Anyone have a Big Green Egg?

wheelgun28

wheelgun28

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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!!
 
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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.

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(edited to change photo)
 
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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.
 
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
 
My son has one

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.

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How much?? For that price I can build a nice brick fireplace and have enough left over for a Model 15.
 
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.
 
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!
 
Got one and I think that although they are a bit over-priced, there is definite value there.

Slow cooking to high-heat searing is the norm. There are many items available to make your smoking better, I think that for the price, those items should come with the BGE. Such as a temperature fan to keep the BGE at a constant temp would be great. There are even programmable fans for this by the way.

Smoking pork-butt on this thing kick ace, really, really good stuff!

There are others out there that prolly do as good a job too. If you're interested in the BGE, google similar ceramic cookers and there are several of them. Although most are relatively close in price.

I also like a gas grill under certain circumstances, but given the choice, I'd go with the BGE every time.

They don't rust out every few seasons and you don't need to buy burners all of the time like with the gas. I believe that you end up spending almost as much with gas as you do with a ceramic cooker, just over a longer period of time so it's not so noticeable.
 
I have one. They are fast and efficient. We cook on it at least 2 times a week. A 20 lb. bag of lump charcoal lasts a long time. Chicken on the egg and life is good.
 
My youngest son has one he bought used a few years ago. He loves it and everything I have eaten from it is very good but then everything my older son cooks on his charcoal Weber is very good too!. A friend also has one and loves it too. Haven't tried his cooking from it yet.
Strangely quite a few of the deep sea fishing charter boats out of Alabama and Florida Panhandle Gulf Coast have them built into a stand in the boat cockpit. seems they grill some of the fresh catch for their customers out on the water.
Steve W.
 
A used egg...

My friend picked up a used one from Craig's List and has fallen in love with it. If not a urgent need then this makes sense. Let some one else take the initial depreciation.

As my house came with a gas grill, I'm happy with it.
 
BGE FAN!

I've had an egg since they first came out....paid $500 or so....best investment I've made!!! It lasts forever, cooks everything from steaks to ribs to butts perfectly!

Maybe I should put it this way....it is the COLT version of a BBQ grill!! Sure you can buy a cheaper grill - just not a better one!

You can also buy revolvers and 1911's a lot cheaper than a COLT....you also get what you pay for!

All I'm saying is that if love to grill and you buy one....you will not be disappointed...IMHO...
 
boykinlp said:
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!
Click to expand...

Tom,
I can get my BGE from ambient temp to 700f in twenty minutes.

1 1/2" rib eyes cooked med rare in about seven minutes after they hit the grill. Yummers !!

Best,
Gary
 
My wife is an awesome cook. She usually uses one of two Webers we have. The legs on the weber are cheap ****. The next purchase for her will be the egg, when it comes to quality, you get what you pay for. That is why I wont own a Glock!
 
Revolver-time said:
I have one. They are fast and efficient. We cook on it at least 2 times a week. A 20 lb. bag of lump charcoal lasts a long time. Chicken on the egg and life is good.
Click to expand...

Agree!


I have one and love it. Christmas gift from my in-laws. I cook on it at least twice a week...not an exagerration...at least twice. We had kabobs last night as a matter of fact. It's extremely easy to get the charcoal going and extremely easy to regulate the temperature. It's like an outdoor oven with tons of flavor...plus I just prefer cooking outside whenever possible since we have a small kitchen. The lump charcoal is almost ash free and lasts a long long time. I had never heard of the egg until my bro-n-law said it was the cat's pj's. He was right. I can drop the temp to 275 and slow cook a whole chicken with a nice smoke flavor or bump it to 475 and sear a ribeye. It's a very well designed grill that I hope lasts a lifetime. YMMV.
 
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I have never used one myself, but have a friend that uses one all the time. I agree with the statement they are efficient. I love my smoker, but it takes longer and is not as efficient as a green egg.


This is the smoker I've been using for a while.

IMG00096-20110320-1109.jpg


This is it towards the end of a nice smoke. They are deer roasts wrapped in bacon on the top shelf and then a whole chicken and chicken parts on the bottom.

IMG00097-20110320-1430.jpg


I soak my chicken in a brine for 4-6 hrs for pieces and overnight for a whole chicken the brine consists of 1:16 salt to water with some brown sugar, some wine if I have it and then spices. I then remove the chicken from the brine, and put a dry rub on it and let it sit in the fridge overnight making sure the dry rub gets underneath the skin. Letting it sit over night with the dry rub really makes a difference. I then smoke it with applewood chips until finished trying to take atleast 4 hrs. It takes high temperatures (350ish F) to get the skin crispy and I usualy don't reach those temps in my smoker. So I usually heat the the propane side of the grill and set the chicken in high temp for 10-15 to get the skin nice and crispy.

The biggest secret to a good smoked chicken is the brineing and the setting of the dry rub. The brine just fills the inside of the chicken with juices.
 
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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