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[Bubba Board]

 Bubba Board » Big Steel Keg and Bubba Keg Grills » Before You Buy... (Moderators: Porchpup, BBQBeaver, RNF, Hogsfan)
 Low and slow cook?

[Cajunator]

I have been putting off pulling the trigger on a BSK but with the BKCG being priced low I still haven't decided. I have read that the BKCG has issues with doing low and slow cooks. Is this true? Has anyone had any such problem with the BK? If so, has it been corrected with the BSK? Still trying to decide!

[Sailor]

I have had my BSK for about three weeks so I can give you some direct feedback on low and slow.  For the first couple of cooks, it is all about getting used to lump charcoal and the top and bottom vent operation.  After that learning period, I am now able to go low and slow - hanging right at 250 for many hours with NO adjustments required. 

The key, as many others have said on this board, is start choking down the vents BEFORE you reach target temperature.  Once the BSK gets dialed in, it will hold that temp.

Now with the BKCG, there are some who did a homemade change to the bottom air vent to mimic the new design on the BSK that gives them a consistent low and slow as well.

[sconner]

I've had mine for months now and done many slow-n-low cooks.  I can see how the new vents *could* help a bit so you don't have to "nudge" the vents quite as gently.  You would have a little easier time adjusting them.  But it's really not rocket science.  If it's too hot, you nudge them closed a bit.  You can certainly with little practice do low-and-slow cooks without an issue on the old BKCG. 

Like Sailor said, its just a matter of getting use to what settings you need for what temperature and what charcoal you have in it.  For instance, if I really have it loaded up with coal, I tend to have to run the vents just a bit tighter or it gets too hot.  With just a little bit of charcoal you have to have the vents open further.  Common sense I guess now that I type it.     I also second the "shut it down early" comment.

sconner
Wentzville, MO

[Sooner21]

I've had mine for months now and done many slow-n-low cooks.  I can see how the new vents *could* help a bit so you don't have to "nudge" the vents quite as gently.  You would have a little easier time adjusting them.  But it's really not rocket science.  If it's too hot, you nudge them closed a bit.  You can certainly with little practice do low-and-slow cooks without an issue on the old BKCG. 

Like Sailor said, its just a matter of getting use to what settings you need for what temperature and what charcoal you have in it.  For instance, if I really have it loaded up with coal, I tend to have to run the vents just a bit tighter or it gets too hot.  With just a little bit of charcoal you have to have the vents open further.  Common sense I guess now that I type it.     I also second the "shut it down early" comment.

sconner
Wentzville, MO

Agree with everything

[Ricky Bobby]

Obviously I'm biased, but I doubt anyone has cooked on both the BKCG and the BSK as much as me...

The BKCG is a fine machine for low and slow cooking.  Several people have had good luck with these on cooks lasting 18 hours or more.  I personally have spent a lot of time at low temperatures and I'm pretty confident in my ability to hold temps.

However, in my experience the BSK is much easier to "dial in" at low temps than the BKCG because of the variable rate vents.  Like sconner said it is easier to fine tune the airflow to achieve stability.  This matters most for long, even overnight cooks.  If you're primary thing is ribs, for example, then this might not be such a big deal.  I know several people who own a BKCG and only grill on it (no low temps) and they're fine with the vent system.

You have to examine your needs and plans before making a call.  Want to be a brisket maestro?  Then go BSK.  Want to be a steak machine?  Go BKCG.

RB

[Kegeer]

Experience here is only w/ the BSK but I went 19 hours 13 minutes give or take @ 225.  Very easy!  I've had it almost a month and I can tell you that I couldn't imagine someone having any regrets about purchasing one of these units.

[Cajunator]

Thanks guys, I'll try to get out this weekend to pick one up. The BKCG that is, if any are still to be had at the reduced price. It's not like I have no experience with this type of grill, I have a Primo Jr which operates basically the same way, I just want the BKCG for more poetability on the hitch. Adding this to the arsenal of grills and smokers I already have will have me ready for anything. Once again Thaks for the feedback!

[Boat-n-BBQ]

Thanks guys, I'll try to get out this weekend to pick one up. The BKCG that is, if any are still to be had at the reduced price. It's not like I have no experience with this type of grill, I have a Primo Jr which operates basically the same way, I just want the BKCG for more poetability on the hitch. Adding this to the arsenal of grills and smokers I already have will have me ready for anything. Once again Thaks for the feedback!

Sounds like a good call.  You won't regret having a BKCG in your arsenal

Luck!
Boat

[dukeebear]

Experience here is only w/ the BSK but I went 19 hours 13 minutes give or take @ 225.  Very easy!  I've had it almost a month and I can tell you that I couldn't imagine someone having any regrets about purchasing one of these units.

How much charcoal did you use for the long cook?  Did you have the air holes covered.  How did you light it?  I am doing a couple of pork butts next weekend and I usually try to keep them on for about 10-12 hours.

 

[Porchpup]

How much charcoal did you use for the long cook?  Did you have the air holes covered.  How did you light it?  I am doing a couple of pork butts next weekend and I usually try to keep them on for about 10-12 hours.

Here is a link for the last pork butt I did.
http://bubbakeg.com/bboard/index.php?topic=574.0