Jump to content


Members Plus
  • Posts

  • Joined

  • Last visited

Profile Information

  • Gender
    Not Telling
  • Location:
  • Grill
    Weber Summit

Recent Profile Visitors

1,359 profile views

T-Bone's Achievements

  1. Definitely using too much lit coal initially. I use a single fire starter... Lite it with lid open and wait 10 minutes for the coals to get hot. Then I close lid and adjust vents. When I close the lid, I have about a fist full of coals burning. Seems to work for me
  2. Thanks for the kind words. We ended up getting this at Publix for a 6.99 a pound. Went in there looking for a ham. A ham prices are astronomical... Especially since I don't like ham So I was lucky to stumble across their sale in-store. The only thing I would change next time is that I would make the au ju sauce.
  3. 5 lb bone-in rib roast. I used Steve Reichlan's BBQ rub from his barbecue sauces rubs and marinades book. But I cut the salt in half cuz I found it was too salty for my taste.Cooking at 275 degrees, approximately. So my Target Temp was 125. And that's the temp I pulled it off on. Loosely tented it with foil for 20 minutes as I prepared the twice cooked baked potatos. Came out real good. Very flavorful. And very tender.
  4. Mine too. Just needs a little bit of residue from several cooks
  5. Cooked a 2-in thick New York strip on my Weber Summit kamado. Reverse seared. Just salt pepper garlic for the seasoning. I haven't used just salt pepper and garlic in quite a while. Mesquite wood. At 122° internal temperature I moved the steak to the center of the great so it was just above the charcoal baskets... the steak was cooking about an inch and a half above the lump. Dome temperature was still fairly low. But the steak was right above that fire :). All it needed was about 3 minutes over the lump and it was ready to serve. I have the divide and conquer on my vision kamado. This Weber kamado is 2-zone too and I did find it easier to use to go from indirect to direct right away. Since the charcoal grate is adjustable.
  6. I made these tonight. As others have stated elsewhere on this site, 80/20 ground beef. I use a 14 1/4 inch cast iron Pizza stone by Lodge... Preheated on my Genesis 2 gasser, but I've done them on my kamado too. I go anywhere from 450 to 525°. There are several key points... 1. Buy ground beef that's ground and loosely packed at the supermarket. In other words, avoid those big tubes of beef that are over processed and finally packed into those tubes. 2. Use a spatula to cut ground beef into portions, while it's still sitting in the container from the supermarket, so each portion is 4 oz 3. One by one, take a portion out and very gently round the corners so it looks somewhat like a meatball. The key is you don't want to work the meat at all. You want to mildly shape it. When you do the above, there are air pockets in the beef. When it's cooked on a very hot surface, really cast iron or carbon steel is recommended, the fat melts inside of these pockets and doesn't go anywhere. It's inside the pattie. So you have the maillard reaction couple to the pockets of fat. That's why when you make a smashburger you only smash at the very first time onto the griddle. Never smash after the flip otherwise you squeeze the fat out. I use a pinch of salt. A pinch of pepper. Extra sharp cheddar, toasted bun, and whatever toppings i happen to be in the mood for.
  7. Based on my research, the slo roller is a marketing gimmick. Many cannot discern a difference in taste between slo roller vs no slo roller.
  8. Interesting. I am fixing to purchase the weber Summit kamado E6. And I'm also looking for large surface area for smashburgers etc. I was looking at the arteflame 24-in insert that fits the extra large big green egg and I saw a YouTube video where it'll fit the Weber kamado also, with about 1/4 in gap around all of the edges. Does your lid close when using the 17 inch Blackstone insert?
  9. I am surprised as well. I have an 18 inch vision kamado. And I'm looking at the Weber summit kamado E6. Mainly for more real estate. And based on all of the videos I've seen, and research I've done, the temperature is more stable than my current vision kamado. 1,049 bucks is a pretty good deal. I cannot honestly imagine many people spending $2,500 on a Big Joe Series 3. I know people do, but I'm not one of them. Every year there's more people that are new to kamados and they have to purchase something. So even though Weber had a false start a few years back, there's no reason why people would not consider them. I think the main reason is the Big Green egg was first and it's ceramic. Still very popular. Kamado Joe is very popular too, and it is ceramic. I think there are two reasons scaring off potential customers: 1. the double wall steel Rather than ceramic 2. Big Green egg and kamado Joe essentially own the marketplace, so people gravitate to what is popular with the end user
