Kamado cookers thread (green egg, kamado joe, primo etc)

[pickles]

Have you looked into a Kamado Joe? It'll be what I purchase when it's time to replace mine.


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[FATC1TY]

I think you guys have sold me on the large. I'll have to check prices locally, there goes the tax return!

Thanks again all

It's an investment into your kitchen, look at it that way. I cook 3 days a week mine year 'round. In the summer I can just about cook my whole meal on it without heating up my house.

That, and if you ever decide you don't use it, don't want it, move and don't want to deal with it.. I think the large is the most sought after size and would sell and you'd not lose much on it at all.

 

[FATC1TY]

Have you looked into a Kamado Joe? It'll be what I purchase when it's time to replace mine.


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I did, and still went with the egg, for no reason than I had cooked on one before.

Kamado Joe is a great grill, almost identical to the egg, and comes in better colors. The nest for the KJ are so much nicer than the egg, as are the side tables.

 

[fpweeks]

definitely go with the large. And i would recommend this......
http://www.ceramicgrillstore.com/big-green-egg-large-adjustable-rig.html
as opposed to the plate setter......offers a lot more flexibility with where you set the grate. I got the rig with the rectangular stone and grate.

 

[Rhumbline]

Have you looked into a Kamado Joe? It'll be what I purchase when it's time to replace mine.


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I hadn't until your post. They are very impressive, I'm considering a Big Joe. Bt the price! Ouch.

Anybody want to buy a sailboat?

 

[moscoeb]

Just had some steaks off of my brand new vision B grill. Pretty good. Can't wait till the smoking stone comes back on sale!


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[jammin]

^Post pics! I'm not real familiar with vision grills

 

[beernutz]

Great thread which I just now noticed. I bought a Big Steel Keg (now called the Broil King Keg), which as you might guess is essentially a Big Green Egg made of steel, in 2010 and love it. I keep track and have used it 157 times for everything from 750 degree steaks to pizza to kabobs to ribs to 14 hour pork shoulder cooks. If I don't use it at least once a week my family starts looking around for a replacement dad who will.

I got an Auber digital temp controller a couple of years ago which makes doing low and slow easy peasy. You can see the Auber on the left side shelf below and the small fan it controls over the bottom air intake hole. Highly recommended.

The top picture is my setup on a day I was making my Conecuh sausage-stuffed, bacon weave-wrapped pork loin and the bottom picture is of a spatchcocked turkey I did that I'd brined beforehand. Both were delicious.

 

[moscoeb]

^Post pics! I'm not real familiar with vision grills

I'll try and get some tomorrow when I get home. The big test will be after I get the smoking stone and try some long smokes and baking pizza.

Last night I had it up to 800 and cooked the steaks at 650. It was pretty consistent and stable temp for the short amount of time I cooked.

I don't think it snuffs the fire quite as quickly as the egg does, but there was still plenty charcoal left in the bowl when I put the cover back on.


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[moscoeb]

Here are some pics of the vision kamado from sams club. Let me know if y'all want to see anything specific.


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[moscoeb]

Few more.
The two tier grate. Not a ton of space, but can do veggies, steaks, skillet of beans, or maybe ribs.


I am happy, but have only cooked once. Looking forward to baking and smoking whenever I can get the lava stone, low an slow will be the true test probably. I'll keep y'all updated this summer.


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[jammin]

Nice look'n rig!

 

[moscoeb]

Nice look'n rig!

Thanks!
Not too bad for 600$. I could afford that after saving for a bit and justify it to the wife. 1400$ for bge/kj/primo? Not so much at this point in life.

Dang it, now I wanna cook something on it tonight!


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[FalconsBrew]

Thanks!
Not too bad for 600$. I could afford that after saving for a bit and justify it to the wife. 1400$ for bge/kj/primo? Not so much at this point in life.

Dang it, now I wanna cook something on it tonight!


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I assume the lava stone is simliar to the plate setter of a BGE? I'd like to see a pic when you get it installed. Looks very simliar to an egg. FYI, I am an egg owner and lover It looks like you got a good rig there for sure.

 

[NervousDad]

How have I not seen this thread yet My egg finally thawed this week after being frozen solid in January. I can't wait to get egging again this weekend!

 

[moscoeb]

I assume the lava stone is simliar to the plate setter of a BGE? I'd like to see a pic when you get it installed. Looks very simliar to an egg. FYI, I am an egg owner and lover It looks like you got a good rig there for sure.

Yes, it has a bracket that allows it to sit low for smoking and place on top of the grate for baking. I don't think the set up is as nice as a place setter, but as long as it works I will be pleased.
We have an egg at the firehouse, that is what got me interested in the kamados.
Hope to pick up the lava stone next week.



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[jammin]

How have I not seen this thread yet My egg finally thawed this week after being frozen solid in January. I can't wait to get egging again this weekend!

Glad you found us! Be sure and post some pics

 

[Bensiff]

How have I not seen this thread yet My egg finally thawed this week after being frozen solid in January. I can't wait to get egging again this weekend!

