, Ribs & Pulled Pork
✅ Improve smoke quality (No more bad smoke/creosote)
✅ Recommended setup for best results on Jr & Series 1, 2 ,3 Classic / Big Joe)
👉🏼 jo.my/doublein...
Not all smoke is created equal! Unleash Optimum Smoke Performance in your Kamado grill
► Should you soak your wood? Kiln dried or Naturally Seasoned?
► When & Where to add smoking wood for the best result
► Wood pairing guide
👉🏼 jo.my/woodsmok...
FREE resources on www.smokingdadbbq.com
► Written Recipes / Ingredients
► Food temperature quick reference guide (FREE with newsletter signup)
► Quarterly News Letter with insider tips, giveaways etc.
----------------------------
💰💰💰 Gear Discounts💰💰💰
----------------------------
🌡MEATER wireless probes - t.jo.my/meater
🖥 Meater VS Competition - • Meater Dethroned? The ...
🗑️ KickAsh Basket & Can - jo.my/kickashb...
💰 Use discount code “SDBBQ” to get 5% off any order site wide!
🖥 Jump to 03:51 in my gift guide - • Top 10 Grill Accessori...
🔥 GrillGun and Su-V Gun from GrillBlazer - t.jo.my/grillb...
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🖥 Speed test VS fire starters - • Light a charcoal grill...
🥩ChefsTemp instant meat probe - jo.my/chefstemp
💰 Use discount code “SDBBQ” to get 30% off any order site wide!
🖥 Review VS Competition - • The BEST Digital Therm...
🪵 Smoke North offset smokers - t.jo.my/offset
💰 No coupon needed! Just use this link for 25% off all accessories & pit upgrades!
🖥 Why I’ve switched to the Echo - • This Reverse Flow Smok...
🧂 Pepper Cannon (8-60 mesh 10x more per grind) - t.jo.my/pepper
💰 Use discount code “SDBBQ10” to get 10% off any order site wide!
🖥 Homemade rubs - • Are expensive BBQ Rubs...
🕳️ Smokeware drip pans & chimney caps - t.jo.my/smokeware
💰 Use discount code “SDBBQ” to get 10% off any order site wide!
🪨 Fogo Charcoal & BBQ accessories (Free shipping orders over $100) - t.jo.my/fogoch...
----------------------------
Gear I’ve used in videos without a discount
----------------------------
💨 FireBoard Drive - jo.my/fireboard
🔪 Tumblr rolling knife sharpener - jo.my/rollsharp
🍕 La Piazza ovens - t.jo.my/pizzaoven
🖐🏿 Nitrile prep gloves - t.jo.my/nitril...
🔪 Dalstrong Knives - t.jo.my/dalstrong
*Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel.
Subscribe 👉🏼 jo.my/subscrib...
Join as a channel member 👉🏼 jo.my/memberperks
Rub recipes & DIY table plans shared free on www.smokingdadbbq.com
Did I help make grilling easier for you? Send a “Super Thanks ❤️“ They’re appreciated 🙏
#SMOKINGDADBBQ #kamado #kamadogrill
I could be wrong, but when you read the weight off that scale, it looks like it's actually in pounds and ounces. So, it's not 1.72 pounds. It's 1 pound and 7.2 ounces. Since there are 16 ounces in a pound, that would be 1.45 pounds (1 + (7.2 / 16)). More importantly, if the ounces are double-digit like 1 pound and 15.2 ounces and you read it as 1.152 pounds, you're significantly wrong since the weight is actually almost 2 pounds (1 + (15.2 / 16) = 1.95).
i can see from the evaporation lines and the weight in the hand it was less but clearly had the scale on the wrong setting but i think it was under 1lbs if i am reading correctly
@@SmokingDadBBQ You have all the video and could do this yourself easier than me, but these are what I believe to be the correct numbers.
