ceramic

Had the chance this weekend to toss a couple butts and a hog shoulder on my new Grill Dome kamado. The cook went really well and the meat came out super tender and bursting with flavor. Nice bark too. The butts were rubbed down with Oakridge BBQ rubs and the end product was epic pulled pork...

Question for all the ceramic owners I'm a bit worried about cooking in mine with this frosty weather, she's out in the open and my concern it that when cooking finishes and as the temps drop overnight will my cooker fracture? Doc

Step 1: Inject w/ goodness and let it marinade overnight. Step 2: 6 a.m. Light the smoker w/ my weed burner. I'm using lump charcoal, apple-, pecan-, and a bit of hickory-wood. Step 3: Watch that smoke roll until it's thinner and whiter. (This is a Kamado #7.) Step 4: Prepare the rub and...

Heya, everyone. My name is Brent, and I love BBQ/grilling/cooking! Here is my favorite rig, a coconut-tiled Kamado #7: http://www.bildsprak.com/k7.jpg I sat with Rookie'48 at the Big Creek BBQ contest in Pleasant Hill, MO, yesterday, and he reminded me about this forum. Anyway I'm looking...

I have a WSM smoker...great smoker. But with the WSM smoker I usually have to wait too long until I have the spare time to spend tending, plus charcoal gets expensive if I do this weekly. I'm considering other options: gas or ceramic (Egg) smoker. I want the convenience of set-and-forget...