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Started By
Message
re: Green Egg vs. Komodo vs. Bayou Classic
Posted on 4/28/14 at 2:07 pm to Darth_Vader
Posted on 4/28/14 at 2:07 pm to Darth_Vader
quote:
The real skill is making that grill do what you want it to do constantly for anywhere from 6 to 12 hours or even more.
You ARE doing what you want the BGE to do just not as frequently. Who wants to sit there and tend to their smoker every 30 min because it won't keep temp. To me that's dumb if you don't have to. It still requires some bbq knowledge to operate the BGE and make good bbq. People want to evolve and the BGE is just top of the line in it's field plain and simple. If the competition is beating you then you better counter with something to beat the competition.
2
Posted on 4/28/14 at 2:11 pm to WigSplitta22
I don't doubt that the Eggs are good smokers. I just want more cooking space and other options that they don't have.
Posted on 4/28/14 at 2:23 pm to WigSplitta22
quote:
You ARE doing what you want the BGE to do just not as frequently. Who wants to sit there and tend to their smoker every 30 min because it won't keep temp. To me that's dumb if you don't have to. It still requires some bbq knowledge to operate the BGE and make good bbq. People want to evolve and the BGE is just top of the line in it's field plain and simple. If the competition is beating you then you better counter with something to beat the competition.
1. unless you've got a really cold and/or windy day your smoker should be able to keep temp and smoke for more than 30 minutes unless you keep opening it.
2. I never had my ribs, butts, or BBQ sauce finish behind a team using a BGE.
3. My issue is not really with the BGE itself so long as they are not using anything to help control their smoke or temp. It's the use of the "automatic" smokers that I was seeing become popular in competitive grilling. I'm talking about things like this....
It's both insulated and electronically controlled. All you do is push some buttons, fill up the wood pellet holder and then it does everything else for you. Literally ZERO grilling skill needed.
This post was edited on 4/28/14 at 2:25 pm
Posted on 4/28/14 at 3:44 pm to Darth_Vader
If it's not against the rules and you always win, why are you complaining?
As far as electronic controllers are concerned, I'm not necessarily against them but I don't want one until I know I can control my grill by hand. I still wake up about once during the night to adjust but I keep a tight window on my thermometer (trying to keep 225, my window is 210-245). I'm sure one day I'll get one, though...
As far as electronic controllers are concerned, I'm not necessarily against them but I don't want one until I know I can control my grill by hand. I still wake up about once during the night to adjust but I keep a tight window on my thermometer (trying to keep 225, my window is 210-245). I'm sure one day I'll get one, though...
Posted on 4/28/14 at 3:51 pm to anc
No Primo? I'm getting a Primo XL when I get one.
Posted on 4/28/14 at 3:54 pm to Coon
quote:
If it's not against the rules and you always win, why are you complaining?
It's about the spirit of competition. Grilling is a skill and these auto-griller things take out most of the needed skill.
quote:
As far as electronic controllers are concerned, I'm not necessarily against them but I don't want one until I know I can control my grill by hand. I still wake up about once during the night to adjust but I keep a tight window on my thermometer (trying to keep 225, my window is 210-245). I'm sure one day I'll get one, though...
If someone wants to get them and use them at home, I have absolutely no issue what so ever with them choosing to go that route. My only issue is when people use these things in competition.
But as for me, I personally am old school and still do everything as much as possible from scratch (like making my own sauce & rub from scratch) and by hand (like using an old fashioned charcoal smoker). I take great pride in my BBQ being something that I made by hand. It's something I want to pass down to my son.
Posted on 4/28/14 at 3:55 pm to Neauxla
a green egg (and it's imitators) reminds me of toonces. sure it serves a purpose. but at the end of the day, they're pretty lame.
Posted on 4/28/14 at 4:00 pm to Rebel
quote:
Posted by Rebel a green egg (and it's imitators) reminds me of toonces. sure it serves a purpose. but at the end of the day, they're pretty lame.
Tell us more about your clearly extensive experience with ceramic grills.
Posted on 4/28/14 at 4:00 pm to Darth_Vader
fwiw Vader I feel the same way. Backwood Smokers (the brand i'm most familiar with) takes the skill out of it.
But i'm on a whole hog team. so they wouldn't be an option for us anyways.
But i'm on a whole hog team. so they wouldn't be an option for us anyways.
Posted on 4/28/14 at 4:05 pm to Rebel
quote:
wiw Vader I feel the same way. Backwood Smokers (the brand i'm most familiar with) takes the skill out of it.
