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Looks real good. Does it use compressed wood pellets or something else?
I have a friend with one of these and they are incredible:http://www.kamado.com/I have a no name (large) egg shape that is similar, but much more modest in every way.
Here's what I use:
I am certainly jealous of all you guys with the ceramic vertical smokers...! Am curious about the horizontal barrel/offset smokers...I've heard that the main difference between models is in the venting options that allow you to control the airflow, and that the cheaper models (eg. brinkman) don't have enough vents...leading to uneven temperature inside the barrel (ie. hotter near the coal-box, cooler near the top vent). What models do you guys have, and do you find any problems controlling the uniformity of the heat?
Quote from: Marbles on 9 Jun 2008, 05:50 pmI have a friend with one of these and they are incredible:http://www.kamado.com/I have a no name (large) egg shape that is similar, but much more modest in every way.Wow, I don't know how well they work, but they sure do look nice!
Phil:Once you ever take the plunge for a ceramic vertical smoker you will wish you had not waited. With my grill dome extra tall I can hang a grate below the main grate and can install a third grate over the main grate. On the lower grate I use fire brick when I want to slow cook a butt, turkey or somthing. On the main grate I can load with fook and do the same on the top grate. When the food is placed on the grates of the coarse the fire is just smoldering to generate a temperature of 200 to 225 F. I shut the dome and then adjust the top vent and bottom vent until the temperature stays where I want it. It usually takes me about an hour to finally get the vents adjusted prefectly and then the temperature will hold for believe it or not for 20 to 24 hours without touching it. I use a remote therometer to monitor the inside grill tempt and the meat tempt. You can buy a draft control unit (fan and thermostat controlled) but I don't need one with my grill. Slow cooked food comes out moist and delicious. Both the Big Green Egg and Grill Dome Websites have user forums. If you visit you will quickly verify that people really love these grills!Ken
Here's what I use:The side box is great. I can cold smoke by only having a small fire on the side and channeling the smoke into the larger section via the vent, or I can easily control warmer temps by having a coal bed in the large section and using the vents.The side box is also handy for extra stuff like that chicken you can't quite fit on the grill with a ll the ribs.
HiI have this very same smoker. I also want to cold smoke but I am not following you when you say you can cold smoke on this particular smoker. I thought I had a very good imagination, but looks like I don't LOL!!Can you explain precisely how you cold smoke with this smoker?Many thanks in advance!Steve
I too have been eying a XL green egg but I am not sure it is big enough. I currently use a plain ole 24" webber which I love but would like more space to get the whole meal out at once with larger parties. The XL is 24" so its a step up in function but no more square inches.
Quote from: Anglo on 11 Jun 2008, 05:14 pmHiI have this very same smoker. I also want to cold smoke but I am not following you when you say you can cold smoke on this particular smoker. I thought I had a very good imagination, but looks like I don't LOL!!Can you explain precisely how you cold smoke with this smoker?Many thanks in advance!SteveI get a small coal bed going in the small compartment. I put a large pan of ice on the bottom of the large compartment, then replace the grates. I put the wood chips of choice on the fire, let them burn a bit and close it up. Then just put your protein in the large compartment, close the lid and you're cold smoking. It actually works very well. I had designed a set-up with a smokey jo that used tubing to plumb the smoke into a small refrigerator that had a vent on top. This has proven to be less delicate, but much easier.
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