Official 2020 BBQ, Smoking, Grilling, Baking and Beer thread


Gold Supporter
Jun 2, 2017
Columbia, MO
do u have a link to what u are talking about?
Yep, this is the link for the Large BGE size... Large Kick Ash Basket-KAB-LG-SS I recently also bought the kick ash can (you can see it on the website) and so far after 2 long cooks it's made clean up very easy. Just shake the basket and then empty the can in the trash. I do still vacuum out the fire bowl and inside the bottom vent for anything that didn't shake down but that takes all of 30 seconds and it's completely cleaned out. I also tend to take unused coal and put it in the foil pan and put unused on the top, but for long cooks (12+ hours) I use all new coal. Even then with the stock charcoal grate I would sometimes have to poke at the grate with a rod to clear it.


Well-known member
May 11, 2020
Tampa FL
After several hours small pieces of charcoal get caught in the holes on the sides and the charcoal grate. I had it happen once or twice as well. I bought a kick ash basket and have never had an issue since. Well worth the money!
I have kick ash basket for my Kamado Joe and love it! Before next cook just lift basket over a garbage can and shake it and the good lump stays behind and just top it off with new lump!
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Well-known member
Aug 2, 2020
Auburn, AL
Got me drooling over those! Do you mind sharing the recipe? Thanks!
Sure! First off, I smoke a Boston Butt on the BGE. I’ll leave this fairly up to you but I always do turbo butts at around 375 degrees and healthy dose of the rub I like that week. Pull at 205 degrees ish.

Next I get round and flat Hardee’s/Carl’s JR style tater tots and cook them per their instructions on a pan with wax paper.

While these are cooking I thinly slice 1/2 - 1 whole purple onion, 2-3 jalapeños (adjust for your heat tolerance) and sauté these in light oil and more bbq rub until browned or slightly charred.

Shred 1/2 block cheese of choice - we use habanero cheese (we like heat).

Pull your pork.

Take the tater tots out and top with pulled pork, sautéed veggies, cheese and place in oven at 450 degree for 10-15 minutes depending on your temp. Just melting cheese.

While this is cooking heat up your favorite queso and dice 1-2 avocados.

Pull from oven and dose heavily with queso and top with avocado. It is ready to serve and we use sour cream, bbq sauce, and salsa to make how you want.

It is easy and that is just what we like so there can be all kinds of variations that we’ve done. Want a fried egg on top? It is good.
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Bronze Supporter
Jun 20, 2016

reverse smoked Sear pork chops with all the phases. Smoked on big green egg at 180 for 50 mins to 130. Say for 10. Seared for 5. Sat for 5 mins. Perfect. Wow even with pork the reverse sear shines.
Rub. Coriander, fennel seed, cumin seed, salt, pepper, olive oil.


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LifeTime Supporter
Oct 18, 2009
Jacksonville, FL


Well-known member
Apr 27, 2020
Clarksville TN
Wow, I just found this thread ... I’ve been missing out! I’m celebrating the 3 year anniversary of buying my little smoker by cooking some dry ribs. I bought it cheap on clearance to try out and learn on before buying a BGE. My kids don’t eat smoked meats so I really haven’t had the need for a bigger smoker yet. I’ve smoked turkeys, briskets, Boston butts, ribs etc and I’m still on the same original big bag of lump charcoal. It just takes a small amount to smoke all day. It doesn’t take up a lot of room on my deck either. I’m definitely going to get some good recipes on this thread 👀2A7C11AD-1B44-44F0-BD44-1F9B226D2319.jpeg3C0FBA7D-937D-46BC-99B5-A912E4CE7D90.jpeg


Gold Supporter
LifeTime Supporter
Oct 18, 2009
Jacksonville, FL
Just want to share that Skippy and I did our first spatchcocked chicken on the RecTec and it was so crispy and delicious!!! Too easy, it will be something we do often.

Wish I'd taken pics (sorry)

Maddie can you tell me how you did that chicken on the Rec tec. My chicken is never crispy