Online only deal available for one day only, ending at 11:59pm December 01st.
Get 50% Off the Pro Smoke Dragon Kamado now only $349.
50% off Pro Smoke Dragon Kamado BBQ Smoker $349 + Delivery ($0 C&C/ in-Store Pickup) @ Barbeques Galore (Online Only)
160
Associatedbbqsgalore on 01/12/2023 - 10:53 barbequesgalore.com.au (1274 clicks)
Last edited 01/12/2023 - 14:06 by 1 other user
Last edited 01/12/2023 - 14:06 by 1 other user
Related Stores
closed Comments
Ooo not bad but got too many bbq's already!
Ditto. Though am seriously considering getting a pizza oven. Gnashing my teeth for taking the time contemplating and therefore missing out on the recent Aldi Special Buy.
You might want to check out the $90 Bakerstone Box Bunnings sells.
It's a box that goes on top of your BBQ and heats up so you can cook pizzas. I haven't used it, and I don't think it gets hot enough to do the sub two-minute Neapolitan pizzas the Oonis do, but if you don't mind a thicker crust pizza it should be fine.
Thanks for the suggestion. The Jumbuck looks alright too.
mmm have a weber kettle, this looks pretty good. Anyone got the pros and cons of each? Tempted to sell the weber and get this.
I'd imagine - Kettle - bigger cooking surface, kamado's - use less fuel. Both can do hot n fast and low n slow if you know what you're doing but these kamado's are pretty good all round.
I started off on a Kamado 6 years ago and loved it- ordered a deflector plate from the Bunnings Chargriller (as its the same build and dimensions). I picked up a half price Kettle performer over a year ago- mainly thinking id only use it to complement the Kamado, mainly for quick grills like charcoal chicken, thin steaks and snags etc. I haven't touched my Kamado since- main reason was finding it easier and consistent to add wood chunks and briquettes. Also a far larger cooking area has made it ample for massive cooks etc- where I felt limited on the Kamado due to its size.
Only thing I miss is using charcoal chunks and a very consistent temp range on the Kamado. In saying that, it's a couple of degree difference on the Weber- I watched a few of those BBQ low and slow videos and found using the top wheel to change temp helped alot on the Weber. Even though I haven't used my Kamado for a long time, I cant bring myself to sell it or pass it on.
I basically never have to add charcoal or wood chunks mid-cook on this kamado but the hot/fast cooks I do usually aren't very big. Low-and-slow this thing goes for days.
Interested to hear what sort of low and slow cooks you are doing on the Weber. Does it handle brisket?
I probably should have worded it better. Kamado I only used charcoal chunks (never had to add more), Weber I have been using briquettes (adding every 4 or 5 hours) as its easy to add.
On the Kamado I would generally do multiple things in the same day, i.e. start a brisket super early and then some pork ribs later in the afternoon so once it was going, id put the ribs on in the afternoon. When I wanted to add wood chunks it was tedious due to being hot and heavy as the steel grill plate, a water pan and ceramic deflector were a pain to move and add said chunks.
I have done all the same stuff on the Kettle, my absolute favourite is beef short ribs and lamb shoulder. I always put in a water pan, and I like the fact I can grill some chicken, sausage etc directly over the basket for a snack. Being extremely picky I'd say overall low and slow (brisket, short ribs etc) on the Kamado was better (due to the egg airflow design and circulation of smoke), however with the ease of use, versatility and large cooking surface I prefer the Kettle. Taking Mrs Joog, family and friends feedback they couldn't tell the difference when I was cooking the same stuff on both to test them out.
The green egg. Have some dignity buy a quality item
I see these on the side of the road with the bottom rusted out. I'd get a ceramic one over this.
If you don't cover your BBQ, of course it's going to rust. All they need to do is cover and leave undercover. Had mine for a few years, no issues. These are a good starting point, if you really enjoy then move to ceramic. $350 to $1500 is a big jump.
Got one of these, works well. Only issue I had was the air leaks it has out of the box. Once I put on some extra gasket tape on the ash basket and main lid, been amazing.
Would definitely like to upgrade to a Kamado Joe at some stage though..
Second the air leak issue, annoying for low and slow. Easy fix though as you've done with the tape. I just wrapped some thick aluminium foil around the top vent and that basically fixed it for me.
Ash Basket Leak Fix:
https://www.youtube.com/watch?v=sux6TszXm28&t=2sUpper Vent Fix: (Remove extra washers for better seal:
https://www.smokefireandfood.com/forum/index.php?thread/4429…All Gaskets Including Lower Vent:
https://www.ice8420.com/blog/2015/07/chargriller-akorn-kamad…
Bought this exact BBQ used off FB marketplace a year ago for $50 less with some extra accessories. At this price this is an excellent BBQ for anyone looking to get into low and slow cooking, smoking and cooking with charcoal in general. It's incredibly flexible in terms of what you can cook.
I've done charcoal chicken, smoked brisket, smoked ribs, various roasts and even used it as a pizza oven (lowkey one of its most popular uses with the fam).
Yes the ceramic BBQs are higher quality but they're incredibly expensive and weigh a tonne. They're also fragile, take longer to get up to heat and can crack if used incorrectly or badly handled. No way I was getting a Kamado Joe up the stairs to my apartment balcony. A steel BBQ may eventually rust out but they will give you many years of good BBQ before that at a fraction of the price. Also who wants to buy a >$1000 BBQ that they may hate, there's definitely a learning curve to using any Kamado style cooker.
If you're curious about kamado cooking, buy this and give it a try. Buy a pizza stone as well to use as a heat deflector and also for pizza!
I have this BBQ, was fun to understand temp management, then got lazy and bought below temp control.
https://www.ozbargain.com.au/node/782263
Very good for chicken, not too great with brisket as you need to buy wood chunks to get smoke (not cheap)
Got a pellet smoker for brisket
It's spelled KOMODO
Always fun when people incorrectly correct others.
This is a good price for a cast iron kamodo. I wouldn't bother with slow and low, that is what Pellet smokers are for. This is a good option for charcoal high heat cooks.
I can low and slow at 110, no problems, just a bit of playing around first 1hour then. Occasionally it does have swings but it's non a set and forget cook unfortunately.
Ooo not bad but got too many bbq's already!
This is a steel insulated walled bbq not a ceramic but reviews look pretty good. Bit like a more efficient, insulated kettle bbq.