  10. 20 minutes is pretty good. I usually get my kamado to 325. Am I cook them for 45 to 50 minutes. I use the same rub that I put on pork ribs. And some chunks of wood for smoked. I do cook chicken to an internal temp of 190 for thighs. Still super moist in the kamado. And the chicken is guaranteed to be fully cooked along the bone.
  11. I think it comes down to engineering costs, manufacturing costs, advertising budgets, dealer networks, etc. I've got a vision grill made in China. I rarely buy anything made in China. Ceramic kamados are cheap to produce. That's why my vision kamado is half the price of kamado Joe. Kamado Joe is much cheaper than the big Green egg. the egg is made in Mexico and their manufacturing costs are higher than China but not by much. I think a better question is why are the high-end ceramic kamados so expensive knowing that we know they're cheap to produce. we know the weber team did some engineering and manufacturing to get all of the parts with great fit and finish and functionality. About the only thing going for the ceramic kamados is having a good hinge. And that is not expensive to engineer. The summit charcoal was pretty innovative. And it's new smoke fire grill looks phenomenal.
  12. There are 3 certainties in life. Death, Taxes, Cracking Deflectors. For 3 years I used a lodge cast iron pizza pan. Lodge P14P3 Pro-Logic Cast Iron Pizza Pan, 14-inch, Black https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_sms_apa_i_aDt2DbJ4E120V The handles rest on top of the firebox. Works great as a deflector. Now I have the kamado Joe divide and conquer for my vision grill. So the handles rest on one of the bottom rails of the divide-and-conquer system. So now when I lift up the divide and conquer, the cast iron deflect that comes with it. I did go to my local store and picked up two half Moon ceramic kiln shelves. I think it was $11 each. I hardly use this ceramic deflectors because I really like using the cast iron. But it's nice to have options.
  13. Not the spider. Almost got it... But I spent a little more to get the divide and conquer by kamado Joe. It is a very cool accessory. -T
  14. If you don't need one now, wait until August. I'm sure the grill that's selling for 550 now will be selling for closer to 400. I have the vision B that I purchased in Sam's in August 2016... With the removable ashtray and the stainless steel stand. I only mention that because if you wait you might be able to get the same deal at Costco for four hundred bucks if you wait a couple of months. I will tell you that having a removable ashtray makes it very convenient to clean up before a cook. Literally takes 5 Seconds to pull-dump-reinsert. The two layer Cooking System that comes with vision is not worth very much in my opinion... when compared to kamado Joe flexible Cooking System. I purchased a flexible Cooking System from my vision B and it was the best move I ever made. -T
  15. If you purchase a kamado in August like I did for mine, that's the end of the barbecuing season. So Sam's and Costco drops the price. I live in Central Florida. The kamado is on the covered porch and I don't use the cover. Looks almost as good as the day I bought it. Wow, some of you guys found some really good deals on your kamados !! I do have one regret, but it is for Kamados in general: I wish I could have purchased a true 24" diameter cooking grid Kamado. I find the 19" vision grid to be okay most of the time, but too small on those rare occasions that I need more space... Like 4 racks of ribs. Even using a stainless steel rib rack, it's very crowded in there. I think the Big Joe classic was $1,600 at the time... I could have gotten it slightly cheaper at the Costco Roadshow which was down here in Florida in 2016. And since I never even owned a kamado before at that time, 1600 was too much of a commitment for something I did not know if I would like to use. God forbid my kamado Falls over and cracks. But if it did, I think I would go with a good offset smoker for the extra real estate at a decent price of 6-900 bucks. -T
  • Create New...