Assuming 2 lb. of water to start for the % lost
Weber: 1 lb. 7.2 oz. = 1.45 lb. -> 27.5% loss
Golden: 1 lb. 6.6 oz. = 1.4125 lb. -> 29.375% loss
Primo: 1 lb. 5.8 oz. = 1.3625 lb. -> 31.875% loss
KJ: 0lb. 15.2 oz = 0.95 lb. -> 52.5% loss
@@cmaterick thanks for fixing my math error
Wow! Awesome experiment!
Many thanks
A very important piece of information for you.
When you use an anemometer, you’re only measuring the velocity (FPM-feet per minute), not the quantity (CFM-cubic feet per minute).
You need to calculate your actual open area of air flow (in square feet) and multiply it by your measured velocity to calculate your quantity (CFM) to know how much air you’re actually moving, not how fast it’s moving.
A portable anemometer primarily measures the speed of an airflow, but can also be used to calculate the volumetric flow rate in a ventilation duct, or at a supply or exhaust vent.
@@jpyornoc correct.
But you have to input the area of the opening in sqft. Otherwise, you’re just measuring velocity/speed.
Without watching the video, I have had a BIG GREEN EGG, a KAMADO JOE and a PRIMO - the BGE and Primo broke because landscapers knocked them over. The KJ I gave to a friend. I now have a Weber Summit Kamado. I loved them all. But the Summit is so much lighter and easy to move. The Primo had the most useable space because of the oval shape. VERY important for lots of racks of ribs, or a really big Brisket…. The BGE and KJ were both great, but BGE you have to buy all the accessories. In short, I would be happy with any of them but love the Summit, too.
Plus the ability to actually bring the temp back down after overshooting.
@@sunnyvalejediWhich is the biggest drawback of chinacup kamados.
Also, instead of measuring air velocity at the exhaust, use a 3" or 4" piece of PVC pipe to place around the inlet and take your measurement there. That way it's somewhat consistent from grill to grill and won't melt your fan.
Your awesome, thanks for the idea
Having had both, the Summit Kamado is my favourite over ceramic.
what advantages are you seeing that you like? no argument its a nice grill
@@SmokingDadBBQ I did a video on why I prefer it.
Agreed. The weight, fragility and inability to adjust temps all work against ceramics.
Need the BK Keg in this comparison
I love how open-minded you are to the various experiences and opinions of others. Only goes to show how much useful information you've likely collected over the years. Great videos!~
Another great video.
I did notice that your WSK had its top vent much more closed than anything I have ever run for a 250F cook. I wonder if it was stifling a bit
might be the charcoal brand but even on my pork and brisket cooks thats the same vent placement i went with
@@SmokingDadBBQ The lower vent was way more open / right of the smoke setting. I agree with MrRatFinkster as I have never run the WSK with the top vent that closed at 250. I run on the smoke setting at the bottom and never had the top that dampened down. I get great results with the WSK low and slow with that method using the metal deflector plate, ceramic blocks, and an 18" drip pizza pan. I've been playing with the weber expansion rack to raise the food higher in the cooker with good results on that with ribs. Using briquettes however.
One of the reasons I love the kamado joe kettle joe, I can set up on double deflector plates and a water pan if need be but even as a single deflector plate the kamado joe kettle joe moves a lot more energy which makes it less fuel efficient but better results also you can remove the top damper and use the top for a hot plate, frying pan or saucepan 😅.. you can get a grill grate which sits on top of charcoal basket with a deflector plate this helps to reduce the amount of heat energy hitting the bottom part of the food from off the deflector plate about that you can use a water pan using a 22inch weber grill grate then the slow roller optional to use another deflector plate there. But the kamado joe kettle joe burns and moves heat energy the way i like to run it....
On a full ceramic if I need to get a good smoke ring I would cold smoke it first for a few hours with just smoke wood then cook. This option I also use if I'm cooking indoors in the oven ill cold smoke it in the bbq then cook as normal in the oven with superb results...
