Kamado Joe & Big Green Egg

#52
#52
kiddiedoc said:
I'm telling you, that Kamado Kooker I referenced earlier is a great venture into fantastic charcoal grilling without killing your bank account. I'm going on my 3rd year with it, still love it. Picked up for $190 @ Kroger, end of season special. I noticed they have it again this summer, I think it's around $280.
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So truly your best combination would be to have a Weber style natural gas/propane grill along with a Kamado style smoker?

Also, I'm seeing like 3 different Char-Griller Kamado style grills on Amazon. Do you have a model number or a link for the cheaper one that you got? They've got one for $605 for example.
 
#53
#53
Freak said:
I'm interested also. I really need to pick up a new grill soon. Costco has a similiar version which is red, I forget what it's called though.
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If you know what you're doing you can cook on anything. The main thing is getting to know your grill and how to control the temp. It doesn't matter if it's a Weber gas grill, a Big Green Egg, or a cheap charcoal grill for $20. If you can control the heat you can cook on it.

As several have mentioned they've had success with other Komodo grills. What the Big Green Egg does offer is a lifetime warranty and excellent customer service. Some may say they could buy 2 or 3 "Costco" versions for the same price of the BGE so the warranty isn't that big of a deal. I can't argue that too much. I used to sell very high end industrial equipment and heard this argument all the time.
 
#54
#54
coug said:
So truly your best combination would be to have a Weber style natural gas/propane grill along with a Kamado style smoker?

Also, I'm seeing like 3 different Char-Griller Kamado style grills on Amazon. Do you have a model number or a link for the cheaper one that you got? They've got one for $605 for example.
Click to expand...

If you're willing to spend $605 I'd say get a Big Green Egg. Depending on where you live they have BGE Fests and sell the demo's complete with warranty. Also, go check one out. See how heavy this sucker is. It's not cheaply made.
 
#55
#55
coug said:
So truly your best combination would be to have a Weber style natural gas/propane grill along with a Kamado style smoker?

Also, I'm seeing like 3 different Char-Griller Kamado style grills on Amazon. Do you have a model number or a link for the cheaper one that you got? They've got one for $605 for example.
Click to expand...

I have a Ducane NG grill for quick cooking, but the Kamado is my go-to for steaks, pork tenderloin, chops, chicken, rack of lamb, and all smoking. It's very versatile. I'll check on the model.
 
#57
#57
kiddiedoc said:
I'm telling you, that Kamado Kooker I referenced earlier is a great venture into fantastic charcoal grilling without killing your bank account. I'm going on my 3rd year with it, still love it. Picked up for $190 @ Kroger, end of season special. I noticed they have it again this summer, I think it's around $280.
Click to expand...

That sounds like the one I saw at Lowes, but I get some if these names confused. :lol: I'll check it out. I had no idea Kroger sold grills.
 
#59
#59
Boca Vol said:
If you know what you're doing you can cook on anything. The main thing is getting to know your grill and how to control the temp. It doesn't matter if it's a Weber gas grill, a Big Green Egg, or a cheap charcoal grill for $20. If you can control the heat you can cook on it.

As several have mentioned they've had success with other Komodo grills. What the Big Green Egg does offer is a lifetime warranty and excellent customer service. Some may say they could buy 2 or 3 "Costco" versions for the same price of the BGE so the warranty isn't that big of a deal. I can't argue that too much. I used to sell very high end industrial equipment and heard this argument all the time.
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All fair points.
 
#62
#62
Smoked some fish on some soaked wood planks on the egg recently and it tasted great. Put olive oil on the plank, season and go.
 
#63
#63
kiddiedoc said:
Mine has wooden sideboards and handles, but I think it's the same grill otherwise.

The Kroger Marketplace in Farragut sells all kinds of other crap...furniture, home decor,....even jewelry.
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I think the Kroger on Cedar Bluff carries the same things as well.

This guy has some mods..
[youtube]https://www.youtube.com/watch?v=bHJq8EGIwDs[/youtube]
 
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#64
#64
Quick question to anyone who might know....

Can you convert an LP grill to NG? Specifically a Weber Genesis E-310?

I'm reading things online(possibly incorrectly) about how 5 years ago Weber no longer allows you to convert their grills due to liability issues.
 
