Is Traeger or Kamado Joe Better? (how do I choose a smoker?)

[@ChrisRobison]

I have both a Traeger and Kamado joe 3. Everything he did to light the Kamado and get it to temp was the hard way. It probably took him twice as long because he blew way past the target temp and then had to wait for it to cool down again which takes forever with the Kamado. It takes practice but the Kamado can get locked into a temp, the Traeger will temp swing like an oven. There is no question the Traeger is stupid easy. But before you judge the hardness of the Kamado, there are some great videos on KZbin by people who’ve had Kamado style grills for years who give some great tips on where you place wood and how to get it at a stable temp the fastest.

[@ChrisRobison]

One other thing I’ll say is that you’ll never get the sear on a steak with Traeger. With the divide and conquer Kamado system, you can offset cook and sear in the same cook.

[@stevericci3308]

Amen to that

[@embersliving]

thanks for the feedback !

[@hond4h34d]

@@embersliving "thanks for the feedback!" = f you

[@CrashBashL]

@@hond4h34d ahahhaha

[@pinkiewerewolf]

I never even considered a Traeger because I'm tired of replacing grills made of metal and I want something I can grill and smoke on that does a great job. I bought the Kamado Joe Classic Series II because I was able to get it at a great price and I want to get that extra smoky flavor and have some fun. I'm retiring in a month and a half, so no more weekends... ever. Every day will be the weekend.

[@embersliving]

Kamado Joe is a great choice! Lucky!! Have fun BBQing !!

[@jkdurden]

SOLD! Thanks for posting these videos. They helped me decide on the brand, model and size. The fact you're local is that much better! I get to support local business, keep our taxes in Colorado and have a local person to talk to if anything should ever go wrong....I can't go wrong here. Thanks guys...looking forward to my Big Joe III delivery next week.

[@embersliving]

thanks so much!

[@jerryhubbard4461]

I am coming up on my 16 year of owing a Big Green Egg. When I made the purchase, I paid with accessories $850. The only think I have ever replaced is one gasket and one grill rack. My favorite.

[@embersliving]

Nice thats a long time!!

[@FourTortoise104]

Perfect video. This is how KZbin is supposed to be. Great content and totally educational when comparing consumer products. Thank you for putting in this work for us all!

[@embersliving]

I'm glad you liked the video @FourTortoise104!

[@whiskywatches]

The Treager got my wife into grilling. She’s made some absolutely fabulous dishes on the Treager. I was torn between the Komodo Joe and the Treager but I the end I went the Treager route as I my schedule doesn’t offer me a lot of time to prep both my meals and the grill. Great video and now I’m off to cook myself a Wagyu Picanha on the grill. Cheers!

[@embersliving]

wow! that sounds great!

[@TaeGarfman]

I've owned the Traeger Deluxe grill (discontinued) for about 5 years now and love using it. It's so easy and results are great. My buddy has a ceramic grill and makes awesome pizzas since you can get the temperature so much higher. I got interested in the Kamado Classic 3 for making pizzas but I can't wait to do more with it. I'll still have the Traeger in my arsenal and this video just solidified that decision.

[@FrankNeulichedl]

I just added the pizza attachment from gmg to my Traeger and I do pizzas like I used to do in a professional oven in Italy

[@embersliving]

Great to hear!

[@pdavies8551]

I have a kamado, pellet smoker with additional cold smoke box, and traditional gas grill and I think you need all three. I use each for cooking different things and to control the smoke profile - I like rich smoke flavor, my wife likes a little smoke flavor, and my kids don’t like much smoke flavor at all. Things I want to cook hot and fast (steaks, lamb chops, burgers, etc) or if I want a strong smoke profile go on the kamado. Low and slow (brisket, ribs, pork shoulder) or cold smoked (cheese, nuts, fish) go on the pellet smoker. Simple things (hot dogs), or no smoke flavor (kids’ stuff or some veggies) go on the gas grill. Sometimes I’ve got all three rocking at once. If my yard was big enough, I’d probably get a big wood smoker and maybe a pit in the ground to cook whole hogs luau style 😂

[@embersliving]

preach man! Everyone needs multiple grills

[@RumandCook]

Right there with you! Own all 3 and use them all pretty much equally.

[@ryanyeager3316]

I have had my kamado joe for two years now and I love it. As everyone has mentioned it does take time to set it up so if you looked for a quick cook you will need a second grill. You can cut down your set up time drastically by not blowing past your temp because it does take forever to get back down. Also side note, Pizzas on the kamado joe are delicious. Probably my favorite thing to cook on the grill.

[@embersliving]

gonna try some pizzas soon !

[@ghilbzy3034]

I usually smoke mine in Traeger and bring it to temp 120.. then sear it with lump charcoal in my Weber kettle grill.. which I had for the past 8 years... works out fine

[@embersliving]

thats a nice way to do it for sure!

[@scottjorgenson45]

I do the same except on my gas grill or on the stove with butter,garlic and herbs

[@embersliving]

Scott Jorgenson that sounds great!

[@earlsmithson4749]

This is without a doubt the best explanation of what each cooker excels at. I have a Joe for low and slow and a Weber for hot and fast. Thanks

[@embersliving]

Glad it was helpful!

[@MrVideoyoulike]

With the Traeger i have found that the lids dont close enough to keep the smoke from coming out of the sides. I think it depends on ones pref if you like smokey flavor food the komado joe if not the Treager.

