101 replies to this topic

[Snadra]

One piece of advice on the Weber Kettle. If you're thinking about using it for low slow barbecue. you probably have to get the largest size. I have a medium sized one and it's very difficult to keep the temperature steady and in the under 300F range you need since the area inside the kettle is so small.

I'm not sure what you mean by "medium-sized", but plenty of folks barbecue successfully on the 22.5" kettles. Putting a pan of water (or a few big rocks) on the lower grate helps hold the temp in the range you'll want it in.

Ah, they come in limited sizes here. There's a 'Smokey Joe', which I believe is more of a picnic grill, the 'Ranch Kettle' which is 93cm and costs A$2,300 and various arrangments of the standard kettle which are all 57cm. But hopefully it will be a stepping stone to a BGE or similar and I'll be able to do all the exciting things I'm seeing on this thread!

[HungryC]

The BGE is in this month's Saveur...see it online: http://www.saveur.co.../Incredible-Egg

[Rodi]

Cookshack smoker here.

Got the littlest one, built like a rock, smokes with very little amount of wood. Exellent.

[qrn]

The BGE is in this month's Saveur...see it online: http://www.saveur.co.../Incredible-Egg

Interesting....I have a Japanese Kamado that I got at the thrift store for $20 about 10 years ago...Gotta be 40 years old,,,Its about the same size as a small BGE...I still use it all the time and am still amazed at its usefullness and ease of operation ),
Bud

[DerekW]

Snadra, if Weber pricing is out of order where you are then maybe Google up some "Ugly Drum Smoker, UDS" builds...

[Charcuterer]

I am currently considering buying a Big Green Egg and was wondering if anyone can give me real world feedback on their products. I have looked online and it seems that there is a cult like following for that product. If you read the forums people are making amazing and hard to blielve claims about their grills. (cook a pork butt for 16 hours at 250F and the temperature never wavers and there is still 2/3 of your charcoal left unburned...)

I have an electric smoker (Bradley) and a weber one-touch now but the BGE looks so good I would love to give it a try. The price point is decidedly high but I believe in getting the best equiplent I can afford. My concern is; would it be worth the price of admission?

[HungryC]

I own two, a large and a mini. The cooker won't make your food magically better, and it's certainly no substitute for good grilling & smoking skills. Still, I don't regret a penny of the (substantial) price, mainly because of the versatility. I use it as a wok stove, to bake bread when I don't want to heat up the kitchen, to do sub-5 minute pizzas, for low & slow smoking, and all the usual grill tasks. I can attest that it does hold heat and a steady temp amazingly well. Check out the non-company sponsored fan forum at greeneggers.net.....friendly people who will answer your questions, provide cooking support, and happily share their considerable knowledge.

The few people I've known who were disappointed in the egg lacked fundamental outdoor cooking skills and also lacked patience. It's not an idiot-proof device: you do have to learn how to use it and understand basic principles of airflow, firestarting, and cooking. Again, the forum folks are more than happy to help people thru the brief initial learning curve.

[tikidoc]

I have a GrillDome and love it. They are very similar to the BGE, and the large BGE accessories all fit in the Grill Dome. It is a bit cheaper, very well made, and comes in several colors (I got copper, not a fan of green).

[gdenby]

I've got 2 Eggs. My housewarming gift to my daughter and son-in-law who both love BBQ is an Egg. I'd be delighted if they were a bit less expensive, because I would get another.

16 hours and the temperature never wavers... I've had a couple of sessions like that. 2/3 of the lump left, no, more like 1/4. My expectation is that I may have to adjust the vent setting during the first hour of a low and slow. Then a tweak at 4 hours. After that, more often than not, the temperature just sits in one spot for about 8 hours.

It does require some practice. As HungryC said, its not idiot proof. And, the stock felt gasket will most certainly burn away at some point. However, the versatiity really is wonderful. A few days ago, with my home airconditioning laboring under the summer heat, I made some flatbread on a 670F pizza stone in the Egg. I've made burgers in 3 feet of snow, and a wind chill of -27. I've had pork butts cooking during hour long summer downpours without the temperature changing more than 5 degrees.

I've had good warranty service. My older Egg's firebox cracked into 5 pieces. I contacted the dealer, sent in a photo, and had a replacemnet at my door in about 7 days. The firebox had a slightly different design, with a thin slit from top to bottom to allow less stressful expansion during high heat cooks.

I think you'll like it.

[bigbump]

Cons:

Heavy
Limited cooking space
Expensive (you can buy Weber smoker, grill, gasser (spirit), and all accessories for them for the price of one large BGE)
Dangerous to use until you figure out how to "burp" it

Pros:
Excellent heat capacity and retention
Ignores elements
Extremely efficient on fuel
Very deep aftermarket and following
Sturdy
Conversation piece


You will like it without question, the only issue is capacity; there isn't much of it without mods.

[HungryC]

Gratuitous food pic of pork loin cooking on my mini....

[Steve Hiller]

If you read the forums people are making amazing and hard to blielve claims about their grills. (cook a pork butt for 16 hours at 250F and the temperature never wavers and there is still 2/3 of your charcoal left unburned...)

