Big Green Egg Grill

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llowry61

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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
 
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I have a kamado grill but it's not the "Big Green Egg" brand. They are an interesting method of cooking and smoking - you can be quite precise in controlling the temp and since they are made of thick ceramic it doesn't take a lot of fuel in order to get it up to temp and maintain it. I've heard people brag about it being the only charcoal grill they can use in the snow, but I wouldn't be able to verify since I live in FL.

I recommend going on YouTube and watching some videos on how others use them (smoking, grilling and baking seem to be the most popular). You should know that these things aren't cheap! They use "lump" charcoal, although it is possible to use standard briquettes if you like.

For what it's worth, they make GREAT outdoor pizza ovens!

Congratulations on your winning one!
 
If you aren't cooking things low and slow, but are just grilling steaks burgers and such, I'd get the gas grill and put the leftover cash to good use. If you do alot of low and slow it's worth checking out. The people I know that have them rave about them.
 
I love my Big Green Egg and cooking on it—I have had one for 25 years—but it is a "special event/weekend" smoker for us. Although you certainly can do basic grilling on one, it is simply not worth the trouble to get that monster fired up to grill a couple of burgers or steaks. Especially after you have worked a 12 hour day and are about to drop.

They excel at cooking large cuts of meats for extended periods. Or large quantities of meat (I think I have done 4 or 6 large turkey breasts on mine at the same time). It is great for Thanksgiving, weekends, Holidays, parties, etc.

Buying the Egg itself is just the start—you need a stand, cover, place-setter (for indirect cooking), pizza stone, etc.

Everyone else posting above has covered it well. If you haven't had a burning desire to purchase one before, and are happy with the methods you have been using to cook, I would not fool with one.
 
Congratulations!

I use several gas grills and generally don't like to bother with charcoal. One is a TEC infrared, which does a remarkable job searing meats. The other is a typical flame burner grill that I use for slower cooing, fattier foods and messy sauces.

Having said that, I'd love to own a Big Green Egg. They're very efficient, do a remarkable job retaining the heat and are built to last. I just cant justify forking out $1000+. If I was given one, I'd add it to my arsenal in a heartbeat!

I see you're a member of the SWCA, so you obviously appreciate nice things. Why pay a premium for a Smith & Wesson, when a Taurus, Rossi or Hi-Point can basically perform the same function? The answer is obvious!

Nothing wrong with a Weber, but they're just basic grills. Use the BGE for a while and see how you like it. If you're not impressed, you can still sell it and get good money. My guess is you're going to love it!
 
I'm a charcoal/wood guy, with a Ole Country BBQ Pit grill/smoker with a sidebox. Whole thing weighs about three hundred pounds. Never owned a gas grill and never gonna. Several people I know with those kamado style cookers, and they swear by 'em. Looks to me like it cuts down on beer drinkin' time since you don't have to mess with it as much as charcoal, so I'm not interested in one.
 
Jon651 said:
I've heard people brag about it being the only charcoal grill they can use in the snow, but I wouldn't be able to verify since I live in FL.
Click to expand...

Jon—it's interesting that you mention this—one of the best prime ribs I ever cooked I did do overnight in a bad snowstorm (for these parts). I never thought about that being anything special, but once the Egg gets going I think you could spray the exterior with a firehose and it would keep cooking along. This thread needed some pictures anyway.
 

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llowry61 said:
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
Click to expand...
A big green egg is a wonderful thing indeed. Owning one means you have a large member, much like owning a Yeti over an Igloo or a Rolex over a Timex or a P365 over a Hi Point (full disclosure-I own a Yeti and a Rolex and would love to own a big green egg :D).
The 22" Webber kettle will do everything a Big Green egg will do. Me, I'd sell it, keep the Webber and buy a gun.
 
llowry61 said:
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
Click to expand...
There's a huge learning curve, but they do produce the juiciest BBQ I've ever eat'n. With that being said, I still prefer my electric smoker and my BULL gas grill, charcoal is too much baby sitting and mainly a PITA.
1sPcrwq.jpg
 
6518John said:
Jon—it's interesting that you mention this—one of the best prime ribs I ever cooked I did do overnight in a bad snowstorm (for these parts). I never thought about that being anything special, but once the Egg gets going I think you could spray the exterior with a firehose and it would keep cooking along. This thread needed some pictures anyway.
Click to expand...