Cold is no excuse. Bust out a heat gun and thaw that thing out. It is only acceptable to not BBQ in the rain. When it snows it is mandatory .

 

[pickles]

I've a dumped a lit load of charcoal right down the top vent to thaw mine out on many occasions. I've also gotten a little over anxious and ripped the gasket off twice trying to open it. Can't let the cold stop you from grilling!

 

[grahamfw]

I just read this whole thread. I've got an Large Big Green Egg I've been sitting on for a week (pun intended!) as I just finished the table for it this week and got a table nest. I'm jumping right in and will be doing a brisket tomorrow starting the sucker at 7 am. I've been lusting for a ceramic cooker for a while and thought I should go ahead and skip straight to the best one instead of messing around with smaller ones. My previous grill was the Char-griller Akorn which I'd been plenty happy with, but time to go ceramic.

Really really looking forward to some charred steaks from this bad boy.

 

[moscoeb]

First smoke on my vision. Seems to be holding temp pretty good so far.

Little 3lber for dinner.


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[FalconsBrew]

I just read this whole thread. I've got an Large Big Green Egg I've been sitting on for a week (pun intended!) as I just finished the table for it this week and got a table nest. I'm jumping right in and will be doing a brisket tomorrow starting the sucker at 7 am. I've been lusting for a ceramic cooker for a while and thought I should go ahead and skip straight to the best one instead of messing around with smaller ones. My previous grill was the Char-griller Akorn which I'd been plenty happy with, but time to go ceramic.

Really really looking forward to some charred steaks from this bad boy.

I love my Large BGE.

For steaks I use the TREX method, If not familiar check the link out below:
http://www.nakedwhiz.com/trexsteak.htm

I always make my ribeyes this way and it has always turned out fantastic. When I put the steaks back on the grill @400 for a few mins I add some Jack Daniels chips, just my own spin on things

 

[grahamfw]

I will definitely have to do this next time.

BTW, for those keeping score at home, there's a reason that Steve Raichlen calls brisket "the Mount Everest of meat" and while I did a decent job at smoke and flavor development for it, it came out a bit too dry. Certainly takes well to sauce which will be how I finish it!

 

[FalconsBrew]

I will definitely have to do this next time.

BTW, for those keeping score at home, there's a reason that Steve Raichlen calls brisket "the Mount Everest of meat" and while I did a decent job at smoke and flavor development for it, it came out a bit too dry. Certainly takes well to sauce which will be how I finish it!

Ive cooked two briskets on the egg.

1st one wasn't great, too dry.

2nd one was much better but was a touch dry. Its a hard cut of meat to cook. IMO, theres such a fine line of perfection. Not enough time, dry. Too much time, dry. It doesn't help that brisket costs a fortune, so its not like you can practice a lot.

 

[jammin]

I bought the wire basket at Fred and Meyers. Works great for sifting out the tail end of a bag of charcoal or what's left in the ash pit.

 

[FalconsBrew]

I bought the wire basket at Fred and Meyers. Works great for sifting out the tail end of a bag of charcoal or what's left in the ash pit.

That's a pretty cool idea. I like it!

 

[betarhoalphadelta]

Ive cooked two briskets on the egg.

1st one wasn't great, too dry.

2nd one was much better but was a touch dry. Its a hard cut of meat to cook. IMO, theres such a fine line of perfection. Not enough time, dry. Too much time, dry. It doesn't help that brisket costs a fortune, so its not like you can practice a lot.

How much are you paying for brisket? When we find it at Costco, I'm seeing USDA Prime for $2.99/lb for a full packer. It's more if I go for just the flat, but generally it's FAR cheaper than ribs, tri-tip, etc.

 

[FalconsBrew]

How much are you paying for brisket? When we find it at Costco, I'm seeing USDA Prime for $2.99/lb for a full packer. It's more if I go for just the flat, but generally it's FAR cheaper than ribs, tri-tip, etc.

The first brisket was only a flat, and was moderately priced. The second one I wanted a full untrimmed brisket so I could leave more fat on it than most butchers do. Where I lived at the time, a butcher was the only place I could find one. It was a certifed angus beef 13lber for $55. Maybe i'm just whining

 

[betarhoalphadelta]

The first brisket was only a flat, and was moderately priced. The second one I wanted a full untrimmed brisket so I could leave more fat on it than most butchers do. Where I lived at the time, a butcher was the only place I could find one. It was a certifed angus beef 13lber for $55. Maybe i'm just whining

Ahh, got it.

Yeah, when I was pricing them at butchers I was finding prices of $5.49/lb and one >$7/lb...

 

[beernutz]

I will definitely have to do this next time.

BTW, for those keeping score at home, there's a reason that Steve Raichlen calls brisket "the Mount Everest of meat" and while I did a decent job at smoke and flavor development for it, it came out a bit too dry. Certainly takes well to sauce which will be how I finish it!

If you are looking for a brisket recipe which is anything but dry you might consider Atlanta Brisket:

A friend who has a Kamado Joe had us over and served this and it was delicious and anything but dry. I then made it on my Big Steel Keg and confirmed that his was not a fluke as it was still delicious.