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I'm thinking about going to the dark side and getting a ceramic Kamado, namely a Kamado Joe.
My reasons are the following:
Efficiency, using less charcoal
Easier to maintain temp/humidity than both my WSM and kettles, which do not have seals.
More resilient to winter cold for heat retention.

Anyone have one and want to chime in? Experience, recommendations, size/version, customer support/warranty etc?

There have been a few emails lately stating that Kamado Joe prices are going up, so it might be worth it to make up your mind soon. I didnt look into how much the increase will be but I think the email was from atbbq.com

I have never used a Kamado joe or any other ceramic kamado. But I do have a Summit grilling center and love it. I don't think that I have used my wsm since getting it. Anything from smoking at 225° to blazing over 800° for pizzas it handles it just fine. No risk of cracking ceramic and light enough for my wife and i to carry it up from the patio to the deck for winter use.

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I don't own a kamado but I have been researching then in detail, pondering a purchase, as well.   I do think KJ is superior to BGE.  KJ is more flexible in cooking configuration and has more out of the box than BGE.  I have heard bad things about KJ service lately.   I like the gasket and lid hinge on the KJ.   KJ is a better value than BGE.   

That said, I agree with Kneab.  The Weber Kamado can do everything the ceramics can without all of the problems with ceramics.  It's lighter and more portable.   It has no firebox to break.   It is more forgiving if you overshoot temps.  You have the option of briquettes or lump.   The Weber ash clean out system is way better the KJ or BGE.   On the downside, Weber doesn't have the scope of accessories that KJ and BGE have...yet.   

When I can find gently used summit at the right price, that's how I'd go, and not necessarily because I'm a Weber guy.  I really think Weber got the formula and price right when the Kamado.   Too bad, the economy has forced the prices higher. 

Personally, an 18 kamado is too small.   Might be doable for a family of four but for larger groups it's too small.   

Also, don't order a KJ from Walmart.   I've seen a million Facebook posts of broken ceramic ordered through them.


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Costco has the Joe Jr. for $329, about $70 off. It's on the small side, but I wonder if it's a good intro kamado. It has lots of fans on YouTube.

Kamado Joe ceramics are great grills for the right person/application!

Probably the best value for the money in a ceramic as they include most accessories like hanging racks, deflector plates etc etc so you aren't spending another $500 on top of your base purchase to gear up. And like you said; excellent efficiency, holds temp beautifully, loads of accessories...

There are a few potential downsides IMO...

- Not fantastic if you plan to move it around a lot. Obviously they are very heavy and can be prone to cracking/chipping if banged at all - even on the stand. This goes for any ceramic.
- Not much room for expansion above and beyond the main cooking grate. Yes you can get an expansion rack but you just don't get the same versatility and usability of the wide open kettle type design IMO. Make sure you pick the right size for YOUR cooking needs. For instance if you want to lay full racks of ribs flat (or a full packer brisket), your only choice is the big joe as the classic is just a bit too small as I find you need to trim a bit or coil the racks and stand on end.
- Steer clear of the Joe Jr. unless you only plan to cook a small chicken or a single rack of ribs once or twice a year - its so small that the capacity is VERY limited.
- Ceramics hold temp for a very long time - usually a good thing but sometimes not. I find the weber (Summit especially) is much better a moving from smoking > grilling or vice versa QUICKLY. The Kamado is sorta a one-trick pony once its all set up and running at temp. Moving grates, adding charcoal etc is a lot more involved process on a ceramic where as the summit can be fairly easily switched mid cook and adding fuel is easy-peasy.
- Only lump charcoal should really be used in a ceramic. Most if not all briquettes should be avoided as they can use petroleum and normally contain fillers etc that could potentially absorb into the ceramic. Not a big deal for most of us but could come into play in a pinch.
- Cleaning. Rough interior surfaces can be a pain.

That being said...

The Kamado Joe is a beautiful grill and quality in our experience has been excellent across the board - just make sure its the right fit for your grilling style.

Best of luck with the decision!

- Six

(I am trained on and sell both Weber and Kamado Joe)

Quote from: SixZeroFour on January 18, 2022, 11:47:20 AM
Kamado Joe ceramics are great grills for the right person/application!

Probably the best value for the money in a ceramic as they include most accessories like hanging racks, deflector plates etc etc so you aren't spending another $500 on top of your base purchase to gear up. And like you said; excellent efficiency, holds temp beautifully, loads of accessories...

There are a few potential downsides IMO...