[@embersliving]

Thats not supposed to happen

[@1BuckeyeRob]

Super helpful here, got the Weber kettle and gas grills and deciding what my smoker will be.

[@embersliving]

Thanks for watching!

[@luigipascua89]

I was Sold on this by finding your channel! Glad I ran into your channel so my family and I can support a family business. Can't wait to get my Big Joe 3! Tiana was great in assisting me with the big leap into the kamado grilling way of smoking and grilling.

[@embersliving]

thanks so much!

[@kevinhenault434]

They do sell wifi controllers and fans that mount to the komado. It makes temp control very consistent from a phone just like pellet grills. I use one on my Primo in Costa Rica all the time with excellent results. Also, lighting the charcoal is not that difficult or time consuming. Good video to teach the difference in smoke flavor between the two.

[@embersliving]

wow that sounds like an awesome attachment

[@TheDoctorM0]

I appreciated hanging out with you for a bit. Great video.

[@embersliving]

Thanks

[@TheCussinQuilter]

I recently bought a Traeger and love the easiness of it but it doesn't nearly have the amount of smoke I like. So I light a couple chunks of mesquite or whatever wood I like in a pan and just set it on the grill. Works like a charm. On a side note, I always cook steaks on 450 on the Traeger and on a charcoal grill it's screaming hot.

[@embersliving]

thanks for the feedback

[@wclark1904]

Nice video, great job on the steaks. You're absolutely right....I have one of each. I have had them both for awhile and love them. I'm retired so everyday is a weekend.

[@embersliving]

haha awesome!

[@stevetrimmell1323]

I'll have to stay with the charcoal. Once you are used to setting the vents on a Kamado grill, it is simple to dial in the temps. I have done several 12-15 hour cooks on mine. Also, there is nothing like smoking a 3" thick Prime New York steak, cranking the grill to 600 degrees and giving a quick sear on both sides to bring out the ultimate in flavor AND texture! Great video, thanks for comparing.

[@embersliving]

the more I cook on it the more I tend to agree with you!

[@jonb9320]

I am planning on buying a KJ tomorrow but wanted to research little more before pulling the trigger. Your video rocks man! by far the best review video I have watched. You and your awesome fam made it even better thanks for helping reaffirm my decision!! If you could ship one to Washington I would buy from you guys ur rad!

[@embersliving]

Not sure if you purchased yet but we do offer free shipping

[@vernsmith9226]

I've watched a lot of videos and read many articles working on this decision. This one was the most useful. Thank you!

[@embersliving]

Glad it was helpful!

[@AnimationDarkMaster]

I have a traeger and I use a smoke tube and it gives me as accurate smoke as the kamado Joe, so you can tailor both grills to your own liking

[@embersliving]

Nice thats pretty cool

[@chargriller6547]

I think both grill types have their pros and cons which is why own both a Kamado and pellet grill. Nice video comparison. For me though I would never cook a ribeye at such a low temp. I use my kamado to get a great sear on it and use the indirect side to let it finish cooking to perfect temp. Reverse sear works as well. I dont really feel forward or reverse sear is better than the other. Both turn out great in my opinion.

[@embersliving]

True, we just did low and slow to illustrate the difference in taste between the two

[@chargriller6547]

@@embersliving Really enjoy your videos. Keep them coming.

[@FrankNeulichedl]

I added a Traeger to my kettle grill cause I hated the messing around all the time when I was smoking on the kettle. The smoke isn't as pronounced, but I can do long jobs with ease now, and still have the kettle if I want.to do casual quick grilling. The ceramic grill looks like a perfect mix, but after looking at various vendors I decided against it as it too many parts and maintenance (as parts break by design to protect the outer layers) seems expensive

[@embersliving]

great feedback

[@martinolson761]

Informative video. Thanks. Since I have two weber grills and a weber smoker...I don't need a Kamado Joe. I've been considering a Traeger because I am tired of "Babysitting" my smoker all day for Brisket or Beef Rib cooks....If I want Rib Eyes, I'll use my griils....Long Smokes, Traeger. So thanks, Traeger does exactly what I need to compliment my existing outdoor "Kitchen"

[@embersliving]

Glad to help

[@tomm2672]

If you have the means: get both. I have the KJ + Grilla Silverbac. They both serve their purpose, and I'd never purchase another grill. Pellet pooper is great for weekdays and a light smoke, KJ is great for weekends and a heavier smoke + searing. Cheers from SE Aurora.

[@embersliving]

Couldn't agree more! Make sure to subscribe

[@rods6741]

I don’t have space to store my grill inside. Knew it would be outside (covered) in all kinds of weather and didn’t know how the Traeger electronics would handle the dampness long term. Went with Kamado Joe.

[@embersliving]

good choice

[@mtoddsolomon]

I think you made starting up the Kamado joe a little more difficult than it actually is. I had a Rec Tec and a Kamado Joe Classic 2 and ended up selling the Rec Tec because it kind of took the fun out of cooking. It was convenient for weeknight cooks, being able to start it up while at the grocery store, but at the same time cooking is my hobby.