I was in the same boat as you. I own a Bradley as well as a Weber kettle. I received a large BGE as an early wedding present and since then I haven't fired up either the Bradley or the Weber. The BGE is pretty amazing in terms of it's versatility.

I quoted the 250F for 16 hour comment because it can be done but I would argue not without the help of a DigiQ or some other controller. The BGE does hold it's heat very well and is pretty easy to keep fairly stable but with the DigiQ you can literally get it to temperature and not worry about it. It really does amaze me every time I use it. I had a PID for my Bradley but it had the problem of heat retention after the door was opened. The temperature recovery time for the Bradley is poor unless you do modifications to the chamber. No worries about that with the Egg. In fact, if you go way over in temperature with the Egg you will have trouble getting the temp back down because the ceramic holds the heat so well.

The grill size is limited versus other smokers as bigbump mentioned. You only have the one level to play with unless you get some aftermarket pieces. It's plenty big enough to do 4+ racks of ribs on a vertical rack or a pork butt and has plenty of space for normal direct grilling. You have a Bradley so this isn't a huge concern. If you are cooking multiple pork butts or briskets for a party you have ample space in there.

It holds moisture very, very well and seals nicely when closed. Again, someone mentioned the burping. This is necessary because it's sealed so well that when the cover is down there is no flames being produced. When the cover is opened, a large rush of air runs in and the flames come up VERY fast. It's cool and a bit scary at the same time.

For indirect cooking and smoking you should invest in the plate setter. It raises the rack and blocks all direct heat. It works very nicely.

I'm still working on getting a great pizza out of it but I know it's possible. It's pretty easy to push the temp up to 600F-700F. High enough to break a cheap pizza stone after only one use.

I don't think you will regret your purchase for a second!

[David Sundstrom]

I've had one for years. The up-front cost is high but the quality of construction and versatility have made it a very happy purchase for me. Just like with cutlery, you can do with less, but it is joy to own something so nice.

I've gone 22 hours on a single charcoal load.
Burping is only required if you're running hot, especially if you are using the after-market fire grate, since it allows much more air in from below.
I have one of the after-market computer controlled air feeders, but honestly, you don't need it. A couple key tricks are to adjust slowly, and don't over-shoot your target temperature because it will take forever to cool back down.
You must have a plate setter for so many things, I recommend you just consider it as part of the initial cost. That and a stand are the only extras I've needed. The other things I've bought are fluff.
Good luck! There is a huge community out there for the BGE. You'll have fun.

[HungryC]

I don't have a DigIQ or any fancy controllers, and I find it pretty damn easy to achieve 250 for 8-12 hours with no adjustments. As for aftermarket accessories, I have a plate setter (which is a big ceramic heat shield), a cooking grid riser that doubles as a wok stand, and a couple of pizza stones (full round and 1/2 moon). Of course, some gadget freaks have an endless array of specially crafted grids, stackers, rib stands, etc.

[Charcuterer]

Thanks for all of the input. My mind is made up. BGE is it!

[tikidoc]

This is our Grill Dome in it's "house":



And this is our first pork shoulder - 18 hours, 2.5# of lump charcoal, and one big Boston butt:



You might want to check out the Grill Dome as well as the BGE. http://www.grilldome.../InfinityS.html

[Paul Bacino]

TikiDoc-- Beautiful GD!! Did you have to finish the cart?

[Brown Hornet]

I've had a BGE for 7 years and will just add to the chorus of praise. It's certainly not magic and some of the BGE fans can be overly effusive with their praise. That said.... the BGE is easily the best grill I've ever used.

Once you get used to controlling the temperature after a few sessions, you'll find it incredibly easy to set up a long and stable cook times. I cook pork shoulders/butts on my BGE at 250 for 8-12 hours all the time and it couldn't be easier. Even after 12 hours, there's usually enough charcoal left to run it back up to a high temp so for big cookouts I'll cook my pork for about 12 hours, and after that heat the EGG back up to 500 - 600 to sear some steaks.

In terms of accessories, I would strongly recommend that you get the plate setter. I'm also a big fan of the electric starter. One thing to be prepared for, they are HEAVY. Plan to have someone around who can help you assemble it.

Lastly, I live and work in Atlanta and happen to know the BGE folks personally -- for what it's worth, they're really great people and a great company, it's the rare occasion where you can feel great about both a product and the people selling it.

[rotuts]

Ive been thinking about a smaller one for some time. There is really nowhere near me to see them all. Its clear from reading the various posts here and else where that there is indeed a 'cult' for this but thats not necessarily a bad thing.

japanese knives have a 'cult' following, but those who enjoy them and understand there use and how to sharpen them really enjoy them.

one question: the 'burp' : is that opening the lid partially first to let out the hot air, then opening the lid fully?

Ive seen web sites of stores that carry all of them and all the stuff to go with them. Looks like fun places to visit with your wallet lock up else where!

[Steve Hiller]

one question: the 'burp' : is that opening the lid partially first to let out the hot air, then opening the lid fully?

That's exactly what it is. If you open it right away you can end up with what is essentially a backdraft. I've never seen anything that major but it is real. Please note this is only a concern at high temperatures.

