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Food » alt.food.barbecue » Ceramic cooker question
Ceramic cooker question [message #91598] Thu, 16 June 2005 20:17
Randy  
I have been using a WSM with a Guru for several years and am pleased
with it. I see posts from ceramic owners ravimg about how well their
cookers work and it gets me thinking about switching. Can someone who
has used both tell me what advantages I would see with K or an Egg over
the WSM? This is only for low and slow, I don't need searing or baking.
-RP
Re: Ceramic cooker question [message #91599 ] Thu, 16 June 2005 21:36
nothere  
Randy wrote:
> I have been using a WSM with a Guru for several years and am pleased
> with it. I see posts from ceramic owners ravimg about how well their
> cookers work and it gets me thinking about switching. Can someone who
> has used both tell me what advantages I would see with K or an Egg over
> the WSM? This is only for low and slow, I don't need searing or baking.

I have used both a WSM and Kamados.

I get very good results with the WSM. It does have its shortcomings.
Capacity is limited when compared to a K7 (and more so against the K9).
It takes more fuel and special measures to cook on a WSM in bad weather.
The first time I used my Ks was in January of this year. They both ran
overnight cooking butts and briskets and kept temperatures above 200 all
night. The low temp was -15F that night. I wouldn't attempt an overnight
burn in those temperatures with a WSM.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
Re: Ceramic cooker question [message #91600 ] Thu, 16 June 2005 21:37
The Naked Whiz  
On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
wrote:

>I have been using a WSM with a Guru for several years and am pleased
>with it. I see posts from ceramic owners ravimg about how well their
>cookers work and it gets me thinking about switching. Can someone who
>has used both tell me what advantages I would see with K or an Egg over
>the WSM? This is only for low and slow, I don't need searing or baking.
> -RP


Well, if you are happy and only want to do low and slow, I think I'd
be hard pressed to tell you to switch. A ceramic cooker can cook
longer on a single load of charcoal, and in the winter a ceramic
cooker can hold temps better without having to do any shielding from
the wind, etc. The only other thing I can think of which might be an
advantage is the ability to hold very low temperatures for jerky, for
example. I'm not sure what the WSM can do in that category.

On the other hand, I can't imagine not doing all the other stuff I do
on my Egg like pizza, steak searing, wokking, etc. Who knows, if you
get a ceramic cooker, you might find yourself doing more stuff like
that.

TNW
"1 Large Egg, 1 Medium Egg, 2 Small Eggs, so how can I convince the
wife I need an Extra Large Egg?"
Re: Ceramic cooker question [message #91601 ] Thu, 16 June 2005 22:24
kylet  
In article <svk3b1h7mkcdluo5mag991isompqisj81n [at] 4ax.com>,
The Naked Whiz <dhanthorn.nospam [at] nc.rr.com> writes:
> On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
> wrote:
>
>>I have been using a WSM with a Guru for several years and am pleased
>>with it. I see posts from ceramic owners ravimg about how well their
>>cookers work and it gets me thinking about switching. Can someone who
>>has used both tell me what advantages I would see with K or an Egg over
>>the WSM? This is only for low and slow, I don't need searing or baking.
>
> Well, if you are happy and only want to do low and slow, I think I'd
> be hard pressed to tell you to switch. A ceramic cooker can cook
> longer on a single load of charcoal, and in the winter a ceramic
> cooker can hold temps better without having to do any shielding from
> the wind, etc. The only other thing I can think of which might be an
> advantage is the ability to hold very low temperatures for jerky, for
> example. I'm not sure what the WSM can do in that category.
>
> On the other hand, I can't imagine not doing all the other stuff I do
> on my Egg like pizza, steak searing, wokking, etc. Who knows, if you
> get a ceramic cooker, you might find yourself doing more stuff like
> that.

Can you do roasts on a ceramic cooker, like things you'd normally
do on a rotisserie, like medium rare legs of lamb or rolled rib
roasts? I have a WSM and that's fine for smoking, but I'm about to
replace my Weber 18" kettle - which has had it - with a new 22"
One Touch Gold with the rotisserie, but that combo is up to $250
and was wondering if I should abandon that setup and go for the
ceramic now. Since I've been reading about them here for a couple
years and researching them, I've had a feeling I'd end up with one.

