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PostPosted: Mon May 26, 2014 2:20 pm 
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If you are interested in a starter BBQ or looking to expand your BBQ family I hope this will help.


This guide is Authored by myself with input from others, it is to be interpreted as a method to assist those whom are looking to buy a bbq and want to know what is available.
The Great/Can do/Not Great and Cant do sections are based on judgment and and others experience may vary.

As always there are caveats to every statement here so I will start with some assumptions I have made
- Some of the grills etc have a big 2nd hand market and the price range takes this into consideration
- A feature or cooking type can only be considered to be possible if it is able to do it “out of the box” where there is a vendor supported accessory (like a rotisserie) I have included it but marked it from THINGS IT DOES GREAT to THINGS IT CAN DO to reflect this
- If you disagree with any of the assumptions here let me know (while taking into consideration the statement above) also if it is not the core feature or requires advanced techniques to pull off any of the categories then I don’t believe it should be listed as a feature
- Pricing is relatively general but I will happily change if you can provide a source (both highs and lows)
- I have mentioned some brands that are standouts in the Australian market yet generalized other “types” if you think I should specifically mention a brand within these categories let me know via PM
- The pictures shown are ones sourced from manufacturers websites, some of the grills mentioned have not been shown purely due to not being able to find suitable white background photos. Should you be a vendor of one of these BBQ's and have stock photos available please pm me to have them displayed

Vendors ARE welcome to submit a BBQ to me via PM. A generalization will be posted about the grill and categorized accordingly based on my research and knowledge. Should a vendor disagree with the review then they are welcome to facilitate a demonstration of said feature in person.


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CHARCOAL GRILLS

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The kettle grill is considered the classic American grill design[citation needed]. The original and often-copied Weber kettle grill was invented in 1951 by George Stephen. It has remained one of the most commercially successful charcoal grill designs to date[citation needed]. Smaller and more portable versions exist, such as the Weber Smokey Joe. The kettle grill is composed of a lid, cooking grid, charcoal grid, lower chamber, venting system, and legs. Some models include an ash catcher pan and wheels. The lower chamber that holds the charcoal is shaped like a kettle, giving the grill its name. The key to the kettle grills' cooking abilities is its shape. The kettle design distributes heat more evenly. When the lid is placed on the grill, it prevents flare-ups from dripping grease, and allows heat to circulate around the food as it cooks. It also holds in flavor-enhancing smoke produced by the dripping grease or from smoking wood added to the charcoal fire.

The Weber kettle grill has bottom vents that also dispatch ash into a pan below the bowl. Most kettle grills can be adapted for indirect cooking.
The kettle design allows the Griller to configure the grill for indirect cooking (or barbecuing) as well. For indirect cooking, charcoal is piled on one or both sides of the lower chamber and a water pan is placed in the empty space to one side or between the charcoal. Food is then placed over the water pan for cooking. The venting system consists of one or more vents in the bottom of the lower chamber and one or more vents in the top of the lid. Normally, the lower vent(s) are to be left open until cooking is complete, and the vent(s) in the lid are adjusted to control airflow. Restricted airflow means lower cooking temperature and slower burning of charcoal.


weber 57
Image
Weber 57cm by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets) and possible gas (not recommended or redundant)
COST - $50 to $700 but usually around the 200ish mark
COST OF RUNNING - LOW
# CAN COOK FOR - 6-8
THINGS IT DOES GREAT - Grilling, Searing, Roasting, Multi Zone, Ribs
THINGS IT CAN DO - , Pizza, Jerky, Pulled Pork, Brisket, Pulled Lamb, Baking, Rotisserie
THINGS ITS NOT GREAT AT - Cold Smoking (cheese/bacon/fish)
THINGS IT CANT DO -
NOTES - This is the starting BBQ for those seen as BBQ enthusiasts, its provides a cheap platform for many to hone their skills on slow cooks and the essential skills of fire management if you want to move into a BBQ such as the Weber Smokey Mountain or an Offset BBQ

Weber 47cm bbq
Image
Weber 47cm by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets)
COST - $50 to $200 but usually around the 100ish mark
COST OF RUNNING - LOW
# CAN COOK FOR - 4-6
THINGS IT DOES GREAT - Grilling, Searing, Roasting, Multi Zone, Ribs
THINGS IT CAN DO -, Pizza, Jerky, Baking
THINGS ITS NOT GREAT AT - Cold Smoking (cheese/bacon/fish) , Pulled Pork, Brisket, Pulled Lamb
THINGS IT CANT DO - , Rotisserie
NOTES - This is the starting BBQ for those looking to do charcoal direct grilling, its provides a cheap platform for many to hone their skills on charcoal and fire management.