John, that meat looks really good. When's the next barbeque?
 
Heck, Like you say, sell the Big Green Egg for the easy $800 ~ $1000, and use the proceeds to buy the Weber gas grill as a companion to your Weber charcoal. Pocket the change.

Truth of the matter is, the quality of the food comes from the ingredients, the recipe and especially the cook. (One of the comments I recall from Robert Ruark's Horn of the Hunter is that the camp cook used a biscuit tin and twigs as his stove and turned out great meals.)

I like having both charcoal and gas. Use the charcoal mostly for cooking up a big hunk of beef for Christmas. Like the gas for the Thanksgiving turkey, but also for most meals due to the convenience.
 
My BGE is the most used birthday gift I have every received. I use mine constantly. Hamburger, butts, pizza, meatloaf, etc.
I was a casual "griller" before I got mine. Once I got mine, I've upped my game considerably.
You can easy get close to retail for it, if you want. I would suggest trying it out for a while. It will not loss value just because you use it. After 6 months to a year, reevaluate. Keep it covered, out of the weather, it will be just as easy to sell in a year as now.
 
I don't have a BGE , but I have a vision grill which is about the same thing . I cook out quite a bit , year round down here . I have had gas grills over the years , but never again . I use mine for everything , even pizza . What's nice is when you're done you close the vents and the fire goes out . The next time you cook out , you clean out the ashes and the charcoal is ready to be used again . You may have to add some , but that's ok .

Speaking of charcoal , you use lump charcoal . I have a battery powered Ryobi fan which I use to get the fire going . I have it blow in to the lower vent and it takes no time . All in all , I wouldn't trade mine for any other type of grill .
 
Thanks to all for the replies.

Jon6518 - The package has a stand the convection stone and all the goodies even a bag of the lump charcoal. So, it is really just a put it together and go exercise. Did you assemble yours or have it done ?

03hemi - nice set up. I could get used to that !

Caj - right you are ! I take your counsel to heart.

S&W Chad - that is where I am right now, wouldn't shell out the 1500 for the package so may take the advice and try it awhile we will have to see. It is just me and the wife so just not sure.

PAPlinker - didn't get a receipt with it so not sure about that and it never occurred to me, but I do believe it would sell quick for a grand.

Onomea - Kinda my first thought seems like a lot of work to get it all rigged up and to use it for just the wife and myself. I used the gas grill much more regularly before she gave out and I just never got around to getting another one with CV and all.

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.

Thanks again for the thoughts.

L
 
llowry61 said:
Thanks to all for the replies.

Jon6518 - The package has a stand the convection stone and all the goodies even a bag of the lump charcoal. So, it is really just a put it together and go exercise. Did you assemble yours or have it done ?
Click to expand...

It is at least a two man job getting it in the stand. I would recommend two strong men, and I mean young men—linemen/linebacker types. You be the range boss. Make sure the lid does not flip open when you are putting in the stand—you can not control if if it does. Make sure bottom draft is not blocked by the legs too.

Then put in the charcoal holder—with opening in the holder aligned with the bottom draft/vent (where you can remove the charcoal), then the metal grate at the bottom of the holder, then the ceramic ring, then the cooking grate. If you have a indirect heating element, the grate goes on it.

It is all really easy. I assume your lid and gaskets are all attached too. I have mounted the lid and redone the gaskets on mine several times. (They only last 5 or 6 years, but are easy to replace).

There are a million videos on these things (google anything you need or PM me):
Big Green Egg Large Assembly - YouTube
 
Last edited:
llowry61 said:
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
Click to expand...

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.
 
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.
 
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.
 
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!
 
llowry61 said:
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
Click to expand...
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
 
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):

Ribs1.jpg


Brisket2.jpg


Brisket1.jpg
 
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.
 
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.
 
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