--
- Kyle
Re: Ceramic cooker question [message #91603 ] Thu, 16 June 2005 22:30
bc  
Randy wrote:
> I have been using a WSM with a Guru for several years and am pleased
> with it. I see posts from ceramic owners ravimg about how well their
> cookers work and it gets me thinking about switching. Can someone who
> has used both tell me what advantages I would see with K or an Egg over
> the WSM? This is only for low and slow, I don't need searing or baking.

Since you're thinking you might want to switch to ceramic, I'm
wondering what you don't like about the WSM. Perhaps if you gave some
detail on that here, the ceramic guys could tell you whether the
ceramics might address your issues.

- bc
Re: Ceramic cooker question [message #91604 ] Thu, 16 June 2005 22:46
nothere  
Kyle Tucker wrote:

>
> Can you do roasts on a ceramic cooker, like things you'd normally
> do on a rotisserie, like medium rare legs of lamb or rolled rib
> roasts?

So far, there is no rotisserie option for Kamados. Richard is said to be
working on one. It won't be cheap. You can roast on them. I do that all
the time. I can dial in the cooking temperature I want pretty quickly.
Once set up, a Kamado can chug along within a few degrees for hours.

> I have a WSM and that's fine for smoking, but I'm about to
> replace my Weber 18" kettle - which has had it - with a new 22"
> One Touch Gold with the rotisserie, but that combo is up to $250
> and was wondering if I should abandon that setup and go for the
> ceramic now.

A 22 inch Kamado will probably set you back a grand or more, with shipping.

> Since I've been reading about them here for a couple
> years and researching them, I've had a feeling I'd end up with one.
>

I did. I enjoy using them. I still have the WSM and will move that to
the lake house to be used with the ECBX2.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
Re: Ceramic cooker question [message #91607 ] Thu, 16 June 2005 23:10
The Naked Whiz  
>Can you do roasts on a ceramic cooker, like things you'd normally
>do on a rotisserie, like medium rare legs of lamb or rolled rib
>roasts? I have a WSM and that's fine for smoking, but I'm about to
>replace my Weber 18" kettle - which has had it - with a new 22"
>One Touch Gold with the rotisserie, but that combo is up to $250
>and was wondering if I should abandon that setup and go for the
>ceramic now. Since I've been reading about them here for a couple
>years and researching them, I've had a feeling I'd end up with one.

You can do most anything on a ceramic cooker from jerky at 150
degrees, to barbecue at 225 degrees, to roasting birds at 325, to
doing pizza and calzones at 500-600 degrees, to searing steaks at 1000
degrees. With a ceramic cooker you probably don't need a rotisserie,
I've not seen the need for one. If you want to do more than low and
slow, I'd definitely recommend a ceramic cooker if you have the budget
for it ok.

TNW
Re: Ceramic cooker question [message #91608 ] Thu, 16 June 2005 23:51
BOB  
--
Raw Meat Should NOT Have An Ingredients List

The Naked Whiz wrote:
> On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
> wrote:
>
>> I have been using a WSM with a Guru for several years and am
>> pleased
>> with it. I see posts from ceramic owners ravimg about how well
>> their
>> cookers work and it gets me thinking about switching. Can someone
>> who
>> has used both tell me what advantages I would see with K or an Egg
>> over
>> the WSM? This is only for low and slow, I don't need searing or
>> baking.
>> -RP
>
>
> Well, if you are happy and only want to do low and slow, I think I'd
> be hard pressed to tell you to switch. A ceramic cooker can cook
> longer on a single load of charcoal, and in the winter a ceramic
> cooker can hold temps better without having to do any shielding from
> the wind, etc. The only other thing I can think of which might be
> an
> advantage is the ability to hold very low temperatures for jerky,
> for
> example. I'm not sure what the WSM can do in that category.
>
> On the other hand, I can't imagine not doing all the other stuff I
> do
> on my Egg like pizza, steak searing, wokking, etc. Who knows, if
> you
> get a ceramic cooker, you might find yourself doing more stuff like
> that.
>
> TNW
> "1 Large Egg, 1 Medium Egg, 2 Small Eggs, so how can I convince the
> wife I need an Extra Large Egg?"

What TNW said.
Steaks seared at super-hot temperatures and those ceramically cooked
pizzas can't be duplicated anywhere.

