Big Green Egg

Chippy_boy

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Anyone got one? Or similar, such as the Kamado Joe?

I'm getting a Kamado today and looking forward to many burnt offerings over the summer. Any tips or advice from seasoned owners?
 
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I built a UDS (ugly drum smoker) from an oil barrel and a spare kettle Bbq (plus lots of screws, plumbing parts, paint...) as I simply couldn't afford a green egg (I'd buy one otherwise).
Some great US forums out there which will fill you with info (you may know them but I'll try and dig out a linkie or two).

Get yourself a local tee surgeon who sells hardwood chunks (I bit 30kg bags, oak etc, for around a tenner).
Great way to cook...brisket, baby back ribs for starters.
Also use it to cold smoke cheeses (with one of those dust maze burners).
Good luck...and post pics.
 
Thanks mate - I'll let you know how I get on. I too cannot afford / justify a BGE, so am getting a cheaper clone, but it seems to be of decent enough quality - I will know soon enough.
 
I have a Brinkmann charcoal smoker, I'd really like one of the ones you are getting but seriously out of my budget, hope you have a great time with it.
 
Thanks mate - I'll let you know how I get on. I too cannot afford / justify a BGE, so am getting a cheaper clone, but it seems to be of decent enough quality - I will know soon enough.

Try these (join up and ask around when you're ready) - the top three I joined some time ago, the fourth one is new to me - the British one, whilst less vast in scale, is handy as you'll find local guys and gals on there:

http://amazingribs.com/table_of_contents.html (really informative site that...there's literally everything you'll ever need to know on there)

http://www.bbq-brethren.com/forum/
http://www.bbq-brethren.com/forum/
http://www.bbbqs.com/Forum/

http://www.smokingmeatforums.com/f/
 
Blimey,i genuinely wasnt aware grilling meat in your back garden was so technical or complicated.
 
Here's me just kicking the rust off an old B&Q half moon wreck every Summer just to cremate ASDA bangers and burgers once a year. I need to have a long hard look at myself.
 
I usually stick in a pork shoulder (or brisket) first thing saturday morning, go out for the day then (approx) 10 hours later, I'll have this amazing pulled pork.
Pretty simple really, but it often comes down to getting the sinews of certain meats to melt (way into the 90's C). You can cook a pork shoulder (to temp) in around 4-5 hours, but then it stalls at this temperature for anything from 3/4/5 more hours until it finally breaks down.
Regulating the temperature is the tough part (and it's one of the reasons those green eggs cost so much).

My oil drum works brilliantly though (sure there was a build thread on these boards). If you're going that route, pick up an oil drum not petrol (inert gases are you're friend here)...as that poor bloke down south found out...

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