Iron Chef WAYCT - What Are You Cooking Today
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Mushroom, leek and bacon quiche - just out of the oven. I used a new recipe for the pie crust that called for a little cold vodka. Hopefully it works out.
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@bluemantra said in Iron Chef WAYCT - What Are You Cooking Today:
I do have a gas grill currently, but like the versatility of a Kamado.
I have both at home and at work. The gas one at home is convenient, if we want to grill some chicken breast quickly for eg, its not worth the time to set up the egg and get to temp etc etc. They both have a good use case.
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@bluemantra said in Iron Chef WAYCT - What Are You Cooking Today:
a large family and the occasional party
How large, and how many heads are we feeding at the party
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I have the large BGE and it will easily feed 6 people and possibly 8 without any issues. Two spatchcock chickens or two complete racks of ribs or two pork shoulders or a lot of chicken pieces...and that's not even using the different layering racks that are available.
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@bluemantra Take a look at the Primo Oval. I think it's the best kamado, because being oval instead of circular in profile its oval share opens up a lot more space and temperature zones when you outfit it with all the gear--which is expensive, but gives you incredible versatility.
Some of the cost is offset by the space efficiency. Mine is only a Large but it has the capacity of an XL BGE. Additionally, the D-shape of each side's heat deflectors allows you a ton of flexibility and multiple temperature zones concurrently. You can easily be searing something while going indirect with something else and roasting yet another thing. If you scroll down a bit on the link above you can view this conceptually in a graphic--there is an arrow to the right so you can see different zone setups. They don't get into what you can do stacking extension racks over the different halves of the cooker but you can have like 4 temperature zones going at a time.
They're made in the USA as well if that matters.
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Oh--and whatever kamado you go with, IMO the best temperature regulator is the Smobot. This uses the natural characteristics of kamado efficiency to manage temperature. Instead of using a fan in the firebox, it uses a replacement daisy wheel that is actuated according to pit and two meat temperature sensors and how they are set. Because all it has to do is occasional microadjustments to the daisy wheel versus a firebox fan, it is a more pure way to manage temperature, and it can more easily run off a USB battery if you don't have a power supply nearby. So you set your probe temperatures, place the probes, and let her rip--total set it and forget it.
I recommend learning how to do it manually first and then getting this thing to make your life easier once you know the cooker. I really appreciate being able to do overnight cooks without waking up throughout the night, or day cooks and errands or other activities.
Think it, be it.
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@Alex family of 5 and ability to cook for 5-7 more
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@mclaincausey thanks. I hadn't heard of Primo before. I do appreciate it being made in the USA. How easy is it to dial in temperature manually? I'd be looking at the XL version and I note that the specs list it as less cooking area when compared to the XL of the KJ or BGE. I am intrigued though with ease of two zone cooking on the Primo. How's it cleaning out the ash after a cook? I see it's not as intuitive as the KJ.
WTB IHJ-140-IG size L
