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Blaze vs. KJ Big Joe III


rdlphbr1
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Hang on... if you're getting a III, my experience may not apply. I believe it's a bit larger. Just have a lot of helpers, perhaps with piano moving experience. 

Frank

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  • 4 weeks later...

I am a little late to this conversation, but a few items that concerned me about the blaze are 1) the 20" size, I like two zone cooking and run out of room on my 24" BJ. 20" will also prevent the use of most accessories on the market.  Seems they have created a niche product since they moved away from what have become standard kamado dimensions 18" & 24".  2) the look of aluminum after it oxidizes, this can be time consuming to upkeep for those that live in coastal environments.  Blaze showed a video of the grill operating after being submerged in salt water for seven days (overkill) and it operated fine but looked horrible.  They didn't provide details about if the appearance cleaned up, so I am guessing it didn't. 

 

As a BJ owner for four years I am probably a little bit biased.  But as career military, I have moved the BJ to three different continents with zero durability issues.  So the Blaze might be indestructible, but is an indestructible kamado really what we need?  I do like the savings in weight as someone who moves every 2-3 years, but I don't let an event that happens so seldom influence my buying decision.  Cooking up a few slabs of ribs also seems to make volunteer helpers come running.

 

For placing the BJIII on a deck, 500 lbs. is roughly the weight of three grown men.  If your deck will support three grown men standing next to each other socializing, then it will support the BJIII.  The Weber Summit is the best option for those who need a lighter kamado. 

 

Sounds like you went with the BJIII, you won't be disappointed.   

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  • 1 year later...

I spent 6 months reviewing the various kamado grills on the market a few years ago.  I called BBQ Guys to order either the Kamado Joe or the Primus.  After talking with a sales rep for several minutes discussing pros and cons on both grills he hesitantly asked me if I could wait a couple months for this new Kamado they were creating with Blaze.  Glad I waited...I bought the Blaze Kamado, Rotisserie and stainless steel cabinet...yes, it was expensive.  I bought this on a "leap of faith" - no reviews were available at the time.  I believe I was one of the first owners of this kamado in the USA.

 

Any regrets...Hell No!!  This grill is a beast...Indestructible...Holds Temperature...No Maintenance...Life Time warranty.  I tell my adults kids they can fight over it when my grilling days are over... I expect to use this for another 30 years.

 

For Easter a couple years ago I started lump coal on Saturday night at 7 pm - stabilized within 20 minutes to 225 degrees - put a 16 pound beef brisket on...took it off at noon  on Easter Sunday and put the wrapped brisket in a dry cooler packed with towels for 5 hours.  I then put 5 full racks of baby back ribs on kamado and smoked at 240 degrees (2/2/1 method) for 5 hours.  Fed the entire family and in-laws dinner at 6 pm...they told me it was the best brisket and ribs they ever had.  

 

For those keeping track - that was 23 hours continuous cook time on one fill of lump coal - I did add some additional apple chunks when I put the ribs on for more smoke.  When I checked the kamado the next day there was several more hours of lump remaining.  I do not doubt for a minute that this grill will hold temperature for 30 plus hours.

 

I use my Blaze Kamado multiple times a week (usually) year round in Iowa - in rain, snow, sleet and hail...sometimes all in one day:)  I've slow cooked (225 degrees) everything imaginable - baked wood fired pizza at 750 degrees - and reversed seared some insane 3" Cowboy Ribeyes on this grill. 

 

If cost is not a major factor - I would recommend taking the plunge and buy the best Kamado on the market today.

 

Now I can rest knowing that after 3 1/2 years I fin ally took the time to write a very lenghty review - wish there was one when I took the leap of faith.

 

 

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  • 3 weeks later...
  • 3 weeks later...
On 5/14/2020 at 3:29 PM, markakrapfl said:

I spent 6 months reviewing the various kamado grills on the market a few years ago.  I called BBQ Guys to order either the Kamado Joe or the Primus.  After talking with a sales rep for several minutes discussing pros and cons on both grills he hesitantly asked me if I could wait a couple months for this new Kamado they were creating with Blaze.  Glad I waited...I bought the Blaze Kamado, Rotisserie and stainless steel cabinet...yes, it was expensive.  I bought this on a "leap of faith" - no reviews were available at the time.  I believe I was one of the first owners of this kamado in the USA.

 

Any regrets...Hell No!!  This grill is a beast...Indestructible...Holds Temperature...No Maintenance...Life Time warranty.  I tell my adults kids they can fight over it when my grilling days are over... I expect to use this for another 30 years.

 

For Easter a couple years ago I started lump coal on Saturday night at 7 pm - stabilized within 20 minutes to 225 degrees - put a 16 pound beef brisket on...took it off at noon  on Easter Sunday and put the wrapped brisket in a dry cooler packed with towels for 5 hours.  I then put 5 full racks of baby back ribs on kamado and smoked at 240 degrees (2/2/1 method) for 5 hours.  Fed the entire family and in-laws dinner at 6 pm...they told me it was the best brisket and ribs they ever had.  

