"grilling?"

DWFII

How do people cook food on a kamado that, in the old days would have just been grilled on the Weber kettle? Wings, thighs, brats, burgers, rib-eyes, etc.?

ElkhornHusker

Same way?  

JMCXL

I do my wings indirect at 250-275 until the wings are 165 internal temp. Then I go direct at 400 and get nice grill marks

lousubcap

Give the search function a look.  There are as many ways to cook the above as forum posters.  Pick one and go.  

Photo Egg

DWFII said:

How do people cook food on a kamado that, in the old days would have just been grilled on the Weber kettle? Wings, thighs, brats, burgers, rib-eyes, etc.?

There are also many ways to cook the above items on a Weber Kettle.
Just depends on how you like the above items cooked. 
Some like burgers cooked lower and slower. Some like them direct with some char. Some like to make smash burgers on cast iron. Lots of ways to cook on every type of grill.

Legume

If you’re talking about cooking with the lid up, most people close the bottom vent so the temps don’t run away.  Smaller load of lump would help as well.

I cook wings high in the dome (AR from CGS) and keep the dome closed, dome temp ~325-350.

BobDanger

Legume said:

If you’re talking about cooking with the lid up, most people close the bottom vent so the temps don’t run away.  Smaller load of lump would help as well.

I cook wings high in the dome (AR from CGS) and keep the dome closed, dome temp ~325-350.

Thanks...love the info here. I’ve never cooked open grill but thing I’m going to give that a try with the bottom vent closed.

GrillSgt

I still use my Weber kettle a lot. 

Legume

BobDanger said:

Legume said:

If you’re talking about cooking with the lid up, most people close the bottom vent so the temps don’t run away.  Smaller load of lump would help as well.

I cook wings high in the dome (AR from CGS) and keep the dome closed, dome temp ~325-350.

Thanks...love the info here. I’ve never cooked open grill but thing I’m going to give that a try with the bottom vent closed.

I should say, I’ve only done this once or twice and I have an XL, so I pushed the lump against the back of the firebox and only had a small pile of lump, used the front for a cooler, indirect space.  I don’t think that works as well in a smaller egg.  Maybe someone with a L or M will chime in.

HeavyG

GrillSgt said:

I still use my Weber kettle a lot. 

Me too.

Cornholio

About to grill some sausages right now, I just keep the bottom vent closed after getting the egg settled to temp.  I have a AR from CGS so I also use different levels for protein/veggies.  My kick ash basket gets delivered tomorrow and I added the lump seperater with it so I could keep lump to 1/3 or 2/3 for more direct/indirect grilling without using a plate setter etc.  

Just try it and find what works for you, even location can make a difference.  At our old house at the beach the constant breeze made grilling on the egg tougher due to the wind fueling the fire.  

blasting

Eggs can grill, but it's tough to beat a zoned kettle for grilling.  Not to mention the extra space.

Cornholio

I’ve found that sausages are good for figuring out temp zones.

Live view: 

DynaGlide

The egg can do anything you want. That being said I use my Weber performer most weeknights because it's faster and easier to do chicken, burgers type stuff on it. But for larger amounts of food the egg is easier for me since I can do indirect first then pull the AR off for direct with 18 inches of area on the Large. Pics are in my Instagram @matts.garage

bucky925

I did various meats just to play with the temp on the new MM. It was fun!  I have found that minor adjustments are more pronounced quicker than my lbge.

cookingdude555

I just use an XL. 

Legume

Cornholio said:

I’ve found that sausages are good for figuring out temp zones.

Live view: 

I’ve checked back several times, I don’t think this is live.

unoriginalusername

Legume said:

Cornholio said:

I’ve found that sausages are good for figuring out temp zones.

Live view: 

I’ve checked back several times, I don’t think this is live.

Click play, it’s working great for me ... although now it’s dark outside 

Cornholio

Legume said:

Cornholio said:

I’ve found that sausages are good for figuring out temp zones.

Live view: 

I’ve checked back several times, I don’t think this is live.

I can live-stream the finale tomorrow if you’d like. 

SaintJohnsEgger

In my opinion tis is where aMiniMax really shines. You can raise the grate and even go indirect if you want to. Basically just light the Egg like for any other cook and leave the top up. 

You can also open the daisy wheel ( or remove it ) and open the bottom vent with the top down. After 30 minutes you are up around 700 so burp it and open the top then sear and cook like on any grill.

Legume

Cornholio said:

Legume said:

Cornholio said:

I’ve found that sausages are good for figuring out temp zones.

Live view: 

I’ve checked back several times, I don’t think this is live.

I can live-stream the finale tomorrow if you’d like. 

I am sure there is a market for sausage videos and livestreams, I just don’t happen to be that market.

bgebrent

Legume said:

Cornholio said:

Legume said:

Cornholio said:

I’ve found that sausages are good for figuring out temp zones.

Live view: 

I’ve checked back several times, I don’t think this is live.

I can live-stream the finale tomorrow if you’d like. 

I am sure there is a market for sausage videos and livestreams, I just don’t happen to be that market.

I'll sell you one for the price of two if you will?

Thatgrimguy

Mostly, I smoke and bake in my XL and I grill in my small.  Otherwise that big basket in my XL runs away.


I find some things are (after 1000s of cooks) still easier over regular charcoal. I'm totally not afraid to use kingsford in my XL if all I'm doing is grilling burgers for a crowd.