I've read all the wonderful things about the Big Green Egg and how life isnt complete with out one...

Here in case you havent seen one and your lifes not complete either

Big Green Egg, The Ultimate Cooking Experience

So I stop by my local BGE dealer and fell on the floor at the price. Its going to cost just under a grand for a ceramic pot and stand. I didnt buy one today needless to say.

Anyone have one, am I missing out not having it? All this started because I wanted a smoker to make some brisket and ribs. I am interested but having a hard time with the price. I kinda get the feeling its a yuppie cult.

Id love to hear your thoughts!!

I almost bought one, but went with the Weber Smoky Mountain instead. In my opinion, the ceramic is not necessary unless it's really really cold outside. The BGE is more efficient, but it's not worth the big bucks to me. My WSM does just fine in sub freezing weather, just have to keep it out of the wind.



(edited to change photo)

I've seen them locally at 2 or 3 places here and I also was shocked at the price....if I hadn't had my own teeth I would have dropped them.

Maybe I'm missing something, but it just seems like a gimmicky way to cook over charcoal.

Our son wanted a BGE for his college graduation present, so that is what we bought him. My wife and I were ecstatic he was graduating, he should of asked for a Mercedes!!

Though we are less than 20 miles from the home office in Tucker, GA we bought ours from Reeves Hardware in Clayton, GA about 90 miles from here. We were there, and the package we purchased was nearly $100.00 less than at the Tucker location.

The BGE uses natural lump charcoal, not the Matchlight or Kingsford kind. Those will ruin the BGE, as everything cooked will retain a lighter fluid taste. A BGE is basically a kiln.

Our son has made some great meals on his BGE, including pizza and bread. His bar-b-que pork is fantastic.

If I were not addicted to handguns, I could afford to buy a BGE for us. I would have to say they are worth the cost.

How much?? For that price I can build a nice brick fireplace and have enough left over for a Model 15.

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Vaya con Dios

Over priced,IMO. And heavy as hell too! No thanks.
f.t.

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South Carolina-God's country

If I am grilling on the weekend, I may have plenty of time. On weeknights, I don't. Having to wait for charcoal to get ready is not on my list of things to do. A fast gas grill is my way to go!

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Miss Buddies crsides & fat tom

I use Kingsford with natural wood for both smoking and grilling everything. Sure don't understand how you get a lighter fluid taste with it. Maybe starting it some unique way?

Bob

Ceramic (or Brick) Holds heat more evenly than metal
with metal if the heat source goes away it loses heat quicker

I solved the problem by putting some pieces of paving brick
inside my metal grill out of the way

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Compact 9mm Just my $0.02

They seem like high-cost, but they are worth it. I have been cooking on one for over 10 years. Very versatile, slow cooking/smoking at 220 degrees or searing at 700 degrees. With the ceramic I have been known to barbecue outside when it is 10 below! I don't think you would ever regret the purchase.

They're good for Ham, said Sam I Am.

Gregg

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USMC 83-92, NG 97-08

I consider the Egg to be the SIG P210 version of grills.

I'd love to own both one day, but I keep finding other stuff to spend my money on in the meantime. I get along just fine with a 220 Elite and Jenn-Air grill.

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I hope I copied that right

My father has owed one for years. I am impressed with the ease of temperature control, and that it cooks in a fraction of the time of most smokers. It also uses a small fraction of the charcoal a normal smoker takes. If I did a lot of smoking/grilling, I'd buy one.

Best grill/smoker. I have one and use it 2-4 times a week. There is a small learning curve if you are used to propane, but it is worth it. I will ever go back! Lump charcoal lasts a long time. When you are done, close the vents and relight for the next cook. Very efficient.

My son got one recently. I was impressed by it's long term pork roast cooking and fast hamburger production - that searing works! He uses 'charred wood' instead of charcoal, however. It's harder to find - but is it worth the hunt? Anyone compare the two fuels?

Stainz

thank you for the input!

What size eggs do you guys use. Small seems to small, extra large or large seems ok? What base and shelf unit are ok, or not needed. I dont really like wood outdoors to much maintenance. Still choking on the price...

Thanks

I've had a 'large' BGE for about 6 years, and I'd buy another one tomorrow if it disappeared today. We use it about 3-4 times a week in the summer; a little less frequently in the winter. I debated it before I got mine, and I'm glad I didn't get the 'extra large.' I could only see needing that if you intended to cook for fairly large crowds. I can still fit a pretty good sized brisket on the 'large' without too much trouble.

I have the metal, rolling base with the side shelves that fold down.

Chicken and a venison roast soaked last night in a beer brine...covered in rub and ready to smoke. Should be good eats later today.


My egg setup...




My co-pilot making a final inspection...

I don't own one but several friends have these type ceramic Kamado grills and every single one LOVES them. I've seen them in action and tasted the food and it's delicious.

The guy who did the most research ended up buying the XL size Primo brand oval ceramic grill as it was the most versatile (grill size, different temperatures on different cooking areas at the same time, etc.)

The more you do any one thing (shoot, drive, ride, fly, camp, hunt, fish, etc.) the more buying the best makes the most sense, which is why I've got three Smith 41 .22 target pistols and no Hi-Standards or Smith 422s.

Similarly, If I grilled more often, I'd have one of these ceramic Kamado grills in a heartbeat. I haven't seen anything better for the purpose.

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JR, the 500 Specialist

Have one, love it!