But ultimately it depends on what your also cooking do you want to achieve a good bark, smoke flavour or do you want to focus on the flavor of the food itself ant retain its moisture, so if you want to use little fuel and maintain maximum moisture and keep temperature constantly you really want to use a komado kamado for long low and slow but sacrifice the seasoning and bark from something less fuel efficient like a kettle joe.
the kettle joe makes a fantastic brisket, i can vouch for that
@SmokingDadBBQ my personal favourite is a offset but with all bbqs there's different techniques, set ups and trade offs to consider. 👍
Interesting findings that makes me think about replacing some of my cast iron heat deflectors with stones to reduce the heat signature from the bottom during long brisket cooks. That might be just enough difference to help keep the bottom of a brisket moist even when I use your double indirect method with one large cast iron heat deflector and one stone heat deflector.
i am sure with enough distance its fine but in close proximity the metal deflectors in both definitely worked different
@@SmokingDadBBQ I have the fire with a couple inches of between it and the pizza stone and then another a inch or two between the pizza stone and the cast iron. Then 2 or three inches between cast iron and meat. Testing will determine, but I need to do a brisket with cast iron to see if the bottom is dry before I buy more stones. Thank you for all your testing as it helps me understand what is happening. So many BBQ places with great food and they all have different technics and turn out wonderful. Just need to get this on a Kamado.
hey smoking dad , wanted to ask what should i get a weber master touch kettle and SNS or get kamado joe classic 1 as of starter? price difference is like half . those pretty much the optionsa other are chinese ones
Ok sure, but isn’t the KJ3 over double the price of the WS? Is there going to be a price to performance consideration element?
Whole different topic and very personal preference. Honestly with all this work for the experiment, the least we could do is look up the prices on our own xD
Very cool experiment. Now.......what to do with that data!
I love my new Weber Summit! Great video 👌
Great to hear!
When comparing to an offset where air is clearly passing across the grill and out the stack vs. kamados that are nearly completely closed, I don't see that an airflow test with the top open is fair. If you cook for hours in a nearly closed environment, the airflow is probably pretty stagnant (unless you're using the SloRoller).
Go to the settings in your thermal cam and change the scale of temperature. Its on the low scale.
i didn't know it could do that, thanks
What are the chances of comparing with high-end grills such as those from Komodo Kamodo or Kalamazoo?
You have a new grill to try out! The spider huntsman's!
its on the wish list to test
The instrument is an Anemometer, great video and thanks for all the testing!!!
cheers
You have become the Mr. Wizard of grills! Excellent video!
thanks
Hey James, I just bought the KJ classic 1 and the upgraded top vent and a coal basket. Anything else I should get before diving in to the science of kamado grilling? Thanks!
you do a really nice job on these vids. I have owned a couple of Kamados and currently have a Weber Summit, along with a Workhorse offset. Your results match what I have seen with the Weber..I use it just for 2 zone grilling and always use the offset for bbq as the end result is much better to me. Well done!
Your channel has so much great content, but the thumbnails and titles are just getting kind of cringey... The title on this one is pure clickbait. The thumbnail isn't bad on this one in particular isn't bad, just a general comment.
I had a normal one and it was 10/10 (worst performance in the first day out of the last 10) so I swapped and it’s now average. Every time I do a normal title and thumb nobody sees the video.
It’s ok man, it’s your channel. Do whatever you want. I always enjoy your vids and love your content. Keep it up!😊
@@SmokingDadBBQ Kinda sucks, but algorithms or just the general populace can force content creators to clickbait for a seemingly boring but great video. I feel its worth it if you reach more viewers who end up enjoying the video +1sub
Perhaps there is a good "click bait" title that doesn't make it a big VS. thing or imply that 1 brand/type is way better
Your Kamado Joe scale was reading 1: 15.2 (1 lbs 15.2 oz) which would mean it had the least evaporation which tracks with ceramics retaining moisture better. Can you clarify?
