Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: rwalters on July 05, 2016, 11:40:26 PM
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What would it be and why? Curious to hear from others.
I have cooked on quite a few different cookers. The ever so popular Weber kettles, smokers and gassers...to a decent stick burner...to a PBC...to a Hasty Bake...to pellet poopers...to kamados... etc etc. For me personally, when I discovered ceramic kamado cooking about 3.5 years ago, it was a complete game changer for me! A self-cleaning, non rusting, fuel efficient, extremely fun to cook on, very good all-in-one cooker was what I found the kamado to be. I must admit though, upon acquiring a MAK pellet pooper about 6 months ago, it has NOT disappointed. Still, at this point, if I had to widdle down to only 1 cooker, it would be a nice quality ceramic grill/oven/smoker. But I'd sure hate to be without my MAK!!!!! Glad this is only a thought/question, and not reality ;)
How about you, what would be left standing in your yard, and why?
This question is not intended to start a "mine is better than yours" debate... I simply like to hear from others, and find out why they enjoy their favorite cooker. It's always interesting to me.
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I would keep my Memphis. It can do the most out of all my cookers...
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I would keep my Memphis. It can do the most out of all my cookers...
What else besides your Memphis do you cook on? I have to admit, although I have never cooked on a Memphis, it sure does grab my attention. The high grilling temps that it can achieve are pretty impressive!
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My 26" kettle.
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My 26" kettle.
I guess you won't be selling me your 26" kettle anytime soon...LOL!!! I used to have one. Sweet cooker!!!!
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I agree with you about the Kamado, very versatile and my Rec Tec is also very convenient. One grill that I take with me when I'm on the road cause it can do everything Is the Big Easy SRG it truly is that one all around get it done kinda of cooker :)
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I would keep my Memphis. It can do the most out of all my cookers...
X2 -- my Memphis is my best all-around cooker. My old Traeger is a cavernous slow smoker. My Weber Performer is a mighty versatile charcoaler. My PBC is easy to use. My little Weber gasser is fast and handy. But, to the academic question of which one can do what all the others do -- it's the Memphis without a doubt. I just like having the options and versatility of picking the best cooker in my arsenal for whatever and whyever I'm cooking today ;D
Hub
Hub
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It would depend as much on my personal situation as the cooker itself. I have been fairly strapped for cooking time/tending recently, so I have been cooking a lot in the little pellet pooper (Davy Crockett). My Vision kamado is also great for setting and forgetting but with larger volumes. Time not as a concern, I'll always keep my stick burner. I'd be remiss not to since it was a custom design for me. :)
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If it were for just the two of us....no doubt the one cooker I'd keep is the PK grill! It's great at low 'n slo.
It's great for hot searing. It is the best at in-direct and can be used as a smoker as well. No frills but there's nothing it can't do. 8)
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I would have to say my Traeger, even though it's not great on searing I have done burgers and steaks on it that were good. You can't beat it for low & slow. Don
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Of the cookers I have now I would keep my Weber, it is a very versatile cooking machine.
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I use my Akorn Kamado all the time, so that is the one I would keep. Put that with a Vortex and you have got quite a cooker.
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I cannot stand it any longer. Last I checked "widdle" is not a word. However what makes sense is the word "whittle" in the subject title put in place by the OP.
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If it were for just the two of us....no doubt the one cooker I'd keep is the PK grill! It's great at low 'n slo.
It's great for hot searing. It is the best at in-direct and can be used as a smoker as well. No frills but there's nothing it can't do. 8)
X2
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That's a tough choice between by Ultimate Cookstation (with pizza oven) and my PBC. I think I'd have to choose the PBC, since I can't get the smoke on my cookstation.
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I cannot stand it any longer. Last I checked "widdle" is not a word. However what makes sense is the word "whittle" in the subject title put in place by the OP.
Fixed :)
Probably the first time I've used that word in 10+ years. Misspelled words bug me too!
Hopeing we can muve pasd this and stil be frendz! Kewl? ;)
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Not fair to ask cause my SRG's are such a big part of my cooking and the Rec Tec is very close to second.
IF I had to pick I would say the SRG only because I know them soooo well and have cooked so much in them
I just hope it never comes to choosing one grill ??? ??? ??? ??? ??? ??? ???