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PORTABLE CHARCOAL

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The portable charcoal grill normally falls into either the brazier or kettle grill category. Some are rectangular in shape. A portable charcoal grill is usually quite compact and has features that make it easier to transport, making it a popular grill for tailgating. Often the legs fold up and lock into place so the grill will fit into a car trunk more easily. Most portable charcoal grills have venting, legs, and lids, though some models do not have lids (making them, technically, braziers.) There are also grills designed without venting to prevent ash fallout for use in locations which ash may damage ground surfaces. Some portable grills are designed to replicate the function of a larger more traditional grill/brazier and may include spit roasting as well as a hood and additional grill areas under the hood area.


weber Go Anywhere
Image
Weber Go Anywhere by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets)
COST – 70-120 but usually around the 110ish mark
COST OF RUNNING - LOW
# CAN COOK FOR - 2-4
THINGS IT DOES GREAT - Grilling, Searing
THINGS IT CAN DO - , Roasting, Multi Zone
THINGS ITS NOT GREAT AT - , Pizza, Jerky, Baking
THINGS IT CANT DO - , Cold Smoking (cheese/bacon/fish) , Pulled Pork, Brisket, Pulled Lamb, Ribs, Rotisserie
NOTES – The Weber go anywhere is a great portable camping BBQ. It has been tried as an indirect cooker with some success and with mods such as cast iron grates can be the perfect steak grilling BBQ

Smokey Joe
Image
Weber Smokey Joe by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets)
COST - $50 to $100 but usually around the 100ish mark
COST OF RUNNING - LOW
# CAN COOK FOR - 2-4
THINGS IT DOES GREAT - Grilling, Searing
THINGS IT CAN DO - , Roasting
THINGS ITS NOT GREAT AT - , Pizza, Jerky, Multi Zone, Baking
THINGS IT CANT DO – , Cold Smoking (cheese/bacon/fish) , Pulled Pork, Brisket, Pulled Lamb, Ribs, Rotisserie
NOTES – The Smokey Joe, much like the Weber go anywhere is a great little portable camping or road-trip BBQ. There is mods from the community to turn into a mini water type smoker similar to the Weber smokey mountain.


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WATER TYPE

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A vertical water smoker (also referred to as a bullet smoker because of its shape)[7] is a variation of the upright drum smoker. It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates.[7] The water bowl serves to maintain optimal smoking temperatures[7] and also adds humidity to the smoke chamber. It also creates an effect in which the water vapor and smoke condense together, which adds flavor to smoked foods.[7] In addition, the bowl catches any drippings from the meat that may cause a flare up. Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature, they are sometimes used in barbecue competitions where propane and electric smokers are not allowed.


Proq & weber smokey mountain
Image Image
Weber Smokey Mountain by Brett Robinson, on Flickr
ProQ Water Smoker by Brett Robinson, on Flickr

FUEL SOURCE - Charcoal (lump or brickets) and possible gas (not recommended or redundant)
COST - $50 to $700 but usually around the $450ish mark
COST OF RUNNING - LOW-Medium
# CAN COOK FOR - 6-30
THINGS IT DOES GREAT - Roasting, Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs, Grilling, Searing
THINGS IT CAN DO - Cold Smoking (cheese/bacon/fish), Rotisserie, Baking
THINGS ITS NOT GREAT AT - Pizza
THINGS IT CANT DO - Multi Zone
NOTES - For those whom love a Roast, Pulled pork, Ribs or Brisket this is the Cheaper end of the dedicated smoking BBQ for that american style cooking. It requires a relatively good fire control management skills and a bit of effort to tend your fire but produces great results.

