Thanks appreciate that. I speak several times a year to groups of 50 to my largest being 700. Getting in front of a camera was far worse for some reason lol. They say it takes awhile, definitely a learning experience for sure.
Dennis Linkletter and Harbison Walker developed the two component wall of Kamado Komodo. I consider it three layers with elastomeric for tiles as last outer layer. Very advanced technology which justifies the high price, where you are also getting beauty along with advanced industrial design.
Sorry, I mean Komodo Kamado. The long extension spring for lid is fairly unique, and exhaust spinner uses acme type square threads, which can overcome crud and not bind. Intelligent design has a beauty of its own.
Impressive Collection of Cookers. Came across your channel and you have some great comparison videos. Enjoying catching up on your channel. Subscribed! Thanks!
Thank you. A sticker burner is in my future for sure. I’ve been watching videos on them for a couple months. Definitely like to own one down the road. Thanks for watching!
Do you have any more thoughts on how your KK cooks compared to your old KJ Big Joe? Kamado Joe folks talk about the importance of not being over insulated, airflow, and "clean" smoke. Yet Komodo Kamado is super well insulated and brags about their efficiency. I'm so confused about what actually produced better food. Any thoughts?
Build quality, there isn’t a nicer Kamado grill on the market period. KJ is mass produced and doesn’t come close. Smoke wise: The KK forces air directly through the lump, especially when you use the basket splitter. This allows it to be efficient, yet still burn a nice clean smoke. On the 32” you can burn 1/4 basket and smoke all day long. This means your meat is never over the fire so no deflector shields and no dried out meat. The guys on the forums take it a next level and build a smoking pot. Basically a cast iron pot with holes drilled in the bottom. This forces the wood to heat up and smoke to come out the bottom be burned again by the bit lump creating a super clean smoke. I haven’t bothered with this yet, but maybe one of these days. It does a great job without the fuss. It cooks some great food. It’s a step up from a KJ for sure, but don’t think the KJ doesn’t cook some great food as well. A KK is a luxury Kamado and you are paying for being hand built and high quality components. It’s worth every cent, pictures don’t do them justice. Most coming from a KJ or a BGE will tell you the food coming off a KK is a step up. The mass gives you better radiation of heat on your food and I find it even juicer. Hope this helps!
Many thanks for the video, really great. Maybe you can give me a tip with your expertise: I would like to buy a grill, I actually had my eye on a gas grill, but have now discovered the ceramic grill and am fascinated. I will only buy one grill, and i mainly roast chicken & vegetables, rarely steaks/sausages. Which grill would you recommend? And is a rotisserie really as beneficial as everyone says it is? Many thanks for your answer in advance. Greetings from Germany
Based on what you are cooking either will work. A Kamado style grill will have better flavor and give you the option to smoke if you want to, but a gas grill is less work and will cook what you want easily. Highly recommend rotisserie. You’ll love a whole chicken done that way. Super tasty. 🍻
No unfortunately that will not produce similar results to a Kamado. Kamado uses lump and has very little air movement so there is a lot more smoke in the chamber. 🍻
I use one fire starter for under 275 and 2 for 300 or higher. Light a section in the middle, allow it to slowly come up to the desired temp. This should take approx 30 mins. Then I dial it in and make sure it’s where I want it. Ideally depending what you are cooking and the outside temp, you want to let it heat soak a bit before you start cooking. You don’t want to over shoot your temp. Very hard to get it back down.
I believe it you look at my wing battle video or the most recent KK wing video, I did more behind the scenes of how to start. Pretty sure it’s the wing battle.
Well if you are a Costco member, google Kamado Joe roadshow and keep an eye on the schedule for your local store. They don’t publish too far in advance, so you have to keep checking. Kamado Joe Big Block is nice and you won’t beat the price of it during the road show. Can also find online or at Lowe’s. Otherwise I use a lot of Fogo, but it is expensive. If you look up KomodoKamado they also have 2 types of charcoal. One is coconut char which is pretty much flavorless. They goal there is you can then add whatever smoke flavor your want instead of getting charcoal flavored smoke. The other is coffeechar. Amazing flavor, hard to describe but awesome with most meats. Didn’t sound appealing until I tried it. Also have coffee smoking wood. It comes in batches and is sometimes out of stock for a few months. Otherwise I hear good things about Jersey Devil, but have not tried it yet.
