Blaze Kamado - made of cast aluminum, not ceramic (Paging Holygrale)

I’ve been eyeing those for years but can’t pull the trigger on that much $$ when my green egg still works great. They are Badass and definitely a lifetime grill.

I'm for it!

Eventually I'll break down and get rid of my smoker and weber, and purchase something like this.

I havent really looked at this. I find it hard to believe that an aluminum kamado can hold heat as efficiently as a ceramic kamado.

But I dont know.

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Thats what they are saying. The aluminum is just as thick as the ceramic.

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I would think the aluminum version would need to be thicker, of course it may be negligible over the course of a cook.

I've had mine for a couple years now, I liked it alot.

Very efficient, easy to clean, deflector plate works as intended, rotisserie attachment works well.

Really no complaints

How do you set up dual cooking zones? The deflector plate is a solid round piece, right? How do you sear and then move meat to an indirect zone? That is the one question I have for this kamado.

I sear on the bottom grate then add the deflector plate and top grate after the sear and do indirect there.

If your trying to cycle multiple pieces and do both at the same time it's a little less efficient, but the top grate has hinges that flip up on both sides allowing access to the lower grate. So if you push the deflector to the left of the bottom grate, with coals on the right side (or middle), you can sear on the bottom grate while doing indirect on the top.

I can get some picks one evening or this weekend for refrence, I've been wanting to put somthing on the rotisserie I'll try to put some picks in the FBD thread this weekend

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I find it hard to believe that an aluminum kamado can hold heat as efficiently as a ceramic kamado.

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Don’t think about it in terms of just “holding” the heat in the cook chamber. Ceramic walled cookers soak up heat, then radiate that heat back onto your food. That gives your Egg or Joe an infrared heat source, too, which this aluminum thing doesn’t have. An aluminum cooker cooks only with direct heat and convective heat. A ceramic kamado-style cooker has direct, convective, AND infrared heats. Even though they are shaped the same, an aluminum cooker is a totally different (and inferior) animal.

[quote]Don’t think about it in terms of just “holding” the heat in the cook chamber. Ceramic walled cookers soak up heat, then radiate that heat back onto your food. That gives your Egg or Joe an infrared heat source, too[/quote

Holding the heat (radiant)) in and infrared (exposed to heat source) are not the same. Both eggs are capable of doing either.

A SNS on a Weber kettle can hold heat while shielding the meat from the infrared heat directly from the coals.

Jax-tiger

Not trying to highjack your thread but what is the attraction to the kamado style grills?

I can't seem to wrap my mind around paying that much for a grill and I'm one of those guys that will spend 3 times that on a smoker.