[@brandonwilliams2431]

If i could only have one grill it would be hands down a Komado style cooker. I have a big Joe and Joe jr love them both

[@embersliving]

I agree, I could of done better on the start up

[@troyblackburn4522]

Great video! You nailed it on most points, though I somewhat disagree on your assessment regarding dialing in the temperature on a Kamado Joe. I’ve been using a Kamado Joe and I have no problem at all dialing in my temperature consistently well within 5 degrees and maintaining that temp for several hours; it takes practice and patience to learn how; however, it’s very doable. There’s definitely a learning curve, but it can be done.

[@tugboat8475]

Nice video, went to our local Australian BBQ store today to look at Vertical pellet smokers, pitboss and Louisiana. I have a cheap chargrilled Kamado now, was going to upgrade. To pellet. The BBQ store guy said the same as you trager pellet or Kamado Joe. Both on special. Is there a big difference between the Joe and the cheaper Char,_griller akorn? I did get abit confused with so many types of Kamado Joe's they had, was expecting maybe 2 types. Haha. I walked out confused. My Akorn is 6 years old still runs well no rust.

[@embersliving]

oh nice

[@T_Le]

17:22 I agree with getting both. I have both Kamado Joe Classic 2 and a Pit Boss Pellet Grill. My main go to is the Pitboss with grill grates (only way to sear on a pellet grill with indirect heat) for quick cooks and Kamado for Longer cooks. Cook wise the Kamado blows the Pitboss out of the water. Best part about having both is that you can roast a chicken in the Kamado and grill a fish/burgers/etc in the pellet grill. I'm just waiting for the pellet grill to break so I could pickup a Traeger.

[@embersliving]

I agree you gotta have one of each!

[@Dougie085]

You actually can control the temp of the kamado perfectly with a temp controller which controls the air going in to the grill to maintain a steady temp

[@bradyallen8418]

it's true I can keep mine within 1 degree all day long. best accessory I ever bought!

[@embersliving]

we are gonna do a video in a bit about that accessory

[@embersliving]

we are gonna do a video in a bit about that accessory REPLY

[@TheLoudGreek]

I have had a BGE for over 5 years and love mine. Can you cook steaks with the Traeger on direct heat?

[@embersliving]

Probably not

[@gronthomson]

I've had both, a Large BIG GREEN EGG (similar to a KAMADO JOE) and a pellet smoker, CAMP CHEF (works similar to Traeger). I've also had a LANG 36" offset dedicated smoker and a Weber Smokey Mountain dedicated smoker. For searing steaks, I would NEVER use a PELLET SMOKER because the PELLET SMOKER can't get hot enough to get a good seer. Use your KJ or BGE. They'll get plenty hot! I also use a grill pan to sear them. That way you capture all of the juices to use with a sauce, mushrooms, asparagus, or anything else you'd like to cook in the pan. The offset will provide the best smoke flavor, but takes a lot of babysitting the firebox and you need to figure out which size sticks to feed it. The WSM is a very close second at a fraction of the price and takes very little 'babysitting'. Between the CERAMIC and the PELLET, the EGG or KJ or CERAMIC has a much better flavor and has more versatility. I rarely had to add charcoal to any cook, whether I was cooking brisket, wings, pork butt, etc. You must clean out the firebox after every cook and it's relatively messy but not difficult. The deal with any pellet cooker is that it's EASY and CONVENIENT, but doesn't provide near the taste of the EGG or KJ, WSM or an OFFSET SMOKER. You can also grill on the EGG or KJ where you can't grill on a PELLET SMOKER/COOKER. My recommendation is to take your lifestyle and age into consideration as something to ponder before purchasing. Personally, I'm switching to a 270 SMOKER GS, which smokes and grills and doesn't have the weight challenge to move around.

[@embersliving]

Great info

[@ryanpalazzo3490]

I own a Big Joe 3 and after using for some time, it is very easy to operate once you have some experience. As others note, it takes about 30 minutes to get up to temp while I can do other food prep. Once it is at temp I rarely touch it the rest of the cook because it holds temp remarkably well if you know how to use it. Once you get past the learning curve it is pretty much as “set it and forget it” as the Traeger.

[@embersliving]

Great feedback

[@eh_miiee]

after this video, im thinking of getting a Traeger. Im upgrading/adding from my current Weber Charcoal grill. I think it can compliment both, since one of them can sear better. I also noticed your knife is from cutco isnt it? Lol

[@embersliving]

we just realesed some new Traeger videos

[@franciscorojas274]

Great video! I'm in Phoenix and even during the summer I still love to come out to my Kamado Joe I've had both and you can't beat it.

[@embersliving]

yeah personally I have one of each too! Can't beat it!

[@backdraftbarbecue6947]

Great video. I don't have a Kamado Joe, but I do have a Traeger. I also have several other grills, I will get the Kamado Joe soon. Personally, I like my Traeger, but I prefer cooking with wood on the weber, or my Santa Maria grill. I have decided Kamado Joe over the egg, and I will by one some day. Great video. Thanks.

[@embersliving]

Sounds great! our Black Friday sale should be starting this week

[@Jay_Ayo]

I must say i absolutely love this video. It points out the exact pros and cons of each grill and for someone who owns a Traeger, i must say that it is a ‘set and go’ grill and that’s not a bad thing. I’l buy a KJ in the future when I have more space on my patio. Both Grills are wonderful. You’ll get a new subscriber today.

[@embersliving]

thanks so much!

