How do you cook it?

[AZ_]

Yep.. They are fucking fantastic... Hands down the best kamado on the market, bar none.

Any good recs?

So far, I've read to do the first few cooks at 350 or below to allow the seal to properly form.

Excited to do something larger scale like a pulled pork or brisket.

 

[gourimoko]

Any good recs?

So far, I've read to do the first few cooks at 350 or below to allow the seal to properly form.

Excited to do something larger scale like a pulled pork or brisket.

Beef brisket is by far my favorite; but we also cook cochinita pibil, beef ribs, whole beef shoulder clod, homemade sausages, and pastrami....

My wife and I also make some Asian dishes like Lechon Manok and Lechon Baboy (with a suckling pig) with the Joetisserie (a must have for your BGE). These two dishes are fucking fantastic... I've also made gyro meat on the Joetisserie as well.

 

[AZ_]

Beef brisket is by far my favorite; but we also cook cochinita pibil, beef ribs, whole beef shoulder clod, homemade sausages, and pastrami....

My wife and I also make some Asian dishes like Lechon Manok and Lechon Baboy (with a suckling pig) with the Joetisserie (a must have for your BGE). These two dishes are fucking fantastic... I've also made gyro meat on the Joetisserie as well.

Fuuuck.

Totally going to make some cochinita pibil in that thing.

 

[Sebastian]

Start off making a pot roast... They're great for long cooks.

Beware badgers though.

They love a good yankee pot roast.

 

[DJTJ]

Idk where else to put it...

I love sushi, but won’t touch soft shell crab and can’t stand eel.

Can someone explain why they like it?

 

[gourimoko]

Idk where else to put it...

I love sushi, but won’t touch soft shell crab and can’t stand eel.

Can someone explain why they like it?

Eel is delicious!

 

[Jack Brickman]

Idk where else to put it...

I love sushi, but won’t touch soft shell crab and can’t stand eel.

Can someone explain why they like it?

Every eel roll I've ever had has been good. I mean I can't pinpoint exactly why I like it but I've never had one and been like, "That was terrible."

 

[DJTJ]

Every eel roll I've ever had has been good. I mean I can't pinpoint exactly why I like it but I've never had one and been like, "That was terrible."

Eel is delicious!

It's the texture. It's strange.

 

[Jack Brickman]

It's the texture. It's strange.

Basically every time I've had eel it's had some sort of sauce on it, so the texture has never really been noticeably bad to me. It's not like octopus where it's sometimes like eating meat-flavored gum. That's a texture I don't care for. I mean, I'll still try it (don't hate those baby octopus salads where you eat the entire thing covered in sauce), but not a huge fan.

I wouldn't sweat it, though. You just have a different palate. There are foods that there's no real reason I should dislike but I do anyway. Like I don't really care for whole tomatoes. I'm fine with tomato sauce, tomato paste, even diced tomatoes, but I just really dislike big chunks of tomato on my sandwiches. No idea why.

 

[bcort]

Yep.. They are fucking fantastic... Hands down the best kamado on the market, bar none.

How many kamados have you used?

I've been looking at them for a little bit now, and I think I really like the idea of the Primo oval vs the BGE.

 

[el_capitan]

I tried smoking my first brisket this weekend, I've read a lot about how it's the easiest of the classic BBQ things to screw up. It actually came out shockingly good for my first time, really tender but didn't just fall apart when you picked up a slice. I only did a 4lb flat just so if I screwed up I wouldn't be out $40+. Definitely going to try this again in the near future with a bigger flat.

Just placed on smoker:

After resting for 2 hours and slicing:

Bonus picture. My dad came over for dinner and brought some pork belly burnt ends that he made. They were awesome:

 

[gourimoko]

How many kamados have you used?

I've been looking at them for a little bit now, and I think I really like the idea of the Primo oval vs the BGE.

I've used the BGE primarily, as well as the Akorn. Haven't used the Primo, but the BGE is fucking incredible.

 

[AZ_]

First attempt at a pulled pork on the BGE tomorrow.

Weighing whether or not to brine prior to smoking. Anyone recommend?

@gourimoko

 

[Randolphkeys]

First attempt at a pulled pork on the BGE tomorrow.

Weighing whether or not to brine prior to smoking. Anyone recommend?

@gourimoko

I always brine pork, and I also never buy pork on a whim to make that night. The upside of brining and/or marinating is that important in my book. You just have so much more forgiveness if you go a little too high in temperature or a little too long on cook time.

My jam this past month has been individually cutting the ribs beforehand. Use a very sharp knife to separate the ribs, then brine or marinate for a day or two in the fridge. Since I'm a charcoal enthusiast, the individual cuts allow more surface area for flavor and it sears the ribs as well. After about 30 minutes of 300 degrees, wood chips, and indirect heat, I wrap them all up in a big aluminum foil pouch, cover the Weber, and let the coals die out for the next three hours or so. The smoke is there and the cook time goes down significantly.

 

[el_capitan]

First attempt at a pulled pork on the BGE tomorrow.

Weighing whether or not to brine prior to smoking. Anyone recommend?

@gourimoko

A little late for this, but I typically inject the pork butt with apple juice all over and add the rub the night before, and let it sit in the fridge for at least 12 hours. I do this in an aluminum half tray, so it's all contained. Then in the morning, I'll hit it with a little more rub if it looks like it needs it, and place it on the smoker. Once it hits the stall around 160 degrees, I'll add some brown sugar, hot sauce, honey, and parkay butter on top of it and add a little apple juice to the tray. Then I wrap the top in foil so it helps finish it off.

I've tried smoking it straight on the smoker at first, then putting it in the aluminum tray around 160 degrees, but it doesn't make much of a difference so I leave it in the tray the entire time for ease. It still gets plenty of smoke.