smokers Big Green Egg

[tctenten]

Damn that was good. I may never buy corned beef again.

 

[Guatemalan Insanity Pepper]

oh Dayum   
 
 

 

[The Hot Pepper]

Soft rye. Habanero (or reaper) mustard. Plate.

 

[Guatemalan Insanity Pepper]

Soft rye. Habanero (or reaper) mustard. Plate.

This ^  + Sauerkraut    nom nom nom 

 

[Thegreenchilemonster]

Oh man, that looks delicious!

 

[Rajun Gardener]

I need a RuebenManWich, send me some of Dat!!!!

 

[MikeUSMC]

Looks freakin fantastic, 1010! Nicely done!

 

[SavinaRed]

Sorry no pics but I broke out the BGE yesterday and made some amazing BB ribs. Man I should of covered it over the winter because it was full of mold
 
I spent 2 hours taking all the inside apart and deep cleaning everything, yuk what a Big Green Mess lol.
 
But the end result was great it spick and span looking like its brand new again and ready for the season. 

 

[ColdSmoke]

Sorry no pics but I broke out the BGE yesterday and made some amazing BB ribs. Man I should of covered it over the winter because it was full of mold
 
I spent 2 hours taking all the inside apart and deep cleaning everything, yuk what a Big Green Mess lol.
 
But the end result was great it spick and span looking like its brand new again and ready for the season. 

 
 
I have the same situation...I think I'm just going to burn it clean. 

 

[tctenten]

I would recommend the cover. I have had no issues.

 

[The Hot Pepper]

Where's a sammie?

 

[The Hot Pepper]

Not sure what cover you have but a good cover will have vents so water can wick out but not get in, basically a slit with a flap, kind of like a shirt pocket if you know what I mean.

 

[ColdSmoke]

I would recommend the cover. I have had no issues.

 
I live in the Willamette Valley....it would have to be air tight to prevent mold in the environment. 
 
Now that I think about it, maybe a cover would work if I do a clean burn at the end of the season before I put her away. I'm sure the mold is growing on all the food bits and grease in there. I'll try that next year. 
 
I really don't like the look of any of the covers I've seen and they are expensive. 

 

[The Hot Pepper]

I saw this on the BGE site:
 

 I used to have mold problems in my eggs. After I started leaving the Smokeware vent and the bottom vent open after the fire is out the mold is no more. 

 

[ColdSmoke]

I just bought the Kamado Joe brand lump charcoal. It had great reviews online...anyone have experience with it?

 

[texas blues]

I just bought the Kamado Joe brand lump charcoal. It had great reviews online...anyone have experience with it?

 
Years ago I made a thread about charcoal.
 
I'm too tired and lazy to go look through the sacred scrolls to find it.
 
Kamado Joe doesn't make charcoal.
 
At best.
 
It might be Kingsford. 

 

[JayT]

What about the Cowboy brand hardwood lump?  That's what I use most.

 

[The Hot Pepper]

 
Years ago I made a thread about charcoal.
 
I'm too tired and lazy to go look through the sacred scrolls to find it.
 
Kamado Joe doesn't make charcoal.
 
At best.
 
It might be Kingsford. 

 
Wrong, these are not re-branded. You are thinking of BGE, which is made by Royal Oak.

 

[The Hot Pepper]

I just bought the Kamado Joe brand lump charcoal. It had great reviews online...anyone have experience with it?

 
I heard it's really good, mostly large and medium pieces, with very little bits or dust.

 

[texas blues]

 
Wrong, these are not re-branded.

 
Negative.
 
THAT’S WHY WE’RE SO PROUD TO PARTNER WITH ARTISANS WHO CREATE ALL-NATURAL CHARCOAL THAT BURNS LONGER, CLEANER AND BETTER.
 
So they get some Argentinian guys to make it for them.
 
Like they weren't making charcoal before Kamado Joe came along?
 
I would bet that Kamado Joe makes nothing.
 
They most likely buy the farmed out parts.
 
Put them together.
 
Market.
 
And sell them.
 
Just like other businesses do.
 
And then say they're made in the USA.
 
Just like Ford.
 
Chevy.
 
Boeing.