[@zacharyschneider5119]

I've had both pellet and kamado style. The disadvantage stated it takes time to start the kamado is over used in my opinion. People act like it takes 30 minutes to get the fire started and get your temp set. If your smoking or grilling food in my experience i light the grill than prep the meat and my grill is up to temp. Pellet grills are convinient , but are a pain to clean kamados are easy and have better flavor offering wider temperature ranges.

[@embersliving]

Kamado all the way

[@mclark2330]

I own a Big Joe and a Treager (which I’m now selling) and it’s not even a race! The treager is a bit more convenient in regards to start up, but does require clean up and maintenance as well. I’ve noticed the treager takes about 20-25 mins to reach max temps which is about 323 ish even when using an external temp probe to verify. The newer units DO NOT smoke past the initial start up cycle and I myself have not gotten a deep rich smoke ring that I get every time with my KJ. Last year I purchased an iKamand for the KJ which allows me to ramp up the grill to the desired temp within 20 minutes every time. It’s fan assisted and worth every dime. Hope this helps anyone that’s on the fence about which way to go. I would say I’ve heard great things about the Treager, but thats not my personal experience. One last thing is the door on the treager is very light with a loose fit and allows heat to constantly pour out and losing the ability to maintain constant temp. I’ve called treager 2 x trying to work out adjusting p settings to pump more smoke only to find out there is no p setting on the newer control. I’ve contacted KJ once with a cracked ceramic fire box and they overnighted me a free replacement under warranty. If your serious about cooking the KJ is absolutely the way to go. Happy hunting!

[@embersliving]

Michael Clark thanks so much for the feedback!

[@Bautistatwins]

I bought the Kamado Joe because of this video. I’m so glad I went with the Kamado Joe. Thank you!!

[@embersliving]

Glad to help

[@videogames9972]

thanks for the video ! i was debating whether to get a traeger style grill over kamado but now ill stick with kamado

[@embersliving]

I think thats a good choice.

[@konopamike]

Beautiful view, beautiful home thanks for shipping my grill safely! Can't wait to buy more stuff from you guy's, I highly recommend your store!

[@embersliving]

Awesome! Thank you!

[@bryanrodriguez8426]

I live in Thornton, I work construction and we share a lot with some other companies. one of the guys we share a lot with his company that he owns goes out and picks up ( trash ) or haul away things people dont want anymore. He saw me in the lot and said he had to get rid of a smoker because he's selling his company and asked if i wanted it, said the guy he picked it up from got frustrated with setting it up and asked him to haul it away. He showed it to me and it was a Traeger 20 Junior and I asked how much he wanted for it and he said nothing to take it for free. I got a brand new Traeger that has not been cooked on for free! Only problem I am having is the Auger motor isn't turning the pellet auger, waiting on a replacement part to see if that is the issue! im guessing that's why the gentleman gave it away.

[@embersliving]

nice

[@janetshaffer423]

The Traeger fascinated me.. you could cook all your side dishes without worrying your meats were being incinerated on charcoal. SW Pennsylvania here. When our in Denver I will stop in your showroom for sure!

[@embersliving]

great! That is one thing we didn't touch on, is the trigger does better with side dishes, as its essentially an oven

[@brianclevenger5521]

I agree with you need both. As a minimalist, I hate having extra stuff. However, I sometimes need to get a good cook quickly.

[@embersliving]

True

[@joerankin5826]

The reason it was more smoke flavor is the whiskey barrel pieces you added to the kamato joe

[@embersliving]

true, and that was kind of point is to illustrate you can do more stuff like that with the kamado

[@kevinamymurphy7126]

Done both and the final comes down to preference based on what you're willing to give up. If you want a simple no bother "restaurant type" diner then go with the Traeger; you won't be disappointed. If you like to control you level of smoke and flavors the go with a KJ; you won't be disappointed. They're both amazing, cook delicious foods and that's the real difference; it matters what your tastes are. Secondly, the KJ (or any Komados for that matter) last for ages due to the materials used to build them. The Traeger is thin walled metal and electronics so they are prone to rotting / fouling similar to a standard BBQ so, another thing to think about is longevity and replacement.

[@embersliving]

thanks so much for the feedback. for sure agree!

[@gertwise1]

I have a Kamado Joe and even though I have a full time job, I use it during the weekdays pretty often. Where it really shines on steaks is a reverse sear which the Traeger doesn't do as well because it can't reach the temps that the Joe does. Also, the start up on the KJ is a little easier than this video portrays, but not as easy as pushing the button on the Traeger. Every time I cook, I fill the basket full of charcoal (which doesn't take much because a kamado is pretty fuel efficient), light a fire starter, wait a couple of minutes for the charcoal to start, close the lid, go do whatever food prep I'm going to do and I'm cooking on it within about thirtyish minutes or so. With that being said, you can put ribs or a brisket on a Traeger in the morning, go to work, and have it ready by dinner time. Not so much with a Kamado Joe or any other kamado without additional purchases.

[@embersliving]

that's great feedback we are going to start messing around with some searing which I think will work great!

