I am recently blessed with an SnSK. I cannot imagine a lessor space. Can two zone a 15lb briskie.
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Blaze Kamado 20-Inch Cast Aluminum Kamado Grill With Stainless Steel Cart & Side Shelves - BLZ-20-KAMADO
Blaze Kamado - overview - YouTube
Blaze Kamado Durability Test VS. Ceramic Kamado - YouTube
Blaze Kamado 20-Inch Cast Aluminum Kamado Grill With Stainless Steel Cart & Side Shelves - BLZ-20-KAMADO : BBQGuys
Just trying to help you spend your money. 😀😁😯
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WSCG hands down the best Kamado/Kettle combo there isComment
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This is a good WSCG vs Ceramic I wore up previously:
I have a WSCG and a BGE XL and I have cooked on both. I have more experience with the BGE. I am still figuring out the WSCG
BGE Pros:
More mass with the ceramics. They take longer to heat up but stay hotter longer and may be slightly more stable.
Great Low and Slow
Can get really hot for good searing
More like an oven I do feel you get more heat radiating out of the thick ceramic walls.
I would choose the BGE for Pizzas
I have a Woo Ring and the Ceramic Grill Store plate setter so I can pull out the grill grate and plate setter to add charcoal.
BGE Cons:
Takes longer to heat up ceramic mass
More mass means that it is harder to bring temps down if you overshoot target.
Heavy and fragile.
Not as good at two zone or direct grilling.
Need rig to lower grill grate to get closer to fire
Have to pull everything out to add chunks and charcoal
Need to pull everything to clean ash
WSCG Pros:
Good at Low and Slow
Insulated to hold heat and remain stable yet less mass means you can correct temps if you overshoot.
Great at direct and two zone cooking
Sears very well
Fire grate has two levels.
Easier to switch out heat deflectors
Easier to add wood chunks and more charcoal because of hinged grate and deflector
Lighter not fragile
Gas Assist lighting
Easier to clean ash
WSCG Cons:
Less mass means less stability and less oven like cooking
BGE better at pizza (I assume)
These are just my initial thoughtsComment
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An 18" anything is too small. I’m sure the other two are both great, but I can’t see the SnS being worth an extra 40%. I consider the WSCG to be the "One Charcoal Grill To Rule Them All", and everyone who has one seems to love it.Comment
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Although I haven’t cooked on the Weber kamado, I have used BGE for many years, and I also love the KJ brand, but 18” is too small. If I were you I’d get the Weber kamado for bigger grill area, versatility and lower cost (and weight). Spend the extra cash on quality meat.Comment
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pinot59 I have a Weber Performer Deluxe (22" kettle with the table and gas starter), as well as the SnS Deluxe Kamado.
The advantage of a kamado style cooker like the SNS Kamado or the Weber Summit is the insulated construction and efficiency. HOWEVER - you just said you do little smoking. All that insulation and efficiency really only helps you much for low and slow - i.e. smoking. I'm talking long cooks like butts and brisket. Ribs are on the short ends of things, as are turkey and chicken. For grilling and 2 zone cooking (but not smoking), neither are going to do much different than your kettle, especially if you use a SNS for the 2 zone setup already in your kettle. These are my thoughts having used both the kettle for many years, AND the kamado for 3.5 years now.
So - if you WANT to smoke more long low and slow cooks - both cookers have an immediate efficiency advantage over the kettle, *IF* you use them in kamado mode, with the included heat deflectors. If you use them with the SNS insert (I think they still sell one for the Summit), you will be running more wide open compared to kamado mode, and use a bit more fuel to get the same indirect grate temperature. Maybe a little more efficient than the kettle, but not much, when I use the SNS for 2 zone smoking in my SNS Kamado.
So, if your doing more grilling than smoking, the advantages I see as this:
Summit - 2 inch larger grate (24" instead of 22"), for more cooking space.
SNS Kamado - up to 3 potential cooking levels, using the upper charcoal grate (which is stainless), the main grate, and the elevated grate. I tend to do grilling quite often when a lump fire in the very bottom of the cooker, flip the hinged part of the main grate so I can sear meat on the upper charcoal grate, right above the coals, then move stuff to the main grate or elevated grate. I kind of treat it like a Santa Maria style cooker. Here's a picture of what I mean.
In this cook, I started the potatoes early on the top rack, then added corn on the main level and dropped the steaks onto the grate just above the charcoal to get a good sear on it, then moved it up high to finish, and closed the hinged section. I have a lot more choices in how far the fire is from the cooking grate in the SNS Kamado than I do with my kettle.
