Stainless steel brew kettle vs copper brew kettle: which survives the BBQ grill?

I’m weighing two kettles for my weekend smoke‑brew sessions. Both promise good heat transfer, but the grill environment changes the game.

• GSL‑50S Stainless 50 L (SS304, 3‑inch bottom diameter, double‑wall insulation). Handles direct flame. No discoloration. Heavy – 27 kg.
• BK‑30C Blichmann Copper 30 L (pure copper, 2‑inch bottom, polished finish). Excellent conductivity. Susceptible to oxidation, requires polishing after every use.

Heat stability

• SS: temperature swing ±3 °C under a 350 °F grill. Heat retention decent, but takes 8 min to reach boil.
• Cu: reaches boil in 5 min, swing ±7 °C. Hot spots under uneven coals.

Durability

• SS: no warping, dent‑resistant. Handles accidental knocks.
• Cu: dents easily, patina forms if not lacquered.

Flavor impact

• SS is inert; no metallic aftertaste.
• Cu can leach trace copper if water is acidic – subtle metallic bite.

Cleanup

• SS dishwasher safe, scrubbers ok.
• Cu demands hand‑wash, no steel wool.

Price

• SS around $420.
• Cu around $750.

Verdict If you value ruggedness and low‑maintenance, go SS. If you chase rapid boil and are okay with the extra care, copper wins. Either way, make sure your grill’s airflow is even; uneven coals ruin even the best kettle.

Thoughts? Anyone used the GSL‑50S on a Kamado?