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Other than Brewing => All Things Food => Topic started by: gordonstrong on December 21, 2010, 01:56:11 PM

Title: Big Green Egg
Post by: gordonstrong on December 21, 2010, 01:56:11 PM
I was looking at BGEs the other day and couldn't decide between the large and the XL, which probably means that I'd like one in between.  And which also means I'll likely buy the bigger one.  Looks like I'll need 3 people to help me put it together, though.

I have a nice gas grill, but was looking to replace an old water smoker that died, plus be able to do charcoal cooking, wood-fired pizzas, and maybe some tandoori.  Can the BGE do all those things?  It seems like it has a lot of excellent features, but I was wondering how many different cooking techniques can be applied successfully on this beast.  Not just what's possible, but what is actually a good idea to do.
Title: Re: Big Green Egg
Post by: johnf on December 21, 2010, 02:48:06 PM
I was looking at BGEs the other day and couldn't decide between the large and the XL, which probably means that I'd like one in between.  And which also means I'll likely buy the bigger one.  Looks like I'll need 3 people to help me put it together, though.

I have a nice gas grill, but was looking to replace an old water smoker that died, plus be able to do charcoal cooking, wood-fired pizzas, and maybe some tandoori.  Can the BGE do all those things?  It seems like it has a lot of excellent features, but I was wondering how many different cooking techniques can be applied successfully on this beast.  Not just what's possible, but what is actually a good idea to do.

That is the strength of the BGE, that it can do so many things. I probably don't have to convince you that it is a good smoker since people win BBQ competitions with them but it is definitely good for pizza (can hold 700 easy, I can get it to 900 but it is a bit fussy at that temperature for all of the lid opening and closing you have to do for pizzas). It works good for tandoori except you can't do naan on the sides. You can do them on the pizza stone and they come out great, but you can only do a few at a time. I'm pretty happy with mine for BBQ, grilling, and pizza. I haven't done the tandoori more than twice. I think it is going to fall well short of an actual tandoor but reality is that it is a lot better than anything a normal person owns and I'll never buy a tandoor. You can cold smoke with one but not quite out of the box. See nakedwhiz.com for some ideas.

We also use ours for baking bread sometimes. It is pretty easy to spray some water through the top at the beginning to simulate a commercial deck oven.

Consider the capacity of the large with a tiered grate before you get an XL, that may be good enough. You can do two boston butts and a whole brisket on a large with two tiers.

As for putting it together. I bought mine locally and delivery and assembly was included in the price. I might have been able to get it cheaper from a place that didn't do the assembly, but I am sure it saved me a couple of hours.

Title: Re: Big Green Egg
Post by: riverrat on December 21, 2010, 03:01:45 PM
Picking the right size is difficult.  I have a large, and often times I wish I had a medium and an XL as well.  The large is overkill for a standard 2 person dinner, but it does well with 20+ lbs of turkey, pork shoulder, ribs, etc....  The XL will use more charcoal than the Large, but if you are always cooking enough to overfill the large, then you are better off with the XL.  If you are looking to do the entire meal on the grill, maybe lean towards the XL, but if you are looking to do just the main dish typically, go for the large.  There are also option (from BGE and other places) to increase your capacity, change the distance from the fire, etc...

I have done everything from smoked ribs and brisket, chicken (wings, pieces, breasts, whole, spatchcocked), 24 lb turkey, burgers, fajitas, veggies, potatoes, fish, to seared steaks and 3-4 minute pizzas (personal sized ~10"-12").  I'm not familiar with tandoori cooking (heard of it, but not really sure of the process) so I can't help you with that one.  I still want to try bread, setting up a cold smoke system, and a host of other things.

If you want some more detailed help, feel free to ask (there are several eggers on here) or visit the big green egg forum.

It seems to me, that about 90% of people that have tried a big green egg love it.  The other 10% should stick with gas grills and the kitchen stove (or maybe even the local steakhouse).
Title: Re: Big Green Egg
Post by: phillamb168 on December 21, 2010, 03:55:02 PM
My large egg has been the perfect size for us so far - typically during grilling season I'll cook for between 5 and 15 people and get food cranked out with no problem. For briskets, etc, I've never had trouble fitting anything on.

I can vouch for the tandoor. 900 degrees is totally doable, although you'll want to upgrade to the high-temp felt lining, because the standard stuff melts at around 600 I believe. Use the "T-Rex" method to get it way up there for steaks and things.

Also, DO NOT PUT IT TOGETHER BY YOURSELF (if at all possible). Have the guy from the shop come down and put it together. We had to take ours apart for the trip overseas and when I put it back together the lid wasn't seated quite right, and it's a b**** b**** b**** to put on correctly. It'll be worth it. Also, build a nest. The tiny nest that comes with it is nice, especially with the little flip-up side tables, but you'll be thankful for all the extra prep space if you build a bigger one. Plans are available on the BGE site for free fitty.
Title: Re: Big Green Egg
Post by: gordonstrong on December 21, 2010, 04:07:41 PM
Good replies, thanks.  Other opinions welcome.

I'm probably not aware of all the various options and such.  I saw the pizza stone and stand thing.  Frankly, that was the one thing that didn't appeal to me for the large.  The grate seemed to be big enough, but the pizza stone seemed quite small in comparison.  I'd like to be able to do a 16" pizza.  Maybe a third party stone or something.

My oven can only hit 550, so I'm looking forward to 700+.

How is it at maintaining the low-and-slow warm smoking temps?  I don't cold smoke much, so that's not a big deal.
Title: Re: Big Green Egg
Post by: johnf on December 21, 2010, 04:19:37 PM
Good replies, thanks.  Other opinions welcome.

I'm probably not aware of all the various options and such.  I saw the pizza stone and stand thing.  Frankly, that was the one thing that didn't appeal to me for the large.  The grate seemed to be big enough, but the pizza stone seemed quite small in comparison.  I'd like to be able to do a 16" pizza.  Maybe a third party stone or something.

My oven can only hit 550, so I'm looking forward to 700+.

How is it at maintaining the low-and-slow warm smoking temps?  I don't cold smoke much, so that's not a big deal.

This is where it shines. The thermal mass keeps it much more stable than other smokers. There is a small learning curve in terms of getting a feel for how to adjust the temperature without over adjusting. I did ribs a couple of times since they aren't overnight to get a feel and then my first overnight cook went pretty well. If I sleep 8 hours, I'll typically have drifted less than 20 degrees. I put one of those remote probe thermometer things in there and once it did wake me up in the middle of the night but that was probably poor fire building on my part.

Since I like toys I did eventually buy an electronic controller (turns a fan connected to the input on and off) and I can monitor and control the temperature from anywhere I have internet access. So now I have the confidence to cook something while I am at work, but I don't do that too often. It's nice to be able to run around town and keep an eye on things (especially towards the end of a cook) but it's a toy, not something that is necessary or really even worth the money from a practical point of view.

I did a couple dozen overnight cooks with just a cheapy remote probe thermometer and, like I said, I had one fairly minor problem and got to sleep through the night the others times with fairly acceptable temperature drift.

You'll have no trouble with stability down to about 200F, lower in winter. With the electronic controller I can get stability a bit lower but you really rarely need temperatures between cold smoking and 200, so who cares?
Title: Re: Big Green Egg
Post by: riverrat on December 21, 2010, 04:32:42 PM
On the pizza stone, keep in mind that you do need space around the outside for airflow.  When you are reaching 700 degrees, you are burning a lot of charcoal, and need to move a lot of air through the coal bed and out the top.  It is also a good idea to have a double layer of ceramic between the coal and the pizza so you don't scorch the crust.  Most people do this with a plate setter (legs down or flat side up) and a pizza stone on top of that (usually with some sort of spacer between them, like 3 balls of aluminum foil, the feet from the egg grill, some small pieces of fire brick, etc...).  If you do get a different brand of pizza stone, make sure it's a good one.  The cheap ones (*cough*pamperedchef*cough*) will crack in the heat.  I believe the BGE stone is 16", but you could probably go a touch bigger.  