- Not fantastic if you plan to move it around a lot. Obviously they are very heavy and can be prone to cracking/chipping if banged at all - even on the stand. This goes for any ceramic.
- Not much room for expansion above and beyond the main cooking grate. Yes you can get an expansion rack but you just don't get the same versatility and usability of the wide open kettle type design IMO. Make sure you pick the right size for YOUR cooking needs. For instance if you want to lay full racks of ribs flat (or a full packer brisket), your only choice is the big joe as the classic is just a bit too small as I find you need to trim a bit or coil the racks and stand on end.
- Steer clear of the Joe Jr. unless you only plan to cook a small chicken or a single rack of ribs once or twice a year - its so small that the capacity is VERY limited.
- Ceramics hold temp for a very long time - usually a good thing but sometimes not. I find the weber (Summit especially) is much better a moving from smoking > grilling or vice versa QUICKLY. The Kamado is sorta a one-trick pony once its all set up and running at temp. Moving grates, adding charcoal etc is a lot more involved process on a ceramic where as the summit can be fairly easily switched mid cook and adding fuel is easy-peasy.
- Only lump charcoal should really be used in a ceramic. Most if not all briquettes should be avoided as they can use petroleum and normally contain fillers etc that could potentially absorb into the ceramic. Not a big deal for most of us but could come into play in a pinch.
- Cleaning. Rough interior surfaces can be a pain.

That being said...

The Kamado Joe is a beautiful grill and quality in our experience has been excellent across the board - just make sure its the right fit for your grilling style.

Best of luck with the decision!

- Six

(I am trained on and sell both Weber and Kamado Joe)

Interesting, thanks Six.

Are you set on ceramic? I would 100% put my Summit Charcoal up against any ceramic on the market, it is an AMAZING cooker. It was spendy at 1500 but it's the best thing I've cooked on.

I cannot say enough good things about it. And the current Kamado is the same bowl and lid as my Summit, with different cart and no propane ignition (unless you get the side table cart). Saves 400 from the Summit.


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Quote from: MoparProud on January 18, 2022, 06:04:33 PM
Are you set on ceramic? I would 100% put my Summit Charcoal up against any ceramic on the market, it is an AMAZING cooker. It was spendy at 1500 but it's the best thing I've cooked on.

I cannot say enough good things about it. And the current Kamado is the same bowl and lid as my Summit, with different cart and no propane ignition (unless you get the side table cart). Saves 400 from the Summit.


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I am not sure I want ceramic and I like the idea of the relatively lightweight Steel Kamado so I can move it easily. I see some real advantages, including cleanup with the one-touch system, no limitations of ceramic, ie- weight, risk of cracking, longer initial startup time.
How does it perform in winter weather compared to a regular kettle?
How well does it seal for smoking?

Have to agree with MoparProud - the Summit Charcoal/Kamado is a bad ass grill. I've had one since launch and love it - gas asssist and all :). Not quite as efficient as a true ceramic but significantly better than a standard kettle. I figure about 20% more efficient, and the small tradeoff for moveability and durability is worth it IMO. Notable difference in cold weather performance as well, and it does seal up nicely for smoking but you do need to choke down your air vents pretty good to hit super low temps.

Quote from: SixZeroFour on January 19, 2022, 10:07:53 AM
Have to agree with MoparProud - the Summit Charcoal/Kamado is a bad ass grill. I've had one since launch and love it - gas asssist and all :). Not quite as efficient as a true ceramic but significantly better than a standard kettle. I figure about 20% more efficient, and the small tradeoff for moveability and durability is worth it IMO. Notable difference in cold weather performance as well, and it does seal up nicely for smoking but you do need to choke down your air vents pretty good to hit super low temps.

Are you saying it is 20% more efficient than a regular kettle?

In my experience, yes. Hot and Fast you wont see as much of a difference, but low and slow was noticeable for sure. On a full load I've run 12+ hour cooks without a refuel and still had a bit left over.

I wonder how the Weber kamado compares to a Kamado Joe for winter cooking.

These are pictures of fuel left in my Summit after a 15hr brisket cook. It could have easily gone 30hrs. At least half was left from a full load of Weber charcoal and oak blocks for smoke.
I have not weighed fuel before and after cooks, but someday I will. I have never run short on fuel and I am always amazed by how long the Summit can run.

Both pictures are from the same cook. The first photo is before I pushed it all to one side.

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Thanks Karl, that's good to know.
Is it's performance diminished in the winter months?

I don't feel it is that much.
The double walls work really well.
The main things that I would change if I  could would be eliminating the gas start and the gbs style grate. I  wired in my  center section in so it doesn't fall out. I have the griddle insert and sear grate but just lay them on top of the grate.

