That's EggZilla, a styrofoam prop. This is a real XXL. It's big, but not that much bigger than an XL. They are so expensive bc they were limited to 1,000 and come with a brass band with your name on it.
I use mesquite lump. it takes longer to get lit than briquettes but also burns longer. so i add half and half so I get quick light and long burn when adding more to my firebox. also, when starting my smoker up, filling the chimney bottom with briquettes and the topping it with lump keep all the small pieces/flakes of lump from going through the holes in the bottom of the chimney starter.
I leaned on the thing and it didn't seem like it was styrofoam, and the dude said he sold one that big. That being said the the diameter of the XXL is like 29inches, which is much smaller than whatever the monstrosity was that I saw. Bottomline, I'm confused cause that thing felt like ceramic.
They are styrofoam with a ceramic coating. They move them around the country for shows. Look at the one in your picture. The weight of a true ceramic one would crush that little table. I guarantee you the guy didn't sell a real one that big. He probably confused the XXL with Eggzilla, or he just lied to seem cool. The XXL goes for $4k, sometimes higher bc stores attach tables to them. Eggzilla would sell for $10k+.
Even better, how would anyone even open it? They'd have to be 7 foot tall and stronger than Hercules.
So the fiance and I cheated and looked at our wedding registry today to see what we are getting. we are getting the kitchenaid stand mixer and also the meat grinder and sausage stuffer attachment. Anyone have any good sausage recipes or tips for that. I think dblplay1212 mentioned once that he has it?
For some reason I can't smoke a whole chicken weighing more than 4lbs and keep it tender. Is it bc it's an old ass washed up hen or should I cook at a lower temp? I normally roll at 300 or even 325 if I'm doing a small guy.
No clue. Smaller birds always turn out perfect, have a hard time with larger ones and just trying to figure out if I should do something different or if it's just the fact the larger birds I've gotten were of poor quality.
I've never met a chicken that didnt take to smoke I spatchcook bigger birds and shoot for 160 in the breast, then will crisp the skin for a couple minutes until breast hits 165 I dry brine and don't inject, and don't really ever have an issue with tenderness
friends birthday this weekend and he requested tacos. so we did carnitas and smoked chicken Spoiler did red cabbage and apple slaw to top and srirarch mayo and a variation of the roasted tomato and jalepeno salsa posted here a few pages ago
Last night I used the Primo for the first time. Just some burgers and green beans to allow me to learn how to control temp and what not. Tonight I'll be grilling some sausage I picked up at the local butcher. What are some of your favorite ways to cook sausage on a kamado? I was planning on grilling it at 400 with a two-zone set up, with the sausage not over the coals. However, knowing how versatile these grills are, I though y'all may have some different ideas. Anyone have a preferred method?
Thanks man. I'm still learning. I always used to grill with a cheap gas grill, and just threw meat on without taking pride in my grilling. It was more just to heat up meat. My philosophy has changed once I started reading this thread.