The most useful accessory I have found is the plate setter.  Whatever size you end up with, plan on a plate setter. As far as tiered racks, I would lean more towards:  http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226 (http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=54&Itemid=226)  That is probably my next addition to the outdoor kitchen.


As far as smoking, I have held mine at around 230 (+/-15) for around 22 hours for smoking two 10 lb pork shoulders with minimal fussing.  You can also get a stoker (fan controlled by a thermocouple probe) if you want hands off smoking.
Title: Re: Big Green Egg
Post by: phillamb168 on December 21, 2010, 04:50:26 PM
I bought a BBQ Guru at the same time as my egg and have never had a problem keeping it at 225. One time I smoked a rather tough shoulder and it kept 225 for nearly 30 hours, hands-free. My only complaint with the BBQ Guru is that it can't go higher than 350 I believe.
Title: Re: Big Green Egg
Post by: euge on December 21, 2010, 04:52:00 PM
I have the large. Absolutely love it. Put it together myself too...

You can forgo the nest if you won't be moving it around and get the plate setter instead. And, I might purchase the small egg, since firing up the large egg for one steak or pork-chop is a little wasteful. Must add that it's quick to bring up to temp and very economical with the fuel at low cooking.

Bought mine back in August and have used it at least 20 times. The BBQ Guru in on my wish list.
Title: Re: Big Green Egg
Post by: johnf on December 21, 2010, 05:08:05 PM
I bought a BBQ Guru at the same time as my egg and have never had a problem keeping it at 225. One time I smoked a rather tough shoulder and it kept 225 for nearly 30 hours, hands-free. My only complaint with the BBQ Guru is that it can't go higher than 350 I believe.

I have the stoker and it will go higher but you need to buy a slightly higher priced probe. I also like that it is a web server as opposed to the Guru being a USB slave device. I set my router to always give the stoker the same IP address, set up port forwarding and now I just plug it into a bridge and have it bookmarked on my phone (okay, my home IP address is not static, but it rarely changes). Also the open architecture led to the excellent StokerLog third party application (just need an android version and I'm set).

A lot simpler to me. It seems like people who have either love them though.

One upside to BBQ Guru is they sell some budget solutions whereas Stoker only has the one solution which is comparable to the higher end BBQ Guru stuff.

I think these are all overkill for the BGE if you can stay home (even asleep with a cheap Polder type remote probe thermometer as an alarm). Very high cool factor though. Coworkers get a kick out of seeing me control my BGE from my computer at work.
Title: Re: Big Green Egg
Post by: bluesman on December 21, 2010, 05:41:06 PM
I have debated making a BGE purchase on several occasions. It will be my next grill purchase for sure. There are many pros and only a few cons.

The pros:

thermal efficiency
fuel efficiency
fast lighting
temp capability
year round use

The cons:

it's heavy
expensive

The ultimate reason for me is the ability to grill and smoke at steady states as the grill regulates temps. extremely well.
Title: Re: Big Green Egg
Post by: phillamb168 on December 22, 2010, 10:11:25 AM
And, I might purchase the small egg, since firing up the large egg for one steak or pork-chop is a little wasteful. Must add that it's quick to bring up to temp and very economical with the fuel at low cooking.

Sometimes I kick myself for not having bought a small to go with the large before I moved. I found a Small at a shop in Brussels for the "value" price of 750 euros. FOR A SMALL. Shipping's a b****.
Title: Re: Big Green Egg
Post by: gordonstrong on December 22, 2010, 01:08:32 PM
I'm not interested in the smaller sizes.  If I had one steak, I'd either use the gas grill or a cast iron pan on the stove.  Just did that the other night.  We went out unexpectedly one night, so on the next night had a rib eye thawed at the same time we had some nice scallops.  The wife said, "let's do surf and turf", so I pan fried the steak in the cast iron skillet, finishing it in the oven, while I dusted the scallops with sea salt and curry powder and pan roasted them with butter.  Some swiss chard with bacon and leeks, and a twice baked potato rounded out the meal.  Should have taken a picture for the food pr0n people.

Thanks for all the advice.  I think I've been convinced to go with the large.

I'll probably just get the wheels and a cover for it, plus the pizza stuff.  I have plenty of side tables (including those on the gas grill) that I can use.
Title: Re: Big Green Egg
Post by: beerocd on December 22, 2010, 01:23:36 PM
I'm not interested in the smaller sizes.  If I had one steak, I'd either use the gas grill or a cast iron pan on the stove.  Just did that the other night.  We went out unexpectedly one night, so on the next night had a rib eye thawed at the same time we had some nice scallops.  The wife said, "let's do surf and turf", so I pan fried the steak in the cast iron skillet, finishing it in the oven, while I dusted the scallops with sea salt and curry powder and pan roasted them with butter.  Some swiss chard with bacon and leeks, and a twice baked potato rounded out the meal.  Should have taken a picture for the food pr0n people.

Thanks for all the advice.  I think I've been convinced to go with the large.

I'll probably just get the wheels and a cover for it, plus the pizza stuff.  I have plenty of side tables (including those on the gas grill) that I can use.

Boy that dinner sounds great!

Prior to the BGE what equipment did you use? I don't think I could talk myself into one due to the cost. I need to find someone who owns one and be convinced that way. I saw the Bubba Keg for only $450 and I didn't bite then either.
Title: Re: Big Green Egg
Post by: gordonstrong on December 22, 2010, 01:31:52 PM
Well, the only equipment the BGE will replace is an old water smoker, I think it was a Brinkman.  Green steel bullet-shaped thing.  Worked well for a decade, then died.  So I've been smoking using the gas grill with the burners turned off on one side and the wood wrapped in foil on the lit side.  Works OK, but it's not as good.

I still have and will use a big gas grill, indoor oven and stove, etc.  But I'll likely use the BGE for tasks that I had been doing sub-optimally on the other gear.  Most foods you can cook multiple ways.

It *is* expensive.  But it seems to be amazingly well constructed, so I judge it to be a fair value since it's likely to provide superior performance over an extended lifetime.  I'd rather pay more once than to have to keep replacing something that is failing all the time.  Even when something less robust isn't failing, it might not be performing at its peak.

Plus it's my birthday today, so it's easy to use that as an excuse.
Title: Re: Big Green Egg
Post by: beerocd on December 22, 2010, 01:37:59 PM
Plus it's my birthday today, so it's easy to use that as an excuse.

AHHHHHH,  Happy Birthday!
Looking forward to regular reviews, insights and pictures of your BGE in action.
Title: Re: Big Green Egg
Post by: Hokerer on December 22, 2010, 02:28:14 PM
Plus it's my birthday today, so it's easy to use that as an excuse.

Happy Birthday, Gordon!
Title: Re: Big Green Egg
Post by: bluesman on December 22, 2010, 02:39:28 PM
Happy Birthday!  8)
Title: Re: Big Green Egg
Post by: riverrat on December 22, 2010, 03:09:22 PM
I knew there was a good reasong to be looking into a BGE purchase!  Happy Birthday!

Anything low and slow or smoked, you will want to use the plate setter.  It is by far the most used Eggsessory I have.

If you are using the Egg nest with wheels, be very careful when moving it around.  It is not a wide base, and the wheels are small.  Any cracks or rocks that you run over could tip it.

There are also a lot of opinions on the "best" charcoal to use.  Definitely go with natural lump charcoal only (no briquettes!).  Depending on where in the country you are, there are many options.  It seems for an economy fuel, any made by Royal Oak (packaged under many store brand names, or just Royal Oak) and Cowboy seem to be fairly poplular.  The BGE brand stuff is good, but expensive.  http://www.nakedwhiz.com/lumpindexpage.htm?bag (http://www.nakedwhiz.com/lumpindexpage.htm?bag)  This is a good site with reviews on more brands of charcoal than you will most likely see in your lifetime.

Have fun with your new toy.
Title: Re: Big Green Egg
Post by: euge on December 22, 2010, 05:03:45 PM
Happy B-day Gordon!

Definitely go with the Royal Oak.
Title: Re: Big Green Egg
Post by: gmac on December 23, 2010, 09:29:14 PM
Happy belated.