 

For those keeping track - that was 23 hours continuous cook time on one fill of lump coal - I did add some additional apple chunks when I put the ribs on for more smoke.  When I checked the kamado the next day there was several more hours of lump remaining.  I do not doubt for a minute that this grill will hold temperature for 30 plus hours.

 

I use my Blaze Kamado multiple times a week (usually) year round in Iowa - in rain, snow, sleet and hail...sometimes all in one day:)  I've slow cooked (225 degrees) everything imaginable - baked wood fired pizza at 750 degrees - and reversed seared some insane 3" Cowboy Ribeyes on this grill. 

 

If cost is not a major factor - I would recommend taking the plunge and buy the best Kamado on the market today.

 

Now I can rest knowing that after 3 1/2 years I fin ally took the time to write a very lenghty review - wish there was one when I took the leap of faith.

 

 


Thanks for the review. I am thinking of getting the Blaze as well. I am making the jump to a Kamado, from gas, and like the quick start up time to grilling temp (400F) for weeknight quick grilling compared to ceramic Kamados.
 

How is the exterior holding up after owning it for a while? Do you recommend a cleaning product to keep it looking new?

 

Besides the hot exterior and price, any other drawbacks?

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  • 1 month later...
On 5/14/2020 at 12:29 PM, markakrapfl said:

I spent 6 months reviewing the various kamado grills on the market a few years ago.  I called BBQ Guys to order either the Kamado Joe or the Primus.  After talking with a sales rep for several minutes discussing pros and cons on both grills he hesitantly asked me if I could wait a couple months for this new Kamado they were creating with Blaze.  Glad I waited...I bought the Blaze Kamado, Rotisserie and stainless steel cabinet...yes, it was expensive.  I bought this on a "leap of faith" - no reviews were available at the time.  I believe I was one of the first owners of this kamado in the USA.

 

Any regrets...Hell No!!  This grill is a beast...Indestructible...Holds Temperature...No Maintenance...Life Time warranty.  I tell my adults kids they can fight over it when my grilling days are over... I expect to use this for another 30 years.

 

For Easter a couple years ago I started lump coal on Saturday night at 7 pm - stabilized within 20 minutes to 225 degrees - put a 16 pound beef brisket on...took it off at noon  on Easter Sunday and put the wrapped brisket in a dry cooler packed with towels for 5 hours.  I then put 5 full racks of baby back ribs on kamado and smoked at 240 degrees (2/2/1 method) for 5 hours.  Fed the entire family and in-laws dinner at 6 pm...they told me it was the best brisket and ribs they ever had.  

 

For those keeping track - that was 23 hours continuous cook time on one fill of lump coal - I did add some additional apple chunks when I put the ribs on for more smoke.  When I checked the kamado the next day there was several more hours of lump remaining.  I do not doubt for a minute that this grill will hold temperature for 30 plus hours.

 

I use my Blaze Kamado multiple times a week (usually) year round in Iowa - in rain, snow, sleet and hail...sometimes all in one day:)  I've slow cooked (225 degrees) everything imaginable - baked wood fired pizza at 750 degrees - and reversed seared some insane 3" Cowboy Ribeyes on this grill. 

 

If cost is not a major factor - I would recommend taking the plunge and buy the best Kamado on the market today.

 

Now I can rest knowing that after 3 1/2 years I fin ally took the time to write a very lenghty review - wish there was one when I took the leap of faith.

 

 


I am a new Blaze owner and am having trouble with high heat sears and pizza bakes. What was your process to build that much heat in yours? 
Did you have a deflector plate in place when you baked your pizzas?

 

i appreciate any help!

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In complete frustration I reached out to The Blaze corporation... I got a response from NAME DELETED.. that wanted to know what level I was using their heat deflector at. 
I assured her that it was at the middle level and that I still was unable to achieve a high heat temp for pizzas. 
 

The issue isn’t cooking pizzas... the issue is that this cooker does not achieve the temps that they are claiming. 
 

if anyone has anymore information on how to achieve a high heat bake/sear on this cooker, I’d love to talk to you... otherwise, I’m buying a Kamado Joe!

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7 hours ago, Bill D said:


 

The issue isn’t cooking pizzas... the issue is that this cooker does not achieve the temps that they are claiming. 
 

 

 

I have never meat a kamado grill that I couldn't get as hot as I wanted.  There are exactly TWO factors that determine how hot you can get it.

 

1.  Airflow

2.  Fuel

 

The combination of those two things dictate how hot it will get.  Not achieving your desired temps is a direct result of a shortage of one or both of those items.

 

There is a link pinned at the top of the kamado cooking & discusson forum about how to get a kamado hot and get it hot quickly.  That technique will work in your Blaze kamado as well.

 

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