Does anyone have one of these babies? I think my grill's EKG is going to flatline soon (12 yrs old) and I'm thinking of getting something that will last a bloody long time and is somewhat easy to use and not need a whole day's notice to get the burn a happening. Something that wll outlast Emeril. Please weigh in your opinions and preferences; I know some like a BGE, some like a Webber and some have other favorites. I've also looked at Vermont Castings- they look nice. I realy like the Egg but sometimes I don't have 2 hrs to prepare for a juicy rib eye...
Cheers!
Cold Smoke
I know 4 people that have the Green Egg or oval. All swear by it! Warranty excellent and does a great job on everything you put in it. Add a BBQguru, and you have complete control of the temp too. They have a fan setup specifically for that type of smoker. They really have some fancy ones too. Viking Range has a stainless exterior egg that really looks sharp, but bet the price matches the look. Green Egg folks also have a website like this one for the cooking afficionados!
Check out this one too:
http://www.nakedwhiz.com/ceramic.htm
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
When BigSmoker sees this, he can give all the details on the Big Green Egg, he sell ceramic grils http://www.bbqshopping.com/catalog/
CS,
I belong to the Arizona BBQ Association, alot of those folks have them. If I was to buy another grill/snoker, it would be one them. They talk about extruded charcoal in flavors such as coconut. These guys have it down. By the sounds of things they are nothing like an offset or condom cooker.
Here is their forum.http://www.azbbqa.com/forum/phpbb2/
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
C.S. I have a Napolean grill.It really works well for me and my family.The grill can be run off of propane or you have the option of using charcoal[:)].The burners are heavy wall stainless tubing and They clean up well with a set of tip cleaners.IMHO it is the best grill I've used.
<b><font face="Comic Sans MS">KEEP ON SMOKIN OR GRILLIN[:D]</font id="Comic Sans MS"></b>
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
BGE is a great cooker. Besides my Bradley I have a large BGE a Primo Oval(I sell these) and a small Grill Dome. All are made from ceramic and cook equally well. The egg and primo are glazed and the GD is painted. I not sure where the 2 hours for a steak comes from? I regularly cook my steaks in 30 minutes or so. The preferred method on a ceramic grill is to start a blazing fire. I do mine at about 550f. Some folks go to 750+. Anyway I rub mine with a little grape seed oil(won't burn at high temps) and my favorite rub. Let them sit while the cooker gets good and hot. Sear steaks for 90 seconds per side then remove from heat. Close vents on cooker and let steaks sit in a cold oven for 20 minutes. Cooker will settle in about 375-400f during this time. Put steaks back on for 2-5 minutes per side depending on how you like yours. Serve and enjoy. I will lots of time cold smoke mine the day before for a great smokey flavor. As far as the charcoal goes the extruded coconut lump has little to no odor. Burns hot and long but hard to get started. Ceramics also bake the best pizza and bread I've ever eaten. If you have a ceramic grill along with your Bradley you don't need anything else for sure.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hi ColdSmoke,
I don't claim to be a grilling expert, but if you're looking for an easy-to-use propane/LNG grill (as opposed to charcoal or electric), the you might want to look at a Pheonix. I currently have a Webber Silver A, which I like a lot, but if I want to cook something with indirect heat I really need to use the rotisserie option, which is about $100 and a bit inconvenient to set up just to do a chicken or two . . . I also have a Phoenix "basic black" grill at our summer home in Maine, and I absolutely love that grill!
The Pheonix basic model is about $500 (same as the Webber + rotisserie, but it uses a neat drip pan to provide all-indirect heat while directing any drippings into a collection bucket. I have done chickens, turkeys, vegetables, shish-kebabs, and legs-o-lamb without a rotisserie and they are fantastic--no burning of the outside and really juicy. I bought one of the early units several years ago, and the only complaint I have is that the burners are a bit weak (30,000 BTU) if you want to really sear a steak. However, I understand they have increased the burner capacity to correct this problem.
The Phoenix is not a highly refined product--the company started making grills from leftover sheet metal they had around from their custom car parts business in North Carolina--but I really love the indirect heat concept.
Just a thought to make things even more confusing . . .
John
Newton MA
I have the largest Big Green Egg. I've enjoyed using it. However, I soon will be giving it away to a friend. With owning the Bradley the egg has been reduced to just grilling. And there are better items out there for this.
Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)
http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />I have the largest Big Green Egg. I've enjoyed using it. However, I soon will be giving it away to a friend. With owning the Bradley the egg has been reduced to just grilling. And there are better items out there for this.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Nice gift[:D]
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Jeff,
If you read back through all the boards, Olds is very generous to his friends, especially to those not as fortunate as him.[admire face-thingy][8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi everyone, this is my first post. I have been reading your board for one month now, trying to decide between the Bradley and the cookshack[:(!] I think I will go with the Bradley as soon as I get back from sea(I'm in the NAVY). Anyway to stay on topic, I have a Large Big green Egg. I am very pleased with the simplicity and temp control of this unit. I have cooked everyhting from Deer, ribs, butts and chickens on it. It can grill and low and slow cook. I brought a guru, not for temp control, but because it can stop coal going out when I need to cook 16-24 hours! Yes, this grill/smoker cooks that long off of less than a full load of charcoal. My only complaint is price versus capacity. I NEED MORE SPACE.
I just have one question. I hear a lot of complaints about the cookshack not being able to crisp chicken skin. Is this the case with the Bradley. This is important to me, because now and then I like to do some small catering.
Frank Stubbs
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by fstubbsjr</i>
<br /> I just have one question. I hear a lot of complaints about the cookshack not being able to crisp chicken skin. Is this the case with the Bradley. This is important to me, because now and then I like to do some small catering.
