Comments on: Bubba Ho-Keg: The Good, the Bad, and the Ugly

By: zydecopaws

zydecopaws — Sun, 19 Dec 2010 23:38:47 +0000

The biggest improvement was the vents. I’m told they now provide much better control, especially at the lower temperatures. There are others; one of these days I’ll get my hands on a BSK and post about all the differences.

By: TDubya

TDubya — Sun, 19 Dec 2010 17:47:13 +0000

I have looked at the BKCG and the BSK and I am wondering exactly what changes or improvements were actually made as I didnt see anything that looked different besides the color.

I own a BKCG and think it is great. My first cook on it went perfectly…I played with it while I cooked the grease into the cast iron parts. Half a chime

By: zydecopaws

zydecopaws — Mon, 27 Sep 2010 01:37:03 +0000

The Bubba board is a good resource for all things Bubba Keg and Big Steel Keg grill-related. I’m guessing part of the reason you haven’t had as many issues with temperature control at the low end is because you have a BSK rather than the original BKCG. They improved a lot of things in the BSK based on feedback from forum members and customers.

For those of us with the original, we have to work a bit harder to control temps at the low end.

By: nikki

nikki — Mon, 27 Sep 2010 00:13:17 +0000

Everyone interested in learning the few simple tricks to controlling the temps on the Bubba Keg should access the following: http://Www.bubbakeg.com/bboard. We bought our Keg three months ago and have never had an issue with reaching or maintaining temps but we were diligent about heeding advice from the users on the above mentioned site.

By: zydecopaws

zydecopaws — Fri, 27 Aug 2010 02:33:53 +0000

The trick about catching the temperature on the way up is probably the best tip for anyone using a BKCG/BSK grill. Once it goes over the target temp, it isn’t easy to get it back down.

Glad to see you are enjoying the BSK.

By: kenm

kenm — Fri, 27 Aug 2010 00:24:54 +0000

I’ve had my BSK for about 3 months now, and I’m really getting my grove on with it now. I use probably about 3 times a week, and it is fantastic for both high heat searing and low and slow. There is a learning curve on getting the temp right. I have found the trick is to not let it get too hot when I want to do a low temperature cook. But I smoked a pork butt for about 5 hours without hardly touching the grill.

All in all I’m really pleased with it and I would recommend it highly. I have never owned an Egg, but I do have friends that use them, and I think the BSK is just as easy to use, costs less, and the food tastes just as good.

By: uberVU - social comments

uberVU - social comments — Sun, 07 Feb 2010 00:00:10 +0000

Social comments and analytics for this post…

This post was mentioned on Twitter by noexcusesbbq: New blog post: Bubba Ho-Keg: The Good, the Bad, and the Ugly – http://bit.ly/7lyRU4 #bbq…

By: zydecopaws

zydecopaws — Thu, 21 Jan 2010 23:55:59 +0000

Great idea on the top grill mod. I might have to give that a try and see how it works.

By: zydecopaws

zydecopaws — Thu, 21 Jan 2010 23:54:51 +0000

I briefly considered adding the audio track to the article, but then decided I would rather avoid spending any time with copyright lawyers…

By: id

id — Thu, 21 Jan 2010 14:09:35 +0000

i had the bk since 05/09 and i use it at least 4-5 times a week i have grilled on it made pulled pork, ribs,chicken,pizza and baked cake. if you do bake a cake on make sure you start with clean charcoal that has no smoking wood or grease in it. if i do indirect cooking i put a pizza stone on cast iron grate with drip pan. then upper grate. i did make my own upper grate with a 16in. grate that i put 6in. stainless steel carrage bolts 1 at the top and 2 on the bottom like a tri pod makes it nice and sturdy. i used 3/8in. carrage bolts heads of bolts fits in cast iron groves