Not saying you cant get the job done with them but I think of them as a yuppie version of a real smoker. Doesn't really take much skill to get the end product but hey theres obviously a market for them. All you green egg lovers are going to blast me but whatever. I prefer to use a real smoker.
So jetmechG550, why did you go with the BGE, the "fake" smoker, rather than something like the Weber Smokey Mountain? It's their smoker which looks to have a pretty good amount of cooking area and no where near the cost. Maybe that's what I need to figure out, do I want to do more than just low and slow. My needs are low and slow without a whole lot of babysitting. The BGE does this but it looks like the WSM does it too.
Do you use yours for more than just smoking food? I know that the BGE is versatile in that it's much more than a smoker. Maybe that's what I need to consider.
Ok your right the big green egg is the best smoker around. I'm done argueing about stupid ****. As you were.How is it not a "real smoker?" The style of cooker has been around for centuries. Blast you? Na you did it yourself.
Ok your right the big green egg is the best smoker around. I'm done argueing about stupid ****. As you were.
Well you all have me convinced me to go buy a BGE - what's the best place / price to buy around Indy?
Having said that; and hopefully this isn't seen as further fuel for the ridiculous side of this thread, I was always under the impression that you didn't want your meat directly over the flame as in a BGE or other kettle type smoker? I'm in the early stages of leaning to smoke meat and refuse to spend a bunch of money until I'm successful on the setup I currently have.
So I'm not asking anyone to diss one style smoker over another just explain the different techniques involved in using a sidebox style smoker vs one with the heat source directly below the cooking surface. Obviously both work, help me learn!!
Just remember, the grill doesn't do everything, you still have to have some idea on what the hell you are doing. A buddy mine bought one after having been over several times. Never made ribs before and tried them one of the first things he made. He called me and said they were terrible and asked how I did mine. He thought it was just throwing them on there and taking them off 4-5 hours later.
I just bought this same grill, but I also bought the smoker box for the end.
That is the grill I have been eyeing. How do you fellas like it?