Porkchop

Ridiculous to pay a huge shipping bill for other charcoal when RO does a great job and I have never had to add to a cook either.

exactly my point. i think that the extruded stuff is kind of a krutch... didnt have the stuff when i first started cooking, and, after a VERY few test runs, was able to keep a fire going all night very easily, without a guru, i might add. and i'm no genius; not bragging. N-E-BODY can do this. to be told how great it is for low-n-slows is called "creating a demand".

i mean, the ceramic cooker does SO MUCH for the pitmaster. shouldn't the pitmaster have to do/learn SOMETHING, rather than giving the credit for his/her good food to, of all things, some miracle charcoal? shouldnt we take the time to learn how to control drafts, use "spice wood", set our fires, etc.? so that, when we take our efforts to the table, it represents something that we've taken pains to learn to do?

any cook/chef needs to know how to assemble ingredients, use herbs and spices, create recipies, etc. what sets the PITMASTER apart from the kitchen or home chef? our skills with our pits. you don't just turn a knob, and the cooker goes to the temp on the knob. you have to know SOMETHING. the ceramic cooker, by virtue of construction, eliminates so much in the way of "babysitting". it is so stable and eliminates so much worry. be responsible for SOME of the artistry and science of BBQ without buying your way out of it with fancy charcoal and electronics.

i've cooked on steel pits, cheap pits, Weber kettles, and big gas fired restaurant BBQ cookers, along with my ceramics. i dont consider ceramics "cheating". they were around BEFORE steelies, so really, technologically speaking, they are a step BACK. MORE primative.

sorry to rant, or if i've stepped on any toes, but this really is a philosophy close to my heart. i really do mean it when i say...

thats what i call a HOG!

funny, considering my advice on the ol BGE. since the old firebox is still in pieces in the POSK, the only use i have for it is as a container for stuff on the back patio and, hilariously, to hold a plastic garbage bag. i needed it for trash, paper plates, styro meat trays, etc., so i just popped open the lid, held a corner of the bag against the rim of the POSK and lowered the lid.

not exactly the "paper test", but it is firmly held in place, and convenient enough right there. i'll have to post a pic. it's pretty funny.

of course, if i didn't have to rutland the pieces back together again, i might use it more. plus, the metal lump saver is about rusted thru. i DO occasionally use the upper grill in my KK, and it fits as long as the handle on that grate is put towards the back of my cooker. but, philosophically speaking, that arrangement is an affront. i NEED to get the kk "grill with legs" sometime soon.

if i can get myself to re-repair the firebox and get a knockoff porcelain replacement grate for my rusted out "lump saver", then maybe i'll use the POSK again. oh, and the damper top is STILL rusted half open, so temp control involves TIN FOIL.

so, no, i havent found a buyer. honestly, i would feel like im being unethical selling it, even if i could. the couple calls of interest i got never returned for a second call or look.

you're learning kat! next step is to take the pics. we all dig food pr0n!

had porkchops off the grill and roasted brussel sprouts for dinner the other nite too!! what can i say; pork VERY GOOD! i am the other white meat

hey nobiv, a couple firebricks and a no-name 22" grate from a lowes/menards/home depot will give you 2 tier cooking for cheep! if it were me, i'd keep the BGE and get the KK later on to supplement. just have the whole gang over for a holiday dinner and say, "yknow honey, i WISH i had enuf grill space to do everything for dinner... those taters would sure be good baked up on the grill"... that way, you got one cooker for the gynormous turkey, roast whatever, and the other for taters, corn, bread, BRUSSEL SPROUTS, ABT's, whatever...

its a good plan...

prime, its like you are whisperin sweet nothins in my ear! i love me a pig pullin. friday morning and you got me thinkin whole hog bbq... good to live in the usa!

i'm always dang happy with my Royal Oak lump! got 10# bags for 3.50-something at wally world yesterday! nice. only lump i generally get is RO or Cowboy. both do what i need.

folks need to work on their technique and not worry about the charcoal, for crying out loud. i get 20-30 hour burns on my RO all the time, cowboy too.

yeah, thats the thing for me. aside from the spring hinge on the XL BGE, and the damper top sometimes falling off, i've got nothing BAD to say about BGE. they are great cookers, for sure. there are just more GOOD things to say, imo, about my KK. i do hear folks talking about how the BGE is "ugly", but that's in the eye of the beholder. i think they look fine. they aren't as majestic as my KK, but i wouldn't call them ugly either.

and they'll cook up a storm, for sure!

bottom line, i wouldn't feel like i'd made a bad choice by buying an egg; it just might bug me a little that i could have made a better choice had i waited a little longer. and trust me on this; i know a little bit about "ceramic" cooker regret i have had the "cement cooker blues" before.

defo NOT an expert, but i've done kebabs marinated in italian dressing on the grill. hot and fast, rare in the center. same on some thick cut chops. wouldn't try a roast; too lean. better for a braise or "pot roast". personally, i'd cube a large-ish roast and make stew or chili in the pressure cooker or dutch oven. but i'm with deej on this one. my fave is smothered chops, like with pork chops, with mushroom gravy and fried taters.

no tony. it's still the same. altho i think some places sell the bge with the optional steel daisy wheel already. they also let in the rain a little bit...

