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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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10-09-2019, 10:07 PM | #16 |
On the road to being a farker
Join Date: 03-28-19
Location: Birthplace of Kermit the frog
Name/Nickname : Randy
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Echo what has been said: hang on to the egg. What you gonna grill burgers on? I only have a BGE myself and am wanting a RF to add to my equipment. The egg is right out the back door and it's great when I come home from work and the wife has it going with burgers or chicken for supper!
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Lone Star Grillz 20x42, BGE Large, Blackstone 36", 60qt Crawfish pot, skinning gambrel |
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10-10-2019, 05:45 PM | #17 |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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There is no difference in airflow or how often you need to tend a fire between a RF and a Traditional flow offset due to that design difference.
All offsets are going to require more work and more experience/skill to run well compared to a BGE or a pellet grill. For some people that’s a big part of the fun. For others it is a big burden. For most people it is both depending on the circumstances. That is why many are suggesting adding a stick burner and not replacing your BGE.
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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10-10-2019, 06:46 PM | #18 |
Quintessential Chatty Farker
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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I cooked on Weber kettles for many years and went on to a BGE. I soon realized that the BGE is a great cooker, but so/so as a smoker. I bought an Assassin gravity feed to fit that need, and it does so nicely. The Assassin is well insulated, so I can smoke in 10 degree cold and hold temperature.
I will never sell my BGE, though. I love the high heat grilling I can do on it - especially with reverse sear prime rib, pizzas, and my wok. When I retire in about 5 years, a stick burner is in my future.
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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10-11-2019, 01:48 PM | #19 | |
Full Fledged Farker
Join Date: 05-18-18
Location: CA, Bay Area
Name/Nickname : Scott
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Quote:
Maybe it has to do with the size of your cooker? 24x60 seems pretty larger? Who knows.
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Traeger, Weber kettle 22", Weber genesis e330, Oklahoma Joe Highland offset. |
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10-11-2019, 02:21 PM | #20 |
Full Fledged Farker
Join Date: 07-09-17
Location: Upstate NY
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I add a split to my 250 gal RF every 30-40 min. My splits
are about wrist thick and 14" long. Usually I can't see any smoke out of the stack as my wood is very seasoned. I recently pick up a promo xl new in the box for half cost. Haven't used it yet, but now I'm having second thoughts about keeping it..
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ECB Master built 2 door propane GMG Daniel Boone "Elizabeth Ann" bubba grills 250 ribbox RF offset. |
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10-11-2019, 04:14 PM | #21 |
Knows what a fatty is.
Join Date: 05-23-16
Location: Miami, FL
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I have a kettle and can achieve extreme high radiant heat with attachments like a vortex or SNS. You just need oxygen and the coals right below the cooking grate. Wok and a vortex work great together. However I won’t get the taste an offset provides. My WSM has decent airflow but doesn’t burn wood the same way either. Ive also been debating adding a Santa Maria style grill for some time but an M1 could do both. Let’s see what the 2020 M36 looks like.
Sent from my iPhone using Tapatalk |
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10-11-2019, 06:08 PM | #22 |
is one Smokin' Farker
Join Date: 01-04-10
Location: Indianapolis, IN
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Smokers are like guns, you just have to buy it and use the heck out of it for a while to decide if it works for you. If it doesn't suit you, sell it and move on, eventually you'll settle on your favorite.
Wives, unfortunately, fall into a different category. |
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10-11-2019, 06:18 PM | #23 | |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Quote:
There is a lot of truth in that first paragraph. I ain’t saying a word about the second... lol.
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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Thanks from: ---> |
10-20-2019, 02:38 PM | #24 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-22-18
Location: Rhinebeck, New York
Name/Nickname : Sam E
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I acquired the new 2019 M1 this summer. Have no experience with reverse flow smokers having previously been using the Pit Barrel which I loved but could never get the low and slow cooking I was looking for. I have done one stick burn and was trying to target 225 which I did by building a very small fire with half size splits and feeding it every 30-40 minutes. I had to fiddle a fair bit with the vent but results with ribs and a chicken were quite satisfactory. It took a little while for the fire to settle down and get past the white smoke stage but eventually it burned quite well though each new stick got a minute or so of white smoke.
https://photos.app.goo.gl/zsVhgZHNMss41NGt8 Of course I could not see using sticks on a really long smoke. Since then I have gone for wood chunks over a bed of coals which is just so much easier. Still having a grill that gives you all of those options and is really easy and forgiving is nice and I am happy with the purchase and the value. One thing I assume a BGE would do better than the M1 is to do overnight smokes with cold weather. I did an overnight last night and it got down to 30. My packed fire box lasted only 5 hours at 225 and I am sure I could get longer in summer. Metal I would assume is more conductive than ceramic. |
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10-20-2019, 06:04 PM | #25 |
On the road to being a farker
Join Date: 07-07-18
Location: Centennial co
Name/Nickname : Matt
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I’m with the others here. I started with a Weber Smokey mountain and quickly moved to the egg. Loved it but I wanted more involvement and my smoked food was good but not great. Got a stick burner and have t smoked on the egg, other than ribs once to do a side by side comparison in flavor, since. The offset ribs won hands down. I still use my egg but only for grilling and baking. Actually, a couple times I’ve started food in the offset and if I’m going to wrap, I’ll wrap and put in the egg to finish and I can go about my day. The egg is still a useful tool in my arsenal but the offset is my favorite.
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10-20-2019, 08:46 PM | #26 |
Knows what a fatty is.
Join Date: 09-24-12
Location: Middletown, NJ
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I've had a similar epiphany in the last couple of weeks, I have been cooking on my Grill Dome and my Pitmaker Vault for the past 5 years and recently started cooking alot on GMG Pellet Smoker. I had the opportunity to cook on a Reverse Flow Stick burner, and the difference was dramatic. The temperatures were consistent and the taste of the food was noticeably better. I was able to maintain temperature with my guru or anything electronic.
Since then it has me on a mission to buy a Reverse Flow cooker... |
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10-21-2019, 08:40 PM | #27 |
is One Chatty Farker
Join Date: 10-18-06
Location: Houston, TX
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I have been cooking on a Primo XL for about 10 years. It is definitely a trade off. Flavor from a stick burner is superior but convenience from the kamado is hard to beat. I notice the”stale smoke” flavor in ribs more than anything else. Brisket, pork butts, reverse sear steaks turn out just fine. I have found that small,chunks are better. Chips are good too. Kama do’s are so efficient that you can get plenty smoke flavor from just lump depending on brand (B&B hickory is very Smokey). On briskets flavor is great but very little smoke ring from my Primo.
I just don’t have the time or patio space for a stick burner. I would never get rid of the Primo. If anything I might try out a pellet grill for ribs.
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______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. |
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10-21-2019, 10:24 PM | #28 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I too fell into them BGE craze. They are just another way/ method of cooking.Nothing special.They make people that do not know how to cook/ grill/smoke / roast,think that they do.Reverse flow spit burner will beat it EVERY TIME!.
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10-22-2019, 08:41 AM | #29 |
is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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Webber - Cooks Great - no tending - I dont smell like smoke
UDS - Great Long Untended Cooks - I smell a tad smokey New Braunfels Stick Burner - Super Fantastic Q - Alot of tending - I stink of smoke Would not sell any of them
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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10-22-2019, 09:10 AM | #30 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Also check Meadow Creek- great products
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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