there isn’t any difference in performance, and that’s where kj is just getting started better accessories, best customer service, better design
conversation went me: hey this is free up the street can i snag it? :pic: :link: wife 5 minutes later: omg seriously? if you get that, you need to get rid of one. wife: it is nice though. are you home? i guess if it’s still there me: yeah i already picked it up and offloaded it
just fucking around. my BGE has actually given me some problems. I had to get a fan system to keep the temp stable. I've spoken with a lot of people that say the temp flares up and fluctuates a good bit on their BGE. It's not just me. You kind of have to stand around and watch it-can't really set it and forget it. I always figured that if you are paying a shit ton of money, that your grill shouldn't fluctuate so much. I also thought that was the whole point of getting a BGE that it would cook awesome and hold temps low and slow or at high temps. I was wrong. But I do love my egg and the accessories I've gotten for it.
Lillie's is in Chicago. I've never had their white sauce, but their gold and eastern NC sauces are really good.
I had issues with temperature jumps until I figured out that I needed to bring the temp up for bbq cooks gradually. Getting the coals fully involved and then trying to ramp down was so dumb and was constantly having to screw with the vents.
Yeah so my old lid completely locked up on me to the point where I could not even move it. The part that sucked was that I had just cleaned it, like it was probably cleaner than the day it arrived. Tried everything I could to get it to move. Froze it, heated it, lubed it and muscled it, nothing. So I bought this. I don’t like it, and where I was dialed in previously I now have to babysit temps constantly to try and figure this thing out. Probably going to but the bullet and buy the original soon.
weird. I trimmed mine like in this video and injected with cider vinegar, apple sauce, and soy sauce, and wrapped. mine was the best and juiciest pork butt I have ever made.
That is the reason I switched and got the Rec Tec. I just can't be sitting and watching stuff at 3AM. I love the aesthetics of the BGE and the KJ and I would guess that they probably can have some superb results compared to the Rec Tec or similar, but I understand it is much more challenging to get a consistent result. There's more art to it.
Is there a ceramic pellet smoker? That seems like such a logical combination of the consistency of kamado plus the ease of pellets.
This a combination of golden/me hitting COVID rock bottom boredom. cant believe someone thought this was a good idea. Look at the rain bounce right off that. Where’s my nearest dealer? we talked about pre freezing coolers, we’ll wait until you see this. Pre froze a smoker and can you believe the fucker fired right up? Canada and maple syrup, can’t make this up.
I think they are just two different classes to be honest. It’s just down to preference. Did you see the gravity smoker I posted ITT a few pages back? Imo that thing has the most promise but looks like the initial run has quite a few quality related issues.
controlled temps, depending on size of hopper possibly longer smoke times. Add a wifi control and remote monitoring and admin.
I am literally smacking my credit card against the screen for this shit. My body is ready. I want to smoke some fucking food in the slip n slide.
My first attempt at ribs on The Bull. These were some of the smallest racks of baby backs I have ever seen. They are Berkshire and I got them from Snake River Farms. Probably a broken record, but also the best ribs I ever made. I used a modified version of the vinegar recipe from the last few pages and made my own rub out of brown sugar, garlic salt, onion flakes, garlic flakes, smoked black pepper, cinnamon, crushed mustard, smoked paprika, and cayenne. The difference in how moist the ribs stay compared to trying to fake it on a Weber is amazing. I didn't even use foil or wrap them at all. Just sprayed them down every hour and had a moisture pan in the grill. The only smoker I ever owned previously was a pain in the ass cheap bullet style by Brinkman. This is game changing for me.
Looks great! Also no need to probe the rib meat. Part of the fun in cooking ribs is sipping beer and checking them towards the end for the right bend and saying “yup” like Hank Hill.
The masterbuilt gravity smoker will probably push other companies to create their own. The idea is great but Masterbuilt is a value grill company so there will be quality control issues. But, that thing is fun to cook on so far. I smoked ribs and a tomahawk steak on it this past weekend. Put the steak on about a hour before the ribs were done. Pulled ribs and steak off and then cranked it from 225 to 700. Took about 5 minutes and then the grate temp was at 750. I was a little drunk so the sear got away from me but the inside was damn near perfect.
Going to do beer brats on the egg tomorrow. Obviously super simple, but if anyone has a recipe or tips, I’m all for it. I also want to put a little smoke on them (Apple or cherry) - is this stupid?
I typically do beer brats in a cast iron pan bathed in beer and sliced onions Boil like that then sear em directly on the coals
Can add some sliced peppers as well. Also Owsley if you’ve got room on your grill and want some smoke favor you can boil them in an aluminum pan on the grill. My brother cooks them like this and they are awesome
I boil them on the grill in the cast iron Just gotta pile the coals up on one side to really concentrate the heat and put the pan right above the coals
I am having my patio redone and I need to step my game up. I’ve been using a basic Weber charcoal grill my entire adult life. I am a total novice outside of basic grilling. What do I purchase, smoker-wise? I am trying not to default to the Big Green Egg, as I try not to be a brand whore. But I am also a moron, so ease of use is paramount. I’d like to keep and continue to use my basic Weber, for nostalgia purposes, but I’d also like the option for basic grilling on whatever it is I end up buying. I am a clean slate.
I'd rule a stick burner out if you want ease of use. Ceramic Smoker are probably the most versatile. Eggs and Kamodo Joes are probably the top two brands. Smoke, sear meat, cook pizza at 700..can do almost all of it. Pellet Smokers are probably the best ease of use for long cooks. They are controlled by a computer and feed wood pellets into a fire to keep the temp consistent. You can still grill on these pretty damn well, but not as hot as ceramic. Lots of ppl have Rec Tecs even though the handles are hideous. I have a Yoder. Both American made. Yoder is a little thicker steel and comes in a few sizes. Stay away from traegers. They used to be good but kinda went to shit