Grill Dome Inifinity Series Ceramic Kamado Cooker

I’d like to take a moment and introduce “Ginger”, my new Grill Dome Inifinity Series Ceramic Kamado Cooker!  Woo hoo!  I am so excited about this cooker.  I’ve had my eyes on ceramic kamados for quite some time now and was finally able to acquire one.  I’ve spent a lot of time researching them, specifically the various manufacturers and pros and cons of each of them.  I went with Grill Dome for several reasons:

  • They claim to have the thickest ceramic walls of any brand and from what I can tell now that I have one, they do (I’ll provide more in depth info of this later).
  • Their proprietary ceramics, called TERAPEX, can withstand temperatures above 700° and the company claims this is higher than any other current ceramics on the market.
  • Grill Dome was the first ceramic kamado manufacturer to supply their cookers with complete, 304 stainless steel hardware.
  • They offer their cookers in 5 different colors (I went with the copper color because it is drop dead gorgeous).
  • They don’t use glazes on the exterior, they bake on enamel and it goes into the oven 3 times (meaning the paint should stay intact for a very long time).
  • They come pre-assembled.  It literally showed up on a wood pallet and all I had to do was cut off all the packaging and install the grate and top damper and it was good to go.
  • Lastly, Grill Dome was the first ceramic kamado company to offer a life time warranty.  I can also tell you that the company is owned/operated by a father/son team and you can call and speak directly with them at any time and they are VERY friendly and will help you with any issues that may come up.
I plan on adding on to this post over time as I cook on my Grill Dome and get more familiar with it and share my experiences and let you know what accessories to buy, how to set it up for various style cooks and post pictures and videos.  Below is the first set of pics right after I got it set up.  I’ve also provided my unboxing video down at the bottom, so check that out too.  Let me know if you have any questions.
Check out more info at http://grilldome.com/

Gril Dome Ceramic Kamado Copper

Gril Dome Ceramic Kamado Copper

Gril Dome Ceramic Kamado Copper

Gril Dome Ceramic Kamado Copper

Gril Dome Ceramic Kamado Copper

Gril Dome Ceramic Kamado Copper

Gril Dome Ceramic Kamado Copper

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4 Responses to Grill Dome Inifinity Series Ceramic Kamado Cooker

  1. Rex Hancock November 28, 2012 at 2:27 am #

    Steve
    Huge fan of the grill dome. Purchased mine in July. The fuel efficiency and ability to snuff the fire out when you are done with your cooking is key. I fired the dome up four times last week using less than 4 lbs of fuel. Quick question for you. I noticed you moved from a ceramic plate to a pizza pan. Did you have issues with the thickness of the ceramic platter?

    • Steve November 29, 2012 at 8:03 am #

      Rex, I’m mostly experimenting, but there are 2 reasons: I spoke w/ Ashish from Grill Dome and he mentioned they actually recommend aluminum pans for indirect, primarily b/c aluminum will deflect the heat whereas ceramic will absorb heat and potentially cause stress fractures with the current fire rings if you’ve got your dome cranked up super high and the ceramic plate gets insanely hot b/c it’s just above the fire. The other reason was that the ceramic plate I was using is the 13″ Grill Dome ceramic pizza stone and I was told that really I should be using nothing bigger than a 10″ on the large model dome in order to allow proper air flow.

      I’m not sure how much I buy off on any of this yet though b/c you would think the ceramics should be able to handle incredibly high heat. Also, even when I was using the 13″ stone, I felt there was plenty of room for proper air flow. There was like a 2″ gap which should be more than enough.

      Also, I’ve seen on the Kamado Joe’s where their indirect pizza stone only allows like 1/2″ gap or so and that’s how they purposely designed it. In saying all of this, I’ll go back to my first statement that I’m experimenting with various indirect setups.

      What do you use? What have been your results?

  2. John Setzler November 29, 2012 at 1:43 pm #

    I think, based on my limited experience so far with the Kamado Joe, that whatever you use for a heat deflector won’t make a lot of difference as long as it doesn’t totally obstruct the airflow from the firebox to the cooking chamber. Any device will create the indirect cooking surface. The only thing out of the ordinary I have seen that is recommended from Kamado Joe is for the very high heat pizza cooking technique. They suggest moving the deflector to the top part of the holding rack and setting the pizza stone directly on top of the deflector which creates a much larger airflow space.

    I would honestly be surprised if the heat deflector created a situation that would cause a crack in the ceramics unless the ceramics had a defect prior to applying the heat. Since my KJ is new and I have only had it a couple weeks, I haven’t had the temp up extremely high in it yet, but I have had it up to 600 degrees a couple times with no issues.

  3. Charlie January 30, 2013 at 8:20 pm #

    I have been using a 12 inch aluminum pizza pan directly on the DD in the down position for quite a while in my Grill Dome and will continue to do so. I have not done as much cooking as most would in the same time frame mainly due to a busy schedule.

    My original firebox started showing cracks right away which spread and eventually it fell apart. My replacement firebox has no cracks not even surface cracks. I have never had a fire ring crack.

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