Interesting topic because most people seem to be going the other direction lately. Since getting the KJ, my WSM doesn't get near the use it used to. I just love its stability vs the WSM for LNS cooks. However, I still really like my kettles for lots of things vs the KJ when it comes to direct grilling, mainly because of the larger grate, but also I just like the way it cooks lots of things like potatoes and other vegetables. Personal choice. Ash build up is the really big challenge when using the WSM with briquettes. It is hard for me to go beyond about 14 hours without having to add some additional briquettes. I have tried lump in the WSM but had problems with consistency. Others swear by it, I just swore at it. Best decision I ever made with my WSM was to quit using water in the pan. I just wrapped up a large clay saucer covered with foil and place it in the standard water pan with the entire thing covered with foil. It makes clean up super easy. There are some differences in the best ways to do things between kamados and the kettle or WSM such as the Minion method. etc.. Fortunately, there is a ton of helpful information out there on both the kettle and WSM to help your transition.
I really appreciate this post, because like many of the others in this discussion, including the one by KevinJ above, it just goes to show, different experiences and personal preference and obtaining desired results is the name of the game. There are several ways to accomplish the same thing, and what works good in one set of hands, might not work so well in another set of hands. I'm glad to see your smoking results are successful on the KJ.
I have the Kamado Joe classic and I've had ribs turn out as dry as a bone attempting to smoke them on my KJ using the deflector plates. Plus they were overcooked on the edges due to the edges extending beyond the circumference of the deflector plates.
I also struggle to keep temps below about 275 on it. I've smoked a pork shoulder on it though which came out excellent.
I even took to using a water pan in it, a large cake pan that I ordered off Amazon at the suggestion of some of the folks over on the KJ or kamado forums and it was little help.
My KJ is used exclusively for grilling and searing steaks now. For smoking, I use a dedicated smoker, namely my WSM, but now that's just me. Your mileage apparently differs from my own.
Don't get me wrong, I love the KJ, and you won't get it from me unless you pry it from my cold dead hands. It came after my 18.5in WSM, and before my 22.5 WSM. I'll be ordering the Joetisserie for the KJ soon for rotisserie chicken.
You're right, it's a personal choice, and I've found what you have found with regard to the ash from briquettes. There is another matter to consider with briquettes that I don't think has been brought up yet, and that's reusing or re lighting them.
Lump, I use the Kick Ash basket in my KJ and shake the ash into my yard as it will soak into the ground. I add new lump and relight the remaining lump, so little gets wasted.
partially burned briquettes, and ash from briquettes, won't soak into the ground. You can come back a year later if you dump used briquettes in your yard or ash from them, and they'll still be there. They create a lot of ash and I've found them near impossible to relight if you shake the ash off of previously burned ones.
None of this is a big deal though, if you have a garbage can or bag for collecting the ash from used briquettes.
