I need me a new BBQ

[Radio]

Originally Posted by Slava

Isn't the Kamado Joe ceramic though? I was really wanting a Big Green Egg and then got the Broil King Keg because its steel (mine is actually the Big Steel Keg I think). Anyway, ceramic concerned me because it can crack and then I would be screwed. The steel is super efficient and apparently more efficient than the ceramic.

Big Green Egg will replace the Egg if it cracks under normal use. From what I have read people crack them seeing how hot they can get them, upwards of 1200°. I had mine up to about 900° by accident. I started it went inside to do some prep, came out about 20 minutes later, the dome said about 200°. I thought that was a little low, opened the lid to see what was going on and it pretty much singed all the hair off my hand, which I thought was a little strange for 200°. I closed the lid and you could hear the air rushing in. I guess I had wrapped the thermometer right around and back to 200°.

But I digress, it's ceramic but it's solid, it's got to be about an inch thick and weighs about 200 pounds.

[Slava]

Yeah they're wicked. I would recommend the Broil King Keg as an alternative that is the same thing basically, but its double walled steel. Either way though, these dome cookers or whatever are excellent. Prior to this I had a pure charcoal grill (Chargriller) and it was awesome, but not as efficient as the keg. Like you say you can cook anything from a high heat grilling of steak or burgers right through to longer term smoking of things like brisket or pork shoulder.

[CarlLester]

Originally Posted by Radio

Big Green Egg will replace the Egg if it cracks under normal use. From what I have read people crack them seeing how hot they can get them, upwards of 1200°. I had mine up to about 900° by accident. I started it went inside to do some prep, came out about 20 minutes later, the dome said about 200°. I thought that was a little low, opened the lid to see what was going on and it pretty much singed all the hair off my hand, which I thought was a little strange for 200°. I closed the lid and you could hear the air rushing in. I guess I had wrapped the thermometer right around and back to 200°.

But I digress, it's ceramic but it's solid, it's got to be about an inch thick and weighs about 200 pounds.

Yeh, mine got up to about 1000 degrees by accident as well. Was having a kids pizza party, intent was to cook them at 800, but after the first half dozen pizzas it crept up there.

The longest cook (technically 3 cooks) I have done on it is 48 hours.....3 pork butts back to back to back.

We enjoy our Egg.

[T@T]

^^^ Po' Man stole that idea from the newfie's

I saw smoker's/barbecue's made from a garbage cans,20 gallon drums..etc in the 70's in Newfoundland and Nova Scotia.

[Fuzz]

Ya, but for $100 you get one that hasn't been storing rotten fish heads.

[HotHotHeat]

Originally Posted by Tacopuck

I bought a Napoleon Prestige 500 last summer and there is not a single thing that i dont like about it.

Napoleon in general makes great BBQ's plus they also have a lifetime warranty which is nice. One thing to note is that their models come in 2 manufacturing flavors, Canadian Made (heavier gauge steel + more expensive) or Chinese made (lighter gauge steel + less expensive).

The China made ones typically price a few $100 below the Canadian made ones and sell at the larger discount chains (ie Costco). I went with the Canadian made, but have no experience with the Chinese made ones.

Thanks for the suggestion. Offcially in the club. Have to wait s week for delivery though.

This is the model I went with. http://www.napoleongrills.com/grills...-charcoal-grey

Loved the idea of an 1800 degree sear burner on the side.

[Tacopuck]

Originally Posted by HotHotHeat

Thanks for the suggestion. Offcially in the club. Have to wait s week for delivery though.

This is the model I went with. http://www.napoleongrills.com/grills...-charcoal-grey

Loved the idea of an 1800 degree sear burner on the side.

Nice you wont be disappointed. That's the style I went with as well. The side infrared burner is fantastic for searing steaks. The rear IR burner makes for a perfect rotisserie. I use both frequently

[icecube]

I bought a weber genesis 300 something and it's night and day compared to the crap I was used to. Close the lid, come back flip once, close the lid, come back and everything is done evenly and perfect. Love this damn grill.

