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Big Green Egg or Kamado Joe

Indio said:
I love BBQ however exceptional BBQ places in Bay Area are non existent thus this itch to scratch.
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I dunno man. Not to be combative or anything, but I recently had a brisket pudding from a Bay Area purveyor that was beyond belief.
 
2nsane said:
watched a brand new BGE ruined first time it was used. dude sprayed half a bottle of charcoal lighter fluid in it to get it running. to this day it still smells like lighter fluid and produces funky food. while they hold the heat you should NEVER EVER USE LIGHTER FLUID or use Match Light or other type of easy light charcoal's. you will ruin it.
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I don't know why people still use lighter fluid. It's not hard to light charcoal :laughing

I have a vintage Imperial Kamado that works killer for both smoking and grilling. It's just on the small side so I can't really do anything that big. I've been using my little Smokey Joe for doing tri-tip and if I'm just grilling it's easier to use the gas grill since I'm lazy :laughing

The Pit barrel thing looks kinda neat but not terribly versatile.
 
carries an axe said:
That's got to be entirely a budget based question.

If you know what you're doing you can turn out good barbecue from a dirt hole in the ground and a piece of sheet metal.

Cool spending around eight hundred or so dollars? Get the egg. I've never met anyone who regretted it
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You are right, budget driven. I am ready to spend $ on BGE or similar. What do you think about Joe Kamado? Looks similar to BGE at least to my amateur eye.
 
fraz said:
No question for me and they are only $299 delivered...

https://www.pitbarrelcooker.com/

pbc_open.jpg


I have eaten a ton of different things from Pit Barrel and cannot go wrong. My buddy has been practicing to do a number of competition BBQ coming up and while he just upgraded to one of these bad boys http://stumpssmokers.com/the-classic/ the Pit Barrel is flat out amazing. I've tried a number of chickens, pork butts, and ribs, and they are all fabulous. Not to mention at Thanksgiving I tasted the most amazing turkey I have ever had in my life!

We have also used these with much success for a fairly inexpensive device https://www.weber.com/US/en/product/igrill/igrill2/

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Foentgosenof THE DIY bent, that is a commercial version of the Ugle Drum Smoker. A Google search will yield weeds worth of reading from just the first hit.

I built.my sister one as a wedding present, never having used one myself. 4 years later she says it remains the best present they got so either it's a good smoker or their friends give shit presents. Some of both? I built it with a fire basket that can be on the floor for smoking, or up high under the first grill for grilling.

The hanger rods pictured above are a neat idea I'll be incorporating into.my own in the next few months as I finally have the space to use one myself.

With a little patience you can make one for under $100. Under $50 if you're a super duper cheapskate
 
Indio said:
You are right, budget driven. I am ready to spend $ on BGE or similar. What do you think about Joe Kamado? Looks similar to BGE at least to my amateur eye.
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Just from looking at units in stores, the Kamado Joe is to BGE as Charbroil is to Weber.
 
Indio said:
Name of place? I would like to try too.
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He does pop-ups in the Bay Area and surrounding environs. His name is Marvin and goes by the username Mandle on barf. Shoot him a pm and find out where his next gig is. I think you'll really enjoy his work.:thumbup
 
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ratsblast said:
I would love a kamodo or egg myself, I have an old cast off barrel bbq/smoker I use, ugly but works. It is kind of tough to keep going between 275 and 300f for ribies but I dont know how accurate the temp gauge is.
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Daryn-

How are you doing Brother?

I have a Traeger Lil Tex and the full sized Texan. I need to get rid of 1 of them. Let me know if you are interested.

You have helped me out in the past, let me return the favor.
 
If you can swing the Kamado Joe model you want up front it will be cheaper than the equivalent BGE. Plus the Kamado seems like they are constantly improving while the BGE is relying on its reputation.

kamado-joe-vs-big-green-egg
 
Lefty, I am doing alriight, still alive despite all my inclinitions. Good luck with your old lady and doggies.
 
I've had a Kamado Joe for four years or so now. When I was comparing brands, it seemed BGE is the Mercedes and Kamado Joe is the Lexus. From reading threads on the subject, some felt the hardware on the Joe is better than the BGE. I use the BGE platesetter on my Joe; I have the Joe heat deflector as well, but I prefer the BGE platesetter since I can still add wood chunks and mess with the fire some. Overall, I have been very happy with the Joe, and the only thing I would change about my decision would be to get the big/XL Joe instead of the regular size.
 
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fraz said:
Yeah PBC is a smoker for sure but you can also throw steaks on and grill if you want to. Then again all of these egg, kamado, PBC can be used either way really. PBC is awesome price and package for the money.

Uploaded a few pics. The Stumps (beast is just about as tall as I am), one showing covered PBC size next to Stumps... and the custom smoker we fabricated from scratch that came out killer.
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Sweet arsenal of smokers!
 
poach said:
He does pop-ups in the Bay Area and surrounding environs. His name is Marvin and goes by the username Mandle on barf. Shoot him a pm and find out where his next gig is. I think you'll really enjoy his work.:thumbup
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Oh, Hi! Thanks for the compliments.

June 30th is the next gig at Triple Voodoo friday evening. I will probably cook 6 or 8 briskets, beef ribs maybe, pork ribs probably.
 
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2nsane said:
watched a brand new BGE ruined first time it was used. dude sprayed half a bottle of charcoal lighter fluid in it to get it running. to this day it still smells like lighter fluid and produces funky food. while they hold the heat you should NEVER EVER USE LIGHTER FLUID or use Match Light or other type of easy light charcoal's. you will ruin it.
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Getting a fully combusting hot fire in there at 700-800 might clear it out. The size and type of wood may also affect the seasoning of the pit.
 
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