I'm not concerned about what it can do or the size but I'd love to see some posts on how you people talked their spouse into letting them get one.  That's my only stumbling block today or I'd have one already.
Title: Re: Big Green Egg
Post by: riverrat on December 28, 2010, 06:11:25 PM
Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.
Title: Re: Big Green Egg
Post by: euge on December 28, 2010, 06:33:15 PM
Happy belated.

I'm not concerned about what it can do or the size but I'd love to see some posts on how you people talked their spouse into letting them get one.  That's my only stumbling block today or I'd have one already.

The food coming out of the BGE is amazing. I've stopped using sauces and my rubs have become minimal. Usually salt and pepper with maybe another spice. The flavor of the meat and what the smoker imparts upon it is fantastic enough that really only salt is required.

Think of the fortune you'll save on spices!  ::)

Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.

Perfect line of logic there.
Title: Re: Big Green Egg
Post by: MDixon on December 28, 2010, 08:29:37 PM
I'm late to the party, but if the budget is unlimited, I'd suggest you go for one of these (don't confuse them with lesser brands with a similar name)...I don't have one...yet...
http://www.komodokamado.com/
Title: Re: Big Green Egg
Post by: beerocd on December 29, 2010, 04:27:52 AM
Three Large! I can't talk myself into a grand for the BGE. What do you people do for a living?
Title: Re: Big Green Egg
Post by: euge on December 29, 2010, 04:40:04 AM
That certainly is the cadillac of ceramic smokers. It even comes with a BBQ Guru adapter. I rationalized the expense for the BGE (wanted one) but a Weber smoky mountain probably would have been sufficient.
Title: Re: Big Green Egg
Post by: gmac on December 29, 2010, 05:13:36 AM
Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.

I ran this by her.  Her reply:
Do you like sex?  Do you like it when you don't get said sex? 
That was the end of the discussion.
Title: Re: Big Green Egg
Post by: punatic on December 29, 2010, 06:18:31 AM
Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.

I ran this by her.  Her reply:
Do you like sex?  Do you like it when you don't get said sex? 
That was the end of the discussion.

With an attitude like that it's time to trade for a new model.
Title: Re: Big Green Egg
Post by: phillamb168 on December 29, 2010, 08:30:00 AM
Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.

I ran this by her.  Her reply:
Do you like sex?  Do you like it when you don't get said sex? 
That was the end of the discussion.

With an attitude like that it's time to trade for a new model.

You know, I think my wife would have the same reaction if I came to her with something like that. If you don't say it as a joke, it comes across as really offensive. I would have phrased it like this (with a smile or a fake pout-y look):

"Darling, you know how much I'd love to help in the kitchen, but my cooking fu is very weak. I simply don't have the same natural ability as you do, which is why I need this to help me!"

Probably won't get you very far either way, but at least you won't be in the doghouse. Maybe.
Title: Re: Big Green Egg
Post by: MDixon on December 29, 2010, 01:29:17 PM
Three Large! I can't talk myself into a grand for the BGE. What do you people do for a living?

Of course I can make BBQ in a cheapo upright (and have for years), but I still plan to one day drop the coin on a KK. FWIW - I work as an engineer in a sales related position. I'm also super, duper frugal so when I purchase something it is well made, high quality and will last an extremely long time. Otherwise I build it myself ;)
Title: Re: Big Green Egg
Post by: nicneufeld on December 29, 2010, 02:28:08 PM
I've been so happy with my Weber kettle grill that I haven't yet really felt any pang of desire for the BGE.  They look nice, and I wouldn't say no to one, but I guess the Webers just have me in their thrall.

Quite honestly, looking back in hindsight, I wouldn't have even bought a Weber Smokey Mountain...the kettle, when appropriately equipped, does pretty much everything I need.  The principal thing I'd be interested in with the BGE is tandoori cooking, but even then, I find it a lot more convenient to cook naan in a very hot oven followed by broiler element, and by the time they are slathered in ghee, sprinkled with kalonji or garlic, and used to scoop up curries and dals, I don't think the difference would be significant enough to warrant the work involved.
Title: Re: Big Green Egg
Post by: deepsouth on December 29, 2010, 04:41:39 PM
for what it's worth, i started with a large and now have a large, a small and a mini.  i think the large/small combo is the way to go.
Title: Re: Big Green Egg
Post by: deepsouth on December 29, 2010, 04:45:30 PM
also....

www.eggheadforum.com

royal oak charcoal is my go to for shorter or hot and fast cooks, but you'll want something like wicked good weekend warrior for longer cooks.  i can usually get 20+ hours off a single load of wicked good @ 250.

i'm not an expert, but feel free to contact me if you have any questions.

i'm going to also recommend going here and getting the adjustible rig w/ spider and then pick up a 10" cast iron grid.

www.ceramicgrillstore.com


(if you get the stone that goes with the a/r, you DO NOT need a platesetter.)


i can't stress how much more versatile this makes your LBGE.
Title: Re: Big Green Egg
Post by: gmac on December 29, 2010, 04:56:26 PM
[Otherwise I build it myself ;)

This has actually been in the back of my mind for a while now.  Could I build a brick version at the back of the house.  The thing that I'm stumbling with is coming up with a good lid idea that would hold the heat etc, but not weigh so much that I couldn't get it open easily.  Venting should be relatively easy although some trial and error is likely going to be needed.  Thoughts?
Title: Re: Big Green Egg
Post by: MDixon on December 29, 2010, 05:03:47 PM
I think the problem with trying to replicate a BGE with bricks is finding a way to shape it to reflect the heat. The KK I linked to is of a refractory material with layers of insulating material, the BGE uses the glaze to help retain heat inward. I guess you could make a brick surround and then find a fire retardant insulating material to wrap it with. A lid would be difficult, but you could try a doorway...

Before I did all that I'd probably just go for the Ugly Drum...
http://forums.morebeer.com/viewtopic.php?f=22&t=37694
Title: Re: Big Green Egg
Post by: gmac on December 29, 2010, 05:17:36 PM
Before I did all that I'd probably just go for the Ugly Drum...
http://forums.morebeer.com/viewtopic.php?f=22&t=37694

Interesting.  That looks like more of a smoker than what the BGE can do.  I'm more interested in the really high temps for searing steaks and doing pizza etc.  I wish my Napoleon grill would get up past about 500 for searing. 
Anyway, thanks for the idea.  I'll probably save the bricks for the pizza oven that I'm not allowed to build (don't take this wrong, my wife is wonderful, she's just a lot more realistic than I am).

Did the OP get his BGE?  Has he tried it out yet?
Title: Re: Big Green Egg
Post by: maxieboy on December 29, 2010, 09:47:05 PM
Does she like food?  Does she like it when she doesn't cook said food?  That should be the end of the discussion.

I ran this by her.  Her reply:
Do you like sex?  Do you like it when you don't get said sex? 
That was the end of the discussion.

With an attitude like that it's time to trade for a new model.


+1

Trade that 40 in for two 20s!  :D
Title: Re: Big Green Egg
Post by: beerocd on December 30, 2010, 12:41:53 AM
Before I did all that I'd probably just go for the Ugly Drum...
http://forums.morebeer.com/viewtopic.php?f=22&t=37694

How about a brick lined UDS?
Title: Re: Big Green Egg
Post by: euge on December 30, 2010, 08:11:10 AM
Before I did all that I'd probably just go for the Ugly Drum...
http://forums.morebeer.com/viewtopic.php?f=22&t=37694

How about a brick lined UDS?

I put a couple hefty chunks of rock in my old drafty smoker. One it got heated up it held temps pretty decent. So I think that's a great idea using bricks. They'll soak up the heat and keep the temps stable and save fuel. Some R32 insulation for the lid...

As far as the BGE you gotta get next to one. Fiddle with it. The craftsmanship is apparent.

And ease of use? For the entire 5 hour smoke session in chilly gusty winds the egg held at a steady 225F with one minor adjustment- a tap on the lower damper.
Title: Re: Big Green Egg
Post by: deepsouth on March 15, 2011, 06:07:51 PM
any update on this?
Title: Re: Big Green Egg
Post by: euge on March 15, 2011, 06:31:19 PM
any update on this?

