Most of the members here all agree that a kettle is one of the most versatile cookers out there. With a few accessories added, it’s easy to do first class grilling and smoking as well. The Weber kettle is by far the most popular kettle in the world. But not too long ago, a more than worthy competitor in the kettle market has emerged, the SNS Deluxe Kettle. It has some noteworthy features that are not found on the comparable Weber. Here’s a review from our own Max Good. If you decide to go with a kettle, I can highly recommend this one, as I have both the SNS and a Weber kettle.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Welcome from NE FL. I concur with the recommendation for a Weber Summit Charcoal Grill (Weber Kamado) if you live in an area of the country with lower humidity and if not, a Kamado Joe Classic Joe I, II, or III.
Last edited by hoovarmin; September 2, 2022, 08:26 AM.
I have a Primo XL, but in your case I am going to suggest AGAINST it. And here are my reasons.
1, It is very similar to your BGE. Sure, it is oval and can be set up for dual zone. But will you REALLY do that? I can say that I rarely have.
2. You can use the BGE for smaller scale long cooks. Try it. Get a Fireboard controller and it is like magic. Cooking for only you and your wife? BGE can easily take that task on. Just need the heat deflector. The controller is optional, but I LOVE mine with my Primo. Overnight cooks for something like one full brisket or one large pork butt is effortless.
3. WHY I do not use the Primo for direct grilling as much. FLASHOVER. That damn thing will throw fireballs at you that makes giant flower Super Mario jealous. With the lid up, the fire quickly gets to be too much. Close the lid and airflow gets cut off, but all the heat is still there. Grease and fat drips on the coals, and now your grill is full of stuff that wants to burn but can't because no oxygen. So now guess what happens when you lift the lid? Now if you are ready for it, and have proper protective gear such as welding gloves, a welders apron, safety glasses, and a fireman helmet you can put on a pretty good show. OK maybe you do not need all that, but still it is a thing that happens so be ready for it. At least go with the gloves!
4. In short, the Primo is an EXCELLENT smoker. You can do low and slow or hotter and faster, and temperature stability is rock solid even if the outside temperature swings. But for direct grilling? It will do it, but.....be careful.
You said you wanted "high temp grilling with controlled temps and a simpler/smaller smoking option". To me this is not really a good description of the Primo. But a simple Weber kettle hits all the marks. High temp grilling? YES! That is the original purpose, and it does it very well. Controlled temps? YES! With the vents you can control temperature. You can even add a controller if you want. Simple/smaller smoking option? With the Slow-N-Sear sure. A lot of people here do this all the time. Even without the SNS you can pile fewer coals on one side and put the food on the other side. And then if you want direct heat, simply move the food over. Also there is a 99% reduced chance for a fireball of doom.
So there you go. A Primo owner and enthusiast, suggesting a cheaper option! Don't get that very often.
Maybe I am doing it wrong but I don’t seem to have an issue with 600-700 plus on my Akorn. I light with two firestarters, leave the lid up, and vents wide open. Wait until temp is reached, sear meat, and shutdown and close lid. No fireballs? I find it works extremely well.
STEbbq You can do that, but I find that if I want to sear meat it is easier to use the gas grill or the cheap kettle I got for free. If the heat plates are used, they are VERY hot and it is easier to not try to move them. The flashover is more of a problem with high heat and a closed lid. But if you already have a BGE and are looking to expand, why get a Primo? Unless you are selling the egg. Otherwise, I would just keep the egg and get a gasser or kettle.
I agree on not adding a Primo for work the BGE should do well already. I can definitely see how a gasser or kettle can work here but it does feel like a step back from a quality BGE (unless you want to sell it and use the money for something else altogether). I lean towards a two kamado setup one day for capacity reasons and letting me cook lots of food easily at two different temps.
I jump on the kettle bandwagon. With the sns and a vortex along with your other tools, I think you will have all the bases covered. Of course, once you have it, we will encourage you to keep collecting - we think you need the new pit boss griddle, either a Bronco or a pbc, the list goes on!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Welcome from Western Massachusetts. Thank you and your wife for your service. A Kettle is versatile and could cook multiple methods with the right accessory. I have a Pit Barrel. Its main use is ribs and larger hunks of protein for longer cooks and smoke. Please let us know which path you take.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
You have quite the variety of cookers already. I have trouble understanding how you have trouble doing indirect on your BGE, as with the deflector in place, that should be ideal for smoking smaller quantities than on your other cookers. Sure you can’t instantly switch from indirect to direct with that setup.
As far as the Primo goes, while it will do 2 zone better than the BGE, I think you should listen to the advice above from SmokeyGator on that subject. I have a SNSGrills Deluxe Kamado, and with the SNS insert it can do a nice direct/indirect setup, but you can get that cheaper with one of their kettles. I have a Weber Performer Deluxe with all the SNS accessories, and it is definitely faster to heat up for direct or indirect cooking than the kamado, but similar in overall usage.
I love my Primo and I have never thought "I should have got that other thing". But it really needs a pairing to make up for the things it is not so great at. I am of the opinion that a kamado paired with a kettle is really all you need. OK fine, a kamado and kettle and a griddle. And yea, also a gasser! But that is all right? Kamado, kettle, griddle, gas grill. OH YEA and a pizza oven......
SmokeyGator I think I could get by with just my kamado and my flat top. Not that I plan to get rid of the kettle, gasser or offset, but those two are what I plan to eventually build into an outdoor kitchen.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Hey AZhouse …. First, glad to have you posting Brother (retired tank crewman here, although I probably retired before you joined the Army LOL). If I understand right, you are looking for something fairly easy to use that can do some low and slow as well as high temp for steaks and such. If that’s correct, I would highly recommend the SnS Kettle with SnS insert ….. see my fairly extensive post on it here
Hello,
Intro,
My wife and I recently retired from active duty military and are looking forward to starting a new chapter where we can spend more time in the states with family.
To the contributors of this site,
I've been following the site for some time, but this is my first post. I want to thank all the folks contributing to
Just as a backup…..
Last edited by Panhead John; September 3, 2022, 06:21 PM.
I have a LSG pellet, a LSG offset, a Weber Performer, a Weber Summit and a BS. All get used but depends on the food, weather, what I have going on and my mood. Good luck with whatever direction you decide. As you get closer to your decision many here can assist with any questions. Good Luck!
Honestly, I think you have an outstanding option already in your stable for your needs with the BGE.
"I'm looking for a new addition that allows for high temp grilling with controlled temps and a simpler/smaller smoking option. My thought is a Primo Oval Ceramic Grill. So something versatile. Thoughts?"
If you are already comfortable searing on the BGE and want to smoke, I mean the kamados are excellent smokers.
Do you have a deflector so you can properly smoke? This creates indirect air flow and makes it much easier to control temps in the 200-275 range.
Congratulations on your retirements! (Or...as I like to call it, "The Afterlife"). After years of one-style haircuts, I'm still not sure what to tell my barber when he asks me what I'd like...
I'm intrigued by the oval, but for pure versatility it's hard to beat the kettles out there. Whether it's the Weber or the SnS, full sized or travel, they just seem to allow me to fill the gaps with my other needs and don't have the weight issues of the ceramics...
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