Big Green Egg Grill

[03hemi]

Wow, that is a beautiful setup!
Larry

Thank you Larry,
It came with a refrigerator and a sink originally that I found to be useless so I custom fit me an electric smoker where the fridge was and pulled the sink and made that my chimney. Much happier with it now.

 

[Bugkiller99]

For those that own them the assembly seems pretty interesting - did you put it together yourself or have it done to gty the ceramics stay in place. Talked to a friend who put it together himself and the ceramic insert dropped out and was expensive to replace.
L

My wife and I put mine together. It was loaded in the back of her vehicle. Opened the box and took each individual piece to the location it was going to be used.

Pay close attention to hinge assembly. And, every so often, take a wrench and make sure the bolts are still tight.

Take your time. Though not difficult to assemble, as heavy as it is you do want to get it right the first time.

 

[Alton]

Glad you decided to keep it. Just one warning when you light it do not walk away from it for very long. It takes no time for it to get to 1,000 degrees if you leave the pit closed and the top off. And don't forget the rule of burping it when making that great steak at 800 to 1,000 degrees. If you buy the attachment with fan and temp probes you can set it and forget it when making that 16lb brisket.

 

[6518John]

Alton—it's astounding isn't it? I never really understood blast furnaces until I got an egg.

 

[MaricopaKid]

I was a dedicated Webber guy for many years, until I was introduced to the BGE in 1990. How ever, I was not going to pay the new price and eventually I found a used medium on an auction site for a low price. The lady said her husband tried to use it twice and couldn't control the temperature.
Back in Arizona, we cooked frequently with mesquite wood and had to control the flames and charcoal, so I enjoyed "worrying" the whole process. This is not the tool for the "When do we eat?" crowd. Since purchased in 2003, only the top and bottom ceramic pieces are original. I have replaced bands twice (new and improved), vents twice (new and improved), nests twice (new and improved), and gaskets (just cuz' they wear out). I have cooked so many different meals, it would take me an hour to list them. The ex finally got mad about my taking photos of the finished product. I think she was just jealous, as she couldn't cook anything other than Hot Pockets.
Being only 100 miles from Atlanta, I have attended 3 original "Eggtoberfests". These get togethers give you an opportunity to see cooking techniques first hand. They are now very popular and offered nationwide. As I do for many things I own, one of the best things you can do is join the appropriate forum for your new acquisition (just like this forum!). I found that when I became an "Egghead", I didn't just enter a new BBQ/grillin' experience, I became a member of a fun cult.

 

[zonker5]

We have a Vision grill and my wife won't grill on anything else. She really loves how easy it is to control temperature.

You can smoke a pizza just like the high end NY pizza joints do with their brick ovens. Makes for great eating!

 

[K-22]

I won a large Big Green Egg grill in a golf outing raffle last weekend. This thing is a beast weighs 200Lbs in the packing and took me and a buddy to load /unload from my truck. Have yet to unbox it, as I am not sure I want to keep the damn thing. It is huge.

Anyone have one ? What will it do that my old trusty Weber Kettle won't ? Talk me out of selling it. I see the package I have is about 1500 and I think I can sell it for 800 - 1000 easy, buy a nice gas grill and pocket 400 - 600.

What do you guys think?

L

I have had a BGE for 20 + years. There is a long learning curve, an I am always learning something new.
For lots of good info, go to the Big Green Egg Forum, and also Google The Naked Whiz. (I kid you not)
You will find a treasure trove of info.
Best,
Gary

 

[Pef]

Some here have said you can do the same with a gas grill or a weber.

You cannot.

The BGE and other komado style grill can grill and smoke. They are great for grilling, but really excel at smoking. If you like ribs, brisket, pulled pork, jerkey, etc., keep it.

It's also fun to sit out there, once the grill is going, and have a beer. And if you are doing an overnight smoke, like a 16 pound brisket, you can get it going around 11 PM and then once set, got to bed or have a drink or two until the wee hours, contemplating how good you have it.

I challenge anyone to do this on a Weber with the ease that I did it on my BGE (I'm a former Weber guy, too):

 

[Pef]

Also, with the BGE, using lump charcoal, once you have it set to the smoking temp with the vents, it will stay there. I've had it go 15 hours one time, but most of the time it's about a 10 - 12 hour smoke. Very little fiddlin' with the controls. It takes a bit to learn, but once you know how, you're golden. Or, you can buy a "cheater" off Amazon that is a fan and thermometer that regulates the temp for you. My brother has one, and I'll admit, I lost a little respect when I found out he had one.

 

[Pef]

Finally, if you decide to keep it, post an inventory list. I can tell you what else you might want to buy - e.g., a plate setter for indirect heat.

 

[llowry61]

Pef - those ribs and brisket look mighty tasty. The more I am hearing the more interested I am in potentially keeping it. The jury is still out, but I originally was at 90 - 10 to sell it. I am about 50/50 right now. The package included the egg, a rolling cart nest, the conveggctor, the charcoal removal tools a bag of lump charcoal, and a cookbook.

