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Old 11-18-2016, 05:00 PM   #1
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Default Smoking meat

I'm an avid griller/smoker/outdoor cook. I use a weber performer charcoal for grilling and used to use an older Brinkman smoker...until my wife surprised me on my birthday.

A big green egg xl. I've never used one, so I'm breaking it in today with some ribs. This is a very heavy piece of kit. It was all I could do to get the box off of the truck.

I still need to assemble the shelves, but I was ready to cook something. I think eventually it will end up where that old school barbecue is when I get around to updating the outside pavillion.

Anyone use these komodo style cookers? It's new to me, but seems to hold consistent Temps for hours without messing with it.
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Old 11-18-2016, 07:06 PM   #2
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They are supposed to be pretty good
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Old 11-18-2016, 07:14 PM   #3
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In about 37 minutes or so, we'll see. St Louis style ribs with the 3-2-1 method (I generally do this). It's been holding at 230 for hours!
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Old 11-18-2016, 07:33 PM   #4
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They're supposed to be the best damned grilling bbq's around. If you like using charcoal. I'm more of a use propane, git 'er done fast kinda fella. I'd go nuts waiting for charcoal to get to its perfect temperature. I gotta eat.

That being said, people up here swear by them and they aren't cheap.

All the high brow bbqers I know covet them.

Enjoy.
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Old 11-18-2016, 09:01 PM   #5
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Originally Posted by Wildbill7145 View Post
They're supposed to be the best damned grilling bbq's around. If you like using charcoal. I'm more of a use propane, git 'er done fast kinda fella. I'd go nuts waiting for charcoal to get to its perfect temperature. I gotta eat.

That being said, people up here swear by them and they aren't cheap.

All the high brow bbqers I know covet them.

Enjoy.
I'm pretty much the same way. Usually don't have the time for charcoal and gas is just plain easier. I also will grill in the middle of winter and there's just no way I'm messing around getting those briquettes lit in the snow.

That being said I've been thinking about adding a charcoal grill and using it on weekends when I have the time. I'm curious to hear how the green egg cooks.
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Old 11-18-2016, 09:10 PM   #6
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Here's what I found so far: I cooked the ribs for 6 hrs at around 230. When I initially got the 230, I adjusted the vents and didn't have to touch those again. It maintained temperature for the full 6 hrs.

Ribs turned out great. I've had more problems keeping an electric smoker at consistent temps.

I'll have to do some more work, but I like it so far. A full brisket will be the test.
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Old 11-18-2016, 10:21 PM   #7
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Nice looking rig. Good to know it works for what you pay for it.

I'm a Weber fan. So the Smokey Mountain for the smoking. Been thinking about upgrading this coming spring to the Summit grill, but we'll see. Maybe your review might change my mind to go with an egg. lol

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Old 11-18-2016, 10:27 PM   #8
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All that carcinogen *cough*
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Old 11-18-2016, 10:47 PM   #9
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All that carcinogen *cough*
It's only been found to cause cancer in the state if California.
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Old 11-18-2016, 10:52 PM   #10
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I'm pretty much the same way. Usually don't have the time for charcoal and gas is just plain easier. I also will grill in the middle of winter and there's just no way I'm messing around getting those briquettes lit in the snow.

That being said I've been thinking about adding a charcoal grill and using it on weekends when I have the time. I'm curious to hear how the green egg cooks.
Last night might have been my last bbq for the season which is sad. Tomorrow, apparently the lake effect winds are picking up and that's gonna keep up until spring. Can't keep the bbq going. Burners blow out. Nothing to be done.

Gonna see a 20C temp drop in one day and that's gonna hurt. Slow cooker time has arrived. Today's the last day of a weirdo one day heat wave at 20C.

Hello winter.
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Old 11-19-2016, 05:14 AM   #11
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It's only been found to cause cancer in the state if California.

Everything known to man causes cancer in California, why is that?
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Old 11-19-2016, 09:39 AM   #12
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All that carcinogen *cough*
wuss
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Old 11-19-2016, 09:40 AM   #13
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I was initially going to say try a personnel lubricant. Glad I read it first.
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Old 11-20-2016, 09:05 PM   #14
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Nice looking rig. Good to know it works for what you pay for it.

I'm a Weber fan. So the Smokey Mountain for the smoking. Been thinking about upgrading this coming spring to the Summit grill, but we'll see. Maybe your review might change my mind to go with an egg. lol

I'm a Weber fan as well. I hinted that I wanted a Smokey Mt, but my wife asked around and I ended up with this.

I'm really happy thus far. These things sell a la carte, so you have to buy all the other parts, too. I imagine it may last forever, though. The metal may go at some point, but the actual cooker should last forever, I'd think.
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Old 11-25-2016, 10:51 PM   #15
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I ordered some more parts that arrived today. An XL WOO, 17.5" stone, and drip pan. I was hoping that they would have arrived yesterday, so I could cook one of the thanksgiving turkeys on it, but no go.

I think (hope) that I have all the pieces now to do my big brisket for the next football tailgate. This a la carte business is a little annoying. Either you need the platesetter from big green egg, or this other setup that I got. It's a pretty crucial part for indirect cooking. Price works out roughly equivalent. I was at $120 give or take for this XL Woo and stone.
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