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

[jammin]

Sup fellas - show off your ceramic cooker plunder here

Here's a NY strip I cooked black & pink tonight

 

[ChefRex]

I want an egg, just haven't' gotten around to justify the price of admission!

 

[redshift76]

 

[jammin]

Ermahgerd!!

What did you do to those drum sticks? They look great

 

[m3n00b]

Ermahgerd!!

What did you do to those drum sticks? They look great

This!

 

[redshift76]

This!

Lollipop style, bacon wrapped then sauced

 

[cfonnes]

I want an egg, just haven't' gotten around to justify the price of admission!

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/

 

[jammin]

Lollipop style, bacon wrapped then sauced

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 want an egg, just haven't' gotten around to justify the price of admission!

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]

Sub'd. Ill dig up some pics later

found one of mine in another thread

 

[jammin]

^nice look'n pork and shiny new plate setter!

 

[Xpertskir]

^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.

 

[Yuri_Rage]

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!

 

[jammin]

Had to do it

 

[adiochiro3]

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...

 

[ChefRex]

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 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.

 

[redshift76]

Had to do it

How did they turn out? They sure look good. Definitely my favorite way to cook drumsticks.

 

[jammin]

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.

 

[jammin]

Get'n the pit ready for a black n' pink Tri Tip

 

[DudeAbides]

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 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.

 

[jammin]

Anyone get monster chunks like this in their bags of lump? What a pain

 

[Bensiff]

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.

 

[DrunkleJon]

Yowza that is a tree

 

[jammin]

Elk sirloin over Apple and Mesquite

 

[DougK]

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.

 

[Runyanka]

Kamado heating up waiting for 21 lbs of shoulder to go on!

 

[PoolguyinCT]

My kamado hobby is branching into brewing... Hope to serve them up side by side.

 

[MNSmitty]

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

 

[DrunkleJon]

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)?