Grilling and smoking thread.

Aside from the cost, the main concern that I've got about kamado's and other charcoal grills has to do with regulating the heat.  But looking at these, it seems that might not be as big a deal as say the standard metal charcoal grill.  How easy is it to maintain constant heat without frequently adjusting the vents?  Not going to buy one anytime soon (again, the cost), but I'm more interested in them now than before.

From everyone I've spoken to that owns one, regulating heat on the BGE is a piece of cake.  I haven't actually used one, but that's what I've heard.

You will love a BGE, no doubt. I was originally looking at one myself, that's how my brother ended up with one. I have several friends "forum members on another forum that I've met over the years" that own a Keg that used to own or still may own a BGE and they like the Keg better. In reality a kamado is a kamado is a kamado. They ALL cook very similar, so much so that THAT portion becomes a non factor. I can cook the same on a $300.00 Akorn as I can a $4000.00 Viking kamado. So what's the difference in a BGE and a Keg? Mainly, it's the portability thing. You mentioned about the BGE having a lifetime warranty. It's true, it does. It's not what you think though. It will cover most but all things and not EVERY thing is lifetime either, check the small print. I can tell you what it doesn't cover. Breakage due to falling over and I'll go ahead and tell you, this happens a good bit. I have a buddy who used to sell BGEs in Alabama and he would tell me that people would come in, mad as hell, because they were rolling the heavy beast around, hit a rock or uneven spot on concrete and over she went! Can't put Humpty Dumpty back together again, and you're out of luck on the warranty. Ceramics also hold moisture and can and will crack over time. You'll be replacing that firebowl every so often, count on it.

The one thing that BGE has done is marketing. They've done a freaking fantastic job making themselves visible and everybody thinks because they've heard of it, it must be good! They ARE good, are they the best, no. But they're out there for the masses. Primo is a better ceramic, but again, it's ceramic. Also, to your statement about anyone who has never said "I wish I had gotten something else" let me offer you this. After spending a grand on something, would YOU say that yourself? Nope. Also, they have nothing to compare it to and have only cooked on a BGE. Lastly, a LARGE portion of people who buy a BGE do it for a "status" reason. They may cook a few burgers and dogs on it here and there, most eggs don't get used much. People like cooking with gas, they think that charcoal cooking takes too long so the poor egg sits unused. I see it all the time as I am in different peoples houses everyday. I see that they have and egg and I'll start talking about grilling and whatnot, most buy it for the fact they can say that they have an egg. Silly really.

I do A LOT of cooking on my grills. My kamados (Kegs) get the most use. I cook on them 3-5 times a week. I would buy them again in a blink. Granted, when I bought my kegs, they were called Big Steel Kegs then, I paid $679.00 for my BSK 4000 model, which came with a 2 tier grate (lower cast iron grate, stainless top grate), side shelves, a "multi tool" which is an ash removal tool and vent adjuster, cart with wheels and a receiver to sit on the hitch adapter for transporting it and a cover. They now are called Broil King Keg and sell for $899.00 w/o a cover. BUT they are still cheaper than an egg with all of those options. So.......in the midst of all of this kamado discussion, the end result is portability. If you are going to buy an egg and put it in an island and never plan on moving it, then no worries, go for it. It you want to load a kamado up on the back of your truck to go camping and eat better than everyone else or take it tailgating, get a keg. It's that simple really. Both make GREAT food (as long as you know how to cook that is, it's just a machine, not a miracle maker lol)

Quality of materials. The Broil King Keg is a much more solid grill. The Akorn feels cheaply made by comparison, hence the price difference. The Keg is far more insulated than the Akorn, will hold heat better and use less fuel. The food they cook will taste the same though. The Akorn is a good buy if you're just going to use it at a normal rate, if you plan on cooking on it all of the time, you're going to want a keg or and ceramic kamado for longevity. Like I said earlier, the Akorn would be great for a entry level kamado cooker, let you get your feet wet so to speak. I have recommended them to people in the past.

Also, the keg can be hooked to a receiver and transported. It's the ONLY kamado that does this.

Second attempt at brisket tomorrow. Got a dalmatian rub on it in the fridge and a much better thermometer than before. The last one wasn't bad, just a little tough.

Here is a great article from one of my favorite websites that gives an overview of kamado's:

amazingribs.com/bbq_equipment_reviews_ratings/equipment-reviews?field_manufacturer_target_id=All&field_prod_function_tid[]=28

You can click the link at the bottom for an in-depth review of all the major manufacturers. RG, the article seems to mirror a lot of what you're saying. One of the biggest problems seems to be over-shooting the temperature considering how hard they are to cool down quickly.

Ramen, every grill has a learning curve. I NEVER overshoot my temp, EVER. I figured it out very quickly. The reason it takes time to come back down IF you overshoot is that it IS so thermally efficient. All of that insulation keeps it from consuming more lump than an egg. Ceramics cool down quicker because they don't retain the heat as well. I also use an ATC for overnight cooks for peace of mind. Automatic Temperature Controller to answer your next question, lol!