Bubba Keg Reviews

Plowboy · Mar 19, 2009

Curt, SIDE and I are getting Bubba Keg's from their marketing company to review. Mine arrived last night. Michael helped me put it together tonight. The first burn will be Saturday.

Thought I'd start a thread where we can all post our thoughts and answer questions in the same place. Here are my initial pics.

CajunSmoker · Mar 19, 2009

got any specs on it?

Buster Dog BBQ · Mar 19, 2009

Anything for indirect cook? How does that compare in size to a large BGE?

The gasket looks good.

Plowboy · Mar 19, 2009

I didn't get any measurements yet. Not sure if the grate size is the same as a Weber kettle. Looks pretty close.

I'm impressed...

Side tables that can pop on and off
Onboard bottle opener
Cast Iron Grate
Tool hangers
Built in truck reciever
Handles on all four sides of the grill
Sturdy base with wheels
The lid can be locked down to the base for travel or "security"
Built in second level that swings out
Custom paint or powder coating on this is possible. There is some plastic, but it can be removed for blasting and powder coating.
They discourage the use of lighter fluid in their materials. :eusa_clap
Not super heavy so it is easy to move around.

I'm not impressed...

The fire ring is pretty thin gauge metal
The thermometer is cheap, but it can be replaced.
The only way to cook indirect is a water pan on the first grate
It will be hard to compete with the Big Green Egg at the same price point as the large.
Second level grate is chrome plated steel instead of porcelain.

Time will tell...

There's only a seal around the lip of the lid and not the base
The seal looks to be drafty, we'll see
Concerned with how hot the outside will get even with the oven grade insulation
We'll see how long this will hold a temp on a load of lump

Barbarian · Mar 20, 2009

Would like to know the diameter of the cast iron grate.

Plowboy · Mar 20, 2009

Will measure tonight.

Roo-B-Q'N · Mar 20, 2009

Looks to be designed more for a grill than a smoker. It isn't ceramic is it? Ceramic lined?

Other than small children, how much do you think it will hold?

sfbbqguy · Mar 20, 2009

Barbarian said:
Would like to know the diameter of the cast iron grate.

Good call Barbarian! This could be like Christmas!!

Sledneck · Mar 20, 2009

Do you guys get to keep it?

Plowboy · Mar 20, 2009

Sledneck said:
Do you guys get to keep it?

Yup.

I'll get more pics and measurements tonight.

Roo - It is lined with the same type of insulation that is in your oven at home, or maybe even an FEC or Spicewine.

Sledneck · Mar 20, 2009

Plowboy said:
Yup.

.

SO how do i get on that list?:biggrin:

BBQ_Mayor · Mar 20, 2009

Can't wait to here about your first cook results.

Porky · Mar 20, 2009

Thanks, and keep the details coming.

garyk1398 · Mar 20, 2009

Hope the boys weren't left inside of it during the cooking process!

Dr_KY · Mar 20, 2009

Cant wait to see the final result. Could be a good thing for the weather and transport over here. It looks a bit 'fancy' but let's hope it walks the walk.

Went looking for them over here but only found..
http://www.gprproducts.co.uk/insulated-mugs/cat_18.html?source=adwordsbubba

Plowboy · Mar 21, 2009

Cast iron grate is 18.5". Upper grate is 16".

More review coming, but here's a sample: center cut pork loin chops.

Barbarian · Mar 21, 2009

So SFbbqguy it seems we might have to find a way to alter a 22.5" grate to hold a 18.5" cast iron grate or another way to extend the 18.5 to 22.5.
There would be 2" all the way around. Wonder if anyone will come up with any ideas???

Thanks for the info Plowboy.

SmokeInDaEye · Mar 21, 2009

Nice thread, Plowboy. I've been playing with it for the last 5 hours and am still going. Having only dabbled with Big Green Eggs, I am playing around with temp control some but have taken it up to 750* to cook a flat iron steak, did some veggies, some burgers and am now doing some beef ribs. Unfortunately I only have a couple of pix since I decided to video tape the trial run. FYI, grilling one handed on a new cooker while filming with the other is quite a trick!

The only issue thus far is that although the removable sidetables are nice, they are very narrow so you have to balance platters, etc. very carefully.

One question, Todd. Did you figure out how to attach the tool hooks? Do you just drill them into the side tables? The assembly directions were very vague all the way through, though I got it together alone in about 40 minutes.

Plowboy · Mar 21, 2009

SmokeInDaEye said:
Nice thread, Plowboy. I've been playing with it for the last 5 hours and am still going. Having only dabbled with Big Green Eggs, I am playing around with temp control some but have taken it up to 750* to cook a flat iron steak, did some veggies, some burgers and am now doing some beef ribs. Unfortunately I only have a couple of pix since I decided to video tape the trial run. FYI, grilling one handed on a new cooker while filming with the other is quite a trick!

The only issue thus far is that although the removable sidetables are nice, they are very narrow so you have to balance platters, etc. very carefully.

One question, Todd. Did you figure out how to attach the tool hooks? Do you just drill them into the side tables? The assembly directions were very vague all the way through, though I got it together alone in about 40 minutes.

It took me a minute to figure out the hooks, too. There are pre-drilled holes on the bottom. The plate rests on the holes and the hooks extend out from there. I'll grab a pic in a bit. Mine is cooling down before going into the garage.

Its a little "leaky". I could see smoke whisking out of the gasket when the dampers were closed down to almost completely shut. The daisey wheel is leaky, too. I think that can be tightened down, but I don't know how much that will help. I like the swing grate on the top, but I question the use of chrome instead of stainless or porcelain. Is cooking on chrome safe?

SmokeInDaEye · Mar 21, 2009

Here's a couple pix. I did notice the leaks out of the top, Todd, when I was trying to bring the temp down. Just checked the beef ribs and they're looking good so far. Still need to figure out how to diffuse heat for brisket, etc.

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