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  1. Decent brick ones that are well insulated on the outside stay hot for a long time. Having a small amount of wood smoking in their at the start should help with the flavour. Of course that's not a WFO's best attribute, and if you mostly wanted low and slow, a kamado would be better. Just like a Neapolitan pizzas aren't a kamado's forte, but you can get something decent out of them. Being that I'd do pizzas a lot more than low and slow, I wondered whether a WFO would be best for me. There's all the other types of cooking to consider too, hence the original question. Steaks look great in a WFO. I imagine other grilling just needs more skill/practice than with a kamado.
  2. It does? If I wanted to do slow cooking regularly it would be a no-brainer. But I'll want to do pizzas a lot more than a slow cook. And a WFO can keep hold its temperature in the bricks for a long time. Not much you can't cook in a WFO either I believe. Not that I'm leaning towards a WFO, I'm not, I'm just playing devils advocate. Do you guys have both, or just the kamado?
  3. Thanks. But people can cook just about anything in their WFO? Is it possible that you're just extremely experienced in using a kamado, but new to WFOs? I appreciate your feedback regardless, and mean no offence by asking. There is of course a danger that asking the question on a kamado forum will get views skewed one way, and likewise if I asked on a WFO forum, but I've got to ask somewhere :D That's why my original question was supposed to be a little more subtle, and ask about food types. I'm not as into slow cooking as a Texan, but I'd like to be able to do it. My family also don't have the meat eating appetite of many an American. I'd like to do pizzas far more than a brisket or Boston Butt. But even with that said, you still could be right, hence the question :)
  4. Lol, I've already read your thread, just didn't realise it was yours So would I! Unfortunately I'm just at the planning stage, I don't have one yet :( I'd like to build it myself, 36" internal Pompeii style oven. I'd build it with firebricks and insulate it. I don't even own a kamado either yet. The dark truth behind my covert thread is that I'm wanting to see what you guys do with each, to help me choose which to go for (first ). Of course a kamado is very different to a WFO, but you can do most things with either.
  5. A nice little collection. What's your WFO like, thick brick, or a moveable pre-made oven, or something else?
  6. So, picture the scene... you have a lovely kamado, and you've got a sweet brick built Pompeii style wood fired oven too. Life is great! Which one do you use for what food? Presumably you'll always use one for some things, but for other meals you might use whichever is clean and ready to go, or you might toss a coin, or maybe it will depend whether you want to sit out next to it for the day or not? Please let me know what you love using each one for etc. Thanks
  7. Oh ok, thanks. Sounds more manageable in a Komado than trying to make a Neapolitan.
  8. Most comments I've read re pizzas in a Kamado have people favouring their Blackstones by far, nice to see an alternative view. What temp are you cooking them at, and how many are you doing? Thanks
  9. For those that have only cooked pizza with their kamado, here's how it looks with a kettle: Quick look: More detailed look at the temps etc - you can skip most of it. How do you think those compare to a kamado pizza?
  10. You don't need to measure it there, buy the damn thing and take it home. You smoke a lot of them remember. Others can tell you what they manage to get on theirs, but I reckon you know the size you regularly buy more than anyone else, so just measure up
  11. Is the new Big Joe Cart some remarkable upgrade? As for Summit vs KJ, they seem to offer something very similar, with the Summit being metal and the KJ being ceramic. Difficult to tell what condition they'd both be in in 10 years +
  12. What are the pros and cons of each option? I think the Kamado can keep going for longer (to do more pizzas) if you're using high temps. A kettle with the KettlePizza kit is quite handy for sliding the pizzas in and out without opening the lid and allowing the dome temperature to drop. What are the other pros and cons, and is one clearly better than the other? Thanks For the sake of comparison, I'm thinking KJ Classic and Weber 22".
  13. Sorry I meant in length and width. You can work out if they'll fit or not If you have one that's a bit too big, you can place a foiled brick in the centre, with the brisket curved over the top, but I'm not sure I'd want to do that all the time.
  14. How big are the briskets you tend to smoke?
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