Recipes, home grown goodness, BBQing and food stuff
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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?
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
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).
I'd read a few reviews that I think were overstating how fiddly they were. What you said, 2 or 3 cooks to get used to it seems to be the consensus
I'm primarily interested in smoking but I keep seeing variations of this comment that @hooroo made:
Anecdotally I've heard of more people ditching their pellet smoker for a Kamodo/Weber than the other way round.So fuck it, I'll go for a Kamado
Now my upper max would be somewhere around $2000. So that for a Kamado Joe I could get a Classic I. However stock is really hard to find.. probably not improving anytime soon
Big Green Egg? In that price range I can only get a BGE medium. Cooking size is only marginally bigger than a Kamado Joe Jr.. so that seem like terrible value
I did look at the Akorn. I'm sure it does a good job but I saw it at a store yesterday and wasn't happy with the build quality
Does anyone have suggestions for options for something better than the Akorn but lesser than the KJ/BGE?
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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:
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).
I'd read a few reviews that I think were overstating how fiddly they were. What you said, 2 or 3 cooks to get used to it seems to be the consensus
I'm primarily interested in smoking but I keep seeing variations of this comment that @hooroo made:
Anecdotally I've heard of more people ditching their pellet smoker for a Kamodo/Weber than the other way round.So fuck it, I'll go for a Kamado
Now my upper max would be somewhere around $2000. So that for a Kamado Joe I could get a Classic I. However stock is really hard to find.. probably not improving anytime soon
Big Green Egg? In that price range I can only get a BGE medium. Cooking size is only marginally bigger than a Kamado Joe Jr.. so that seem like terrible value
I did look at the Akorn. I'm sure it does a good job but I saw it at a store yesterday and wasn't happy with the build quality
Does anyone have suggestions for options for something better than the Akorn but lesser than the KJ/BGE?
If you buy the Summit, the warranty is very very good and it will make me very envious of you
Buy right and you only buy once!
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@duluth i've got a classic. the medium size, and it's way big enough. Don't get sucked in to getting the big one, that thing is catering size.
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@duluth I'd make sure what size you really need. When I purchased my Kamado I thought BIG as a result I rarely use it as I don't cook that volume of meat at once very often. Plus chew through a lot of fuel.
However I concur. Once you get the hang of controlling the vents they are not hard at all. They all seem different though. My partner has a BGE and it has different hot spots to mine. So fire up whatever piece of kit you end up buying a few times and use your thermo to understand where the temperature variations are within.
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That classic would be perfect.. I just can't find it in stock
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@duluth said in Recipes, home grown goodness, BBQing and food stuff:
That classic would be perfect.. I just can't find it in stock
i got mine in late 2020 and i had to wait a fair while. just no stock coming out of the States
