Anyone planning to try the KJ Hyberbolic insert in their Egg?

billt01

with all of the "add ons" we see for KJ and the EGG for capacity and other special functions..

It be cheaper just to go ahead and bite the bullet on a big insulated gravity fed vertical.

IMO...

granted there is no cult following, but quality built none the less

stlcharcoal

billt01 said:

with all of the "add ons" we see for KJ and the EGG for capacity and other special functions..

It be cheaper just to go ahead and bite the bullet on a big insulated gravity fed vertical.

IMO...

granted there is no cult following, but quality built none the less

I had one of those.....32 cubic foot.

It was great for doing a brisket, pork butts and ribs all at the same time.  But it took a good hour or two to warm up, then at least 30-45 minutes to change the temp.  It was only for smoking, and I always had to run a water pan.  Heavily insulted and very tight, but it was so big that it didn't hold the moisture in like the egg.  Definitely smokier meat which some folks like, but I stuck with the kamados.

If I bought anything else, I'd get a Meadow Creek.

littlerascal56

@billt01, we think alike.  I built this last summer to do some big cooks in July and August.  It would run 12 hours on a 18# bag of Kingsford, and put out some nice smoke with hickory or pecan.  One of my buddies talked me out of it last month!  

billt01

littlerascal56 said:

@billt01, we think alike.  I built this last summer to do some big cooks in July and August.  It would run 12 hours on a 18# bag of Kingsford, and put out some nice smoke with hickory or pecan.  One of my buddies talked me out of it last month!  

build....

another....

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