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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 03-11-2010, 11:42 AM   #1
pahutchens
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Question Smoke EZ or Cajun Bandit

Aside from building a UDS
(which is a given more of a time issue than anything else)

The http://smoke-ez.com/ was in the latest Bull Sheet.
Does any one have experience with either of these products? Neither site appeared to list the height of the extender. Wondering how close to the UDS spec 24" from fire grate to cooking grate.
Thumbs up or down?
Caveats?

Thanks
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Unread 03-11-2010, 12:52 PM   #2
leimberer
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Default Got one

It has been my first experience with smoking. The daughters got it for Father's Day last spring as a present. It works great. It's a good 24" from the fire to the top cooking grill. It does not include a thermometer, but one can be easily had from Amazon.com.


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Unread 03-12-2010, 02:50 PM   #3
pahutchens
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I'm still on the fence, but thought I would share what I got back from Smoke EZ owner:
"Only one apparatus has to be stored on the patio. The Smoke E Z simply stacks into place; so, it can be removed for grilling steaks or chops. Your Weber grill is still available to you in its old form, same height, same wheels for movability.

You asked about the distance from the charcoal grate to the positions for the grill racks and that is 12 1/2" to the lower position ,
20 1/2" to the upper position. The hanging rack (that is proprietary to Smoke E Z) extends up inside the lid of the Weber allowing you to hang whole fish or sausages from a rack that's almost 6" higher than the top grill rack position. Our clients originally from northern Europe insist that that's the single best use of the Smoke E Z. As you can tell from our website, we hang a little fish to smoke from time to time ourselves. Pompano, snapper, bass, dorado, even catfish all do quite well. Fish filets we lay out flat on the top rack."


130 plus shipping



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Unread 03-12-2010, 03:39 PM   #4
deguerre
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After looking at the two, the Cajun Bandit would be my choice even if more expensive (but the shipping is free). It has a stainless steel door and also a leg conversion kit that makes the kettle actually into a virtual wsm. I do like that top rack for the Smoke EZ though. I was thinking about these two for future options after I decided to get my kettle.
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Unread 03-12-2010, 03:56 PM   #5
pahutchens
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see my dilemma. EZ doesn't have a door so no sealing issue
The tall legs are good for grilling but I'm worried about tipping.
Also don't know if there is enough height in either to be a reasonable direct heat unit. Sure I could put sand in the various diffusers or..... just build a UDS.
Looking at ribolaters too as a later option for any of the above. Want that ring extender.
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UDS, Weber Kettle, #5 Kamado up for refurbishing,
[COLOR=blue]Blue 'like my Smoke' Thermapen
[/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC
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Unread 03-12-2010, 04:53 PM   #6
swamprb
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Default Satisfied Cajun Bandit Owner!

I love my Cajun Bandit and would recommend it, I got it mostly to use my rotisserie rings and I think its more versatile than the 22" WSM, being you can use it as a smoker and a grill with the kettle lid.
The legs are very sturdy, it won't tip over.

Weber dropped the ball by not making the lid fit the bowl or accect their rotisserie ring.






The guys at C&C Grilling Co. cook and compete, fill the need for quality upgrades for WSM's and ship fast. If you have any questions drop them a line-they return calls!









If you don't want to build a drum-remove the waterpan and cook direct with the CB!
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