A Meathead review contradiction? Concerning kamado cookers review

[Meathead]

EdF I was not referring to anyone as crickets. I was responding to this comment "Because this post is titled - A Meathead review contradiction...- It would be a reasonable expection that Meathead should comment on - and please clarify the ambiguity in his review - on this issue himself, but so far, just the sound of crickets, It will be good to hear what he has to say when -or if- he responds." Crickets is a common expression to imply silence when sound is expected. I was trying to explain why I had not responded more quickly.

[Grilgrate]

"Crickets is a common expression to imply silence when sound is expected. I was trying to explain why I had not responded more quickly."

You are right, I am sorry for saying that, what I meant to say did not come out as I intended, I did not mean to imply that you were in any way being evasive.

[EdF]

OK, Grilgrate, no problem from me. I've been known to have that lack of clarity issue myself. Welcome aboard!

[Meathead]

Lack of clarity is a feature of age. One might say that is what started this thread...

[Mosca]

For reference here is the article in question
https://amazingribs.com/ratings-revi...kamado-ceramic

Thanks for the keen eyes Grilgrate. The beauty and curse of websites is that, unlike books, one can constantly revise and edit. I wrote the second sentence long after the first, after having had more hands on experience with a wide range of kamados. I did not notice the contradiction.

I have just changed the first sentence to read "These are fine smokers and superb roasters." In other words, as a category, I think they smoke well enough but there are better smokers out there. But when it comes to roasting meats such turkey, prime rib, etc., and baking pizza, they are among the best things going. And as I explain elsewhere in the article, I think 2 zone setups and reverse searing are CRUCIAL for good grilling for everything from steaks to chicken, and ROUND kamados are harder to set up in 2 zones than oval shaped kamados, so I am not a fan of them as grills.

I respond to this question with great trepidation. Over the years I have learned that Kamado owners are DEVOTED to their cookers, more than any other subset of grill and smoker owners, and anything critical that I say often results in vicious responses. I will go back and read the comments above, but forgive me if I don't get deep into this debate. I have my opinions based on cooking on MANY different devices, and I don't want to start a flame war. And yes, I have a BGE on my deck as we speak.

Vicious? I would say, "strongly worded."

Actually you are spot on. What happens is that you sink $1000 into a cooker. Once you do that, you are committed. And you learn to deal with shortcomings, and you learn workarounds. It's either that, or have one of everything on the deck... but then there's nowhere to sit!

We'll be at Smoque on Tuesday May 8th. If you happen by and see a guy who looks like my picture, stop over and say hey.

[Meathead]

Any idea when you'll be there?

[Mosca]

Probably around 6ish? We’re visiting with my sister whom I love dearly but who also has no concept of punctuality. Call it 6:30.

[JeffJ]

One of my favorite phrases I learned at The Pit: It's not the cooker that makes great food, it's the cook.

[texastweeter]

So, how about them Cowboys.....

[Meathead]

So some further thoughts on white smoke. Tonite I cooked some smallish (but legal) freshwater rainbow trouts. I went to my gas grill, fired up the center burner, removed the grate, and tossed on a handful of dried herbs from last year's garden right on the bars that cover the burners. A BIIIIG handful. Within seconds it started to burn. I had the fish in one of those tennis racket things and well seasoned with Marietta's Fish Rub and olive oiled, and they went on the grill. TONS of billowing white smoke. My neighbor asked if I was burning off last year's crop of marijuana (for the record, I do NOT grow that herb). Within 5 minutes the smoke died. I flipped the fish and within 5 minutes they were done. The result? Gorgeous lovely delicate lightly smoked trout. Thank you white smoke.

[texastweeter]

The bay leaves, or bay tree branches (usually not dried) that I use to smoke shrimp produce a lot of white smoke as well. I think it may be the oils in it. It still tastes fantastic.

[Meathead]

I think you're right about the oils.

[LA Pork Butt]

Everyone has their favorite cooker and most tend to defend their cooker when critized. I don’t think that is exclusive to folks with ceramic cookers. Every cooker has strengths and weaknesses. I think the problem arises when one cooker is declared better than another. It becomes much like declaring an apple better than an orange. Is it okay if some folks prefer oranges and others apples? It is not a contest. Some folks like certain features on their cooker and consider other weaker features less important. That’s personal preference. Oranges taste fine. I just don’t like peeling them or chewing the tough skin. I like apples better.

[EdF]

Well, it's the same with all kinds of gear. If someone criticizes what you decided to get, a lot of "you's" take it personally and figure their judgment is what's being criticized. Human nature. Stay loose! Go smoke a fattie! All that stuff!

[Yno]

Not to create a big argument, but I think the idea of a two zone fire as the be all and end all to technique is just a bit over rated. I can cook low and slow on my BGE and then sear immediately on my gasser at 900 degrees, and that is what I typically used to do. But I found (and this is me personally, you may like your method better, and I wold probably enjoy sharing your food!!!) a better (again, for me) process that I learned here. I let my protein rest when it is a few degrees below my desired final temp. I then let the BGE get up to around 600 or so, which does not take long at all. Then I give the food the final sear, and I NEVER go over my target IT.

I'm old, and I have cooked on all sorts of contraptions, including Weber grills, and I believe a competent cook can produce wonderful results from any device, with a bit of practice. And I really think the the idea of a learning curve with kamado style cookers is over-blown, at least for anyone with some live fire cooking experience. My first time firing up the BGE was not for a practice run but for two tri tips, and they came out great. And I didn't have any problem keeping a steady temperature. Of course, I had been researching them for six months before I bought one, and I guess that helped a little!

[Grilgrate]

Really great input, you said a lot, thank you!

[JeffJ]

To take what Yno said a bit further. I have found that if I put meat in the PBC (using the grate) partially frozen, or using the 14.5 WSM with the bowl removed. By the time the meat gets up to the desired internal temperature the meat has gotten plenty of great color cooking over the radiant heat, but at a distance. It's a cooking method that I've really begun to embrace and I can see myself using these 2 drum-shaped cookers for more than just low/slow.