Oh, the other thing to consider with a kamado (that I neglected to mention the first time) is that they suck at two-zone cooking. They are great at getting evenly hot throughout, but that comes at the expense of being able to have a hot zone and a cool zone. @politeicecream.bsky.social
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
In practice, I don’t find it that restrictive. Most recipes that talk about two-zone cooking are trying to do one of two things:
1) Set up the cool side at a smoking temp (225°), which the kamado can do just fine, or
2) Prep you to slow cook on the cool side then sear on the hot side
For the second one, I just pull the meat off the grill, crank the heat, then sear when it gets hot enough. So you can probably do everything you want, it just sometimes takes a few adjustments
I read the it’s easier to control the combustion air supply and keep it burning low and slow, get that done then crank up the air flow, get it hot to do burgers and steaks.
For Labor Day I’ll have to do some practice runs. I’ve helped manning the grill at events and parties - but it’s been 20+
