quote:

Originally posted by PASig:
I'd love to have one but am not rich enough to drop 1200 bucks on a smoker.

A coworker has one and raves about it.

I like my Vision grill better actually. And it is $549 at Sam's tight now

quote:

Originally posted by Jaywendland1981:
We named it the breakfast bomb. Scrambled eggs, with white cheddar and a bit of maple syrup, stuffed inside of ground breakfast sausage, we use mild, spicy if the kids arent eating any, wrapped in a bacon lattice. 180° for about an hour and a half or so with either mesquite or hickory. The mrs does the rolling/wrapping and I do the cooking. She likes to add more white cheddar to it so its gooey in the middle. Served with biscuits.

Your bacon gets done at 180 in a hour?
I haven't done much bacon wrapped but seems my bacon is not done enough ~ maybe wrong bacon?

quote:

Originally posted by Jaywendland1981:

We named it the breakfast bomb. Scrambled eggs, with white cheddar and a bit of maple syrup, stuffed inside of ground breakfast sausage, we use mild, spicy if the kids arent eating any, wrapped in a bacon lattice. 180° for about an hour and a half or so with either mesquite or hickory. The mrs does the rolling/wrapping and I do the cooking. She likes to add more white cheddar to it so its gooey in the middle. Served with biscuits.

My god...yum.

Hour and a half or so. I dont really watch the time, i light up a cigar and check it every 30 minutes or so until it looks done, or cheese starts oozing out.

I have a small Big Green Egg. I use it often and really like it.

I have a Kamado Joe and I compete in a charity competition in Birmingham each year using a BGE, so I have some experience with both. My preference is for the Joe, both for the versatility of the cooking system and the easy cleanout of the ashes. However, both are excellent. I don't see myself ever going back from the kamado style grill. They are just so darn versatile and fun to cook with. You can sear a steak at 700 degrees or smoke a brisket all night at 200 degrees with almost no fuss or maintenance.

quote:

Originally posted by jaaron11:
I have a Kamado Joe and I compete in a charity competition in Birmingham each year using a BGE, so I have some experience with both. My preference is for the Joe, both for the versatility of the cooking system and the easy cleanout of the ashes. However, both are excellent. I don't see myself ever going back from the kamado style grill. They are just so darn versatile and fun to cook with. You can sear a steak at 700 degrees or smoke a brisket all night at 200 degrees with almost no fuss or maintenance.

Now that's what I'm talking about. I have a craving or an urge to try thin crust pizzas on there. All the pork and beef to think on and I'm interested in pizza!

We did homemade pizza too, it was really good! Use a pizza stone for a crispy crust.

quote:

Originally posted by Jaywendland1981:
We did homemade pizza too, it was really good! Use a pizza stone for a crispy crust.

We cook Papa Murphy's pizza on our Weber Performer often and they come out perfect with a great smoky flavor. Yum.

Jim

My BGE was not a purchase I took lightly. It was a lot of money. I bought one when I retired and had more time to spend using it. It's hard to beat the convenience of propane.

I will say that after a couple of months I regret not biting the bullet on one sooner.

I love the versatility. It will hold a 225 degree smoke for 24 hours or you can fire it up to 650 degrees for steak, 3.5 minutes on each side is a perfect medium rare for the beef we buy.

I have the Kamado Joe: Big Joe. Look for them at Costco during the road show....pricing can't be beat.

Use mine all the time and it's a breeze. Get good lump charcoal and enjoy!

You all are killing me here. I pulled out my old propane grill a couple weeks back for spring cleaning to find multiple rotted out sections inside. It sucks I do sheet metal for a living and can build the replacement parts.

Of course strolling through Costco over the weekend I see the Kamodo Joe and think. My smoker is old and not very versatile. My BBQ is getting nasty. Hmmmm

Now I'm torn, because I'm a cheap bastard by nature.

aawwww

quote:

Originally posted by slyguy:
You all are killing me here. I pulled out my old propane grill a couple weeks back for spring cleaning to find multiple rotted out sections inside. It sucks I do sheet metal for a living and can build the replacement parts.

Of course strolling through Costco over the weekend I see the Kamodo Joe and think. My smoker is old and not very versatile. My BBQ is getting nasty. Hmmmm

Now I'm torn, because I'm a cheap bastard by nature.

aawwww

I know exactly how you feel. I ended up forgoing Christmas and birthday presents from my wife for a while to cover my Kamado Joe (my idea, not hers). It was the only way I could justify it in my mind. Think of it this way - 20 years from now you'll still be cooking on your kamado and won't remember or care what it cost when you bought it.

Ive had a large BGE for about a year. I can say I really like to cook on it and have smoked, brisket, ribs chicken. Cooked steaks. pork chops, pork loin etc etc etc. I really like it

I also have a Napoleon gas grill. But, sometimes one just has to have the flexibility to how you want stuff to taste

I've had mine for about four years and I just love it.

quote:

Originally posted by Jaywendland1981:
Use a pizza stone for a crispy crust.

I've broken three stones in my Egg over the past few years.

I went to a pizza steel and haven't looked back.

Love my BGE. I have a large, which is a good size for a family of 4 and/or some guests. It's not a compliant, but it does take some time to get going. Because of this, I also have a propane grill. Sometimes I want the ease of just turning it on and quickly grilling a piece of fish (or whatever) if I get home late from work.

www.kamadoguru.com

its the SF of kamados

I have a large Big Green Egg.


It is simply superb.

Ribs, brisket, chicken, steaks, roast vegetables. Lately I have been baking bread and cooking chili in a large cast iron dutch oven.


I typically only grill direct anymore when I want to cook steaks. Even when I do burgers I use the plate setter and cook them at a lower temp for longer. There is zero risk of accidental burning or overcooking if you pay just a modicum of attention to them.


After 4-5 years of use my ceramic plate setter cracked, and I replaced it with a cast iron one. If you are buying new, buy the cast iron. It should be a lifetime purchase.

I have smoked ribs and brisket @225 when it was below freezing, the heat retention is unparalleled. Conversely I usually sear steaks @ 650 or so.


Whole chickens on a vertical chicken roaster will provide the best chickens you have ever had. But don't fall for the beer can nonsense. You want to allow air to pass through the central cavity of the bird, which is advantageous for guaranteeing even cooking in the breasts and thighs. The wings are always done early, I pull them off for a taste test after an hour.

It is simpler and faster to do chick thighs, I can arrange them on a rib rack over top of a grill pan containing sliced up zucchini, yellow squash, sweet peppers, red onions, and sliced mushrooms, tossed in some apple cider vinegar and olive oil. Around the outside I will put some foil wrapped potatoes.

I can cook an essentially complete meal for 6 adults, in about an hour, all at the same time and same temperature on the egg.