Very rarely. Usually on turkey or something that’s going to be super messy and I want to catch some of the grease. Most times I don’t though. Water is often used in other units to help stabilize temps. The KK is rock solid once you get it locked in. No water needed for this reason. Also water is often used in units that have a higher volume of air moment to help add moisture to the air. The KK has very small amount of air movement due to its design and therefore water is not needed.
Loved the overview. I have a Weber kettle and have only used briquettes. I may try to get some good lump charcoal to try out and see if there is a difference. Also looking into a Weber propane for the convenience factor during the week and when hosting people. Is there any point hanging onto a charcoal kettle when you have a propane grill on hand? May just sell it if I get a Weber Summit. Could try to add a Kamado Joe down the line in a couple years. Was initially looking at pellet grills but I think propane may be a better first step for me.
Definitely try some lump in your kettle for sure. Burns hotter and cleaner. Gas is nice to have, especially during the week or in the winter when you want something that heats up quick and still gives good flavor. I’d hang onto your kettle until you add a KJ. Tough to beat a burger and steak over charcoal. Summit served me well for 8 years. Loved it. Thanks for watching!
@@RumandCook Cool, looking forward to putting some more effort into grilling. Need to find out what grilled meats my one year old can eat, and also figure out what to grill for my vegetarian wife. Will check out more of your videos for inspiration.
The worst part about getting good at grilling is going out doesn’t take as good anymore haha. I don’t have a lot of vegetarian recipes in my play book, but I’ll share a few over time. Tough to beat any grilled veggies though! Best of luck!
@@RumandCook Curious what you think about the Weber Summit/Kamado grill. Part of me is leaning towards that, another part of me says go for a Kamado Joe, and another part says just get a slow and sear for my existing Kettle, invest in thermometers, etc and use the saved money on meats and other food. Try doing the best I can this year with just a kettle plus accessories before buying anything expensive.
Well, my first piece of advice is always save money and buy high quality once, rather than buy good many times. I’ve wasted a lot of money on less expensive products only to replace down the road. The KJ is a great product and does a good job. I don’t think you would be unhappy with it at all. That being said, the KK is superior and really not that much more in the grand scheme of things. I don’t think you can go wrong with either though. Also depends if you want to get into smoking meat. A gas grill and charcoal grill combo gives you the ability for fast cooks during the week and charcoal when you have more time. You can also do a lot of great cooks on a kettle with some accessories. If smoking is your plan, then I’d lean towards a KJ or KK long term. However! You could get a Weber Smokey mountain charcoal smoker for $300 and also have some great food. I started with an electric smoker and then went to the Smokey mountain before getting the KJ. Sorry not a definitive answer, but food for thought.
Well first, thank you for your service. Can’t go wrong with a KJ, I loved mine. Napoleon makes a good grill as well. My newest video is a review on the Lynx and I’ll be doing a similar video on my Komodo Kamado soon. Thanks for watching!
The principles are the same though, regardless of price. I just encourage people to save and buy a step up because they will perform better and last longer. I learned that the hard way. 🍻
In Canada we call them a barbecue. I switch back and forth between grill and bbq in my head all the time. Been in US for 20 years. You can take the kid out of Canada, but can’t take the Canadian out of the kid. 😁
▶ *Free Download!* - 11 Secrets to More Smoke on a Pellet Grill: www.pelletgrillsecrets.com
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I went with the Kamado Joe personally it's the best nothing beats charcoals.
If I could only have one it would be the Komodo Kamado. Tough to beat a Kamado grill.
You have improved a lot in 8 months. I can see glimmers of your presentation potential in this video that really shines through on your newer videos.
Thanks appreciate that. I speak several times a year to groups of 50 to my largest being 700. Getting in front of a camera was far worse for some reason lol. They say it takes awhile, definitely a learning experience for sure.
What a great video! Best of all 3 fuels good job great presentation
Thanks! It's a long one, but tried to give enough detail to assist in any buying decisions. Lots of options out there for some great cooking!
Dennis Linkletter and Harbison Walker developed the two component wall of Kamado Komodo. I consider it three layers with elastomeric for tiles as last outer layer. Very advanced technology which justifies the high price, where you are also getting beauty along with advanced industrial design.
Sorry, I mean Komodo Kamado. The long extension spring for lid is fairly unique, and exhaust spinner uses acme type square threads, which can overcome crud and not bind. Intelligent design has a beauty of its own.
I missed this, design is def too notch!
