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Inxider

Caliber Thermashell Kamado

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Just wondering,

 

It seem that is super efficient 9hours on 1 Lbs of coal. It just look that it don’t have a grate for a heat deflector not sure if that could be easily fixed with a aftermarket tall grate.

 

The way the air move before the exhaust is intriguing as the port is low but the real exhaust is at the top so it goes inside a tunnel.

 

Anyone used one what are your thoughts.

 

It seem the direct competitors are the Blaze and the Weber Summit.

 

Thanks.

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The Caliber Pro Kamado™ is truly remarkable in the variety of cooking styles it offers – grill, smoke, bake and rotisserie within one unit. Weighing less than half of other kamado smokers makes this Pro Kamado a perfect chef's tool for entertaining.  The insulated outside shell also provides a safety feature when cooking around guests. When grilling, the Caliber Pro Kamado Charcoal Grill’s patent-pending flue-way system assures better moisture retention in grilled goods. The efficient and unique triple layered insulated oven design of the Pro Kamado keeps heat and moisture in while using 40% less lump charcoal than ceramic grills. The integrated rotisserie option on the Pro Kamado is a patent-pending industry exclusive. The rear heat feature and indirect Blaze Basket are also part of this exclusive system.

Product Features:

  • Triple-insulated design makes this an efficient 22" kamado style grill/smoker
  • Patent-pending exclusive built-in rotisserie system
  • 314 sq in. of cooking space (single surface) and over 400 sq in. of total cooking space when using the Step Up Grill  Rack accessory
  • Weighs just 75 pounds compared to 200+ pounds of clay on other kamado grills
  • Designed and built in USA
  • Patent-pending flue-way for precise temperature control and efficient charcoal use
  • Triple-insulated design keeps outer surfaces at safer temperatures and cooler than other Kamado designed clay grills
  • Add on accessories make this the most versatile tool in the outdoor kitchen
  • Hardwood Cherry Handle Upgrade Kit also available (model # CTP22WH)
  •  Two cart bases with side shelves are sold separately:
    • CTP22-C-SSW (stainless steel cart base with stainless steel side shelves and hardwood cherry slats)
    • CTP22-C-SS (All 304 stainless steel cart and side shelves)
 

Need the most versatile grill to fuel your culinary creativity?

 
kamado_1

GRILL: The Caliber Pro Kamado Charcoal Grill takes grilling up a notch with its patent-pending flueway system which assures better moisture retention in your grilled goods. The efficient and unique dual layered insulated oven design of the Caliber Pro Kamado keeps heat and moisture in while using 40% less lump charcoal than ceramic grills.

 
kamado_2

SMOKE: With the Caliber Pro Kamado Grill and Smoker, you can relax and smoke with confidence. Set the heat for Low and Slow at 225 degrees for four, five or six hours and let our smoker do the work. Brisket fans can run the smoker on a single stock of fuel starting at 225 degrees and see the temperature at 205 degrees—12 hours later!

 
kamado_3

BAKE: The Caliber Pro Kamado provides natural convection with added radiant reflection and produces better airflow and browning than competitive top-vented grills.

 
kamado_4

ROTISSERIE: The industry exclusive, patent-pending integrated rotisserie option on the Caliber Pro Kamado turns chicken into the family favorite in just over an hour. Crusted to perfection and rockin’ with juicy goodness, experience hands-free roasting while you prepare your side dishes for the poultry feast. Collect cooking juices for basting and sauce creation while keeping your grill clean and flare-up free.

 

The Caliber Pro Kamado Charcoal Grill is all you need to create an amazing feast for family and friends any day of the week.

 

CHARCOAL GRILL FLUE-WAY SYSTEM & ROTISSERIE

Just the right size for everyday rotisserie cooking, our integrated Blaze Basket™ rotisserie system produces flavor like you’ve only dreamed of before.

As an industry exclusive, our patent-pending flue-way design and integration of the rotisserie system with rear heat rivals the flavor of any wood fired oven or commercial kitchen.

Package these proprietary features in a dual-walled insulated, American-made package of top grade stainless steel, and you have the ingredients for producing meals without compromise when you Expect Great Heat.

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Be careful with highly insulated grills.

 

My keg is super-insulated as well, and maintaining enough combustion to get enough good clean smoke is challenging while also simultaneously keeping low temperatures.  I could maintain a 225 temp in my keg with a baseball size piece of lump if I wanted to, but it doesn't produce enough clean smoke...only smolders.   Keeping a tiny fire often results in it either going out, or a slight draft catches another bit of lump and the temp goes up higher than desired.

 

It sounds great in marketing, but in practice the results are not always so good....a pit that requires a "predictable" and consistent amount of burn is more important to me than efficiency.

 

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Agreed. Even with a damper controlled temperature controller (Heatermeter) I struggled to keep 225 on my Keg. It regularly overshoots, or goes out. I've since moved it to our cottage, and have the Pit Boss K24 (ceramic) at home. Way easier to maintain 225 (or lower).

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Did not think about that, thanks for pointing that out.

 

i guess I go back to the other two options the Blaze Kamado and the Weber Summit.

 

I put the Caliber 1st due to the insulation and that it don’t get too hot outside.

 

It seem that the Blaze would be for life for sure.

And the Weber possible rusting after 10-15 years not sure.

 

the grate of the Blaze is about 19” or 20”?

weber 24”.

 

really not sure what way to look any pointers.

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1 minute ago, Inxider said:

the Weber possible rusting after 10-15 years not sure

The Summit is made from same material as the regular kettles and unless you chip it you shouldn't have any rust problems and weber has an 20yr warranty!

 

Scott

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2 hours ago, Inxider said:

 

 

I put the Caliber 1st due to the insulation and that it don’t get too hot outside.

 

It seem that the Blaze would be for life for sure.

And the Weber possible rusting after 10-15 years not sure.

 

 

I know a guy with a blaze, I have never used it, so this is second hand info. He tells me the outside gets real hot.  Idk, never used it. 

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I was looking at a Blaze as a replacement for my Keg when it goes to rust heaven (the stand is rusting, the keg itself...not so much!) for the reason that it is not insulated.  If I ever found a great sale on one...I'd probably grab one.

 

The only concern I have about the Blaze is the somewhat off-standard grate size, but not sure how big of deal that is though to be honest.  Not overly concerned about the shell getting hot.  Lived with un-insulated BBQs etc for 50 years and don't ever recall anyone ever getting burned by one.

 

That said....there are quite a few times that 24" grate would have come in handy over the years!

 

Who knows...maybe the Caliber is more stable at low temps though...I've just never seen feedback from anyone that has one.  They sure are nice to look at...local BBQ dealer has one in the showroom and they seem very well built.

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