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Yes I love this Kamado myself I cook a Porkbutt for 16 hours then took it off and opened the dampers to raise the temp and then cook chicken breats and I still have coal left. lump coal is the best. For the Porkbutt I used the partyq from BBqguru.com to control the temp put the butt on at 10Pm...
Yea I got mine about a year now and I love cooking on it . Getting ready to make jalapeño poppers .this was a great investment. Made ribs the other day at 250 for about 51/2 hour they were excellent. Doing a roast beef tonight.alsoade many pizzas . the first kamado with the stainless damper...
Yea I never really had a problem with it. My neighbor has the BGE as well. I love my kamado char griller made some tweaks the changed the top damper to a cast aluminum with a gasket and the I took off the bottom vent and sealed it with high temp silicone now mine it air tight
I had picked up the partyq form BBQ guru and I set it for the temp
I want and open the top damper just alitte and once it stabilizes that's it I cooked a porkbut for 18 hours @ 250 works like a charm
The Akorn smoking plate from char- griller arrived today also used the partyq from the bbq guru and put it right into use and made an oven stuffer came out excellent. Sorry only have an after picture.
I like the lump coal it burn nice with less ash and it's Easyer to cuntrol.i used to use brickets but since I started using lump I will never use the brickets again. That's just my opinion
yes i did but they didnt have the smoker plate yet they said they will start shipping them the beginning of next week.i have been using a pizza stone from bed and bath that came with a rack and i set the rack upside down on the to pieces that stick out under the cooking grill.if you buy one buy...
I use this kamado all the time and I I cook at low temps. What I do is use a charcoal chimminey and only let a few coals light then dump it out in the cooker. Then close the lid and open all the dampers. I let the temp go 25degrees above what I want because the meat will drop the temp. When the...
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