Pellet grill on bed outlet?

I've used them. They work great if all you need is a pile of hot coals. I like the wax cubes or the MAP Gas bottle because I can set the charcoal in my baskets and light them or set them a certain way and light them. Honestly, the wax cubes are really easy.

IMO, the key is the ability to maintain heat. The electrics are like an oven, good steel BBQ rigs have lots of steel, cast iron has a lot of heat capacity..... the reason the eggs work (or whatever type of ceramic grill) is because they do a great job holding heat in and not letting it out except at the vents.

It's not so much about the fact it's a green egg. It's just that it holds heat well. Enough steel will do that too. Get one of those thin steel brinkman smokers and you got to babysit that thing. An egg will hold.... so will others.

 

i wish i would've taken a picture but i've loaded up my kamado grill and strapped it down and it was the talk of the tailgate. Best smoked brisket of the day!

 

I'll be honest, I didn't ever think I'd like the kettle. After watching Malcom Reed cook and talk about how great they are and why, I went to give a serious look. I was replacing my gas grill and wanted easy. I thought the Webers were just like all the grills that look like them. They aren't, they are a good rig with a wide variety of uses. Great grills and cheap.... you can smoke meat on them too.

I haven't done pizza yet.... maybe I should try that.

 

I have a vertical propane smoker that I lined with cement backer board you would use in a shower to hold ceramic tile. I had read about the problems with these thin steel smokers losing heat in the cold or wind. Works great as far as that goes. My problem is having to babysit it to get the right temp set, then as the pork shoulder heats up I have to dial the propane down. Real hard to hold a steady temp, which is why I want a good pellet grill. That way I can throw a large brisket on for 18 hours and have it regulate itself temp wise.

 

It takes me at least 10 hours to smoke a brisket..... that's a lot of time to be drinking beer.... uh, I mean tailgating!

 

I hear you, and the quality is there with the eggs. Sitting next to some of their competition the BGE's attention to detail was evident.

Just not my cup o tea.

Gotta bet I'm not the only one. I'd imagine CL would be a really good place to pick up an egg for someone willing to invest the time getting to know the product.

 

If you want easy.... I really do like my electric one. Lazy-Q all the way! It's practically an oven with a wood chip hopper.

 

Had one, the heating element crapped out. It was a cheap uninsulated one. Not the type that feeds the pucks automatically. Considered them, but want a more traditional layout so I can do a small pig whole.

 

That's the best part about the low and slow smokes!!!!

 

To me, I don't really care about if it's an egg or knockoff or if I were to get something in steel. Ideally if you got a smoker that you can:

Run 230-550F at a specific temp
Add wood for smoke
Not having to babysit it too much
Run direct heat
Run indirect heat

That's about all you need. More than the egg will do it. I'm not to partial.... I just want really good food for a little effort as possible.

 

Mine just has the chip hopper, no pucks. I did have to redo the wiring using the kit Masterbuilt sent me, but it was easy to do and it's been working well....

You can't do a whole pig on it though!

 

I started out smoking with the walmart akorn ceramic grill not sure if i would like it a few years ago. After a few smokes and 2 years later, I decided to upgrade to a full kamado joe and have not regretted it since. I still keep my cheapo Akorn for those tailgate days, its much lighter and easier to load in the truck bed.

 

My weber smokey mountain did all of that; It was great for just steel. My only issue was having to add more charcoal/wood for longer smokes (brisket) and the set up time. I'll still keep my weber 22" kettle though.

I think we totally highjacked this thread lol.

 

Yeah, but I think he got his question answered. Now he's considering options to cook next to his 3rd Gen while tailgating!

I did these indirect on my kettle. Stuffed pork tenderloin, stuffed chicken breasts, and some habanero chicken sausage.

 

Some ribs off the MES. Technically overcooked as the skin busted and there is no pull. Tender and juicy, but I like the bone to pull clean though. Pull is overrated IMO.



Pulled pork off the MES.



And brisket!

 

I don't like a lot of pull either. I do 3-1-1 for my ribs. 3-2-1 was too tender and too fall apart, but 3-1-1 has a nice fall-off-the-bone tenderness without it falling apart when you pick it u. Now I need to do some brisket...

 

I had to look up 3,2,1!

I might try it out. Probably a good way to do a sauce on the ribs.

I just smoke till the meat pulls back from the bone a bit.

 

I'll try that steak seasoning. Or maybe just order up some of that AP rub.

Good grief, this thread's gonna have me stopping by the butcher shop today.

 

Heh heh heh.

I buy the AP rub just to support the guy as he does great stuff and put out so much content. He tells you in one of his vids vids it's salt, black pepper, and garlic powder.

I use the AP rub for most anything as a base for my chicken and pork rubs.

The steak seasoning I like for brisket as a base or at least the entire rub. It really helps with the crust as the parts are chunky.

 

I have to eat again now.