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"Dark Helmet" wrote in message
...
Once again, I really appreciate all the input in my continued quest to
enter
the wonderful world of smoked food. I'm fairly settled on the idea of a
Weber Smokey Mountain, if I decide to stay in the $200 and under price
range. However, I had not yet considered input from my better half, and
now
asthetic aspects must be considered. This opened up the conversation to
Kamado style smokers. So, now I'm trying to understand some of the
aspects
of the Kamado style smokers. Specifically, I've been looking at Big Green
Egg and Kamado. Here's my questions:
1. Temp - I have seen different information on cooking temps inside these
units. I have seen in many places where it's stated that the smoking
temps
in these units are closer to 300 versus the 200-250 normally reserved for
low and slow cooking. So, can these units run at 200-250? If not, what's
the impact on the food?
2. Capacity - A Kamado #5, a WSM and a Large BGE all are approximately
18"
in diameter. I've seen a ton of food stuffed into a WSM, particularly due
to the two levels of cooking grates. How do the kamado's stack up? How
large of a turkey can any of these three handle?
3. Weight - One minor issue with Kamado is the tremendous weight which is
not a big deal once it's in place. Why, though, is a Kamado so much
heavier
than a BGE? I assume either the BGE is using thinner ceramic (resulting
in
less temp control) or the BGE has a more modern heat efficient ceramic.
Thoughts?
Thanks,
Dark Helmet
My large BGE has been holding 250 degrees for eight hours so far today while
it brings my pork shoulder to perfection.
I understand that K and BGE offer stacking grilles. I've nerver used any.
The K is thicker, but I've never had an issue with this for my BGE. If
anything it takes too long for the egg to lower it's temp. K's have to run
at lower temps for a breakin period - eggs don't. I believe that K's cannot
reach the same high temp as the BGE, but that should be verified. It may be
thinner, but it's still in one piece. Gets used 3-5 days a weeks for 2-21/2
years.