[CorsiHockeyLeague]

Yup. Chicken skewers in chermoula sauce cooked on my Genesis 310 about 15 mins ago:

[Harju]

Does anybody have any experience with Jackson Grills?

[Barnes]

After living with a cheap Thermos BBQ for more than 10 years I decided to give myself an early Father's Day present. I love cooking and was always embarrassed by my grill. It was tucked away around a corner out of sight in my backyard and friends were always confused to see me duck around the corner with a plate of meat. I am a huge Weber fan (have a Weber Smokey Moutain Cooker) and loved them every time I have used one but after some research, I went with a Broil King. In my opinion it is as good as a Weber at a lower price point. Spent $649 on a 4 burner and to get something with equivalent features in a Weber I was looking at $1000+.

Highly recommend Broil King after using it the last 4 nights. Apparently the manufacturing company that makes these used to make Webers under license for the Canadian market. Great BBQ from a Canadian company.

[afc wimbledon]

On a related note the 24 buck bbq cover at Costco is an awesome deal.

[Fuzz]

^
Can confirm. Had mine for a couple years now.

[bc-chris]

now on sale at superstore.....

[FLAMESRULE]

Originally Posted by Slava

Isn't the Kamado Joe ceramic though? I was really wanting a Big Green Egg and then got the Broil King Keg because its steel (mine is actually the Big Steel Keg I think). Anyway, ceramic concerned me because it can crack and then I would be screwed. The steel is super efficient and apparently more efficient than the ceramic.

I've got the BK Keg as well. Do you find it seals well?? I have a bit of trouble controlling and holding the temp below 250F. Should really get a controller and fan for it.

Still smokes meat very well, and we've done Mac+Cheese, pizza, etc. on it. Great smoker IMO.

[OldDutch]

Just reading the comments up top, if you have an egg make sure you burp it! If you drop the temp the fire will starve and you'll get a blow up if you fling the lid open. Open it an inch count to 3 then fully open. Your eyebrows will thank you.

With that PSA out of the way, what is eveyones current suggestion for charcoal? I tried Dragon's breath it burned too quick, I bought a big bag off Amazon (Quebracho) but it gives off a bad smell, I tried some others but keep going back to Green Egg brand. Find it is the best overall but is expensive. Any tips out there on cheaper but good charcoal?

[Stud_McCool]

Originally Posted by afc wimbledon

On a related note the 24 buck bbq cover at Costco is an awesome deal.

Do you know what size it is? Will it fit a 6ft wide BBQ?

[Fuzz]

Just measured mine. My BBQ is 5ft and it is droopy as hell. Looks like it is designed for a 6ft.

[GoinAllTheWay]

Originally Posted by CorsiHockeyLeague

Yup. Chicken skewers in chermoula sauce cooked on my Genesis 310 about 15 mins ago:

Posts like this make me feel like a BBQ chump. I really need to step up my game. Hopefully picking up a new BBQ this weekend and hope to bust out something more than the typical chicken or porkchops.

[Fighting Banana Slug]

Originally Posted by OldDutch

Just reading the comments up top, if you have an egg make sure you burp it! If you drop the temp the fire will starve and you'll get a blow up if you fling the lid open. Open it an inch count to 3 then fully open. Your eyebrows will thank you.

With that PSA out of the way, what is eveyones current suggestion for charcoal? I tried Dragon's breath it burned too quick, I bought a big bag off Amazon (Quebracho) but it gives off a bad smell, I tried some others but keep going back to Green Egg brand. Find it is the best overall but is expensive. Any tips out there on cheaper but good charcoal?

I go with the Maple Leaf out of Quebec, I believe. Cheaper than most (the Egg brand is way more) and I like the way I can control the heat better than the Dragon's breath.