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nstigator

Blaze Kamado Tour

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4 hours ago, S6A said:

Coming off a couple Primos and looking for a replacement.  I thought I was sold on KJ because of build quality and ash tray convenience but this looks interesting because of the sturdiness and manufacturing (seems as though you can't have issues with fitment of top, bottom, bands, etc. like you may with the ceramics).

 

The most important factor though - taste.  Is there any taste difference in food cooked in the aluminum body than the ceramics?  I've always thought there was some magic to the ceramic but maybe I just dreamt that or read in one of the ceramic makers' marketing literature.

 

Thanks.

 

I haven't heard about any difference in taste and can't imagine why there would be any.  I'd think the flavor profile would be the same, especially once the inside grill surface has been seasoned.  But I have no experience with a ceramic kamado, so I may be missing something.  There are other non-ceramic kamados on the market though and I've never seen anyone here claim that they have a different flavor profile than the ceramics.

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 So after having this Kamado for a while now I feel that I can better review this thing. I love my Blaze honestly. It holds temperature great; it's easy to bring up to temp, and does everything it's supposed to. I will say that cleaning it is a must if it's left in the weather. The exhaust will tend to stick and aluminum does oxidize. A simple cleaning with a little dish detergent and a scrubbing pad (with the "grain") works fine. I love how heavy duty everything is, and everything I've cooked on this kamado has turned out great. I have the 15-inch stainless disc, rotisserie, stand, and side tables (oh and lift handles since the kamado only weighs something like 180lbs).  I've grilled steaks and smoked pork butts, a brisket, chuck roasts, chicken, and a whole turkey (which turned out amazing). I've even made smoked gumbo... I'm sold and would buy this again. If I ever have "extra" cash laying around I would be interested in the Golden's Cast iron Kamado though.  

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On 6/19/2017 at 10:35 AM, nstigator said:

 

I haven't heard about any difference in taste and can't imagine why there would be any.  I'd think the flavor profile would be the same, especially once the inside grill surface has been seasoned.  But I have no experience with a ceramic kamado, so I may be missing something.  There are other non-ceramic kamados on the market though and I've never seen anyone here claim that they have a different flavor profile than the ceramics.

There is no way the stainless steel makes it taste different. 

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I've had both ceramic (my first was a Vision) and metal (Keg).  Shell material has no effect on taste I could discern.  My Keg metal interior is so seasoned from hundreds of cooks, the actual metal is underneath many layers of "stuff".

 

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    • By dodgeboy8888
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