Thanks for the comment. Yes, it’s stupid expensive, but works well. I would recommend looking at eBay or marketplace for used one. It’s managed by Flame Boss; you may find something thru them. Good luck!
Great job! I appreciate this video. I wanted to ask you about your charcoal starting process. I saw that you added a small amount of charcoal, got that going, added wood chunks and filled your firebox. Is this your preferred method for all cooks? I'm in year 23, using a large and mini BGE. I learned early on to essentially "build" my firebox, like making lasagna, for long cooks (5+ hrs). The method I use is to layer the bottom with very large charcoal chunks (I save these for long cooks). I add some wood chunks and a layer of charcoal. I keep adding layers until the firebox is full. I then use my Looft Lighter and start the charcoal in 3 areas. During the cook the fire consumes charcoal from the top down. The large pieces, hand-placed along the bottom, catch the ash and prevent it from blocking the grate and firebox holes. This method helps with the very longest cooks. I've gone as much as 18 hours and still had charcoal left over. I might have to try your process, though I think yours would work best for baking and high-heat cooks where ash blocking holes would not be a factor. Thanks again for the video.
Thanks for your comment. Apologies for taking so long to get back to you. I ran an Indian tandoor oven for many years. Trick to longevity of the fire and clay was the method I used. Slow rolling up with a small set of kindling/charcoal helps control the heat while creating a slow burn. I’ve had the egg run over 20 hours several times with charcoal left over. Your method sounds intriguing. I’ll give it a try and see how it works. Thanks again for the comments and I’m so happy you enjoyed the video!
@@kitchensciencecooks Yes, that makes sense after looking at some images of the standard wood-fired Tandoor firebox. Check out the method I outlined and let me know what you think. After staring at a Tandoor, the BGE (Japanese Komodo-style cooker) is essentially the same with slight differences in how air flows into the firebox. We could easily pull out the firebox and ring to turn it into a tandoor. Start a pile of charcoal in the bottom as you do, and stick in skewers of Tandori chicken skewers vertically over the coals. Thanks for the reply!
Thanks for your comment. Here you go- Shaker- Amazon.com: RSVP Endurance Stainless Steel All Purpose 11 Ounce Shaker: Sugar Shaker With Lid: Home & Kitchen
Thanks for the comment. I agree, we should not need the fan, but it does take a lot of the guess work out of running the smoker. And honestly, I’ve had to restart the egg too many times. It really has allowed me to be in two places at once…from a family standpoint. Super happy to hear you have yours dialed in! That’s awesome!
@MisterCaution Sorry, in my opinion it's still useless. I got a KJ Big Joe 3 and the setup is running at point 225 F the whole night. No stand up every hour, sleeping like an angel.
Great job!
Looks like a reasonable replacement for my old no longer supported Stoker! 💪😎 Cheers, #SeattleRingHunter
Thanks for your comment.
It’s a great system!
Nice video. I’ve been thinking about getting the genius but it’s pretty expensive.
Thanks for the comment.
Yes, it’s stupid expensive, but works well. I would recommend looking at eBay or marketplace for used one. It’s managed by Flame Boss; you may find something thru them.
Good luck!
Great job! I appreciate this video. I wanted to ask you about your charcoal starting process. I saw that you added a small amount of charcoal, got that going, added wood chunks and filled your firebox. Is this your preferred method for all cooks? I'm in year 23, using a large and mini BGE. I learned early on to essentially "build" my firebox, like making lasagna, for long cooks (5+ hrs). The method I use is to layer the bottom with very large charcoal chunks (I save these for long cooks). I add some wood chunks and a layer of charcoal. I keep adding layers until the firebox is full. I then use my Looft Lighter and start the charcoal in 3 areas. During the cook the fire consumes charcoal from the top down. The large pieces, hand-placed along the bottom, catch the ash and prevent it from blocking the grate and firebox holes. This method helps with the very longest cooks. I've gone as much as 18 hours and still had charcoal left over. I might have to try your process, though I think yours would work best for baking and high-heat cooks where ash blocking holes would not be a factor. Thanks again for the video.
Thanks for your comment.
Apologies for taking so long to get back to you.
I ran an Indian tandoor oven for many years. Trick to longevity of the fire and clay was the method I used. Slow rolling up with a small set of kindling/charcoal helps control the heat while creating a slow burn. I’ve had the egg run over 20 hours several times with charcoal left over.
Your method sounds intriguing. I’ll give it a try and see how it works.
Thanks again for the comments and I’m so happy you enjoyed the video!
@@kitchensciencecooks Yes, that makes sense after looking at some images of the standard wood-fired Tandoor firebox. Check out the method I outlined and let me know what you think. After staring at a Tandoor, the BGE (Japanese Komodo-style cooker) is essentially the same with slight differences in how air flows into the firebox. We could easily pull out the firebox and ring to turn it into a tandoor. Start a pile of charcoal in the bottom as you do, and stick in skewers of Tandori chicken skewers vertically over the coals. Thanks for the reply!
where's you get that shaker? i like the large perforations.
Thanks for your comment. Here you go- Shaker- Amazon.com: RSVP Endurance Stainless Steel All Purpose 11 Ounce Shaker: Sugar Shaker With Lid: Home & Kitchen
"its a decently tight fit.. not the greatest fit.." 😆 thats a terrible fit! wtf green egg?!
Thanks for your comment. Yep!!! :)
Is it really worth the $$$???😂😂😂
Yes, 100% yes. Cooking with out worrying about restarting the smoker half way thru.
Could you build an update video?
Yes, I’ll get an update out soon!
Sorry guys, it‘s absolutely useless for kamadostyle cooker. I do my setup for 120 C and it runs 10h. 🤷🏻♂️
Thanks for the comment.
I agree, we should not need the fan, but it does take a lot of the guess work out of running the smoker. And honestly, I’ve had to restart the egg too many times. It really has allowed me to be in two places at once…from a family standpoint.
Super happy to hear you have yours dialed in! That’s awesome!
@MisterCaution Sorry, in my opinion it's still useless. I got a KJ Big Joe 3 and the setup is running at point 225 F the whole night. No stand up every hour, sleeping like an angel.