Impressive Collection of Cookers. Came across your channel and you have some great comparison videos. Enjoying catching up on your channel. Subscribed! Thanks!
Thanks! I appreciate the feedback and you subscribing.
Excellent review! Tell me about that butcher block. What is the wood and what are the dimensions? Do you have a link?
Thanks. It’s from Cotton and Dust. 24x18x2. I’m not sure on the wood type. Last I heard shipping was very slow, but they are nice boards.
That is a very impressive arsenal. Some bbq goals there for sure. Curious as to whether you have considered getting an offset / stick burner?
Thank you. A sticker burner is in my future for sure. I’ve been watching videos on them for a couple months. Definitely like to own one down the road.
Thanks for watching!
Do you have any more thoughts on how your KK cooks compared to your old KJ Big Joe? Kamado Joe folks talk about the importance of not being over insulated, airflow, and "clean" smoke. Yet Komodo Kamado is super well insulated and brags about their efficiency. I'm so confused about what actually produced better food. Any thoughts?
Build quality, there isn’t a nicer Kamado grill on the market period. KJ is mass produced and doesn’t come close.
Smoke wise: The KK forces air directly through the lump, especially when you use the basket splitter. This allows it to be efficient, yet still burn a nice clean smoke. On the 32” you can burn 1/4 basket and smoke all day long. This means your meat is never over the fire so no deflector shields and no dried out meat.
The guys on the forums take it a next level and build a smoking pot. Basically a cast iron pot with holes drilled in the bottom. This forces the wood to heat up and smoke to come out the bottom be burned again by the bit lump creating a super clean smoke. I haven’t bothered with this yet, but maybe one of these days. It does a great job without the fuss.
It cooks some great food. It’s a step up from a KJ for sure, but don’t think the KJ doesn’t cook some great food as well. A KK is a luxury Kamado and you are paying for being hand built and high quality components. It’s worth every cent, pictures don’t do them justice.
Most coming from a KJ or a BGE will tell you the food coming off a KK is a step up. The mass gives you better radiation of heat on your food and I find it even juicer.
Hope this helps!
Many thanks for the video, really great.
Maybe you can give me a tip with your expertise: I would like to buy a grill, I actually had my eye on a gas grill, but have now discovered the ceramic grill and am fascinated.
I will only buy one grill, and i mainly roast chicken & vegetables, rarely steaks/sausages. Which grill would you recommend? And is a rotisserie really as beneficial as everyone says it is? Many thanks for your answer in advance. Greetings from Germany
Based on what you are cooking either will work. A Kamado style grill will have better flavor and give you the option to smoke if you want to, but a gas grill is less work and will cook what you want easily.
Highly recommend rotisserie. You’ll love a whole chicken done that way. Super tasty. 🍻
@@RumandCook And what do you think of a smoker box in the gas grill? Does it achieve convincing/equivalent results to the Komado? best regards
No unfortunately that will not produce similar results to a Kamado. Kamado uses lump and has very little air movement so there is a lot more smoke in the chamber. 🍻
When you light the charcoal do you get all the coal lit before cooking or just get the charcoal started then and when it hits the temp start cooking?
I use one fire starter for under 275 and 2 for 300 or higher.
Light a section in the middle, allow it to slowly come up to the desired temp. This should take approx 30 mins. Then I dial it in and make sure it’s where I want it.
Ideally depending what you are cooking and the outside temp, you want to let it heat soak a bit before you start cooking.
You don’t want to over shoot your temp. Very hard to get it back down.
I believe it you look at my wing battle video or the most recent KK wing video, I did more behind the scenes of how to start. Pretty sure it’s the wing battle.
Looking Forward To Your Content Coming !
Missed this one. Thanks!
Very helpful video! Thank you.
Quite welcome. Thanks for watching!
What is good lump charcoal in your opinion? I need to find a new manufacturer for spring.
Well if you are a Costco member, google Kamado Joe roadshow and keep an eye on the schedule for your local store. They don’t publish too far in advance, so you have to keep checking. Kamado Joe Big Block is nice and you won’t beat the price of it during the road show. Can also find online or at Lowe’s.
Otherwise I use a lot of Fogo, but it is expensive.
If you look up KomodoKamado they also have 2 types of charcoal. One is coconut char which is pretty much flavorless. They goal there is you can then add whatever smoke flavor your want instead of getting charcoal flavored smoke. The other is coffeechar. Amazing flavor, hard to describe but awesome with most meats. Didn’t sound appealing until I tried it. Also have coffee smoking wood. It comes in batches and is sometimes out of stock for a few months.