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The upright drum smoker (also referred to as an ugly drum smoker or UDS) is exactly what its name suggests; an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking. There are many ways to accomplish this, but the basics include the use of a complete steel drum, a basket to hold charcoal near the bottom, and cooking rack (or racks) near the top; all covered by a vented lid of some sort. They have been built using many different sizes of steel drums (30 US gallons (110 l; 25 imp gal), 55 US gallons (210 l; 46 imp gal), and 85 US gallons (320 l; 71 imp gal) for example), but the most popular size is the common 55 gallon drum.

This design is similar to smoking with indirect heat due to the distance from the coals and the racks (typically 24 inches (61 cm)). The temperatures used for smoking are controlled by limiting the amount of air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the lid. UDSs are very efficient with fuel consumption and flexible in their abilities to produce proper smoking conditions, with or without the use of a water pan or drip pan. Most UDS builders/users would say a water pan defeats the true pit BBQ nature of the UDS, as the drippings from the smoked meat should land on the coals, burning up, and imparting a unique flavor one cannot get with a water pan.

Ugly Drum Smoker
Image
Ugly Drum Smoker by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets) and possible gas (not recommended or redundant)
COST - $50 to $500 but usually around the $200ish mark
COST OF RUNNING – Low-Medium
# CAN COOK FOR - 8-12
THINGS IT DOES GREAT - , Roasting, Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO - Cold Smoking (cheese/bacon/fish)
THINGS ITS NOT GREAT AT - Grilling, Pizza, Baking
THINGS IT CANT DO - Searing, Multi Zone, Rotisserie
NOTES – For the enthusiast with the want for something a little more unique the UDS is just that. You can build them for very cheap, buy DIY kits or even buy a pre-made kit. Their large capacity caters for bigger events and COST of charcoal puts them the low to medium price point. Many expand their functionality by implementing a draft control system for an almost automated pit control experience.

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The traditional Japanese hibachi is a heating device and not usually used for cooking. In English, however, "hibachi" often refers to small cooking grills typically made of aluminium or cast iron, with the latter generally being of higher quality. Owing to their small size, hibachi grills are popular as a form of portable barbecue. They resemble traditional, Japanese, charcoal-heated cooking utensils called shichirin.


Hibachi Grill
Image
Hibachi BBQ Grill by Brett Robinson, on Flickr
FUEL SOURCE – Lump Charcoal (brickets possible but not recommended)
COST - $60 to $135
COST OF RUNNING – Low
# CAN COOK FOR - 2-10
THINGS IT DOES GREAT – Searing, Grilling,
THINGS IT CAN DO - Multi Zone
THINGS ITS NOT GREAT AT
THINGS IT CANT DO - Rotisserie, Cold Smoking (cheese/bacon/fish), Pizza, Baking, Roasting, Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
NOTES – The Hibachi grill is a great social BBQ for friend/family gatherings. Placed in the centre of the Table the grill quickly reaches temperature ready for cooking on lump charcoal. These grills are to be used with quick searing proteins and Vegetables. Pre-preparing plates of raw ingredients is the best method of fully utilising these Grills


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Electric


Bradley
Image
Bradley Smoker by Brett Robinson, on Flickr
FUEL SOURCE – Electricity with Wood Pucks
COST - $50 to $700 but usually around the $450ish mark
COST OF RUNNING - LOW-Medium
# CAN COOK FOR - 8-10
THINGS IT DOES GREAT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO – Cold Smoking (cheese/bacon/fish)
THINGS ITS NOT GREAT AT - , Pizza, Roasting, Baking
THINGS IT CANT DO - Grilling, Searing, Multi Zone, Rotisserie
NOTES – The Bradley smoker is a great unit for doing large batches of jerky or smoked hams/chicken breast ect. Its capable of doing long cooks of brisket or pork however due to its design of using smoking pucks it can become COSTLY to run. People have made “dummy” steel pucks for the unit to dispense in lieu of the wood chip pucks. Again like the hark these units are capable of long cooks but flavour imparted by the electrical element doesn't quite match up with charcoal or wood

Hark
Image
Hark Electric Smoker by Brett Robinson, on Flickr
FUEL SOURCE – Electricity with Wood chips
COST - $500
COST OF RUNNING – Medium
# CAN COOK FOR - 8-10
THINGS IT DOES GREAT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO - , Cold Smoking (cheese/bacon/fish), Roasting, Baking
THINGS ITS NOT GREAT AT - , Pizza
THINGS IT CANT DO - Grilling, Searing, Multi Zone, Rotisserie
NOTES – for a set and forget smoker an electric smoker may be an option. The Hark digital smoker will allow the user to set a temperature and time as well as add wood chips as needed. As electricity is the only heat source smoking woods must be added to add smoke flavour.


