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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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03-03-2012, 12:36 AM | #1 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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$299 Char-Griller Kamado First Looks
Here are two video reviews I put together today on this new Char-Griller Kamado. The third review will come tomorrow as I make a video review of cooking a 7lb Boston Butt with it...
http://www.youtube.com/watch?v=OmWZ7h-aZdw Part 1 is a video walk-around with some discussion of the features... http://www.youtube.com/watch?v=h-Wifp2CKiE Part 2 is my seasoning burn and looking for air leaks with a demonstration of the removable ash pan and a look at cool-down time... I'm quite happy with what I see so far. In Part 2, I don't think I gave the dome thermometer a fair shake for the most part. I'll look at that element again tomorrow while I'm cooing with a heat diffuser...
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Thanks from: ---> |
03-03-2012, 12:54 AM | #2 |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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great videos. Can't wait for your next. I had a feeling about the bottom vent area.
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UDS, Smokey Joe |
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03-03-2012, 12:57 AM | #3 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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With the fire going and the vents closed you have a pretty strong positive pressure inside the cooker. It has to escape somewhere and it will help show you where the weak links are. I'm not sure that point on this cooker is even weak enough to worry about.
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03-03-2012, 01:44 AM | #4 |
Found some matches.
Join Date: 01-21-12
Location: Spring, TX
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Were u able to get the temp down lower and hold it??? I saw the vents where almost closed and the temp still showed 400 at the gauge.
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03-03-2012, 06:50 AM | #5 |
Full Fledged Farker
Join Date: 12-31-11
Location: Center Point, Iowa
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Great info! I was looking at one of those the other day. I'll be watching this with great interest.
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03-03-2012, 07:21 AM | #6 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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Great review. I will be watching this thread. Thanks. Looks like a decent cooker. For the price I might just have to get one just to have.
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[SIZE="3"]Backwoods Competitor[/SIZE] [SIZE=3]22.5" Weber Smokey Mountain[/SIZE] [SIZE=3]22.5" Weber One Touch[/SIZE] [SIZE=3]Weber Performer ([B]Black[/B])[/SIZE] [SIZE=3]UDS[/SIZE] [SIZE="3"]Stoker WiFi Edition[/SIZE] [SIZE=3]DigiQ DX ([COLOR=red][B]Red[/B][/COLOR][COLOR=black])[/COLOR][/SIZE] [SIZE=3][COLOR=darkorange][COLOR=black]Super Fast[/COLOR] [B]Orange[/B] [COLOR=black]Thermapen[/COLOR][/COLOR][/SIZE] |
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03-03-2012, 07:43 AM | #7 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Thanks for the Video. Looking forward to seeing part 3
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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03-03-2012, 08:04 AM | #8 |
Knows what a fatty is.
Join Date: 09-15-10
Location: Chesterfield Mo.
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Hate to say it , but that looks like it could be a BGE killer. they have addressed alot of the issues that make the Egg inconvenient. Thanks for the video . Good job !!
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03-03-2012, 08:12 AM | #9 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Thanks for vids JM. Great work. Can't wait for more feed back.
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03-03-2012, 08:25 AM | #10 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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Throw some meat on that bad boy! Cant wait to see and hear the results after you cook on it.
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03-03-2012, 08:31 AM | #11 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Nice thats tempting at that price.
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I'MMM Back💪 |
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03-03-2012, 08:36 AM | #12 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Good review I'm anxious to see how it does cooking a butt. It should cook low and slow just fine after you get used to setting the draft controls.
Any concerns that the gasket on the bottom section will deteriorate over time and it will start leaking air? I know the lid has the same type gasket but I don't believe it will cause issues like a leak around the bottom.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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03-03-2012, 09:20 AM | #13 |
is one Smokin' Farker
Join Date: 06-06-11
Location: Brookings Oregon
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Nice video's Thanks! I am looking forward to see the cook!!!
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3 UDS, One charcoal eating fire breathing home bulit trailer pit, |
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03-03-2012, 09:26 AM | #14 |
On the road to being a farker
Join Date: 02-16-12
Location: Salt Lake City, UT
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Excellent work on both videos!
I'll be looking forward to your ability to hold 225 - 250 deg temps during your low & slow. If it will do that without hunting and caulking leaks this thing will really have some legs. My early opinion is that the penalty for the low price will be paid a few years down the road when it will show a bit of rust. How much is anyone's guess. |
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03-03-2012, 10:29 AM | #15 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Nice looking cooker!
Can't wait to see the butt video. I'm kind of hoping you choose to go hot and fast with it though
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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char-griller, chargriller, Kamado |
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