It takes 8 hours to smoke brisket. 60 seconds in the pizza oven will not result in a smokey flavor. It's a gimmick and a pain to maintain.

I'm not gonna lie. I trust barbeque information more from a fat guy.

My egg is 13 years old and still is in great condition and looks about the same as the day I got it. I live in Florida and use my egg about 2 to 3 times a week all year long. My egg is in my lanai and/or in the bird cage which now does have a canopy on it so the egg does not endure the rigors of outdoor weather. I have many accessories for my egg and belong to a grillers club here too. Everyth;ing I cook on egg is great from burgers to turkeys, chicken, pork loins, and tomorrow I will do ribs.

My egg is 13 years old and still is in great condition and looks about the same as the day I got it. I live in Florida and use my egg about 2 to 3 times a week all year long. My egg is in my lanai and/or in the bird cage which now does have a canopy on it so the egg does not endure the rigors of outdoor weather. I have many accessories for my egg and belong to a grillers club here too. Everyth;ing I cook on egg is great from burgers to turkeys, chicken, pork loins, and tomorrow I will do ribs.

Can you vacuum seal a 1 quart mason jar with dry goods or berries inside if you put it on its side in that circular depression?

You don't look healthy.

Great video. Glad to see some charcoal grills get some attention, an easy thing overlook with all the grills and smokers out there. Though I don't have it in an outdoor kitchen setup I have a Lone Star Grillz 30x60 Santa Maria grill. Just loaded it about 80% down this last weekend with 4 2.5 lb tri-tips and probably 20-30 chicken breasts with tons of room to spare. I love the adjustable height grate.

Once again, a terrific review. This guy should have a million subs!

Use a funnel next time for your salt and pepper

I have the Lifesmart and the PitBoss Kamado. I use the Lifesmart all the time and absolutely love it , especially for the cost. I really enjoy cooking on these..

I got a pit boss propane and pellet smoker on sale for $100 at Walmart almost 3 years ago and it’s still working great

Awsome

Great review!

I have a small wood fire pizza oven and it's hard to keep the oven over 700F. Considering to move to this one.

Style over substance. IMO this is for people who aren't really that into BBQ and more into materialism. Just buy a "proper" Kamado.

Out of principle I won't consider the Blackstone oven due to the pop up of Blackstone when playing this review.

Thanks for the video! I got an unused Kamado Classic B from a friend and am making preparations to use it for the very first time. It did not come with a heat deflector. I want to purchase one but want to make sure I get the correct size/one that works with my grill. When I search on Amazon, most mentions are for Kamado Joe, which I'm not sure if that is the same size as my Classic B. Also, when you cook pizza, do you put it right on the porous lava stone?

Run the komodo against the char-griller komodo style, kind of numbed that one wasn't in the video

The world never shut down.. That's a really bad way to put it.. Our government "experts" are who shut us down.. at great cost!!

Does anyone know if this is safe to use on a wooden deck???

There's actually only ONE correct way. According to KJ.

This is the best how to smoked pork video I've found and easy to follow. Came out amazing

I'm with some of the other commenters, that's a lot of electronics for it to not be fan controlled, and because of its unusual design, it doesn't look like any sort of after-market controller would fit either. I think they should swap out the electric start for a fan controller.

I’m FAR FROM a backyard chef but have a Country Smoker Portable Wood Pellet Grill that I used and “followed your EZ directions”. I have no thermometer probes other than the instant temp you used for tenderness check and the iffy gauge on the smoker lid. I told our friends that 4 of us are going to be guinea pigs. I actually let it rest for 4 hrs in a cooler & waited for them to arrive before tearing into it. WOW … we were all impressed. It was an incredible success. AND the bone slid out with ease. Thank You

Vision Grills has an electric starting option

Weber kettle vs pk360?

Would like to see a review of griddle plates that sit on top of a standard grill. Would be nice not to have two different propane stoves for outdoor grilling.

I'm really curious about the Blaze. I had a BGE for a little over five years and had to replace the fire bowl twice due to it busting apart. Those things cost me like $600 a pop to replace. After having a pellet smoker for the last four years, I'd really like to get back to a kamado-style. After watching your videos, I've narrowed it down to the Blaze, Kamado Joe Classic III, or the Grilla Grills Kong. Did you experience any differences between the Blaze & the ceramic grills in terms of their ability to hold & distribute heat? Does the Blaze get hot to the touch on the outside when cooking? That was always one of the things I like about my BGE when my kids were young. If they touched the side while I was cooking, I didn't have to worry about them getting burned.

I gave away my kamado. Switched to a Weber 26 with a hunsaker diverter and a spider venom. Temp control and finished product is the best I’ve ever had. Plus the 26” grill is nice when I want to remove the fancy stuff and just do some direct grilling for a large group.

I noticed the thermometer was at 4/10ths of its capacity, meaning it couldn’t have been at 550, unless your grill goes to 1300 degrees.

I was thinking maybe I found my next kamado; but for that price, I expect to have a temp controller. My Flameboss wouldn't even fit.

I have the Primo which i owned for about 10 years now. It grills and smokes but I find the smoker part has a few problems. Kamado grills retain their heat very well. They also keep the moisture in leaving a more juicy product. The problem they have is getting the temperature down. Once they above a certain temp, getting it down is a problem. Mine likes to cook at about 300 which is great for chicken, but if you want that smoking temp 200 to 250 it just doesnt want to do that. Too small a temp and it will stall on you and once you get to 300 you cant get it down to 250. This is why I have a pellet grill for low smokes and a gravity fed smoker for a more smoky taste.

The Traeger Flatrock is the one I’m gravitating towards. Glad to know it’s your go-to!

Looks like a messy cleanup and a bit of a hassle.

It seems to be made of sheet metal. It's enameled, so it should help with corrosion, but it's still sheet metal. I also see plenty of small sheet metal screws. I don't know what their made of, but they seem to be fairly light wieght. I can see the hinges loosening over time as the holes get worn out with use. Is it a heavy guage sheet metal? 😊

Thank you soo much man! I got a used grill and had no idea what to do to clean it.

Thanks!

Best review video I've seen yet for multiple griddles

I get a smoke ring everytime on my pallet smoker

Cool grill but pricey

Where is it made?

Alot of ppl have a KJ, pit that in your kitchen to remain relevant

I think it's a very clever design. I wonder why only one pound of charcoal is recommended when lighting. If you could just fill the basket with charcoal and use the automatic starter it would definitely give you a better distribution of heat across the entire cooking surface. I know it's a lot of money, but before you mentioned the price I anticipated it to be more expensive.

I like all the features. If I didn't already own a Kamodo Joe (which I never use), I "might" splurge. But $1,899 is too much $$$.

Id vote long term keeping in your patio the primo xl and the Kamado big Joe 3. By far the best in the group.

Looks like an escapee from the kitchen in a 1950's Leave It To Beaver episode.

I would like to see how Saffire Platinum kamato stacks up against the Joe.

Well aren’t I glad I watched this before adding the charbroil to my cart😅

Looks like a fridge

I just built a UDS for under 50.00, bbq industry is getting way too greedy.