Iron Chef WAYCT - What Are You Cooking Today
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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
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I think that you could manage on the regular BGE/KJ for those numbers, but may need some expansiion to hit the larger numbers, or you could easily do that on the XL/Big Joe @bluemantra
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@bluemantra temp management is just like any other kamado, you just tweak the daisy wheel and the firebox door. But mostly the daisy wheel. They have instructions on YouTube but it is generally easy. The hardest part is having the discipline to keep it closed. “If you’re lookin it ain’t cookin!”
The grill area can be a bit deceptive. For example, if I’m doing racks of ribs or large salmon filets, there could technically be similar or more area in a circular cooker, but with more width I could potentially cook more in an ovoid cooker. Using extension grates I could press the advantage further by having layers of ribs or whatever it is stacked atop one another.
Ash cleanup is easy, but I think it would be similar in other kamado cookers. I just remove all the parts and sweep it out. You can Shop Vac if you really want to get it pristine in there.
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St Louis ribs today. It's 95F here today.
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@Tago-Mago Jerk Chicken and Rice from @Alex recipe the other day. It’s really, really, good!! I agree that it’s as close to the Caribbean as I can get without being there. Just need hot weather, a cool breeze, and a Red Stripe or two.
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Did some fajitas tonight over an "open fire" before it gets too hot this summer. Fun cook, and they turned out great...
Crushed the chicken fajita before I remembered to take a pic, but here's the steak variety:
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@mclaincausey crushing
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I ended up ordering a Weber Summit Kamado. Thanks for all the help. I would say this is my first real grill/smoker. Now I've got a new obsession
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Last nights pad kra pao (+ green beans)
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The Mrs makes some damn good wings but her pickled cucumber salad is just
️ she starts by soaking the cucumbers in vinegar and sugar then drains and adds fish sauce, sugar, lime juice and chili peppers
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Love cucumber salat and often do this one. Can I have your Mrs's recipe please @flannel-slut?
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@endo happy to good sir. She does not measure when cooking but broke it down best she could….
-Thinly sliced cucumber
-40/60 water to regular vinegar (I asked if rice wine for this part but animatedly said, “are you kidding? Rice wine is expensive and we use a lot to cover all the cucumber)
-Sugar to taste (should be balanced between not too sweet but enough to knock back some of that vinegar sharpness)
-soak for 30 minutes to an hour then fully drainfinish off with:
Sliced Thai chili and cilantro
Juice of 1/2 a lime per cucumber
sugar and fish sauce to tastereally wish I could give you accurate measurements on this last part but she just kept shrugging and said “to taste… it’s his preference”
