I don’t have ceramic, but have the metal equivalent in the WSCG. I have said since I got it if I could only have one of my grills, that would be the one I keep. And I just modified a Kamado Joe Joetosserie to work in it last week. I usually do my burgers and brats on a pellet grill, but I do a lot of chicken on the Kamado, smoke anything, steaks hot and fast or reverse seared. It can do anything.
Add a vortex for wings, legs and thighs and a Joetosserie for spinning birds, prime rib, etc. and you can cook about anything and more different ways than any other cooker I can think of.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I have a smaller kamado that I use for my hot cooks. It’s a Primo Junior Oval 200. My large one I mostly use for Bread, pizza, and larger loads like a turkey or a brisket. This is not to say that the KJ isn’t good for fast cooks.
I agree with the previous poster that said keep both grills if you can.
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