OT: BBQ Smokers

[oldbones]

I was shopping for a BGE, but ended up with the Kamado Joe instead. It was the first one I saw with as good or better quality than the BGE, but it came better equipped (less stuff to pay extra for). I've had it two years now and absolutely love it, use it several times a week.

Also a big fan of Royal Oak lump charcoal from Walmart. I've tried other more expensive brands, but keep coming back to the RO.

I broke mine in with 25# of pork butt.

 

[vdubfiend]

Second for royal oak
Made in U.S.

 

[s2k]

Where do u guys normally buy your meat? I know Costco has really good ribeye chunk.

 

[discotu]

unless i need a whole pork belly or suckling pig i go to costco period. their selection of USDA Prime beef is unmatched.

 

[vdubfiend]

Beef palace in Huntington Beach is the best

 

[gcarroll]

unless i need a whole pork belly or suckling pig i go to costco period. their selection of USDA Prime beef is unmatched.

Big fan of Costco for chicken and prime beef too!

Get my pork butts from Stater Brothers unless I get someone to pick up some from Sam's. Costco's butts are boneless.

 

[ChefZilla]

unless i need a whole pork belly or suckling pig i go to costco period. their selection of USDA Prime beef is unmatched.

Costco now sells pork belly ;-)
I typically go get my butts cryovacked from smart and final (farmer john) in the double packs. In the next 3 weeks I'll be smoking around 185 lbs for 2 party's. one party is kaluah pork... another is pulled pork north Carolina style

 

[gcarroll]

Brent, don't know if you know but stater bros also sells in cryo pack. You just have to ask. They even get them in single packs. They tend to be larger than the ones uv found at smart and final.

 

[805reef]

You guys make me want to get a smoker!

 

[wishntoboutside]

this thread needs much more pictures! show me your meat.

 

[moondoggy4]

I have been looking at the Primo's as well, like a BGE but made in the US.

 

[gcarroll]

this thread needs much more pictures! show me your meat.

Yeah show off your meat!

 

[jabel]

Greg, i converted my grand cafe to natural gas. Much more heat and smoke. Love the smoker.

 

[dodgerblew]

Greg, i converted my grand cafe to natural gas. Much more heat and smoke. Love the smoker.

Jeff, how did you do this? I'd like to do this as well

 

[gcarroll]

Greg, i converted my grand cafe to natural gas. Much more heat and smoke. Love the smoker.

Ok now we need to talk! I have a natural gas stub right next to my smoker.

 

[dodgerblew]

Ok now we need to talk! I have a natural gas stub right next to my smoker.

Same here. Converted my bbq to NG but didn't know it was possible with the Grand Cafe. My stub has a quick disconnect.

 

[discotu]

some of my meat

some of my meat

USDA Prime TriTip

Whole USDA Prime rib roast...

slowly roasting on my modified offset smoker with rotisserie

Suckling pig

another pig with chicken...

and the leftovers

USDA Prime tenderloin wrapped in bacon

Pork belly and garlic

fresh off the BGE

 

[s2k]

Wow - food looks good!! Making me hungry

 

[dodgerblew]

How do you get tri tip cut like that Brian?

 

[discotu]

Rik, normally we sear and roast our tri tip whole...but this particular cut had exceptional marbling so I decided to slice some up as appetizers. The key is USDA Prime and slicing against the grain. This is where those pieces came from...almost looks like Wagyu: