Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: smokeasaurus on February 27, 2013, 12:54:20 PM
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When you are sick and can't do nothing..what to do..what to do......I know...get on Google and look for BBQ stuff and look what I stumbled upon:
The Black Olive The worlds first Kamado pellet grill. This sucker is solid ceramic and it poops pellets. It aint cheap either..with the stand it is starting around 1800.00.....ouch...Old Smoke aint gettin one of these any time soon, but it is interesting......
http://blackolivegrill.com/
http://www.youtube.com/watch?v=PARTt-0RG9w
http://www.youtube.com/watch?v=fRbVQ5vXFKQ
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i seen one of these last weekend at california backyard. the grill guy walked over and asked if i knew about pellet grills. ya, i know pellet grills a little. he wanted me to look at it and tell him what i thought. small pellet burn box, heat deflecter is to thin and will warp. he didn't like hearing that. he had green mountain grills. i told him the gm were way better grills than the kamado thing. told him the best pellet grills were maks, memphis, yoder, gm, rec tec and fec's.
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One of lifes simple pleasures is walking into a BBQ store and this young buck sales guy (who still smells like his mama) comes up and he thinks he knows more about Q than i do........ ;D
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One of lifes simple pleasures is walking into a BBQ store and this young buck sales guy (who still smells like his mama) comes up and he thinks he knows more about Q than i do........ ;D
lol. thats so funny but i think the same thing happens to most of us. i was at the butcher the other day to get a rack of spare ribs. 2 other guys were buying ribs also. they were talking about how to good them. 1st guy boils his ribs then on the grill w/ lots of sauce. he says they are to die for. ok. the 2nd guy says he marinades them for 4 hours then on the grill until crisp. yuck. they asked me how i was going to do mine. me, if i was cooking on the mak 4 hours at 275° and test w/ toothpick test. if using the WSM 4 hours or so between 250°-275°. you could cook them dry, wet (w/ sauce last 30 minutes or so) or some Foil Love. they had no idea what i was talking about.
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I hope you Bi___-slapped the guy that boiled his ribs >:( ;D :D
Ribs need to be bathed in moist warm smokey air in complete darkness for hours....not immersed in boiling water..that aint right >:(
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One of lifes simple pleasures is walking into a BBQ store and this young buck sales guy (who still smells like his mama) comes up and he thinks he knows more about Q than i do........ ;D
So true, so true :o
The saving grace of the "black olive" would be that you could plant flowers in it if it didn't cook well ::)
Hub
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I hope you Bi___-slapped the guy that boiled his ribs >:( ;D :D
Ribs need to be bathed in moist warm smokey air in complete darkness for hours....not immersed in boiling water..that aint right >:(
Like Meathead said "you boil the ribs the terrorists win."
Wise man!
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Looks interesting, but I'd like to put their grill/smoker up against my "Black Pearl" HA HA HA ;) Hell it would be fun to see an $1800 pellet pooper vs a home built $300 + one :D :D :D
I'll even give then a head start ;D
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Looks interesting, but I'd like to put there grill/smoker up against my "Black Pearl" HA HA HA ;) Hell it would be fun to see an $1800 pellet pooper vs a home built $300 + one :D :D :D
I'll even give then a head start ;D
gonna level the playing field Tommy ;)
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Looks interesting, but I'd like to put there grill/smoker up against my "Black Pearl" HA HA HA ;) Hell it would be fun to see an $1800 pellet pooper vs a home built $300 + one :D :D :D
I'll even give then a head start ;D
gonna level the playing field Tommy ;)
Level??? I want to flatten it!!! :D :D :D :D
That's just me ;)
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It looks cool but "cool" doesn't cook your food!
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The saving grace of the "black olive" would be that you could plant flowers in it if it didn't cook well ::)
Hub
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hub, you owe me a pak of fig newtons. that was to funny. make milk come out my nose i was laughing so hard. milky newtons = icky.
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The main reason I purchased a primo Oval XL was the 20 year warranty and made in USA and got tired of my gassers rusting out.
It took me 3 months to figure out how to light the dang thing without smoking up the whole neighborhood and another 6 months to figure out how to cook on it but I am a semi-pro on it now after about 4 years :) I still really crave a pellet grill.
Ceramic has its cons as well as metal grills. I am on my third fire bowl in my primo, the first one cracked the first year and was sent no charge the second and third I had to pay $50 shipping with no questions asked just sent pictures to primo. My grates started coming apart and they sent those free of charge also.
Not sure about the Kamado featured in this thread but i would make sure it is easy to get replacement parts as they do crack.
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My area rep is going to be swinging by next week with one. I'm curious to see it. I've actually have had a few inquire about it. At $1800 I was hoping for some actual temperature control, not just an adjustable rotary control, but I think I might have an answer to that ;)
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I really enjoy reading these threads. I am a curmudgeon - charcoal and wood are my favorite fuel sources - my eyes, nose, finger, and thermometer are my favorite monitoring tools. One of my brothers swears by the Big Green Egg (but doesn't own one ??? )
While I really like cooking on a live fire, I am also very interested in all the other options and opportunities. So, I keep checking these threads to learn and who knows... ::)
Cheers,
David
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I get first dibs if you need testing done on it (http://i1213.photobucket.com/albums/cc469/s1cott11/icon_biggrin.gif)
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My area rep is going to be swinging by next week with one. I'm curious to see it. I've actually have had a few inquire about it. At $1800 I was hoping for some actual temperature control, not just an adjustable rotary control, but I think I might have an answer to that ;)
Get a demo... Send to smoke & let him play with it!
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My area rep is going to be swinging by next week with one. I'm curious to see it. I've actually have had a few inquire about it. At $1800 I was hoping for some actual temperature control, not just an adjustable rotary control, but I think I might have an answer to that ;)
Get a demo... Send to smoke & let him play with it!
I see some more Gary's seasoning in LA's future (http://i1213.photobucket.com/albums/cc469/s1cott11/icon_biggrin.gif)
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I hope you Bi___-slapped the guy that boiled his ribs >:( ;D :D
Ribs need to be bathed in moist warm smokey air in complete darkness for hours....not immersed in boiling water..that aint right >:(
maybe he's making a stock for soup or to put in a risotto ;D
Sent from my iPhone 5 using Tapatalk
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$1800 is way too much IMHO. You are in MAK and Memphis range at that price point.
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$1800 is way too much IMHO. You are in MAK and Memphis range at that price point.
You could almost get -2- Rec Tec's and have a combined cooking space of 1360 instead of the 290 the Black Olive offers. For only 400.00 more you could get the Yoder YS-610 with that sweet competition cart.............
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Don't kill this grill before seeing it or cooking with it. Besides, yuppies need something to cook on also.
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Don't kill this grill before seeing it or cooking with it. Besides, yuppies need something to cook on also.
Yeah, we are a little tough on it at the moment, darn thing might outcook everything we got :D
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It looks like the Black Olive's forte and intent will be high heat grilling, not low & slow. So, a large hopper and a lot of temp control probably isn't needed.
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Most kamodo's work well @ low & slow, the biggest weakness is they work poorly for 2 Zone grilling.
With an 11 lb hopper an insulated cooker of this small size should run for ever @ 225-250 F
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That's true...I wonder what kind of grease system it has?
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Has anyone actually used a Black Olive? I go by results, not necessarily analysis.
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I don't think there dealers have them yet. When I called one to check on the price he said they should be getting them sometime this month.