The Hasty-Bake can do everything you are talking about and will last a lifetime. I have a Hasty-Bake gourmet and have cooked everyone of those things on it. If you get the Hasty-Bake, you will want to seal the door to the firebox better. It is very loose fitting and you get a ton of air into the fire, which is a problem. Get a good seal on there and you will improve your cooks on the HB about 1000X ..... the other thing is get a set of grill grates. Although you can get the sear zone up to a solid 700F as it stands, with grill grates you will get over 900F according to my IR thermometer :-)
I have cooked everything you can think of on my Hasty-Bake ..... I’ve done 4 pork butts at once, 40 chicken thighs, I cook steak, chicken, etc routinely. For low and slow, I can keep it running about 240F for 6-8 hours before I have to refuel.
Here’s a few pics from some cooks on the Hasty-Bake
Wow, tough call.
Your smoker can obviously handle the ribs, butts, & briskets...
Steaks and chicken though... I’ve never used the Joe Classic. How does it handle 2-zone setups?
The Hasty Bake seems large enough to easily set it up for 2 zone cooking. Some kamados are more capable than others in that regard.
I don’t have access to a Hasty Bake, and the closest thing to a kamado that I have is the Weber Summit Charcoal (I love it)...so I’m sure others will be able to offer a bit more insight. That said, I would definitely have a look at the reviews on the free side as well.
I am planning on buying a new grill this week. Got in narrowed down to a kamado joe classic or hasty bake. Most of my cooks are ribs, pork butts, chicken, and steaks with an occasional brisket. I do have a gateway drum smoker. Which grill do you think fits my needs better knowing this? Thanks for your help.i also have a griddle for things like hot dogs and burgers.
Leave a comment: