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Dub

Big Green Egg users????

13 posts in this topic

It's getting close to the time when I will be retiring my trusty but rusty grill.

I've been considering a Big Green Egg. There are so many neat benefits, however the cost is steep enough that I want to approach this cautiously.

I'd love to hear the pro's & con's from
owners.

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I don't have one, but I've been invited to cook on one several times. I have chef tendencies, so sometimes my friends like me to cook for them. I have 2 friends that own them. I thought about buying one, but I think they are somewhat restrictive in that you will probably still need a secondary grill as it seems to really only excell where high heat or smoking is required.

For meats such as steaks that you wish to cook at 700 or 800 degrees, then I think they're great, but if you want to slow roast something like a prime rib, pork, or chicken... then I don't really see the need for them. Considering I can get my grill to almost 700, that's high enough for me.

just my $ .02

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Wow...I thought their strength was the long slow and low smokes at the 200 degree level.

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Sweet. Thanks for the link.

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My husband had 2 Primo ceramic grills. Similar to the BGE, but oval shaped. The Primo XL has more grill surface than the BGE. He's had the grills for about 3 years now and loves them. You might want to check out the Primo Grill Forum if you have more questions. Some of the members also have BGE's so they can answer your questions as well.

http://www.primogrill.com/home.html

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Didn't do so bad on my trusty rusty grill last night.

3 racks, sweet potatoes & honey filled Vidallia onions.

Another pic



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Mmmmm, not to much better than grilled onions. Except ribs, that is. Or brisket, or pulled pork... Either way, I am a Weber fan, and I had never seen that Big Green Egg thing until you posted it.

This from their website: "The Big Green Egg is the World's Best Smoker and Grill, giving it unmatched cooking flexibility. Whether you want to tackle high temperature, quick searing for the perfect rare steak, cook a whole chicken at a more moderate temperature, or tenderize a low-and-slow ten-hour brisket, you just can't beat the EGG® when it comes to effortless cooking and sensational eating."

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Dub,

A good friend of mine is a passionate smoker (slow and low) of meat. He used to use a homemade rig made from giant ceramic flower pots for several years.

He's had a green egg for a couple of years now, and it's amazing. Not only for low temperature, long duration cooking, but also for anything else. The green egg can produce temps around 600 degrees so it can do high temp too.

His brisket is even better since getting the green egg. It's well insulated and regulates temperature very well.

I'd get one, but I don't have a yard. ;)

One word of warning, they are very very heavy if you have to carry it.

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I'm sold on the egg!!!

I've now recieved the coveted "green light" from my wife!!!!

I'm trying to decide on which size. Stuck between large or xl. Also deciding if I want to build or buy a table for it or just go with the nest and shelves.

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I've heard great things about the BGE but just like golf clubs, sometimes you need single purpose items to best do an individual function. If low and slow, no muss no fuss smoking is what you want, we have this and it is unbeatable: http://store.cookshack.com/p-347-smokette-elite.aspx So good, it is actually illegal for use in sanctioned BBQ contests! The drawback is, it is indeed single use. Smoking low and slow only.

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Dub,

My buddy with the Big Green Egg suggests the Large. Most recipes are for the large, and apparently the XL needs recipe adjusting otherwise. He can fit a pretty big brisket in his large, and that feeds a lot of people.

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I am a avid meat smoker. I don't own a Green Egg but I have had meat off of one...It was great.

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