I like kamados! We sometimes talk about how much fuel a cooker uses. I’ve been vocal when it comes to how little fuel a well setup kamado uses. The pics here are of my KJ big joe. Using a classic size I could have most likely have done the cook with a little less. This is just B&B oak lump, nothing special. I use it because it does everything I want it to and is $14.95 for 20 pounds at Academy. I filled the charcoal basket level full and set 3 chunks of apple wood on it to smoke a pork butt for what turned out to be 7 hours at 275 F. The pics are from this morning when I went out to get it ready to smoke a brisket today. The pic where the ash is most prominent is what I saw when I opened the lid. The second pic is after I shook the charcoal basket to get the ash to fall out. It’s hard to tell with a one dimensional view but there’s over half of the charcoal I used to cook the pork butt available to smoke the brisket. There are a lot of ways out there to get very well smoked foods. For ease of use, rock solid temp control, great moisture retention, and fuel economy a kamado is hard to beat. I don’t preach one brand because there are several very good ones out there. Lastly they don’t rust. If you take care of it you’ll be leaving it to one of the kids.
Last edited by Oak Smoke; February 7, 2025, 10:43 AM.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Yep! This is one of the things I love about Kamados. They run rock solid, no matter what the weather is like.
I have gone a whole weekend on a fat load of lump in my LBGE. I started late Thursday night and finished cooking meats on Sunday afternoon. I think I did brisket, ribs and a pork belly that weekend.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
My LBGE has become a dedicated rotisserie machine and seems pleased to serve in that role. Kind of expensive to do this, with $200 wrapped up in the BGE, and $60 for the table it is mounted in, and for the roti gear and ash basket.. May be in to it for $500. Am very fortunate.
Yes, they are very efficient. But if I can say, there's a downside to that. Air flow is very low. And air flow = convection. Air flow also has much to do with bark development.
I have an Assassin GF that is very air tight and very insulated, much like a Kamado. I'm amazed at how little air it uses on the intake. But I get very little air out the exhaust. Its like an oven. Compared to the Masterbuilt GF I owned, it uses very little charcoal, but the MB had far more air flow and really, it was a better smoker. But a charcoal hog, man, it went through the fuel.
12K likes, 92 comments - franklinbbq on May 2, 2023: "ONE. MORE. WEEK. Until our newest book, Smoke, is released! Click the link in our bio to pre-order your copy. 📷: @wyattmcs".
I like kamados! We sometimes talk about how much fuel a cooker uses. I’ve been vocal when it comes to how little fuel a well setup kamado uses. The pics here are of my KJ big joe. Using a classic size I could have most likely have done the cook with a little less. This is just B&B oak lump, nothing special. I use it because it does everything I want it to and is $14.95 for 20 pounds at Academy. I filled the charcoal basket level full and set 3 chunks of apple wood on it to smoke a pork butt for what turned out to be 7 hours at 275 F. The pics are from this morning when I went out to get it ready to smoke a brisket today. The pic where the ash is most prominent is what I saw when I opened the lid. The second pic is after I shook the charcoal basket to get the ash to fall out. It’s hard to tell with a one dimensional view but there’s over half of the charcoal I used to cook the pork butt available to smoke the brisket. There are a lot of ways out there to get very well smoked foods. For ease of use, rock solid temp control, great moisture retention, and fuel economy a kamado is hard to beat. I don’t preach one brand because there are several very good ones out there. Lastly they don’t rust. If you take care of it you’ll be leaving it to one of the kids.
Last edited by Oak Smoke; February 7, 2025, 10:43 AM.
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