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Big Green Egg

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gmac:
I'm getting smoke leakage around the crack where the halves come together.  Plus I was doing beef ribs yesterday and was having trouble keeping the temp low so I think I'm getting some air leakage.  For $20 I think I'll try to put a new one on.
Thanks

MDixon:
So I have longed forever for a Komodo Kamado, but the price of admission has been far too steep for me to take the plunge.

Anyway I was in a Gander Mountain recently and noticed a CharGriller Kamado for around 3 bills and kept looking at it. It is a metal Kamado with insulated walls. The lid felt light and it appeared a bit like a gimmick so I kept on trucking. Later I checked the reviews and was surprised by how positive they were. There were some air gap issues, but later reviews indicated this thing was legit.

Fast forward to a Lowe's flyer and a $299 price tag. I had a $25 off so I ordered one online and had it shipped to my local store. The total weight is about 97 pounds and I put it together in a half hour to 45 minutes. The first thing you do is season the grate and so I fired up the beast with a few pounds of charcoal and burned it at 400-500F for over 3 hours. I was amazed it held the heat that well. I did two mods immediately, one was to get a Weber grate and the other was a Weber pizza stone. These are used as a heat shield above the firebox and work darn well for $25 worth of mods.

Next test was a 7 lb butt. I put around 8 to 10 lb of charcoal and lit it from one side. Before long I dialed in the heat around 220-230F and it got as high as 245F one time. The time I had in mind was about 7 hours and in that time I got to 195F and then closed the dampers. Unfortunately I should have pushed it to 200F before stopping the show. The butt reached 195F and held there and I would have liked it to climbed a few degrees higher. Now worries, when I opened the grill the butt was a thing of beauty so I wrapped it in foil and stuck it back on to just stay warm. For a 7 hour smoke I probably used 3 to 4lbs of the charcoal. I believe had I used all the charcoal in the firebox it could have went 15 to 18 hours.

I need to taco it out a bit more, but thus far I'm starting to believe this may have been one of the best purchases I've made in awhile.

hokerer:

--- Quote from: MDixon on July 12, 2013, 11:13:13 AM ---Next test was a 7 lb butt. I put around 8 to 10 lb of charcoal and lit it from one side. Before long I dialed in the heat around 220-230F and it got as high as 245F one time. The time I had in mind was about 7 hours and in that time I got to 195F and then closed the dampers.
--- End quote ---

What are you using to measure your temps?  1 hour per pound seems awfully quick for a 225F smoke.  Or maybe mine just take longer but I'm more in the 1.5 to 2 hour per pound range at 225F.

djsanta:
1.  If you're cooking low and slow you MUST have a good digital thermometer.  I recommend a dual probe unit so you can monitor both grill temp and meat temp.  The Maverick ET732 is a solid unit, and it's wireless so I can "watch" my BBQ while I sit inside drinking a homebrew.

2.  Don't wet your wood.  Just put the chips/blocks on your coals.  Wet wood lowers the heat of your smoker.  Dry wood provides great smoke.  You'll end up using less wood to get the flavors you want.  Just keep the lid closed or you'll loose the smoke.

3.  Just like homebrewing, keep notes so you can evaluate what you did and how you can improve.  There's nothing better than a well smoked hunk of animal flesh along with a delicious beer you brewed yourself!

MDixon:
I used a digital for the smoker temp and a digital wireless for the meat temp. I forget the brands, I know the one used for the smoker temp is Pyrex brand, but most likely a Polder. I'm pretty sure the wireless is a Maverick.

The shrink wrap weight of the butt was 7lb, but I had it in the deep freeze for awhile. I'll bet I lost at least a pound of water weight by the time she thawed out. Keep in mind the temp also climbed up to 240F or so at one point. I'm not sure how long. It took some time to bring it back down to where I wanted it. That is one drawback IMO you cannot quickly lower the heat so you have to be careful to not let it get too hot.

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