Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
FWIW I have a steel kamado - the generatio nbehind the big steel keg. I think it's fantastic - but there is a steepish learning curve to get consistently easy results. Now I have it dialled in, it's awesome -- but I understand not everyone has the same passion for bbq
For ease of use, pellet grills are awesomeNormally I would be attracted to a more skill based product with a 'steepish learning curve'
This year I doubt I'll have a much free time to dial something like that in. Ease of use/simplicity is more important this time -
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
Does anyone own a Traeger, GMG or similar?
I'm aware of the strengths & weaknesses of the pellet grills. I'm just wondering how much smoke they expel while cooking? Is it smelly enough that neighbours might get pissed off? It seems like small puffs every few minutes?
I'd take a look at a masterbuilt gravity smoker too. Uses charcoal instead of pellets. Not sure about smoke levels, but the neighbours are just going to have to deal with it!
Thanks, I'll do some more research
I'm definitely buying something in two weeks.. just haven't committed to what yet. Leaning towards the GMG Ledge currently
and while you're at it, get yourself a nice new bra and panties.....
Ha ha!! I'm kidding obviously. Anecdotally I've heard of more people ditching their pellet smoker for a Kamodo/Weber than the other way round.
They aren't as versatile as the eggs and charcoal barbies.
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
FWIW I have a steel kamado - the generatio nbehind the big steel keg. I think it's fantastic - but there is a steepish learning curve to get consistently easy results. Now I have it dialled in, it's awesome -- but I understand not everyone has the same passion for bbq
For ease of use, pellet grills are awesomeNormally I would be attracted to a more skill based product with a 'steepish learning curve'
This year I doubt I'll have a much free time to dial something like that in. Ease of use/simplicity is more important this timethe nice things about the kamado is they do low and slow, roasting/baking/cooking and high temp steaks/pizzas.
Also, do check out the Akorn that Canefan was talking about. They are fantastic entry level - cost about 700 bucks, and you're going on day one. Two or three cooks and you'll be confident in it - and there's lots of advice/support on the interwebs (including here of course).
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
That's the reaction I was expecting when I asked the question
What do you have?
Weber Kettle (Which gets used a lot especially for rotisserie) and Weber Smokey mountain (Which rarely gets used and I'm now selling)
I'm going to splash out and get the Weber equivalent of the Kamodo type BBQ. Played with one recently and was really taken back how good it is.
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
Does anyone own a Traeger, GMG or similar?
I'm aware of the strengths & weaknesses of the pellet grills. I'm just wondering how much smoke they expel while cooking? Is it smelly enough that neighbours might get pissed off? It seems like small puffs every few minutes?
I'd take a look at a masterbuilt gravity smoker too. Uses charcoal instead of pellets. Not sure about smoke levels, but the neighbours are just going to have to deal with it!
Thanks, I'll do some more research
I'm definitely buying something in two weeks.. just haven't committed to what yet. Leaning towards the GMG Ledge currently
Just to get you started. The idea of using charcoal appeals to me. It can get up to 750F in 15 minutes apparently
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
That's the reaction I was expecting when I asked the question
What do you have?
Weber Kettle (Which gets used a lot especially for rotisserie) and Weber Smokey mountain (Which rarely gets used and I'm now selling)
I'm going to splash out and get the Weber equivalent of the Kamodo type BBQ. Played with one recently and was really taken back how good it is.
Why the Webber over the Kamado?
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
That's the reaction I was expecting when I asked the question
What do you have?
Weber Kettle (Which gets used a lot especially for rotisserie) and Weber Smokey mountain (Which rarely gets used and I'm now selling)
I'm going to splash out and get the Weber equivalent of the Kamodo type BBQ. Played with one recently and was really taken back how good it is.
Why the Webber over the Kamado?
It is huge. So bigger cooking surface I think. It us priced quite high. But in line with a big green egg or kamado Joe I think
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
That's the reaction I was expecting when I asked the question
What do you have?
Weber Kettle (Which gets used a lot especially for rotisserie) and Weber Smokey mountain (Which rarely gets used and I'm now selling)
I'm going to splash out and get the Weber equivalent of the Kamodo type BBQ. Played with one recently and was really taken back how good it is.
Why the Webber over the Kamado?
Because it doesn't have the Ceramic that can crack which I see it all too frequently. It is the same principle but not ceramic.
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My Kamado may not have been cheap. But i use it twice a weekend, and maybe once during the week.
The ease with which i can cook all day 95 degrees, or sear a steak at 300 is awesome.
And the food it produces...
This weekend a smoked Brisket and a rotisserie chicken...
And, almost as importantly, get yourself a Meater.
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@duluth said in Recipes, home grown goodness, BBQing and food stuff:
That's the reaction I was expecting when I asked the question
What do you have?
Weber Kettle (Which gets used a lot especially for rotisserie) and Weber Smokey mountain (Which rarely gets used and I'm now selling)
I'm going to splash out and get the Weber equivalent of the Kamodo type BBQ. Played with one recently and was really taken back how good it is.
Why the Webber over the Kamado?
Because it doesn't have the Ceramic that can crack which I see it all too frequently. It is the same principle but not ceramic.
I turn from ceramic for the same reason. Metal eggs have the best of both worlds, and generally cheaper than the Weber spirit
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I turn from ceramic for the same reason. Metal eggs have the best of both worlds, and generally cheaper than the Weber spirit
Which one do you have? Akorn? which model?
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i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I turn from ceramic for the same reason. Metal eggs have the best of both worlds, and generally cheaper than the Weber spirit
Which one do you have? Akorn? which model?
I have the akorn biggie. Best value for money and will do all but as good a job as a ceramic. Easy to clean up, light and manoeuvrable. I've had no issues with build quality or rust, but I store it under cover and use the supplied cover as well. About $700 at Bunnings or a few BBQ shops sell them. Not sure if they come with the cover or the smoking stone deflector shield but you need both
https://www.bunnings.co.nz/char-griller-akorn-charcoal-bbq_p3180332
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i know a lot of people who have had ceramic for ages and never seen one crack.
absolutely amazing at holding temperatures
They are less efficient than steel, which has pros and cons. Steel means less fuel usage, faster to heat up, but more skittish. One of the big ones for me is they are cool to the touch, so no real burn risk with kids. Also lighter and more portable.
Ceramic is more traditional though, so each to their own
my ceramic doesn't get hot either?
