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 10-07-2013, 08:04 PM   #11
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^nice look'n pork and shiny new plate setter!
Ha...that was my first ever cook from the spring.


Ive killed many animals since then.


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Old 10-07-2013, 08:24 PM   #12
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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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Old 10-08-2013, 01:53 AM   #13
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Had to do it
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Old 10-08-2013, 05:28 AM   #14
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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...
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Old 10-08-2013, 10:11 AM   #15
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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
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Old 10-08-2013, 02:54 PM   #16
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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, 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.
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Old 10-08-2013, 04:07 PM   #17
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Had to do it
How did they turn out? They sure look good. Definitely my favorite way to cook drumsticks.
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Old 10-08-2013, 04:12 PM   #18
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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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Old 10-09-2013, 04:08 AM   #19
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Get'n the pit ready for a black n' pink Tri Tip
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Old 10-09-2013, 04:33 AM   #20
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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.



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