What are the different cooking results in the Kamados manufactured by Kamado Company and the Electric Kamado?
Very little difference at all as 85% or more of the cooking is done by the retained heat in the heavy thick ceramic walls which are the same material, formula and design. The source of heat that heats the K walls can be either charcoal, gas or electricity with much the same effect, which heating the walls. Often gas and charcoal is turned off or dampers closed on the charcoal Kamado with the cooking done with the retained heat in many baking situations. Arguably the EK gives the moistest food as the dampers are usually fully closed or “air tight” and ALL the moisture and flavoring stays in the EK. When a wood chip flavoring or other smoking taste is desired, just ads some wood chips inside the EK which will give the exact flavor. Even a little charcoal might be desire able. What ever you or your guest would like is achievable.
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