Yeah Gordon. We haven't seen you singing the praises of the Egg. Did you get one?
Title: Re: Big Green Egg
Post by: capozzoli on March 15, 2011, 10:49:50 PM

i'm an expert,


There, thats more like the truth. Your humbleness further proves you are a master.
Title: Re: Big Green Egg
Post by: deepsouth on March 15, 2011, 11:39:46 PM

i'm an expert,


There, thats more like the truth. Your humbleness further proves you are a master.


cap, you so crazy.
Title: Re: Big Green Egg
Post by: capozzoli on March 16, 2011, 03:01:56 AM
Crazy like a fox.
Title: Re: Big Green Egg
Post by: gordonstrong on March 28, 2011, 12:18:11 AM
any update on this?

Yeah Gordon. We haven't seen you singing the praises of the Egg. Did you get one?

Yes, got one.  Haven't set it up because it's been too cold.  I don't mind using it in the cold, but I stop short of assembling it on the deck with snow on it.  It was 22F today.  First thing I cook is going to be groundhog...
Title: Re: Big Green Egg
Post by: punatic on March 28, 2011, 12:33:39 AM
First thing I cook is going to be groundhog...


 ;D   :D   ;D   Good one!
Title: Re: Big Green Egg
Post by: bluesman on March 28, 2011, 12:59:14 AM
Post some pics on the bbq thread.  ;D

Title: Re: Big Green Egg
Post by: boulderbrewer on May 11, 2011, 04:48:53 AM
What are your thoughts or experiences on the Primo 778 Extra-Large Oval. My thoughts are it is made in the USA , it is oval (better grilling area) and you can seperate it in indirect heat and direct heat.

I'm just searching for the best for me, Egg guys no offense.
Title: Re: Big Green Egg
Post by: euge on May 11, 2011, 05:07:43 AM
I say go for it. It's basically the same as a BGE. I like the size- if you are cooking for more people it sounds and looks great.
Title: Re: Big Green Egg
Post by: boulderbrewer on May 11, 2011, 05:16:38 AM
We are cooking for 2 but I like the control. Roasting/smoking turkey are considerations, smoking alot might be the deal breaker. If I can fine a BGE for less I will go that way. Kicking my self for passing for a large one for 650 on Craigs list.
Title: Re: Big Green Egg
Post by: james on May 11, 2011, 06:00:25 AM
We are cooking for 2 but I like the control. Roasting/smoking turkey are considerations, smoking alot might be the deal breaker. If I can fine a BGE for less I will go that way. Kicking my self for passing for a large one for 650 on Craigs list.

I spent a lot of time thinking about getting a BGE and after at least 6 months my wife said just do it.  So I did a lot more digging and someone told me about Bubba Kegs or the Big Steel Keg (BSK).  I ended up ordering a BSK from Sears and had it shipped to my local store

Here is a link to the Bubba Keg on amazon: http://amzn.to/khB4Yj

Though the Bubba Keg was replaced by the Big Steel Keg but I couldn't find those on amazon.  I think the original company InZone sold the product to someone else.  I still see them at my local ACE Hardware.  They usually go for 599 and include a lot of stuff you have to pay extra for with the others.  At the local ACE they have a deal where if you buy the grill you get the diffuser for free, though I'm not sure if that is just my local ACE that does that.

Along with my Maverick wireless thermometer (http://amzn.to/jmjqXX) I've been really happy.  The first couple of overnight smokes I did I would wake up to the alarm from the maverick because my temp was too low or high, but the last 5 or 6 that I've done I haven't been woken up and the temp is just nailed.  It's probably the same for any cooker, it takes a little while to get the feel of it.

Aside from the normal smoking and grilling my favorite thing to cook on it is pizza.  Comes out perfect, though I need to get a larger diameter pizza stone but I usually just make 2-4 in a row and the timing is perfect.  Throw one on and there is just enough time to shape and prep the next one so as soon as it comes off I put the next one on.
Title: Re: Big Green Egg
Post by: euge on May 11, 2011, 06:02:37 AM
The BGE should be more than adequate to cook for two people. If you can find one new for less than $700 snap it up. I got the plate-setter and the nest. After sales tax it was $943.50! Unassembled...

Really don't need the nest but the plate-setter is critical. I wouldn't expect the egg to resale for $700 but think $650 is a decent price- especially if it's got the accessories.

Love mine- it's an efficient cooker no matter what temp. I use Royal Oak lump charcoal and there's barely any ash- especially if you crank it up. I've pretty much got ribs down, and have a handle on brisket. Done some long cooks on it.

My next upgrade will most likely be a BBQ Guru (http://www.thebbqguru.com/products/DigiQ-DX--%28Build-your-package%29.html) even though it isn't needed.
Title: Re: Big Green Egg
Post by: euge on May 11, 2011, 06:39:07 AM

Along with my Maverick wireless thermometer (http://amzn.to/jmjqXX) I've been really happy.  The first couple of overnight smokes I did I would wake up to the alarm from the maverick because my temp was too low or high, but the last 5 or 6 that I've done I haven't been woken up and the temp is just nailed.  It's probably the same for any cooker, it takes a little while to get the feel of it.


I might just get one of those. Looks handy.
Title: Re: Big Green Egg
Post by: james on May 11, 2011, 06:52:26 AM

Along with my Maverick wireless thermometer (http://amzn.to/jmjqXX) I've been really happy.  The first couple of overnight smokes I did I would wake up to the alarm from the maverick because my temp was too low or high, but the last 5 or 6 that I've done I haven't been woken up and the temp is just nailed.  It's probably the same for any cooker, it takes a little while to get the feel of it.


I might just get one of those. Looks handy.

It's awesome having a temp probe for the smoker temp and one for the food temp.  When I'm smoking a pork butt or brisket I use both but I'm really mostly concerned with the smoker temp.  I regularly throw a meatloaf on there at about 300-350 and that is when the food probe really is useful.  It worked really good for smoking the thanksgiving turkey too.

The only time I normally use the alarm functionality is when I'm doing something overnight, otherwise I just keep an eye on the remote unit.  Certainly beats having to run outside in the winter and check on it
Title: Re: Big Green Egg
Post by: phillamb168 on May 11, 2011, 07:40:16 AM
My next upgrade will most likely be a BBQ Guru (http://www.thebbqguru.com/products/DigiQ-DX--%28Build-your-package%29.html) even though it isn't needed.

I loves me BBQ Guru. That thing is awesome.
Title: Re: Big Green Egg
Post by: punatic on May 11, 2011, 07:47:24 AM
Jeeze,  I work with fancy-schmancy controls all day.  When I cook on open fire I want to cook like Fred Flintstone!   ;D
Title: Re: Big Green Egg
Post by: johnf on May 11, 2011, 11:26:00 AM
I use a stoker on an egg. Like a BBQ guru but it serves a web page which is a much more direct way to get what I wanted - web monitoring and control.

Pretty slick going to work with something on the cooker and watching it and ramping the temp down when it is about done to hold it until you get home.
Title: Re: Big Green Egg
Post by: gmac on May 11, 2011, 12:21:58 PM
A friend says his son now sell BGEs and he can get me one for dealer cost (about 600 for a big one) and my wife still won't let me. Do you agree that this should be grounds for separation, or at least a lengthy discussion? 
Title: Re: Big Green Egg
Post by: phillamb168 on May 11, 2011, 01:20:19 PM
A friend says his son now sell BGEs and he can get me one for dealer cost (about 600 for a big one) and my wife still won't let me. Do you agree that this should be grounds for separation, or at least a lengthy discussion? 

