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Started By
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The Great Smoker Debate
Posted on 7/15/13 at 9:17 am
Posted on 7/15/13 at 9:17 am
I have a Kamado Joe and my dad has an Old Country BBQ offset smoker.
I was able to cook on his this weekend and I can now say without a doubt that the Kamado style smokers are by far the most efficient cookers there are.
While enjoyed trying that smoker out it used way more charcoal and took much more monitoring to keep the temp where I wanted it.
With practice im sure you could learn to be more efficient with the offset, it could never burn as efficiently as a kamado.
The pros of the offset were that it will hold more meat than my kamado and you could grill on the smoke box if you so mind.
The cons.....used much more fuel and is harder to maintain the temp you want.
I know CSB..........move along folks.
I was able to cook on his this weekend and I can now say without a doubt that the Kamado style smokers are by far the most efficient cookers there are.
While enjoyed trying that smoker out it used way more charcoal and took much more monitoring to keep the temp where I wanted it.
With practice im sure you could learn to be more efficient with the offset, it could never burn as efficiently as a kamado.
The pros of the offset were that it will hold more meat than my kamado and you could grill on the smoke box if you so mind.
The cons.....used much more fuel and is harder to maintain the temp you want.
I know CSB..........move along folks.
This post was edited on 7/15/13 at 9:18 am
6
Posted on 7/15/13 at 9:26 am to CBLSU316
I just don't think the two are comparable.
Posted on 7/15/13 at 9:26 am to CBLSU316
I have an Old Country, and I expect you're correct. I usually smoke or grill in large quantities, so the larger capacity of the big unit is what I need. But for precision and ease of handling, I'm sure the other style rigs would be a better fit.
This post was edited on 7/15/13 at 9:48 am
Posted on 7/15/13 at 9:30 am to OTIS2
For sure......I wasn't hating. The Old Country is a solid pit.
Posted on 7/15/13 at 9:30 am to OTIS2
I'll stick with my Weber Smokey Mountain for now
Posted on 7/15/13 at 9:33 am to CBLSU316
Once I finally convert my offset to reverse flow and insulated box, I doubt I ever look at another smoker again. Currently not a fan of the basic offset.
Posted on 7/15/13 at 9:53 am to AlxTgr
WSM i s great for low and slow, but I suck at keeping temperature consistent over 300
Posted on 7/15/13 at 9:58 am to Rouge
It's not the Arrow...It's the Indian.
Posted on 7/15/13 at 9:58 am to CBLSU316
I did a butt yesterday on the Egg. After getting the temp set In didnt touch it for 9 hours. Still would love to have a Jambo stick burner though
Posted on 7/15/13 at 10:03 am to AlxTgr
I have an offset and use some cheap baking pans as baffles on occasion. It does help with distributing the heat more evenly throughout the chamber. The thing does go through fuel with the quickness.
12 hour brisket smoke and I used almost an entire 18 pound bag of lump charcoal. Now that I have it figured out it isn't as bad. I know every 45 minutes I need to go add fuel.
12 hour brisket smoke and I used almost an entire 18 pound bag of lump charcoal. Now that I have it figured out it isn't as bad. I know every 45 minutes I need to go add fuel.
Posted on 7/15/13 at 10:12 am to BoogaBear
quote:That's the part that makes me never recommend them to anyone.
I know every 45 minutes I need to go add fuel.
Posted on 7/15/13 at 3:51 pm to CBLSU316
I have cooked on the Kamado styles and a WSM.. For a smoker I just prefer the WSM. I find the temp is much easier to maintain on a WSM. I have gone 14 hours before with the Minion method and not touched a thing once the dampers were set. 12 hours in the winter.
Now for versatility the Kamado wins as you can grill on it.
Now for versatility the Kamado wins as you can grill on it.
This post was edited on 7/15/13 at 3:53 pm
Posted on 7/15/13 at 4:40 pm to Catman88
Well, when you have a metal smoker this doesn't happen:
She is a good little cleaner. Cracked fireboxes happen sometimes with ceramic grills.
She is a good little cleaner. Cracked fireboxes happen sometimes with ceramic grills.
Posted on 7/15/13 at 5:21 pm to Catman88
The longest smoke I've done on my kamado is around 15hrs........once temp was set I never adjusted the vents again til about the last 1-2hrs.
It just holds the heat so well.
In gonna cook on my large kamado joe for a while then upgrade to a Primo XL of KJXL.
It just holds the heat so well.
In gonna cook on my large kamado joe for a while then upgrade to a Primo XL of KJXL.
This post was edited on 7/15/13 at 5:22 pm
Posted on 7/15/13 at 5:44 pm to CBLSU316
quote:
In gonna cook on my large kamado joe for a while then upgrade to a Primo XL of KJXL.
Primo XL cooks better with the new box:
Posted on 7/15/13 at 5:44 pm to CBLSU316
CBLSU316 IS RIGHT!
Posted on 7/15/13 at 8:11 pm to CBLSU316
Have experience with ceramic, iron clad offsets and Weber's. Ceramic is great control and versatile, iron clad offsets are larger capacity and fuel hogs and Weber's are classics and offer fuel and temp control. Currently own the offset vertical OK Joe oven, and WSM and a Weber kettle grill. Ceramics are Expensive and just don't offer me the bang for buck to offset the cost difference to a Weber. Anything a ceramic can do, a Weber can do and an offset can do. You'll here all sides argue about which is best. The fact is, they're all good, and only matters what you want and what you're comfortable cooking on.
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