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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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09-07-2010, 01:09 PM | #16 |
On the road to being a farker
Join Date: 06-30-09
Location: Western WA, USA
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09-07-2010, 01:13 PM | #17 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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Are you using water in the WSM as well? That will use a lot more fuel in cold weather. A waterless/sandless WSM with a guru could be all you need.
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Rec Tec RT700 Klose 20x30 Weber Performer |
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09-07-2010, 01:46 PM | #18 |
On the road to being a farker
Join Date: 06-30-09
Location: Western WA, USA
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09-07-2010, 02:09 PM | #19 | |
On the road to being a farker
Join Date: 04-20-10
Location: Niagara Falls, ON
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Quote:
You see lump charcoal is essentially wood, so yo uwill still get some smoke flavour. It also depends upon the type/brand of charcoal you are using, as it could add different flavours. When I first got my keg, my wife complain of 'smoky taste' at first. To prove it, I purchased a package of pork tenderloin (2 in the pack) and cooked one on the Keg with just Weekend Warrior lump and the other on the gasser without her knowing. She prefered the one done on the Keg and asked if I oven roasted the other one Now she is pro-charcoal ... except for me smelling all smokey all of the time
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TAURUS BBQ - Championship Cooking |
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09-07-2010, 02:18 PM | #20 |
Full Fledged Farker
Join Date: 04-26-07
Location: Mexico City
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The fat dripping directly on the coals adds an extra layer or flavor that you don't get on an offset or water cooker. Combining that with the facts that you are not wasting heat energy to heat a water pan and have a larger potential surface area than a standard WSM makes a UDS a simple decision.
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Stoked UDS 2.0 and OTS *Formerly known as Smokin Newbie* |
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Thanks from:---> |
09-07-2010, 02:35 PM | #21 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Quote:
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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09-07-2010, 02:41 PM | #22 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i love all three of my BGE's and i don't even know how to cook.
i say go with the BGE for all the reasons you stated. the burn hot and fast or slow and low and for long periods of time and are seemingly impervious to ambient temps.
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Out. Again. |
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09-07-2010, 03:13 PM | #23 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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You won't need sand if you use a guru/stoker. Sand is used as a heat sink to help regulate temps but with a guru you won't need it. Just line your water pan with foil and let 'er rip!
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Rec Tec RT700 Klose 20x30 Weber Performer |
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Thanks from:---> |
09-07-2010, 05:22 PM | #24 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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I used my UDS all winter long...I also bought a Water Heater Blanket for it butI have never needed to use it.
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] |
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09-07-2010, 08:34 PM | #25 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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look at a ceramic, or if you want more capacity look at a gravity feed cooker like stumps, superior, etc. If you liked your WSM (great little cooker), you will like a ceramic (Primo, BGE, or even a bubba).
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09-07-2010, 08:58 PM | #26 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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I'm sort of a collector, and I have several different kinds of smokers: offset, gravity feed, kettle, gasser and ceramic. Without a doubt, the large BGE is my 'go to' winter time cooker. Very fuel efficient with long burn times and consistent temperatures. It's easy to set up and easy to clean. I do use the Guru on windy days. For a quick burger or hot dog, I'll go with the gasser, but for great BBQ flavor, the Egg delivers.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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09-07-2010, 09:33 PM | #27 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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I've used a Steel vertical smoker, A cheapo knock off ceramic, a Gasser and a LBGE.
The Big green egg is by far the best! Low and slow, hot and fast an oven etc... I don't have a stoker I also sometimes take a few hour nap with no temp problems.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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09-07-2010, 10:58 PM | #28 |
is one Smokin' Farker
Join Date: 08-27-10
Location: Hampstead, MD
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I love my Primo Oval XL with a Maverick ET-73 remote smoker thermometer.
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Steve Rogers 5-0 BBQ Competition Team [URL="http://www.facebook.com/?ref=logo#%21/pages/Hampstead-MD/5-0-BBQ/71788844692"]Facebook[/URL] Owner [B]The BBQ Equipment Store[/B] [URL="http://www.BBQEQUIPMENTSTORE.COM/?sourceCode=bbq-brethren"]www.bbqequipmentstore.com[/URL] [COLOR=red][B][COLOR=red][B]Proud 2015 Sponsor of Christmas City BBQ, Astro Pigs and Drilling and Grilling[/B][/COLOR][/B] [/COLOR]No Thermapen Here, I have a Water & Shock Resistant Backlit Maverick PT-100BBQ 500 Gal Stickburner - Backwoods Gator, Red Kamado Joe, Primo Oval XL, Maverick Competition Smoker CS-55 and Many Others |
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ceramic, gas, smoker |
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