...and I'm smiling ear to ear right back at 'em.

Awesome! Let me know how it does; I might not pony up the benjamins for a Big Green Egg, but Lowe's sells a copy by Chargriller called the Kamodo Cooker. I'm really wanting one of these, but will probably wait til next summer; just bought a bedroom suite instead.

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MARK

I looked at the others... they seemed to be pretty good as well. The large aftermarket support and the warranty is why I went with the BGE. I'll post more when I finally get to use it. The way I understand it, it takes a while to get temperature control down pat... so I'll be starting as simple as possible.

Can't get more simple than a big ol' juicy steak.
Shoot, I'm gonna grill some steaks tommorow. Time to get crackin on the homemade pit.

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Hold on. SWAT's at my door.

Those things are like Yetti Ice chests. Want one bad but just can't bring myself to buy one.

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Forum consigliere

Nice! I would love one but I keep thinking things I can get for the same money!

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I hope I copied that right

I just looked it up for some prices. Does it come with a life time supply of meat or what? It better have 4 seats and a steering wheel.
Enjoy. Bet it makes one mean brisket.

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Hold on. SWAT's at my door.

The next pic you post you better have it all set up, steaks on it grilling, you with a spatula in your hand and a proper barbecue Smith & Wesson on your hip! It looks nice.

I went propane years ago because I cook on a wooden deck and it is so much safer.... and honestly, it cooks steaks 85% as good. as charcoal..... but I can still taste the difference whenever I eat a charcoal grilled one. C.B.

Thanks y'all. The main reason I went with the kamado-style cooker in the first place was the versatility. Low and slow at 200° to smoke, pump it up to 800° to sear steaks and anywhere in between. Add a plate setter (a must for me) and you can bake in it.

I'm still working on the makeshift BGE table I'm building using an old teak patio table and some cedar boars I had laying around... it'll be a "green" Big Green Egg table... LOL.

Ohhhh...Happy, Happy Day!!!!


Pete

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Don't tread on me

I have eaten meat that was cooked on the egg. Great.

Have you watched this show on Create TV? Now this guy can barbecue

Barbecue University®.

If God (there is inly one) wanted us to be vegetarians BBQ steak would taste like burnt tofu.

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I was kind of expecting to see bbq guns instead. My bad.

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Buy American
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Oh c'mon --- file a few frivolous motions, rack up a few extra billable hours, and indulge yourself in the Rolls Royce of ice chests ... Yeti's (and probably some other equal quality competing brands) are so superior to the run-of-the- mill commercial chests as to defy comparison. This isn't merely a question of price --- it's a quality of life issue for those of us recreating in the Sonoran Desert. When I can still have orange juice over ice on the morning of the fourth day out, margaritas on the rocks in the afternoon, and bourbon on the rocks in the evening, and still have ice in reserve for preserving perishables on day five of triple digit temps, I'm oblivious to the sizable initial investment (and, if sufficiently inebriated, oblivious to lots else...). Fancy BBQ grills are great, great ice chests are mandatory!

Here is the unfinished "Green" BGE table made from an old teak patio table that we were going to throw away and some left over cedar boards we had laying around. All I had to do was buy some hardware, casters, a few 2x4s and the paint and spar varnish to finish it. It's pretty much ready for a final sanding and then I'll be painting the base (legs and braces) with black enamel paint and finishing the top and shelf boards with spar varnish. The shelf boards haven't been attached yet as I want to paint the braces and coat the underneath of the shelf boards with varnish first. It'll do until I can get around to building an outdoor kitchen with a concrete counter top special made for the egg.