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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes 
Thread started 29 Jan 2015 (Thursday) 07:53
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Cooked and photographed in your home kitchen ...

 
Quint ­ on ­ Trask
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May 27, 2016 09:44 as a reply to  @ post 18020674 |  #301

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.




  
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Phoenixkh
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May 27, 2016 09:53 |  #302

Quint on Trask wrote in post #18020721 (external link)
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.


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Quint ­ on ­ Trask
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May 27, 2016 10:40 as a reply to  @ Phoenixkh's post |  #303

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.




  
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navydoc
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May 27, 2016 12:36 |  #304

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.

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May 27, 2016 13:00 as a reply to  @ navydoc's post |  #305

That brisket looks perfect, Gene!


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Quint ­ on ­ Trask
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May 27, 2016 13:37 as a reply to  @ navydoc's post |  #306

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


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May 27, 2016 13:37 |  #307

navydoc wrote in post #18020861 (external link)
QUOTED IMAGE
IMAGE LINK: https://flic.kr/p/Hwu9​4Y  (external link) Smoke ring (external link) by Gene (external link), on Flickr

Cooked just right, & a nice shot, too!


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May 27, 2016 19:18 |  #308

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

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May 27, 2016 23:58 |  #309

navydoc wrote in post #18020861 (external link)
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.

QUOTED IMAGE
IMAGE LINK: https://flic.kr/p/Hzr6​sn  (external link) Done (external link) by Gene (external link), on Flickr

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

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


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Lupo-Lobo
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May 28, 2016 00:11 |  #310

Phoenixkh wrote in post #18020674 (external link)
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 :)


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connor8100
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May 28, 2016 04:57 |  #311

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




  
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Phoenixkh
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May 28, 2016 09:39 |  #312

connor8100 wrote in post #18021600 (external link)
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.


Kim (the male variety) Canon 1DX2 | 1D IV | 16-35 f/4 IS | 24-105 f/4 IS | 100L IS macro | 70-200mm f/2.8L IS II | 100-400Lii | 50 f/1.8 STM | Canon 1.4X III
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May 28, 2016 12:41 as a reply to  @ ThreeHounds's post |  #313
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I had this two weeks ago :-) Looks amazing. Nice shot!


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May 28, 2016 13:33 |  #314

fourfa wrote in post #18021933 (external link)
I had this two weeks ago :-) Looks amazing. Nice shot!

Thanks!

The Lamb Chops or the Gumbo and Muffaletta?


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May 30, 2016 01:07 |  #315

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).

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