Leaderboard

I started out with a medium BGE around 25 years ago and used it for low and show cooks. I liked it week enough that I sold it and upgraded to a large BGE to get more space. I had all kinds of problems with the large one - couldn't manage temps, couldn't manage a low and slow cook without running out of charcoal, needed a deflector, detached feet cracking, etc. Granted, I didn't spend enough time learning to use it but after my success with the medium one, I was very frustrated and I just stopped using it. I also started having back issues that caused sciatica and since the BGE was downstairs and my kitchen is upstairs, going up and down the steps to manage it was getting more and more difficult. When I decided to have the deck that's convenient to the kitchen rebuilt (including having it roofed and screened in), I wanted to make outdoor cooking more convenient so had a "grill wing" added to the deck that isn't roofed in and got a Weber summit gas grill with a built-in smoker box. I thought the smoker box would serve my smoking desires but was disappointed in the results - that got me looking at kamados again. I hoped to find one that was as large or larger than the large BGE but had a door at the firebox level to add fuel if needed since I really didn't like having to take the food and grates out of the BGE to add charcoal. I didn't find one, but the search lead my to the KK's and the hinged grates. After struggling with the price, I ordered a 23" ultimate (this was before the 32" models existed) to add to the grill wing. When it arrived, I was amazed at the improvement over the BGE in both quality and utility. All the issues I had with the BGE were addressed as I worked my way up the learning curve. My biggest lessons were not overshooting the target temp, making sure I did a good heat soak, and not overshooting the target temp. I listed overshooting twice because it was the hardest lesson for me to learn! Also, I've learned that the hinged grates aren't really needed for adding charcoal since even my longest cooks don't use a full basket, but they are handy for adding smoke wood. Moisture retention is far superior to the BGE and the firebox damper dial and infinitely adjustable top damper provide much smoother and better temp control. And of course, no deflector needed. The KK is also much better looking than the BGE; several folks have called it a "work of art." I look at it like I try to look at expensive tools - could I get similar results with a lower cost option? With the KK, the answer ranges from "maybe" to "yes" depending on what I'm cooking; I had some excellent results on my BGEs (mostly with the medium one), but I get similar and better results with the KK much easier and with less aggravation and stress. And at this stage in my life, I really appreciate less aggravation and stress and I really appreciate high quality, well designed tools. I do not regret getting my KK.

I started my kamado journey with a KK and I certainly have no regrets that I didn't do the BGE, Primo, Kamado Joe hop, skip and jump first. They are wonderful to cook and just sooo beautiful to look at.

@Wobster - if you haven't put in your order yet for your KK (per your other thread), just add boxes of cocochar to your order - as many as will fit on the pallet. You'll never be able to buy it as cheap as that, as it doesn't add very much cost to the shipping.

I had a BGE for 7+ years and even just receiving and unpacking the KK I could tell they were not in the same league. Getting mine together, seeing all the accessories and then using it I wish I had made the switch earlier or even skipped the BGE in the first place. Beyond that though the KK is also just easier to use than the BGE.

Simply the build quality. Imagine driving a ford model t, and jumping into something along the lines of a Bentley..the food quality follows..everything follows, there’s just no comparison. Sent from my iPad using Tapatalk

I went from BGE to Primo to KK. BGE was good, I had lid issues every time I did a high heat cook. I hated having to adjust the lid all the time. the Primo was much nicer, it made the BGE feel like a toy in comparison. But with the Primo I had issues with the firebox design, they kept cracking, I went through 3. The KK is just in another league compared to those two. I love the BB32, I just go out and cook, I never have to worry about the lid or the firebox, I just enjoy it. I would never go back. And add me to the list of those that wish they had just bought the KK to begin with.

As a car guy…I completely understand this!

I second what the snow queen said.

@Cheesehead_Grillerthe drum i got was made for those little table top ovens with rotisserie attachments. i had to pull off tabs on the sides to make the holes bigger to fit my spit. but the latching mechanism is rather weak and i felt like if you put too much beans inside or roast bigger things like chestnuts, the door might just bust open. RK drums make better ones, but they are much more expensive. i was advised by a local coffee roaster that the weight loss i experienced was typical for medium roast, but similar to dry ageing meat, you won't get the same yield. i haven't done the math, but i think the cost for me to roast myself is a little over 1/4 the retail of shop roasted beans. but i also need to factor time. and i would only do this if i was cooking something else. i don't see burning charcoal just to roast coffee alone.

What they said ⬆️

I moved from the Primo, similar to the BGE to a KK, there is a world of difference not to mention a world of difference in the taste of the food. The KK will take your food to the next level.

@Wobster, I have never owned a BGE but did own 2 different Primo grills, then moved to the KK. There is a world of difference between the two, not just the purchase price but the taste of the food moved to the next level when I bought the KKs. Not only that, there are no cracked fireboxes etc. to worry about. I wish I had bought the KK in the first place and saved the agony. I have never regretted getting the KK for one second.

I've been roasting coffee beans for ages with the Hottop Roaster. I have been happy with the results but I am no expert.

yeah just don't ask me for crosshatch grill marks. parallel lines is all i can manage..😂

what is an IDK oven? right now, the kk is not giving me the color, rise and shape i am accustomed to. i scored for a rabbit ear but it doesn't want to open up. it's expanding in places i don't expect expansion, like on the narrow side there's a split for no reason. and the ice cubes i throw in gives like maybe 2-3 minutes of steam and its gone..i think the burnt side can be adjusted for by lowering temp and turning midway. but the rest..i dunno... even when i thought i was baking under temp, i wasn't expecting such a fierce heat from the right side. this was with the cheapo drip pan the kk came with and the thick baking stone as barriers. so maybe next time, i might try the replicate the environment of a dutch oven. heat soak the kk. drop the loaf and ice in. close off the vents so there is no open flame and let it steam and bake in retained heat. rotate the loaf and open the vents the second half of the bake.

@Troble, I agree getting back into KK cooking is just like riding a bike and you did a great job proving that point.