#65
#65
I know Weber doesn't sell the conversion kit, but I think you can buy the new hoses and nipples on line

I looked into 2 years ago when we moved into a new house that had the line run too the patio, but ended up not doing it
 
#66
#66
Kinda sorta related. I'm looking to do both the flowerpot smoker and the whiskey barrel smoker. Not sure which one I want to do first.
 
#67
#67
kiddiedoc said:
Mine has wooden sideboards and handles, but I think it's the same grill otherwise.

The Kroger Marketplace in Farragut sells all kinds of other crap...furniture, home decor,....even jewelry.
Click to expand...

Picked one up at Kroger in Farragut. It doesn't have wooden sideboards and handles though.

Any cooking tips? How hot do you cook steaks? The first night I fired it up it got too hot and I wasn't sure how to reduce the temp. I closed the vents nearly shut, but it didn't seem to help. The trick may be not to allow it to get that hot initially.
 
#68
#68
vol_in_ar said:
I know Weber doesn't sell the conversion kit, but I think you can buy the new hoses and nipples on line

I looked into 2 years ago when we moved into a new house that had the line run too the patio, but ended up not doing it
Click to expand...

I've read some forums and one mentioned the difference between the LP and NG Weber grills is the hose and the manifold? They mentioned the burners themselves are the same. Does that sound about right?

Freak said:
Picked one up at Kroger in Farragut. It doesn't have wooden sideboards and handles though.

Any cooking tips? How hot do you cook steaks? The first night I fired it up it got too hot and I wasn't sure how to reduce the temp. I closed the vents nearly shut, but it didn't seem to help. The trick may be not to allow it to get that hot initially.
Click to expand...

For what it's worth I think the first time you light up a new smoker you are initially seasoning it anyway. I could be wrong though.
 
#69
#69
coug said:
I've read some forums and one mentioned the difference between the LP and NG Weber grills is the hose and the manifold? They mentioned the burners themselves are the same. Does that sound about right?
Click to expand...

I think it's really the nipples into the manifold that need to be replaced...That's what turned me off to converting it...When I looked under my grill at the cramped space to work in to replace the nipples, I decided against it
 
#70
#70
Freak said:
Picked one up at Kroger in Farragut. It doesn't have wooden sideboards and handles though.

Any cooking tips? How hot do you cook steaks? The first night I fired it up it got too hot and I wasn't sure how to reduce the temp. I closed the vents nearly shut, but it didn't seem to help. The trick may be not to allow it to get that hot initially.
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Congrats!

The only way to cool it down (and you can't do it quickly) is let some of the heat out for a minute or so then shut the vents down.

As far as steaks go... If you like thicker cut steaks, I prefer the reverse sear. Set your temp at 250ish and let your steaks cook until about 15 degrees shy of the finish temp you're aiming for. Pull the steaks and sit them on the side. Crank the grill up to at least 600. Sear for 1-1.5 minutes on each side.

This way you've hit your target temp throughout the steak instead of just in the center.

Another way to practice is to do spatchcock chickens. You simply cut the backbone out and flaten the chicken. Season it up with what ever you like and you've grilled a whole chicken in no time.
 
#71
#71
Freak, go to the green egg forums for cooking advice (egghead, BGE site, etc). I prefer TRex method for steaks. I heat to 650+ and cook hot hot, 4 min/side for thick ribeyes or filets, then remove and tent with foil for 5+ minutes. Reverse sear is supposed to be good too, but more work and my method beats most any restaurant. FWIW, Ruth's Chris cooks very hot and fast. We like barely med rare. If you want more done, you may need to cook lower.

To get coals hot, grab a chimney starter. For smoking or lower temps, use a firestarter in the middle of spread out lump and wait about 7 minutes. Then, close the lid with both vents open all the way. When you reach your desired temp, close them most all of the way. To smoke at 225, you literally need about 1 mm open up top and 3-5 down low.
 
#72
#72
Oh, order the plate setter online for smoking. Much better than a thin fragile pizza stone. When you are ready to smoke, let me know. I think you still have my number if you want to call, or you can get it from bigdaddy :). There's definitely a learning curve and I can expedite your process.
 
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