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I'm old school & began cooking on a horizontal barrel cooker.
I can grill , smoke than sear , indirect smoke , & with the firebox use the whole cooker for smoking .
Have cooked pork tenderloin for 150 in one cook.
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/E7F51B72-39D3-4303-9093-365A5CBB02B1.jpg) (http://s828.photobucket.com/user/Lostarrow-photos/media/E7F51B72-39D3-4303-9093-365A5CBB02B1.jpg.html)
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I cannot stand it any longer. Last I checked "widdle" is not a word. However what makes sense is the word "whittle" in the subject title put in place by the OP.
Fixed :)
Probably the first time I've used that word in 10+ years. Misspelled words bug me too!
Hopeing we can muve pasd this and stil be frendz! Kewl? ;)
Bad bad bad.......lol ;)
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I'm old school & began cooking on a horizontal barrel cooker.
I can grill , smoke than sear , indirect smoke , & with the firebox use the whole cooker for smoking .
Have cooked pork tenderloin for 150 in one cook.
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/E7F51B72-39D3-4303-9093-365A5CBB02B1.jpg) (http://s828.photobucket.com/user/Lostarrow-photos/media/E7F51B72-39D3-4303-9093-365A5CBB02B1.jpg.html)
Love it! There is just something magical about old school cookers :)
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I would keep my Memphis. It can do the most out of all my cookers...
[/quote]
X2 -- my Memphis is my best all-around cooker. My old Traeger is a cavernous slow smoker. My Weber Performer is a mighty versatile charcoaler. My PBC is easy to use. My little Weber gasser is fast and handy. But, to the academic question of which one can do what all the others do -- it's the Memphis without a doubt. I just like having the options and versatility of picking the best cooker in my arsenal for whatever and whyever I'm cooking today ;D
Hub
Hub
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Question for you Memphis owners. Was talking with a Memphis dealer awhile back. He raved about the Memphis lineup...but did have one gripe. He used a chicken thigh cook as his example. According to him, when doing a fatty chicken thigh cook with an indirect setup...he said that because of the high heat capability of the Memphis, he was experiencing a lot of flare ups. In other words, he likes to finish off his thighs with high indirect heat, and said that the indirect insert plate gets so hot that the drippings actually burst into flames.
Is this common? Or is it just him?
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I would seriously hate to be down to one cooker!
But if it came to it this would be it. I have cooked so many different things on the tank. different things cooking at different temps at the same time etc etc...
(http://i1105.photobucket.com/albums/h344/tlg4942/IMG_0304_zps173dfb83.jpg)
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I done this many times i can't even remember what all i used to have.
Hey pass me another shot of Angels Envy :D :D ???
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I would seriously hate to be down to one cooker!
But if it came to it this would be it. I have cooked so many different things on the tank. different things cooking at different temps at the same time etc etc...
(http://i1105.photobucket.com/albums/h344/tlg4942/IMG_0304_zps173dfb83.jpg)
Very nice offset!!! But not exactly "quick weeknight friendly"... ;)
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I would seriously hate to be down to one cooker!
But if it came to it this would be it. I have cooked so many different things on the tank. different things cooking at different temps at the same time etc etc...
(http://i1105.photobucket.com/albums/h344/tlg4942/IMG_0304_zps173dfb83.jpg)
Very nice offset!!! But not exactly "quick weeknight friendly"... ;)
I can cook burgers or steaks on here as fast and easy as I can on the Weber Kettle. Its all about the setup....
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Question for you Memphis owners. Was talking with a Memphis dealer awhile back. He raved about the Memphis lineup...but did have one gripe. He used a chicken thigh cook as his example. According to him, when doing a fatty chicken thigh cook with an indirect setup...he said that because of the high heat capability of the Memphis, he was experiencing a lot of flare ups. In other words, he likes to finish off his thighs with high indirect heat, and said that the indirect insert plate gets so hot that the drippings actually burst into flames.
Is this common? Or is it just him?