JEEZ $600?!?!? Like Euge, I paid close to $1,000 for mine. They sell them in Europe, too, but the TINY one is 1200 euros (!) so for $600 you're getting the deal of the century. If it'll sway her any, the BGE will be pretty much the last grill you ever buy. Does she have a favorite food? My wife was upset at me at first (I bought the thing pretty much without telling her, which is something I never ever do) but then I cooked her a 2" thick tomahawk steak for anniversary dinner and she changed her tune toot sweet.
Title: Re: Big Green Egg
Post by: tschmidlin on May 11, 2011, 04:27:06 PM
A friend says his son now sell BGEs and he can get me one for dealer cost (about 600 for a big one) and my wife still won't let me. Do you agree that this should be grounds for separation, or at least a lengthy discussion? 
Can he hook any of the rest of us up?  I'll pay cash. ;D  I've been eying one for years . . . some day.
Title: Re: Big Green Egg
Post by: euge on May 26, 2011, 07:47:32 AM
The felt is starting to come loose at the hinge-side of the egg. That's also for some reason a hot-spot. Regardless, what do I do about the felt coming loose? It looks like a rapidly degrading situation.
Title: Re: Big Green Egg
Post by: tschmidlin on May 26, 2011, 08:01:26 AM
I was at a store that sells them today and was checking them out.  I picked up a pamphlet, it has "gasket replacement kits" in them.

XLarge - GKHDXL
Large - GKHDL
Medium, Small, or Mini - GKHDM

No prices listed.  Check if you're covered under the warranty (http://www.biggreenegg.com/warranty.html), or just buy a new one.  No idea who sells them near you though.

There's videos on youtube for "big green egg gasket replacement" too.
Title: Re: Big Green Egg
Post by: phillamb168 on May 26, 2011, 09:18:07 AM
The felt is starting to come loose at the hinge-side of the egg. That's also for some reason a hot-spot. Regardless, what do I do about the felt coming loose? It looks like a rapidly degrading situation.

My tendancy towards t-rexing means that I had to replace the default gasket with the high-temp one. It wasn't terribly hard, but I am BAD BAD BAD at re-seating the BGE lid. It's just a little sideways now. Anyway replacing the gasket is pretty easy, you need some white spirits and a paint scraper. Don't use steel wool, it'll scratch at the ceramic. Make sure you get all the little black scrapes of adhesive off. Get some 3M Super 77 (I think that's what it's called) - it's like aerosolized super glue, so be careful - and then very carefully apply the new gasket, making sure not to stretch it. You'll have a bit left after you apply it for both the top and bottom. If I could do it, you could do it.
Title: Re: Big Green Egg
Post by: boulderbrewer on May 27, 2011, 03:42:07 AM
Thinking, (Just thinking), maybe wood stove rope and the 77 glue would work well
Title: Re: Big Green Egg
Post by: johnf on May 27, 2011, 04:29:18 AM
I replaced mine as well. Not hard. Pretty sure the replacement came with instructions and I just followed those.
Title: Re: Big Green Egg
Post by: boulderbrewer on May 27, 2011, 04:51:11 AM
Going on Saturday, maybe I can swing a 2fer, I'll let you know.

Roasted a turkey in the oven this week, in spite of the fire alarms it turned out way better that any other turkey.

edited for spelling
Title: Re: Big Green Egg
Post by: boulderbrewer on June 14, 2011, 05:06:35 AM
$720 for a large one, nothing else. I think we are going to take the plunge. Providing I can make a table and rack for it.
Title: Re: Big Green Egg
Post by: euge on June 14, 2011, 05:30:38 AM
That's a decent price. A table should just be a matter of 2x4's and plywood. Or expensive board if you choose.

If I were to sell mine it would be pretty much full price. Firm. But she's not for sale! Not ever!
Title: Re: Big Green Egg
Post by: boulderbrewer on June 18, 2011, 02:39:23 AM
Nice to know I'm not over paying. I owe you a beer!
Title: Re: Big Green Egg
Post by: deepsouth on June 18, 2011, 01:36:33 PM
$720 for a large one, nothing else. I think we are going to take the plunge. Providing I can make a table and rack for it.

that's a very good price!  you will absolutely love it.  you will get three little feet to put under it that you can use right off, before you build your table.  you'll need those three feet and a concrete paver once you get the table built.
Title: Re: Big Green Egg
Post by: phillamb168 on June 21, 2011, 07:36:48 AM
Anybody have experience with either the small or the mini? Thinking about getting one to be a sort of Hibachi to my Large egg's WSM.
Title: Re: Big Green Egg
Post by: gordonstrong on June 21, 2011, 02:59:11 PM
OP here...  I did want to report that I got it set up and have used it a few times.  Works great, holds heat well, takes a bit of getting used to when controlling the temperature.  First recipe was a spatchcocked chicken with a Thai wet rub.  Basically followed the recipe in the book for chicken but used my own seasonings made from stuff I had in my CSA box plus a lime.  Pulled pork, steak, burgers, have all worked great too.  Haven't tried pizza yet, but it seems like it should work pretty well.

If my Father's Day present wasn't "let me go to San Diego for a week but don't whine about it" then I would have looked at one of those temperature control things.  I've heard BBQ Guru and Stoker recommended here.  Pros/cons/consensus/options?

Set it up myself.  It wasn't hard, but was a little tedious.  Moving it from the garage to the deck across the lawn was a pain.  Better to assemble it where you're going to use it.
Title: Re: Big Green Egg
Post by: phillamb168 on June 21, 2011, 03:25:12 PM
OP here...  I did want to report that I got it set up and have used it a few times.  Works great, holds heat well, takes a bit of getting used to when controlling the temperature.  First recipe was a spatchcocked chicken with a Thai wet rub.  Basically followed the recipe in the book for chicken but used my own seasonings made from stuff I had in my CSA box plus a lime.  Pulled pork, steak, burgers, have all worked great too.  Haven't tried pizza yet, but it seems like it should work pretty well.

If my Father's Day present wasn't "let me go to San Diego for a week but don't whine about it" then I would have looked at one of those temperature control things.  I've heard BBQ Guru and Stoker recommended here.  Pros/cons/consensus/options?

Set it up myself.  It wasn't hard, but was a little tedious.  Moving it from the garage to the deck across the lawn was a pain.  Better to assemble it where you're going to use it.


I have a BBQ guru. It is teh awesomes. However you must minion/t-rex correctly (huge chunks on bottom, smaller on top) lest the coals collapse halfway through cooking and no air can get through. This happened to me once when I was lazy.
Title: Re: Big Green Egg
Post by: johnf on June 21, 2011, 03:29:44 PM

If my Father's Day present wasn't "let me go to San Diego for a week but don't whine about it" then I would have looked at one of those temperature control things.  I've heard BBQ Guru and Stoker recommended here.  Pros/cons/consensus/options?


The con to the Stoker is that there is only the one model. It is what I bought because it met my needs best. It serves a webpage that lets you read the current temperature and input the target temperature for arbitrarily many probes. The website is very simple and displays well on a smart phone. You do have to note the IP address which the main unit displays when it turns on and gets assigned one. I am set up to always use the same address relative to my router's address, but I don't have a static IP and this time of year in Kansas City the power tends to go out every once in a while. The comparably priced BBQ Guru CyberQ II has more sophisticated software that runs on a PC, but since the Stoker allows the data to be input and read simply via telnet one could write one's own software. There is a program called StokerLog which is available at no cost from a third party which has comparable funtionality to the BBQ Guru software.

The BBQ Guru CyberQ II is a USB slave device so it has to be connected to a computer either physically or via a wireless USB thingy. Once that is accomplished, you can certainly run it away from home with a remote desktop app or similar.

The advantage to BBQ Guru is if you don't need control away from home or via computer software as they sell several simpler models that are quite a bit cheaper. Basically like one of those remote probe thermometer things, but then you are also controlling temp via the fan.

Since one of my requirements was monitoring and control via a smart phone and the Stoker does that in the most direct way, I went that direction. The good part about this decision is that everyone who has any product from either manufacturer seems to love it.
Title: Re: Big Green Egg
Post by: euge on June 21, 2011, 05:26:26 PM
My inner geek wants the Stoker but my pragmatic side chooses the Guru.