I would need some type of starter and to assemble it then I would be in business. After watching a couple of videos it looks like the most critical step is installing the retaining bands. Looks like you have to get them into the exact locations, then really torque the nuts till the bolts are literally bent to ensure the ceramics stay in place. Like I say I am still noodling it over.

Appreciate all the feedback.

 

[zonker5]

Don't need to buy a starter. Take a paper towel, soak it in olive oil and stick it down in the charcoal. Light it and shortly the fire will be going quite nicely.

 

[JohnRippert]

I've had my Old Smokey for close to 20 years now. For the little grilling I do it works just fine.

 

[Pef]

Llowry61, you have the basics. The plate setter is the key for smoking.

Putting the egg together is not difficult. If you can field strip a 1911 and but it back together, you can put an Egg together. You only need to tighten the bands until they are snug.

For a starter, you can use the paper as above, or buy the little wax/sawdust fire starters. Me, I use a MAP torch. Just pile up the charcoal, torch the middle for about 30 seconds, and let it fire up.

Also, unlike charcoal briquets, after you are done grilling or smoking, you can smother the lump charcoal by closing the vents and use them again. No need to let them burn off.

If you decide to keep it, and you also like grilling, I'd recommend a cast iron grate for steaks. Puts great sear marks on the meat.

 

[K-22]

Pef - those ribs and brisket look mighty tasty. The more I am hearing the more interested I am in potentially keeping it. The jury is still out, but I originally was at 90 - 10 to sell it. I am about 50/50 right now. The package included the egg, a rolling cart nest, the conveggctor, the charcoal removal tools a bag of lump charcoal, and a cookbook.

I would need some type of starter and to assemble it then I would be in business. After watching a couple of videos it looks like the most critical step is installing the retaining bands. Looks like you have to get them into the exact locations, then really torque the nuts till the bolts are literally bent to ensure the ceramics stay in place. Like I say I am still noodling it over.

Appreciate all the feedback.

Starter? Harbor Freight propane torch. $20.00
Also, do your first 5-6 cooks at 300-400 degrees. Go blast furnace hot before "seasoning" the gasket, and you will fry it.
Also, do not buy Green Egg labeled lump. Grossly overpriced.
Watch for Royal Oak lump charcoal on sale at Wally World, Lowe's, or Home Depot. About half the price of BGE lump.
Check the Naked Whiz site for his charcoal reviews.
Best,
Gary

 

[Old Arkansawyer]

I bought my first Japanese made kamado while in the Navy and it cost
me a whopping 8,200.00, yen that is, I think in 71 about 40 U.S. dollars.
The Navy shipped it home for me in 73 and I used it until about 1980
when like in Rusty's video it turned over and cracked. I used mostly as
a smoker.
After that I started welding together 24" oil field pipe for smokers, sometimes old propane tanks when I could find them.
Now I use a backyard cement block, fire brick BBQ pit. I have made 3
of these, the negative with pits, they aren't portable.
All except the kamado have been wood burners which I like best.

 

[llowry61]

K22 thanks for the tip on the lump charcoal, I was shocked at the $65.00 price for a bag. I had no idea it was that pricey ! I am getting the impression though that the BGE takes a much smaller amount of charcoal and is mud more heat efficient so you get more cook time. I like the damper idea and the ability to use the remainder on the next cook.

 

[6518John]

$65 a BAG! Surely that means by truck load. This is what I use from Wally -World:

Ozark Oak Premium Natural Hardwood Lump Grill and Smoker Charcoal, 20-Pound Bag - Walmart.com - Walmart.com

 

[Jon651]

K22 thanks for the tip on the lump charcoal, I was shocked at the $65.00 price for a bag. I had no idea it was that pricey ! I am getting the impression though that the BGE takes a much smaller amount of charcoal and is mud more heat efficient so you get more cook time. I like the damper idea and the ability to use the remainder on the next cook.

I don't know who would actually pay $65/bag for lump charcoal, but it is usually half that price.

As for the amount, you will be amazed at just how LITTLE a kamado cooker actually takes. Mine runs great on about as much as it takes to fill half of a starter unless we are doing pizzas which require a very high temp so will take almost a full starter's worth (a charcoal starter is one of those metal chimneys about 6" around and a foot tall). And since lump charcoal is incredibly light, an identical volume will weigh about a quarter of what briquettes would weigh. That is why a 20# bag of lump charcoal is so much larger than a 20# bag of briquettes.

As for maintaining a constant temp (whether it be low for smoking or raging for pizzas), the rule with kamados is "Keep the dang lid closed!" Every time you open it, it will take about 15 minutes for it to stabilize after you shut it. And the larger the kamado, the easier it is to maintain a specific temp.

 

[llowry61]

6518 - It was actually $67.00 on Amazon for the BGE branded. I definitely would not be paying that.

651 Got it - I am familiar with the starters used to have one but have no idea where it is now.

L