quote:

Originally posted by jimmy123x:
My Weber kettle charcoal grill is falling apart so I need to replace it. I also have a Weber S-330 gas grill and a Weber smokey joe that is a dedicated smoker with the water pan (which I do all of my smoking on). The Problem I'm having with BGE is their sizes. Am mostly leaning towards the large size, but it's smaller than my Weber, and the xlarge is way too big. Anyways, I generally grill steaks, burgers, veggies, bbq chicken on the charcoal grill and is what I'll be using it for.


1. Should I go with a Big Green Egg, Kamado Joe, or others? Any advantages to one or the other? I know BGE is the first and has a lot of accessories. One thing I have NEVER liked about the BGE is the stand is flimsy or not wide so it would be easy to tip one over if the wheel gets caught while moving it.

I have a Primo Oval XL, which I believe is now called the Primo 400. It is like the other two ceramics but is more on its side, which provides a larger cooking area. I have the Teak table for the Primo, which has worked great for years. Primo also offers a more affordable Cypress table which is similar to the teak table.

2. Can you use charcoal briquettes in the BGE? I usually use a Weber starter can, can I still do that and dump the coals in there? The video showed getting them going in the BGE.

For ceramic grills, lump charcoal is recommend as briquettes generate too much ash.

3. Is sweeping out the ashes a pain in the ass? The one thing I like about my weber is they go into a catch can and you just dump them out.

Primo offers a hooked ash tool that makes scrapping out ashes easy. I am sure the other have something similar.

4. Do you guys cook everything with the lid closed? Or do you cook steaks and burgers and things of that nature with the lid open?

Ceramic grills are made to cook with the lids closed. This can help control flare ups by controlling the air flow. It also keeps the food moist longer.

5. Regulating heat/temperature, do you leave the top vent fully open and regulate the bottom vent and incoming air to regulate temperature if you're cooking with the lid closed etc etc.?

You adjust the top and lower vents to control the temperature, unless you buy an electronic temperature control addon with a fan. It takes a little practice but it gets to be old hat after a few cooks.

6. Is there any maintenance to them?

Buy a good cover. You may need pyro clean them by burning coals up to 500 degrees or more every now and then to burn off grease and other residues.

7. Anything I'm missing? Any trips, tips, techniques?

quote:

Originally posted by tekmassa:
Bought my KJ Classic II 4 weeks ago when the roadshow came through my local Costco.

https://www.costco.com/kamado-joe-schedule.html

I've wanted a kamado-style grill for years, finally took the plunge and have been really enjoying it! Great price ($999) through Costco, and I'm now a huge fan of the KJ lump charcoal as well.