BOB
1 Kamado #5, 1 Kamado #3, 1 Kamado #1, 1 Mini-Egg and 1 Kamado #3 on
the way in late July/early August
Re: Ceramic cooker question [message #91615 ] Fri, 17 June 2005 01:53
Chef Juke  
On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
wrote:

>I have been using a WSM with a Guru for several years and am pleased
>with it. I see posts from ceramic owners ravimg about how well their
>cookers work and it gets me thinking about switching. Can someone who
>has used both tell me what advantages I would see with K or an Egg over
>the WSM? This is only for low and slow, I don't need searing or baking.
> -RP

I have a WSM and 3 Kamados (#1, #7 & #9) . The WSM is great, but I
would say that all of the things that the WSM does really well, the
Kamados do even better at.

Specific areas of comparison

Holding temps.

The WSM is very good at holding a constant temp, especially as
compared to other smokers in the price range.

The WSM temp can be affected by outside weather/wind/temp.

The Kamado is stellar at holding temps. I have tracked over 10 low
and slow cooks of 9 hours or more where the temperature stayed
constant within 10 degrees over the entire cooking period.

The Kamado does not seem to be affected much if at all by weather
fluctutations.

Fuel Consumption.

The WSM is again, better than most of the lower end smokers by far in
this area.

The Kamado is again, stellar in this area. The insulating properties
combined with the more accurate air flow control means better burn
control and thus better fuel consumption.

The Kamado definitely has a larger cook surface (especially with a
second grill unit) and is also an EXCELLENT grill (high heat).

So, if all around better performance in what you are currently using
the WSM for AND the added ability to grill and bake pizzas interests
you, then you should consider a Kamado.

Also they are pretty.

-Chef Juke




-Chef Juke
"EVERYbody Eats When They Come To MY House!"
Re: Ceramic cooker question [message #91622 ] Fri, 17 June 2005 04:42
Porkchop Dupree  
"Chef Juke" <chefjuke [at] NOTQUITEchefjuke.com> wrote in message
news:01v3b19lrn8i57f13or9ccq3rmao71eh6u [at] 4ax.com...

> So, if all around better performance in what you are currently using
> the WSM for AND the added ability to grill and bake pizzas interests
> you, then you should consider a Kamado.
>
> Also they are pretty.
>
> -Chef Juke
>
>
>
>
> -Chef Juke
> "EVERYbody Eats When They Come To MY House!"

Last I heard, Kamado was moving to Mexico. Is the move complete to the point
that any rough edges in the supply/delivery chain have been worked out? What
about quality?

Thanks,
--
"Where there's smoke...there's meat!"
- Clarence "Porkchop" Dupree
http://www.barbecuenation.com
Re: Ceramic cooker question [message #91623 ] Fri, 17 June 2005 04:42
Notifier Deamon  
Post removed (X-No-Archive: yes)
Re: Ceramic cooker question [message #91627 ] Fri, 17 June 2005 04:49
The Naked Whiz  
On Fri, 17 Jun 2005 02:42:06 GMT, "Porkchop Dupree"
<porkchop [at] barbecuenation.com> wrote:

>
>"Chef Juke" <chefjuke [at] NOTQUITEchefjuke.com> wrote in message
>news:01v3b19lrn8i57f13or9ccq3rmao71eh6u [at] 4ax.com...
>
>> So, if all around better performance in what you are currently using
>> the WSM for AND the added ability to grill and bake pizzas interests
>> you, then you should consider a Kamado.
>>
>> Also they are pretty.
>>
>> -Chef Juke
>>
>>
>>
>>
>> -Chef Juke
>> "EVERYbody Eats When They Come To MY House!"
>
>Last I heard, Kamado was moving to Mexico. Is the move complete to the point
>that any rough edges in the supply/delivery chain have been worked out? What
>about quality?
>
>Thanks,

The move is complete and as far as I can tell things are back on track
after the expected disruption of moving a company like that.

