Quote:
Originally Posted by Two Fivenagame
I hear ya man.
I currently use a Broil King Keg 5000 and i've had a similar experience. Great grill for most applications except for what I really wanted - low and slow.
The 5000 is just poorly constructed - leaking air all around the ash tray and the lid seals. I have to use a Tip Top Temp and tape up my ash tray (seal the leaks) to get at least a little control of the temp. Sadly, the temp will climb steadily all the way up to +280F despite the dampeners set as low as possible without flame out.
And there isn't (afaik) a way to install an automatic temp controller without drilling holes into the thing and risking major damage.
I tell everyone looking for an all-in-one smoker to stay the hell away from BKK5000!!
Side bar.....
Why is it so hard to get white oak chunks for smoking? Anyone have a reliable source outside of old barrels? |
Quote:
Originally Posted by gasman
I would maybe try windsor plywood, and buy a larger piece and break it down.
My Keg is also the BKK5000, I wouldn't go as far to say stay away. I really like it. I did a 19 hour smoke last week and it did an okay job at keeping temp between 200-250 (I use a tip top temp with the top vent wide open and the bottom cracked to the first line). I love that I can fire it up to 800F and cook a pizza, or steak. But the temp control is a bit finicky, and I have had issues with putting out the charcoal when trying to do something like Jerky, I would say there is overlap with a Pellet smoker for sure, But I'm not looking to replace the BKK just compliment it.
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I have a Keg as well, and it’s so good! I don’t think mine is the 5000, but truthfully I have no idea. I have cooked a huge variety of things, and done overnight cooks with no issue. I have made jerky as well, and that turned out great. I originally wanted to go with the BGE, but this was substantially cheaper, so I figured I would give it a shot. I have been really happy with it, so I’m surprised to hear complaints.