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GAS BBQ

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Gas-fueled grills typically use propane (LP) or natural gas (NG) as their fuel source, with gas-flame either cooking food directly or heating grilling elements which in turn radiate the heat necessary to cook food. Gas grills are available in sizes ranging from small, single steak grills up to large, industrial sized restaurant grills which are able to cook enough meat to feed a hundred or more people. Gas grills are designed for either LP or NG, although it's possible to convert a grill from one gas source to another.


Standard Size WEBER, BEEFEATER ect ect
ImageImage
Weber Genesis Gas BBQ by Brett Robinson, on Flickr
Beefeater BBQ by Brett Robinson, on Flickr
FUEL SOURCE - GAS
COST - $50 to $1000+ but usually around the $600ish mark to start with a great platform
COST OF RUNNING - Medium-High
# CAN COOK FOR - 8-10
THINGS IT DOES GREAT - Grilling, Searing, Roasting, Multi Zone, Rotisserie
THINGS IT CAN DO –, Pizza, Baking
THINGS ITS NOT GREAT AT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CANT DO - , Cold Smoking (cheese/bacon/fish)
NOTES - The gas grill is very convenient and will grill most meats/veggies that work well with high heat cooking. what it can do but doesn't do great is provide you with that extra layer of taste that you can get from cooking on wood/charcoal. Many of the higher end Gas BBQ's tackle the taste issue by employing HIGH btu burners as well as different shaped grills etc which will vaporize any dripping fats and re-impart them onto your meats. If you are looking at a GAS grill i do recommend Weber for the great warranties they have. The gas grill market is flooded with high COST low performing Gas grills so do your research.

Compact Weber Q Series Beefeater BUGG, Ziegler and Brown
Image ImageImage

Weber Q Series by Brett Robinson, on Flickr
Beefeater BUGG by Brett Robinson, on Flickr
Ziegler and Brown by Brett Robinson, on Flickr
FUEL SOURCE - GAS
COST - $280 to $730+ but usually around the $300ish mark to start with a great platform
COST OF RUNNING - Medium
# CAN COOK FOR - 4-10
THINGS IT DOES GREAT – Grilling, Roasting
THINGS IT CAN DO - , Searing, Pizza, Multi Zone, Baking, Ribs, Rotisserie
THINGS ITS NOT GREAT AT - , Jerky, Pulled Pork, Brisket, Pulled Lamb
THINGS IT CANT DO - , Cold Smoking (cheese/bacon/fish)
NOTES - The gas grill is very convenient and will grill most meats/veggies that work well with high heat cooking. what it can do but doesn't do great is provide you with that extra layer of taste that you can get from cooking on wood/charcoal. Many of the higher end Gas BBQ's tackle the taste issue by employing HIGH btu burners as well as different shaped grills ect which will vaporize any dripping fats and re-impart them onto your meats. If you are looking at a GAS grill i do recommend Weber for the great warranties they have. The gas grill market is flooded with high COST low performing Gas grills so do your research. The smaller sized grills are great for camping and pick nicks

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Gas Smoker

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A propane smoker is designed to allow the smoking of meat in a somewhat more controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke. The steel box has few vent holes, on the top of the box only. By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses less wood.


Hark
Image
Hark Gas Smoker by Brett Robinson, on Flickr
FUEL SOURCE - GAS
COST - $299~
COST OF RUNNING - Medium-High
# CAN COOK FOR - 8-10
THINGS IT DOES GREAT – , Pulled Pork, Brisket, Pulled Lamb, Baking, Ribs
THINGS IT CAN DO – , Roasting, Jerky
THINGS ITS NOT GREAT AT - Cold Smoking (cheese/bacon/fish), Pizza
THINGS IT CANT DO - Grilling, Searing, Multi Zone, Rotisserie
NOTES – The hark gas cooker is semi set and forget. Once the flame has been set to the right temp the unit is relatively stable HOWEVER caution must be taken when relying on gas as there is not a hard/fast indicator that you have enough gas to last your cook. Make sure to keep a full gas cylinder on hand and monitor



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PELLETCOOKERS

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Pellet grills are fueled by compressed hardwood pellets (sawdust compressed sometimes with additives) that are loaded into a hopper and fed into a fire box at the bottom of the grill via an electric powered auger that is controlled by a thermostat. The pellets are lit by an electric igniter rod that starts the pellets burning and they turn into coals in the firebox once they burn down. Most pellet grills have a hopper box at the end or side.


