OT: smoker

[Cantdog]

Originally Posted by fmradio516

Okay sorry, i should have said "mid-cook". I understand that after the meat hits a certain temp, it wont absorb any more smoke, so yeah, youre just cooking at that point. So when you need to add fuel to the BGE. Hows that go?

I haven’t had a smoke(pork butt, ribs, chicken) when I’ve had to add wood. You can get 16, 18 hrs on a full load of wood in there. At the end of the smoke I can typically open up the flue, get the grill hot and grill burgers or whatnot.

[fmradio516]

Originally Posted by Cantdog

I haven’t had a smoke(pork butt, ribs, chicken) when I’ve had to add wood. You can get 16, 18 hrs on a full load of wood in there. At the end of the smoke I can typically open up the flue, get the grill hot and grill burgers or whatnot.

thats insanely awesome. I knew those things were good at managing the heat, but it would be sweet to be able to cook a brisket with one load of charcoal/wood

[CNY rider]

Originally Posted by fmradio516

Okay sorry, i should have said "mid-cook". I understand that after the meat hits a certain temp, it wont absorb any more smoke, so yeah, youre just cooking at that point. So when you need to add fuel to the BGE. Hows that go?

Yeah, ideally you plan it so you don't have to add fuel. You can cook really big cuts with a full load of fuel to start and a tight sealed lid with the vents set properly.
Adding fuel mid cook is problematic. Not like dropping more coals in an open grill.

[Tony T]

3 Letters. B G E
Now the hard part is, what size?

[Tony T]

Originally Posted by DaveS

I've left my BDE outside uncovered for a decade. The only issue I've ever had is some mold inside after a couple of months of not using while living in NC - which was taken care of by lighting some coals followed by a quick rinse.

Oh, I suppose I have had to replace the wooden handle. Still wouldn't consider a cover a necessity though...

Same here, no need to cover a BGE, just be sure to replace the daisy wheel with the Rain Cap after a cook.

Also, to reduce the mold growth, the day after a cook, if you don’t plan on cooking for a few days or more, place a golf tee, or twig between the lid and base and crack the vent a bit and the resulting air flow will keep away the mold.

[booglebug]

Originally Posted by Tony T

3 Letters. B G E
Now the hard part is, what size?

I have the large, medium and small. The large and small gets used the most, large is most versatile , more space plus will hold enough lump charcoal for the long burns. Small is very handy for quick starts and small meals like spatchcock chicken or a few burgers, etc. Medium gets used for holiday cooking when multiple things are cooking at once.

[Tony T]

Another plus for the BGE is the lifetime warranty on the ceramic parts (excluding accidents). I’ve replaced 3 fire boxes and one fire ring in 20 years. Just emailed a picture and receipt to a local dealer and got a replacement with their next shipment.

[bking]

Originally Posted by hokoman

Wow!!!!! Assume you cater with that trailer?

Nope. Family, friends only. I already have a day job.

[sokyroadie]

On the water shot - in lockdown mode.

[AngryScientist]

This thread delivers !

Update - mine arrived several days ago and i've been toying around with it.

Father's Day is going to see some all-day smoking action!

[Vertical]

I highly recommend the steel alternative, the Big Steel Keg, or rebranded as Broil King Keg.

Absolutely amazing rig. I'm locally famous due to this thing. I've had it for 10 years after buying it on closeout for $299.

Seriously, check it out.

https://broilkingbbq.com/grills/keg/

[Frankwurst]

What are the coldest outside temperatures you can cook in with a ceramic egg. I intrigued by these but living in the land of the great chill factor I'm afraid my time for using one might be somewhat limited. Any suggestions or ideas would be appreciated.

[Frankwurst]

Hey Angry what brand and model did you go with?

[Tony T]

Originally Posted by Frankwurst

What are the coldest outside temperatures you can cook in with a ceramic egg. I intrigued by these but living in the land of the great chill factor I'm afraid my time for using one might be somewhat limited. Any suggestions or ideas would be appreciated.

AFAIK, you can cook on a ceramic in any outside temp.
See: https://eggheadforum.com/discussion/...-big-green-egg

.

[AngryScientist]

Frank - they make a point of saying that ceramic cookers are great for cold outdoor temps because they retain heat so well. once you get them up to temp they hold heat for a long time. it's easy to see why, i think mine weighs like 500 pounds or something crazy. lots of mass.

we went with a lousiana grill 24" kamado