Ceramic Kamado Grills DETHRONED By Metal Kamado's? 

I could be wrong, but when you read the weight off that scale, it looks like it's actually in pounds and ounces. So, it's not 1.72 pounds. It's 1 pound and 7.2 ounces. Since there are 16 ounces in a pound, that would be 1.45 pounds (1 + (7.2 / 16)). More importantly, if the ounces are double-digit like 1 pound and 15.2 ounces and you read it as 1.152 pounds, you're significantly wrong since the weight is actually almost 2 pounds (1 + (15.2 / 16) = 1.95).

you do a really nice job on these vids. I have owned a couple of Kamados and currently have a Weber Summit, along with a Workhorse offset. Your results match what I have seen with the Weber..I use it just for 2 zone grilling and always use the offset for bbq as the end result is much better to me. Well done!

A very important piece of information for you.

When you use an anemometer, you’re only measuring the velocity (FPM-feet per minute), not the quantity (CFM-cubic feet per minute).

You need to calculate your actual open area of air flow (in square feet) and multiply it by your measured velocity to calculate your quantity (CFM) to know how much air you’re actually moving, not how fast it’s moving.

hey smoking dad , wanted to ask what should i get a weber master touch kettle and SNS or get kamado joe classic 1 as of starter? price difference is like half . those pretty much the optionsa other are chinese ones

Your Kamado Joe scale was reading 1: 15.2 (1 lbs 15.2 oz) which would mean it had the least evaporation which tracks with ceramics retaining moisture better. Can you clarify?

Your channel has so much great content, but the thumbnails and titles are just getting kind of cringey… The title on this one is pure clickbait. The thumbnail isn't bad on this one in particular isn't bad, just a general comment.

Wow! Awesome experiment!

Hey James, I just bought the KJ classic 1 and the upgraded top vent and a coal basket. Anything else I should get before diving in to the science of kamado grilling? Thanks!

Another great video James, I learn a lot from these. I also like how you take the time answering all questions!

How does Primo compare to BGE and Monolith?

My Question was about Burn Time on weber e6

You have become the Mr. Wizard of grills! Excellent video!

Looking forward to seeing the university results! Thanks for sharing James!

One of the reasons I love the kamado joe kettle joe, I can set up on double deflector plates and a water pan if need be but even as a single deflector plate the kamado joe kettle joe moves a lot more energy which makes it less fuel efficient but better results also you can remove the top damper and use the top for a hot plate, frying pan or saucepan 😅.. you can get a grill grate which sits on top of charcoal basket with a deflector plate this helps to reduce the amount of heat energy hitting the bottom part of the food from off the deflector plate about that you can use a water pan using a 22inch weber grill grate then the slow roller optional to use another deflector plate there. But the kamado joe kettle joe burns and moves heat energy the way i like to run it….
On a full ceramic if I need to get a good smoke ring I would cold smoke it first for a few hours with just smoke wood then cook. This option I also use if I'm cooking indoors in the oven ill cold smoke it in the bbq then cook as normal in the oven with superb results…
But ultimately it depends on what your also cooking do you want to achieve a good bark, smoke flavour or do you want to focus on the flavor of the food itself ant retain its moisture, so if you want to use little fuel and maintain maximum moisture and keep temperature constantly you really want to use a komado kamado for long low and slow but sacrifice the seasoning and bark from something less fuel efficient like a kettle joe.

Sorry, i know youre used to using the metric system and should have stuck with grams when weighing the evaporate losses. What that scale is display is lb:oz. Hard to see your scale display in the video, but 1:5.8 should have been read "1 pound, 5.8 oz". Converting this to decimal form, 1.3625 lb. I know metric is better. But for the sake of data preservation, may want to go back and edit these values.

Honestly, you have wasted so much time and money on all of your grills when you could have bought one Komodo Kamado that is far structurally superior than anything you have and cooks far better than anything you have a s well. You are most likely getting sponsorship money from the products you use which is cool – everyone has to make a living. But if you really want to be honest, Komodo Kamados blow everything out of the water. Yes, they are expensive but you get what you pay for. I would rather have a show piece superior cooker than 5 subpar box store ones.

Watching this with a chunk of grocery store brisket and some short rib in my Primo XL (and some bacon in the oven for mother's day). Your speculation makes sense to me (I'm not a scientist either …), but I'm also interested in the differences in our readings. I'm running 260ish at the grate (Thermoworks smoke), having lit the fire about 2.5 hours ago. The hottest reading I'm getting on my deflectors is 320ish, and the outside of the dome is anywhere from 135 to about 170. I lit a small fire pretty much directly in front of the air intake, and put the food all the way at the other end, with a water pan over the fire and drip pan under the food.

I'm not running double indirect today, so I was trying to be as physically indirect as possible, recognizing that the fire will move under the food. I will try to track these temps throughout the cook and see how they develop — I'm obviously still well short of your burn time, and that may be the only difference. Assuming the ceramic temps come up, it makes me wonder if the differences would justify setting up a Primo differently from a KJ.

Update: I never hit quite those temperatures, even running at a higher heat. I'm at the 5 hour mark, having run 260-70 at the grate for most of that time (I've allowed it to jump to 300 for final fat render). The hottest point on the deflectors, right above the original fire, was at 407. Everywhere else it stayed under 400, with some spots barely over 300. The area of the deflector under the food never got over 355. It looks like starting with a small fire and allowing it to move across the fire box did keep the heat immediately under the food down, which is what I was going for.