Testing kamado grills is an intense grilling experience. It requires playing with fire (literally) and high temperatures, but in a responsible and disciplined way. The most critical element to kamado performance is heat, specifically temperature control and how well the grill can handle a single temperature. For low and slow smoking of meats, that magic number is 225°F. Good smokers, kamados or otherwise, will stick to this temperature for up to 12, 15 or 20 hours. This means that a temperature gauge is key as is the ability to control airflow through air vents or dampers.
We monitor the internal temperature of kamado grills as they operate.
To capture temperature data, we place a thermocouple on each kamado grill. Essentially, it’s a sensitive temperature sensor made of a probe and attached wire, and the thermocouple is suspended just an inch above the grill grate. It is connected to a data logger and eventually a computer that records changes in temperature levels over time.
Then it’s time to fire up each grill.
We try to perform temperature tests on all grills at once. We also use the same weight and brand Lump coal (4.4 lbs or 2 kg), often from the same bag. This also applies to the fire starters (one for each grill).
A stable heat level is essential to the good performance of a kamado smoker.
After that, we ignite it according to the instructions in its manuals, if available. This usually means leaving the coals on for 15 minutes, with the lid open, then closing the grill. At this point, the vents remain wide open until the grill reaches 50 degrees of target temperature.
We carefully manipulate the openings to get there. Finally, we let go of the controls and watch.
We follow the same procedure for our high temperature test with a target of 350°F. The idea here is to mimic the thermal performance required for roasting chicken and other poultry.
We smoke ribs with other foods for anecdotal testing.
Speaking of food, we do a lot of “anecdotal testing” as well. We smoke a rack of baby back ribs (225°F) in each grill. We bed chicken (aka spatchcock) and also grill it or cook it beer can style. Sourced from your local Costco, each weighs about 5 pounds. Finally, we grill a batch of four 8-ounce burger patties over high heat (600°F).
Burgers, anyone?
Want more options? Here are the other two kamado grill models we evaluated for this test set. They aren’t included in my picks, but you might want to take a look for comparison:
Watch this: Test gas grills at CNET Smart Home
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