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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Kamado cookers thread (green egg, kamado joe, primo etc)
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Old 10-09-2013, 04:56 AM   #21
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Well done, that's a cool project.


Having recently purchased the BGE...I couldn't be happier. With the amount of use it gets, and the usable life of ceramic vs metal(even stainless) it will amortize itself early in it's life.

There is a learning curve, as it's certainly a different animal than most grills/smokers/BBQ's, but the quality of the meat that comes off is impressive once you get past it.


The low and slow was really easy to get down. The high heat is what has caused me the most problems. It's quite incredible how juicy most everything comes off the egg.
Thanks!

My buddy has a BGE, and says that he can go from low and slow to a blistering 700F in minutes, but it apparently does not work nearly as well in reverse. Definitely a learning curve there. I'm amazed at how efficient my little cast iron kamado is.
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Old 11-04-2013, 04:57 AM   #22
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Anyone get monster chunks like this in their bags of lump? What a pain

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Old 11-04-2013, 11:35 PM   #23
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Anyone get monster chunks like this in their bags of lump? What a pain

Sure that isn't a charred stump from a forest fire?

Re-did the gasket on my BGE and then moved a week later so I haven't lit it up in a while; but, will have to press it into service this week. Brisket sounds tasty if I can find one.
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Old 11-08-2013, 12:32 AM   #24
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Yowza that is a tree

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Old 11-13-2013, 04:31 AM   #25
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Elk sirloin over Apple and Mesquite

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Old 11-21-2013, 03:44 PM   #26
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I think my next grill is going to be a black olive. It is a combination of kamado grill and pellet grill. About the same price as one of the higher end pellet grills.

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Old 11-22-2013, 03:38 AM   #27
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Kamado heating up waiting for 21 lbs of shoulder to go on!
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Old 11-22-2013, 03:49 AM   #28
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My kamado hobby is branching into brewing... Hope to serve them up side by side.

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Old 11-27-2013, 04:37 PM   #29
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I have a Kamado Joe. I love it. My previous smoker was a UDS I built. It worked just fine, but I wanted something nicer that I could use in the inter as well. Thea heat got sapped from the UDS really quickly in MN winters. Funny how -20 will make your smoker cold. It will probably do the same to the Kamado, hopefully not as extreme.

I love making pork butts in it. Pulled pork is my favorite bbq. Steaks are easy to make on it to. Simple to get them to the proper doneness as well.

Thanksgiving is going on there tomorrow. Smoked turkey breast. mmmmmmmm

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Old 11-27-2013, 04:50 PM   #30
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Since I am already committed to a turkey dinner tomorrow I am smoking one on friday/sat. I just had a thought though. Has anyone tried smoking the dressing (stuffing)?

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