Hello from MD

[GregS]

Hello folks, I guess I'm the latest member of the forum. I've been grilling for many years, but it has only been the past 2 or 3 years that I've started getting interested in stepping up and making my food better. Up until now, I've had standard box store gas grills. About 8 years ago we moved into our current house and I picked up one of those box store grills with half as a gas grill and the other half for charcoal. As I rediscovered what charcoal grilled food tasted like, I started using the gas grill less and less. Then 2 years ago I completely removed the gas portion and put a table in its place.

Now that I've been using charcoal exclusively and I have a hole starting in the bottom of my grill, it's time to shop for a new one. That's how I found AmazingRibs. I was looking for reviews of the kamado style cookers.

I have not looked around much, but what I hope to get out of the forum is first information to make my shopping easier. But after I get that cooker, I'll be looking for techniques and recipes to improve my cooking.

Thanks in advance for all the info I'm sure I'm going to find here.

[LA Pork Butt]

Welcome to the Pit! I love my Big Green Egg. You will find lots of ideas as to what kind of cooker to buy, but 1st I suggest you answer a few questions for yourself. How many will you be cooking for? Will you it primarily be high temp grilling or low temp low and slow? What do you like to cook? If low and slow is important to you do you like to set it and forget it or do you like to monitor the fire? What's your budget?

Give this group the answers to those questions and anything you need to consider and you wil get some great guidance.

[kmhfive]

Welcome to fun and learning! Ask all the questions you want.

[Donw]

Welcome from Berlin, MD.

[fuzzydaddy]

Welcome from Pensacola Florida!

[Nate]

Welcome from Indiana

[RonB]

Welcome to The Pit.

[Spinaker]

Welcome to The Pit! Thank you for the support.

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[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!
Ya' can be certain of gettin' some very experienced input on ceramic cookers, an' cookin' from lotsa good folks, here!!!
Ya' might also run across a few techniques, an' recipes, as well...
Glad to have ya' here!

[DWCowles]

Welcome GregS

[HawkerXP]

Welcome, from northern Virginia!

[HouseHomey]

GregSLA Pork Butt pretty much nailed it. Those are really important questions to ask. I too had that gas/coal box store thing. My wife called it "The Beast." I could cook up a storm on that and could manage 225° but wow, what an incredible amount of work that was. Phew!

i feel you. Just figure some stuff out and the cookers with show themselves.

oh.... Huntington Beach welcomes you sir!

[MBMorgan]

Welcome from Colorado ...

[GregS]

Wow, what an active forum. I'm used to forums where there are a couple of responses to the intros. Thanks for the warm welcome.

I've pretty much decided on the Kamado Joe Classic 2. When looking at them in the store, I like the size and the new hinge set up. I also like the split grate thing they have going.

But in answer to the questions above, I'll mainly be cooking for 3 or 5 of us. The boy is headed to college and when he's home on the weekends, we'll probably have his girlfriend there also.
I do LOTS of chicken cooking. Most of what I cook now on the grill is chicken, with the occasional pork chop or steak thrown in there. I want to start on brisket and pulled pork.

[LA Pork Butt]

GregS I know I am biased, but I think your choice can handle everything you want on you Kamado Joe. I know I can on my Big Green Egg. If you venture in to low and slow at 225, I would recommend doing a Boston Butt at 225 or 250 as your first cook. Plan on 16 hours from the time you light your fire to the time you take it out of the faux cambro. I routinely do them over night to serve at noon. Your Kamado is pretty much set it and forget it overnight so you can sleep well and check it in the morning. Go to the forums here under charcoal and then the subforum Kamado. There is a ton of info that can speed up your learning curve.