My Memphis is six years old and doesn't have the "direct" insert thingy so my answer may be null and void. When grilling or searing at high temps I do get flare-ups but they are easy to deal with by moving the meat to a non-flare area, making sure I foil the pan tightly and evenly so that it drains well, and not trying to cook too many fatty pieces at once. I can do four big steaks or six smaller ones and have plenty of room. I don't grill chicken thighs so I can't address that. Overall, I don't consider flare-ups to be any big deal on the Memphis. The only problem I have ever had while high-temp grilling is controller "run away" (overshooting --dumping too many pellets) when I leave the lid up too long and don't let the probe/controller catch up with the actual grate/underhood temps. That's easy to deal with -- leave the stupid lid down unless I'm actually turning/adding/taking off food.
Hub
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My 26" kettle.
Gotta go with Sparky on this one.
When you add in the Vortex, Slow 'n Sear, GrillGrates, WSM 22.5 Charcoal Ring, and the Second Story:
(http://i121.photobucket.com/albums/o216/wmdipietro/Big%20Kahuna/Smoked%20-%20Grilled/IMG_1011_zpsotcbt8p4.jpg) (http://s121.photobucket.com/user/wmdipietro/media/Big%20Kahuna/Smoked%20-%20Grilled/IMG_1011_zpsotcbt8p4.jpg.html)
there's not much that you cannot do on it. And that doesn't even take into consideration the 22" cast iron skillet that I've got waiting in the wings.
Now if someone would just come out with a 26.75" Gourmet System Grate . . . . .
BD
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If I had to choose, no doubt it would be my Grid Iron pellet cooker. I love my Webers and other toys but this is my "old man" lazy type cooker.
Now if I was going to get another cooker for my arsenal it would be the 26" Weber Kettle. I would probably sell all my other Webers and just stick to the Pellet Cooker and the 26" kettle.
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That 26 inch sure seems to have a lot of room
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Thank you everyone for sharing... keep em' coming guys. Love knowing what floats your boat and why!
At this point, there are 3 cookers that I do NOT own, that really peak my interest:
1) Although I used to have a 26.75 Weber Kettle, being reminded of it really makes me miss it. It was super versatile, and just an overall great setup!
2) The PK grill has had my attention for quite some time now. Only problem that I can see is it's size. I have a large family, and we enjoy having others over as well. It's to bad they don't have an XL PK... with 500+ sq inches of main grate space.
3) And the cooker that probably has my attention the most, is the Memphis Elite. It has the size and the versatility, but with that comes the price tag... OUCH!!
For now, I remain happy with my setup... but it is always fun to see what else is out there and hear owner experiences.
I am pretty sure that my dream setup would be 3 cookers.
1) XL sized kamado
2) MAK 2 Star
3) High quality outdoor griddle like something from Crown Verity
My setup is close to this... but it's always fun to dream ;)
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The Smoke keeps saying they are going to make an XL PK grill
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The Smoke keeps saying they are going to make an XL PK grill
That would be sweet!
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This was easy for me since I only have my Big Steel Keg and my Weber Summit Gold gasser. Definitely the keg, it can grill, it can bake, it can smoke, and throw a baking steel on it and it becomes a griddle. Can get temps from 225* to 800*. Low & slow or hot & fast. While the Weber is no slouch, 10 years old and still performs like new, it doesn't offer the versatility of the Kamado style cooker. Plus the keg can be hitched up to the vehicle and travel anywhere.
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This was easy for me since I only have my Big Steel Keg and my Weber Summit Gold gasser. Definitely the keg, it can grill, it can bake, it can smoke, and throw a baking steel on it and it becomes a griddle. Can get temps from 225* to 800*. Low & slow or hot & fast. While the Weber is no slouch, 10 years old and still performs like new, it doesn't offer the versatility of the Kamado style cooker. Plus the keg can be hitched up to the vehicle and travel anywhere.
Have never cooked on a Keg... but they definitely appear to be no joke!! You have a pic or two of your keg that you can share?
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Have never cooked on a Keg... but they definitely appear to be no joke!! You have a pic or two of your keg that you can share?
Sure. It's a Kamado style, made of double wall steel with oven grade insulation between the walls. I've maintained a temp of 225* for 20 hours without having to reload.
Can slide off the roll around stand and onto a hitch adapter. Much lighter than the ceramic kamados, and can be moved around and banged around without worrying about cracking. On a downside, since it is made of steel, rust will be a long term issue. I've had mine since 2010 and it still looks good but the bottom of the firebox where the hot embers fall is starting to show some bubbling.
