Originally Posted by BBQBeaver
Yes, I would look at the Big Steel Keg (or Bubba Kegg if you can find them). They are similar concept to the Ceramics, but IMO more durable (double steel walled) with heavy insulation in between, which heat quickly and hold thermal temps well. They use very little charcoal when cooking.
I am Canadian and cook year round in the below freezing temps without issues.
FYI, the newer version BSK has some mod's that help control and maintain lower temps without a lot of fussing.
Again, not bashing ceramics, just speaking on the experience and pleasure with the steel version.
Originally Posted by CharlieB
Bubba Grill / Keg is the way I'd go. Specially if you can find one at the discounted price. It's well insulated, very frugal with the charcoal, and consistently turns out a product that you can be proud of. High temp sear, low & slow smoke, baking bread, cooking pizzas, it will do it all.
^^^ What they said ^^^^
Went with the Bubba Keg due to affordability and cooking similarities.
[(Bubba Keg - version 1.0) (Big Steel Keg - version 2.0)]
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
Last edited by BBQ Bandit; 09-07-2010 at 11:03 AM..