Frank Stubbs
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I do know that a lot of caterers and restaurants use the BS (Bradley Smoker). As for your question about chicken, I have not been able to get a crisp skin if I fully cook chicken in the BS. It comes out better then Cookshack's, and the skin is tender enough to eat. Placing the chicken in a hot oven, shortly before serving will crisp it up a little, but it will loose it's crispness again, within 20 - 30 minutes. You could cold smoke them for 2 - 3 hours, then roast them in an oven.
<b>Click to Enlarge Image</b>
(http://www.dow-mgc.org/Rayeimages/chicken-0.jpg) (http://www.dow-mgc.org/Rayeimages/chicken.jpg)
This was done in the Bradley using the T-shirt method. The skin was paper like to some degree.
I have smoked chickens 2-3 hours and then place them into a rotisserie that gave me IMO a better skin texture. Something closer to that of being grilled.
Hope this helps.
Olds
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http://rminor.com
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by fstubbsjr</i>
<br />..... I have been reading your board for one month now, trying to decide between the Bradley and the cookshack[:(!] ........
I just have one question. I hear a lot of complaints about the cookshack not being able to crisp chicken skin. Is this the case with the Bradley. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I'm sorry for being lazy and not looking it up for you but do a search on [}:)]<s>CookShack</s>[}:)]. I have well document stuff from there forum folks complain about. Mainly the rubbery chicken syndrome and black goo that drips down on there product. Mainly there problems come from venting on there smaller smokers. However I will recomend their catering section, it has alot of great info on that subject. If I were to get into big time catering I would probably look into their larger smokers, but you betta have ya second mortage ready. PLus you won't get the consistancy of the flavor in a [}:)]<s>cookshack</s>[}:)] as you would in a BS.
As far as the chicken skin, it won't get like what you might do in the oven at higher temps but you don't have to put up with the rubbery skin either. Basicly towards the end of the cook you turn up the heat and open the vent up to have crispier skin.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
I agree with olds on the post rotisserie for the chicken. When I do whole chickens or turkeys, Stuffing either with an onion and about a whole blossom of garlic, salting and peppering of the bird, and then in front of the radiant propane fixture in the barbeque. As it rotates, marinating with garlic butter ad lib until the skin is golden brown and crispy. Cooked strictly in the smoker, I discard the skin...just doesn't make the magic happen for me! I think if I were just smoking, I would remove the skin and bard with bacon for flavor!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Welcome to the Forum, Frank! You've made a great choice to get the Bradley. I went through the same decision-making process a few months ago and I'm really glad I got the Bradley. A good friend went with the Cookshack and whenever we compare notes (and food) he regrets it.
I don't have anything to add to the good advice others have given you on chicken skin, but I would recommend you strongly consider purchasing your BS from Chez Bubba. You'll definitely want to get Bubba Pucks from him, and you'll get a lifetime 10% discount on bisquettes. If you don't already have a remote temp probe, the Maverick ET-73 is a great entry-level (i.e., low-cost) choice, while the ProComm/Raptor/Competitor/BBQ Guru combos will cost you lots o' dough but do a lot more, too.
Check out the Sticky "For your added pleasure"--it has lots of great info, and feel free to keep asking questions as often as you like!
John
Newton MA
The following is just an idea[:D]. I cook wings on my BGE at low temps 250°f. The skin on the wings comes out crispy. Whole cook time is usually between 2 1/2 to 3 hrs. I got the recipe from the Dizzy Pig site. Basically goes like this---> egg wash. 1 egg, 1/2 cup heavy cream mixed together well. 1 cup flour, 1/4 cup corn meal, 2 tablespoons of your favorite rub. Put wings in egg wash let extra drip off. Add to flour mixture cover well but not caked on, repeat with all wings. Place wings laying flat on a pan in fridge for 1-2 hrs. Grill until done. Never fails to acheive a superior crisp skin. I have also tried it with thighs. Same result. The Bradley cooks slow why not a whole chicken. I have been wanting to try this but work and sports has gotten in the way of some of my cooking[:D]. I will do this but it may be a week or so before I get a chance. It might work?
Jeff
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(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I bought a Primo oval from Bigsmoker for my wifes birthday. She grills and I smoke. Bigsmoker has good prices and good service. I did some research on ceramic grills and I like the size of the oval. Our Weber is wearing out using real lump charcoal of which the ceramics are designed for.
And now for the funny part of the Primo. I designed and made a grill cart for the Primo with 4 casters. I bought a grill cover for it and the other day the wind gusted underneath the cover and made it into a parachute. It traveled down the walk and it was pushed over. Fortunately there was no damage because it fell against a bush and landed in some gravel.
Brad
Thanks to all who posted their suggestions and recommendations! The BGE gets good reviews along with a couple of other grills- looks like I might have to do some more research and soul-searching.
Thanks again![:D][:D]
Cold Smoke
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by fstubbsjr</i>
<br />I think I will go with the Bradley as soon as I get back from sea(I'm in the NAVY).<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Frank,
Call us, we want to say thank you for what you do.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Oldman,
Could you please tell me what the "t-Shirt Method" is. I have never heard of this.
Thanks!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by charlie</i>
<br />Oldman,
Could you please tell me what the "t-Shirt Method" is. I have never heard of this.
Thanks!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Olds,
I hope a entire section(at the recipe section) is dedicated to the "t-shirt method". Best ham I ever had and I am looking forward to the Boston butt for sliced soon[8D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hi Charlie,
Oldman (Olds) is the inventor of this method. Here is a link to the method:
http://bradleysmoker.com/forum/topic.asp?TOPIC_ID=1003&SearchTerms=HOW+ABOUT+DOUBLE+SMOKED+HAMS
John
Newton MA