Home Cookin' The BBQ/Smokers/Smoked Meats Thread...

Glad you like your kamado, but I haven't found a single kamado-style smoker/bbq that has had the fit, finish, or beefy build as the BGE. Wall thickness of the BGE is twice that of the Chargriller, which is one of the reasons I went with the big mama jamma. Believe me, I looked long and hard at other BGE-style units...

My XL BGE is the best thing I've ever cooked on, bar none.
 
BeerMan said:
thanks. there is a bit of a gap on the hinge side of the doors. I've got some 1/8" flat bars from work and ready to tack them on, then the mild fluctuations in the temps should be remedied by then.

next, add the shelves on the left side.

the powdercoating can wait.
Click to expand...

Have you thought of some gasket material to seal things up tight? Felt with some food-safe adhesive (though it might not stick to metal as it does to my ceramic grill)?
 
salami said:
yes yes yes!!!. It will consistently hold temperatures anywhere from 200 to 750 degrees. It is an amazing smoker, just as it is an amazing pizza oven. I can't believe they're not more popular. The small is pretty small; think habachi grill. The medium is really as small as you'd want to go, and it, just the egg, will be at least $500. Then you've got the "nest" (stand)($200), plate setter (stone that intercepts the direct heat of the coals, preventing burning)($100). And if you're going to go that far, you'll want to spend the extra couple hundred on the large. It's a lifetime investment and it's totally worth it in my opinion. I do a lot of cooking, and I've only turned my oven on once since I've owned it.
Click to expand...

Basically, what he's saying, is that the BGE is like Barbie for men. Sure...buy the doll...but you'll wanna buy the shoes and the dresses and the hats and the dream houses and the Corvettes. THAT is where the money is made: accessories.

I will say that normally I'm very leery about that sort of way of doing things. But I have not had one POS accessory from BGE. All have been top-notch quality. And when I have had a problem (i.e. with a missing set of hardware or a snuffer lid I broke myself), they've had the replacements in my hands within two days. EXCELLENT CUSTOMER SERVICE goes a LONG way with me.
 
FBJ said:
Have you thought of some gasket material to seal things up tight? Felt with some food-safe adhesive (though it might not stick to metal as it does to my ceramic grill)?
Click to expand...

it might not, and with the heat on the surface, the adhesives can, and will, fail.

just looked up heat-resistent materials on the interwebs. silicone? rubber? seems the max temps it can withstand is 700F. hmmm. I don't see a reason to bring my smoker up that high or over.

I think the flat bars will do the job just fine. it is just the science of plugging the holes the right way.
 
BeerMan said:
it might not, and with the heat on the surface, the adhesives can, and will, fail.

just looked up heat-resistent materials on the interwebs. silicone? rubber? seems the max temps it can withstand is 700F. hmmm. I don't see a reason to bring my smoker up that high or over.

I think the flat bars will do the job just fine. it is just the science of plugging the holes the right way.
Click to expand...

Thats what she said
 
BeerMan said:
it might not, and with the heat on the surface, the adhesives can, and will, fail.
Click to expand...

There's adhesives that'll do high temps. The BGE uses something that will withstand over 700 degrees AND is food-safe, but I'm not sure what.
 
FBJ said:
There's adhesives that'll do high temps. The BGE uses something that will withstand over 700 degrees AND is food-safe, but I'm not sure what.
Click to expand...

81878.jpg
 
I don't believe that stuff is food-safe. Isn't that for automotive engines?
 
BGE is definitely the luxury model, but if your looking for a nice cheaper substitute, WSM is very competitive at much less dinero...
 
BeerMan said:
how long did that take?
Click to expand...

Until it was done. :)

Gotta get them to that magic internal temperature where the connective tissues start to break down, then let it sit there for a couple hours. I usually start mine at 11pm and run them until about 4pm the next day. Pull them out, foil-wrap, then place in an empty cooler surrounded by dry bath towels to rest for a couple hours before I serve it. When I pull it out of the foil, it's usually still steaming hot.
 
FBJ said:
Until it was done. :)

Gotta get them to that magic internal temperature where the connective tissues start to break down, then let it sit there for a couple hours. I usually start mine at 11pm and run them until about 4pm the next day. Pull them out, foil-wrap, then place in an empty cooler surrounded by dry bath towels to rest for a couple hours before I serve it. When I pull it out of the foil, it's usually still steaming hot.
Click to expand...


^^^^^^^^^^^^^^
This man knows his "Q".
 
I've followed some good advice, is all. I'm not about to go reinventing the wheel.

On a long cook of pork shoulder, the only things that can really go wrong (aside from not cooking it long enough at that "magic temperature," which will result in disastrously tough meat) are: A) your fire goes out while you're snoozing, or B) the fire gets way too hot while you're snoozing. Both situations are recoverable, if you catch them soon enough. If A), it'll just take longer before you can eat the next day. If B), you might have some tough bark to contend with.
 
and they say that pork butt shoulders are more forgiving than others.

sidenote: try not to panic if the I.T. stalls at around 150 for too long. I've heard that it stayed as long as 6 hours. it's normal.

then when it hits 190, you can break out the bubbly.
 
Took around 8 hours total for a 4lb butt. That was longer than I had expected. I usually figure its around 1 1/2 hours per pound. Temperature usually stalls around the 170 mark, but then begins cooking again. I pulled it out at around 195. Just had some leftovers for lunch. Delicious.
 
DRGinLBC said:
Took around 8 hours total for a 4lb butt. That was longer than I had expected. I usually figure its around 1 1/2 hours per pound. Temperature usually stalls around the 170 mark, but then begins cooking again. I pulled it out at around 195. Just had some leftovers for lunch. Delicious.
Click to expand...

at what temp? mine took TEN hours on the temp that fluctuated between 220 and 270 but that was at the beginning of my smoking endeavours.
 
You must log in or register to reply here.

Now Chirping

Share this page

Back
Top