Comments on: Bubba Keg Review: A Manly Man’s Convection Grill

By: Rawson Coleman

Rawson Coleman — Wed, 01 Sep 2010 18:17:25 +0000

I picked up a deep 15″ pizza pan and use it as a drip pan and a water bowl. At the low heat there’s very little moisture boiling off. But many users say you really don’t need to add a water bowl since there is so little air leaving the keg.

By: Rawson Coleman

Rawson Coleman — Mon, 30 Aug 2010 12:26:57 +0000

Here’s a picture of the TurboQue in action as a fire booster.

http://pages.prodigy.net/rawso.....aSmall.jpg

Still available at SurLaTable.com for $5.99.

By: Sean

Sean — Wed, 25 Aug 2010 23:31:44 +0000

This is a great smoker/ grill.. For about 300 if you can find one at Home Depot is far too good a deal .. With the dubble steal insulated wall shell it only requires a couple handfulls of lump coal and I kept mine at 225 – 250 for about 6 hours so far.. incredible .. I would like to get a water bowl for it to smoke a brisket any ideas??

By: John

John — Thu, 12 Aug 2010 03:48:13 +0000

Great write up! And completly AWESOME grill!! On clearance now (08/10)at Home Depot for… drum roll please…. $299.00!!! (Virginia – perhaps other states too)

By: Rawson Coleman

Rawson Coleman — Sat, 07 Aug 2010 16:27:36 +0000

http://pages.prodigy.net/rawsonb/

By: Rawson Coleman

Rawson Coleman — Sat, 07 Aug 2010 16:26:59 +0000

You ever wait to late to start your fire and wish you could hurry it along? I bought a TurboQue smoker fan ($5.99 on clearance at SurLaTable.com) and built a floor stand for it out of scrap 1×4’s. Place it in front of the bottom vent for two or three minutes and you’re cooking with real heat. I’ll post a few pictures on my website later today.

By: Chris

Chris — Sat, 31 Jul 2010 04:15:29 +0000

@Matt Definitely starting w/ too large of a fire. When smoking (lower temps like you’re discussing) I put the lump in a pile and then light only two or three larger pieces. I like to place all three pieces on one side working under the assumption that the fire will then burn across the pile over time. I can maintain 200 degrees for 8+ hrs easily with my Keg.

Regardless, this grill is a so well insulated that it’s easy to heat up and darn near impossible to cool down. The key is DEFINITELY not to let the heat go over wherever you want to cook at. You’ll never get it back down.

Strictly from memory, on my grill using a blend of Cowboy and Royal Oak 225 degrees was less than 1 on both top and bottom dial. I think both were open to little more than a sliver to maintain the low temps.

By: Matt

Matt — Thu, 29 Jul 2010 19:05:55 +0000

I am new to using the Bubba Keg. I have pretty good success with it; however, I am having trouble with it getting to hot. How do you keep the heat around 200 – 250? It seems like no matter I do it wants to creep up around 350 – 400. I crank down the vents to 1 or 2, but once it gets hot it seems like you can’t dial back the heat. Am I starting with too big of a fire?

By: Harold

Harold — Mon, 19 Jul 2010 19:06:06 +0000

Fred, I have the BKG and love it, I got a cheap pan (4 bucks)from the Dollar General Store that fits the grill, works for me. Don’t remember the size, sorry, will try to remember when I get back home to get and post the size.

By: Bo

Bo — Fri, 16 Jul 2010 02:07:30 +0000

I was about 30 days away from purchasing a Big Green Egg until I saw the Keg at the base exchange. It’s $599 there. I’ve seen a few people state that they got there’s from Home Depot for $299. I tried online but they don’t list.. My local Home Depot doesn’t carry it either. I would love to save $300 bucks.