(http://i1222.photobucket.com/albums/dd481/bamabob173/IMG_3262.jpg)
(http://i1222.photobucket.com/albums/dd481/bamabob173/Kegfest%202015%20177_zpsyktnapu6.jpg) (http://s1222.photobucket.com/user/bamabob173/media/Kegfest%202015%20177_zpsyktnapu6.jpg.html)
Upper and lower grates. Here's a cook I did with a butt up on top and a brisket down below.
(http://i1222.photobucket.com/albums/dd481/bamabob173/brisket%20amp%20butt%20just%20on_zpsqsdrxvb8.jpg) (http://s1222.photobucket.com/user/bamabob173/media/brisket%20amp%20butt%20just%20on_zpsqsdrxvb8.jpg.html)
(http://i1222.photobucket.com/albums/dd481/bamabob173/brisketflatandpoint016_zpsaff3358b.jpg) (http://s1222.photobucket.com/user/bamabob173/media/brisketflatandpoint016_zpsaff3358b.jpg.html)
wood fired griddle
(http://i1222.photobucket.com/albums/dd481/bamabob173/dragonfly%20burgers%20004_zpsjpxbp1qo.jpg) (http://s1222.photobucket.com/user/bamabob173/media/dragonfly%20burgers%20004_zpsjpxbp1qo.jpg.html)
Here's a cook I did using the Ash Dragon firebox divider in combination with a half mood griddle to get four heat zones. smoke, sear over flame, sear on griddle and cook on griddle.
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN0665_zpslibclx0t.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN0665_zpslibclx0t.jpg.html)
(http://i1222.photobucket.com/albums/dd481/bamabob173/4%20zone%20in%20the%20inzone%20plated_zpsuuaq9uio.jpg) (http://s1222.photobucket.com/user/bamabob173/media/4%20zone%20in%20the%20inzone%20plated_zpsuuaq9uio.jpg.html)
700* pizza wood fired pizza oven
(http://i1222.photobucket.com/albums/dd481/bamabob173/pizza003_zps7f5d75f4.jpg) (http://s1222.photobucket.com/user/bamabob173/media/pizza003_zps7f5d75f4.jpg.html)
(http://i1222.photobucket.com/albums/dd481/bamabob173/pizza007_zps36058a74.jpg) (http://s1222.photobucket.com/user/bamabob173/media/pizza007_zps36058a74.jpg.html)
Wings are great on the keg. Start them low & slow diffused to render the fat and then remove the diffuser and crank it up to crisp them up
(http://i1222.photobucket.com/albums/dd481/bamabob173/wings%20012_zps2fy6tbfw.jpg) (http://s1222.photobucket.com/user/bamabob173/media/wings%20012_zps2fy6tbfw.jpg.html)
Even bake a pie
(http://i1222.photobucket.com/albums/dd481/bamabob173/Blackberry-RaspberryPie_zpsbdf25cb4.jpg)
Kylie liked it ;D
(http://i1222.photobucket.com/albums/dd481/bamabob173/Dog-gonepie_zpscb182f5d.jpg)
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Have never cooked on a Keg... but they definitely appear to be no joke!! You have a pic or two of your keg that you can share?
Sure. It's a Kamado style, made of double wall steel with oven grade insulation between the walls. I've maintained a temp of 225* for 20 hours without having to reload.
Can slide off the roll around stand and onto a hitch adapter. Much lighter than the ceramic kamados, and can be moved around and banged around without worrying about cracking. On a downside, since it is made of steel, rust will be a long term issue. I've had mine since 2010 and it still looks good but the bottom of the firebox where the hot embers fall is starting to show some bubbling.
(http://i1222.photobucket.com/albums/dd481/bamabob173/IMG_3262.jpg)
(http://i1222.photobucket.com/albums/dd481/bamabob173/Kegfest%202015%20177_zpsyktnapu6.jpg) (http://s1222.photobucket.com/user/bamabob173/media/Kegfest%202015%20177_zpsyktnapu6.jpg.html)
Upper and lower grates. Here's a cook I did with a butt up on top and a brisket down below.
