Heat retention: Regardless of the materials they are made of, Kamado grills have thick walls that provide better heat retention than other grills.
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Here are the main things that make Kamado grills special: Apart from the urn-like shape that allows for better heat management, what makes Kamado grills different is the choice of materials and construction. If a Kamado grill is similar to a charcoal grill, what makes it so great? A common question with a simple answer. That’s it! Pretty much like any other grill. With this in mind, all you have to do is place the charcoal in the burning chamber, start the fire, and control the temperature through the vents. How does a Kamado grill work?Ī Kamado grill works similarly to charcoal grills, with the difference that decreasing the temperature in this type of grill is always harder than raising it. Nowadays, Kamado grills are praised for their outstanding heat conductivity that allows grill masters to cook meat and a variety of other foods to perfection. Over the years, the design has evolved with the addition of cooking grids for meat grilling or roasting. The design – as well as the name – has Japanese origins, and this device was first used for cooking rice. It works just like the round backyard grills we all grew up with, with the sole difference that it’s shaped like an urn rather than a dome. Simply put, a Kamado grill is nothing but an oval, egg-shaped charcoal grill. However, most people are confused by Kamado grills, especially due to their peculiar shape. The fuel seemed to burn slower than a kettle but probably because I kept the vents partially closed to control the heat.Grills come in all shapes and sizes, from pellet grills to charcoal to electric or infrared grills. The rate that fuel needs to be replaced during long cooks will be determined by ambient temperature and type of fuel. When the temp dropped and additional fuel needed to be added - it was a snap - just open the offset door, throw in some more charcoal, and the temp was right back up to 250 in minutes. This might even help some inexperienced cooks not ruin or burn some meats. Since I'm comfortable smoking meats at 225 - 275, this isn't really an issue for me. The material of the entire grill appeared to be 1/8" thick so this was probably the case. I didn't really push the temp by adding a bunch of fuel but it seemed like there was some heat loss from the top of the offset. When I wanted to crank the temp up to cook some other things - like peppers - it was tough to exceed 275F. I was able to hold a pretty stable temp of 250F throughout the cook without constant adjustment of the vents / airflow once I had the temp I wanted.
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Temperature Range - Efficiency - Holding: The unit has adjustable vents on the offset firebox and a baffle on the smoke stack. The upside is if you want to slow smoke something medium sized - like 3 tri-tips or a medium sized brisket AND you want to cook some chicken or jalapeno poppers using the higher heat on the right side at the same time - you can. This kind of reduces the effective cooking area of the grill if you are smoking something.
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There is no real way to tune this grill to even out the heat generated by the offset so the right side of the cooking area is way hotter than the left side. The downside of this added option is the hole between the offset fire box and the main grill is HUGE. The offset connects to the main grill where a prepared punch out section of the main grill body is removed when you bolt on the offset fire box. The offset adds the option of indirect heat and the possibility of throwing in a split of your favorite wood for smoking. One of the cool features about this grill is you can place charcoal in the main portion of the grill and get a really nice, hot direct cooking area for steaks or hamburgers. Fuel Source: This grill uses charcoal briquettes or lump and wood can be added on top of the charcoal in the offset for smoking.