For some time I'd been wanting Snow Peak's Kojin Grill. It started around Thanksgiving last year as I dreamed of being the kind of person who would smoke the turkey. For months it sat in my shopping cart after going to the Portland store only to find out that hey didn't carry it anymore. Eventually I decided it wasn't in the cards, Thanksgiving was a week away and I had no real idea how to even smoke a Turkey. My inexperiences with holiday meals ended up paying off, as a couple months later I found myself at the Archive Sale where two of the Kamado style grills were available - one of which immediately went it to my pile of things to take home.
However, there's surprisingly little information about the Kojin online. A few reddit posts, and a 2021 YouTube video from Snow Peak USA, but no one has really dove into it.
What's a Kamado Grill?
Let's start with the basics. The Kojin is a Kamado style grill or BBQ. While not wildly different than a more traditional American BBQ from a company like Weber, the large and tall cooking chamber allows the Kamado to be used in a number of different ways.
The Kamado was invented in China nearly 2,000 years ago, eventually making its way to Korea and then across the sea into Japan. Translated literally you'll find it to mean "stove" or "cooking range", but more deeply rooted in the phrase "place for the cauldron". In the 1950s, the Mushikamado (movable Kamado) found prominence in America as a portable version - as traditional Kamados were built into homes.
The Kojin, An Overview:
Taking the legacy of the Kamado and putting it through a Snow Peak lens was the primary goal for the Kojin. Looking to this history, the Kojin is named for Kōjin, the Japanese kami of fire - also called the Kamado-gami or god of the stove.
Despite a traditional shape and overall function, it's stainless steel construction and (semi) packable design allows it to be brought with you to the campsite - something few grills of this size can tout.
However, don't let the fact that it can fold fool you. It’s big, even when packed down. The primary barrel of the Kojin is a single piece with a number of hinges. This means you aren’t able to really get the size down, since the most efficient way to fold it is only in half. The inserts, legs and lid do nest nicely together.
All of this can also fit in the Jikaro Carrying Case very well. However, I'd recommend picking up a strap or belt of sorts to keep the circular pieces together. Not only does this stop rattling on your journey to/from camp, but also makes the entire assembly much easier to store in the bag. The additional pockets are helpful as well, holding smaller items that you'll need for cooking like a wireless meat thermometer, Fire Side Gloves, Takibi Blower and Fire Tool Set.
All in the bag weights 40lbs, it’s heavy and a little awkward if you are carrying it longer distances, but for me who takes it outside and isn't walking more than from the campsite to the car it's not unmanageable. For reference, an IGT 4U frame + bamboo extension long comes in around 25lbs.
Setting up the Kojin:
As mine did not come with the instructions, the first setup was a little confusing. However, assembly (and disassembly) is quick and straight forward once you've done it the first time. The base legs swing out and lock into position, the barrel unfolds and sets on top with easily identifiable registration points. You then slide the grates/wood tray in at the desired height. Finish it up with a trim ring that sets on top with two threaded locks, plus a hook that connects to the bottom. Add the lid on top and you're done.
Using the Kojin as a Smoker:
I went big for the first round, diving right in to a flat cut 12lb brisket. Up at a friends cabin we woke up at 5am to get started. While we first took a pass at building a coal bed of hardwood, we quickly realized that charcoal briquettes would be an easier option.
The tip here is to separate what material is doing what job. The charcoal will build and maintain the temperature, while the hardwood (in our case, oak and apple) would provide the smoke and flavor. Despite being un-insulated and a relatively cool day (about 50f in the trees where we were) it became easy to stick to 215-235 like we wanted.
The Kojin is absolutely not something to be babied. in our initial fire the inside got hot enough at points where smoke/carbon polymerized and is adhered everywhere inside while the thermometer we were using hit its max of 750 degrees. The exterior took on a gold/purple color from the heat, and got a number scratches from transport and assembly. Embrace the patina is the only way to treat this piece.
What I liked:
- Portability, despite its size and weight it's offers a huge amount of cooking area and usability.
- Ease of use, setup takes under a minute and heat is easy to maintain despite no insulation.
- Design, it's impossible to say it's anything other than well thought out. Personally I also love how the stainless steel patinas with heat.
- Expandability, being able to purchase additional Grill Inserts and Coal Plates for baking or different types of cooking.
What I didn’t:
- How it breaks down, ideally another pin in the hinged barrel that would allow it to come apart in to more pieces would have been fantastic.
- Lack of online instructions/video for such a big and expensive piece.
- Cost, at $770 it's the most expensive stove in Snow Peak's range. However, you'll spend that and then some on any other Kamado Grill.
Final Thoughts:
The Kojin is a versatile and functional grill that will last forever. Smoking, baking, bbq can all be performed in one unit that is quick to setup and straightforward to use. However, it comes with heft, both in literal weight and size, plus price. Since you'll want to add another grill plate and coal bed, in addition to the Jikaro Carrying Bag expect to spend nearly $1,000.