Anyone have a Big Green Egg?

[gregintenn]

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.

 

[586nickel]

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.

I too have a friend w/ a BGE and he loves it. It is very efficient and most likely worth the money. My only concern w/ a BGE is the amount of stuff you can put on the grill.

+1 on the CharGriller. I have a CharGriller Outlaw. Got it at Tractor Supply for $125 last spring. I use it exclusively for smoking. I love the size of it. It is great for smoking meat for parties. I can get 6-8 full size racks of ribs on it and lord knows how many chicken pieces. It is not the most efficient smoker by any means, but I kind of like fiddling with it and tending the fire/temp. I am usually out in the yard anyhow, mowing the grass, messing around in the garage, playing w/ the kids --- it's a great way to spend the day hanging around the house and enjoying time w/ the family.

Do a google search on Chargriller modifications and you will find a world of information on how guys have tricked out their CharGrillers to make them more efficient and smoke better. I like tweaking things so I have done some of the mods and they do in fact work.

I have a Weber gas grill that I use for "convenience" grilling.

Outlaw Model #2137

 

[runwiththeherd]

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.

 

[Stainz]

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

 

[wheelgun28]

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

 

[jlanecole]

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.

 

[Crabtree]

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...

 

[Steave]

Have one, love it!

 

[John Ross]

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.

 

[bk43]

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.

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