But i'm on a whole hog team. so they wouldn't be an option for us anyways.
Yeah, it would be kinda hard to stuff a hog inside one of those.
We have not competed in years and only do a couple charity butt sales a year (if that). But we'll still get together every now and then just for old time's sake. We've talked about trying our hand at whole hog using our big trailer mounted smoker, but have never pulled the trigger. Any pointers you can give without giving away your team secrets?
Posted on 4/28/14 at 4:10 pm to Darth_Vader
quote:
Any pointers you can give without giving away your team secrets?
back up, back down, inject, don't inject, -- the secrets change every year.
The Shed won whole hog last year. They use a contraption that smokes a whole standing up similar to a beer can chicken.
Posted on 4/28/14 at 4:12 pm to anc
I've used all three in the op and seen no difference cooking wise. Bayou Classic is sitting in the backyard right now because it does the same shite as the others for much less.
Posted on 4/28/14 at 4:15 pm to Rebel
quote:
back up, back down, inject, don't inject, -- the secrets change every year.
Sounds like how things use to be. Every team had their way and their secrets.
quote:
The Shed won whole hog last year. They use a contraption that smokes a whole standing up similar to a beer can chicken.
Damn, did it have some sort of hook contraption to hang the hog from? I'm not very familiar with the whole hog set-ups.
We always had 3 big smokers and one grill. One guy on the team was the chicken man. He did all things chicken and he used the grill for what he did. The other guy was the brisket guy, he did all things brisket and used one of the three smokers. I was the butt, ribs, and BBQ sauce guy and used the other two smokers. I smoked the ribs, butts, and made the BBQ sauce and pork rub. We had one more team member who usually ended up helping me since I normally had two smokers going at the same time.
Posted on 4/28/14 at 5:58 pm to tigerfoot
quote:
So a staff blade will yield the same result as a game improvement club?
Yeah, if you're not practicing the correct fundamentals it will, and the same goes for good equipment and poor technique or ignorance in back yard grilling. It's not going to make you exceptional.
quote:
How come restaurants don't use gear you find at Wal Mart? Chef ignorance?
They don't use BGEs either, but because of volume and serious commercial kitchen equipment makes a joke out of a back yard grill.
That being said, their weight as an actual chef isn't the sum of their tools, but the knowledge, experience, and technique behind those tools. The tools just make it easier to pull off volume, and put out a consistent product, the same anyone can do, but what separates a chef from the weekend warrior is consistency, knowledge, and the ability to bang multiple things at once while Jim Bob is trying to focus on one simple task of not burning or over cooking the protein on his grill.
Posted on 4/28/14 at 6:18 pm to bnglcat
quote:
My weber smokey mountain seems to do a pretty good job as well.
I agree. The WSM is the best IMO.
Posted on 4/28/14 at 6:22 pm to anc
I'm an Old Smokey guy. Have to replace it every 3 years but I love it.
Posted on 4/28/14 at 6:56 pm to Geauxtiga
Kamado's are the most versatile grill you can buy. You can grill, sear, smoke, cold smoke, and bake on it. I get to cook on all the top end models(BGE, Kamado Joe, Primo, Grill Dome, and Black Olive). For the most part I can't really tell the difference from one to another. The Primo Oval is a little more versatile than the others but they all cook about the same. I personally own a Kamado Joe. It really just comes down to price, color, size, shape, and where it's made. Their warranties are all similar as well. If you buy a BGE, KJ, Grill Dome, or Primo you will be extremely happy. The reason most people push the Kamado they have is because its the best grill they have ever owned so naturally they believe its the actual brand that's the best and not the 3000 year old technology!! BGE is the Kleenex of Kamado's. They didn't invent anything they just came to market first. I bought mine based on price and the fact that I didn't want an ugly green egg, I bought a black KJ.
Posted on 4/28/14 at 7:15 pm to Mike da Tigah
quote:
fundamentals
Is what it's all about. I have the masterbuilt 40" digital smoker mentioned a few posts up, an electric Sanyo grill, and a $20 charcoal grill. That's all I need to do anything anyone does with these other products. The only reason I have two grills is for rainy days.
ETA:and honestly I don't really even need this stuff.
This post was edited on 4/28/14 at 7:19 pm
Posted on 4/28/14 at 7:43 pm to Nelson Biederman IV
This thread caused me to buy a bone in ribeye and fire up the primo this evening. Bastards.
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