Quote from: stillgriller on January 19, 2022, 01:00:13 PM
Thanks Karl, that's good to know.
Is it's performance diminished in the winter months?

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Quote from: Kneab on January 19, 2022, 01:15:48 PM
I don't feel it is that much.
The double walls work really well.
The main things that I would change if I  could would be eliminating the gas start and the gbs style grate. I  wired in my  center section in so it doesn't fall out. I have the griddle insert and sear grate but just lay them on top of the grate.

Quote from: stillgriller on January 19, 2022, 01:00:13 PM
Thanks Karl, that's good to know.
Is it's performance diminished in the winter months?

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Why eliminate the gas start? Does it leak when smoking or is it something else? I agree about the GBS grate, I have it on my performer but only use it with the Vortex, to keep from warping the grate. Other than that, I prefer a standard 22 grate.

The gas start is only useful when the grate is in the lower position. Like when smoking. But then it is useless also because I am setting up my charcoal, wood blocks and lighting a small chimney on something else. It is useless in the upper position when regular direct grilling because it is too far away to light coals. If I  want gas assist I'll use my performer to light my chimney. As far as warping the cooking grates when using the vortex I have not had an issue vortexing straight through the grate on my 26 or on the 22 with the stainless slow and sear grate. No warpage. I got rid of the rusty 22" gbs grate.

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Quote from: stillgriller on January 18, 2022, 08:10:15 PM

Quote from: MoparProud on January 18, 2022, 06:04:33 PM
Are you set on ceramic? I would 100% put my Summit Charcoal up against any ceramic on the market, it is an AMAZING cooker. It was spendy at 1500 but it's the best thing I've cooked on.

I cannot say enough good things about it. And the current Kamado is the same bowl and lid as my Summit, with different cart and no propane ignition (unless you get the side table cart). Saves 400 from the Summit.


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I am not sure I want ceramic and I like the idea of the relatively lightweight Steel Kamado so I can move it easily. I see some real advantages, including cleanup with the one-touch system, no limitations of ceramic, ie- weight, risk of cracking, longer initial startup time.
How does it perform in winter weather compared to a regular kettle?
How well does it seal for smoking?

One of the biggest reasons I wanted to try the Summit was for winter cooks. I live in Wyoming and cook outside all year long; when it's 5-10 out and the wind is pounding at 50mph (common here) it not only chills me to the bone, but just sucks any heat out of a standard kettle.

With a kettle, I'm outside more checking and adjusting and trying to maintain temp, where with the Summit it's really a set-it-and-almost-forget-it deal. Kettle I battle temps for the entire cook, and have on occasion lost the coals and have to start over. Summit just pumps out the entirety of the cook. I'll typically have to adjust more than a less windy day, but much less than a kettle. And never lost my heat.

With the Summit, I keep the charcoal grate in the lower position 99.9% of the time. I use snake method maybe 50% but lately have been just filling the charcoal....basin of you will, lighting with gas, adding wood and putting a water pan on top of the heat diffuser and letting it go. I've had similar experience as above, and not even used half the charcoal in a 15hr cook.

I use almost solely lump with the Summit. It just seems like a match made combo. The Summit running Jealous Devil lump has never failed me. With my kettles I'll jump around from lump and briquettes, although lump is more common.

The Summit is also the best searing method I have. I'll toss on some steaks and let them get close gradually, then lift the lid of the Summit. I don't know if it retains heat better which flames the charcoal quicker or better, but in less than a minute of being open I have lovely flames tickling the meat. It's just.....hard to explain.

I do have a temp controller and use it on occasion, again maybe 50% of extended cooks. Just fun to see how it does with and without.

You have to adjust your vents almost opposite of a kettle. Mine is choked WAY down on the top vent, maybe a pencils width or a little less. And the bottom vents closed down a good amount as well. Anything else in my experience runs way too hot.

Sorry for the novel. Just an extremely happy customer. I wouldn't mind adding a BGE or so in the future to compare and experience, but the Summit would absolutely 100% be the last grill I ever got rid of.

Oh. And mine leaks a little around the lid but I put almost zero thought or concern in small leaks. Kind of adds to the ambiance, when I smoke on it or anything really, it's an experience. I make it an event.


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https://youtu.be/l88zDqQdLKU

Summit kamado burn test by baby back maniac.  He got 50 hours with regular kbb.

https://youtu.be/O-4lssuFby8

Smoking dad bbq got 56 hours on a kJ big Joe.   

At that amount of time, I'd say they're anecdotally the same efficiency.  Neither is a scientific test, of course. 


