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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-26-2011, 03:29 PM   #1
Zippylip
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Default ceramic smoker appreciation thread???

I know this forum is dominated by metal smokers of all variety & there are lengthy threads devoted to the building/appreciation of these great cookers. I did a search & couldn’t find a ceramic smoker appreciation thread & thought maybe there should be one, hopefully you’ll add pictures of & comments about your ceramic cooker here.

My first was a large BGE in 2004, followed in 2008 by a mini which has since been co-opted by my daughter, given a custom handle & renamed ‘ballerina egg’.

By the way if this thread already exists please delete . If not, lets see'm, here's mine:

The original setup, made a table out of cedar planks:



after the mini joined up:



action shot:



tired of getting rained on so I put up a roof (the hut):



added a brick table:



the addition of the new ballerina handle on the mini for my cookin buddy (the daughter):





all ready for cookin:

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Unread 04-26-2011, 03:43 PM   #2
Wampus
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NICE! Dig the set up!


Sadly, I cannot join in due to the fact that I'm a CHEAP ARSE and have not yet procured a BGE or other ceramic cooker. BUT....I sure would LOVE to have one!!
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Unread 04-26-2011, 06:56 PM   #3
Tweev
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Isn't one forum enough for you??? :)

Been busy with non-BBQ life. I hope things are good on your end.
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Unread 04-26-2011, 07:10 PM   #4
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Haven't had one in years, but was introduced to them in the late 60's! Actually....when I was in the USAF, I was on flight status and most crewmembers brought them back directly from Japan. Absolutely great cookers.... from incredible burgers on up and easy to control. I'll have again now that I'm getting back into Q'ing and learning more about smoking!

Taken care of, they'll last a long time....even in the elements!
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Unread 04-26-2011, 08:01 PM   #5
swamprb
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There is a Social Group "All things Ceramic" in the User CP link

http://www.bbq-brethren.com/forum/group.php?groupid=13

I'm into old Japanese Kamados and have 2 LBGE's, but I'm not a rabid foaming at the mouth Egghead. If ya know what I mean...

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Unread 04-26-2011, 08:32 PM   #6
Dallas Dan
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Thanks to the help of one of our Brethrens, I picked up my first BGE last weekend.

My first cook was some chicken:





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Unread 04-26-2011, 08:51 PM   #7
"Sparky"
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I'm not addicted to ceramic cookers,really....I can quit anytime I want too





I remember when I got my first two BGE's(medium and small) back in 04'.I built a little roof over them on my tiny old deck that I quickly outgrew.







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Unread 04-26-2011, 08:52 PM   #8
MadMedik
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There is tons of information in Qtalk that works for all cookers. Love the site. Like this thread too. My KomodoKamado from Dennis Linkletter in Indonesia. Had for almost three weeks. Love it. Done BBQ, pizza, cake and brownies, and going to try bread soon. Pleasantly surprised, it will get better.
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Unread 04-26-2011, 11:34 PM   #9
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There's discussion group cleverly hidden under "social groups" ... search for "all things ceramic".... I'm an Egghead, too.
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Unread 04-27-2011, 12:36 AM   #10
JMSetzler
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Those things are sweet. I'd love to have one but my bank account is afraid of them. Maybe it would be a good item to put on the christmas wish list :)
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Unread 04-27-2011, 12:43 AM   #11
LT72884
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is it possible to sticky all the appreciation threads? Such as the webber kettle, the wsm, the cermaic cooker, the uds and what not? haha

Anyway. i would love to own a ceramic cooker. I just have no money to do so. haha

My question is this. Is there a taste difference between food smoked on a wsm/uds and a BGE? Just smoked not grilled. haha.

thanks
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Unread 04-27-2011, 07:56 AM   #12
Zippylip
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Quote:
Originally Posted by LT72884 View Post

My question is this. Is there a taste difference between food smoked on a wsm/uds and a BGE? Just smoked not grilled. haha.

thanks
LT, I don’t think there is any difference in flavor from cooking on ceramic vs. metal, last night I did 4 bone-in chicken breasts on my kettle. Piled the coals up on one side & did a nice sear skin side down for a little while, then moved them to the opposite side, added a fist full of wild apple chips & finished them off indirect, took about 30 minutes to hit 160 degrees internal. Threw some corn on the cob over the fire near the end. The finished product was spectacular, every bit as good as any chicken I’ve ever done on the egg. I think there are people that will maintain that the food tastes better but that has not been my experience – I love the egg for its versatility & ease of use, but not to the exclusion of any other method of cooking
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Unread 04-27-2011, 08:24 AM   #13
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I love my Kamado Joe, having a blast cooking on it. Just got my Stoker in the mail yesterday and will be doing some dry runs this week with the stoker log on the computer.

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Unread 04-27-2011, 08:54 AM   #14
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I've got a couple of eggs to cook on but like zippylip I'm not fanatical about them.



For low and slow it's my preferred cooker but the kettle gets just as much use.
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Unread 04-27-2011, 10:44 AM   #15
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My coconut-tiled Kamado #7: www.kamado.com


I love cooking w/ ceramic cookers!
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