EDITORIAL COMPARISON · 1 VS 1
Kamado Joe Big Joe III 24" vs Weber Summit Kamado E6 24": which one should you choose?
Comparison by Valery Grin · 27 May 2026
Two grills Amazon lists together under "XL kamado", but only one really is. The Big Joe III is dense 113-kg ceramic; the Weber Summit Kamado E6 is double-walled insulated porcelain steel — a hybrid Weber calls a kamado for marketing reasons. The matchup matters because the choice changes how you cook.
Specs side by side
| Specification | Kamado Joe Big Joe III 24" | Weber Summit Kamado E6 24" |
|---|---|---|
| Diameter | 61 cm | 61 cm |
| Diners | 8-10 | 8-10 |
| Weight | 170 kg | 85 kg |
| Material | Cerámica esmaltada | Acero porcelanado de doble pared (NO cerámica) |
| Temperature range | 110°C – 400°C | 90°C – 370°C |
| Warranty | Vitalicia (cerámica) | 10 años (caja de combustión y tapa) |
| Current price | €2,899 | €1,599 |
Verdict by use case
Five real cooking scenarios. For each one we pick a winner with a concrete reason — no diplomatic ties.
For low & slow smoking
Winner: Kamado Joe Big Joe III 24"
The Big Joe's dense ceramic holds thermal mass across 14 hours on a quarter of the charcoal. The Weber's steel leaks heat through the walls — more fuel, more swing.
For pizza and oven bread
Winner: Kamado Joe Big Joe III 24"
At 400 °C the Big Joe's ceramic thermal mass crisps the bottom crust; the Weber tops out at a declared 370 °C and the pizza base never fully toasts.
For big families or parties
Winner: Weber Summit Kamado E6 24"
The Weber's Snap-Jet lights charcoal via gas in 30 seconds — for impromptu parties that's decisive. And it ships side tables out of the box.
For balconies or tight spaces
Winner: Weber Summit Kamado E6 24"
The Weber weighs 85 kg vs the Big Joe's 170 kg — half. If your terrace is up high or the floor is floating, this spares you structural reinforcement.
For a tight budget
Winner: Weber Summit Kamado E6 24"
The Weber lands roughly €1,300 below the Big Joe III on Amazon ES. It ships with more extras (Snap-Jet, tables, cart), but you pay in long-term charcoal.
Best and worst of each
Kamado Joe Big Joe III 24"
Best
- 61 cm grate — full brisket or two rib racks side by side
- SlōRoller hyperbolic chamber: true convection for long smokes
- Three-tier Divide & Conquer, two-temperature cooking at once
Worst
- Around 170 kg — you need two people for the install
- Heating 61 cm of ceramic burns more charcoal and takes longer than a Classic III
Weber Summit Kamado E6 24"
Best
- Weber build quality and robust warranty
- Lighter than an equivalent ceramic kamado (85 kg vs 110+)
- Extensive Weber Spain service network
Worst
- Not pure ceramic — loses more heat than a traditional kamado
- Lower thermal mass: long smokes need more fuel
Our pick: Kamado Joe Big Joe III 24"
The Big Joe III, no caveats. The Weber Summit Kamado E6 isn't a traditional kamado — it's an insulated-steel grill that behaves between kamado and premium BBQ. That isn't a flaw, but if you're buying a kamado for ceramic thermal mass, low-charcoal long smokes and multi-decade durability, the Weber doesn't deliver. Buy it only if you trust the Weber brand more than the material — and accept the fuel/behavior trade-off.
KEEP READING
Take this decision further
- Editorial guide
Your first kamado: the complete pre-purchase guide
Size, materials, brand and budget. Everything you have to decide before clicking Buy, told by someone who has made enough mistakes.
- Recipe to try
Low-and-slow smoked brisket
The kamado acid test. Ten hours at 110°C, a deep bark, a pink smoke ring and a texture that gives way under the weight of a fork.
- Recipe to try
St. Louis-style ribs on the kamado
St. Louis-cut ribs (no rib tips), cooked reverse-sear: four hours at 130°C with light smoke, then a final blast of direct heat to caramelise the glaze.
- Glossary term
Low & slow
Cooking at low temperature (95-130 °C) for many hours to tenderise tough cuts and develop deep smoke.