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As I’ve been getting interested in charcuterie and curing, I’ve been trying to think how I’m going to do some smoking of meats, fish, etc.

The ceramic, high efficiency grills/smokers appeal to me for a number of reasons, including the really good seal, reputation for durability and the fuel efficiency/quick starting.

Here’s the results of about 30 minutes of googling/reading/viewing various sources (the caveat here is that I have never owned a kamado-style grill, so this is just stuff I learned on the Internet):

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