OT: Smokers...the BBQ kind
- Thread starter HotMop
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Best grill I've ever had. I have a medium but wish I had gotten the large. I also have a big steel keg which is a stainless steel copy of the egg. I use the keg for tailgating because it is lighter, won't break and comes with a receiver hitch attachment fo transport. It is the size of a large egg and comes with all the accessories where you have to buy extra with the egg but the egg is still the best cooker.
Weber Smokey Mountain Cooker 18.5" version
These things rock. Also, use the website Virtual Weber Bullet for recipes, how-to's, and others.
These things rock. Also, use the website Virtual Weber Bullet for recipes, how-to's, and others.
Plus it gives easy access to the charcoal.
I use mine as a smoker, about every three or four weeks.
http://www.homedepot.com/Weber/Weber/h_d1/N-5yc1vZ1lsZ1ls/R-100064171/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053
I use mine as a smoker, about every three or four weeks.
http://www.homedepot.com/Weber/Weber/h_d1/N-5yc1vZ1lsZ1ls/R-100064171/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053
It is also the best grill I have ever owned. Mine is 8 years old and still cooks like it was brand new. I cook on it 3-5 times a week. When I was buying gas grills, they would rust out or require repairs every 1-2 years and they were expensive.
The BGE will last you forever and you get a great grill and smoker. We cook pizza, breads, quesadillas, veggies, and any type of meat you can think of on ours. Get a large and don't settle for the knock off made locally.
The BGE will last you forever and you get a great grill and smoker. We cook pizza, breads, quesadillas, veggies, and any type of meat you can think of on ours. Get a large and don't settle for the knock off made locally.
smoker (hell even for the serious smoker) .... can't go wrong with a Brinkman electric smoker. Just put wood chips between the coil and you can't go wrong as long as you keep the water in the pan. Makes a great grill also.
http://www.amazon.com/s/?...7&ref=pd_sl_8acxat9hsf_b
http://www.amazon.com/s/?...7&ref=pd_sl_8acxat9hsf_b
I have an extra large BGE & would not trade it for anything. If you are considering a large size or smaller egg, the Viking C4 is worth taking a look at. They are more expensive than the eggs but they have thicker ceramic & are wrapped in stainless steel. They look great & perform just as good or better than the egg. I would go with the C4 but they are only available in one size (equivalent to large BGE). If you cook for more than a small group, the Extra Large Egg is the way to go.
edit to add link: http://www.vikingrange.co...roduct.jsp?id=prod170058
edit to add link: http://www.vikingrange.co...roduct.jsp?id=prod170058
Big Green Eggs (or similar ceramic cookers) keep a low temp for hours. But hard to add wood chunks and you'll need a cart. I have an extra large. Great for smoking and grilling (gets really hot for searing steaks). A multifaceted cooker with a cult following (for good reason) but pricey. I did see an Egg knockoff at Academy Sports (for about $500.
A 22" Weber Kettle (Gold to catch ashes) with a device called a Smokenator (check Amazon) is hard to beat as well and much cheaper, easier to add coals and wood chunks<span style="text-decoration: underline;"></span>, easier to move, and I can keep a temp on it between 225-250 for several hours. Also great for steaks (mine has gotten up 600 degrees (you really don't need it that high--cook steaks at about 500 with a chunk of mesquite on the coals). The Weber and and the Smokenator is about 1/4 of the price of an egg with a cart and the plate setter insert.
Many like the Weber Smokey Mountain as well but I've never used one.
Years ago I used to use a Brinkmann electric water smoker which kept a temp of about 200 degrees. Hard to add wood chunks for longer smokes. But, it works and I think it's less than $100.
I've tried a multi-shelved Viking smoker as part of an outdoor kitchen a couple of times and it worked fine and you set the temp. But it's a Viking which is really a brand to impress your friends and guests. It didn't cook any better than ones $3,000 cheaper.
http://bbq.about.com/od/smokers/tp/aatp092904a.htm
A 22" Weber Kettle (Gold to catch ashes) with a device called a Smokenator (check Amazon) is hard to beat as well and much cheaper, easier to add coals and wood chunks<span style="text-decoration: underline;"></span>, easier to move, and I can keep a temp on it between 225-250 for several hours. Also great for steaks (mine has gotten up 600 degrees (you really don't need it that high--cook steaks at about 500 with a chunk of mesquite on the coals). The Weber and and the Smokenator is about 1/4 of the price of an egg with a cart and the plate setter insert.
Many like the Weber Smokey Mountain as well but I've never used one.
