Food Smokers and Smoking Tips/Tricks/Techniques

I got a visions ceramic grill for $399 at Sam's Club at the end of the season last year. To good of a deal to pass up.

 

I've been looking at smokers for months trying figure out what I want. I have switched from wanting a high end reverse flow like Lang or Yoder pellet grill to just sticking with my weber kettle which I make some great food on. But I started to consider the ceramics more and the benefits I liked about them. Certainly the BGE is popular but if money was no object I would buy the Primo XL, But I have a hard time justifying that when essentially they are all just big clay pots. I chose the Kong by Grilla Grills which is basically the same Chinese made kamado as many others are such as the pitmaster although the Kong has a few added refinements. But what sold me on it is the fact that Grilla grills has a great reputation and they do a visual quality control before they ship. I plan on doing a full review of it when I receive it.

https://store.grillagrills.com/products/kong-ceramic-kamado-grill

 

Friend of mine did the same deal. Said it's great.

 

So far I can't complain about mine either.

 

Winning

 

Keep an eye out at Costco. They sometimes run a deal where you buy a kamado Joe big Joe and get a free Joe Jr... I shouldn't have passed on that....

 

Is there or what is the warranty on the GrillaGrill. What parts are available to be replaced. I only see the plate sett and a couple grates on their site.

If you use ceramic grills enough interior parts will crack and need replaced. Its nice to get them for free under warranty. Since 2009 I have had 2 fire boxes, 1 plate setter, 1 riser and 1 cast iron charcoal grate replaced uner warranty and not costing me a cent. The parts didn't crack from being sub par it was because of lots of use.

I chose BGE because almost every town has a place that's sells them and parts and accessories are readily available.

Currently a large BGE is $849 and the nest (cart) is $125. Interestingly prices have not really gone up since I bought mine in 2009. So for the little extra money I spent up front I got it back at least twice in warranty parts.

 

Some great points! When I spoke with Grilla they advertised a competitive warranty with BGE so we shall see. But Grilla seems to shine in customer service I have yet to find anything bad about their CS.

 

Briscut marinaded overnight in 1 cup Worcestershire, 2 cups Stella Rosa red wine, 1 red onion and garlic powder (Was out of fresh).


Fire up the Red Oak and Mesquite.


I like to slice it at 140* then kiss each side for about a minute.

 

Heads up Costco is selling Prime Ribeye for $14.99 a pound, tied to the Superbowl this week I believe. Normally I pay $19.99 a pound here.



And that applies to the ribeye cap steak that they trimmed off them...



One less to vac seal and put in the freezer. Just picked those up tonight.





Cleaning the freezer out tomorrow to make some room and making a couple of runs everyday to get my pick of the litter.

Take you time and do your due diligence

When I did it came down to the primo oval xl OR kamado big joe. Once you research it you'll understand. And that is only for how I cook. Needs analysis first, I grill or smoke at least 3 times a week no matter what the weather and pretty sure you do too from what I've seen.

Not counting cost of accessories, warranty, etc. Just cooking methods and what I cook. Start there and work backwards is what I did. And didn't end up with either. And IMO came out ahead, get a chance later on I might put in words some more thoughts on it. Not saying I'd kick a Primo Oval XL out of bed if one fell in it LOL. And I'd love to get one of each type of cooker and smoker. Had enough junk over the years, I get picky as I get older though.

Think there are at least 4 of us on here that cook and smoke in the cold. No I am not talking below freezing LOL I mean below zero. Real cold. I smoke using a WSM and 2 others with pellet poopers not sure about the 4th. I'm with you on the PP's but personal opinion of course. With the 18" WSM, jacket and BBQ Guru I can go easily 8 hours more like 12 down around zero without refueling. Hopefully you set things up before it gets below zero, with 30-40° temp swings over 12 hours and wind variables an ATC is magic no matter what your cooking in. But entering into February it is finally warming up nicely here now.

 

The caps give me a chub... Nearest Costco is 80 miles from me.

 

That's it. I'm heading to Costco this weekend to get some cap steak.

 

Hole all welded up and weld buffed out. Now on the BGE and seasoning nicely:

 

Lul...215 miles for me. I’m going next month and bringing the coolers.

 

Here is the link to Costco's Kamado Joe Roadshows: https://www.costco.com/kamado-joe-schedule.html

this is the event where the usually have the buy a Big joe and get a free Jr Joe, or accessory package.

 

Is it fully thawed?

 

Im betting it will be 80% thawed by this weekend, something to be looking out for before ya cook.

 

I never get excited about smoking turkeys, but they always seem to turn out pretty good. I have yet to try and brine one but I usually inject them with Tony Chachere's Cajun butter.

 

I almost always brine and then inject. Much like you I am never excited about making turkey but everyone loves them once they are done. This past year I didn't even eat any of what I smoked until the next day when I made a sammich lol.