Kamado Style Grills
#11
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Join Date: Feb 2008
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Stupid question alert in 5 4 3 2
Is this like a wood smoker like when you get BBQ ribs at BBQ joints?
Does it use wood or charcoal that you buy at the grocery store?
Enlighten me please
Is this like a wood smoker like when you get BBQ ribs at BBQ joints?
Does it use wood or charcoal that you buy at the grocery store?
Enlighten me please
#12
#13
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Join Date: Mar 2009
Location: Huntington Beach
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Its best if you use "wood" charcoal, not pressed briquettes. Those things are toxic. You can put wood chips/chunks in to smoke (or burn if you want to), along with the charcoal. I've been experimenting with ribs lately and probably made the best ribs i've ever tasted. I cant say enough about the egg and how much better it is then any bbq/grill i've ever used.
#14
Best smoker/grill ever!
I had heard about the "egg" on this forum and started investigating. I picked up my large Big Green Egg three weeks ago and it's the best grill I've ever owed. I was doing ribs on my old Weber gas grill and just couldn't get the temp low enough for a low and slow cook and still be hot enough to ignite my smoking chips. Then when the temp outside dropped, forget it. This egg is so well insulated I'll be able to continue smoking all winter.
So far I've done baby back ribs, beef brisket and pork butt for pulled pork and they all turned out great. All of these were low and slow cooks at 220/250 degrees all day long. I loaded up the grill with Fire King lump and my favorite wood chunks and once I got the grill set to the temp I wanted I just checked it once an hour or so. Very stable and predictable. I also picked up one of those remote thermometers. You put the polder into the meat and set the gage outside and no I don't have to open the lid to check for doneness. Life is good!
I'll be building a table for it so here it sets for the time being.
Here's a pic of my babybacks about half done.
So far I've done baby back ribs, beef brisket and pork butt for pulled pork and they all turned out great. All of these were low and slow cooks at 220/250 degrees all day long. I loaded up the grill with Fire King lump and my favorite wood chunks and once I got the grill set to the temp I wanted I just checked it once an hour or so. Very stable and predictable. I also picked up one of those remote thermometers. You put the polder into the meat and set the gage outside and no I don't have to open the lid to check for doneness. Life is good!
I'll be building a table for it so here it sets for the time being.
Here's a pic of my babybacks about half done.
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paulag (02-20-2022)
#15
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Join Date: Jan 2011
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#17
Last edited by SaginawMike; 05-16-2011 at 02:32 AM.
#18
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Join Date: Mar 2007
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I had a big green egg, but mine was the brownish/red color. My neighbor gave it to me when her husband died. I made a table for it to fit in, it worked awesome. Best tasting, moist, juicy food you have ever eaten. One day I got the temp to hot, not paying attention and the egg cracked into about 6 or 7 pieces. Man I miss that thing.