Pellet Cooker Traeger, GMG
Image Image
GMG Pellet cooker by Brett Robinson, on Flickr
Traeger Pellet Cooker by Brett Robinson, on Flickr
FUEL SOURCE - Wood Pellets
COST - $1200 - $3000
COST OF RUNNING - Medium-High
# CAN COOK FOR - 8-30
THINGS IT DOES GREAT - Roasting, Jerky, Pulled Pork, Brisket, Pulled Lamb, Baking, Grilling, Ribs
THINGS IT CAN DO - , Pizza
THINGS ITS NOT GREAT AT - Searing, Cold Smoking (cheese/bacon/fish) , Multi Zone
THINGS IT CANT DO - Rotisserie
NOTES - Pellet cookers are about on par with Gas bbq's in relation to fuel usage per hour. Pizzas, Roasting and other tasks are possible. With modifications they are able to perform some grilling functions as well

Pellet Grill Yoder (Pellet Grill)
Image
Yoder YS640 by Brett Robinson, on Flickr
FUEL SOURCE - Wood Pellets
COST - $3000+
COST OF RUNNING - Medium-High
# CAN COOK FOR - 10-50
THINGS IT DOES GREAT - Grilling, Searing, Roasting, Jerky, Multi Zone, Pulled Pork, Brisket, Pulled Lamb, Baking, Ribs
THINGS IT CAN DO - , Pizza
THINGS ITS NOT GREAT AT - Cold Smoking (cheese/bacon/fish)
THINGS IT CANT DO - , Rotisserie
NOTES - Pellet Grills are about on par with Gas bbq's in relation to fuel usage. They are probably the most versatile grill on the market from the point of view that it can perform the same tasks as any of the other cookers and excels at the ease of slow cooking (smoking) and quick grilling.

Commercial Pellet Cooker FEC
Image
Fast Eddie Pellet Cooker by Brett Robinson, on Flickr
FUEL SOURCE - Wood Pellets
COST - $1200 - $3000
COST OF RUNNING - Medium-High
# CAN COOK FOR - 30-80
THINGS IT DOES GREAT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO - , Roasting, Baking
THINGS ITS NOT GREAT AT - , Pizza
THINGS IT CANT DO - Grilling, Searing, Cold Smoking (cheese/bacon/fish) , Multi Zone, Rotisserie
NOTES – For slow cooking only the Commercial smoker impliments an insulated chamber which reduces pellet usage. Its large capacity makes a cooker like this usually COST inhibitive but it is a leader in its field.

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KAMADO

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The ceramic cooker design has been around for roughly 3,000 years[citation needed]. The shichirin, a Japanese grill traditionally of ceramic construction, has existed in its current form since the Edo period however more recent designs have been influenced by the mushikamado now more commonly referred to as a kamado. Recently, the kamado ceramic cooker design has been made popular by the Grill Dome, Komodo Kamado, The Big Green Egg, and Primo. The ceramic cooker is more versatile than the kettle grill as the ceramic chamber retains heat and moisture more efficiently. Ceramic cookers are equally adept at grilling, smoking, and barbecuing foods.