TNW
Re: Ceramic cooker question [message #91643 ] Fri, 17 June 2005 06:54
Chef Juke  
On Fri, 17 Jun 2005 02:42:06 GMT, "Porkchop Dupree"
<porkchop [at] barbecuenation.com> wrote:

>
>"Chef Juke" <chefjuke [at] NOTQUITEchefjuke.com> wrote in message
>news:01v3b19lrn8i57f13or9ccq3rmao71eh6u [at] 4ax.com...
>
>> So, if all around better performance in what you are currently using
>> the WSM for AND the added ability to grill and bake pizzas interests
>> you, then you should consider a Kamado.
>>
>> Also they are pretty.
>>
>> -Chef Juke
>>
>>
>>
>>
>> -Chef Juke
>> "EVERYbody Eats When They Come To MY House!"
>
>Last I heard, Kamado was moving to Mexico. Is the move complete to the point
>that any rough edges in the supply/delivery chain have been worked out? What
>about quality?
>
>Thanks,

I ordered a post-move #9 Kamado and it arrived 4days late (which is
amazing compared to their previous performance) and the fit and
finish of it is noticably superior to my 3 year old #7.


-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com
Re: Ceramic cooker question [message #92108 ] Fri, 17 June 2005 12:21
DavidG  
I have a feeling that sometime in the distant future, I may end up
with a Ceramic cooker.
For now I have a WSM that I am quite happy with....just think that the
Ceramics might be helpful in the
New England winters...as I like to cook outside year round. Just
wondering if Bubbabobs
contention that "The meat just tastes better" has any validity at
all....

Posted Via Usenet.com Premium Usenet Newsgroup Services
----------------------------------------------------------
** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **
----------------------------------------------------------
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Re: Ceramic cooker question [message #92112 ] Fri, 17 June 2005 15:33
nothere  
DavidG wrote:
> I have a feeling that sometime in the distant future, I may end up
> with a Ceramic cooker.
> For now I have a WSM that I am quite happy with....just think that the
> Ceramics might be helpful in the
> New England winters...as I like to cook outside year round. Just
> wondering if Bubbabobs
> contention that "The meat just tastes better" has any validity at
> all....

I suppose that depends on what you were using before. I'd rate the
quality of grilled foods to be much better on my Ks than my old gasser.
Of course, that could be the difference between gas and charcoal more
than the cooker.

So far, the quality of low and slow cooked food is at least as good as
on the WSM or ECBX2. I'm far more inclined to do pulled pork and beef
and brisket on the K than I was on either of my previous cookers. I have
no concerns that the K will cool off or go out overnight.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?
Re: Ceramic cooker question [message #92115 ] Fri, 17 June 2005 16:27
cl  
"Matthew L. Martin" wrote:
>
> I get very good results with the WSM. It does have its shortcomings.
> Capacity is limited when compared to a K7 (and more so against the K9).
> It takes more fuel and special measures to cook on a WSM in bad weather.
> The first time I used my Ks was in January of this year. They both ran
> overnight cooking butts and briskets and kept temperatures above 200 all
> night. The low temp was -15F that night. I wouldn't attempt an overnight
> burn in those temperatures with a WSM.

Overnight is a breeze with a WSM using minion. Even with light rain, an
unattended overnight cook it is not a problem . If you have cooler
weather, a smoker blanket takes care of you. I use a dual remote
thermometer and it is amazing how the simple WSM holds the temp with
minion.

As for capacity, easy and cheap fixes are abound. Be it a second center
section or putting in an extra rack, you can get more capacity. It is
also only costs $200 to double your capacity. :)

-CAL
Re: Ceramic cooker question [message #92116 ] Fri, 17 June 2005 16:38
cl  
BOB wrote:

> > wife I need an Extra Large Egg?"
>
> What TNW said.
> Steaks seared at super-hot temperatures and those ceramically cooked
> pizzas can't be duplicated anywhere.

Have you really tried it?

I can get a Weber 22 just as hot as you get you K for searing steaks
(over 1100 deg at the grate as measured with a certified thermocoupler)
and it can be equipped with a stone just like the K. If the kettle can
hit lid temps over 500deg, you will have a hard time convincing me that
the ceramics hold an advantage. I tried a 750degree (in the lid )pizza
cook once and the results are inferior to a 550deg one. I guess that is
why most pizza shops cook at the mid 500deg level.

-CAL
Re: Ceramic cooker question [message #92117 ] Fri, 17 June 2005 16:43
cl  
Bubbabob wrote:
>

> No basting or mopping is needed and your charcoal will last three times as
> long.

Nor do you have to mop with a WSM. A bag is all it takes for the
overnight cook so that is not a problem. If you think the ceramic is
more frugal, I will need to remind you of how much the K cost vs the
cost of charcoal


> Enormous thermal mass means you don't have to sit there and stare at
> the thermometer for 15 hours.

