Discussion
Probably been done before, but I’ve not looked.
I fancy a barbecue, for cooking things in my garden, and by things, I mean slow cooked beef, pulled pork, rotisserie chicken, and chicken tikka, rather than just burgers.
It looks like a ceramic egg thing like a Kamado Joe or whatever the big green egg one is called is the right tool for the job, would that be about right?
Given the way that Autumn has just hit, I’d hope that there could be some offers around, is anyone aware of any?
I fancy a barbecue, for cooking things in my garden, and by things, I mean slow cooked beef, pulled pork, rotisserie chicken, and chicken tikka, rather than just burgers.
It looks like a ceramic egg thing like a Kamado Joe or whatever the big green egg one is called is the right tool for the job, would that be about right?
Given the way that Autumn has just hit, I’d hope that there could be some offers around, is anyone aware of any?
Kent Border Kenny said:
whatever the big green egg one is called
Haha, the big green egg one is called.... wait for it, this will blow your mind......The Big Green Egg.
There is a variety of these types available, Aldi do a budget one every year, Lidl do a small one but you’re too late this year. Costco also do a nice one. Big Green Egg or Kamado Joe if you’ve got deep pockets but you don’t need to spend that much.
Kent Border Kenny said:
Probably been done before, but I’ve not looked.
I fancy a barbecue, for cooking things in my garden, and by things, I mean slow cooked beef, pulled pork, rotisserie chicken, and chicken tikka, rather than just burgers.
It looks like a ceramic egg thing like a Kamado Joe or whatever the big green egg one is called is the right tool for the job, would that be about right?
Given the way that Autumn has just hit, I’d hope that there could be some offers around, is anyone aware of any?
We have a Kamado Joe and love it, it does everything you mentioned really well. One of the best things we have ever bought.I fancy a barbecue, for cooking things in my garden, and by things, I mean slow cooked beef, pulled pork, rotisserie chicken, and chicken tikka, rather than just burgers.
It looks like a ceramic egg thing like a Kamado Joe or whatever the big green egg one is called is the right tool for the job, would that be about right?
Given the way that Autumn has just hit, I’d hope that there could be some offers around, is anyone aware of any?
try joining countrywoodsmoke abd kamado joe ownera groups on fbm and have a search
You also need to factor in the cost of a "Joetisserie" if you want to do rotisserie chicken.
Regarding the Weber vs. Ceramic argument, if I was starting from scratch I would definitely go down the ceramic route. Whilst you can do a low and slow cook on a weber, it's not easy to get anything over 4 hours so you really need a separate smoker, whereas with a ceramic you can do everything.
Which ceramic is down to personal preference. The BGE is very well marketed, and this is one you always see on TV whenever any restaurant chefs are using a BBQ. The Kamado Joe is marginally cheaper, and looks to have a wider range of accessories, including the absolutely vital Joetisserie.
Be sure to factor in the cost of the table / stand. With the BGE, their table costs pretty much the same as the BBQ.
Regarding the Weber vs. Ceramic argument, if I was starting from scratch I would definitely go down the ceramic route. Whilst you can do a low and slow cook on a weber, it's not easy to get anything over 4 hours so you really need a separate smoker, whereas with a ceramic you can do everything.
Which ceramic is down to personal preference. The BGE is very well marketed, and this is one you always see on TV whenever any restaurant chefs are using a BBQ. The Kamado Joe is marginally cheaper, and looks to have a wider range of accessories, including the absolutely vital Joetisserie.
Be sure to factor in the cost of the table / stand. With the BGE, their table costs pretty much the same as the BBQ.
Accessories are certainly a consideration and it’s true the Kamado Joe has the widest range, however I have a Wild Goose Kamado which can be bought from The Greenhouse People. It’s the same dimensions as the Joe so you can use all the accessories, but it’s much cheaper. Rotisseries are popular, I’ve just got a beer can chicken stand which works pretty well for a fiver
With regards to Kamado vs Weber, it’s as omniflow says, Kamados are expensive but they do everything really well. If you went down the Weber route you’d probably get a kettle first but find yourself wanting a smoky mountain and end up spending the same. Kamados also look much nicer in your garden.
With regards to Kamado vs Weber, it’s as omniflow says, Kamados are expensive but they do everything really well. If you went down the Weber route you’d probably get a kettle first but find yourself wanting a smoky mountain and end up spending the same. Kamados also look much nicer in your garden.
I've got the Kamado Joe. I've used Kettle BBQs on holiday and have a portable Weber they are excellent but don't retain heat long enough for long smoking sessions.
The Joe is significantly cheaper than BGE and huge range of accessories. More flexible too as ceramic heat shields are split so you can do direct and indirect cooking simultaneously. If the cheaper options from Costco etc had been available when I got my Joe, I'd have bought them - it's pretty simple tech.
The charcoal consumption is amazing - I started off a pork shoulder overnight yesterday and closed the vents too much (to avoid burning through coal overnight). This morning it was at 180 fahrenheit and I assumed it had gone out or burned out. It hadn't and hardly any charcoal had been used just getting by on a tiny few embers. Open the vents up and back to 230 in about half an hour.