Otherwise I hear good things about Jersey Devil, but have not tried it yet.
Do you put a water pan in the Komodo when smoking? If so why? If not ,why?
Very rarely. Usually on turkey or something that’s going to be super messy and I want to catch some of the grease. Most times I don’t though.
Water is often used in other units to help stabilize temps. The KK is rock solid once you get it locked in. No water needed for this reason.
Also water is often used in units that have a higher volume of air moment to help add moisture to the air. The KK has very small amount of air movement due to its design and therefore water is not needed.
Loved the overview. I have a Weber kettle and have only used briquettes. I may try to get some good lump charcoal to try out and see if there is a difference. Also looking into a Weber propane for the convenience factor during the week and when hosting people. Is there any point hanging onto a charcoal kettle when you have a propane grill on hand? May just sell it if I get a Weber Summit. Could try to add a Kamado Joe down the line in a couple years. Was initially looking at pellet grills but I think propane may be a better first step for me.
Definitely try some lump in your kettle for sure. Burns hotter and cleaner.
Gas is nice to have, especially during the week or in the winter when you want something that heats up quick and still gives good flavor.
I’d hang onto your kettle until you add a KJ. Tough to beat a burger and steak over charcoal. Summit served me well for 8 years. Loved it.
Thanks for watching!
@@RumandCook Cool, looking forward to putting some more effort into grilling. Need to find out what grilled meats my one year old can eat, and also figure out what to grill for my vegetarian wife. Will check out more of your videos for inspiration.
The worst part about getting good at grilling is going out doesn’t take as good anymore haha.
I don’t have a lot of vegetarian recipes in my play book, but I’ll share a few over time. Tough to beat any grilled veggies though!
Best of luck!
@@RumandCook Curious what you think about the Weber Summit/Kamado grill. Part of me is leaning towards that, another part of me says go for a Kamado Joe, and another part says just get a slow and sear for my existing Kettle, invest in thermometers, etc and use the saved money on meats and other food. Try doing the best I can this year with just a kettle plus accessories before buying anything expensive.
Well, my first piece of advice is always save money and buy high quality once, rather than buy good many times. I’ve wasted a lot of money on less expensive products only to replace down the road.
The KJ is a great product and does a good job. I don’t think you would be unhappy with it at all. That being said, the KK is superior and really not that much more in the grand scheme of things. I don’t think you can go wrong with either though.
Also depends if you want to get into smoking meat.
A gas grill and charcoal grill combo gives you the ability for fast cooks during the week and charcoal when you have more time. You can also do a lot of great cooks on a kettle with some accessories.
If smoking is your plan, then I’d lean towards a KJ or KK long term.
However! You could get a Weber Smokey mountain charcoal smoker for $300 and also have some great food. I started with an electric smoker and then went to the Smokey mountain before getting the KJ.
Sorry not a definitive answer, but food for thought.
Hi
Why did you choose lynx NOT TEC infrared grill ?
I like flame kissed meat and the design of the sear burner. Both good grills though.
Amazing comprehensive video.
Thanks much, glad you found it useful!
I’m gonna get a KJ when I get back from deployment in December. You really did a great job on the Lynx grill. That or Napoleon was my second choice.
Well first, thank you for your service. Can’t go wrong with a KJ, I loved mine. Napoleon makes a good grill as well. My newest video is a review on the Lynx and I’ll be doing a similar video on my Komodo Kamado soon. Thanks for watching!
My friend, that Kamado is insanely beautiful ... very nice equipments, all of them!!
regards from Puerto Rico!
Thank you sir. Thanks for watching!
All $$$$ high end cookers. Doesnt really apply to most of us but nice grills regardless
The principles are the same though, regardless of price. I just encourage people to save and buy a step up because they will perform better and last longer. I learned that the hard way. 🍻
Love the channel name😂
Haha Thanks!
Comparing the 3 is like comparing apples to oranges.
Yep, they are all very different.
Your KK is not hot enough outside to not be able to cover right after your cook.. ;-)
It’s hot enough to not rest my hand on it so figured I wouldn’t gamble hah. Thanks for watching! First video, they get better lol.
Gas grill = outdoor stove not bbq
In Canada we call them a barbecue. I switch back and forth between grill and bbq in my head all the time. Been in US for 20 years. You can take the kid out of Canada, but can’t take the Canadian out of the kid. 😁