re: Fellow Kamado grill baws

I called and they said no delivery to Louisiana, no surprise. But damn that's a good price.

Hey bud, is there a problem?

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I called and they said no delivery to Louisiana, no surprise. But damn that's a good price.

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I looked it up for you.....Kamado Joe Roadshow coming to Baton Rouge June 16 to June 25. You should be able to get a Classic there for $780. They will also have a supply of Big Joes and the size down from the Classic. When I got mine, they also threw in a weather cover and a box of starters. They'll also be selling 2 20# bags of lump for $30.

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It's not exactly painstaking

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Compared to the kamado it is. It's literally pulling a drawer out and dumping the tray. Takes seconds. While you're cleaning your ashes out I'll be enjoying my beer.

All the ceramic grills cook around the same. So it's little things like the ash drawer that make the difference to me.

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Fertilizing and whatnot.

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I'm sure the salt in the rub would do mare harm than any benefits of the ash.

I really don't worry about the extra ash it think it adds insulating ability to the grill by filling in the cracks, grooves and crevices.

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bullshite. I can sear a steak @ 750 or hold it @ 375-400 for hours while doing simple shite like burgers, dogs or chicken. And I'm not even that good with it yet

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why would you "hold" a steak at 375-400 for "hours". I guess if you want a lump of dried meat that's cool. Slather it in some ketchup and you're good to go. 225degrees is the max you should cook a steak at unless it's something really thin that you're just searing on both sides. If I'm doing that I just light the chimney of charcoal and when it gets really hot I put a grate directly on top the chimney and cook them straight on there. I can get 700-800 degrees doing this.

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why would you "hold" a steak at 375-400 for "hours". I guess if you want a lump of dried meat that's cool. Slather it in some ketchup and you're good to go. 225degrees is the max you should cook a steak at unless it's something really thin that you're just searing on both sides. If I'm doing that I just light the chimney of charcoal and when it gets really hot I put a grate directly on top the chimney and cook them straight on there. I can get 700-800 degrees doing this.

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Apparently you don't know shite about kamado grills AND you can't read

No discussion about a kamado grill would be complete without someone who can't afford one showing up to tell everyone how their Weber Kettle can do everything just as well and some things better.

I had a Weber for years until I got out of college, saved some cash, and bought a BGE. Guess what, the Kettle does not do anything as well as the BGE with the lone exception of grill space.

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No discussion about a kamado grill would be complete without someone who can't afford one showing up to tell everyone how their Weber Kettle can do everything just as well and some things better.

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This could go a couple of ways. There are also those out there that like to tell others how much they spent, but I agree that the kamado grills are real nice. Also had plenty plenty plenty of good times with my old 24" smoky Joe back in the day (the $25 version) worked well for me at the time and the chicks digged it.