Curiosity Posted May 26, 2016 Share Posted May 26, 2016 oh yeah.. nicely done! I've made a few prime ribs on the BBQ. Some might even be in this thread [emoji6]. Key is keep the temp low (under 250* and cook to desired internal temp. Here are a couple.Cooked at 275*. See the outside is more cooked.Cooked rare and best I've made. Even temp throughout and cooked around 215 if I'm not mistaken. Quote Link to comment Share on other sites More sharing options...
GottaBeKD Posted May 26, 2016 Share Posted May 26, 2016 Thanks Steve! Sent a long time ago, from a Galaxy S7 far far away. I would caution against a drum smoker if you're starting off as they are a little more difficult to maintain temps. As for smoker there are 2 mainstream types. Charcoal and pellets. Each have their pros and it's a personal decision at the end of the day. There are the offset and drum smokers but that's a bigger discussion. Mainly. Pellet are set and forget but don't have the higher temp versatility of the charcoals. Charcoals have a little bit higher learning curve with temp control. Kamado grills IMHO are a perfect balance between the 2. Big Green Egg and Kamado Joe are the front runners in the Kamado space, of course there are others but that's again another discussion on the individual benefits. I'm a KamadoJoe fan as I really like their Divide and Conquer system... It makes an already versatile grill even more so [emoji6]. Feel free to ping me if you have any questions and I'll be more than happy to answer. Wilk INStheWEST and OlDirtyEwok 2 Quote Link to comment Share on other sites More sharing options...
OlDirtyEwok Posted May 26, 2016 Share Posted May 26, 2016 I second what @@GottaBeKD said. In fact he was the one who got me into the whole kamado mess. He's and enabler and can't be trusted. Can't argue with the food results though! I'm a primo oval xl kamado owner. Wayyy more versatile than a gasser. Anything from low and slow to pizza hot and fast. Indirect, direct, and a combination of both. There are a few annoyances with ceramic kamados though. But I'll let gottabekd explain those to you. Don't get me wrong though, I love my primo and VERY rarely use my gasser now. I think at this rate, my propane tank will expire before I empty it from cooking. Wouldn't trade it for anything out there except maybe a Komodo Kamado. Sent from my SGH-I337M using Tapatalk GottaBeKD 1 Quote Link to comment Share on other sites More sharing options...
Steve31 Posted May 26, 2016 Share Posted May 26, 2016 For the price point you can't beat a drum smoker or Weber Smokey Mountain for an entry level smoker. WSM is way easier than any grill I've used, even easier than my pellet smoker in my opinion and it holds a ton of meat. We beat out a lot of people using nice smokers at Porkapalooza with a WSM. Wilk INStheWEST, Serie-T, jazie and 3 others 6 Quote Link to comment Share on other sites More sharing options...
Steve31 Posted May 26, 2016 Share Posted May 26, 2016 Oh man after all this bbq talk I think I need to do a brisket this weekend vcool, Serie-T and Wilk INStheWEST 3 Quote Link to comment Share on other sites More sharing options...
Curiosity Posted May 26, 2016 Share Posted May 26, 2016 hey @@Steve31, how long does it take for a full brisket? What temp do you have it dailed in at? I've never made one and have been itching to try. Quote Link to comment Share on other sites More sharing options...
Steve31 Posted May 26, 2016 Share Posted May 26, 2016 hey @@Steve31, how long does it take for a full brisket? What temp do you have it dailed in at? I've never made one and have been itching to try. I smoke at 225, at this temp plan for 1.5 hr per pound but every brisket is different for exactly when it finishes, should be somewhere around 200 but the best way to know is to test it with a temp probe, it's done when it feels like you are sticking it into butter. Wrap it in foil and a towel and stick it in a cooler for a couple hours before cutting if you have the time, this also gives you extra cooking time if needed so you aren't trying to finish cooking when you want to be eating. As long as you can keep a pretty steady 225 have faith in your grill and don't peek. Bos 1 Quote Link to comment Share on other sites More sharing options...
jazie Posted May 26, 2016 Share Posted May 26, 2016 I love the wsm, I had the opportunity to go kamado after my old wsm got crushed accidentally, but for price point the weber can't be beat. Serie-T and Steve31 2 Quote Link to comment Share on other sites More sharing options...
