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After 20 years on an offset, I finally broke down and bought a Kamado. I was impressed at how easy it was to get the temperature dialed in and how the fire on my initial cook was relatively maintenance free. No adding wood and fire burned clean once it got it rolling. I did a tri-tip, brisket style. Obviously not as smokey as it would be from a stick burner, but still very impressive. The trade off between the quality of the final product and the effort of maintaining a fire was well worth it! First use and I love this thing already!
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- 1 year ago
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