KAMADO - (Komodo, Vision, BGE, Primo, Big Steel Keg)
Image
Kamado by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal
COST - $600-$1200
COST OF RUNNING - Very Low
# CAN COOK FOR - 8-12
THINGS IT DOES GREAT - Grilling, Pizza, Roasting, Jerky, Pulled Pork, Pulled Lamb, Baking, Ribs
THINGS IT CAN DO - , Searing, Brisket
THINGS ITS NOT GREAT AT - Cold Smoking (cheese/bacon/fish)
THINGS IT CANT DO - , Multi Zone, Rotisserie
NOTES - Like the Pellet cookers the Kamados are also extremely versatile, they do run on charcoal and are EXTREMELY cheap to run (cheapest of all the BBQ's here). I have noted that they are delicate as many of the cheaper models in the past have suffered Cracked fire rings (or worse). most of these are in the $600-800 range until you hit the Primo's which are in the $1300-1600 range. You can also buy the Komodo's which are more of a work of art and require a forklift to move

KAMADO Primo Oval
Image
Primo Kamado Oval XL by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal
COST - $1250+
COST OF RUNNING - Very Low
# CAN COOK FOR - 8-18
THINGS IT DOES GREAT - Grilling, Pizza, Roasting, Jerky, Multi Zone, Pulled Pork, Brisket, Pulled Lamb, Baking, Ribs
THINGS IT CAN DO – , Searing
THINGS ITS NOT GREAT AT – Cold Smoking (cheese/bacon/fish)
THINGS IT CANT DO - , Rotisserie
NOTES - Like the Pellet cookers the Kamados are also extremely versatile, they do run on charcoal and are EXTREMELY cheap to run (cheapest of all the bbq's here). The Primo range stand out as high quality builds and their oval shape make them more versatile at multi zone cooking. As they are so heavy they are not very portable

KAMADO Big Steel Keg – no longer available in AUS
Image
Big Steel Keg by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal
COST - $1500+~
COST OF RUNNING - Very Low
# CAN COOK FOR - 8-12
THINGS IT DOES GREAT - Grilling, Searing, Pizza, Roasting, Jerky, Pulled Pork, Pulled Lamb, Baking, Ribs
THINGS IT CAN DO – , Brisket
THINGS ITS NOT GREAT AT – Cold Smoking (cheese/bacon/fish)
THINGS IT CANT DO - , Multi Zone, Rotisserie
NOTES - Like the Pellet cookers the Kamados are also extremely versatile, they do run on charcoal and are EXTREMELY cheap to run (cheapest of all the bbq's here). The big steel keg has the added benefit of being more robust and able to be moved. There are trailer hitches available however the legalities in AUS are questionable. Due to being discontinued Australia these may become hard to obtain

Komodo KAMADO
Image
Komodo Kamado by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal
COST - $2800-$6100
COST OF RUNNING - Very Low
# CAN COOK FOR - 10-22
THINGS IT DOES GREAT - Grilling, Searing, Pizza, Roasting, Jerky, Pulled Pork, Brisket, Pulled Lamb, Baking, Ribs, Rotisserie
THINGS IT CAN DO - Cold Smoking (cheese/bacon/fish)
THINGS ITS NOT GREAT AT
THINGS IT CANT DO - , Multi Zone
NOTES – The komodo kamado is a highly functional piece of art however it comes at a COST both weight and price. These bad boys are cheap to run and very versatile. Unfortunately not automated but with the large internal area they are easily managed.

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Charcoal Cabinet


Reverse Flow Cabinet - Humphrey's Smokers
Image
Humphreys Smoker by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets)
COST - $2250 - $12000 but usually $3500
COST OF RUNNING – Low
# CAN COOK FOR – 10-100
THINGS IT DOES GREAT - Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO - Cold Smoking (cheese/bacon/fish) , Roasting,
THINGS ITS NOT GREAT AT - Pizza, Baking
THINGS IT CANT DO - Rotisserie, Searing, Grilling, Multi Zone
NOTES – Cabinet style smokers with their insulated walls make for an extremely efficient cooking unit. Unlike the UDS or WSM these cookers are not impacted by wind or rain. Their reverse flow design allows even radiant heat distribution as well as smoke distribution throughout the cooking chamber

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OFFSET

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The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled. The heat and smoke from the fire is drawn through a connecting pipe or opening into the cooking chamber. The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker." Even large capacity commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber.


Hark Trifire (entry level offset)
Image
Hark Tri-Fire by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump) and Wood
COST - $599
COST OF RUNNING - Medium
# CAN COOK FOR - 8-20
THINGS IT DOES GREAT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs,Grilling, Searing
THINGS IT CAN DO – , Pizza, Roasting, Multi Zone, Baking,Rotisserie
THINGS ITS NOT GREAT AT – Cold Smoking (cheese/bacon/fish)
THINGS IT CANT DO -
NOTES - For those whom love a Roast, Pulled porks, Ribs or Brisket this is the Cheaper end of the dedicated smoking BBQ for that american style cooking. It requires a relatively good fire control management skills and a bit of effort to tend your fire but produces great results.

