Pits - Aaron Franklin

 I understand the limitations of the Kamodo cookers. But I actually prefer the moisture retention and milder smoke(yet still some added smoke flavor) I get with my BGE. Temp control is also so much easier. So, yes it does kinda lean towards being an outdoor oven. Is this bad?

   Jim

Depositing heat and smoke on the exterior of meat is a matter the egg can handle.  Get a sous vide setup and you can work the interior of the meat with infinite variables and the egg can handle the outside part just fine.   You will be a meat god. No need to deal with the single solution obtaining gear that costs a lot of money.  Unless you do a lot of volume, commercial level volume, then it starts reaping rewards.  That said, I don't know jack about competition stuff, they may not allow sous vide. 

There was a similar discussion not too long ago. I learned that lo-and-slow is more for the cooker than the meat. Apparently stick burners are not very good at cooking hot and fast, as the ideal firebox environment for smoke production results in a cooking environment of around 250º. On the other hand, the Egg can cook (and smoke) happily at 325º-350º. I think this is why turbo-butts work so well on the Egg, and if I was still Egging butts I would turbo them from now on.

I also learned that there is a difference between a small fire and a smouldering fire, and that's where differences of opinion about the ability of an Egg to produce decent smoke come from. An Egg can not produce the volume of good smoke that an offset smoker can produce, full stop; but try smoking a butt or brisket in Canada in the winter on an offset. Every style of cooker has its tradeoffs. That's why we need so many of them!

DMW said:

cazzy said:

nolaegghead said:

Depositing heat and smoke on the exterior of meat is a matter the egg can handle.  Get a sous vide setup and you can work the interior of the meat with infinite variables and the egg can handle the outside part just fine.   You will be a meat god. No need to deal with the single solution obtaining gear that costs a lot of money.  Unless you do a lot of volume, commercial level volume, then it starts reaping rewards.  That said, I don't know jack about competition stuff, they may not allow sous vide. 

As long as it's cooked on site, I think all is game.  This would probably limit SV to chicken though.  

For KCBS sanctioned events, everything must be cooked over a wood burning fire. So SV would be not be allowed. Pellet smokers are allowed since the heat is coming from burning wood pellets, electric is only used to run the auger and igniter. 

Well there you go.

Thatgrimguy said:

cazzy said:

nolaegghead said:

Depositing heat and smoke on the exterior of meat is a matter the egg can handle.  Get a sous vide setup and you can work the interior of the meat with infinite variables and the egg can handle the outside part just fine.   You will be a meat god. No need to deal with the single solution obtaining gear that costs a lot of money.  Unless you do a lot of volume, commercial level volume, then it starts reaping rewards.  That said, I don't know jack about competition stuff, they may not allow sous vide. 

As long as it's cooked on site, I think all is game.  This would probably limit SV to chicken though.  

Negative. You have to use pellets, charcoal or wood.  No gas or electric and no indoor cooking techniques. You aren't even allowed to heat up sauce on a stove top (people still do though)

Thatgrimguy said:

cazzy said:

nolaegghead said:

Depositing heat and smoke on the exterior of meat is a matter the egg can handle.  Get a sous vide setup and you can work the interior of the meat with infinite variables and the egg can handle the outside part just fine.   You will be a meat god. No need to deal with the single solution obtaining gear that costs a lot of money.  Unless you do a lot of volume, commercial level volume, then it starts reaping rewards.  That said, I don't know jack about competition stuff, they may not allow sous vide. 

As long as it's cooked on site, I think all is game.  This would probably limit SV to chicken though.  

Negative. You have to use pellets, charcoal or wood.  No gas or electric and no indoor cooking techniques. You aren't even allowed to heat up sauce on a stove top (people still do though)

Yep...DMW responded a few days ago saying the same.