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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-06-2019, 02:53 PM   #46
Baby Back Maniac
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Originally Posted by Happy Hapgood View Post
I don't cook in flower pots but if I did...


Great videos Justin! Hope you will keep posting here at the Brethren and Thanks!



Now, how much do I have saved for that Weber Summit ?
I love my Summit. Itís very expensive for what it is but I like using it and I love everything it brings to the table...no pun intended. Lol
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Old 04-06-2019, 04:23 PM   #47
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I love my Summit. Itís very expensive for what it is but I like using it and I love everything it brings to the table...no pun intended. Lol
The Summit was nice when it was new, but with the 2019 Big Joe 3 out, the Weber looks small and shallow.
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Old 04-06-2019, 05:02 PM   #48
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Good for you on the videos. Don’t have to like a product to learn something new. I’ve purchased three different kamados and find they best fit my cooking needs. The question that popped in my head was the use of a water tray or pan. One of the best features for me is the reduced air flow, meaning food just doesn’t dry out. The only time I use water is for using the kamado as a cold smoke chamber, and then its a bowl of ice. Curious what caused them to think of water.
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Old 04-07-2019, 12:50 PM   #49
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Good for you on the videos. Donít have to like a product to learn something new. Iíve purchased three different kamados and find they best fit my cooking needs. The question that popped in my head was the use of a water tray or pan. One of the best features for me is the reduced air flow, meaning food just doesnít dry out. The only time I use water is for using the kamado as a cold smoke chamber, and then its a bowl of ice. Curious what caused them to think of water.
With certain cuts of meat more air flow can help. Like in a stick burner itís pretty much the opposite of a Kamado...tremendous air flow) and it helps with bark and smoke ring formation. That may not be your thing but at least it gives you options. The cool thing is that water pan will come out if you donít want it for a cook and you can use the space for more charcoal. Or you can take all that stuff out and run it like a typical Kamado.

These are all part of the reasons why I became more impressed with the cooker the more I looked at it. Nuances
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Old 04-07-2019, 04:41 PM   #50
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The Summit was nice when it was new, but with the 2019 Big Joe 3 out, the Weber looks small and shallow.
I haven't seen that in person yet. They were at the BBQ Expo but we met the KJ guys outside and I never got around to their indoor both. I'm curious about what they came up with.
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Old 04-07-2019, 06:09 PM   #51
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I'm curious about what they came up with.
Do the details matter? It is bigger and more expensive, so it MUST be better!

From what I have seen, more vertical space which they use for a third grate and room for a new fangled vortex device to heat more evenly. For me it would be all about the vertical room. To get food further from the fire, fit more in, or hang things like in a UDS.
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Old 04-08-2019, 09:08 AM   #52
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Do the details matter? It is bigger and more expensive, so it MUST be better!

From what I have seen, more vertical space which they use for a third grate and room for a new fangled vortex device to heat more evenly. For me it would be all about the vertical room. To get food further from the fire, fit more in, or hang things like in a UDS.
Lol

Makes sense.
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