[@patrickpowell1613]

Great video! And great comments!! Apologies up front because my comments are a bit lengthy. I've been barbecuing (a lot) since 1980. Thanks, in advance for reading, if you choose to. I have a KJ Classic I and a Pit Boss Pro Pellet/Gas combo. Is one better??? It depends on what you want. And WHEN you want it. Along with others who've commented, I've cooked magnificent high-end-restaurant quality steaks on BOTH cookers. The methods vary to a large degree. With one, you're literally cooking with fire and wood. With the other, it's like an oven with a little bit of smoke. Since the video focused on STEAKS... SMOKE - KJ/ceramic (BGE, etc..) wins. Can't beat the smoke flavor from a wood/charcoal cooker. BBQ competitions confirm this. Design of pellet cookers results in a lack of smoke, comparatively. As commented, adding a separate smoke box can help. EASE of COOKING - Traeger/pellet wins. The Crockpots of BBQ! If you can make toast, you can make a great steak. The flame pot requires maintenance if you want to 'set it and forget it'. Cook-To-Fork time is easy to calculate, a feature my wife LOVES, she's THE side dish coordinator. Add-ons are available for the KJ (the Divide and Conquer; the iKamand temp control and cook monitor), simplifying things a little, but not like a pellet cooker. SEARING - if a seared 'crust' on a steak is important to you, KJ/ceramic wins. Not sure about Traeger, but my Pit Boss does have a 'hatch' that slides open to expose the flame pot. It will mildly sear, but takes a bit to reach the desired heat which throws "Ease Of Cooking" aside in favor of babysitting. Also, drippings will get through the hatch opening, requiring more maintenance to the flame pot. With the KJ, using dividers, it's very simple and effective within the same cook, even if you choose to reverse sear. Considerations other than cooking STEAKS... POTENTIAL PIT FALLS - Initial investment, weather and Infrastructure. Check your credit line for a full-featured Kamado!! It will, however, last much much longer than any metal grill. Both perform well in extreme cold (I live in the Mid West), but the Pit Boss fluctuates a bit, needing attention. KJ holds steady n ready in the cold. High wind impacts both cookers. Not having experienced it myself, I have read comments about seasonal high humidity in GA and FL impacting pellet cookers. If the power goes out, so does the pellet cooker and I have experienced this. Fortunately my Pit Boss has a built in gas grill. MUST MENTION: Long Slow cooks - Brisket, Pork Butt-Shoulder, etc - KJ/ceramic wins. Reason: MOISTURE!! (often overlooked) The dome design on kamado style ceramic charcoal cookers captures and holds moisture naturally. Interior surfaces on metal cookers are prone to "burn off" resulting in less moisture coming in contact with the meat. A drip pan with liquid may help a little depending on temps. The ease of use with a Kamado actually improves during a longer cook. KJ's hold steady temps for a VERY LONG time. The Pit Boss/pellet makes a really good brisket or pulled pork, but the KJ makes 'em far better! FINAL OPINION: If you've never owned either type, and you can afford it, buy both, you won't be sorry. If you're like me and have owned both for a long time, you have to approach it as "Sophie's Choice" (apologies, check IMDB if that's vague). If someone were to steal one of my cookers, I'd prefer they take the Pit Boss Pro. I'd be heartbroken if they took my Kamado Joe.

[@embersliving]

thanks for the feedback!

[@doakes3664]

No need to add additional coals to KJ at the 6:30 point. You had plenty in the KJ to last hours....

[@embersliving]

true

[@dustinwynn4556]

Get a ceramic. .I have had a Primo for 15 years and it has been awesome. Yes there is some learning to using it, but once you learn your grill its super easy. I often smoke 12+ hours on it and never touch the grill once I reach my target temp. Show me a pellet grill that will last that long. They are super versatile from low and slow smoke to high heat, bake, dehydrate they can do it all.

[@energiafredda]

I would like to know which barbecue consumes less for the same hours and temperature of use. For example for cooking a brisket in low&slow

[@embersliving]

Hmm that is a good question

[@nzzenith]

Komado

[@withinavoid]

I think there are better smoke performing pellet grills out there. I didn't see much if any from the Traeger. Wonder if super smoke was used or not?

[@embersliving]

yeah it was

[@BestByBoris]

Thx for the comparison. The only thing nobody seems to have noticed is, that you've used the wooden barrel blocks in the Kamado, so that gives the smokey flavor more than the charcoal, I guess, and the Traeger didn't have that, no wonder the KJ Ribeye was smokier ;-)

[@embersliving]

thanks for the tip

[@TeslaFan77]

Good video guys! I live in a colder climate and even when it's below zero I can get my KJ III up to 750 degrees to do a wood-fired pizza! WIth the thinner metal of the Traeger, that will be a bit more difficult. With a cyber-q I'm able to control the low, long and slow cooks to within a few degrees for many, many hours and can see it on my smartphone. Like you said, there is something fun about prepping a real fire!!! Go with the Joe!

[@embersliving]

Great tip! That is for sure something we didn't cover. The Joe will perform better in colder climates

[@chrisrickwood6210]

cool vid, but to be fair the Kamado Joe isnt just a weekend grill, there are some things you did that made if more difficultand added alot of time.. #1. no need to over shoot your target temp, it takes a tone of time trying to get your temp down from 600, try closing your vents 50 degrees before desired temp, #2. no need to add lump, filll the fire box with lump at the start of cook with your wood chunks, this allows for better smoke flavour and cuts down time, #3. water pans not needed in a kamado, just my two cents. cheers

[@embersliving]

True could of been more efficient there!

