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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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05-19-2011, 06:55 AM | #31 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I looked at one last night and saw that it is much lighter and not near as well built as the BGE. Even so, may be a good deal as it is only a fraction of the price of the BGE. Only time will tell. I do like the lifetime warranty thingie on eggs.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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05-19-2011, 09:14 PM | #32 |
On the road to being a farker
Join Date: 03-17-11
Location: Yorkville IL
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For the price... I like it. Is it as nice as an egg or a primo, no. But for the price I paid for mine Im digging it. I smoked a tip roast on it a few weekends ago. It was o.k. I think I should have let the roast go longer... pulled it at 140. But I was able to keep a temp of 270 for about 3 hours. Its not a set it and forget it type setup. I might just be paranoid, but whenever I see temps climb above 10 degrees Im messing with the vents. The only reason I didnt buy an egg was because there are alot of other things I could buy for 700 dollars (ie more firearms, camera lenses, list goes on) but for the price, Im happy. It works well... If your looking for a grill this will work, but kettles are cheaper
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05-19-2011, 10:17 PM | #33 |
Got Wood.
Join Date: 05-14-11
Location: LaCrosse, WI
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yep, I just saw these today while I was at Menards...definitely not ceramic...kind of a heavily painted steel or aluminum.
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GMG Daniel Boone Pellet Pooper & Large Kamado cooker |
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05-20-2011, 07:12 AM | #34 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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06-06-2011, 10:04 PM | #35 |
On the road to being a farker
Join Date: 03-17-11
Location: Yorkville IL
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Another update to my previous post. Im slowly starting to regret my purchase. I have gone thru almost a whole roll of XL BGE gasket material on the ash pan. I havnt tried to cook really low since the last post. I feel I should have bought a Weber Performer. I might try a Tri Tip on it on Thursday.
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09-02-2011, 11:51 AM | #36 |
Got rid of the matchlight.
Join Date: 08-29-11
Location: Portage, MI
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I bought the Red Kamado on sale last week and fired it up a couple days ago to grill America cut pork chops, about 1 1/2" thick. I seared the chops for about two minutes, each side, with the top open, then grilled for another ten minutes with the top closed, flipping once at the half-way mark. I have cooked chops before on the Weber, using similar procedure, so I had something for comparison. The result with the Kamado was less than spectacular. Chops were cooked to about 155 on the instant read thermometer and rested for ten minutes. They were white when cut, but less than juicy and a bit tough to the bite. The problem with the Kamado, as I see it, is temperature control. I used about one-pound of lump charcoal. Temperature gauge read 600 degrees at the outset, which I figured was appropriate searing temperature, but too hot for convection cooking with the top closed and the dampers barely open. The Weber by contrast has a larger fire pit enabling a two sided fire, one side hot for searing and the other medium so that meat can be moved from high to lower temperature for indirect grilling. The Kamado, as I see it provides less cooking flexibility and control than the Weber. I intend to try a roasting chicken next. Will see how that works out. I have some modifications in mind.
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09-04-2011, 12:21 PM | #37 |
Got rid of the matchlight.
Join Date: 08-29-11
Location: Portage, MI
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Big Red Kamado
The roasted bird on the Big Red was OK, but a bit overcooked due to a faulty reading on the digital thermometer. I'm sure it would've been much better if pulled about 30-minutes earlier. So, live and learn. Anyway. I setup the Kamado with an aluminum pan under the grate to catch drippings and keep the bird moist. The pan was supported above the coals with a grate borrowed from my Weber smoker. I set the fire same as I would for slow burning smoking; that is, a small amount of glowing coal on top of 1 1/2 pounds unlit. I was able to keep the roasting temperature between 350 to 400 throughout the grilling period by adjusting the dampers between settings of one to three as needed. My guess is that 1 1/2 hours would be sufficient at that temp to grill the 5 1/2 bird to perfection.
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09-04-2011, 01:28 PM | #38 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Having the ability to do low and slow, then turn around and do a pizza @600-700 sound pretty nice to me. For the price, it seems like a viable alternative to a BGE. Just have to be a tinkerer to fix the nagging flaws I guess.
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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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09-17-2011, 04:23 PM | #39 |
Got rid of the matchlight.
Join Date: 08-29-11
Location: Portage, MI
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Quote from Mayo Clinic:
The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis:
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10-10-2011, 06:05 PM | #40 | |
Found some matches.
Join Date: 03-26-10
Location: Sonoma County, CA
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Quote:
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Weber Green OTG "EZ" w/Cajun Bandit, CG Smokin Pro w/SFB |
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11-22-2011, 08:46 AM | #41 |
Knows what a fatty is.
Join Date: 06-01-09
Location: Memphis, TN
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The Dep of Agriculture lowered their recommended safe temp for pork to 145 this year.
http://www.nytimes.com/2011/05/25/di...s-lowered.html |
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11-29-2011, 09:38 AM | #42 |
is one Smokin' Farker
Join Date: 05-16-05
Location: Elgin Oklahoma
Name/Nickname : Eric
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Mayo Clinic
May be a good place to go if you are sick, but not a good place to learn how to cook pork loin...155 pork loin is going to be dry no matter what cooker you use.
Eric |
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11-29-2011, 12:16 PM | #43 |
Found some matches.
Join Date: 10-16-11
Location: Troy, NY
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for that price you can't go wrong, besides what cooker comes out box smoking perfect right away:
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11-29-2011, 03:09 PM | #44 | |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Quote:
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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