WSM+minion method =20hour unattended cook I still have an alarm set for
low temp but that is a failsafe.

-CAL
Re: Ceramic cooker question [message #92120 ] Fri, 17 June 2005 17:27
Randy  
bc wrote:

> Since you're thinking you might want to switch to ceramic, I'm
> wondering what you don't like about the WSM. Perhaps if you gave some
> detail on that here, the ceramic guys could tell you whether the
> ceramics might address your issues.
>
> - bc
>
Actually I am quite happy with the WSM, I just like new toys. If a
ceramic cooker is better then that's what I want. It sounds like I dont
really need one though, I live in Tucson so cold temps are not a
problem. -RP
Re: Ceramic cooker question [message #92121 ] Fri, 17 June 2005 17:34
Randy  
Chef Juke wrote:

> On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
> wrote:
>
>
>>I have been using a WSM with a Guru for several years and am pleased
>>with it. I see posts from ceramic owners ravimg about how well their
>>cookers work and it gets me thinking about switching. Can someone who
>>has used both tell me what advantages I would see with K or an Egg over
>>the WSM? This is only for low and slow, I don't need searing or baking.
>> -RP
>
>
> I have a WSM and 3 Kamados (#1, #7 & #9) . The WSM is great, but I
> would say that all of the things that the WSM does really well, the
> Kamados do even better at.
>
> Specific areas of comparison
>
> Holding temps.
>
> The WSM is very good at holding a constant temp, especially as
> compared to other smokers in the price range.
>
> The WSM temp can be affected by outside weather/wind/temp.
>
> The Kamado is stellar at holding temps. I have tracked over 10 low
> and slow cooks of 9 hours or more where the temperature stayed
> constant within 10 degrees over the entire cooking period.
>
> The Kamado does not seem to be affected much if at all by weather
> fluctutations.
>
> Fuel Consumption.
>
> The WSM is again, better than most of the lower end smokers by far in
> this area.
>
> The Kamado is again, stellar in this area. The insulating properties
> combined with the more accurate air flow control means better burn
> control and thus better fuel consumption.
>
> The Kamado definitely has a larger cook surface (especially with a
> second grill unit) and is also an EXCELLENT grill (high heat).
>
> So, if all around better performance in what you are currently using
> the WSM for AND the added ability to grill and bake pizzas interests
> you, then you should consider a Kamado.
>
> Also they are pretty.
>
> -Chef Juke
>
>
>
>
> -Chef Juke
> "EVERYbody Eats When They Come To MY House!"

Thanks Chef, from all of your information I would say I really don't
need a K, except for one thing, they are really pretty. -RP
Re: Ceramic cooker question [message #92122 ] Fri, 17 June 2005 19:38
Chef Juke  
On Fri, 17 Jun 2005 08:34:20 -0700, Randy <randy [at] bajaspanospam.com>
wrote:

>
>
>Chef Juke wrote:
>
>> On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
>> wrote:
<SNIP>

> So, if all around better performance in what you are currently using
>> the WSM for AND the added ability to grill and bake pizzas interests
>> you, then you should consider a Kamado.
>>
>> Also they are pretty.
>>
>> -Chef Juke
>>
>>
>>
>>
>> -Chef Juke
>> "EVERYbody Eats When They Come To MY House!"
>
>Thanks Chef, from all of your information I would say I really don't
>need a K, except for one thing, they are really pretty. -RP

This sounds like the case.

I really like both smokers. I often recommend the WSM, especially for
folks who are just getting started and don't know how much they are
gonna wanna BBQ.

I mainly use the WSM for when I'm weekend car-camping with friends
because it is slightly more portable than the K

;-)

Oh, one other point I would make...even as well made as the WSM is, I
think the K is a bit more durable for the long-term...(no rust issues,
etc).

So, from all that you've said, you are probably fine with a
WSM...until the point when you have some extra dough to spend and
wanna splurge....

