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Started By
Message
re: Green Egg vs. Komodo vs. Bayou Classic
Posted on 4/28/14 at 10:50 am to hendersonshands
Posted on 4/28/14 at 10:50 am to hendersonshands
1
Posted on 4/28/14 at 10:50 am to LNCHBOX
quote:
Well that's not really a $200 out of the box smoker now is it?
I like all implements that can get me smoked meat. The less charcoal and less cost on charcoal the better. And that's one way.
I feel like some historian/grilling enthusiast realized some cultures just made 2 clay pots to keep even temps.
I feel like I can make an Egg with two garden pots from Walmart for $50.
This post was edited on 4/28/14 at 10:52 am
Posted on 4/28/14 at 10:51 am to Napoleon
quote:
all seem like a waste of money to me. I can smoke great food in a $200 smoker.
Green Egg is the Yeti of the smoker world.
Posted on 4/28/14 at 10:51 am to LNCHBOX
I won a few BBQ contests using..*gasp* a $130 great outdoors propane smoker.
Even though you could set and forget it I like my charcoal kamodo way better.
Even though you could set and forget it I like my charcoal kamodo way better.
Posted on 4/28/14 at 10:53 am to Mike da Tigah
quote:
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
I have no problem with folks using these things at home but cannot stand that these "programmable" smokers have become popular in the KCBS. That's why I quit doing cook-offs about 6 or 7 years ago when these and things like the BGE started hitting the scene.
Posted on 4/28/14 at 10:53 am to ShubutaMS
quote:
Green Egg is the Yeti of the smoker world.
No. BGE does not come with a decal to put on your truck.
Posted on 4/28/14 at 10:54 am to LNCHBOX
quote:
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?
It's not 900 dollars, and the cold smoke unit is a hundred, but could easily be made out of products you can find at HD if you like. It's not rocket science, and I can maintain a much more consistent temperature and handle a lot more volume.
Posted on 4/28/14 at 10:54 am to ShubutaMS
quote:
Green Egg is the Yeti of the smoker world.
Funny. A friend of mine this weekend smoked brisket on a Green Egg then let it rest in a Yeti Cooler.
That may have been his secret.
Everything I have ever eaten off of one of these ceramic cookers has been amazing. I think the Komodo Joes look better and they are slightly bigger, but don't want to sacrifice food quality for how well it looks on my back porch.
Posted on 4/28/14 at 10:54 am to anc
the BGE may be worth the price but I don't really see what it would do better than my Akorn. I cooked pork butt and ribs around 220º for 4-5 hours with just checking occasionally to make sure the temp stayed consistent.
It doesn't take much charcoal either. I've grilled 3 times with one bag of lump charcoal and I have enough for one more cook.
It doesn't take much charcoal either. I've grilled 3 times with one bag of lump charcoal and I have enough for one more cook.
Posted on 4/28/14 at 10:55 am to Mike da Tigah
quote:
It's not 900 dollars
I never said it was, but using electronic fans to regulate temps isn't really a fair comparison.
Posted on 4/28/14 at 10:55 am to Darth_Vader
quote:
I have no problem with folks using these things at home but cannot stand that these "programmable" smokers have become popular in the KCBS. That's why I quit doing cook-offs about 6 or 7 years ago when these and things like the BGE started hitting the scene.
I feel ya bro. I quit using public roads once all these damn horseless carriages started taking over
Posted on 4/28/14 at 10:57 am to Mike da Tigah
I am not going to argue one way or the other, but I would think the ceramics seal better thus holding the moisture and producuing a jucier piece of meat, no?
BTW, I own a Primo XL and love it but I didn't pay anywhere near $1000.
BTW, I own a Primo XL and love it but I didn't pay anywhere near $1000.
Posted on 4/28/14 at 10:58 am to LNCHBOX
quote:
I never said it was, but using electronic fans to regulate temps isn't really a fair comparison
It's not an electronic fan. It's a temperature control, similar to what you will find in a conventional oven, not convection cooking. The cold smoke unit is key though. Nothing puts out what that guy does in volume. Combined with regulated heat and way way way under 900 dollars, and I win.
This post was edited on 4/28/14 at 10:59 am
Posted on 4/28/14 at 11:00 am to SaltyMcKracker
quote:
I feel ya bro. I quit using public roads once all these damn horseless carriages started taking over
The point of cook-offs and the KCBS is that smoking is a skill. And a HUGE part of that skill is being able to work your grill to keep a consistent smoke and consistent temp. These insulated grills with automatic settings take a big part of the skill out of it. Like I said, i have no problem with folks using them at home. My only issue is that they're being used in competition.
Posted on 4/28/14 at 11:02 am to ShubutaMS
quote:
Green Egg is the Yeti of the smoker world.
bullshite
Posted on 4/28/14 at 11:03 am to Pectus
quote:
I feel like I can make an Egg with two garden pots from Walmart
Funny, I think Alton Brown did that on his show. My wife gave me the BGE for father's day about 8 years ago. I can put a brisket on it in the morning, leave it and it will hold at 225 for at least 12 hrs.
Posted on 4/28/14 at 11:04 am to Teufelhunden
quote:
Funny, I think Alton Brown did that on his show.
He did.
Posted on 4/28/14 at 11:04 am to Janky
quote:
I am not going to argue one way or the other, but I would think the ceramics seal better thus holding the moisture and producuing a jucier piece of meat, no? BTW, I own a Primo XL and love it but I didn't pay anywhere near $1000.
It's like a cast iron pot. It just maintains temperature more consistently by retaining heat, but guess what? Like the BGE, the cast iron doesn't make the jambalaya turn out better than what you can conceivable do in a magnalite and ice chest if you want to. IOW, that's not what makes it taste better than others. It's knowing what the F you're doing and what makes food taste good that makes it taste better.
Posted on 4/28/14 at 11:06 am to anc
This past weekend I cooked in a chicken wing contest and we used 3 XL green eggs. Went great and couldn't have been happier with their performance. So many people had to keep tending to their smokers, adding wood and coals, relighting, etc... Green eggs are so easy and maintain heat great. Never had to add wood during the whole event...8 hours of cooking time and could have gone way longer.
I have no experience with the others.
I have no experience with the others.
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