Testing kamado grills is an intense experience for a griller. It requires playing with fire (literally) and high temperatures, although in a controlled, responsible way. The most critical element to kamado’s 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…
