Well, if you're talking about a Big Green Egg, yeah, I've had one for over five years. As versatile as a Leatherman.....
Yep - BGE here too. Pretty nice little island you got there. I built one from some recycled kitchen cabinets, and a piece of butcher block countertop. Here it is set up at my old place. Unfortunately the Egg's not in it at the moment - its gotta live in the garage until I build the new deck next spring.
good possibility I may qualify for that title, I've been known to check my temps with little or nothing on, yeah I know more info than needed
been running a BGE large for the last 9 years , have an Englander Pellet grill now but i still prefer the EGG for some things (beer can chicken in particular) as far ac a charcoal "do it all" grill the Egg is as good as it gets
I have a #4 Imperial Kamado. Barn find. Kamado cookers are the ultimate smokers. Well insulated and air tight.
I have a cheaper version of the Egg called the. Chargriller Akorn and love it! I use it all the time.
I have a kamado, a master I am not. Definitely a learning curve involved. Roasted a couple chickens on it last night, already ate them, no pics. I read a lot online that only lump charcoal should be used. I have been using Royal Oak Lump, but am disappointed with the size of the charcoal. A few large pieces, but half the 22 pound bag is very small pieces and dust. I'm using Stubbs hardwood briquettes tonight on a pork butt, so far, so good, maintaining 225. I filled a chimney starter with the briquettes, poured half of them into the firebox, half lit the briquettes in chimney. The briquettes in the firebox were piled to one side of the firebox bowl, the half lit chimney of briquettes placed on the other side. I like to control the temperatures, and find the smaller the initial fire, the easier it is to hold lower temps. High temps are easy, just open the lid. The coals will take off. I like to smoke a tri tip cut roast at 250f to 130f, then open it up and sear it. Kamado ceramic cooker is very versatile. I have baked bread with it. The moisture holding qualities of the ceramic cooker replicate a dutch oven baked loaf. The biggest advantage of a kamado is temperature control. That and superior moisture retention. What are your techniques for controlling temps? Best brands of lump?
I will be the first to say the Akorn is not an Egg, or a Vision or a kamado Joe but for what it is and what it cost me it has met any expectation that I had and I would say passed most of them that I had. Mine is 3 years old and is still in great shape other than a bit of rust on the bottom tray from water sitting on it. I have had no trouble maintaining low and slow temps with it and smoke at 225-250 frequently. I originally bought it since it was $250 and I wanted to try a Kamado style cooker. I thought if I liked it and got a year or two out of it and then moved to an Kamado Joe I would be happy. Now that it is 3 years old and still going strong I really can't convince myself to drop a ton of money on one until this one craps out. I honestly hope it lasts another 5 years for my pocket books sake. I will say one thing I like about it more than a ceramic style is the fact it is light! My wife and I easily load it in the truck to take camping with us which we wouldn't be doing with an Egg or similar ceramic cooker.
If you play your cards right you can grab a vision classic b for 299$ when sams or costco put them on the chopping block. I enjoyed my Akorn then it tipped & dented bad, beyond repair, top dome rim. . That was my excuse to grab the vision, nothing is conserve fuel like the Akorn - but the vision has been an enjoyable workhorse. God forbid vision fails, I will get another & I won't go back to the Akorn.. Don't get me wrong, I had a year plus of fun & good eats on the Akorn.