[@ericclement1598]

Thanks for making this video. I currently have a Traeger pro 575 and we basically use it 2-3 times a week all year round (even in eastern Canada where from January to February it gets a low as -22f) and I love it but I know (and my offset smoker friends constantly tell me) you get less smoke flavour. I’m a smoke guy like Mr Tate so I really want that smokier taste but I’m also a dad of one (second on the way) and days nights and weekends are always busy as hell. This helped me a lot to decide (if anyone wants to tell my wife we really need both that would be greatly appreciated 😜) looking at a new pellet grill next summer and also tempted to go the Kamodo route. I currently use a tube I fill with the same pellets in the actual smoker to add some extra smoke but I’m sure it’s a bit less (clean smoke)

[@embersliving]

that seems like a good setup

[@Mrsmith4102]

I have a KJ classic 2 and a traeger lone star. If you want a high temp sear like the steak houses then the KJ gets the job done. My traeger only hits around 450 F. The KJ hits 900 F. My traeger is more convenient because I don’t have to mess with coals so if I just want something quick and lazy I just turn the treager on. I use the traeger more during the week when I have a busy schedule and I use the KJ more in the weekend when I have more time. I have owned the traeger for 7 years and still going strong. The KJ is around 2 years old.

[@embersliving]

thats great feedback, we hear that a lot. I personally think there is a use for both, if your backyard can accommodate it.

[@steveboris6286]

The question is what flavor pellets were used in the Treager and can you add hardwood chips?

[@mosesdgs64a]

Just a couple of things with me is the Treager you skipped putting the pellets in and you have to plug it in. But I do like the less fuss than the Kamado.

[@embersliving]

yes true

[@nategjesdal4405]

Great video, I have a WSM and a Weber gas grill.... trying to decide between the ease of pellet and the superior flavor of charcoal and wood chunks. I'm all over the place with Camp Chef pellet, a kamado, a plain old kettle with a SnS.... videos like this help me make a decision, so thanks. By the way - GO PACK GO

[@embersliving]

Right on

[@thercattrainer]

Excellent video about grilling vs. smoking while using low temperatures and charcoal or pellets in order to make tender and juicy meats taste wonderful.

[@embersliving]

thanks

[@lexroc45]

Kamado all day everyday. At the end of a hard day at work, firing up the grill and knowing I can get that high temp sear on my steak is everything.

[@embersliving]

true, im tending to agree

[@rich8381]

I have a Green mountain grill and I can get it over 450. That's about as hot as you need it for a good sear. Anything higher than 500ish the meat gets tough and or easier to over due. If I want to get fancy, I have the pizza oven attachment and I can put it on a skillet and do a reverse sear. It can get up to rediculous temperatures.

[@xdmc005]

I appreciate the comparison and I agree - I kind of want one of each! Again, this was very helpful. Thank you for the post.

[@embersliving]

Glad it was helpful!

[@mrhardy7660]

I love my Joe but want a pellet too

[@tedz.]

I have the Traeger Timberline and like it. Clearly it does not deliver as much smoke to the food at higher temperature, at 225 or lower on super smoke it will. At higher cook temperature I supplement with a pellet tube if I want more smoke on the food. I like a good sear on my steak. You can't get the same sear on the Traeger as with any charcoal grill. Grill grates will help the Traeger to some degree or the Weber Smokefire can get up to 600 F and you can cook over the fire pot, so that's a good option in pellet grill cooking. All that said, I want to get a KJ!

[@embersliving]

thanks for the feedback

[@GeneralRock114]

Why didn’t you use the Smoke Option on the Traeger since you added wood to the other one for extra smoke??????

[@embersliving]

should have

[@denaroraflames]

This is so helpful. Keep up the good work.

[@embersliving]

nice

[@jbsc10]

I agree 100% with this video, I’ve been on the carnivore diet for almost 6mo now and you can’t beat the traeger for convienece and quality cooking but it’s not a great smoker which is fine with me because I don’t like heavily smoked steaks. But I will say I did notice a few things you didn’t touch on, 1- there is a better traeger that performs better, 2- the traeger has a super smoke mode that you didn’t touch on, and 3- pellets brands matter for what your cooking and how your cooking. I personally got a traeger pro (cheapest one) used for $400 and I’ve been using it 3-4 times a day .

[@embersliving]

all good points, thanks for the feedback

[@dshuddy]

The Kamado Joe offers bluetooth wireless control through its iKamand system and your phone. It just can't add more fuel like the pellet smokers.

[@embersliving]

true, we are going to be reviewing the ikamand soon

[@brad4527]

Yes your right, but you really don't need to add more lump even on a long cook, I did a 17 lb. Brisket for 18 hrs @ 225 degrees , I don't spray or wrap it, I just have a deep water pan and that's all I do and it comes out amazing after i let rest for 2hrs in the cooler. Love the Kamado Joe ! Want to try doing Pizza next . Have fun Bro ! Hay did a Turkey meatloaf, I know what your thinking , but holly cow it was amazing!!

[@RumandCook]

I've owned both of these and I think you covered them well. The one thing I noticed on the KJ is that you had more charcoal than you needed in the beginning, no need to add more. Also, 1 chunk of wood would have been enough for that cook just because it was a short cook. Would have had a ton of smoke in it. They both have their uses, where the KJ style grill shines is that it can do everything from low and slow 200, to 900F. Traeger is good 200-500, but you can't get a good sear, and aren't cooking anything like burgers well unless you put them on the top rack and just smoke them up to temp. I like a sear on my meat personally :) Good video though!

