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re: Kamado Joe has come out with a new version of their grill
Posted on 3/24/23 at 9:37 am to grizzlylongcut
Posted on 3/24/23 at 9:37 am to grizzlylongcut
What advantages does this have over the masterbuilt 800?
1
Posted on 3/24/23 at 9:41 am to sidewalkside
quote:
I've never seen a group of men so worried that a BBQ grill is going to take away their man card. It's amazing how fragile all the OT baws are.
Exactly. I thought the whole point of the deal was to eat delicious meats?
Posted on 3/24/23 at 9:46 am to 21JumpStreet
quote:
What advantages does this have over the masterbuilt 800?
It's higher quality, it's a brand known for its quality. It also allows you the option to grill without the electrical stuff if you so wish; or you can turn it off/on during the cook as well. It also tells you where to set your vents, which will help you learn how to do it manually.
Other than that, I don't know much about Masterbuilt as a brand.
Posted on 3/24/23 at 9:46 am to Rebel
Love my PK
Posted on 3/24/23 at 10:42 am to grizzlylongcut
I guess these guys must also bake their own bread, grow their own fruits and veg and personally hunt the meats they eat...you know because to them the fun is in the process.
Posted on 3/24/23 at 10:53 am to tadman
quote:
but a big part of the skills associated with smoking are during the heat process. Not prep.
Posted on 3/24/23 at 10:55 am to poochie
quote:
ETA: I just went back and looked at CarRaRod’s social media and don’t see any cooking posts, smoked meats, crustaceans, or otherwise.
Posted on 3/24/23 at 12:14 pm to im4LSU
quote:
This is insanely idiotic Heat and smoke are what cooks and provides the flavor no matter what shape the fuel is in. There is a slight learning curve but the food tastes just as good on a pellet grill. Sorry your friends don’t know how to use their grills.
Most people don't know how to smoke properly on a pellet smoker. Those smokers burn so efficiently that they don't produce much smoke. Don't just set it to your desired temp and start cooking or you will never get good smoke.
To get a good smoke ring on them, you need to start your cook off at lower temps for the first few hours of the cooks.
When I use my Blazn, I start it off at 185 so the pellets don't burn as efficiently put off more smoke. Once I get about 3 hours in, then I bump my temp up to 225, 250, etc for the rest of the cook. No need to buy a smoke tube, etc..
BBQ for me is a hobby, I have more pits than sense. I cook on everything from stick burners to homemade charcoal smokers and I can turn out great BBQ on any of them. At the end of the day it's not the smoker you are using, it's the knowledge of how to use it properly. The basics apply universally amongst all types of cookers.
Posted on 3/24/23 at 12:19 pm to sidewalkside
quote:
I've never seen a group of men so worried that a BBQ grill is going to take away their man card. It's amazing how fragile all the OT baws are.
It sure the hell took away that one guy's man card who came here last July 4th begging for someone to teach him to light charcoal. I think he may have left the country in shame.
Posted on 3/24/23 at 12:33 pm to BayouBengal51
quote:
At the end of the day it's not the smoker you are using, it's the knowledge of how to use it properly.
100% correct. Which proves my point. A computer is NEVER needed to produce a good result. I have no doubt the marketing people for these grill companies are laughing all the way to the bank at people willing to throw money at such an unnecessary item.
Secondly, I know someone will say “but, but it’s easier and I don’t have to tend to it all day.” Ok, but if you have a non-electronic pit and you can’t step away to do some chores, you’re not using it properly.
I have one buddy with a Traeger who told me he can just let his brisket cook all day while he’s at work and it will be done when he gets home. Ok buddy, I’m sure that will come out juicy and delicious. That’s the mindset of your typical computer smoker.
This post was edited on 3/24/23 at 12:36 pm
Posted on 3/24/23 at 1:22 pm to WigSplitta22
quote:
Here we go with the typical old fart way of thinking.
No one is stopping you from buying the outside oven. Have at it.
Posted on 3/24/23 at 1:26 pm to TCO
quote:
I have one buddy with a Traeger who told me he can just let his brisket cook all day while he’s at work and it will be done when he gets home. Ok buddy, I’m sure that will come out juicy and delicious. That’s the mindset of your typical computer smoker.
We get it we get it...you're a real man because you know how to use grills and smokers better than other people
Posted on 3/24/23 at 1:32 pm to TCO
quote:
I have one buddy with a Traeger who told me he can just let his brisket cook all day while he’s at work and it will be done when he gets home. Ok buddy, I’m sure that will come out juicy and delicious. That’s the mindset of your typical computer smoker.
Why not? Do you really *need* to open the smoker to look at that piece of meat if you know the temperature has been stable with no flare ups?
This post was edited on 3/24/23 at 3:27 pm
Posted on 3/24/23 at 4:10 pm to kengel2
quote:
Why not? Do you really *need* to open the smoker to look at that piece of meat if you know the temperature has been stable with no flare ups?
Spritzing?
Mop?
Wrapping?
Posted on 3/24/23 at 4:21 pm to TCO
quote:
TCO
Like I said before, I’m on a competition team. I’ll be at the World Championship this May along side Chris Lilly, Myron Nixon, Big Mo, you name it. All of the who’s who in BBQ.
We talk about “super smokers” like you.
You’re a dick.
Smoke how you want to. Let others do what they want. If they ask for help or guidance, tell them what you think you know.
Posted on 3/24/23 at 4:24 pm to Rebel
Of all the grills and smokers I have, I’m about to go use my Weber Genesis gas grill.
I’m going to grill 2 burgers. They will be excellent. I doubt you would know from the taste that they were cooked on gas vs charcoal.
I’m going to grill 2 burgers. They will be excellent. I doubt you would know from the taste that they were cooked on gas vs charcoal.
Posted on 3/24/23 at 4:29 pm to grizzlylongcut
There is definitely a learning curve getting to know how to set vents on your first ceramic cooker.
But once you learn to dial it in, it’s incredible.
I still love my stick burner. But my Joe is now my go to smoker for butts, a brisket, or 3 slabs of ribs.
If I’m doing more than that, I have a Backwoods that’ll cook 10 slabs of ribs.
But once you learn to dial it in, it’s incredible.
I still love my stick burner. But my Joe is now my go to smoker for butts, a brisket, or 3 slabs of ribs.
If I’m doing more than that, I have a Backwoods that’ll cook 10 slabs of ribs.
Posted on 3/24/23 at 10:50 pm to Cajun75
quote:
What brand and model do you have?
Louisiana Grills Kamado from Costco. It’s currently lit with a 15# (before I trimmed it) USDA Prime brisket on it. I’ll post my before/after tomorrow when it’s done if I remember
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