Big Green Egg - Why I chose my Kamado

Kamado

Thoughts on my new Kamado

I had been using a gas smoker for about a year. I bought a cheap gas smoker cabinet. It was an inexpensive way to break into barbecue smoking meat. One thing that became apparent very quickly is that I was getting tired of the constant maintenance to keep the proper temperatures in the smoker that I had.(thin metal walls on the smoker) I also had to load chips regularly, which also lowered the temperature all the time.

So, I started doing research on others smokers on the market and found an unbelievable amount of custom (another word for expensive) smokers. I decided to start searching online forums that did reviews on grills and smokers. I ran into a number of websites that did reviews on smokers and grills. One thing I noticed was that the Big Green Egg kept coming up positively in the listings. I found out that a local store close to my house was selling them. I just happened to go there on a day when they were getting ready to demo one and started talking to the sales person. He explained the common features that I expected this to have. (smoking and grilling etc...) Then, he started talking about the breads and pizzas he makes with his. Now I was hooked, since another food I enjoyed making was pizzas. I have been disappointed with making them in my oven at home because it can only get to 500 degrees and never imparted that wood fire taste that I love in pizzas. Needless to say, I purchased one 2 months ago.

Since purchasing the egg, I have grilled/smoked the following:

  • · Baby Back Ribs (2 times)
  • · Pork Chops
  • · Boston Butt (2 Times)
  • · Brisket
  • · Bacon Wrapped Jalapeno Poppers
  • · Twice baked potatoes
  • · Pizza (2 times)

Without exception, the meats came out flavorful and moist. I will be posting some photos and information about a number of my smoking and grilling experiences.

Key Components Used

  • · Big Green Egg XL
  • · Plate Setter (must have)
  • · XL Ash tool
  • · XL Baking Stone (for pizzas or breads)
  • · Bag of Lump Coal

Things I learned while experimenting with the egg:

Take the time to setup the lump coal.

  • Use the ash tool to remove a much of the ash as possible from the fire box. I remove the ash every 2-3 uses (as a general rule).
  • I like to stack the center of the firebox with larger pieces and ensure that they have plenty of air around them. (this allows the fire to breathe).
  • I use fire starters because they are pretty quick (start a good fire in about 10 minutes)

Coming up to temperature is easier than getting the egg to cool down to temperature

  • I open up the draft door on the bottom full and the top full until I get a good fire started. Once a good fire is started, I close the lid and wait until the temperature is within 20 degrees of my desired temp. At this point I start to close the draft door and top a little at a time until I tune in my desired temp.

Helpful Websites:


Comments 6 comments

smokedbbq4u profile image

smokedbbq4u 7 years ago from Orlando, Florida

Great post!


smokedbbq4u profile image

smokedbbq4u 7 years ago from Orlando, Florida

Kamado smoking and grilling is really an art form. These grills are so cool. A buddy of mine has a large and small sized Green Egg so he never has an excuse NOT to grill out - no matter how large or small the meal is!


danbr7777 profile image

danbr7777 7 years ago Author

Thank you for your kind words.


danbr7777 profile image

danbr7777 7 years ago Author

I added new pictures of a pepperoni and red pepper pizza I just did this weekend.


Dink96 profile image

Dink96 7 years ago from Phoenix, AZ

We have a local BBQ shop in my area that demo'd the Green Egg and I was in love. Can't afford one just yet, but if and when I can save the dough, I would definitely buy one of these and pitch the rest of my BBQs forever!


ralph amos 7 years ago

Great post, I'd love to get your brisket recipe- danbr7777. I also recently switched over to a kamado style cooker. I use the kamado joe grill and smoker. I love the fact that it keeps the temperature consistant all day. Also, that I can take it up to 800 degrees to sear a steak.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working