#681
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Part of the reason I didn't go for a BGE. You buy the Egg but have to then spend almost as much again for all the accessories to get all the versatility out of it, when most of their competitors come standard with at least deflector plates, stand, side tables and grill grate system.
Mrs KP is getting me the extender for Xmas. I meant to actually get that when I picked up the Monolith, but forgot! The monolith branded one is a 2 piece jobby too, so I can use half or all of it.
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#682
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I am about to embark on another outdoor kitchen project. I built a cabana and outdoor kitchen in San Diego and had a 36" Bull grill. I moved to Houston 4 months ago and am going to build an outdoor kitchen again but this time I want something a little different.
I am going to put in a Teppanyaki grill but also want the ability to grill and smoke also. Which is best for standard grilling, BGE, Kamado Joe or Monolith?
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#683
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The main difference between the three you've listed is that Monolith have an extra port to add chips, so you don't need to lift the lid during your cook. That and price. My opinion; set a budget, work out the basics and tools you'll need and see which comes up best. And as if I don't sound boring enough already ..... build quality and warranty. Monolith are often described as 'well made'. BGE Warranty is very customer friendly. KJ come with the biggest bundle out the box.
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#684
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This is something I've done a lot of research into over the last few months before settling on the Monolith. The BGE comes with just the grill. You then need to buy a cart for it (if you want one), plus all the other accessories like plate setter to be able to smoke on it, bringing the cost out to more than a KJ or Monolith. Both the KJ and Monolith come with everything you need to get started at grilling and smoking. They also both come with a rack system that lets you get even more versatility out of them so you can set up proper 2 zone cooking. The cart of the Monolith comes with bamboo sidetables, whereas, depending on what KJ you choose, it comes with either plastic (bad idea IMO) or painted aluminium tables. Construction wise, they're both the same. The Monolith is in Black, the KJ in brick red. The Monolith has all stainless steel banding, whereas the KJ is black powder coated steel that appears to be a bit cheap. The Monolith has a draw in the front to add smoking chips to the cook, while fancy, I actually don't find it all that useful if I build my fire properly. The KJ has it's Kontrol tower style daisy wheel on too and airlift hinges to make opening and closing easier. I also think it has a better gasket to keep the lid and body join airtight. The new KJ III has a different type of deflector plate called a slo roller. Personally think it's a bit gimmicky, but each to their own. Not sure how easy it is to get a Monolith stateside, but my reason for going with it was it was slightly cheaper than the Joe and then when I came to buying it, the retailer knocked 150 quid off. Other US brands to look at that are known to be good are Primo and Komodo Kamado (although I believe the Komodos are incredibly expensive!)
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#685
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Anyone else planning to do the Xmas turkey on thee BGE/Kamado?
Gonna try this year |
#686
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I'll be honest and say that turkey doesn't float my boat - in fact the trimmings around Xmas dinner are my preference. I see the turkey as a pre-cursor for the pigs in blankets et al. Were I to do it again I would go for a heavier & longer smoke to really get in to the flesh. Plus build in a longer rest time after pulling it off the Egg. But the streaky bacon layered over it was divine.
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#687
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This is happening tonight
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#688
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And she's gone....
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#689
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That looks bloody lovely,i can taste it from here
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#690
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#691
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Lads, get yourself online - it was from M&S and cost just £15!
Unbelievable - that's 1 kg of ribeye. Obviously you are paying for the bone in that, but I had a belly full last night, a lovely steak ciabatta for lunch and enough for another tomorrow. All I did was; - liberal coarse salt all over - direct cook at about 250 C for 5 minutes both sides - then (by accident) another five minutes with the daisy wheel open. I had meant to just rotate until 'done' as I wanted the melted fat taste. So when I saw the inferno I flapped and pulled it out. But - I tell you, two inches of steak is very resilient. I did give it 15 minutes rest wrapped in foil - absolutely no juice leakage after the cut. Next time I would probably do more or less the same but let it have another couple of minutes at inferno setting. I genuinely think that ceramics are the only way to get this sort of cook, flavour and moisture retention - outside of professional Josper or something similar. So for a numpty like me, it's a gift from above. Next stop is a Chuleton - I have lost many YouTube hours looking at them being cooked.
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#692
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"I feel a bit sorry for her with them two kids, she's had it hard." "She likes it hard, that's her trouble." |
#693
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It's the hope that kills you |
#694
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Got a chicken spatcocked and rubbed down. About to stick it on the Monolith
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#695
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Aaaaand done
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#696
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Warm up for xmas dinner with a chicken today. Smoked over apple wood, cauliflour cheese and pork and apple stuffing as well as the potatoes and other veg. Did the chicken with an injection after 3hr brining (i learnt for the first time to inject the bird propely, without piercing the skin, and what a difference!) and finally a dry rub. Came out superbly good and cant wait to do the big bird.
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#697
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Straight 6.0 for technical merit! Looking forward to the pics at Christmas. 🏻
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#698
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Tried roast pork and failed on the crackling.
Used my new ThermoPen (TP20) and it was interesting to see the difference between the BGE temp gauge and the pen. I ran the meat a little too long trying to chase decent cracking, but the probe in the meat was very accurate. Used a small smoke box, metal perforated thing, to hold apple wood chips, soaked in boiling eater for 30 minted, strained and then dded to the box with cider vinegar. The BGe cgot me out of jail as the meat stayed moist. Smoke was a nice addition, otherwise the meat was a little flavourless (not from a butcher)
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#699
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That's the one thing I seem to have struggled to get in my monolith is good crispy crackling on pork, crispy skin on chicken and a nice bark on pulled pork.
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#700
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From the Sunday Roast feedback I think it was the oil that was the problem. I burnt the skin last time - when I cooked direct. This time I went indirect which was better. So next time it'll be dry skin, salt and indirect starting about 250c, narrow the vents and let the heat fall
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