I found a third option months back which is significantly cheaper. http://pitmasteriq.com/ (http://pitmasteriq.com/)
Title: Re: Big Green Egg
Post by: deepsouth on June 21, 2011, 06:52:57 PM
i haven't really seen the need for any type of external temp controller yet.

i'd like one, but there always is some higher prioritiy item on my wants list.
Title: Re: Big Green Egg
Post by: euge on June 21, 2011, 07:05:48 PM
I've pretty much got the Egg and the dampers dialed in too. But! I would like the extra insurance of being able to leave for work or go to sleep with more confidence. Long cooks are for the days off for the time being I'm afraid...
Title: Re: Big Green Egg
Post by: deepsouth on June 21, 2011, 07:07:04 PM
I've pretty much got the Egg and the dampers dialed in too. But! I would like the extra insurance of being able to leave for work or go to sleep with more confidence. Long cooks are for the days off for the time being I'm afraid...

i'm with you on that.  i used to get up every couple hours to check on overnight cooks.  now i may get up once. 
Title: Re: Big Green Egg
Post by: johnf on June 21, 2011, 07:11:04 PM
i haven't really seen the need for any type of external temp controller yet.

i'd like one, but there always is some higher prioritiy item on my wants list.

It's definitely not necessary, especially with a BGE. I got through a bunch of overnight cooks without one. Just the normal remote Polder thing with an alarm so you get waken up if there are problems.

Where it comes in handy is that I can cook while I am at work, so I can do long cooks during the week. Plus calling your coworker in your office and showing them that you are controlling your smoker from the office is almost worth the price. Somehow the beer thing still seems cooler to everyone though.

Plus I could mash on BGE which, now that it occurred to me, I kinda want to do.
Title: Re: Big Green Egg
Post by: deepsouth on June 21, 2011, 07:13:36 PM
i haven't really seen the need for any type of external temp controller yet.

i'd like one, but there always is some higher prioritiy item on my wants list.

It's definitely not necessary, especially with a BGE. I got through a bunch of overnight cooks without one. Just the normal remote Polder thing with an alarm so you get waken up if there are problems.

Where it comes in handy is that I can cook while I am at work, so I can do long cooks during the week. Plus calling your coworker in your office and showing them that you are controlling your smoker from the office is almost worth the price. Somehow the beer thing still seems cooler to everyone though.

Plus I could mash on BGE which, now that it occurred to me, I kinda want to do.


i totally agree with that.    i'll get one one day....
Title: Re: Big Green Egg
Post by: boulderbrewer on June 22, 2011, 03:28:23 AM
Mashing with a BGE!  WOW! Now I do need a brew Monkey!
Title: Re: Big Green Egg
Post by: beerocd on July 17, 2011, 12:41:00 PM
(https://lh3.googleusercontent.com/-n2aVmayfcU4/TiHlCIYlA9I/AAAAAAAAAQc/73DogVK6-k0/s400/IMG-20110716-00006.jpg)

Hey, guys. Been a while since my last post. But here's my Fake Made in China "Avocado Grill".
Did a test burn yesterday, everything seems decent, and it was $499.
Gonna slap a butt on it today.
Title: Re: Big Green Egg
Post by: deepsouth on July 17, 2011, 02:32:46 PM
(https://lh3.googleusercontent.com/-n2aVmayfcU4/TiHlCIYlA9I/AAAAAAAAAQc/73DogVK6-k0/s400/IMG-20110716-00006.jpg)

Hey, guys. Been a while since my last post. But here's my Fake Made in China "Avocado Grill".
Did a test burn yesterday, everything seems decent, and it was $499.
Gonna slap a butt on it today.

sounds like a great deal.  let us know what you think.  i saw your original post on the brethren forum!
Title: Re: Big Green Egg
Post by: euge on July 17, 2011, 04:32:05 PM
(https://lh3.googleusercontent.com/-n2aVmayfcU4/TiHlCIYlA9I/AAAAAAAAAQc/73DogVK6-k0/s400/IMG-20110716-00006.jpg)

Hey, guys. Been a while since my last post. But here's my Fake Made in China "Avocado Grill".
Did a test burn yesterday, everything seems decent, and it was $499.
Gonna slap a butt on it today.

What brand is it? I saw one a couple days ago called "Metro" that was around $499 at Barbeque's Galore. It was red.
Title: Re: Big Green Egg
Post by: beerocd on July 17, 2011, 04:49:36 PM
Well, thing about the "avocado grill" is I might as well have bought it from a guy in a dark alley out of his trunk.
There's no company, there's no warranty, 'bout the same as buying a used BGE.
I just squeezed around 16lb of butt in there on the second tier rack.
Title: Re: Big Green Egg
Post by: weithman5 on July 18, 2011, 11:57:07 PM
to slightly hijack this thread
i have a ng grill out back fed off my house.  i am about to build a nice outdoor kitchen and take the burner and insert it into a fire brick lined grill with a nice counter top.  all this BGE talk got me to thinking i could take a side banjo burner off the main line and put it into a fire brick lined round oven i could build.  this i could use as a oven and as a burner for my boils.  other than the weight of the fire brick anybody have any thoughts.?
Title: Re: Big Green Egg
Post by: bluesman on July 19, 2011, 12:52:32 AM
(https://lh3.googleusercontent.com/-n2aVmayfcU4/TiHlCIYlA9I/AAAAAAAAAQc/73DogVK6-k0/s400/IMG-20110716-00006.jpg)

Hey, guys. Been a while since my last post. But here's my Fake Made in China "Avocado Grill".
Did a test burn yesterday, everything seems decent, and it was $499.
Gonna slap a butt on it today.

Looks alot like a BGE. Congrats!

Glad to see you posting.

Stop in to see us more often.  :)
Title: Re: Big Green Egg
Post by: beerocd on July 19, 2011, 12:03:06 PM

Stop in to see us more often.  :)

I'm here very often actually, just not much to say lately.  :-*

So, assuming I got an equivalent cook outta my fake, I see what the fuss is about now.
It was the best butt I've ever done. 13 hours, and it was just falling apart and juicy when I was pulling it.
Title: Re: Big Green Egg
Post by: euge on July 19, 2011, 06:04:02 PM

Stop in to see us more often.  :)

I'm here very often actually, just not much to say lately.  :-*

So, assuming I got an equivalent cook outta my fake, I see what the fuss is about now.
It was the best butt I've ever done. 13 hours, and it was just falling apart and juicy when I was pulling it.

It's not for everybody or for all BBQ but the ceramics do produce some fine results.
Title: Re: Big Green Egg
Post by: phillamb168 on July 21, 2011, 01:11:31 PM
Does anybody else have humidity problems with their egg? Am I supposed to do something other than shut the vents & lid after cooking, because I sometimes have mold problems.
Title: Re: Big Green Egg
Post by: deepsouth on July 21, 2011, 02:48:30 PM
Does anybody else have humidity problems with their egg? Am I supposed to do something other than shut the vents & lid after cooking, because I sometimes have mold problems.

i've never had any mold problems, but i have read where people have.  usually it's a result of lack of use.  how often do you use yours?  have you done the dollar bill test on the dome and base?

Title: Re: Big Green Egg
Post by: phillamb168 on July 21, 2011, 03:15:49 PM
Does anybody else have humidity problems with their egg? Am I supposed to do something other than shut the vents & lid after cooking, because I sometimes have mold problems.

i've never had any mold problems, but i have read where people have.  usually it's a result of lack of use.  how often do you use yours?  have you done the dollar bill test on the dome and base?



Yeah, and the seals are pretty loose. I replaced the gasket a while back and didn't get the lid on quite straight (it's really hard to do!) so maybe it's time to try again.

Will the ceramic be damaged at all because of this? Seems like the answer is no, but at $1k a pop I don't want to be wrong.
Title: Re: Big Green Egg
Post by: deepsouth on July 21, 2011, 03:39:35 PM
there is no worry from damage.  i think the problem must be your seal, getting airflow into your egg while stored.  i have an egg i bought used with no gasket and a cocked a bit dome, but i used it a couple times a week and never for low and slow, so i haven't had that problem. 

just getting the lid straight would likely fix the problem as people go gasketless all the time.
Title: Re: Big Green Egg
Post by: euge on July 21, 2011, 05:49:44 PM
I've seen some humidity build-up from time to time but no mold. My seals are tight.

