Big Green Egg - Why I chose my 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.
- http://www.nakedwhiz.com/ (great resource)