(http://i1222.photobucket.com/albums/dd481/bamabob173/brisket%20amp%20butt%20just%20on_zpsqsdrxvb8.jpg) (http://s1222.photobucket.com/user/bamabob173/media/brisket%20amp%20butt%20just%20on_zpsqsdrxvb8.jpg.html)
(http://i1222.photobucket.com/albums/dd481/bamabob173/brisketflatandpoint016_zpsaff3358b.jpg) (http://s1222.photobucket.com/user/bamabob173/media/brisketflatandpoint016_zpsaff3358b.jpg.html)
wood fired griddle
(http://i1222.photobucket.com/albums/dd481/bamabob173/dragonfly%20burgers%20004_zpsjpxbp1qo.jpg) (http://s1222.photobucket.com/user/bamabob173/media/dragonfly%20burgers%20004_zpsjpxbp1qo.jpg.html)
Here's a cook I did using the Ash Dragon firebox divider in combination with a half mood griddle to get four heat zones. smoke, sear over flame, sear on griddle and cook on griddle.
(http://i1222.photobucket.com/albums/dd481/bamabob173/DSCN0665_zpslibclx0t.jpg) (http://s1222.photobucket.com/user/bamabob173/media/DSCN0665_zpslibclx0t.jpg.html)
(http://i1222.photobucket.com/albums/dd481/bamabob173/4%20zone%20in%20the%20inzone%20plated_zpsuuaq9uio.jpg) (http://s1222.photobucket.com/user/bamabob173/media/4%20zone%20in%20the%20inzone%20plated_zpsuuaq9uio.jpg.html)
700* pizza wood fired pizza oven
(http://i1222.photobucket.com/albums/dd481/bamabob173/pizza003_zps7f5d75f4.jpg) (http://s1222.photobucket.com/user/bamabob173/media/pizza003_zps7f5d75f4.jpg.html)
(http://i1222.photobucket.com/albums/dd481/bamabob173/pizza007_zps36058a74.jpg) (http://s1222.photobucket.com/user/bamabob173/media/pizza007_zps36058a74.jpg.html)
Wings are great on the keg. Start them low & slow diffused to render the fat and then remove the diffuser and crank it up to crisp them up
(http://i1222.photobucket.com/albums/dd481/bamabob173/wings%20012_zps2fy6tbfw.jpg) (http://s1222.photobucket.com/user/bamabob173/media/wings%20012_zps2fy6tbfw.jpg.html)
Even bake a pie
(http://i1222.photobucket.com/albums/dd481/bamabob173/Blackberry-RaspberryPie_zpsbdf25cb4.jpg)
Kylie liked it ;D
(http://i1222.photobucket.com/albums/dd481/bamabob173/Dog-gonepie_zpscb182f5d.jpg)
SHOW-OFF!!! ;)
Love those kegs!
Your food looks crazy good :)
Love love love the dog pic at the end...lol!!!
So what on earth do you still use the Weber gasser for?????
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I cannot stand it any longer. Last I checked "widdle" is not a word. However what makes sense is the word "whittle" in the subject title put in place by the OP.
???
So what is wrong wit some Colloquialism in this fun forum???
That being said if I had to "widdle" down I would keep my current Grid Iron or Royall Pellet grills.
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Sorry, but I really like this thing. ::)
On the other hand, I'd love to have a REC TEC pellet pooper also. Just really can't justify it for just the two of us.
Another down side of the keg is that it is so efficient at holding heat that it doesn't take much fire to maintain temp. Results in not a lot of smoke generated for low & slows.
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I have a Promo Jr, a Rec Tec Mini and a Karubecue and it's the Karubecue hands down ;D ;D ;D
No regrets at all !!! :D
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Sorry, but I really like this thing. ::)
On the other hand, I'd love to have a REC TEC pellet pooper also. Just really can't justify it for just the two of us.
Another down side of the keg is that it is so efficient at holding heat that it doesn't take much fire to maintain temp. Results in not a lot of smoke generated for low & slows.
Yep, I cook on a Kamado Joe. I know about their efficiency. But the Keg is even more so. I actually prefer the lighter smoke profile.
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Hey Bob, that pic of the Ram with the keg on the back looks familiar, lol.
