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Griffin's Grub or you can find me on Facebook
I want to ask an honest question, and not intended to make a point by asking the question.This unit is not ceramic, as I understand it so far. So, am I correct that the whole concept of ceramic cooking, and the consistent heat that surrounds the food while cooking is not there? And, if that is true, how is it any better than a Weber Grill or an Old Smokey?Believe me, I am not trying to diss this. I would be elated if I got a satisfactory answer.
If it cooks like a Weber Kettle but more fuel efficeint that would make it a pretty awesome grill.
It is NOT a ceramic cooker. It is modeled similarly to the BGE design. The 'shell, if you will, is a double wall steel design with insulation between the walls. The outer coating is similar or the same as an egg. The inside is coated with porcelain. As far as heat retention is concerned, I don't think it has anywhere near the same thermal mass as the porcelain cookers do. I would think that the thermal mass that this cooker does have, although not as much as the egg, would provide a similar cooking environment.
Nice video. I grew up in Hickory so you are OK with me. I enjoy reading your posts. Good luck. Just for my info, where did you get that great quote on the large BGE?
JM I watched all 3 of your videos and thoroughly enjoyed them! In my book you are welcome here on this forum. the BB looked spectacular and your videos were very professional and informative. You clearly know about smoking and BBQing. I think your input into this blog would only make it better. Thanks for the review of the Chargriller Kamado.
Was your pit/oven temp probe laying on the foil covered pizza stone during this cook? I was thinking it was and possibly the reason for the temp difference. Nice video, Thanks for sharing.
Here's the video of today's Boston Butt cook on this cooker...BTW- I realize this forum is for BGE owners and enthusiasts and that's why I came here as I was shopping for a BGE. I'd like to continue to participate here at some level because there is a lot of great info and people here it seems. I won't post cooking photos, videos, or other material because I'm not cooking on an egg. I have posted these videos because I was asked to. If the admins of this site find that to be a bad idea, please remove them. Even though I'm not an egg owner, I feel that I can contribute in other ways with my cooking experience. For me, cooking is like my photography hobby. It's not as much about the tools used as the final product :) I hope you will have me.Thanks!John SetzlerValdese, North Carolina
but at the end of the day... the BGE is the standard that everyone measures there cooker against....even I can figure this one out....
"it is never too early to drink, but it may be too early to be seen drinking"