Woohoo I'm doing ribs this weekend and trying a new secret ingredient in my rub.
Title: Re: Big Green Egg
Post by: gmac on September 08, 2011, 02:57:09 PM
I'm probably gonna buy one of these this fall because I can get one at a very good price but I'm not sure what size.  
What is the best size in your opinion?  I'm not an experienced smoker but I'd like to be able to do it from time to time for family and friends.  Also, I don't want to get one too small because I have 4 boys and although they are young now, in 5 years we're gonna be going through meat like crazy.

So, what size is best?  L or XL?
Title: Re: Big Green Egg
Post by: euge on September 08, 2011, 05:16:59 PM
I'm probably gonna buy one of these this fall because I can get one at a very good price but I'm not sure what size.  
What is the best size in your opinion?  I'm not an experienced smoker but I'd like to be able to do it from time to time for family and friends.  Also, I don't want to get one too small because I have 4 boys and although they are young now, in 5 years we're gonna be going through meat like crazy.

So, what size is best?  L or XL?

I have the large but have been up close to the XL. I can fit a surprising amount of meat and other stuff in the large with just one rack. The XL is shaped differently and looks like it will hold a great deal more than the large.
Title: Re: Big Green Egg
Post by: gmac on September 10, 2011, 10:39:41 PM
Probably gonna depend on price.  Large is looking most likely.  I need to come in under $750 so I can come across the border without paying duty.  If I can pull of an XL for that, I may go that route but I think L is enough for us.  It's not something we'll use every day (or from October to April...bbbbrrrrrrrrrr...)
Title: Re: Big Green Egg
Post by: gordonstrong on September 15, 2011, 05:54:41 PM
I did that tradeoff and decided on the L.  Takes less fuel, has room for plenty of stuff.  It goes up there with All-Clad.  An investment that's worth it.
Title: Re: Big Green Egg
Post by: Hokerer on September 15, 2011, 07:26:05 PM
Locally, Dizzy Pig BBQ is having their "DizzyFest" / "Big Green Egg Fest" this weekend

http://dizzypigbbq.com/ (http://dizzypigbbq.com/)
Title: Re: Big Green Egg
Post by: gmac on October 09, 2011, 05:37:37 PM
Well, I got the Large model and just put it together today.  Almost went without a hitch until the very end when I succeeded in over torquing one of the handle nuts and busting the little bolt that comes with it.  Apparently I don't know my own strength.  I'm not upset since I can likely get a replacement bolt or have one made easy enough.  Pain to loosen the dome to re-install but that's my penance for being a dumb-ass.  For now, I can still use it if I'm a bit careful when I open and close the lid.

So, what should I cook first?  Anyone have any good recipes for the BGE that I need to try?  Key imperative here is that it has to be awesome to overcome my wife's lack of enthusiasm at my purchase.  She wasn't that thrilled, despite the fact that I got it brand new for $700.  Nice to have friends with connections.

I'm thinking either ribs, pork butt or smoked chicken.  Thoughts?
Title: Re: Big Green Egg
Post by: euge on October 09, 2011, 05:52:40 PM
Spatchcock a chicken and either roast it at a high temp for about 1.5 hours or slow smoke it for 2.5-3 hours. Roasting will involve at least 300F, and smoking about 200-225.

Congrats! Your wife will come around.
Title: Re: Big Green Egg
Post by: punatic on October 09, 2011, 06:52:36 PM
Hot Dogs!   ;D ;)
Title: Re: Big Green Egg
Post by: tschmidlin on October 09, 2011, 09:23:56 PM
If I were you, I'd cook whatever your wife likes most. ;)
Title: Re: Big Green Egg
Post by: boulderbrewer on December 24, 2011, 03:35:13 AM
Santa came early, he brought a large BGE!!!!

Made a table and will start on tuesday once the spar dries, first thing is split chicken then a whole turkey. Might try smoking them both with birch from the wood pile.

One site I found is http://www.nakedwhiz.com/nwindex.htm  Not sure it was ever mentioned.

Very good information.
Title: Re: Big Green Egg
Post by: euge on December 24, 2011, 03:58:07 AM
Santa came early, he brought a large BGE!!!!

Made a table and will start on tuesday once the spar dries, first thing is split chicken then a whole turkey. Might try smoking them both with birch from the wood pile.

One site I found is http://www.nakedwhiz.com/nwindex.htm  Not sure it was ever mentioned.

Very good information.


Congrats! When's dinner? :D

TKW has a pretty extensive database of charcoal. His videos of opening the egg at high temps show some pretty awesome flareups. 
Title: Re: Big Green Egg
Post by: boulderbrewer on December 24, 2011, 04:03:25 AM
I like the new HD version on his site. Monday or Tuesday.
Title: Re: Big Green Egg
Post by: boulderbrewer on December 28, 2011, 03:44:59 AM
Made chicken breasts with a handfull of hickory chips for the maiden voyage. My hands smell like bacon (not sure if this is a good thing or not I hope I wake up with all fingers).
Title: Re: Big Green Egg
Post by: euge on December 28, 2011, 03:58:43 AM
Muaahahahaha! ;D
Title: Re: Big Green Egg
Post by: bosoxsbrews on January 18, 2012, 03:14:26 PM
I was looking at BGEs the other day and couldn't decide between the large and the XL, which probably means that I'd like one in between.  And which also means I'll likely buy the bigger one.  Looks like I'll need 3 people to help me put it together, though.

I have a nice gas grill, but was looking to replace an old water smoker that died, plus be able to do charcoal cooking, wood-fired pizzas, and maybe some tandoori.  Can the BGE do all those things?  It seems like it has a lot of excellent features, but I was wondering how many different cooking techniques can be applied successfully on this beast.  Not just what's possible, but what is actually a good idea to do.

I know I am coming in late here on this topic but I have had a XL BGE for two years now and love it , I added the BGE while still keeping my Weber Genesis for quick grilling. Most recent accomplishment was thisz years Christmas turkey 18lb bird cooked over Wicked Good lump charcoal and Ozark Oaks Lump ... tiny bit of applewood for a little smoke ( didn't want to overkill it ) cooked at 350 degrees AND came out amazing for the family.

I have used it for everything and really do recommend one for anyone who loves to BBQ and Grill. They are the ulitimate versatile backyard cooking tool .
Title: Re: Big Green Egg
Post by: bosoxsbrews on January 18, 2012, 03:16:30 PM
Locally, Dizzy Pig BBQ is having their "DizzyFest" / "Big Green Egg Fest" this weekend

http://dizzypigbbq.com/ (http://dizzypigbbq.com/)

Dizzy Pig rubs are the $hit .... I love 'em ...I combine the Raging River with the Dizzy Dust for my ribs and Boston Butt's ....

Title: Re: Big Green Egg
Post by: boulderbrewer on January 19, 2012, 03:50:15 AM
I know I am coming in late here on this topic but I have had a XL BGE for two years now and love it , I added the BGE while still keeping my Weber Genesis for quick grilling. Most recent accomplishment was thisz years Christmas turkey 18lb bird cooked over Wicked Good lump charcoal and Ozark Oaks Lump ... tiny bit of applewood for a little smoke ( didn't want to overkill it ) cooked at 350 degrees AND came out amazing for the family.

I have used it for everything and really do recommend one for anyone who loves to BBQ and Grill. They are the ulitimate versatile backyard cooking tool .
[/quote]

I did a 12# turkey last sunday, using cowboy ( goodlump from the bag don't like the chemical smell) Did it in a Brine and 2 handfulls of applewood with apple in the cavities. The best ever nice smoke ring. It looked like I was cutting a sponge soaked in water. I was a bourbon red turkey the smallest one in the freezer next on with involve the bourbon some how.

my bird cooked at 200 (4.5 hrs) till I stoked it to 350 for another hour. It looked like peking duck on the out side.