I agree with Bama, the Keg would be my sole cooker IF I had to go with just one cooker. Since I have 3 of them, does that mean I get to keep all 3? ;D ;)
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The Smoke keeps saying they are going to make an XL PK grill
They told me last year possibly the tail end of 2016, but I am not holding my breath................
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I will say any cooker...given the time they are all good. But if you had to pin me down....my 18.5 Webber charcoal It does all I want....but make it a 26 :D :D
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Now if location counts.....My magma grill on my old boat on Block Island...best steak ever :D :D :D :D
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Hey Bob, that pic of the Ram with the keg on the back looks familiar, lol.
I agree with Bama, the Keg would be my sole cooker IF I had to go with just one cooker. Since I have 3 of them, does that mean I get to keep all 3? ;D ;)
3 kegs? That right there is quite the endorsement! Talk about versatility!
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Hey Bob, that pic of the Ram with the keg on the back looks familiar, lol.
I agree with Bama, the Keg would be my sole cooker IF I had to go with just one cooker. Since I have 3 of them, does that mean I get to keep all 3? ;D ;)
3 kegs? That right there is quite the endorsement! Talk about versatility!
I love the product as is apparent by me owning so many but the company themselves doesn't try very hard to make sure anyone else knows about it. It's frustrating to me. Not so long ago I was an Admin to their site but left that behind. I still love and use my kegs on the regular and due to frustrations with Broil King I have said I would no longer endorse them and recommend the Keg to anyone wanting a Kamado. It's not because it's not an excellent cooker, it's due to me worrying about how long BK will even make them and support them. That alone scares me away from trying to extol its merits onto a potential buyer.
When the Kegs bite the dust, I'll probably move over to Kamado Joe. I would get an Egg but the "eliteness/snobbery" of BGE owners is a big turnoff to me. This is a blanket statement and not meant to offend any of my buds here that own one, you are not the ones I speak of ;) I've found A LOT of people get one as a status symbol and they instantly become bourgeois. Makes me sick to my stomach! I have customers in really nice parts of town that have them and don't even use them but hey, they can say that they're and "Egg Head!" :P
I have to say that getting into outdoor cooking has changed my life for the better. I've met some really fantastic people during my years doing it, both online and in person. The Keg was a HUGE part of that so I can't deny that!
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One things for sure. Looking at all Bobs cooks was NOT a good idea when I'm hungry first thing this morning! They clearly show the power of the KEG!
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If I could have only 1 cooker, it would be an Assassin Charcoal Grill. I don't have one (yet) but have seen them in action many times. You can direct grill, indirect grill, smoke low N slow. Comes standard with a charcoal pan & a water pan. They have a optional heat deflector you can use in place of the water pan. Hold heat really well with the insulated door. Even the 36" base model has a lot of cooking space. Nice, heavy duty shelves in front & one side. They have 48" & 72" models for those who need even more capacity. Made in USA in Macon GA. A lot of quality for the price. http://assassin-smokers.com/charcoal-grills.php
(http://i1267.photobucket.com/albums/jj552/Jim_Sewell/assassingrill.jpg) (http://s1267.photobucket.com/user/Jim_Sewell/media/assassingrill.jpg.html)
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I guess mine would have to be my RecTec 680. Perish the thought of giving up the others though!
Sent from my iPhone using Tapatalk
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If I could have only 1 cooker, it would be an Assassin Charcoal Grill. I don't have one (yet) but have seen them in action many times. You can direct grill, indirect grill, smoke low N slow. Comes standard with a charcoal pan & a water pan. They have a optional heat deflector you can use in place of the water pan. Hold heat really well with the insulated door. Even the 36" base model has a lot of cooking space. Nice, heavy duty shelves in front & one side. They have 48" & 72" models for those who need even more capacity. Made in USA in Macon GA. A lot of quality for the price. http://assassin-smokers.com/charcoal-grills.php
(http://i1267.photobucket.com/albums/jj552/Jim_Sewell/assassingrill.jpg) (http://s1267.photobucket.com/user/Jim_Sewell/media/assassingrill.jpg.html)
I have looked at those Assassin's many times... love what I see! Pretty sure I could make one of those work as my only grill/smoker as well ;)
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Rwalters, I can surely understand your sentiment towards your MAK.