0: 15.2 - (0 lbs 15.2 oz)
I may have missed it, if it was covered in the video but I figured I would ask. I have a KJ Classic II and a KJ jr. Do you think the SLO Roller is worth it? I’m debating the purchase for my KJ II for better flavor and temp accuracy. Love your videos btw, they are super helpful.
I would do a pizza stone and use it for double indirect and you can also use it for pizza etc. now that the sloroller max temp is 300f most of my go to recipes exceed what’s its recommended for now
Another great video James, I learn a lot from these. I also like how you take the time answering all questions!
What was the charcoal burn pattern like on the summit? The hotspot on the right seems like that’s likely driven by that being where the coals were the hottest. A pic of the coal burn pattern and how you lit each would be useful
They were all lite with the torch in the centre
Shame the anemometer melted. Had bought a cheap one from aliexpress for the same purpose to measure airflow of my kamado.
It was about 6 bucks after all discounts, so if it melts its not the most money lost, but still annoying if it where to melt.
Someone had the idea of trying to measure going into the door in the bottom. Might try that next time
@@SmokingDadBBQ I feel like that may affect the air intake, but worth a shot
Watching this with a chunk of grocery store brisket and some short rib in my Primo XL (and some bacon in the oven for mother's day). Your speculation makes sense to me (I'm not a scientist either ...), but I'm also interested in the differences in our readings. I'm running 260ish at the grate (Thermoworks smoke), having lit the fire about 2.5 hours ago. The hottest reading I'm getting on my deflectors is 320ish, and the outside of the dome is anywhere from 135 to about 170. I lit a small fire pretty much directly in front of the air intake, and put the food all the way at the other end, with a water pan over the fire and drip pan under the food.
I'm not running double indirect today, so I was trying to be as physically indirect as possible, recognizing that the fire will move under the food. I will try to track these temps throughout the cook and see how they develop -- I'm obviously still well short of your burn time, and that may be the only difference. Assuming the ceramic temps come up, it makes me wonder if the differences would justify setting up a Primo differently from a KJ.
Update: I never hit quite those temperatures, even running at a higher heat. I'm at the 5 hour mark, having run 260-70 at the grate for most of that time (I've allowed it to jump to 300 for final fat render). The hottest point on the deflectors, right above the original fire, was at 407. Everywhere else it stayed under 400, with some spots barely over 300. The area of the deflector under the food never got over 355. It looks like starting with a small fire and allowing it to move across the fire box did keep the heat immediately under the food down, which is what I was going for.
thanks for sharing all those details for others to check out too… my assumption is the amount of charcoal in the grill / proximity to the stones of the fire would account for the differences as your 407 ended up pretty close to where i was after 4hours as well
@@SmokingDadBBQThat makes sense. The key from my perspective is keeping the temps down immediately below the food, which worked out quite well. Brisket was close to perfect…
Legendary video, very useful .❤
oh yes Talking kamado's give me the chills....lol
😂
Your measuring device isn't an "Airmeter" It's called an Anemometer
i thought i said that but sometimes its all twisted when recording
Looking forward to seeing the university results! Thanks for sharing James!
You and me both! Thanks
If you double stack your grates on the Goldens’, you can put a second deflector on the bottom set of grates and do something similar to your double indirect method on the Kamado Joe. Thanks, very interesting video.
yes i have a spare set for doing just that … keeping them all stock for this one today though
@@SmokingDadBBQ That’s awesome. That’s how I’ve been running it with very good results. I have no idea how it will compare with the Kamado Joe.
My Question was about Burn Time on weber e6
i didn’t do that in this test but i had lots of fuel left over after my brisket cook and would have zero doubts about its efficiency being high enough for over 24hrs
How does Primo compare to BGE and Monolith?
I’ve done enough tests on the BGE having bought my first nearly 18 years ago to compare some outside of a realtime side by side but the Monolith I’ve not used and wouldn’t want to speculate.
the next primo video coming out is 6 racks of ribs where the oval shape provides a little extra leg room for long cuts
@@SmokingDadBBQ i know but if it's about whats the best gril from a scientific perspective, don't you think the BGE should at least have a roll in this comparison?
