Review of Kamado Barbeque Smokin Stone

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The Smokin Stone does a great job of cooking with indirect heat for smoking foods and for slow cooking. I used it for smoking Salmon and the meat came out moist and tasty. I also used it for a batch of ribs and they ended up falling apart tender. Between the damper system on the Kamado and the Smokin Stone, you really can cook for hours at low temperatures.

I wrapped the Smokin Stone in tin foil, so I can just peal it off when it gets dirty and so it doesn't hold any odors (like smoked Salmon). Very satisfied!

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Split in my hands after less than 7 months and 10 uses. Customer Service was not interested in making feel any better about getting a new one, so I will make my own.

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I smoked some spare ribs with the first use of the Stone. The indirect heat allowed the ribs to cook "low and slow". I also placed a shallow pan of water under the ribs on top of the Stone to keep them moist while they cooked.

But, take note: The smoker manual shows how to set the top and bottom vents to keep a 225°-250° temperature. But with the Stone in place you need to open them a little more to compensate for the limiting of heat that the Stone affects. After an hour and a half, my coals went out and I had to finish my ribs on my gas grill! Still, they had enough smoke and they were the best I ever made.

I recommend the Stone once you get used to it.

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The stone broke after several uses at low temp cooking. Very heavy stone that I thought would last. This was used on the Akorn grill.

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Used about 6 times and then the stone broke. I dont think its a very good stone at all. I could see were the stone had been cracked for some time.