Years ago I used to use a Brinkmann electric water smoker which kept a temp of about 200 degrees. Hard to add wood chunks for longer smokes. But, it works and I think it's less than $100.
I've tried a multi-shelved Viking smoker as part of an outdoor kitchen a couple of times and it worked fine and you set the temp. But it's a Viking which is really a brand to impress your friends and guests. It didn't cook any better than ones $3,000 cheaper.
http://bbq.about.com/od/smokers/tp/aatp092904a.htm
hate it. Far from that I love it. Digital thermostat and timer w/ temps to 275, 3 racks, a water pan and the best part is you don't have to open the door to add wood. There's a tube you put it in and give it a twist and chips drop down to heating element. Adjustable smoke control outlet on top. Its hard to beat set it and forget about it.
For a very versatile grill/smoker check out the Primo ceramic grill. http://www.primogrill.com/
For just a smoker I second the Weber Smokey Mountain. Check out http://www.lowslowbbq.com/. His recipes used to be free but now he has a book. The best ribs I've ever eaten came off the WSM using his rib recipe. These smokers are used quite a bit on the bbq competition circuit.
For just a smoker I second the Weber Smokey Mountain. Check out http://www.lowslowbbq.com/. His recipes used to be free but now he has a book. The best ribs I've ever eaten came off the WSM using his rib recipe. These smokers are used quite a bit on the bbq competition circuit.
After cooking on my BGE for about 8 years, we bought the Bayou Classic for our lake house. After cooking on it a couple of dozen times, we sold it and bought a BGE.
The quality is not the same and they cook, especially smoke, a lot different. Temps are much more difficult to control and maintain. The seal is also not great which means you burn more charcoal. I have since cooked on two other ones and they had the same problems.
If you have one and like it, that is great. The difference, especially when smoking is night and day. They also don't reach near as hot as the BGE.
Just my 2 cents since I have owned both.
The quality is not the same and they cook, especially smoke, a lot different. Temps are much more difficult to control and maintain. The seal is also not great which means you burn more charcoal. I have since cooked on two other ones and they had the same problems.
If you have one and like it, that is great. The difference, especially when smoking is night and day. They also don't reach near as hot as the BGE.
Just my 2 cents since I have owned both.
What is the hottest temp you have gotten your BGE to? I have the Bayou Classic and can peg the needle out on the thermometer at any time, cooked a tr-tip on it tonight ata 700 deg sear.
The highest I have been able to get all 3 of the bayou classics was around 575. The new ones may have addressed the problem. The first model they put out had significant drafting issues and I believe they may have offered refunds on those. The one we bought was supposed to have the drafting issues fixed but we could never get it about 575. It didn't matter if we cleaned it out completely or just dumped in charcoal and had both draft wide open, it just would not go any higher.
We also had the firebox on then BC shatter into about 20 pieces the first time we cooked on it. Please don't get me wrong, bayou classic is a great local company and they are a pleasure to deal with. I just don't think their egg knockoff is in the same ballpark as the BGE, Primo, or the kamodo joe. I have cooked on all of these. If I was to buy a new one, I would look closely at the Primo, excellent cooker and the only one 100% manufactured and assembled in the USA.
We also had the firebox on then BC shatter into about 20 pieces the first time we cooked on it. Please don't get me wrong, bayou classic is a great local company and they are a pleasure to deal with. I just don't think their egg knockoff is in the same ballpark as the BGE, Primo, or the kamodo joe. I have cooked on all of these. If I was to buy a new one, I would look closely at the Primo, excellent cooker and the only one 100% manufactured and assembled in the USA.
I had a Brinkman offset that I used for years. It finally died. I also have a Weber that I use for tailgating, it's smaller and light weight. Just got a BGE in the last two months and love it. I can cook the same things on any of the three and they will turn out good. With the BGE it couldn't be easier. It takes less charcoal and you can cook for 15 hours on one load. The real thing that make such a difference is the temp control you get with the BGE. Once you get that down you never look back. It's is a awesome smoker and works just as good as a grill. You can get super high temps as a grill. I don't care what Bo would buy. The BGE's are nice. You can go to their website and build you own table for about $100 bucks. I did it in about 4 hrs. It is a ***** to move around though. I almost lost my right arm putting it in the hole on the table. I've also had electric smokers and dome smokers but they just don't compare.
made in USA, can do a great smoke, and can grill 15 burgers at a time for the kids birthday. Biggest diff. with the egg is heat control, as others have said - just not the same mass, so you will use more charcoal and will have to be a lot more careful with heat fluctuations (the biggest screw up most people make when smoking). I rigged a blanket over mine for smoking and it helped with all of those problems. Love me a weber.