@@soumynonareverse7807I am working on having it as part of the lab which took my old big Joe for testing
I really wish I would have found your channel before I bought my Weber Summit back in 2020. It's a good grill and it has served me well, but I would rather have a Kamado Joe at this point.
What do you not like about the summit?
I'm curios of your reasons for moving to kamato joe
Most people say the summits a pretty good device.
Remember many people here are sponsored so brands may be made to look better.
my 1 yr review of the summit comes out in a week or 2. the first 30 seconds of that video i say that if you have one, its not worth switching and spending thousands to do it as the cooking difference between them is not so night and day that could be justified. especially since i tested most KJ accessories fit the summit just fine including the series 1/2 divide and conquer rack, the joetisserie, dojoe and the Karbon steel griddle to name a few.
That being said, for people that have not yet picked an ecosystem… i share three reasons why I don’t think the summit is the best Weber for sale and 3 more why its not the best Kamado (keep in mind the idea of switching is NOT justified or the point of the review)
@@SmokingDadBBQ I'm curious to hear your opinions on what the best Weber they sell is then. No need to spoil it if it's covered in the video. I'm curious if you consider the Smokey Mountain a better smoker than the Summit, in which case you could buy a Kettle (22, 26 or Performer) and a 22" Smokey Mountain and be under the cost of the Summit. People in the Weber camps seem split on saying the Summit is the best versus having the smokey mountain + kettle approach. As always there's never just one answer.
Sorry, i know youre used to using the metric system and should have stuck with grams when weighing the evaporate losses. What that scale is display is lb:oz. Hard to see your scale display in the video, but 1:5.8 should have been read "1 pound, 5.8 oz". Converting this to decimal form, 1.3625 lb. I know metric is better. But for the sake of data preservation, may want to go back and edit these values.
Also noticed the kamado Joe was 1 lb 15.2 oz on the scale display, not 1 lb 5.2 oz, which means it evaporated the least, not the most.
your right, i did the same for each though and compared the before and after
Your reading on the Kj was wrong. It was 1 lb 15.2 oz and not 1 lb 5 oz
@@eclipxe Actually it looks like 0 lb 15.2 oz
A metal Kamado seems blasphemous... I`m with the Amish on this one...
Great experiment. It seems like a win for BJ3. It may have had the highest convection considering it had the lowest deflector temperature and the highest evaporation.
ive ordered a replacement fan to measure
Honestly, you have wasted so much time and money on all of your grills when you could have bought one Komodo Kamado that is far structurally superior than anything you have and cooks far better than anything you have a s well. You are most likely getting sponsorship money from the products you use which is cool - everyone has to make a living. But if you really want to be honest, Komodo Kamados blow everything out of the water. Yes, they are expensive but you get what you pay for. I would rather have a show piece superior cooker than 5 subpar box store ones.
Is that the grill you have?
Way too expensive, Kamado Joe is the way to go
He’s demonstrating what MOST ppl will buy ie the Camry-Lexus models.
That’s a great opportunity for you to start your own channel for your Ferrari model if that’s something you believe in.
I've never even heard of that. This is for real people not some rich dude.
Hes probably getting them sent to him for his content. I doubt he has paid for all the grills he has out of pocket or he might have just bought the best of the best.
I bet the vast majority of people have grills like he is using here. He is appealing to the largest audience. Whatever grill you buy will require you to be able to adapt to its particular intricacies, anyway.
Some people make a really mean brisket in a steel drum. Also, some of these kamados come with lifetime warranties, which, for the money one might save buing a less expensive grill, might just add a lot more value to the product they decide to buy. They are still efficient. They still cook well. They're great grills, but not everyone would pony up 4 to 10 thousand dollars for the Rolls-Royce.