This site has a good description of it: http://www.nakedwhiz.com/flash.htm

Edited by Steve Hiller, 29 June 2012 - 06:18 AM.

[rotuts]

thanks for the nakedwhiz ref. lots of interesting stuff there!

[tikidoc]

TikiDoc-- Beautiful GD!! Did you have to finish the cart?

Yea, but it was not a big deal. Got it done in a weekend (not a weekend's worth of work, but a weekend of putting on a coat, letting it dry and then another coat when I had a few minutes to spare). The cart is a great thing to have - it provides a bunch of work space and is very easy to move.

Other accessories that are essential, in my opinion - the place setter (the one for the BGE fits in perfectly) and an electric starter, which you can pick up for under $20 at Home Depot. It works great and you will never need to buy lighter fluid again.

There is a quick learning curve with these things, especially in regards to perfecting "low and slow". Once you get it, it is easy to keep the temperature very constant with a minimum of effort. I am still working on ways to get and keep the temp up in the really high range for pizza.

[larryroohr]

Also consider the 'big steel keg' as another low cost alternative unless your sold on the looks of the egg, bsk is insulated steel instead of ceramic. Costs about half if I remember right, I have one and like it for all the same reasons the egg gets raves for.

[Mr Holloway]

Just purchased my second large Egg at my wife's request

I am a member of the cult, but you could never meet better people
They will help you with any issues and your recipe " to do " list will grow to pages
http://www.greenegge...l=24&Itemid=188


If you can get to an Eggfest in your area, you can see how "crazy" we are

It is a purchase you will never regret

Shane

[BeerCan]

I know I am a little late in replying to this thread but if you still have not purchased your BGE you should take a look at the Primo XL. I have one and love it. It is oval so I feel it fits food a little better than the egg. You can also splt the firebox for indirect cooks. Finally it is made in the USA (Georgia) if that matters to you.

No matter what you end up buying (egg, gd, bsk etc) you are going to love kamado cooking. It is by far my favorite "grill/smoker" I have ever owned.

My setup

[tim]

Also consider the 'big steel keg' as another low cost alternative unless your sold on the looks of the egg, bsk is insulated steel instead of ceramic. Costs about half if I remember right, I have one and like it for all the same reasons the egg gets raves for.

The Big Steel Keg also features a solidly built set of legs. This Keg's insulation provides for a cool exterior and different thermal properties compared to the ceramic Egg's heavy mass. I assume that it may be somewhat easier to lower the cooking temp by restricting air; lowering temp in a ceramic Egg is a lost cause. I also remember reading that the insulated Keg has a much lower humidity level than a ceramic Egg but don't know the impact on cooking results.

[rotuts]

Ime very interested in the 'Primo' if you have one, whats the clearance at the grill for lets way St. Louis ribs?

can you fit (xxx) number on the grill rack? 4? 6?

thanks for this tip!

[larryroohr]

Also consider the 'big steel keg' as another low cost alternative unless your sold on the looks of the egg, bsk is insulated steel instead of ceramic. Costs about half if I remember right, I have one and like it for all the same reasons the egg gets raves for.

The Big Steel Keg also features a solidly built set of legs. This Keg's insulation provides for a cool exterior and different thermal properties compared to the ceramic Egg's heavy mass. I assume that it may be somewhat easier to lower the cooking temp by restricting air; lowering temp in a ceramic Egg is a lost cause. I also remember reading that the insulated Keg has a much lower humidity level than a ceramic Egg but don't know the impact on cooking results.

Actually the keg is difficult to drop the temp on as well, I've read it's more difficult than the egg but I've never used an egg so I don't know personally. I have the IQ pitmaster controller (a fan with a temp probe that controls the air flow into the keg or egg and so controls the temp), I have to set it initially about 20degF lower than target temp or the temp will overshoot and not come down for a long time. After it stabilizes I set the temp to target and it truly is hands off for hours after that point, great for low and slow.

The keg comes with legs and side tables and is light enough to move around easily. Also there is a trailer hitch accessory so you can load it on your truck and take it with you to the prairie dog shoot (bad joke). Takes all the egg accessories also.

I'm very happy with mine.

[Mr Holloway]

Very true, if you overshoot your target temp for a low and slow , with the Egg.
You will have a hell of a time, getting it anywhere near, where you wanted it.

Grab some beer and stand right there,DO NOT LEAVE, 30/50* before your target temp, you start shutting down vents

My best, was setting everything up and getting distracted(beer) and coming back to a 1000 degree Egg

Made some great burgers that night instead

Shane

Edited by Mr Holloway, 09 July 2012 - 12:16 PM.

[rotuts]

Alton Brown had one of his best show: 'Right on Q' and mentioned the

IQ pitmaster controller

I think its stunning.

But here in my question:

how does a ceramic cooker do anything better then lets way a

"""gas Webber""" (with wood chips)?

two things you need for the BBQ: a constant heat source

and a way to regulate it to your cooking project?

as long as you understand how to add 'wood smoke' to a gas webber

well you are back into the game.

consider this book:
BBQ America

if you do 'Q' look into this book.