I found some very good reviews on the Akorn, Primo, and KJ as well as others from Naked Whiz that compliment Max’s work very well. They look at each kamado in a consistent fashion and add new details. The reviews agree with Max’s thoughts too.
A number of comments from the original thread noted the gap between the deflectors/diffusers and the side of the smoker create hot spots along the edges and limit the useable space on the grill.
This would suggest the Primo’s system to be most effective as it would appear to be able to seal off the coals more effectively. However, NW notes his chicken is cooking unevenly here : http://www.nakedwhiz.com/productrevi...0/pxl400-4.htm
Does this speak to the need for tin foil to protect the chicken, regular rotation, or poor chicken placement for the cook?
I have not seen anyone else here talk about the need for foil or rotating on their kamados so I am curious.
Or have others found more effective ways of dealing with the hot edges issues in non-Primo kamados?
A number of comments from the original thread noted the gap between the deflectors/diffusers and the side of the smoker create hot spots along the edges and limit the useable space on the grill.
This would suggest the Primo’s system to be most effective as it would appear to be able to seal off the coals more effectively. However, NW notes his chicken is cooking unevenly here : http://www.nakedwhiz.com/productrevi...0/pxl400-4.htm
Does this speak to the need for tin foil to protect the chicken, regular rotation, or poor chicken placement for the cook?
I have not seen anyone else here talk about the need for foil or rotating on their kamados so I am curious.
Or have others found more effective ways of dealing with the hot edges issues in non-Primo kamados?
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