I'm looking at used kamados in my area and for the past month have been sold on the Primo XL due to the oval size but Blaze has a promo right now with a free rotisserie kit and a price drop making it 1600 and primo brand new is 1619. now the size is dramatically different at 400 sq in vs 680 sq in. however i think you could find aftermarket stacking racks if you truly wanted (say from Grill Dome) for the Blaze since it's 20" like the average kamado. The advantage here is it'll never crack. I... Read more ..read more

Situation: I have a Grilla Silverbac which I love, and a Weber kettle for hot fast grilling. Been thinking of getting a kamado to replace my weber as my grill and eventually I'll do side by side smokes to see if I like the smoking better than my pellet smoker. If i did, I'd sell the pellet and just have my kamado. Anyone make this switch? The only one I'm considering is the primo XL because for me to commit to this, it has to be near the capacity of my current smoker. 680 sq in is still less... Read more ..read more

Non-eggers probablly have a similar device; it hangs the grate low in the base closer to the fire. I have recently been introduced to reverse-searing and am very intereted in getting this. I am wondering what other peope have experienced with having one (or others like it). I too hope more people use this forum, I for one would learn a lot from it ..read more

I've used BSG/BKK since 2010 and have always had the same 'issue'. Well, I don't know if it's an issue, but I am confident that on my BSG, it resulted in rusting/decomp of the area around the bottom vent. My issue is that water is condensing and draining out of my bottom vent. I do use a countersink of an Al pan filled with water to offset any temp spikes. Has anyone else had this and should I worry? Is there anything I can do to prevent this from happening ..read more

Is there an aftermarket stone or deflector plate for visions grills? I have the large stone and have had it for about a year or two. I went out side and was having trouble with a new lump charcoal holding temp and removed the lava stone and noticed is is cracked halfway across the stone. I would much rather have something that is longer so the ends of ribs or brisket don’t get burnt. Is there something else out there? I see aftermarket or other offerings for other manufactures but not much... Read more ..read more

Kept it simple, used Jeffs rub and around 25 charcoal briquettes, ran temp at around 375 to an I.T . of 150. Came out juicy and flavorful ..read more

So, I’m prepping for the “told you so” that’s probably coming with this post, so be gentle… I’ve used my Kamado hundreds of times. Typically twice a week, at least in the summer. Always with royal oak lump charcoal. Why? It’s cheap. It works. was at Home Depot a couple weeks back and noticed that Jealous Devil was on sale, and it made it actually less expensive than the Royal Oak, so I thought I’d give it a try. I now realize that I haven’t lived until today. My fam is big on the... Read more ..read more

There is somewhere in this section my "how to switch from charcoal to electric modification for egg grill"... Works like a charm... HYS on PID set to 5 deg. to keep constant set temp. Smoke generated via 8x6 inch smoking tray and pellets located in between heating element and top grill ..read more

Hi there... I searched but didn't see this. If there's another post, please kindly direct me :) Got the Gravity 800. Loving it, generally. The smoke seems inconsistent though... I put the wood chunks into the ash tray as recommended. I know that there's also the option to put wood into the the hopper itself but is that the only way to get good smoke? I don't like that just because I can't really control the smoke once it's down in the hopper. Would wood chips be better in the ash tray? Any... Read more ..read more

https://www.bbqguys.com/kamado-joe/classic-ii-18-inch-freestanding-ceramic-grill Run across from his on a deal site tonight. Thought I would share in case anyone was looking ..read more