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Quote from: michaelmilitello on January 20, 2022, 06:15:19 AM
https://youtu.be/l88zDqQdLKU

Summit kamado burn test by baby back maniac.  He got 50 hours with regular kbb.

https://youtu.be/O-4lssuFby8

Smoking dad bbq got 56 hours on a kJ big Joe.   

At that amount of time, I'd say they're anecdotally the same efficiency.  Neither is a scientific test, of course. 


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Ok that puts the efficiency issue to bed. Now, about winter performance, which is two parts. First, how much are they affected by the cold, which Mopar states the Weber is well insulated and not really affected. Second, how much do winter cooks contribute to the ceramic cracking?

One thing I've heard in reviews is that the ceramic kamado temperature should not exceed 500F or it can crack. This gives me pause, as I was looking forward to using it for both low and slow smoking as well as high heat searing.
Maybe the ceramic doesn't get to that temp, but it does at the grates when direct cooking?

Quote from: stillgriller on January 20, 2022, 07:56:05 AM
One thing I've heard in reviews is that the ceramic kamado temperature should not exceed 500F or it can crack. This gives me pause, as I was looking forward to using it for both low and slow smoking as well as high heat searing.
Maybe the ceramic doesn't get to that temp, but it does at the grates when direct cooking?

While I don't own a ceramic, I follow the BGE and kJ Facebook groups.  These guys routinely do very high heat cooks with no issues.   The internal firebox is designed to protect the outer ceramic shell.   It is not, however, uncommon for the internal firebox to crack.  The newest kJ multi piece designs for fireboxes seems to minimize this.  The BGE firebox design is one piece and may be more prone to cracking.  Obviously, the beauty of the Weber is there is no firebox to crack. 

The baby back maniac YouTube channel has several good videos looking the merits of the summit over ceramic, and he owns both. 


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Costco has the Joe Jr for $329. I'm thinking about it.

I'm picking up a Kamado Joe Classic 1 on Sunday to play with.  Will be selling a few kettles to pay for it.  Looking for a little more fuel mileage for long cooks.


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I'd do a Weber Summit or a Bubba Keg or whatever it's latest name is.  I've got an Akorn and I'd do another one before a Humpty Dumpty ceramic.

Quote from: bamakettles on January 25, 2022, 03:21:17 PM
I'm picking up a Kamado Joe Classic 1 on Sunday to play with.  Will be selling a few kettles to pay for it.  Looking for a little more fuel mileage for long cooks.


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Cool!  Smoking Dad Bbq is the best kJ YouTube channel. 


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Quote from: michaelmilitello on January 26, 2022, 03:46:14 AM

Quote from: bamakettles on January 25, 2022, 03:21:17 PM
I'm picking up a Kamado Joe Classic 1 on Sunday to play with.  Will be selling a few kettles to pay for it.  Looking for a little more fuel mileage for long cooks.


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Cool!  Smoking Dad Bbq is the best kJ YouTube channel. 


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Thanks!  I'll check him out.  BTW, looking forward to seeing your first Summit Kamado cook.


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I'm glad to see some love for the KJ. I ditched gas a while back when I got a Cabelas Pellet grill for free. I enjoyed learning slower cooks but wasn't happy with the smoke profile, regardless of pellet brand/style so I ditched that too.

This led me to smokindadbbq on youtube. He's a knowledgeable guy and certainly sold me on kamados, I own 2 now. Many great cooks on them, winter performance is outstanding and I have ran well past 700* in freezing temps (just don't get up to temp too fast and let the ceramic heat soak).

I thought I had nailed down pork butts with the Kamado... until my brother made the best pulled pork I've ever eaten on his weber 22. Maybe it was dumb luck on his part but I picked up a 22 and feel the temperature changes/leaky airflow design is actually a benefit to great tasting food. My theory is the kettle mimics the concept of an offset with fluctuating temps/not perfect combustion at all times.

The Joe JR is an extremely useful size, burgers, thighs, spatchcock chicken, 8lb pork shoulders/hams. I probably use it the most for our family of 4.

I can flip a coin on most cooks and be happy which unit I want to play with. YMMV

Thanks, I'm on the fence between the Weber Summit charcoal and a KJ, so I'm going to wait and see if they do the KJ roadshow this year at Costco.

Trying this tomorrow on the KJ classic.  I figure if I ruin it at least it was on sale....oh, and here's Beaux, been a while since I posted a picture of him.  Tomorrow will be fun!


