The Big Green Egg

126coupe · 126coupe's Garage

What a great new tool for the back yard

Tervuren · Tervuren's Garage

My Dad has two small ones, and a big one, cooks some great stuff, very low energy to.

Zeke · 08-15-2011, 08:04 AM

My parents had one in the 50's. I think they bought it at a high end dept store much like Neiman Marcus is today. The hinge was simple and the little lid thingy fell off all the time and broke. It won't work w/o the little cap. The bottom vent was just a ceramic plug that you cocked in place to regulate the flow of combustion air.

All in all, a very trick device. Ours was red.

Rusty Heap · Rusty Heap's Garage

Overpriced for what is it..........I've seen people make them from 2 terra-cotta planter pots turned upside down on each other.

tabs · 08-15-2011, 09:01 AM

I have one, as well as a David Klose Steel Drum with 1/4 place, fire box at 1/2 plate.

The Green Egg is a direct heat unit. It imparts a different taste than the indirect heat units.
The limitation to the BGE is the amount of Q that it can do.

When I want to make a single rack of ribs it is perfect.

I also use a Weber Kettle for Grilling, as it is easier to use.

Lump Harwood Charcoal is the best to use. I buy 40 lb bags for $12 a bag. Oak or Mesquite.

t951 · t951's Garage

Another die hard egg head here.

Love it! We actually went online and downloaded a plan for an egg table. I ended up building it out of red oak. That silly table, with all of its simpleness cost me as much as the darn egg!

Anyway, the egg is the only way we do shish-kabobs now. And it is built like a tank.

Tons of good recipes for the egg out there. You will love it.

vash · vash's Garage

that new WEBER unit is making a run at the BGE's market share. even ATK ranked it higher recently in a show.

i want an egg tho..very cool setup with it nestled into the cutting block table.

rfuerst911sc · 08-15-2011, 04:30 PM

I have a Bubba Keg grille which basically is a metal version of the BGE. Double wall with insulation in between I really like it and it was much cheaper. They all have a place in our backyards.

pavulon · 08-15-2011, 06:00 PM

egg'n for the past 4 years...DIG It!!

strupgolf · 08-15-2011, 06:05 PM

I saw a contest the other day that said the "big green egg" was valued at $800.00. Is that true? Seems very high to me for what you get.

Rusty Heap · Rusty Heap's Garage

Old Dave's Po-Farm: Ceramic Flower Pot Cooker

Build The Cadillac of DIY Flower Pot Smokers to BBQ in Style

Red88Carrera · 08-15-2011, 07:16 PM

Quote:

Originally Posted by vash

that new WEBER unit is making a run at the BGE's market share. even ATK ranked it higher recently in a show.

i want an egg tho..very cool setup with it nestled into the cutting block table.

Which Weber unit are you referring to?

VincentVega · 08-15-2011, 07:33 PM

Weber Smokey Mountain

tabs · 08-15-2011, 11:55 PM

Quote:

Originally Posted by VincentVega

Weber Smokey Mountain

Problem with those tin units is that the metal is toooo thin. It dissipates heat very quickly and one has to constantly tend the fire. With 1/4 inch plate on the body and 1/2 plate on the fire box of a David Klose or BGE one can easily maintain a constant temp over many hours. Consistency of temp is what helps to turn out great Q.

The water bowl in the bottom of the unit is designed to maintain heat consistency.

VincentVega · 08-16-2011, 04:38 AM

I agree 100%

From another forum

Quote:

It's the Weber Smokey Mountain cooker. Works on the same principal as the BGE. Comes in two sizes 18.5" and 22". Holds the same amount or more food as the BGE. You can sear in them without damage to the cooker. Sure you can get the BGE to 1000+ degrees but why? The only advantage the BGE has over the Weber is heat retention.
The ceramic of the BGE will obviously retain the heat better and longer than the sheetmetal of the Weber. This will really only factor in on long smokes. Say pulled pork, brisket etc. and only in the cooler fall and winter months.

The Weber will get the job done it will just use a bit more fuel in the colder climates during long cooks.
I have heard that the Weber will hold temp for 12+ hours using the minion method of heating.
You can get the Weber for about $700 less than the BGE which will buy alot of charcoal.
Someone said the BGE has good marketing behind it. I agree.

pavulon · 08-16-2011, 05:37 AM

In my mind, better heat retention equates to less air needed for combustion resulting in food that is more moist and tender. I like my egg a lot but am not married to the idea that it is the only good option for grilling. It cooks very well. Unless I break it, I shouldn't have buy anything else again. For me, it's a reasonable investment...even better if it's second hand and priced accordingly.

My cast iron gas grill is on it's third set of burners and I can't see putting in a fourth.

tabs · 08-16-2011, 01:47 PM

Red88Carrera · 08-16-2011, 02:15 PM

I've got the Weber Smokey Mountain. It has gone 12 hours at a time and maintained 225°. I need to add a few briquets after about 9 hours. It has extremely good control of temperature.

Crowbob · 08-16-2011, 07:12 PM

Saw one of those horizontal cookers at Bass Pro Shop, Tabby. How well do they work?

tabs · 08-17-2011, 01:29 AM

I had a New Braufels Bandera. Vertical unit with fire box on the side. Never could do a decent Pork Roast on the thing. Lots of heat disapation as the metal was thin. Every hour had to put in more fuel to keep the temp up

Grease tends to drip down on the the stuff on the lower racks. If U had stuff to hang and smoke it would have worked better.