Cheers,




-Chef Juke
"EVERYbody Eats When They Come To MY House!"
Re: Ceramic cooker question [message #92129 ] Sat, 18 June 2005 00:34
Notifier Deamon  
Post removed (X-No-Archive: yes)
Re: Ceramic cooker question [message #92186 ] Sun, 19 June 2005 12:32
jesskidden  
Randy wrote:

>
>
> Thanks Chef, from all of your information I would say I really don't
> need a K, except for one thing, they are really pretty. -RP

I always thought so, too -altho' I didn't pop for the tiled version
which I guess most people are talking about when they comment on the
looks of the Kamado. (I think they look a little too "fancy" if
anything.) I like the utilitarian look of the textured K. And most
people are impressed with seeing mine (having never seen the "real"
tiled thing).

So, was surprised by this comment, in the Barbecue Issue of Bon Appetit
(July 2005) (I didn't buy the magazine, wife brought it home from work).

Speaking of the Viking C4 (only $2000!)

http://www.vikingrange.com/outdoor/outdoor_main.html

Click on C4, fourth item in box on right...

BA says:

"By sheathing the C4 in stainless steel, Viking has upped ante and mae
the once-funky ceramic cooker stylish."

Now, I have no problem with calling the ceramics "funky" (but, hey, I
like funky) but to imply they're not "stylish" or that somehow sheathing
something in SS ALWAYS makes it stylish, is too much. But, then, I
never understood the fetish of stainless steel (but that may be due to
having been a toolmaker with a lot of co-workers who owned boats and
motorcycles and .... "...hey, when you get time, could you make me one
of these....").
Re: Ceramic cooker question [message #93576 ] Mon, 20 June 2005 17:35
Howard McCollister  
I do roasts and legs of lamb all the time. The key is to use a good heat
deflector so you don't get direct radiant heat from the coals. I just use a
large steel (aluminum melts) pizza tin covered with foil on the bottom
grate. With that the top vs bottom cooking is amazingly even from 225F to
600F.

One technique I use is to first sear the meat on all sides right down on the
lower grill as close to the fire as possible, then add some smoking wood,
put in the deflector and middle grill, put the meat on that and shut down
the air to get the temp down to say 275 and let it slowly roast. You get a
very crusty brown outside and a wider, more uniform rare interior than with
continuous hotter direct cooking, plus there's more time to absorb smoke.

This may be superstition, but I've always attributed the lack of drying out
in my Kamado to it's heat insulation properties. The theory is that the
amount of air going through it is much lower than uninsulated cookers, so
less moisture is removed from the meat by the air flow. In any event, food
stays very moist during cooking.

"Kyle Tucker" <kylet [at] horsehill.net> wrote in message
news:d8sn6h$q6h$1 [at] reader1.panix.com...
> In article <svk3b1h7mkcdluo5mag991isompqisj81n [at] 4ax.com>,
> The Naked Whiz <dhanthorn.nospam [at] nc.rr.com> writes:
>> On Thu, 16 Jun 2005 11:17:35 -0700, Randy <randy [at] bajaspanospam.com>
>> wrote:
>>
>>>I have been using a WSM with a Guru for several years and am pleased
>>>with it. I see posts from ceramic owners ravimg about how well their
>>>cookers work and it gets me thinking about switching. Can someone who
>>>has used both tell me what advantages I would see with K or an Egg over
>>>the WSM? This is only for low and slow, I don't need searing or baking.
>>
>> Well, if you are happy and only want to do low and slow, I think I'd
>> be hard pressed to tell you to switch. A ceramic cooker can cook
>> longer on a single load of charcoal, and in the winter a ceramic
>> cooker can hold temps better without having to do any shielding from
>> the wind, etc. The only other thing I can think of which might be an
>> advantage is the ability to hold very low temperatures for jerky, for
>> example. I'm not sure what the WSM can do in that category.
>>
>> On the other hand, I can't imagine not doing all the other stuff I do
>> on my Egg like pizza, steak searing, wokking, etc. Who knows, if you
>> get a ceramic cooker, you might find yourself doing more stuff like
>> that.
>
> Can you do roasts on a ceramic cooker, like things you'd normally
> do on a rotisserie, like medium rare legs of lamb or rolled rib
> roasts? I have a WSM and that's fine for smoking, but I'm about to
> replace my Weber 18" kettle - which has had it - with a new 22"
> One Touch Gold with the rotisserie, but that combo is up to $250
> and was wondering if I should abandon that setup and go for the
> ceramic now. Since I've been reading about them here for a couple
> years and researching them, I've had a feeling I'd end up with one.
>
> --
> - Kyle
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