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Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

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

Spinoff of my other Kamado thread. Does anybody have one? Just curious. It has some good features:

Can use any fuel
Cleanup is a snap
Indestrucable (won't crack)
Incredibly fuel efficient
Tongue and groove seal (no gasket)
12 mm hinged grates

I'm leaning against it, but it's intriquing, and I dont think it would be a bad purchase. It's a hunk of metal. Not too terribly much to go wrong...


Blaze Kamado Review


This post was edited on 12/13 at 11:58 am


Uncle JackD
USA Fan
Member since Nov 2007
57913 posts

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.


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

quote:

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.



Yup. I only have a kettle, and can justify it...

Just have to convince myself that the "badass" part is enough to override the unknowns...

And it is a lifetime grill for me AND my children...
This post was edited on 12/6 at 2:19 pm


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TheEnglishman
New Orleans Saints Fan
On the road to Wellville
Member since Mar 2010
2940 posts

I'm for it!

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


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

I'm actually starting to lean towards this, with a Blaze gasser to go in the opposite end of the summer kitchen island.


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kengel2
US Marine Corps Fan
Team Gun
Member since Mar 2004
23542 posts

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.


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

quote:

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


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


kengel2
US Marine Corps Fan
Team Gun
Member since Mar 2004
23542 posts

quote:

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


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


RedHawk
Army Fan
Baton Rouge
Member since Aug 2007
7531 posts

I have a Weber Summit Kamado and love it as well. I would much rather go with a metal kamado than a ceramic one.


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01
holygrale
LSU Fan
Gonzales
Member since Oct 2008
1594 posts

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


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

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.


Great Plains Tiger
LSU Fan
Member since Sep 2005
218 posts

That's nice! I have not seen those and it would no doubt last a very long time.

I'd only be able to afford hot dogs for a while at that price though!


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holygrale
LSU Fan
Gonzales
Member since Oct 2008
1594 posts

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


LSUlefty
LSU Fan
Youngsville, LA
Member since Dec 2007
24984 posts

It's a small grill. Goldman's makes a Cast Iron Kamado.


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HonoraryCoonass
LSU Fan
Member since Jan 2005
16206 posts
 Online 

quote:

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


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.


Bigryno7
LSU Fan
Nashville
Member since Jun 2009
1355 posts

You said in another thread your kettle gets too tight often. I’d go 24” version in either Weber or Big Joe. Primo XL is is sweet too.
This post was edited on 12/7 at 8:14 pm


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mingoswamp
Missouri Fan
St. Louis
Member since Aug 2017
899 posts

[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.


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Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

Holygrale,

I saw your picture in the FBD thread of this kamado, and you have that infrared accessory to use with your rotisserie. Can you use that infrared like a Slow n Sear? I mean, if I throw the charcoal in that thing, put a lighter cube under it and use it as a charcoal chimney, would I be able to put a grate on top of it and move food in an out of the space right over the coals? I'm usually cooking for must the wife and I, so I don't need a ton of sear space.


rooster108bm
Alabama Fan
Member since Nov 2010
2181 posts

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.


Jax-Tiger
LSU Fan
Indianapolis, IN
Member since Jan 2005
22302 posts

I'm getting a gas grill and a kamado. The kamado will do a great job smoking, but is versatile enough to sear burgers and steaks, smoke ribs and brisket, cook a chicken or prime rib on a rotisserie, and do it all without taking up a lot of real estate on your patio.


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