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Information about Big Green Egg, Komodo, Primo and other ceramic cookers
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The Big Green, Komodo, Primo and other cookers
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Primo ceramic cookers and many others. You can feel free to start
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BGE XL Capacity
Tuesday, 21 October 2008
Posted by Pigsmoker on October 06, 2008 at 17:44:12:
Seriously considering
getting an XL BGE for comps for next season. My only dilemma is I want to make
sure it can handle 2 packer briskets at the same time side by side. Any help
would be greatly appreciated. Thanks.
Alan
Weber smokey mountain or ceramic (primo grill dom?
Monday, 15 September 2008
Posted by smoker rookie on September 14, 2008 at 00:36:07:
Hey,
I'm trying to figure out which smoker would best suit my needs. I live in NYC,
so I don't have a lot of room. I want a smoker that I can use on my terrace
without fear that ashes and lit wood chips might fly over the side. Also, I need
a smoker that clean up is very simple and not messy. I want one versatile enough
to grill on, but authentic enough to smoke meats very well. I have been
researching and have come to the following conclusions:
-The big green egg is too pricey for my budget.
-I am between the Weber Smokey mountain or a small ceramic like grill dome or
primo.
How does the Weber work in the cold winter? Which is less of a safety concern?
Which would I be better off with? Not much info posted on grill dome or primo.
Help please.
Someone was asking about the 3-1-1 method for spare ribs and baby backs.
Foiling seems to be a hot topic. I've always foiled after leaning about the
3-1-1 method when I got my ceramic cooker. Now...a longer foil does make the rib
meat 'fall off the bone' and some folks like it that way, and that's fine.
Others don't foil at all and get excellent results but it takes a better part of
a day to cook those style of ribs. I tried a 1 and 1/2 hour foil on some spares
with a total cooking time of 5 1/2 hours and they were very tender but I'm not
sure if foiling is the best method. Are ribs really better Qing without the foil
stage? I can cook my next spare ribs 7-8 hours and give it a try....but I'm just
a backyard cook and I really don't know so I'd thought I'd ask.
Which is the best method? Thanks.
Posted by Nature Boy on August 14, 2008 at 21:03:09:
but I just wanted to say,
heeee!!
Not had much 'puter time lately, but Max told me to check this new forum out.
Very cool. Nice to see some names of some old timers.
You should get a good crowd here, Ray.
Beers yall!
Chris
Posted by J Appledog on August 13, 2008 at 19:37:23:
Jeepers. My husband
discovered this forum this morning while I was smoking 33 pounds of salmon that
we caught in Lake Michigan on Monday. Last week I smoked 20 pounds of whitefish
and 20 pounds of salmon. At this point I think I like fishing better....
Posted by thorsten denmark on August 05, 2008 at 23:56:25:
I start this thread to give you some idea of just how many
ceramics enthusiasts there are in denmark, where I've been importing
primos to for just a year.
