Cooked and photographed in your home kitchen ...

Yes, Used both a BGE and a Kamado. Heavy and well insulated. They are efficient charcoal burners that can cook low & slow for BBQ or hot for steaks. Not easily transported but can roll on hard surfaces fine. There are several web forums where you can check them out and see the conversations. I have a Klose wood burner and gas grill but if I had to have just one machine, it may be a BGE or Kamado.

Quint on Trask wrote in post #18020721
Yes, Used both a BGE and a Kamado. Heavy and well insulated. They are efficient charcoal burners that can cook low & slow for BBQ or hot for steaks. Not easily transported but can roll on hard surfaces fine. There are several web forums where you can check them out and see the conversations. I have a Klose wood burner and gas grill but if I had to have just one machine, it may be a BGE or Kamado.

thanks... we'll probably pick one up over the weekend... our weber died an unnatural death.

My gasser is a Weber too...like it. Also suggest a Weber brand charcoal chimney for your new charcoal machine. Better built than the cheap ones.

Photographed in my home kitchen but cooked on the patio...

My finished brisket on my new offset smoker and the 2nd one I've ever done. I probably could have let it go a little longer but it tastes great. Salt & pepper was all I used for a rub and I injected the brisket with beef broth prior to smoking.

I had a little trouble maintaining a constant temperature in the cooking chamber but hopefully, I'll get better with practice. Tomorrow, I am expecting delivery of a baffle plate that should help spread the heat more evenly and I plan on applying some hi-temp gasket tape around the doors to help keep heat and smoke in too.

IMAGE LINK: https://flic.kr/p/Hzr6​sn

IMAGE LINK: https://flic.kr/p/Hwu9​4Y

That brisket looks perfect, Gene!

Very nice. Here's one off my stick burner:

navydoc wrote in post #18020861

IMAGE LINK: https://flic.kr/p/Hwu9​4Y Smoke ring by Gene, on Flickr

Cooked just right, & a nice shot, too!

Cooked in my kitchen, photographed in my garage...

IMAGE LINK: https://flic.kr/p/Hakj​W7

IMAGE LINK: https://flic.kr/p/GFfk​9S

navydoc wrote in post #18020861
Photographed in my home kitchen but cooked on the patio...

My finished brisket on my new offset smoker and the 2nd one I've ever done. I probably could have let it go a little longer but it tastes great. Salt & pepper was all I used for a rub and I injected the brisket with beef broth prior to smoking.

I had a little trouble maintaining a constant temperature in the cooking chamber but hopefully, I'll get better with practice. Tomorrow, I am expecting delivery of a baffle plate that should help spread the heat more evenly and I plan on applying some hi-temp gasket tape around the doors to help keep heat and smoke in too.

IMAGE LINK: https://flic.kr/p/Hzr6​sn Done by Gene, on Flickr

IMAGE LINK: https://flic.kr/p/Hwu9​4Y Smoke ring by Gene, on Flickr

Looking good Gene - smoke ring showing this time, good progress. Happy Memorial Day weekend.

Phoenixkh wrote in post #18020674
My wife seem intent on buying a Big Green Egg... do any of you have one or know much about them?

Pull the trigger, get it before she changes her mind

I've had my BGE for 10 years. Have made bread, pizza, BBQ of all types (brisket,butts,ribs, chicken). You don't need a charcoal chimney and only use lump charcoal, I use weber cubes or something similar to start it.(I get them from Home Depot). For BBQ you also need a plate setter so you get indirect heat. I bought a pizza pan from a local restaurant supply that I put on the plate setter to catch grease. Remember when your done to close it up tight so any remaining charcoal will go out so it can be relit. Your grilling and BBQ skills will go up exponentially. Congrats on your new purchase! Have a safe Holiday! Chris

connor8100 wrote in post #18021600
I've had my BGE for 10 years. Have made bread, pizza, BBQ of all types (brisket,butts,ribs, chicken). You don't need a charcoal chimney and only use lump charcoal, I use weber cubes or something similar to start it.(I get them from Home Depot). For BBQ you also need a plate setter so you get indirect heat. I bought a pizza pan from a local restaurant supply that I put on the plate setter to catch grease. Remember when your done to close it up tight so any remaining charcoal will go out so it can be relit. Your grilling and BBQ skills will go up exponentially. Congrats on your new purchase! Have a safe Holiday! Chris

Thanks, Chris. Even with my Weber, I closed things up after I was done cooking to reuse any remaining charcoal... it saves a few cents. Your idea about the pizza pan to catch the drippings makes a lot of sense.

Thank you again.

I had this two weeks ago Looks amazing. Nice shot!

fourfa wrote in post #18021933
I had this two weeks ago Looks amazing. Nice shot!

Thanks!

The Lamb Chops or the Gumbo and Muffaletta?

The other zombies can have the braaiiinnnsss. Come the Z Apocalypse I will be shuffling around mumbling Riiiiibbbbbbsssss (which is pretty much what I do already).

IMAGE LINK: https://flic.kr/p/HvEq​Qq