Super Bowl Tiki

Have a Smokin Super Bowl!

[ Edited by: SoBeTiki 2009-02-01 09:15 ]

Where there's smoke, there's flavor!

Tell me about your big green egg SoBe. I've got a water smoker that I converted to propane ( http://www.mgilbert.net/smoker.html ), how is the kamado better? Is it worth the $700 pricetag? Include more tiki pictures so we don't get bumped off into Bilge Hell.

We have the Large Big Green Egg and it is worth every penny. Stuff comes out so moist and delicious- it's unbelievably good. It makes the best pork tenderloin I have ever eaten.

Just to keep things tiki- when it is cooking it smells just like the Chinese ovens at Trader Vic's.

[ Edited by: Fugu 2009-02-01 11:03 ]

I threw in a couple more Tiki pictures below to keep us on theme.

As for your question about whether Komodo smokers are worth the expense, this is my first foray with Smokers so I'm not the best person for comparisons. I will say that for a novice like me, it's excellent. Once you get the temperature set, it holds steady. Baby back ribs today, perhaps some Kalua Pork for the next big South Beach tiki party!

Thanks for the info guys

Try mixing some Bamboo into the smoker.

I do it with my regular bbq and it

makes a Carmel like smoke flavoring.

On 2009-02-02 08:24, RevBambooBen wrote:
Try mixing some Bamboo into the smoker.

I do it with my regular bbq and it

makes a Carmel like smoke flavoring.

Truly amazing. The man actually EATS bamboo. Your level of dedication is unwavering, sir.

On 2009-02-02 08:24, RevBambooBen wrote:
Try mixing some Bamboo into the smoker.

I do it with my regular bbq and it

makes a Carmel like smoke flavoring.

Is that with or without varnish?

On 2009-02-02 08:24, RevBambooBen wrote:
Try mixing some Bamboo into the smoker.

I do it with my regular bbq and it

makes a Carmel like smoke flavoring.