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Started By
Message
Green Egg vs. Komodo vs. Bayou Classic
Posted on 4/28/14 at 10:29 am
Posted on 4/28/14 at 10:29 am
About to pull the trigger and buy a high end grill.
Green Egg is $1099, Komodo Joe is $949 and Bayou is $699. Anyone have an opinion, good or bad on any of them?
Green Egg is $1099, Komodo Joe is $949 and Bayou is $699. Anyone have an opinion, good or bad on any of them?
14
Posted on 4/28/14 at 10:32 am to anc
I love my egg, but I have no experience with the others.
Posted on 4/28/14 at 10:33 am to anc
If you're open to Primo, go with the Primo Oval XL.
Larger cooking surface and just as good of quality, if not better, than Green Egg.
Larger cooking surface and just as good of quality, if not better, than Green Egg.
Posted on 4/28/14 at 10:33 am to anc
I have an Akorn. Much cheaper and I've had a lot of fun with it.
Posted on 4/28/14 at 10:34 am to anc
all seem like a waste of money to me. I can smoke great food in a $200 smoker.
Posted on 4/28/14 at 10:35 am to Napoleon
My weber smokey mountain seems to do a pretty good job as well.
Posted on 4/28/14 at 10:37 am to anc
Try the food board
This post was edited on 4/28/14 at 10:38 am
Posted on 4/28/14 at 10:37 am to Will Cover
quote:
If you're open to Primo, go with the Primo Oval XL.
Didn't know about it. Checking it out now. Thanks.
Posted on 4/28/14 at 10:39 am to Napoleon
quote:
all seem like a waste of money to me. I can smoke great food in a $200 smoker.
No doubt that most dedicated smokers do a better job. It's the grilling that is insane. Beef and poultry are top notch off of the egg.
This post was edited on 4/28/14 at 10:40 am
Posted on 4/28/14 at 10:40 am to Napoleon
quote:
I can smoke great food in a $200 smoker.
Posted on 4/28/14 at 10:40 am to Napoleon
quote:
all seem like a waste of money to me. I can smoke great food in a $200 smoker.
Exactly, and buying an expensive piece of equipment will not translate into cooking skills improving, and that goes for any piece of cooking equipment. If you understand food and know how to cook, you can bang out some killer protein on a hundred dollar grill from Walmart.
Posted on 4/28/14 at 10:42 am to colorchangintiger
What is your trick to grilling on egg? I use mine only for smoking.. It's to easy to fire to the propane grill for steaks and chicken.
To much hassle to use the kamodo unless I'm putting a couple briskets in there.
To much hassle to use the kamodo unless I'm putting a couple briskets in there.
Posted on 4/28/14 at 10:42 am to anc
quote:
Komodo Joe is $949
has the largest sq in of grill area of the high end grills
This post was edited on 4/28/14 at 10:44 am
Posted on 4/28/14 at 10:43 am to Napoleon
quote:
all seem like a waste of money to me. I can smoke great food in a $200 smoker.
Without having to adjust it for 14 hours while it maintains perfect temperature? No.
If all you're going to do is come in and shite on a thread and not give the OP actual advice, then don't bother posting.
As for the topic on hand: I've only cooked on the BGE out of the ones you listed, and would recommend it to anyone. Looking at a Primo for the price right now.
This post was edited on 4/28/14 at 10:45 am
Posted on 4/28/14 at 10:44 am to hendersonshands
quote:
I have an Akorn. Much cheaper and I've had a lot of fun with it.
Recently bought Char Griller Akorn as well. Both ends of the spectrum work well. Yesterday I got it up to 700* for searing ribeyes. Last week it maintained a temperature between 220* - 240* for 8hrs while smoking a pork butt. At only $300, it was a good way to get into Komado Cooking.
Posted on 4/28/14 at 10:45 am to xXLSUXx
Fwiw I should point out I got a clearance Bubba keg for $200 at home depot that niknik turned me on to. I don't think I could stomach $1100 for an egg
Posted on 4/28/14 at 10:45 am to CAD703X
quote:
What is your trick to grilling on egg?
The only trick I can think of is making sure the dome is heated before I put anything on. For steaks I get the fire as hot as possible and grill for 3 minutes on each side. Chicken I put about 300 degrees and grill for 25-40 minutes, depending on how much I have.
Posted on 4/28/14 at 10:47 am to GEAUXLPOST
I cooked the best ribs I've ever eaten on my Akorn. Previously made a great pulled pork and good drunken chicken. I'll be trying out a brisket in the future.
I think this is the one I got
LINK
I think this is the one I got
LINK
Posted on 4/28/14 at 10:47 am to xXLSUXx
quote:
quote:
all seem like a waste of money to me. I can smoke great food in a $200 smoker.
Without having to adjust it for 14 hours while it maintains perfect temperature? No.
Wha?
I have a 200 dollar gas smoker with cold smoke unit attached and after market temperature control. Once it was calibrated properly, I maintain perfect temp and can put an arse load more smoke on meat than one can in a BGE and for much less Investment.
Plus, as an added bonus being it's a cabinet, I can hang an arse load of sausage in it and smoke the shite out of it at low temp. Even cold smoke cheeses.
This post was edited on 4/28/14 at 10:50 am
Posted on 4/28/14 at 10:49 am to Mike da Tigah
quote:
I have a 200 dollar gas smoker with cold smoke unit attached and after market temperature control.
Well that's not really a $200 out of the box smoker now is it?
I mean I could throw a Smokenator and PartyQ on my Weber kettle and claim it maintains temps better than a stock BGE, but that's not a fair comparison now is it?
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