Thread: Gas BBQ/grill VS. Pellet Smoker/grill

We roll with the kamado for 70% of our cooks, great on temperature control and fuel consumption - using hardwood lump charcoal. If you're eating, get that delicious flavour for a little extra effort/planning.
Can't reiterate enough - the heat retention of ceramic, it's amazing, for Pizza's it will do them in 2 mins when all fired up (have done 12 in 40mins).
Our go to model for low and slow - once temp is right you can leave it for 7-12hrs without a worry.

Some hot and fast cooks go on the weber kettle with brickettes: cheaper and easy to get up to heat in a Rapidfire Chimney. Faster to cool down and put away. e.g. Good to get some flavour in the chicken thighs when doing butter chicken, or snags for the masses.

Have a Weber Q 2100 (with the thermometer) - only gets used for camping. It's good, but not as much heat as raw flame and nil flavor comparatively.