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05-03-2016, 08:29 AM | #91 | |
Cast Iron Jedi
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Big Green Egg
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Any thoughts on the Akorn? It's a Komodo style, but it's insulated stainless steel. It's also under $300. |
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05-03-2016, 09:25 AM | #92 |
In Search of a Life
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I just bought a nice Weber grill for $2.00 at an Estate sale. Used it Sunday and it worked great.
I would never by grills or patio furniture new again. Estate sales have a ton of this stuff. $400 for a grill? You can get 30 grills for that much-almost every sale has them. Saw a brand new smoker go for $25.00. |
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05-03-2016, 09:27 AM | #93 |
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Strange bump. I bought an egg over a year ago and love it
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05-03-2016, 09:31 AM | #94 |
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05-03-2016, 10:06 AM | #95 |
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05-03-2016, 12:08 PM | #96 |
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FMB, I've not seen one, but judging by the pictures with food on it, it looks like a very small cooking space, much like the BGE. There is a reason all the bbq comp guys are using WSM on the competition trail.
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05-03-2016, 12:11 PM | #97 | |
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The one I linked is same size as BGE large. 306 square inches of cooking area, 150 (or something) of warming area. The WSM 18" is 481. |
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05-03-2016, 12:22 PM | #98 |
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I'm not sure about the setup of the BGE, but WSM smokers have two cooking grates/levels and most people now use the 22.5" in competition (that I've seen).
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05-03-2016, 12:23 PM | #99 |
Cheat Death
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Agree that if you're on the bbq competition trail, you can do better than a kamado. If you're just looking to smoke/grill for you and you're wife and the occasional small to midsize get together though, the cooking area of a large kamado is more than fine as that's how I use mine (I've also had a WSM that I loved for different reasons). No knowledge of the Akorn kamado though.
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05-03-2016, 12:28 PM | #100 | |
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I'm not competing. |
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05-03-2016, 01:22 PM | #101 |
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The main difference between a ceramic smoker and a WSM is that a WSM is a water smoker. That makes a big difference in my opinion. It tempers the heat from the coals and adds a ton of moisture. To each his own.
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05-03-2016, 01:40 PM | #102 |
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I've actually read that a water pan in a komodo actually makes it noticeably TOO moist.
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05-03-2016, 02:43 PM | #103 |
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So you get over 50% more cooking space, the same cost, and a more reliable name in Weber. I don't even see the comparison. I have the 22.5" model and it'll cook for a small army. Hell, it'll fit 8 slabs of ribs or 4 slabs of ribs, a butt, and a couple chickens. You can use an extended grate on the Weber for a "warming area" also. I've had alot of smokers/cookers over the years, and to this point, I've not had one as efficient, versatile, and as simple as the WSM. My .02
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05-03-2016, 02:50 PM | #104 | |
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Coincidentally, I've read the big WSM is more temperamental on temperature control than the 18" version. |
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05-03-2016, 03:03 PM | #105 | |
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