The only downside I will say is that the kamado takes a good bit longer than the kettle, and likely the Summit, to come to temperature.
If you do get the SNS Kamado, be sure to ask for advice. Folks here aside from me probably have lots of cooking setups and advice on vent settings and such if you need it. Same goes for the Summit.Comment
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I can't edit my own post (403 error?), but wanted to add, that the price difference is a big consideration. The Summit without the cart (and propane ignition) is a lot cheaper, and wins in that regard. Unfortunate that it has no fold out tables or shelves, but I am sure you can come up with something.
I do a lot of 2 zone grilling with the SNS insert in my kamado as well, but you won't see that behave much different than on a kettle... so I didn't say much about it. -
The WSCG is insulated. It’s not thick ceramic, but dual wall insulated all except the very bottom. The bowl is actually very cleverly designed so there’s a gap on the inside at the bottom so it fills with hot air after you light the fire. I won’t claim that it’s as efficient as a ceramic, but I would guess much closer to a ceramic than a traditional kettle in performance. I’ve cooked over 20 hours on a load of coal and had a fair amount left at the end that could have gone at least a few hours. -
Thank you for the excellent reply, complete with photos.
I used to do pork butt but it's an all day cook and when the weather is nice I want to be out bicycling in the mornings. However, when cycling season ends I'm thinking all day winter cooks could be a blast.
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I have the SnSK. I've used kettles in the past but haven't had one in years until last week when I got a Weber 22" from a member here. For me, the SnSK is a combination kettle and smoker: works pretty much like a kettle with the SnS insert but then you can use it as a kamado for a 20 hour cook with no problems. Cost is an issue but I got mine when SnS ran a 20% off sale. jfmorris summed it up nicely above.Comment
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I'd lean more towards the Weber Summit Kamado because of the size and the ability to easily cook with two zones. I'd also recommend keeping your kettle because..... why not? Two grills are always better than one and having a extra kettle might come in handy.
I made a video a few months ago comparing the WSK to my Kamado Joe. It might help give you some insights. https://youtu.be/QmDq3Hoo7_MComment
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In my opinion there is no perfect cooker that does all things equally well. Every cooker does one thing best and and there is an adjustment or worker around to try to match what a different cooker does best. The cook can make any of the afore mentioned cookers work. That being said the deciding factors IMO are what you can afford/willing to pay, how many people you will cook for and how often, what style of cooking will you do most frequently, and do you periodically cook for larger groups, can you make it happen with the cooker and/or how important to you is being able to feed a crowd. As to the afore mentioned small size of the 18’ Kamado that depended on how many people you cook for and whether you are planning to cook the entire meal. I can cook an entire meal for 4 on my 18” Big Green Egg and have done as much as 40# of Boston Butt at one time and on one load of charcoal. Tailor the cooker choice to your needs and preferences. Kamado style cookers shine in cold weather, but if you don’t plan to cook in cold weather what value would that be to you?lComment
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WSCG for the win!
I have the S6 and absolutely love it. You can smoke a lot of food on the 24" grill grate then add an extender rack for a second level if needed. Once your desired temp is reached, it runs itself so you have more time to mingle with guest or family.
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Since we’re seriously votin here, think we oughtta have an organized ballot box.
I vote fer No. 2.
Although I’m partial to the Kalamazzoo!Comment
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I’ve owned the Weber Kamado and a Big Joe 3. The Weber didn’t make the move, buyer wanted the grills with the house. So I went with a KJ3 in the new house, just to mix it up. I can honestly say that I miss my Weber, but the divide and concur system in the Big Joe is as close as I can get with my previous Weber with the SnS insert. I won’t repeat what has already been said other than 18” is too small of a cooking grid, 24” is ideal. Lastly, if you’re moving it or plan to move it around, go w/ the Weber.
Note: while I do miss my Weber Kamado, I love cooking on my BJ3, fantastic grill with a rotisserie.Comment
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Well…here’s another vote for the Weber. I really enjoy using my WSCG. In kettle mode it’s excellent. And that grate is fairly huge…so there’s all sorts of fire option there. In kamado mode it’s brilliant. It’s stable and easy to recover from operator error. And of course, it’s simple enough for one person to move around should that be necessary.Comment
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Add me to the Kamado Joe fan club. When you buy the unit it comes with everything you need.Others require you to buy everything a la carte, giving the first impression that they are less expensive when they are not. It has a much better hinge than the competitors. Their customer service is great. The demand and conquer system is pretty fabulous.Comment
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