[@embersliving]

the more I use it the more I agree!

[@RumandCook]

@@embersliving All part of the fun!

[@davidwasicek9869]

I have no problem searing meat 500 degrees more then enough to sear

[@RumandCook]

David Wasicek the problem is there is a heat shield between the flame and the grill. You can’t get a great sear on a Traeger. Owned a Pro and an IronWood so very familiar with them. The Yoder allows you to buy a diffuser plate with a removable door so you can get a much better sear. Traeger does some good cooks, don’t get me wrong. I just like a lot of steak and burgers and a Traeger lacks in that department.

[@davidwasicek9869]

Rum and Cook I own a iron wood and i can sear with no problem but yes not as good as direct fire 🔥

[@markschumacher7408]

I like your test and I like differences of personal preferences.

[@embersliving]

Thanks for watching!

[@josesbox9555]

I have a cheap ass charcoal grill. I love putting different kinds of wood chips on the grill to add flavor to steaks.

[@embersliving]

yeah that is nice with charcoal

[@User-ur6vp]

So don’t you need a chimney to get the charcoal going instead of igniting it inside the Kamado?

[@uneCENT]

Both good, but what pellets were used in the Traeger? Traeger pellets are the worse for bringing a smoke flavor to the food.

[@embersliving]

yes Traeger

[@LenardEaster]

One thing I don't see being mentioned when people compare pellet and kamado style grills is. What is the cost factor? How long will say a 20 pound bag of pellets last compared to 20 pound bag of lump charcoal? I've watched a couple videos and they said that a 20 pound bag of pellets won't get you through a brisket cook. Were I've made multiple briskets (separate cooks) with an 8 pound bag of lump charcoal.

[@embersliving]

good to know

[@ervindillard2852]

What was the purpose for adding more charcoal? It didn't need more charcoal. The kamado grilles are very efficient. This had to be your first time operating that style of cooker.

[@embersliving]

Nah, just like to mess around with them. Like to mix it up a bit. To each his own. Make sure to subscribe!

[@kc7136]

Solid video and spot on review. Keep up the good work!

[@embersliving]

thanks

[@rjmoose8918]

That Traeger looked like the Ironwood with the extra smoke button. Wonder how the Traegar would do with the extra smoke button on?

[@embersliving]

yes its the ironwood. We used super smoke for a time in the video. Dont forget to subscribe!

[@Brinkworld84]

Best grill video I’ve seen. Definitely helped me make a decision. Straight to the point. Keep up the good work 🍻

[@embersliving]

thanks for watching!

[@jimjake26]

Not owning either, I wonder why would you build the Kamado Temp up to 600+, only to wait for it to drop below 300? The good and bad of heat retention of ceramic grills would dictate you hit your temp from the start and not waste time. Also, wouldn't a benefit of a Kamado be that you CAN sear the meat where the Traeger cannot without the sear station? A good comparison is to cook the best steak you can off each grill and compare taste IMHO. Thanks for the video.

[@embersliving]

just trying to learn myself, and post videos along the way. I like the smoke really clean, and I feel like it takes a really hot ember bed for clean smoke, and then back it down. But am open to suggestions? Also true, with the Traeger. we were going off taste difference only in this video, but maybe you just gave me a video idea?

[@willscholten1737]

How strong of smoke flavor did you have? I have a co worker who has a green egg, when he does a beef brisket, the flavor is so smoky, I burp it up later, and it is dryer. I do mine on a natural gas Jenna ire grill , I throw in a small stick of hickory and I have a light smoke flavor, but a lot juicer. I am planning to make my own grill/smoker/pizza oven. I plan on smoking high enough above the wood fire, that I can let the dripping burn, without hitting my meat, I think that is where the flavor, comes from. I plan on having it insulated like the KJ. What do you think??

[@embersliving]

yeah I think that will work nicely. Its true, if you are burning. "dirty" smoke. It can almost be too much going on.

[@billmannering5381]

My 2c. I have a Traeger and a Primo XL. I really enjoy both of them. For convenience sake the Traeger wins hands down. You can do almost everything on a Trager with the exception of searing or cooking steaks. I know some people say you can do it but trust me it is not the same as a charcoal fire or a gas grill. Now the Primo can do every single style of cooking you want to do. It is really a jack of all trades. Want to cook a brisket for 20 hours on one charge of charcoal. You can do that. Want to cool a Pizza at 700 degrees you can do that also. The primo or any kamado style cooker can do this. The downside to the kamado style cookers is that they can be a pain in the ass to get going. With a traeger you turn it on and put your meat on and walk away. Same with a gas grill. If you can only afford one cooker and you want to cook lots of different types of food go with a kamado style you will be happy. If you are a busy person that still likes to BBQ (not grill) go for the Traeger or other pellet cooker. If you can afford two go for a pellet smoker and a gas grill. You can reverse sear the most amazing meats, cook vegetables or the like plus make the best pulled pork on the planet. If you are crazy like me then get all 3. Honestly I only use the primo for pizza now adays but I do have it as an option. Great channel BTW

[@embersliving]

hard to argue that

[@Anudem]

The real advantage of the Kamado over the Trager is that you can achieve insanely high temps for steaks. If you go to a steakhouse, they have special ovens to cook their steaks at very high temperatures.

[@embersliving]

yes that is very true!

