Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition
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Couldn't agree more. I personally have a Big Green Egg, and while it's not perfect, it's pretty close! The oval shape of @mclaincausey 's sounds really appealing for sure, but for me and my wife, and maybe a couple of guests, I find that the Large BGE is plenty and I rarely feel limited by its size or shape (but I do feel it sometimes, like when I'm making ribs).
My BGE is extremely good at dialing in the temp quickly and after a slight learning curve at first, it's been pretty smooth sailing. Lots of people love the Kamado Joe, but I haven't heard great things about their customer service. I've personally had a few items replaced with very little hassle as part of my lifetime warranty with the BGE. The aftermarket things I love most are my cast iron grate, and a stainless steel cap that keeps the rain out. I love the OEM daisy wheel, but if it rains, water gets in the holes.
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From the research I have done @goosehd both BGE and Kamado make a similar product, the difference essentially comes in the BGE being a 'basic' product where you need to buy a lot of accessories and the Kamado Joe is often sold in packs including several accessories. On face value this makes the KJ look more expensive, but I think they are much of a muchness.
As a KJ owner, I can only talk about the things which I find useful that they make, though I am sure BGE make similar accessories.
The Slo Roller makes a marked difference on the pulled pork shoulders we have smoked at work so far.
The Joetisserie can fit a basket to it to toss wings or other small meat as well as obviposuly fitting larger cuts/birds as intended which is cool.
The soapstone cooking surface is unbelievably good at non stick cooking
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Thank you all for your help and it gives me a lot of great information to work through. One of the things I started running into last night was availability and the proximity to my location. That may be a deciding factor if/when I move forward.
I will keep checking into this thread and who knows, maybe I’ll just end up getting the “grill train”. I’m sure it wouldn’t cost much to ship it from the UK.
I mean after exchange rates, duties, shipping, etc. I might be able to afford a few chicken pieces and I could always give up beer… -
@Alex with the Kamado Joe. If you are using the slo roller, can you add more charcoal mid cook if you start to run out, or do you even need to? I hear people raving about it and it looks like a great option.
The Kamado Joe seems harder to find around me and most places are sold out. The primo eggs are within an hour driving distance and I may drive around on the weekend and check them out. The BGE’s are available in a short drive, but the price point while initially lower climbs substantially with the additional accessories that comes standard with the Joe.
No one around here has them all in one building to see them side by side.
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I can't imagine a large enough kamado running out of fuel at a low and slow temp… they run for days!
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I agree with a lot of the points Mclain brought up about the Primo, I have one of the Junior sized ones and the oval shape is incredibly handy as well as being able to flip the grates. I'm envious of my neighbor's KJ XL, the hinge design is much better designed than the BGE and the gasket material is woven stainless steel so it's not a wear item like a typical gasket would be. I use my Large BGE the most and it's a fine product but if I was in the market for a new one, I'd go with either the KJ XL or a Large Primo.
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Delivered and built @mclaincausey @LewisStonehouse
We seasoned it but then i had to head off to do something else, so still waiting to try the first meal cooked on it.
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Nice! OK Joe’s has a good reputation and the walls look decent thick. I’m sure it’s gonna produce great food and looks to be capable of direct cooking too.
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Happy Cinco de Mayo everyone!
We’re smoking another pork butt at HQ today, this time carnitas style which will make the meat part of burritos. Marinated in orange and lime juice overnight, then dry rubbed with salt, pepper, sugar, chipotle, garlic, onion, oregano and chilli powders.
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I had no idea that Cinco de Mayo was celebrated in the UK.
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@Alex - I find the double indirect method pretty useful to generate more airflow… but damn does it use a lot of fuel. Almost 2x the burn rate when cooking ~275
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@manufc10 I am not sure it is really, but we do not need an excuse for a burrito night
You are 100% right about that @AdamC !!!
Couldn't agree with you more.I don't see any Tapatio or Valentina up in that mix though ;). Is Mexican hot sauce something that's readily available in England? Genuine question, I'm genuinely curious about that.
