Sup fellas - show off your ceramic cooker plunder here
Here's a NY strip I cooked black & pink tonight
Here's a NY strip I cooked black & pink tonight
Kamado cookers thread (green egg, kamado joe, primo etc)
- Thread starter jammin
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I want an egg, just haven't' gotten around to justify the price of admission!
redshift76
Well-Known Member
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Ermahgerd!!
What did you do to those drum sticks? They look great
What did you do to those drum sticks? They look great
m3n00b
Well-Known Member
This!
redshift76
Well-Known Member
Cal Ranch, a local chain, sells Vision Grills for under $500. That includes all of the accessories. Easily $500 cheaper than a BGE. I love mine.
http://www.visiongrills.com/
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I literally drove to the store, bought drum sticks have them prepped for tonight haha. SWMBO already loves drummies so I'm excited to see what she thinks of them. Prep work on them isn't too bad but it would be a pain to cook for a big group.
I would take a look at the steel keg as well. It has some really cool features:
http://www.broilkingbbq.com/grills/keg/landing.html
Xpertskir
Well-Known Member
Sub'd. Ill dig up some pics later
found one of mine in another thread
found one of mine in another thread
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^nice look'n pork and shiny new plate setter!
Xpertskir
Well-Known Member
Love my BGE. I've cooked everything from pulled pork to steaks to bread and cookies on it. It makes a mean pizza and even meaner wings. Can't recommend it enough!
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Had to do it
adiochiro3
Well-Known Member
Closest I have is a cast iron kamado-style cooker my dad used a lot when I was a kid. When I rescued it, it looked like this:
When I finished restoring it, it now looks like this:
I stripped it down, painted it, made new grates, and turned new oak handles and a base for it.
The first meal I smoked on it was a pork loin -- just like dad used to make. He really enjoyed seeing the cooker back in service and the meal!
Would love to have a BGE some day, though. Tough to justify the expense...
When I finished restoring it, it now looks like this:
I stripped it down, painted it, made new grates, and turned new oak handles and a base for it.
The first meal I smoked on it was a pork loin -- just like dad used to make. He really enjoyed seeing the cooker back in service and the meal!
Would love to have a BGE some day, though. Tough to justify the expense...
Closest I have is a cast iron kamado-style cooker my dad used a lot when I was a kid. When I rescued it, it looked like this:
When I finished restoring it, it now looks like this:
I stripped it down, painted it, made new grates, and turned new oak handles and a base for it.
The first meal I smoked on it was a pork loin -- just like dad used to make. He really enjoyed seeing the cooker back in service and the meal!
Would love to have a BGE some day, though. Tough to justify the expense...
That's really cool, nice job bringing it back to life, good thing you did or i would have snuck in your backyard and "borrowed" it
Xpertskir
Well-Known Member
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, 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.
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, 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.
redshift76
Well-Known Member
How did they turn out? They sure look good. Definitely my favorite way to cook drumsticks.
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I liked the skin on with sauce better than the bacon wrapped - those were really good. I think saucing the bacon wrapped would have been a good idea. Bacon cooked up nicely though, not soggy at all.
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Get'n the pit ready for a black n' pink Tri Tip
DudeAbides
Active Member
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King Griller I picked up for $250. Long term durability remains to be seen, but has worked great for the last two years. I can easily smoke a pork shoulder for 14 hours overnight and still have coals left for roasting peppers or whatever else right before dinner.
adiochiro3
Well-Known Member
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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Anyone get monster chunks like this in their bags of lump? What a pain
Bensiff
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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.
Yowza that is a tree
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Elk sirloin over Apple and Mesquite
PoolguyinCT
New Member
My kamado hobby is branching into brewing... Hope to serve them up side by side.
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
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
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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It takes up smoke QUICK. I prefer stuffing/dressing out of the oven
So it makes a smoke sponge meaning it will taste like charcoal, gotcha. Ok. Bad idea then. Maybe I should consider pouring some drippings in with it cooked from the oven then. Or make gravy with the smokey drippings and just dollop a little on there. Thanks.
Iv'e used the drippings for gravy, so works for me. The carcass makes great stock also.
I don't think I'll be smoking tomorrow, I don't have an egg and with the weather forecast cold and windy I'll lose to much heat to try a 24 lb bird.
I don't think I'll be smoking tomorrow, I don't have an egg and with the weather forecast cold and windy I'll lose to much heat to try a 24 lb bird.
Here's my 1966 Sazco Kamado. Almost 50yrs old and still smoking! I've had to repair it a few time over the past few years. The guys at Kamado Joe were gracious enough to help me find some odd peices that happened to fit and sold them to me at cost! I'll buy one of those for sure if this thing ever kicks the bucket.
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^dude that is a really cool smoker!
Well everyone at the station liked the turkey. Personally I thought it was drier than I wanted it to be. However I started at 350 for few hours and backed down to 250 when it started to char too much. Next time I will start and stay at 250 and wrap it sooner of needed.
Still not bad for first attempt.
Still not bad for first attempt.
My turkey turned out fantastic!
I also threw on a slab of salmon I brined and then drizzled with maple syrup and brown sugar. I'm not a salmon fan, but that turned out amazing.
More salmon is in my future
I also threw on a slab of salmon I brined and then drizzled with maple syrup and brown sugar. I'm not a salmon fan, but that turned out amazing.
More salmon is in my future
20lbs pork butt.
One dry spicy rub, one wet and sweet.
Dry rub wasn't as spicy as expected but still really good.
Wet was sweet baby rays mixed with brown sugar, honey, and a dash of apple vinegar.
Smoked for 7hrs, wrapped and then back on for another 4hrs.
Turned out great.
One dry spicy rub, one wet and sweet.
Dry rub wasn't as spicy as expected but still really good.
Wet was sweet baby rays mixed with brown sugar, honey, and a dash of apple vinegar.
Smoked for 7hrs, wrapped and then back on for another 4hrs.
Turned out great.
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^well played, sir! Great looking pork
