Weird little kamado at walmart

[mr x]

http://www.grillsdirect.com/kamado-and- ... kooker.cfm" onclick="window.open(this.href);return false;

Apparently $298.

[jeffsmith]

Wonder how this compares to the Weber Smokey Mountain. I'm intrigued.

[erslar00]

Has anyone seen this unit in Canada?

[mr x]

Apparently, some guys in Ontario have...

[erslar00]

I've tended to lean towards the WSM but don't have one myself... used my Dad and brothers... I'm wondering if this unit would use significantly less charcoal than the WSM. Not that it's that big of a deal but I'm using my performer 4 to 5 times a week and just burning through a shit load of charcoal... it would be nice to reduce the charcoal consumption a bit

[Jimmy]

I would imagine it would use less charcoal, being insulated double wall construction...the question is how MUCH more efficient.

[NASH]

If it's built like the big steel keg grill it'll be as efficient as a ceramic which is VERY efficient compared to a Weber, all weather temp stability and high temps are very easy too

[NASH]

http://forums.redflagdeals.com/char-gri ... t-1165467/" onclick="window.open(this.href);return false;

Here's the third installment in my review of this Char-Griller Kamado Grill/Smoker. Today, I cooked a 7lb Boston Butt to see how well I could maintain temperatures on the lower end for low and slow cooking. Watch the video and you decide if it works well or not Also, check back here in this description in a day or so and I'll post how much lump charcoal I used to do the seasoning burn and the cook of this butt... Should there be a Part 4 of this review? If so, what do you think I should cook?

** UPDATE **

I weighed the leftover lump charcoal this morning. The two burns done in these three videos consumed 4.3 lbs of lump charcoal. The first burn was about 90 minutes and then a cool down. The second burn was the boston butt cook and it ran for a total of 8 hours and 15 minutes plus a cool down.

[Graham.C]

Anyone try one of these yet?

[Graham.C]

They are in stock in NG and Truro. Tempted.

[KMcK]

What if it flaps its wings and flies away?

[mr x]

I was more worried an alien would jump out and eat my face.

In Walmart, nobody can hear you scream (because everyone has brought 4 screaming kids with them).

[LeafMan66_67]

I was more worried an alien would jump out and eat my face.

In Walmart, nobody can hear you scream (because everyone has brought 4 screaming kids with them).

[Graham.C]

I was more worried an alien would jump out and eat my face.

In Walmart, nobody can hear you scream (because everyone has brought 4 screaming kids with them).

A little too excited for prometheus, perhaps?

[KMcK]

I was more worried an alien would jump out and eat my face.

In Walmart, nobody can hear you scream (because everyone has brought 4 screaming kids with them).

[Graham.C]

Decided to pick one of these up on my way home. I braved the horrors of Saturday Evening in Walmart and set it up tonight.

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I'll season the grill tomorrow and take it for a test grill.

[Jayme]

Review!

[Graham.C]

I will. Nash was nice enough to give me some cherry wood to start out with (I'm new to the smoking game), so I am just itching to get going.
Props


I will try my best to review it, but most of my grilling experience was on gas until I switched to charcoal (on a little shitty thing) about a year and a half ago. So I don't have a tonne to compare to, but I do know what tastes good. I'm also crazy busy until July, so it might be a while before I can post, but if I get a chance I will.

[mr x]

Cool. Looking forward to seeing how it works.

[NASH]

Good work! Keep us posted - with lots of photos of course!

[Graham.C]

This is my first light.

IMG_5026.JPG

After seasoning the grill I tossed on some cherry wood and closed up all the vents to look for leaks. I found two:

IMG_5028.JPG

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[Graham.C]

I didn't use the lighter fluid to light it, I used a propane torch. I had it out to clean off the goo from a sticker attached to the inside that didn't want to come off.

[Graham.C]

Some more pics:

IMG_5034.JPG

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I think I am going to try a low and slow brisket or something tomorrow. Any advice?

[mr x]

I made this before, with regular smoking woods, and it worked out quite well.

http://www.homebrewchef.com/SmokedBeefB ... hoRub.html" onclick="window.open(this.href);return false;

[Graham.C]

As for a review, so far so good. It was like cooking over a perfectly controlled camp fire. I could change the heat fairly easily and it really cooked the salmon/stuffed pepper the way I wanted it too. It melted the cheese inside the pepper AND just cooked the outside to perfection. I think I will learn more about how to use the different levels to my advantage really quickly. There will be a bit of learning to hit the temps I want, but I already think I have a good feel for how the vents should be set to get in the ballpark. I really want the heat deflector so I can start baking on it, I am probably just going to find a rack and a pizza stone that fits (like in the above demos).

I will say more when I know more.