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Really sad.

Angie2B
Angie2B Posts: 543
edited November -0001 in EggHead Forum
Was looking for the royal oak site and happened upon this..


http://www.barbecuen.com/faqs/kamodos.htm
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Comments

  • Unknown
    Unknown
    we are surrounded by dopes of all shapes and size!

    I found royal oaks phone number, and called and left a message as to where I can find it in Vegas, and that their website does not exist.

    Jeff
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    Yeah, he doesn't own one, yet he can provide a useful answer? He thinks that replenishing coals is a concern. He thinks ceramic cookers are less versatile than metal cookers? His answer was about as useful as me giving advice on metal cookers.
    The Naked Whiz
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    So TNW, I wuz wonderin' wut type of smoker I should buy.....the offset at Walmart for $199 or the ECB? :woohoo: :lol: :P

    And which coal should I use, Kingsford briquettes or Match Light?

    Sincerely,
    Imamake D. Rongdecision

    :P :laugh: :silly:

    That really was narrow minded advice in the article. I have to agree it's sad...also pathetic.
    Knoxville, TN
    Nibble Me This
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  • Angie2B
    Angie2B Posts: 543
    :woohoo: :woohoo: That made me spit tea while laughing.
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  • citychicken
    citychicken Posts: 484
    i watched his video on pulled pork. he takes it off the grill at 160-165 internal. i haven't seen anyone who is anyone on this forum make that kind of temp recommendation. does anyone here under normal circumstances really take the meat off the egg for pulled pork prior to 190 internal?
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Oh well...can't please everyone. What matters is that it works for you, right? I've already given up on all the metal cookers I've owned/sold/given away and I'm perfectly happy with the ones I'm using.
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  • Angie2B
    Angie2B Posts: 543
    I don't think pork will pull at those temps, will it? That sounds like sliceable temps. I could be wrong tho, anyone else know?
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  • BENTE
    BENTE Posts: 8,337
    yes slicing is the only way to serve it at a 165 internal. or you can grind it :evil:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Eggtucky
    Eggtucky Posts: 2,746
    hey..the guy's handle is 'smoky' I mean how original can you get? and what do you expect? You know you are a redneck smoker if you're handle is 'smoky'. I would not pull pork at 165. I would slice it maybe..but prolly wouldnt even eat it...to each their own..'ignorance is bliss' to some.. ;)
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  • citychicken
    citychicken Posts: 484
    yeah that's what i thought, but the dude in the video at the site say take off the grill at 160-165. lets it rest in foil for 45 minuttes and then pulls it. it seems to pull rather easily,
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  • AZRP
    AZRP Posts: 10,116
    Actually yes, I have pulled it off at 185 and let it rest in double wrapped foil in the cooler for five hours or so and it pulls just fine. 200-205 to me, gives mushy pork, but that's just me. -RP
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    "Smoky" [sic] is apparently underinformed on his topic of supposed expertise. I suggest not listening to him.
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  • Eggtucky
    Eggtucky Posts: 2,746
    Jeffersonian wrote:
    "Smoky" [sic] is apparently underinformed on his topic of supposed expertise. I suggest not listening to him.

    hehe..simply put..but MOST effective!!...I concur!! ;)B) :P :woohoo:
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  • stike
    stike Posts: 15,597
    just because some toolbelt pronounces himself an expert doesn't mean he is.

    smoky is a toolbelt...
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    no true expert has ever proclaimed himself an expert. the term 'expert' is generally bestowed. smoky knows less than i do, and i'm an idiot.

    not-so-MC Stike
    ed egli avea del cul fatto trombetta -Dante
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    "The fool doth think he is wise, but the wise man knows himself to be a fool."

    Bill Shakespeare, "As You Like It"
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  • Angie2B
    Angie2B Posts: 543
    What I find disturbing is that if you look under "Our awards". It sounds like they get a lot of press for this site, and anyone that noses around, gets an eyeball of that dubious review. I think one of our well spoken eggers should e-mail him with the egg's advantages. Now we just need to vote on someone to write the email. Quick look at the list and let's nominate someone whos not online right now! :woohoo: :woohoo:
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  • Michael B
    Michael B Posts: 986
    The ECB and matchlight should make an interesting combination.
    Let us know how the Minion method works with the matchlight.
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  • Michael B
    Michael B Posts: 986
    Looked around his website a bit. His passion appears to be gassers.

    Here are a few more things he has to say about ceramic cookers in general:

    Ceramic Water Smokers, which have their origins in China and Japan, do a better job of retaining the moisture because of their insulating properties are better than their aluminum counterparts.
    http://www.barbecuen.com/water.htm

    I feel that the ceramic Komodo type is limited in versatility as well as being expensive and fragile. There are ceramic grills beside the Big Green Egg which are substantially cheaper. The Ol' Smokey in the Barbecue Store will do the same thing for a lot less money.
    http://www.barbecuen.com/faqsnew/whataboutthebiggreenegg.htm

    Ceramic Komodo are very fuel efficient and are excellent for roasting. They are generally vastly overpriced, fragile, lack capacity and are not very flexible. I would not recommend them for broiling, which most folk do most of the time, or for barbecuing.
    They have a very intensely loyal following who get really chapped at me when I point out their weaknesses.
    http://www.barbecuen.com/faqsnew/moreaboutthebiggreeneggs.htm
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  • stike
    stike Posts: 15,597
    that bill shakespeare guy has a way with words.
    ed egli avea del cul fatto trombetta -Dante
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  • Angie2B
    Angie2B Posts: 543
    OK I did it....some poor sap had to attempt to get Smokey to see the error of his ways.....so i e-mailed him a very nice letter.....I'm sure now he will completely change his view on BGE and probably go out and buy one himself......yes, I was that persuasive. I will give you an update as soon as he writes back thanking me for changing his world. :lol: :woohoo: :cheer:
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  • Angie2B
    Angie2B Posts: 543
    psssssttt Hey Eggtucky....over here.......(Whispered) I think there is a "Smokey" here on this board too and quite a few people with "Smokey" in their handle.
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  • HungryMan
    HungryMan Posts: 3,470
    Just sent the moron an e-mail
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