Testing Kamado Grills is an intense experience for a grill. You have to play with fire (literally) and high temperatures, although in a controlled and responsible manner. The most critical element of Kamado’s performance is heat, especially temperature control and how a grill is due to a temperature. To smoke low and slow meat, this magic number is 225 ℉. Good smokers, kamados or otherwise, will respect this temperature for 12, 15 or 20 hours. This means that the temperature gauge is essential, as is the capacity to control the air flow via ventilation or shock absorbers.
We monitor the internal temperature of the Kamado grins as you go.
To capture temperature data, we put a thermocouple on each Kamado grill. Essentially, a sensitive temperature sensor in probe and a connected wire, the thermocouple is suspended only 1 inch above the grid. It is connected to a data recorder and, finally, to a computer that records changes in heat levels over time.
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Then it’s time to shoot each grill.
We try to perform the temperature tests simultaneously on all the grins. We also use the same weight and the same brand of charcoal in pieces (4.4 pounds or 2 kg), often from the same bag. This is also true for fire starters (one by grill).
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A stable heat level is the key to good performance for a Kamado smoker.
After that, we flash them, as indicated by their manuals if available. Usually it means letting the coals catch for 15 minutes, with the open lid, then close the grill. At this point, the vents remain wide open until the grill arrives at less than 50 degrees of the target temperature. We carefully play the vents to get there. Finally, we let go of orders and observe.
We follow the same procedure for our top temperature test with a target of 350 ℉. The idea here is to simulate the heat performance required to roast the chicken and other poultry.
We smoke ribs with other foods for anecdotal tests.
And speaking of food, we also perform a lot of “anecdotal tests”. We smoke a rack of baby ribs (225 ℉) in each grill. We butterfly (aka spatchcock) chickens and roasters also, or do the consumption of beer. Coming from the local costco, they weigh approximately 5 pounds each. Finally, we scramble a set of four 8 ounce hamburger pancakes over high heat (600 ℉).
Chicken, someone?