...she might destory me with the cross exam!

i propose a pillow fight!

i own a KK, and have cooked on BGE a couple times, at various temp ranges. some things to consider...

1) hinge - the KK spring-loaded hinge is great! i consider it to also be a safety feature. if your fire gets away from you, you can just let go of the handle, and no damage done. you would have to compare this to the XL BGE. that hinge is kinda weird. it's spring-loaded as well, but is awkward. i don't like it at all.

2) cost - when you look at all the "extras" that you'll actually need with the BGE, you'll be spending more than the ticket price. its still lower than the KK, but not by a bunch. when i bought my KK, there wasn't any difference, plus i would have had to load it up in my car and cart it home, rather than have it dropped off by a truck. my advice, if the difference in cost is an issue, save your bones up a little longer and get the KK.

3) construction - while "heavier" doesn't necessarily mean "better" (like some other "ceramic" cement cookers), my limited experience with BGE seems to bear out that the KK does insulate better, holds in the heat, and is more fuel efficient than the BGE. not by a ton, but appreciable.

BOTH cookers are great. they will do hot cooks, and overnite low-n-slow cooks. for comparable grill space, you'll need to compare the KK with the XL BGE. there are other features that the KK has over the BGE that i've left out for the sake of brevity. bottom line, I chose the KK, and i have a BGE dealership here in town!

good luck in your decision. regardless, WELCOME! i DO dig the BGE... i just like my KK a little better

nice pull!!!! chris brines, or injects, or something, doesn't he? the brisket is picture perfect too. can tell that he trimmed the fat cap within like 1/4" or less, yah?

techniques shared, pls?

nurses are hot! heeeeee

that'll be real handy, you ever burn your widdle paw again

too bad prime! i guess its not that big a deal really... searing makes the steaks, chops, whatever taste good. so long as it gets done, right? i guess its a minor point, the whole "seal in the juices" thing... i guess they've never bothered to look at their platter after pulling steaks off the grill... "gee, how'd all this juice get here? i thot i seared it all in..."

as an aside, my 9 year old daughter always asks for "extra juice" on her RARE steak... my girl!

yknow, sanny... ive always said that id never go back to school, but as long as you're being supportive

so, is he gonna be a doctor? a doctor & a lawyer??? now, thats a couple you want in your corner, right there...

'sides, after ol boy gets outta school, he's gonna OWE ya sanny... so keep window shopping the cookers! who KNOWS what'll be out by that time; they might even come with trained monkeys!

your socks probably match, too, huh?

such a GIRL...

at least the hat, curly! and, i'd tint the window, just to be safe...

www.boredatwork.com

www.ubersite.com

www.somethingawful.com

just a few choice sites for wacko stuff...

I'm sure curly knows all about this already...

http://www.catenema.com/cat1.html

bonus joke: what has 2 legs and bleeds uncontrollably?

*

1/2 a cat...

i do mine indirect 250 for as long as it takes; can take a couple hours for the bacon to get crisp. don't use thick cut either. as thin as you can get it. my favorite brand for this is DAK, danish bacon from good ol' wally world. inexpensive and good. otherwise, on-sale brand name, NOT the el-cheapo Aldi/Sav-a-lot brand stuff. Farmland's good, Hormel Black Label, or Oscar Mayer even. just as long as its the thin stuff.

Atomic

Buffalo

Turds

jalapeno stuffed with cream cheese, wrapped with bacon, smoked on the kk til bacon is crisp and jap is soft...

many and varied individual tweaks to this "horse doover" exist. i split them in half, seed, and fill with a sweetened "honey nut" softened cream cheese, wrap in half slice of bacon, sprinkle with rub, and let them rip.

they are horribly addictive. testify, yall!

that sounds like it was made for me! if i ever get a rotis, that's my 1st cook! well, maybe 2nd, after a chicken or 2...

man, majestic, you called it dude! you gotta do a rotis boneless rib roast! prime, would you please explain what a top butt is? sounds like a leaner, thin sliced affair?