Ok, What are you cooking on?

Eric D

I would not normally think of asking you to change your poll but there is no way someone can only answer the first question by selecting "None" which leaves you no reason to answer the last two questions.

oillogger,

You were right! I changed it, and you can ask me anytime to correct something I screwed up. Maybe I did it on purpose just to see if anyone would catch me.....yeah....that's it. NOT!

Thanks,

Eric D

I don't cook on it regularly anymore, but I use a baby Green Egg. It was great for a single guy. I had a tall sided cast iron skillet that fit perfectly on the grill. I would set it on the grill surface and close the lid, then I would use a hairdryer to get the coals screaming. When the themometer was pegging 700 degrees I'd open it up and throw in nice redfish fillets, for blackening. It worked beautifully.

I only use natural wood charcoal in it. Even though it is the "baby" of the line, the thing weighs a ton.

I'm now pursuing a full sized stainless gas grill, to replace an old broken Sunbeam. The Sunbeam has now been converted to a charcoal grill

Gotta love the big green egg, been using mine for a few years, never made a meal that wasn't at least edible by my dogs!

BeerGarden,

Have any photos of that BGE in operation? Hey, glad you found us here at the BBQ Source Forums.

Welcome,

Eric D

I've considered it, but the wife think it's too unusual and doesn't want one. They expensive, but some of the better SS gas grills are too. I worked part-time at a hardware store that sold them, and heard good things. Are they really worth the expense and is charcoal that much better?

The C4 is the best money I have ever spent, everything tastes better on it.

Wow! This thread has been dormant for quite a while now! Thanks for reviving it, Sean! Bluesin and I will be adding to it in a few weeks with some custom built smokers (of course, he's already built about four of them)! We may begin a new thread as it will be kind of dedicated to custom built vs factory stock. That of course is in Bluesins camp.

Mike

Will i'm new here first time posting..and i cook with 2 large egg and they are worth every penny i payed for them..here are some other cooker i use for back up..and here is my cooking area. were i spend a lot of my time..

Hmmmm, are you related to Shelly???

Welcome to the forums, nice setup, looks like your a bit into smoking there!

Shelly, looks you might have some competition coming your way!!!

Bluesin

Hilo ...

Welcome to the forum!

Wow! What a great collection of grillin and smokin gear. I look forward to hearing about what your cooking on that great colection of grills and smokers.

BG in WV

I'm really jealous now! But welcome to the forum, anyway.

It's not that great collection of smokers, ceramics and HIGH heat wok, but you have an enclosure from the elements and some flat land to put things on.

Well, at least our hillside acreage was cheaper than the flat parcels.

What are the two other smokers? Or did I miss that?

Shelly

thanks for the welcome..the 2 gas smokers on the right side are GOSM (great outdoors smoky mountains) i use them for making sausage they are great for hanging the sausage lots of room..and the other smoker on the left by the eggs is a WSM i use it when i'm on the move or when i run out of room when i'm useing my eggs..i also have a hole in the ground that we call a imu that we use to make kalua pig and kalua turkey..so my flat parcal does have some holes in it

hiloboy,

Wow! Now is that an actual collection that you use or are you in the used smoker business?

That is definitely a nice assortment of smokers, and I'm very envious! I'd settle for just one egg! Sausages are great, I'd love to see some photos of these in action sometime. Perhaps you could tease us with some of the foods prepared? I've seen the pigs in the ground on tv, never in actual life. What does imu stand for - interesting name!

Thanks for sharing those great photos with us, you have my respect, sir!

Mike

Mike, thanks for the welcome.. i use them all most every weekend always room for another toy
Imu is Hawaiian for underground oven.. if you want to know more try this link.. i hope this works http://www.primitiveways.com/Imu1.html

hilo ...

I'm real interested in hearing more!

BG in WV

hilo,

Great link! Made for some very interesting reading. Dunno if I could get away with the pit cooking, I get enough stares from the neighbors when lighting my grill (match in one hand, camera in the other)!

Looking forward to your next post!

Mike

well theres not much more to tell.. its all in the link.now all you have to do is go dig that hole and get started the imu i use can hold maybe 2 small pigs or 1 pig and 4 or5 turkey..we use it most time for bigger partys .. now days i use my eggs and other cooker for most partys.. only when we need to cook whole pigs do i use the imu .. or if like last week when all 7 of my kids cane home and wanted me to kalua their turkeys for thanksgiving.. then the old man has to go clean out the imu thats why i love my big green eggs

"kalua"

What's that?

Found this in Hilo's link:

Anyone who has experienced a contemporary Hawaiian lu'au (feast) will find kalua pig a main part of the menu. Traditionally, the pig was cooked in an underground pit and served in plaited baskets made of coconut fronds or on large banana leaves. The shredded pork was just as tender and moist as a pork butt roasted in an electric or gas oven. The word kalua refers to the process of cooking in an earth oven (ka, the; lua, hole).


And here I thought it was just a liquer! - Good one at that!

Scott

Hawaiian 101 you guys are to maika'i (good) you learn will.. aloha and laters my friends