Yoder & Silver Creek (full sized offset)
Image
Yoder Wichita by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets) and possible gas (not recommended or redundant)
COST - $2800-$19,000 but usually around the $3000-$4000 mark
COST OF RUNNING - LOW-Medium
# CAN COOK FOR - 10-80
THINGS IT DOES GREAT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO - , Cold Smoking (cheese/bacon/fish), Pizza, Roasting, Multi Zone, Baking
THINGS ITS NOT GREAT AT - Grilling, Searing
THINGS IT CANT DO - , Rotisserie

NOTES – If american style pulled pork, ribs or brisket is your thing then this is the grill for you. Fire management control is time consuming but the rewards are worth it. You can choose your fuel with charcoal, gums or oaks being a great local fuel source.

Reverse Flow - Silver Creek & Lang (full sized)
Image
Lang Offset Reverse Flow Smoker by Brett Robinson, on Flickr
FUEL SOURCE - Charcoal (lump or brickets) and possible gas (not recommended or redundant)
COST - $2800+ but usually around the $3000 mark
COST OF RUNNING – Medium-High
# CAN COOK FOR - 10-60
THINGS IT DOES GREAT - , Jerky, Pulled Pork, Brisket, Pulled Lamb, Ribs
THINGS IT CAN DO - , Cold Smoking (cheese/bacon/fish) , Roasting, Baking
THINGS ITS NOT GREAT AT - Grilling, Searing, Pizza, Multi Zone
THINGS IT CANT DO - , Rotisserie
NOTES – The same as a standard offset the reverse flow allows you to remove any hot-spots by providing slightly different heat management and more radiant than airflow. The reverse flow however is rumored to use more fuel so this is a consideration.

_________________
ImageImage
KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue May 27, 2014 1:38 pm 
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Great read and lots of info on there Beaver!


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PostPosted: Tue May 27, 2014 1:54 pm 
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Cheers champ. It will be an ever growing guide but I think it will help :)

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KCBS Melbourne 2015 - 9th/15 Outright
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PostPosted: Tue May 27, 2014 5:27 pm 
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Well done Beaver. Great read.

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PostPosted: Tue May 27, 2014 5:40 pm 
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Cheers bud :)

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Tue May 27, 2014 7:49 pm 
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Location: Macedon Foothills (Sunbury), Victoria
Good effort with compiling the info !

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PostPosted: Thu May 29, 2014 4:18 pm 
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Well done Brett.

I'm sure this information will help those looking for a BBQ

Cheers, Dave

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PostPosted: Thu May 29, 2014 9:50 pm 
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This is terrible beaver... Why don't we just delete it like that other place did? :lol:

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PostPosted: Thu May 29, 2014 10:03 pm 
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edgy wrote:
This is terrible beaver... Why don't we just delete it like that other place did? :lol:

it is a sad thing that the other thread got into the state it did. there was some very good feedback from many members over there but a select few ruined it for all of them.
we will see what ends up happening with the topic but its not looking great.

I wish i could bring myself to just post on this forum but i love sharing knowledge and there are some great people on the other forum

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KCBS Melbourne 2015 - 9th/15 Outright
ABA Port Macquarie - 11th/45
- 3rd Lamb
KCBS Melbourne 2016 - 7th/17 Outright
- 2nd Chicken


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PostPosted: Thu May 29, 2014 10:08 pm 
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Beaver wrote:
edgy wrote:
This is terrible beaver... Why don't we just delete it like that other place did? :lol:

it is a sad thing that the other thread got into the state it did. there was some very good feedback from many members over there but a select few ruined it for all of them.
we will see what ends up happening with the topic but its not looking great.

I wish i could bring myself to just post on this forum but i love sharing knowledge and there are some great people on the other forum



True! A lot of us were united there.... If only someone from the admin there would man up and give out permanent bans to the ones that truly deserve it!

We all know who they are!

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