Love the looks of those grills.
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I've been eyeing one of these for awhile and would like to know more about it. Have you thought about writing a full review?
I also have a few specific questions:
- Searing, how close can you get the charcoal to the upper grilling grate? I am in the camp that views grill marks as "wasted opportunity", most of the videos on the M youtube channel show pronounced grill marks (using grill grates) I am wondering can you get this close enough to the charcoal to get nice even browning? Also can you roast santa maria style with the lid open?
- Smoking, I am used to either a big green egg or a pellet smoker that can smoke all night with little attention. How do you do long overnight cooks (brisket, pork butts) with this burning logs, i.e. how often do you have to get up and throw a log on or manage the fire? I see that it can be used with a controller but do you have to add logs often enough that you can't go to sleep, or does the controller feature only work if burning lump? If the latter, will a basket of lump go all night?
- Logs - does this fit full length logs or do you have to cut them in half? If they have to be cut in half, this is probably a stupid question but how do you cut it in half (I've used an ax to split wood, but never cut in half length wise), or do you have a source for smaller logs or what?Comment
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great questions, I am following. I also have a BGE large and while I have learned how to use it well(I think) and have all the accessories including a bbq guru . Its just too dang small, everything has to be fitted onto that grill like I'm playing Tetris.
So I keep going back and forth between the M1 and a lone star grillz, and even a pellet cooker like the Memphis .
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how does it compare to your Komado cooker in the picture. I have a BGE large and was considering it but I want to be sure it offers considerable more cooking room. thanksComment
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Hello!! I realize this post is quite old, I wanted to check in and get your thoughts now. I am in the market for an M36, and my biggest worry at this point is how having the fire directly below the cooking chamber helps or hinders cooking. That must be a LOT of radiant heat coming up through the baffle, and I wondered if that created issues with too much heat on the bottom of the food and / or TOO efficient of a cook resulting in less smoke flavor.
I’d LOVE any thoughts on that!! Thank you!!Comment
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lancefravel - Welcome! It looks like you're new, so a quick tip, if you're responding to something old like this, or trying to get someone's attention, adding an @ sign in front of their name (make sure you spell it right) will send them a notification that they've been mentioned. Unfortunately, it looks like Smoke Dawg is no longer a member - but I'm sure lots of others here have experience with that smoker/grill.
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