Monte Cristo
is one Smokin' Farker
Great video...you make a great point about the wheels.
Review of the Weber Summit Charcoal Grill after a year
- Thread starter Baby Back Maniac
- Start date
Baby Back Maniac
is Blowin Smoke!
How are you lighting it? This is actually something the Slow N Sear helps with. Honestly though, the only time I've ever had a problem with dirty smoke messing up a cook is on the Akorn...and that's just because it was dirty the whole time. Usually with kamados dirty smoke if it happens at all is only for an hour...maybe 2...and I've never noticed an off taste from it even on those occasions when I put the meat on immediately after lighting the grill.
Are you noticing off flavors?
Re: Goldens' Cast Iron
And that would be me. I don't want to sidetrack Justin's thread on the Weber, but I do have my Goldens' thread buried here in the forum (search for Goldens), plus I've posted a number of cooks I've done on it since owning it. Any questions folks might have about the Goldens, I'd be happy to answer. Sorry, I don't do video reviews and couldn't match the quality of those put out by BBM.
I have owned a Bayou Classic Cypress ceramic, which served me well until the lid cracked due to hinge misalignment. Not the best of cookers, certainly not up to BGE standards but it was decent while it lasted. And as the sig says, I've also got a Bubba Keg which was my go to Kamado until the Goldens arrived.
I'm still experimenting with the Goldens. No overnight low and slows, no pizza cooks (yet). I've yet to make desserts, bread, a ton of other things I've made on the Keg and the Cypress. Simply not enough time to cook/grill/bake/bbq everthing I'd like to!
-lunchman
And that would be me. I don't want to sidetrack Justin's thread on the Weber, but I do have my Goldens' thread buried here in the forum (search for Goldens), plus I've posted a number of cooks I've done on it since owning it. Any questions folks might have about the Goldens, I'd be happy to answer. Sorry, I don't do video reviews and couldn't match the quality of those put out by BBM.
I have owned a Bayou Classic Cypress ceramic, which served me well until the lid cracked due to hinge misalignment. Not the best of cookers, certainly not up to BGE standards but it was decent while it lasted. And as the sig says, I've also got a Bubba Keg which was my go to Kamado until the Goldens arrived.
I'm still experimenting with the Goldens. No overnight low and slows, no pizza cooks (yet). I've yet to make desserts, bread, a ton of other things I've made on the Keg and the Cypress. Simply not enough time to cook/grill/bake/bbq everthing I'd like to!
-lunchman
Forgot to add -
BBM, great video as always. Enjoy watching your channel.
BBM, great video as always. Enjoy watching your channel.
Hankdad1
is one Smokin' Farker
I enjoyed your video, well done and thoughtful. Maybe in a few years from now if my Akorn dies I'll be able to find one on Craigslist. On the other hand I like that the Akorn takes up a small square footage.
Huskres
Full Fledged Farker
No off flavors from what I could tell but have only done a few smokes. I've always used the propane starter. Haven't tried the minion method or anything else on it.
Baby Back Maniac
is Blowin Smoke!
Try the minion method and see if that helps. Also, remember that thin blue is more important on stick burners. I started out on kettles and kamados and didn't even know what "thin blue" was. Once I discovered what is was I filed it under "I don't know if this matters but remember it because everybody seems to talk about it"
Then about 5 years later I had a brisket cooked on an offset from a very well meaning-but inexperienced-man who borrowed a friends stick burner to cook for a cub scout get together. He had let the fire smolder the entire time and the food tasted like licking an ash tray. That's when I realized why it was so important. lol. But it didn't change the fact that it had never been a big deal on the kettles/kamados. In fact, in some ways a little bit of an inefficient burn adds some flavor...you just don't want too much of it.
Then about 5 years later I had a brisket cooked on an offset from a very well meaning-but inexperienced-man who borrowed a friends stick burner to cook for a cub scout get together. He had let the fire smolder the entire time and the food tasted like licking an ash tray. That's when I realized why it was so important. lol. But it didn't change the fact that it had never been a big deal on the kettles/kamados. In fact, in some ways a little bit of an inefficient burn adds some flavor...you just don't want too much of it.