If budget were a factor, my choice would be a 22.5" Weber kettle every time. Why" Because for about $100 or so I can get a smoker/grill that will do everything I need a smoker/grill to do for a typical family.
I have done everything on my old Weber from cold-smoking cheese, hot-smoking hams & sausage, low & slow BBQ, hot & fast grilling, you name it.
They are virtually indestructible, and I can get more accessories for it than any other grill on the market.
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Hey Bob, that pic of the Ram with the keg on the back looks familiar, lol.
I agree with Bama, the Keg would be my sole cooker IF I had to go with just one cooker. Since I have 3 of them, does that mean I get to keep all 3? ;D ;)
3 kegs? That right there is quite the endorsement! Talk about versatility!
I love the product as is apparent by me owning so many but the company themselves doesn't try very hard to make sure anyone else knows about it. It's frustrating to me. Not so long ago I was an Admin to their site but left that behind. I still love and use my kegs on the regular and due to frustrations with Broil King I have said I would no longer endorse them and recommend the Keg to anyone wanting a Kamado. It's not because it's not an excellent cooker, it's due to me worrying about how long BK will even make them and support them. That alone scares me away from trying to extol its merits onto a potential buyer.
When the Kegs bite the dust, I'll probably move over to Kamado Joe. I would get an Egg but the "eliteness/snobbery" of BGE owners is a big turnoff to me. This is a blanket statement and not meant to offend any of my buds here that own one, you are not the ones I speak of ;) I've found A LOT of people get one as a status symbol and they instantly become bourgeois. Makes me sick to my stomach! I have customers in really nice parts of town that have them and don't even use them but hey, they can say that they're and "Egg Head!" :P
I have to say that getting into outdoor cooking has changed my life for the better. I've met some really fantastic people during my years doing it, both online and in person. The Keg was a HUGE part of that so I can't deny that!
I have that neighbor with the BGE, and he can't boil water
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I cannot stand it any longer. Last I checked "widdle" is not a word. However what makes sense is the word "whittle" in the subject title put in place by the OP.
???
So what is wrong wit some Colloquialism in this fun forum???
That being said if I had to "widdle" down I would keep my current Grid Iron or Royall Pellet grills.
I always seen to "widdle" down the herd.......and then I waddle in replacements. ;) It is a vicious cycle I tell ya ;D But it must be done 8)
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I cannot stand it any longer. Last I checked "widdle" is not a word. However what makes sense is the word "whittle" in the subject title put in place by the OP.
???
So what is wrong wit some Colloquialism in this fun forum???
That being said if I had to "widdle" down I would keep my current Grid Iron or Royall Pellet grills.
I always seen to "widdle" down the herd.......and then I waddle in replacements. ;) It is a vicious cycle I tell ya ;D But it must be done 8)
So, give me the list of what you've cooked on...curious to see it. Especially because of your comment that if you had to "widdle" your arsenal down to one cooker... you'd choose to "waddle" along with a PK. That speaks quite highly of the PK.
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I cook for a smaller crowd these days. The PK is as versatile as the Weber Kettle. It has some accessories for it but nothing like Weber has for its offering.
Previous pits...many were sold for personal (family) reasons.....so "Lets don't and say we did" ;)
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I cook for a smaller crowd these days. The PK is as versatile as the Weber Kettle. It has some accessories for it but nothing like Weber has for its offering.
Previous pits...many were sold for personal (family) reasons.....so "Lets don't and say we did" ;)
I hear ya...my wife thinks I have "issues"...LOL
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One things for sure. Looking at all Bobs cooks was NOT a good idea when I'm hungry first thing this morning! They clearly show the power of the KEG!
Part of it is the keg, the rest of it is just the awesomeness that is "Bob". Plain and simple. ;)
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I have that neighbor with the BGE, and he can't boil water
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Pappy What no lobster? How can that be ;) ;) ;)
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So what on earth do you still use the Weber gasser for?????
I've used the Weber gasser more this year than the keg. Mostly for salmon & chicken breast, quick hot & fast summer meals. Even some grilled veges.
I like this thread. I've read about a lot of grills/smokers I've never heard of. A lot more out there than I was aware of.
