Arrived June 2011
The BGE is kamado style BBQ and smoker. You can cook/smoke from 150F to almost 700F. It burns natural wood “lump” charcoal.
Rack of ribs with a dry rub
Ribs being finished flat after six hours.
Smokey chili in a cast iron Dutch oven. Here you can see the BGE insert for indirect cooking.
This salmon was smoked for 5 hours at about 150F then increased to 325F to finish. The BGE retains moisture and doesn’t dry out the things you cook.
Pork shoulder after 8 hours ... tender, moist, great flavor
Baking Naan (Indian bread) on the plate setter
The Naan is then finished on the grill
Now kick the BGE up to 500F or more and use as a Tandoori oven
Chicken thighs cooked Tandoori style (cover closed of course) goes perfectly with the Naan
Beer can chicken ... that’s an apple on his neck.