I realize this is the bazillioneth thread on this so apologies in advance.


Is there a noticeable difference between the name brand and the knock off? And what size makes the most sense? If I had one I'm honestly not sure what all I would cook in it. Up until now I've just had a regular gas grill and do steaks, burgers, dogs, chicken breast, etc.

BGE, Primo, and Kamado Joe are solid, some of the others are suspect.

I have a large and use it twice every week. I'd get a XL one just because it's worth it the few times a year you need it. That's my $.02

I enjoy my BGE but wouldn't hesitate to get a kamado joe. They were running a deal on the BGE when I got mine.

Really enjoy cooking on them but I still don't get enough smoke out of it for my taste when it comes to using it as a smoker.

For burgers, steak, pizza, blackening fish, pork chops, etc... it's fantastic.

I haven't used the gas grill once since purchasing a large BGE this spring. It gets used 3x/week, on average. For reference, the large will fit about 8 large chicken breasts, although 6 fit better. Only rarely have I wanted for more space and prefer using less charcoal relative to the XL with as much as it gets used. If you cook very large briskets or butts, the XL might be more your style. Can't believe I waited so long to buy one.

I saved several hundred dollars buying a demo egg w/ accessories from a local eggfest (only cooked on once w/ full warranty). You can purchase demo XL's at them, too.

Any experience with the Akorn as a smoker? I've read some interesting good reviews online

gotsand said:

---

I haven't used the gas grill once since purchasing a large BGE this spring. It gets used 3x/week, on average. For reference, the large will fit about 8 large chicken breasts, although 6 fit better. Only rarely have I wanted for more space and prefer using less charcoal relative to the XL with as much as it gets used. If you cook very large briskets or butts, the XL might be more your style. Can't believe I waited so long to buy one.

I saved several hundred dollars buying a demo egg w/ accessories from a local eggfest (only cooked on once w/ full warranty). You can purchase demo XL's at them, too.

---

That's exactly what I did, bought it from an egg fest. It was once used

TThom said:

---

Any experience with the Akorn as a smoker? I've read some interesting good reviews online

---

I used to have a steel version but have seen recently that they have come out ceramic version. My steel one worked great considering the price point. But it did rot away after about three years of being left uncovered outside.

You may have to tinker with the vents a little more often than you do with a ceramic.

lotsofhp said:

---

I enjoy my BGE but wouldn't hesitate to get a kamado joe. They were running a deal on the BGE when I got mine.

Really enjoy cooking on them but I still don't get enough smoke out of it for my taste when it comes to using it as a smoker.

For burgers, steak, pizza, blackening fish, pork chops, etc... it's fantastic.

---

Do you use any wood chunks or chips?

03_Aggie said:

---

TThom said:

---

Any experience with the Akorn as a smoker? I've read some interesting good reviews online

---

I used to have a steel version but have seen recently that they have come out ceramic version. My steel one worked great considering the price point. But it did rot away after about three years of being left uncovered outside.

You may have to tinker with the vents a little more often than you do with a ceramic.

---

this has been my exact experience with the steel Akorn. In fact I just bought a used one off Facebook for real cheap. I've done many briskets on it and they turn out great. I use a temp controller so I dont worry about vents.

I still covet a Big Joe. None of the knockoff have the accessory capability of the major brands.

Assuming you will use the next, far and away the best deal you will find will be the Kamado Joe at the Costco road events

https://www.costco.com/kamado-joe-schedule.html

I own a BGE but I would not hesitate to buy a Kamado Joe

wreckt01 said:

---

BGE, Primo, and Kamado Joe are solid, some of the others are suspect.

---

Agree with this. I had the BGE long before the KJ came on the market, so I accumulated a ton of the accessories along the way. If I bought today, I'd go with the KJ for what you get right out of the box. I think it's a better value at equal quality.

'03ag said:

---

03_Aggie said:

---

TThom said:

---

Any experience with the Akorn as a smoker? I've read some interesting good reviews online

---

I used to have a steel version but have seen recently that they have come out ceramic version. My steel one worked great considering the price point. But it did rot away after about three years of being left uncovered outside.

You may have to tinker with the vents a little more often than you do with a ceramic.

---

this has been my exact experience with the steel Akorn. In fact I just bought a used one off Facebook for real cheap. I've done many briskets on it and they turn out great. I use a temp controller so I dont worry about vents.

I still covet a Big Joe. None of the knockoff have the accessory capability of the major brands.

---

This is me. I use a temp controller on my Akorn and it makes amazing food, even brisket.

Having said that, when the Akorn rusts away, I will buy a ceramic one. But I don't regret my Akorn one bit. I use it all the time and I advise anyone that wants to dip into kamado cooking to buy one. You can always upgrade later.

cevans_40 said:

---

lotsofhp said:

---

I enjoy my BGE but wouldn't hesitate to get a kamado joe. They were running a deal on the BGE when I got mine.

Really enjoy cooking on them but I still don't get enough smoke out of it for my taste when it comes to using it as a smoker.

For burgers, steak, pizza, blackening fish, pork chops, etc... it's fantastic.

---

Do you use any wood chunks or chips?

---

I have, but maybe my technique needs improvement. How do you use the chunks on a long cook?

Quote:

---

I haven't used the gas grill once since purchasing a large BGE this spring. It gets used 3x/week, on average.

I saved several hundred dollars buying a demo egg w/ accessories from a local eggfest (only cooked on once w/ full warranty). You can purchase demo XL's at them, too.

---

Same here. Retired my gas grill after purchasing my KJ @ Costco. Never went back. Even with a pool/outside bar, just had then cut out a nook for the egg and skipped the gas grill. With either a torch or chimney starter, I can get it hot fast enough. Done a few ridiculously long 20+ hr smokes as well. Always end up with lump left in the bowl.

Quote:

---

How do you use the chunks on a long cook?

---

High quality lump vastly more important. I add them early, burying a few among the lump. Assuming we're talking beef, I will either add hickory or oak lumps that are nice and cured. I tend to keep them toward the top of the pile with a few in the middle. I usually wrap in paper, so at that point, it either has the smoke or it doesn't. I know others that never wrap and try for as much dark bark as they can squeeze out.

I always have had the mindset that a consistent temp is more important than a particular temp (meaning 280 holding steady better than dipping down to 225, then jumping up, then dropping again), so I try to keep the lid closed once it's dialed in and use Bluetooth temp probes If you are going really long, sometimes you have to take the meat & grate off quickly and add more fuel. Just work quickly (big welding gloves help as you grab and go quickly) and get it dialed back in as soon as you can.

lotsofhp said:

---

cevans_40 said:

---

lotsofhp said:

---

I enjoy my BGE but wouldn't hesitate to get a kamado joe. They were running a deal on the BGE when I got mine.

Really enjoy cooking on them but I still don't get enough smoke out of it for my taste when it comes to using it as a smoker.

For burgers, steak, pizza, blackening fish, pork chops, etc... it's fantastic.

---

Do you use any wood chunks or chips?

---

I have, but maybe my technique needs improvement. How do you use the chunks on a long cook?

---

I just mix them in with my regular charcoal. Somewhere around a 75/25 ratio

Put 1/2 of your wood chunks on top and bury 1/2 of them about 6" down.

I mix in some sticks of mesquite that I grab from the hunting spot in south Texas. I don't think it does anything for me, as the lump I use is mesquite lump. However, I think it is cool, so I still do it.