Posted on 05/28/2018 6:02:07 PM PDT by God luvs America
I am a cheap bastard ... I just dig a hole
*** “reverse sear all the steaks, chops, chicken, and tri-tip. Low and slow smoke ribs, salmon, and pork shoulder” ***
That IS the way ... Now I’m slobbering.
I was given an imported #5 Kamado Pot in 1978.
Doesn’t have ceramic interior like the Big Green Egg so its max temp is around 600F.
Never used it for steaks but it’s great for whole turkeys and so on.
Outside & uncovered (and sometimes overheated) it got a bit ratty inside so in 2007 I repaired it and it’s now ready for the next few decades :)
Around here they show up in garage sales from time to time. 1978 price for mine, “large #5”, was about $120.
Whoever is in charge of marketing at Green Egg is a genius. The fact that they can command such a price for such a simple product comes straight down to skillful brand management.
Don’t haggle over different manufacturers’ grills. Just get a Weber. Mine is more than 20 years old and you’d think it was nearly brand new.
Just make sure it is all stainless. Any part that’s not is going to rust.
A friend did this with bricks/mortar as a surround/support for his original Weber cast aluminum grill box. Then fitted the grill with new replacement cast iron grills and a propane gas “starter fire ring” underneath a rack made to support the charcoal. Light the charcoal with the gas then turn it off. Excellent slow cooker and smoker. The underside of the “box” had to have a metal slide in bottom which can be removed to remove spent ash. Also easily bored air drafting holes (with sliders for air control from an old wood burning stove) completed the drafting system. Pretty good setup and reuse of the 14 year old worn out Weber.
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