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Started By
Message
re: Blaze Kamado - made of cast aluminum, not ceramic (Paging Holygrale)
Posted on 12/13/21 at 7:26 pm to Jax-Tiger
Posted on 12/13/21 at 7:26 pm to Jax-Tiger
quote:
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.
Will a $120 weber kettle not do the same?
1
Posted on 12/13/21 at 7:30 pm to Jax-Tiger
Yes the top grate will fit into its normal spot with that lil side basket in place, and yes you could sear on just that little area
Cooking just on the lower grate is also an option. A charcoal chimney/cylinder cut to height would minimize charcoal use
Cooking just on the lower grate is also an option. A charcoal chimney/cylinder cut to height would minimize charcoal use
Posted on 12/13/21 at 7:42 pm to holygrale
Posted on 12/14/21 at 5:18 am to rooster108bm
quote:
Will a $120 weber kettle not do the same?
Kamados are more efficient and hold steady temps much better. You can easily go 15 hours on a brisket without adding any fuel or adjusting your vents.
I love my kettle and am going to keep it. The kamado is going to be part of my summer kitchen.
Posted on 12/14/21 at 7:14 am to Jax-Tiger
Also the thickness of the aluminum does effect the range on my Meater/wireless thermometer, but I have a tablet that I put near by that sends info to my wifi network and I can monitor on the phone.
A Looflighter is also a pretty handy gadget as well
A Looflighter is also a pretty handy gadget as well
Posted on 12/14/21 at 9:03 am to holygrale
quote:
Also the thickness of the aluminum does effect the range on my Meater/wireless thermometer, but I have a tablet that I put near by that sends info to my wifi network and I can monitor on the phone.
I have wired probes that I use. That brings up another question. Does the gasketless lid crush the wires, or is there an opening for a probe on the grill?
Posted on 12/14/21 at 9:18 am to Jax-Tiger
Can always go through the Daisy Wheel
Posted on 12/14/21 at 11:41 am to Jax-Tiger
There's a port on the side, roughly a 1/2 inch in diameter that allows rotisserie to connect to the motor. I can send a pic later.
I've never noticed or even looked for groves in the sealing surface though
I've never noticed or even looked for groves in the sealing surface though
Posted on 12/14/21 at 1:11 pm to holygrale
quote:
There's a port on the side, roughly a 1/2 inch in diameter that allows rotisserie to connect to the motor. I can send a pic later.
That's what I was thinking. The daisy wheel means the wiring is going through the grate with hot charcoal on it. Not sure that's a good idea. The rotisserie hole is probably perfect.
Unless there is a gap in the tongue and groove seal, I would think that would pinch the wires and/or create a space for heat to escape.
This post was edited on 12/14/21 at 1:18 pm
Posted on 12/14/21 at 1:47 pm to Jax-Tiger
I don't own one but I've seen it at BBQ guys showroom and researched when I was selecting a kamado. There isn't a slot for a probe on the sealing surface. I think they say the rotisserie port doubles as a probe port.
Things I remember:
1) Its not as thick as they advertise thorough out the whole shell. Its pretty thick up by the dome/base interface, but it really thins down towards the bottom. I noticed this by looking in the bottom vent.
2) Its not going to hold heat as well as ceramic based on the nature of the material. That doesn't mean the Blaze won't do a good job, but it's not ceramic. And thats ok if you know that going in. I use my PK as a smoker all the time and it does a great job. (This could be a pro too as the Blaze would probably heat up more quickly. It takes time for ceramics to come up to temp)
3) I understand it doesn't need a fire box, but in my mind one of the things a fire box does is help evenly distribute air flow. Again, I'm sure their design works just fine.
4) Slight annoyance of aluminum is that it stains if you allow grease to contact the outside during cooking and can be hard to clean. This happens on my PK's and I assume the same for Blaze.
Things I remember:
1) Its not as thick as they advertise thorough out the whole shell. Its pretty thick up by the dome/base interface, but it really thins down towards the bottom. I noticed this by looking in the bottom vent.
2) Its not going to hold heat as well as ceramic based on the nature of the material. That doesn't mean the Blaze won't do a good job, but it's not ceramic. And thats ok if you know that going in. I use my PK as a smoker all the time and it does a great job. (This could be a pro too as the Blaze would probably heat up more quickly. It takes time for ceramics to come up to temp)
3) I understand it doesn't need a fire box, but in my mind one of the things a fire box does is help evenly distribute air flow. Again, I'm sure their design works just fine.
4) Slight annoyance of aluminum is that it stains if you allow grease to contact the outside during cooking and can be hard to clean. This happens on my PK's and I assume the same for Blaze.
This post was edited on 12/14/21 at 1:50 pm
Posted on 12/15/21 at 10:47 am to cajuns td
quote:
Its pretty thick up by the dome/base interface, but it really thins down towards the bottom. I noticed this by looking in the bottom vent.
I looks like it is thick where it needs to be.
People who use it report that they have don 15+ hour cooks and had fuel left over. I suspect that it uses less fuel than a Big Joe, for example, just because it is smaller, and the shell doesnt absorb as much heat. If you open to peek very often, you probably are less efficient, for the same reason.
I hadnt really thought about the staining issue...
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