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New Bubba Keg Owner

post #1 of 10
Thread Starter 

Previous owner of a "small" BGE. Loved the grill but just needed something a little bigger. Received a $75 gift card from my parents, and the grill was marked down to $299 + my GC. It's originally a $600 grill I believe. 

 

 

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Yep, the top SS grate does swivel, and the main cast iron grate is multi-positional as well. 

 

SOLID build quality - I am quite impressed. Haven't cooked on it yet, but will tonight. 

post #2 of 10

cool i want to hear how it does?

post #3 of 10
Thread Starter 
Quote:
Originally Posted by pandemonium View Post

cool i want to hear how it does?


 

Sure thing!  

post #4 of 10

Congrats on the new smoker and I too would like to see the Qview.

post #5 of 10

Nice looking can't wait to see it in action!

post #6 of 10
Thread Starter 

Did some basic slider burgers. 85/15 ground beef, thick slice of cheese and toasted slider buns. Nothing out of the norm, so I didn't snap any pictures. 

 

 

It was either the BK or the WSM. I chose the BK because of its ability to retain heat and tends to be a better "grill" for searing steaks and such. Since it retains much more heat, that means much less fuel. And I'm very frugal, so when I can save money, even on charcoal use, I will. This cooker allows me to do so. :)

 

Doing some "roadside" chicken tonight, steak (of some kind, not sure what I want yet), and ribs on Saturday...

post #7 of 10

Hey everybody,

 

Anybody know anything about the smokenator? So far all reviews I have seen are very positive. I've had just about every grill there is to own (gas, charcoal and wood pellet) and I have found myself right back where I started with the Weber Kettle. Anyway, If this thing works the way they say, it would save me some work

 

Thanks,

 

Martyboy

post #8 of 10
Thread Starter 

Roadside Chiken - 

 

 

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Black beans n rice and some nice snow peas. I am not that great at "plating" like some of you guys, but I'm still learning.  Cheesy

Not bad, I'd say myself. I've only been cooking for 2 or 3 months now. Learned TONS and now I just need to apply that knowledge. Chiken was excellent overall. I will be laminating this recipe, for sure.


Roadside Chiken:

1 cup white vinegar 
1/2 cup veg oil 
1/4 cup worcestershire sauce 
1 TBS Sea or Kosher salt 
1 TBS white sugar 
1 tsp garlic powder 
1 tsp onion powder 
1 tsp white pepper 
1/2 tsp celery salt 
Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marrinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood whil


Courtesy of Bryan S on the vwbb. 

post #9 of 10

I recently bought the Keg too! So far I love it, but I'm having a hard time smoking on it. Have you been able to maintain a temp between 200 and 225 for more than 3 or 4 hours? Thanks

post #10 of 10
Thread Starter 


 

Quote:
Originally Posted by Redjeep View Post

I recently bought the Keg too! So far I love it, but I'm having a hard time smoking on it. Have you been able to maintain a temp between 200 and 225 for more than 3 or 4 hours? Thanks


 

Absolutely. Don't do anything different. Add some quality lump, light in one spot, and ta-da! Many users report going 30 hours on 6lbs of charcoal. 

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