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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-19-2011, 06:55 AM   #31
Bigdog
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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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Unread 05-19-2011, 09:14 PM   #32
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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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Unread 05-19-2011, 10:17 PM   #33
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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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Unread 05-20-2011, 07:12 AM   #34
Bigdog
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Quote:
Originally Posted by Rys06TBSS View Post
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
...and that is what is important.
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Unread 06-06-2011, 10:04 PM   #35
Rys06TBSS
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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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Unread 09-02-2011, 11:51 AM   #36
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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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Unread 09-04-2011, 12:21 PM   #37
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Default 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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Unread 09-04-2011, 01:28 PM   #38
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Quote:
Chops were cooked to about 155 on the instant read thermometer and rested for ten minutes
Sounds overcooked to me?

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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Unread 09-17-2011, 04:23 PM   #39
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Quote from Mayo Clinic:

The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis:
  • Avoid undercooked pork, walrus, horse, bear or other wild-animal meat. Be sure the meat is cooked to an internal temperature of 170 F (77 C) throughout before eating it. Even though trichinella are less common in pork, it's better not to eat pork if it hasn't been cooked to this temperature.
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Unread 10-10-2011, 06:05 PM   #40
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Quote:
Originally Posted by dahbull View Post
Quote from Mayo Clinic:

The best defense against trichinosis is proper food preparation. Follow these tips to avoid trichinosis:
  • Avoid undercooked pork, walrus, horse, bear or other wild-animal meat. Be sure the meat is cooked to an internal temperature of 170 F (77 C) throughout before eating it. Even though trichinella are less common in pork, it's better not to eat pork if it hasn't been cooked to this temperature.
While the Mayo Clinic may sleep well at night recommending temps considerably higher than necessary, since 1980 there have been fewer than 10 cases of Trichinosis annually; "... most of these are not from pork, but from such game meats as bear, boar, and walrus... It's now known that a temperature of 137 deg F/58 deg C is sufficient to kill the parasite in meat; aiming for 150 deg F/65 deg C gives reasonable safety margin. Trichinae can also be eliminated by frozen storage for a period of at least 20 days..." (On Food and Cooking, Harold McGee, 2004)
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Unread 11-22-2011, 08:46 AM   #41
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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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Unread 11-29-2011, 09:38 AM   #42
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Default 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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Unread 11-29-2011, 12:16 PM   #43
backyard bbquer
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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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Unread 11-29-2011, 03:09 PM   #44
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Quote:
Originally Posted by dahbull View Post
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.
Try a reverse sear. It's much easier to start with a lower temp and ramp to a higher one for a sear, than try and dump heat after a sear and cook at a lower temp.
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