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Looks like trouble to me....the brisket I mean😜

Quote from: stillgriller on February 05, 2022, 02:19:33 PM
Looks like trouble to me....the brisket I mean

Will share the results on this thread if that's ok with you.  Not sure everyone here wants a bunch of KJ cooking stories and pictures but I know you're interested so.....


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Heck with them...do whatcha gonna do.

Brisket trimmed and on the KJ.  Going Texas style, SPG only, partially separated the point from the flat to remove some fat and season more of the point.  Going to do burnt ends for the first time.  Holding steady at 250F, fine with me if it goes to 275F.  I'm having fun watching the dome temp, Meater+ and Maverick XR50 to see how they compare.  Updates to follow.


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Can you tell me about your charcoal / deflector setup?

Just did a temp comparison with all 3 thermometers.  Dome thermo says 275F, Meater+ says 264F, Maverick says 283F.  Kinda makes sense, Maverick is on the edge where the heat goes around the deflector and Meater+ is directly over the Brisket.  Thinking the dome temp is pretty accurate.  Nice to have a solid reference.


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Quote from: stillgriller on February 06, 2022, 07:53:44 AM
Can you tell me about your charcoal / deflector setup?

Stock deflector, looks like two 1/2 pizza stones.  The grate system gives you another level above that which houses a drip pan for this cook.  Also got a kick ash basket for the coals.


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So far the temperature stability of this cooker is rock solid.  Top vent 1/2 open, bottom vent 1/4 inch open.  It's a very breezy day and the wind is not affecting temps at all.


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Turned out really good, although my burnt ends left much to be desired as far as tenderness.  The flat was simply amazing.  Roasted Yukon golds and black eye peas rounded out the dinner.  Still had half a basket of coals left after the 9 hour cook.


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Man, look at that smoke ring. Tender? How long was that cook?

Looks awesome man. Any tinkering with the vents throughout the cook or were you able to hit your target temp and it held throughout?


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Quote from: stillgriller on February 06, 2022, 03:12:40 PM
Man, look at that smoke ring. Tender? How long was that cook?

The smoke ring surprised me.... Brisket on at 8am, spritzed with water at 10a and noon.  Stalled for an hour, wrapped in double layer butcher paper at 1p.  At 195F I removed the point for burnt ends and re-wrapped the flat to 203F.  Flat wrapped in towels and onto a cooler at 4P while the potatoes roasted on the KJ.  Very tasty tender and juicy slices were enjoyed.  Just checked the KJ and it's at 400F after opening the vents fully.  I want to see if it's still warm in the morning.  Oh and the flavor was wonderful!  So, cook time for the brisket was 8 hours.  No doubt this would go 12 hours on a half bag of B&B lump.


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Quote from: watkinsb87 on February 06, 2022, 03:25:14 PM
Looks awesome man. Any tinkering with the vents throughout the cook or were you able to hit your target temp and it held throughout?


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Couple small adjustments early on, 1/4 inch open lower vent and 1/2 open top is where it settled and I didn't touch it after that - probably two hours into the cook.  I had it settled in one hour after lighting the fire, but had to dial it in again after placing the brisket in.  Very stress free cook, I even got called into work for a couple hours and was happy to see that it was stable using my Meater+.


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KJ cook looks awesome !!

My interest in a Kamado is because of the babysitting I had to do with my performer for smoking. The temp would not stabilize, and my Thermopro alert was going off every 5-10 minutes.

Quote from: stillgriller on February 07, 2022, 04:34:57 AM
My interest in a Kamado is because of the babysitting I had to do with my performer for smoking. The temp would not stabilize, and my Thermopro alert was going off every 5-10 minutes.

With one cook under my belt (I watched the cooker like a hawk) I am confident that I could light the fire and set the vents exactly as I did and achieve 275F with little effort no matter what the wind conditions are.  Next test will be ribs.....here are the stats from the Meater+.  You can see when I spritzed and wrapped.

Lowes still has that model, I think it's the Classic I, for $799, so you got a heck of a deal.

As of now, I'm considering one of the following:
Weber Summit Kamado for $1059 from my local bbq store.
KJ Classic I $799 from Lowes.
Or one of these from Costco:
KJ Jr $329
Louisiana 24" Kamado $399

I may also wait for the KJ roadshow, but I don't know when that will happen in STL.

The summit is 24 vs 18 inch for the kJ.   I think the summit kamado is a better value. 


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Quote from: michaelmilitello on February 08, 2022, 06:46:10 AM
The summit is 24 vs 18 inch for the kJ.   I think the summit kamado is a better value. 


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Agreed, if I go with ceramic, I don't know if I want more than an 18".