Me: a person who knows basically nothing about grills and smoking, whose only prior exp was flipping burgers and chicken on a barrel cut in half - may have opportunity to grill and smoke.
I’m inclined to just get Weber Smokey mountain on used.
What’s the concise brief summary on these things?
I'm eyeing the Akorn Kamado at Menards that's quite affordable and thus far the only tradeoffs I'm seeing is... you need to figure out how to burn enough smoke wood while the grill retains so much heat it isn't going through a lot of charcoal.
But one device for pizza/burgers/ribs/brisket has significant appeal for for us and now I know I can compensate for my lack of experience and subject matter expertise with enthusiasm and bothering Jakob
I love my Big Green Egg, but I don’t think it’s significantly different from other kamado grills. The game changer for making it easier was the Thermoworks Billows (fan connected to a thermometer), which lets you keep a steady low temp