until I buy my bge

Unknown

I've got my eye on a big green egg, but I'd like to wait until
I'm a bit more "flush"(self-employed cash flow).
Is there a way to use an old kettle type grill as a bge style
barbecue smoker?
Thanks.
P.S. Impressive forum!

Nature Boy

Larry Y.,
Ceramic is what makes an egg an egg, so it is unique.[p]Some fine Q can be had with your kettle grill though, and the basic principle of air flow is similar. Start using lump charcoal, save some bucks for your egg, and you are well on your way! You might be able to round up some tips more specific to your kettle on "bbq-forum.com" or Ray Bassos (see link section). There are many kettle users over there. Good luck.[p]NB

Cornfed

Larry Y.,[p]The book "Smoke and Spice" talks about lo and slo with a kettle grill. The basis, if I remember correctly, is to only put charcoal on one side of the kettle and to put a water pan on the other side. Add wood chips/chunks to the charcoal and cook the food over the drip pan.[p]I think this is what you mean when you ask if there's a way to have it act as a BGE style cooker but if not, post a followup and someone much more knowledgeable than me will reply. Of course, if you want all the properties of the BGE in your kettle, you'd have to fashion some kiln fired ceramic walls around the kettle's metal...and that's obviously a little complicated [p]Cornfed

Chief

Larry Y.,
do you live close to Atlanta? BGE has good prices vice local distributor.

WallyQ

Larry Y.,[p]Practicing on a Weber Kettle is a fine start to learn "low and slow". They make a "widget" that attaches to the grill grate to keep the charcoal out of the way for indirect cooking. I've slow cooked some fine chicken, turkey, and ribs using this method. But don't stop there! The BGE is much easier to use and will flat out spoil you. Good luck as you go through the learning curve.

BD

Larry Y.,[p]Before I bought my BGE, I tried the Cook's magazine recipe
(see link below) on my Weber. It was very good. It's also what made me buy my BGE....there was too much guess work and
too much regular work.
You will not regret it.[p]
[ul][li]Master recipe: Pulled Pork[/ul]