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That would be a hard decision for me. I have the most experience with a Weber Kettle but have never smoked on one and since I also like to smoke, so I'm not sure how well I would do on it. I don't have much experience yet with my PK grill or my New Good One Open Range to decide if they would be the keeper. I also really like my PBC because it's very versatile as well.
I guess if I had to just have one, it would be my Weber Performer since I have the most accessories for it and with practice, I'm sure I could get the smoking aspect of it down.
I'm glad I don't have to make that decision.
Wayne
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That would be a hard decision for me. I have the most experience with a Weber Kettle but have never smoked on one and since I also like to smoke, so I'm not sure how well I would do on it. I don't have much experience yet with my PK grill or my New Good One Open Range to decide if they would be the keeper. I also really like my PBC because it's very versatile as well.
I guess if I had to just have one, it would be my Weber Performer since I have the most accessories for it and with practice, I'm sure I could get the smoking aspect of it down.
I'm glad I don't have to make that decision.
Wayne
1st world imaginary problems... almost enough to put a person into a full blown panic attack, eh? LOL!!!
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That would be a hard decision for me. I have the most experience with a Weber Kettle but have never smoked on one and since I also like to smoke, so I'm not sure how well I would do on it. I don't have much experience yet with my PK grill or my New Good One Open Range to decide if they would be the keeper. I also really like my PBC because it's very versatile as well.
I guess if I had to just have one, it would be my Weber Performer since I have the most accessories for it and with practice, I'm sure I could get the smoking aspect of it down.
I'm glad I don't have to make that decision.
Wayne
Agree wholeheartedly.
Also agree ! ! !
BD
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It just dawned on me during this thread that I have thinned my herd to only two charcoal cookers.
We currently have our cabin up for sale and are heading for the flat-lands (that will be another story for another time)
We are only taking our PK Grill and our PBC. You just cant go wrong with these two cookers. Both smoke and grill very nicely with two completely different flavor profiles.............
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It just dawned on me during this thread that I have thinned my herd to only two charcoal cookers.
We currently have our cabin up for sale and are heading for the flat-lands (that will be another story for another time)
We are only taking our PK Grill and our PBC. You just cant go wrong with these two cookers. Both smoke and grill very nicely with two completely different flavor profiles.............
I've cooked on the PBC, and the PK seems a no-brainer...I'd agree, you are in pretty good shape :)
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The Smoke is moving..... Again?
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It just dawned on me during this thread that I have thinned my herd to only two charcoal cookers.
We currently have our cabin up for sale and are heading for the flat-lands (that will be another story for another time)
We are only taking our PK Grill and our PBC. You just cant go wrong with these two cookers. Both smoke and grill very nicely with two completely different flavor profiles.............
Chuck Wagons west! ;D ;D
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The Smoke is moving..... Again?
Yup, going off the mountain and should be around 70 miles north of San Diego.......will keep y'all posted..........
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This topic has 5 pages? I guess that I have been out of pocket for a long time. But to answer the question, my one cooker would be the pellet pooper.
The Smoke is moving..... Again?
Yup, going off the mountain and should be around 70 miles north of San Diego.......will keep y'all posted..........
Wherever The Smoke lives, his neighbors are the luckiest people on earth because The Smoke likes to load up a grill with lots of good food. Good luck to The Smoke and Wendy.
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This topic has 5 pages? I guess that I have been out of pocket for a long time. But to answer the question, my one cooker would be the pellet pooper.
What make/model of pellet pooper would you be left cooking on? Curious!
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The Smoke is moving..... Again?
Yup, going off the mountain and should be around 70 miles north of San Diego.......will keep y'all posted..........
Try to keep track of Smoochie's hat this time, ok? ::)
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The Smoke is moving..... Again?
Yup, going off the mountain and should be around 70 miles north of San Diego.......will keep y'all posted..........
Try to keep track of Smoochie's hat this time, ok? ::)
:D :D :D He is going to wear em in the Jeep when we live :D :D :D
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Ok do you mean any cooker?
Ok I will take this as my cook.......er
[attachments deleted after 6 months]
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Ok do you mean any cooker?
Ok I will take this as my cook.......er
X2!!! :)