Testing kamado grills is an intense experience for a griller. It requires playing with fire (literally) and high temperatures, though in a controlled, responsible way. The most critical element to kamado performance is heat, specifically temperature control and how well a grill holds to one temperature. To smoke meat low and slow, that magic number is 225 F. Good smokers, kamados or otherwise, will stick to this temp for as long as 12, 15 or 20 hours. This means the temperature gauge is key and so is the ability to control airflow via air vents or dampers.
Firstly, to capture temperature data correctly, we put a thermocouple on each kamado grill. Essentially a sensitive temperature sensor made of a probe and a connected wire, the thermocouple hangs suspended just 1 inch above the grill grate. It's connected to a data logger and ultimately a computer that records changes in heat levels over time. And then, use the same weight and brand of lump charcoal (4.4 pounds or 2 kg), often from the same bag. That's true of fire starters too (one per grill) .After that, we light them up, as instructed by their manuals if available. Usually that means letting the coals catch for 15 minutes, with the lid open, then shutting the grill. At this point, vents remain wide open until the grill comes within 50 degrees of the target temp. We carefully fiddle with the vents to get there. Lastly, we let go of the controls and observe. Food grilling is always critical part in testing. Take this in mind, and try to do, like smoke a rack of baby back ribs (225 F) in each grill, or grill a set of four 8-ounce burger patties at high heat (600 F). Which smoker’s grilling flavor appeals you at the most?
