Aldeer.com Forums Alabama Deer Talk Aldeer General Forum School me on Komodo grills

Anyone use the Char Griller Acorn ? I know they are steel , and not ceramic.

I’ve had one for 3 years. Love it and it’s going strong, but eventually it will rust. I will go to ceramic eventually.

I have one and have been happy with it. It’s 3 or 4 yrs old. If you keep it outside and not under an awning, get a good waterproof cover for it. Only complaint I had was the cast iron grate rusted out relatively quickly but I replaced it with a stainless replacement and it’s been good ever since. To be fair, the premature rusting on the grate is partly on me. My cover had dry rotted and let water in at the top, and the water was seeping in the top vent and down onto the grate so that’s on me.

I would highly recommend going ahead and buying the biggest they make.

That's over twice as much though... dang

I’ve had my BGE for 13 years. I’ve replaced the firebox grate once, the hinges once, and the felt gasket once, all due to normal wear. The only thing broken was the ceramic plate setter thing, which was my fault for dropping it.

I wouldn’t consider any other brand if mine broke in half tomorrow.

Think about indirect heat and how often you use that style. It may affect what you buy.

The primo makes it easy. I don't have experience with round kamado grills but the indirect method seemed difficult to achieve.

If your goal is smoking, low temp cooks and searing only, it probably doesn't matter.

I think the XL big green egg is way too big for my uses. For a medium sized family anyway. The large is much better for normal daily use and you're not running to the store for charcoal every month.

They crack because the user heats them up too fast. I start my BGE with a very small fire to let it slowly warm up. I've had mine peg the needle off the scale (by accident) and not crack. I'm on my 7th year with this one.

KJ addressed this with their divide and conquer setup.

Agree with all this.

Ive had the big joe for years. Much better than a regular charcoal grill. My mother has a joe classic and its easy enough for an 82 year old woman to use and she loves the taste of the food.

The Kamado Joe Classic II just went on sale on Amazon for $839

I see that.

Any idea what the difference is between the classic 1 and 2 is ?

Both are 18 inch grills. Just trying to see what the difference in price is all about.

Their words not mine..

“ The differences between the Kamado Joe Classic I and II are the vent, the firebox, the gasket, and the lid. The Kontrol Tower Top Vent is now made of powder-coated cast aluminum which makes it resistant to mold and rain. It allows for consistent airflow and doesn’t lose its setting whenever you lift the lid. Moreover, it prevents rain from getting inside the grill. The patented Air Lift Hinge was improved to make it even easier to lift. You can now do this with just one finger. The AMP (Advanced Multi-Panel) Firebox is made of six pieces that enable the firebox to flex under heat without causing damage to the material. This prevents the firebox from cracking during high heat sessions. Lastly, the double-thick Wire Mesh Fiberglass Gasket still provides your grill with a superior airtight seal but it has a longer lifespan, 10x longer than your average gasket.”

Trust me there are gonna be times you’re going to need to cook a lot of food at once and you’ll be glad you got it. Egg type cookers don’t burn near as much lump as you think, I can get 2-3 smokes off a batch of wood sometimes. I have the large and three slabs of ribs is packed and two butts is maxed.

I had a large and a friend has the XL. It takes 3 Xs as long to get up to heat in the XL as mine did. About 45 minutes. He has since switched to a heat gun type light and is much quick he says.

The large was fine for the wife and I plus dad. Large family gatherings was much more work. The 24” will give me better options I think. The Oval Primo should work too. Another friend has the first generation Primo Oval XL and he has trouble getting a hot fire. Great smoke for ribs etc.... however

Well, story time. I lit my egg one time and waited a bit to go check. I was trying to get to 350. It was showing 200. I said that’s not possible. It’s been too long. I tried to lift the lid (thank goodness it didn’t open, at least not easily). The thermometer had spun all the way around and went back to 200. It didn’t open because the seal had melted together. A few days later I used a knife and a saw and got it to open. I replaced the seal and it’s doing fine no cracks. It’s only 10 years old though.

You can burp while everything is wide open and it’ll get high temps. I used to do this and grill steaks when it was 700 to 800 degrees. Then cool it down and cook the wife’s chicken while my steaks rested. Probably why I went thru so many fire boxes.

Dangit man... That's gettin it done !!