Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Kamodos . . . . From: Rick,
Subject: Re: Question to "Smoky"
I am currently in the market for a "smoker". I have read quite a bit about barbecue and am interested in an item called the "Big Green Egg". It is a ceramic "kamada" made by a company out of Atlanta.
It sounds real good ... but you know how sales pitches go. I have not seen it mentioned in any of your pages on the Web (and considering you are a great resource, I thought for sure if it was any good you would rate it!). Thx!!!
Rick from Syracuse, NY
Hi Rick,
I havent't seen a Big Green Egg since Easter in Jurassic Park.
The only distributor of kamodos of which I am aware is Ultimate Cooker 803 W. Fairbanks Ave., Winter Haven, FL 32789, Tel 407-644-6680 407-644-6680 .
Theoretically, the kamodo has a lot going for it. Mud doesn't rust and it retains heat well. On the downside, it is more fragile than metal, heavy, limited in capacity (volumn, space), control of the flow of air depends upon the specific design and it is probably less versatile than a metal grill. They also absorb a lot of heat before they begin giving it back.
I think they make excellent, albeit expensive, grills which excell for roasting and are very good for broiling. On a particular product, I would want to carefully evaluate the flexibility of the grate designs, the ability to replenish coals, the ability to control draft, the capacity and the convenience/weight of opening the lid. I would not expect a kamodo to be my main grill for barbecuing.
Good Luck,
Smoky
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