You'll need a dual probe thermometer or Meater device and lots of patience. The small shoulder I'm smoking was stuck at 170 F for four or five hours (this is called 'the stall' and I believe is due the the latent heat required to melt the connective tissue in the meat). If I'm expecting to eat at 1800, I'm lighting the barbecue at 0600. I'll prep it the night before or even begin smoking the night before.
It's worth getting quality charcoal with big lumps. I'm using up bag of supermarket charcoal I bought on holiday and that's why I didn't manage the overnight smoke as well as usual.
Pork shoulder and ribs are the place to start. Beef is difficult as our brisket is not fatty enough. Whole featherblade steak, short ribs and ox cheeks smoke well. Turner and George are excellent and, all things considered, good value.
The Joe is significantly cheaper than BGE and huge range of accessories. More flexible too as ceramic heat shields are split so you can do direct and indirect cooking simultaneously. If the cheaper options from Costco etc had been available when I got my Joe, I'd have bought them - it's pretty simple tech.
The charcoal consumption is amazing - I started off a pork shoulder overnight yesterday and closed the vents too much (to avoid burning through coal overnight). This morning it was at 180 fahrenheit and I assumed it had gone out or burned out. It hadn't and hardly any charcoal had been used just getting by on a tiny few embers. Open the vents up and back to 230 in about half an hour.
You'll need a dual probe thermometer or Meater device and lots of patience. The small shoulder I'm smoking was stuck at 170 F for four or five hours (this is called 'the stall' and I believe is due the the latent heat required to melt the connective tissue in the meat). If I'm expecting to eat at 1800, I'm lighting the barbecue at 0600. I'll prep it the night before or even begin smoking the night before.
It's worth getting quality charcoal with big lumps. I'm using up bag of supermarket charcoal I bought on holiday and that's why I didn't manage the overnight smoke as well as usual.
Pork shoulder and ribs are the place to start. Beef is difficult as our brisket is not fatty enough. Whole featherblade steak, short ribs and ox cheeks smoke well. Turner and George are excellent and, all things considered, good value.
How much do you want to spend, will you spend time learning to cook and will it get much use?
I’ve got a KJ and a Weber kettle, I’m lazy and have never bothered to cook anything more than burgers/sausages and chicken from the butchers so the Weber is my go to bbq.
A mate fancies himself as the next Jamie Oliver and he loves to use my KJ, he does homemade ribs, spatchcock chick, kebabs etc.
I’ve got a KJ and a Weber kettle, I’m lazy and have never bothered to cook anything more than burgers/sausages and chicken from the butchers so the Weber is my go to bbq.
A mate fancies himself as the next Jamie Oliver and he loves to use my KJ, he does homemade ribs, spatchcock chick, kebabs etc.
NelsonM3 said:
Personally, I would buy a Weber Smokey Joe or Go Anywhere. Small, incredibly versatile BBQs that heat up quick and clean up like new when finished. If BBQing isn’t for you or something you won’t do often at least you’ve only spent £100
That's not how it works. Currently iv read this thread about all this long cooked smoked stuff and can 100% see myself now becoming a professional pit master.In reality I'll cook burgers on it, but that's not how men work. Must buy the best lol.
hotchy said:
That's not how it works. Currently iv read this thread about all this long cooked smoked stuff and can 100% see myself now becoming a professional pit master.
In reality I'll cook burgers on it, but that's not how men work. Must buy the best lol.
It's a shame most Brits think grilling = barbecue. In reality I'll cook burgers on it, but that's not how men work. Must buy the best lol.
Smoked pork shoulder is really quite easy to do - just takes longer. The piece I cooked yesterday cost less than a fiver and there's 1/3 left over.
Chicken (especially wings) and fish (only takes half an hour at 250F) are amazing from a smoker.
The kamado type BBQs are good at grilling too. Heat up really quick. I'll use mine on a hot day to avoid heating up/stinking up the kitchen with steak or chops
Hanglow said:
I've been toying with the idea of a green mountain pellet grill, does anyone have one and can compare to something like BGE etc?
They're good, they're set and forget. They are different though, although difficult to describe. You can 'dial in' the amount of smokiness the meat attracts.
Personally, I'd be buying a Monolith ceramic and Kamado Joe accessories. I'm pretty sure the Monolith is under offer at the moment as the UK distributor is closing down, with one last shipment coming in.
Or, if money is no object, grab a Komodo Kamado. Just the metalwork of the grills and fire basket weighs as much as a typical ceramic kamado.
OP, I can't comment on the quality etc of this https://www.barbequick.com/grillguide/product/kama... but it seems broadly in line with pricing for the Aldi one.
As you're going to do more than grill, get one, it makes life so much easier than a kettle barbecue as it holds and manages temps so well. Weber kettles can cost as much and more.
Edited to add - it's out of stock anyway. Looks like a lot of the super expensive Komodo Kamados are out of stock too!
As you're going to do more than grill, get one, it makes life so much easier than a kettle barbecue as it holds and manages temps so well. Weber kettles can cost as much and more.
Edited to add - it's out of stock anyway. Looks like a lot of the super expensive Komodo Kamados are out of stock too!
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