CharlieDon'tSurf Posted May 27, 2016 Share Posted May 27, 2016 Love my Napoleon Apollo. They are about $300 and it works perfectly. Maintaining around 225 isn't an issue, you just need to keep an eye on it and adjust the vents when needed. We did four beer can chickens on the weekend. Did a mixture of Pecan chips and Bourbon Barrel chunks. Turned out really nice GottaBeKD, Steve31 and Wilk INStheWEST 3 Quote Link to comment Share on other sites More sharing options...
GottaBeKD Posted May 27, 2016 Share Posted May 27, 2016 For the price point you can't beat a drum smoker or Weber Smokey Mountain for an entry level smoker. WSM is way easier than any grill I've used, even easier than my pellet smoker in my opinion and it holds a ton of meat. We beat out a lot of people using nice smokers at Porkapalooza with a WSM. I'm not discounting the drum and WSM. They are excellent tools in the right hands. They are a little more difficult to monitor and maintain temp with over the Kamados. WSM is easier to work with than the drums and with a little practice and patience can make amazing Q. And who doesn't love the look of a Kamado with smoke rolling off the top [emoji6] jazie, leatherman, Wilk INStheWEST and 4 others 7 Quote Link to comment Share on other sites More sharing options...
GottaBeKD Posted May 27, 2016 Share Posted May 27, 2016 Love my Napoleon Apollo. They are about $300 and it works perfectly. Maintaining around 225 isn't an issue, you just need to keep an eye on it and adjust the vents when needed. We did four beer can chickens on the weekend. Did a mixture of Pecan chips and Bourbon Barrel chunks. Turned out really nice They are similar to WSM. What I like about then is they are portable. Can't easily pick up a Kamado and take it camping or to the park for a picnic. Again every tool has pros. It's all about the tool using the tool. [emoji6] Steve31, OlDirtyEwok and CharlieDon'tSurf 3 Quote Link to comment Share on other sites More sharing options...
OlDirtyEwok Posted May 27, 2016 Share Posted May 27, 2016 Amen. Tools and their tools Sent from my SGH-I337M using Tapatalk GottaBeKD 1 Quote Link to comment Share on other sites More sharing options...
Curiosity Posted May 27, 2016 Share Posted May 27, 2016 aaahhhh nothing like smoking up the whole neighborhood.... gawd damn KD, I guess 1 was not enough.. lol I'm not discounting the drum and WSM. They are excellent tools in the right hands. They are a little more difficult to monitor and maintain temp with over the Kamados. WSM is easier to work with than the drums and with a little practice and patience can make amazing Q.And who doesn't love the look of a Kamado with smoke rolling off the top [emoji6] GottaBeKD 1 Quote Link to comment Share on other sites More sharing options...
GottaBeKD Posted May 27, 2016 Share Posted May 27, 2016 aaahhhh nothing like smoking up the whole neighborhood.... gawd damn KD, I guess 1 was not enough.. lol Ummmm. Yeah my problem extends from cigars to booze to BBQ. Craftsman, Rusty Nail, Hififarmer and 3 others 6 Quote Link to comment Share on other sites More sharing options...
jazie Posted May 27, 2016 Share Posted May 27, 2016 Damn I need a kamado.... Quote Link to comment Share on other sites More sharing options...
vladdraq Posted May 27, 2016 Share Posted May 27, 2016 Damn i need a kamado and more cigars and more scotch... jazie 1 Quote Link to comment Share on other sites More sharing options...
