I've been learning from and enjoying this site for a few years. Now I'm looking forward to learning to cook on this Weber kettle after using BGE for 15 years or so. I'm counting on you all to help me with the Weber until I get another Egg. Or, who knows? Maybe I'll keep the Weber after I get the Egg.
Anyway, I'm happy to meet y'all. *bowing*
Last edited by Hazcat; September 17, 2016, 01:14 PM.
Reason: Edited for weird grammar.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to the pit. The first thing I'd do is get an SnS. That will take you from low and slow to hot and fast. It will allow you to cook near perfect steaks, great chicken, super brisket, and pork to die for. If you've been using an Egg for 15 years, you probably already have thermometers, but just in case you don't, you need a good digital quick read probe and a duel probe to monitor pit temp and meat temp. Both the Thermopen and the Maverick 732 - 733 are very popular here.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome to The Pit Hazcat. We're glad you're here! Hmmm Huskee might not be though... that's just going off him being named after a type of dog though... lol
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I added a Weber to my BGE, and I couldn't be happier. I agree with RonB , Slow & Sear makes a world of difference, easy as pie. Egg to kettle would be easier than kettle to egg, IMO.
Temperature control is almost exactly the same as it is for the BGE, maybe a bit more sensitive because of less insulation. The only real difference is fuel control over longer cooks, you aren't getting 22 hours out of a kettle without adding charcoal sometime along the line. Otherwise, the food comes out pretty much the same. Myself, I prefer the kettle for burgers, steaks, and ribs. All the low & slow roasts go in the BGE.
i have a large BGE and a 26" Weber kettle & SnS. They are both great cookers.
What happened to your XL BGE? Was it that one someone posted a picture of a few weeks ago that looked like it fell off the back of someone's truck?😆
Properly equipped the Kettle is a good smoker that will produce great tasting food for you. As others have said earlier the SnS transforms it into a much better smoker and makes it a great steak cooking grill... Better than your BGE was, easier anyway.
Have fun in the Pit and feel free to ask any of us kettle guys for help taming your kettle.👍
Last edited by Breadhead; September 17, 2016, 10:48 PM.
I've cooked everything on my 22.5 kettle from burgers and steaks to whole chickens and full pork shoulders. Heat management is not that difficult, but I can easily see how the SnS would make things much easier. I plan to order one very soon. Welcome to the Pit!
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit Hazcat! Happy to have you here with us, and thank you for joining. Don't listen to Pit Boss, just because I chased his cat that one time.....
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Learning Weber after an XL Egg
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