Need Advise. BGE-Primo-Stumps

[h2o]

For Backyard only.
I have narrowed it to the
* BGE large
* Primo Oval or Oval Jr
*Stumps Elite 4
.
I have read Naked Whiz guide to ceramic cookers and they say DO NOT use wood chunks in ceramics.
so my question is if this correct how do you smoke in a Ceramic then?

 

[thirdeye]

For Backyard only.
I have narrowed it to the
* BGE large
* Primo Oval or Oval Jr
*Stumps Elite 4
.
I have read Naked Whiz guide to ceramic cookers and they say DO NOT use wood chunks in ceramics.
so my question is if this correct how do you smoke in a Ceramic then?

Hmmm ... I think TNW is saying to burn lump, not wood in a ceramic. You need some wood for flavor smoke. I mix chips into the lump and put some splits on top like this. When starting a center fire, the coals find new wood over the next 10 or 15 hours.

 

[The_Kapn]

I do not own a BGE, but have helped cook on some.

They are a "Mean, Green, Cooking Machine"!

Great cookers.

TIM

 

[broschultz]

Don't overlook the grilldome. I have one and I like it a lot. Seems well made and was less expensive. Web site is behind the times but if you call you get to deal with the owner and he's very helpful. The forum is very good.

 

[Rick's Tropical Delight]

huh? i think you might have misunderstood the naked whiz... where on his site does it say that? i'm going to look now........

is this what you are referring to:
"Can I Burn Wood In A Ceramic Cooker?
Not really. You don't want to simply burn wood in a ceramic cooker. You are asking for creosote deposits on the inside of the cooker. Also, you may find it very hard to regulate the temperature because the wood may choose to ignite and burn with a flame, sending the temperature sky high. If you cut down on the airflow, the flames may go out and the wood will smolder producing clouds of smoke. If you want to try using wood in a ceramic cooker, you should probably do it the way that folks do in normal BBQ pits: burn the wood down to coals in another container, and then add the coals to the cooker as needed to keep your temperature where you want it.
Note that this information comes from personal experience. We were asked to review a wood fuel product which was going to be advertised as a replacement for charcoal. When doing our normal burntime test, we ended up with creosote on the dome of our cooker, and the top vent was stuck shut. We couldn't regulate the temperature and the wood only lasted about 25-35% of the time that even the worst charcoals would burn."

if so, the whiz is talking about burning only wood instead of lump charcoal

 

[h2o]

Hmmm ... I think TNW is saying to burn lump, not wood in a ceramic. You need some wood for flavor smoke. I mix chips into the lump and put some splits on top like this. When starting a center fire, the coals find new wood over the next 10 or 15 hours.

.
Thirdeye
i just went back to TNW and read that guide and you correct.Thanks for clarifying and then i noticed Rick picked up on it too. Thanks guys

 

[thirdeye]

.
Thirdeye
i just went back to TNW and read that guide and you correct.Thanks for clarifying and then i noticed Rick picked up on it too. Thanks guys

Here is the picture I omitted from that earlier post.

 

[Greendriver]

all great cookers, Elite is superior in baking, bbq, smoking, but you won't be doing any grilling in it. On the other hand you can do everything you want to on the ceramics.

 

[nmayeux]

Dr.BBQ will probably have my tail for saying this, but I really like the Primo's, as they are built right around the corner, and the oval is a pretty sweet rig. There is a restaurant that uses a couple in their kitchen, and their Q is pretty darn good. http://www.mussandturners.com/index.htm I would think though that the Stumps would have much more cooking space than the BGE. I might be mistaken, but the biggest draw backs the the Kamado style cookers is space and weight. However, in the backyard, that might be an advantage...

 

[Mitch]

It depends on what you want to do. If you want to Que, bake/roast and grill on one rig.....the Egg is the ticket. If you can live without grilling on the the same unit, the Elite is a wonderful rig. I'm not familiar with the Primo, other than it is an oval ceramic.

So take some time, figure out what you want it to do, and go for it! :-D

 

[Lakeside Smoker]

If I was in the market for a smoker this is the first place I would look. http://www.backwoods-smoker.com/

The smokers you listed are all great. Some with more versatility than others.

 

[nmayeux]

It depends on what you want to do. If you want to Que, bake/roast and grill on one rig.....the Egg is the ticket. If you can live without grilling on the the same unit, the Elite is a wonderful rig. I'm not familiar with the Primo, other than it is an oval ceramic.

So take some time, figure out what you want it to do, and go for it! :-D

The Primo is pretty much the same as the BGE, but it is made here in the states, and the oval is about as much space as you can get on a kamado style cooker. Althought the new extra large egg is pretty close in size.

 

[Lakeside Smoker]

So take some time, figure out what you want it to do, and go for it! :-D

I think thats the best advice you can get.
After looking up the smokers you are interested in I noticed how different they are. The Egg is an incredible smoker/grill. Long burns, hot burns, what ever you want. Grill pizza or slow smoke a brisket. Very versatile but hard to transport and limited space (compared to other smokers he's looking for). The Stumps looks like an incredible smoker. Its set up with a Guru, lots of space and easy to move around. A great choice if you were hitting the circuit. So, like Mitch said...'figure out what you want it to do...'

Mike

 

[h2o]

with so little cooking area on the L BGE when you have to cook Low and Slow how do you do it? Or do you put meat directly above coals like a Drum smoker.

 

[thirdeye]

The Primo is pretty much the same as the BGE, but it is made here in the states, and the oval is about as much space as you can get on a kamado style cooker. Althought the new extra large egg is pretty close in size.

I saw a picture of Rumrunner cooking a 25# whole pig on a Primo Oval, it was pretty cool.

 

[Rick's Tropical Delight]

with so little cooking area on the L BGE when you have to cook Low and Slow how do you do it? Or do you put meat directly above coals like a Drum smoker.

just think out of the box a little and get creative with space management

28 pounds of prime rib

28 pounds of boston butt

6 slabs of baby back ribs

20 pound turkey

click here to see my first 5 months on my medium egg (15" diameter grid) and the versatility of the egg

 

[nmayeux]

I also liked the WSM method of rolling up the ribs to fit more racks.

 

[h2o]

rick
nice pics, is there a pan under the meat? do I see a guru hooked up?

 

[JD McGee]

I've had my BGE for a few months now and am just now realizing how versatile it really is. I do everything from low-n-slow to breads. It's awesome!

 

[thirdeye]

with so little cooking area on the L BGE when you have to cook Low and Slow how do you do it? Or do you put meat directly above coals like a Drum smoker.

There is a ceramic piece called a plate setter which sits on the fire ring and acts as a heat barrier allowing you to cook "indirect". It also holds a drip pan.

With various spacer rings and/or grate extenders you can get about 13" above the bed of coals if you want to slow cook direct, like for chicken or a tri-tip. You need a very low fire for this.