The Phoenix Posted May 27, 2016 Share Posted May 27, 2016 I would caution against a drum smoker if you're starting off as they are a little more difficult to maintain temps. As for smoker there are 2 mainstream types. Charcoal and pellets. Each have their pros and it's a personal decision at the end of the day. There are the offset and drum smokers but that's a bigger discussion. Mainly. Pellet are set and forget but don't have the higher temp versatility of the charcoals. Charcoals have a little bit higher learning curve with temp control. Kamado grills IMHO are a perfect balance between the 2. Big Green Egg and Kamado Joe are the front runners in the Kamado space, of course there are others but that's again another discussion on the individual benefits. I'm a KamadoJoe fan as I really like their Divide and Conquer system... It makes an already versatile grill even more so [emoji6]. Feel free to ping me if you have any questions and I'll be more than happy to answer. @@GottaBeKD I beg to differ. My pellet grill / smoker hits 700F. Any hotter and I wouldn't own eyebrows. It also has a direct flame option if you want a nice sear on a steak. Personally, i have owned two green eggs, various gas grills, several WSM's and 4-5 pellet grills and hands down winner for me is pellet. I am so spoiled I can't imagine cooking outside any other way. I currently have over a ton of pellets of various flavors and another 1,500 pounds coming next month. I think i'm committed for awhile. OlDirtyEwok, GottaBeKD, vladdraq and 1 other 4 Quote Link to comment Share on other sites More sharing options...
GottaBeKD Posted May 27, 2016 Share Posted May 27, 2016 @@GottaBeKD I beg to differ. My pellet grill / smoker hits 700F. Any hotter and I wouldn't own eyebrows. It also has a direct flame option if you want a nice sear on a steak. Personally, i have owned two green eggs, various gas grills, several WSM's and 4-5 pellet grills and hands down winner for me is pellet. I am so spoiled I can't imagine cooking outside any other way. I currently have over a ton of pellets of various flavors and another 1,500 pounds coming next month. I think i'm committed for awhile. I've never heard of a pellet grill getting that hot. Very nice. My only experience with pellets is with a buddy's grill. Quote Link to comment Share on other sites More sharing options...
The Phoenix Posted May 28, 2016 Share Posted May 28, 2016 @@GottaBeKD - I have owned 2 Traegers (400F), Green Mountain Grill (400 ish) and Louisiana (500F) so I would agree that most rarely get really hot but my Memphis Grill gets to 700 F in a hurry. It's a beast. I have used pellet grills for over 20 years and love them. GottaBeKD, Wilk INStheWEST, Hififarmer and 1 other 4 Quote Link to comment Share on other sites More sharing options...
j.krug Posted May 28, 2016 Share Posted May 28, 2016 Felt like a little snack and I love these cheesy little bugger! Sent from my SGH-I747M using Tapatalk dvickery, CharlieDon'tSurf, Curiosity and 3 others 6 Quote Link to comment Share on other sites More sharing options...
dvickery Posted May 28, 2016 Share Posted May 28, 2016 @@j.krug if a dozen hot dogs is a snack ... You are a better man than I ( by about 9 dogs ) . Johnsonville ... My favorite and what a hot dog always should have been . Derrek Quote Link to comment Share on other sites More sharing options...
j.krug Posted May 28, 2016 Share Posted May 28, 2016 @@dvickery lmao....I only ate 4 and wifey had one. Put the rest in the fridge for a nibble tomorrow. Quote Link to comment Share on other sites More sharing options...
vladdraq Posted May 28, 2016 Share Posted May 28, 2016 Not the fanciest breakfast, but I LOVE my griddle Sent from my iPhone using Tapatalk Brah, Hififarmer, Rye and 11 others 14 Quote Link to comment Share on other sites More sharing options...
EliasMTL Posted May 28, 2016 Share Posted May 28, 2016 Some filet mignon for supper Sent from my iPhone using Tapatalk Hififarmer, OlDirtyEwok, GottaBeKD and 6 others 9 Quote Link to comment Share on other sites More sharing options...
OlDirtyEwok Posted May 29, 2016 Share Posted May 29, 2016 Nailed this cook this time around. 33 day dry aged NY strip loin. Reverse sear on the primo xl, filled 1/2 the firebox with coal. Perfect medium rare for me, and medium for the wife. Killer crust too. Crust was so good that my daughter (who's 3 1/2) and never tried any steak before, loved it. Mind you it was only the crust she asked for lol. I guess baby steps right! Sent from my SGH-I337M using Tapatalk vladdraq, jazie, Bacchus and 16 others 19 Quote Link to comment Share on other sites More sharing options...
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