However, I was disappointed to find the new Bubba Keg on sale at Home Depot over the weekend. It appears to be a cheaply made imitation of the BGE. At $599, it appears to be a keg-shaped knock-off of the BGE aimed at helping promote the Bubba line of beverage holders.
Komodo-style cookers work by allowing the cook to control the airflow and therefore the burn of the fire. They are aloso well-insulated to allow tight temperature control. The Bubba Keg appears to be loosely constructed, which would interfere with fire control. While I can admit that I have not had the opportunity to cook on either the BGE or the Bubba, my experience has let me to believe that the BGE is worth the extra $150.
David
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David
I have never used either cooker but there are some interesting reviews and side by side comparisons out there on the net.
http://www.grillandbarrel.com/2009/07/throwdown-bubba-keg-vs-big-green-egg/
http://whitetrashbbq.blogspot.com/search?q=bubba
http://www.bbqgeek.com/hardware/
After reading the reviews it doesn't seem like a bad piece of hardware if you like that style of cooker.
Fair enough. I am sure the keg works, but I was unimpressed with the quality of the one I saw. Another thing I noticed in the GrillandBarrel review was that the guy said that he got burned by the steam coming out of the keg. If it is holding that much moisture, it will be very difficult (or impossible) to create a crust.
This is why I have never been a fan of water smokers. In my mind, good barbeque gets its moisture from being self-basted by its own fat over a dry clean burning fire.
Someday, I'd love to get a BGE, but I think I'll pass on the keg.
David
No disagreements...and a Bubba Keg is only a stone's throw away from a singing bass.
Ha-ha-ha! That's funny.
BGE=fantastic, love mine.
I can vouch for the original Imperial Kamados. I can keep mine at 215 overnight to do a shoulder and use about 3 lbs of lump charcoal the whole 12 hours. Keep an eye on ebay and craigslist they pop up every so often. As long as the outer shell is in good shape you can get replacement parts for the rest of it. Unless you are a fan of high heat cooking I would stay away from the refractory cement kamados. I have read that they are hard to keep at low heat and if they do heat up they are hard to bring back down.
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