[@russellwhitlow6787]

I got a Kamado Joe Classic III and already had a Traeger. I’ve cooked Spatchcock chicken, ribs, pizza, and brisket on both at the same time to compare taste. The whole family in blind taste tests all picked the Kamado Joe. Sure the Kamado takes more attention and time to get started but it’s worth it for the amazing taste!

[@russellwhitlow6787]

The process he used for starting the Kamado and targeting a temperature is all wrong. If you know what you’re doing you never get it way above a target temp.

[@embersliving]

im better at it now

[@RadDadisRad]

So now my question is can the traeger smoke on grill mode? My pitfall is I am in the market for a new grill. I love charcoal and I love the fact that the The Big Green Egg, equivalent to Kamado Joe, is insulated. Curious if the Traeger Timberline series is insulated, won’t burn the ever loving shit out of you if you touch it. Also I believe they make fire control kits for these charcoal ceramic grills now too so I can control heat much easier and still use lump charcoal and not pellets. I love the idea of a Traeger Timberline 850 because it’s basically the best automatic oven of smokers. I can cook for my family of 5 EASILY.

[@RadDadisRad]

If you had to pick one first which would you get first?

[@embersliving]

the timberline does do well in the winter, however the kamado is bullet proof in cold weather for sure. The Ikammand does help a lot with temp control on the Kamado Joe so thats pretty cool

[@embersliving]

hmm just depends. If you have time on your hands around dinner time id go kamado, if you dont id go timberline

[@peterlindsay2869]

My question is, did you not use wood pellets in the Traeger? You didn’t mention nothing about it.

[@futbol1972]

Was gonna get komodo but the set up time, I could not do it. So I ended up getting the smokin it electric smoker

[@embersliving]

thats smart

[@grega1207]

With the Traeger Ironwood set to "supersmoke" mode would it be comparable in smoke flavor to the Kamado Joe? The ease of the Traeger is appealing to me but your video has me considering all options now! I am a skilled fire tender so I know the Kamado Joe would be great, but the ease and wifi convenience of the Traeger is definitely appealing to. If I only can have one for now I don't know which way to go. Any advice?

[@embersliving]

thanks for the feedback, we were in super smoke mode on the traeger but stupidly forgot to mention it. You really can't go wrong either way. I would lean towards the KJ just because its much more versatile and you can do so many things with it!

[@grega1207]

@@embersliving Thanks, yes after doing a lot more reading and watching. My neighbor has a Traeger Pro 22 and it's very nice but I'm leaning towards a KJ Classic 3, seems to be the cat's meow!

[@RebornLegacy-e7z]

You can’t beat charcoal cooking, it’s the most delicious.

[@embersliving]

yup

[@chrisribout4206]

I have a Napoleon Prestige RSIB for every day grilling, still trying to decide between a pellet grill and a Kamado for my alternate grill. Right now I have a small, cheap double steel walled Kamado style but thinking of buying the big joe III. It's a lot of money for a grill, especially when my other one is worth enough as it is. However, I believe the Kamado is more versatile and will last forever.

[@embersliving]

Kamado's do last forever. Only thing you need to worry about is the ceramic breaking, with kamado Joe they have separate plates for where the charcoal sits which lowers the risks of cracking them!

[@richardbotha777]

What if you used the super smoke feature on the Traeger?

[@embersliving]

The super smoke function is awesome and if it was used it would have made a difference

[@krazykill698]

Could you light a chimney outside the kamado, then put bed of coals in and top off with charcoal if its needed

[@embersliving]

I think so

[@ChristopherDillman]

A lot of electronic parts in that Traeger that I fear will go kaput. Even with the cover on outdoors. Unless there's a lifetime warranty on those nifty electronics and triggers, rather stick with ceramic.

[@embersliving]

thats true. One thing I failed to mention In the video! Thanks for bringing it out

[@winndell]

Man I agree 100%, I live in south Louisiana where it's hot and humid and I've seen so many grills rust to all hell in under 5 years. I've had my Joe for over 10 years and it's as good as the day I bought it! Like you said, the more electrical and moving parts you have the more chances something can break.

[@merlinvestibule]

Cool video. I have both. Big traeger and a big joe. It’s easy to get too much smoke on your meat with the Joe. It so easy with the traeger. But, I love em both! I’m concentrating on the Joe these days as I’m still learning how to fine tune the temp. Meanwhile, I have two pork butts on the traeger, going 11 hours for Carolina style pulled pork. And I’m going to do a tritip on the joe at the same time. It’s ALL good.

[@embersliving]

I agree! Thanks for the feedback

[@philbrownred6500]

I have a Kamado Joe Jr. and once I get it to the temp. I want which is not hard to do, it does not move at all.

[@embersliving]

thanks for the feedback

[@kennarddavis4802]

Awesome video. Thank you for posting this, I was having a hard time trying to decide

[@embersliving]

Glad I could help!

[@thegrinchmaster3208]

U know I'm going to be honest this was a GREAT VIDEO I ACTUALLY WATCHED ALL OF IT GREAT DETAIL EXPLAINING ON THE DIFFERENCE BETWEEN THE TWO. GOOD JOB A+

[@embersliving]

Glad it was helpful!

[@romab7515]

Hi, how long time takes to grill the steaks in 225F in the Traeger and Kamado Joe? Thanks

[@embersliving]

about an hour and half