Title: Re: Big Green Egg
Post by: bosoxsbrews on January 19, 2012, 02:10:41 PM
Boulderbrewer check out this site for good reviews on lump ... http://www.nakedwhiz.com/lump.htm

I have heard terrible things about Cowboy
Title: Re: Big Green Egg
Post by: gmac on January 20, 2012, 02:17:48 PM
Has anyone ever tried making their BGE into a cold smoker?  I'm wondering about using some flexible metal dryer hose and duct tape and shunting the smoke over to a vented box.  I want to cold smoke some fish and some more malt.  Just wondering if anyone's tried something like this and if screwing with the top vent will make it stop burning.  I know you can smoke fish on the BGE but cold smoked and warm smoked are very different things with fish.
Title: Re: Big Green Egg
Post by: phillamb168 on January 20, 2012, 03:25:49 PM
Has anyone ever tried making their BGE into a cold smoker?  I'm wondering about using some flexible metal dryer hose and duct tape and shunting the smoke over to a vented box.  I want to cold smoke some fish and some more malt.  Just wondering if anyone's tried something like this and if screwing with the top vent will make it stop burning.  I know you can smoke fish on the BGE but cold smoked and warm smoked are very different things with fish.

Yeah, this is doable, although the way I've seen most people do it is they have either a tiny green egg with flexible duct where the daisywheel would go, directing into the lower air vent for the BGE. Another way to do it would be to do the same with an old weber smokey joe, buy an extra lid and cut a hole in it for a duct. Never tried it myself but it certainly seems like a winner.
Title: Re: Big Green Egg
Post by: jeffy on January 20, 2012, 05:39:20 PM
Has anyone ever tried making their BGE into a cold smoker?  I'm wondering about using some flexible metal dryer hose and duct tape and shunting the smoke over to a vented box.  I want to cold smoke some fish and some more malt.  Just wondering if anyone's tried something like this and if screwing with the top vent will make it stop burning.  I know you can smoke fish on the BGE but cold smoked and warm smoked are very different things with fish.

Yeah, this is doable, although the way I've seen most people do it is they have either a tiny green egg with flexible duct where the daisywheel would go, directing into the lower air vent for the BGE. Another way to do it would be to do the same with an old weber smokey joe, buy an extra lid and cut a hole in it for a duct. Never tried it myself but it certainly seems like a winner.

That is exactly what I do, plus I have a box with screen-bottom shelves about 16 feet of ductwork away from the hot smoke.
Title: Re: Big Green Egg
Post by: euge on January 20, 2012, 06:07:50 PM
That is on the smoking thread right?

Edit: http://www.homebrewersassociation.org/forum/index.php?topic=2814.0 (http://www.homebrewersassociation.org/forum/index.php?topic=2814.0)
Title: Re: Big Green Egg
Post by: tschmidlin on January 20, 2012, 11:13:29 PM
Boulderbrewer check out this site for good reviews on lump ... http://www.nakedwhiz.com/lump.htm

I have heard terrible things about Cowboy
So where do you buy lump?  The only thing I see around here is cowboy, maybe I need to shop in a different place or buy online.
Title: Re: Big Green Egg
Post by: gmac on January 21, 2012, 03:06:38 AM
That is on the smoking thread right?

Edit: http://www.homebrewersassociation.org/forum/index.php?topic=2814.0 (http://www.homebrewersassociation.org/forum/index.php?topic=2814.0)

Yep, that's almost exactly what I was thinking.  But, I'm not buying another bbq so I'll give the egg a try.  I just wasn't sure if it would draw enough to keep burning.
Title: Re: Big Green Egg
Post by: bosoxsbrews on January 21, 2012, 04:53:31 PM
Boulderbrewer check out this site for good reviews on lump ... http://www.nakedwhiz.com/lump.htm

I have heard terrible things about Cowboy
So where do you buy lump?  The only thing I see around here is cowboy, maybe I need to shop in a different place or buy online.

I am lucky this place is 10 mins from my house
www.fredsmusicandbbq.com

Awesome shop....got my egg there.
Title: Re: Big Green Egg
Post by: johnf on January 22, 2012, 03:53:00 AM
Boulderbrewer check out this site for good reviews on lump ... http://www.nakedwhiz.com/lump.htm

I have heard terrible things about Cowboy
So where do you buy lump?  The only thing I see around here is cowboy, maybe I need to shop in a different place or buy online.

Around here the store brand at a few places is Royal Oak. Wal-Mart sells Royal Oak, BGE brand is Royal Oak (at a higher price).

There look to be a number of stores around Seattle selling Wicked Good. If a place carries Wicked Good, they probably have some other decent stuff too.

http://www.wickedgoodcharcoal.com/washington.htm
Title: Re: Big Green Egg
Post by: tschmidlin on January 22, 2012, 06:18:08 AM
Cool, thanks.  One of those places is reasonably close to where I occasionally travel.  Not as nice as if it was down the road, but it will do :)
Title: Re: Big Green Egg
Post by: boulderbrewer on January 24, 2012, 03:44:30 PM
I bought ProQ Cold Smoke Generator ( http://www.macsbbq.co.uk/CSG.html ), before I even thought of getting an egg, so I would use that. Here is a link where someone did what I was thinking. http://www.thesmokering.com/forum/viewtopic.php?t=30433

I know it could be made alot cheaper than my route.
Title: Re: Big Green Egg
Post by: tschmidlin on March 13, 2012, 04:14:58 AM
I saw the medium BGE at costco today for $580 -is that a good deal?  I probably can't justify the cost, but there is a little bit of temptation :)  What have others paid for theirs?
Title: Re: Big Green Egg
Post by: euge on March 13, 2012, 04:18:23 AM
For the medium? Sounds like that is the going price anyway.
Title: Re: Big Green Egg
Post by: james on March 13, 2012, 04:52:11 AM
I saw the medium BGE at costco today for $580 -is that a good deal?  I probably can't justify the cost, but there is a little bit of temptation :)  What have others paid for theirs?

I was at costco tonight and was also surprised to see a BGE there, then I noticed it was a medium.  From people I've talked to most of the accessories (or at least the common ones) are designed for larges.  For a bit more than that you can get a Big Steel Keg (or whatever they call them now), I've got one and love it.  It comes by default with a number of things you have to pay extra for on an egg.
Title: Re: Big Green Egg
Post by: euge on March 13, 2012, 05:02:28 AM
You have one fine instrument with the UDS Tom. And a gas grill as well?

Sometimes I don't like my Egg as a grill. Why? At grill temps opening and closing the lid causes a surge in the air-fuel and it'll start burning hot within seconds. Real hot. So you have to do your work quick and also fiddle with the damper to try and slow it down.

Damn thing can get out of hand- it's a beast.

Title: Re: Big Green Egg
Post by: tschmidlin on March 13, 2012, 07:07:14 AM
You have one fine instrument with the UDS Tom. And a gas grill as well?
I know, I know, I love my UDS.  But the U is there fr a reason, and the BGE is purty :)

Shiny . . .  ;D
Title: Re: Big Green Egg
Post by: bluesman on March 13, 2012, 11:30:45 AM
You have one fine instrument with the UDS Tom. And a gas grill as well?
I know, I know, I love my UDS.  But the U is there fr a reason, and the BGE is purty :)

Shiny . . .  ;D

I've been temped as well...but I just can't quite pull the trigger. I really don't need it. It would probably do a lot of sitting. But...yes...it is shiny.  ;D
Title: Re: Big Green Egg
Post by: phillamb168 on March 13, 2012, 12:05:56 PM
You have one fine instrument with the UDS Tom. And a gas grill as well?

Sometimes I don't like my Egg as a grill. Why? At grill temps opening and closing the lid causes a surge in the air-fuel and it'll start burning hot within seconds. Real hot. So you have to do your work quick and also fiddle with the damper to try and slow it down.

Damn thing can get out of hand- it's a beast.

I close the vents -completely- when I'm going to be doing a lot of moving and poking, that seems to fix it.
Title: Re: Big Green Egg
Post by: gmac on March 21, 2012, 09:46:52 PM
Anyone have any advice for getting the BGE hot?  I have no problem smoking and BBQ'ing at 200 to 300F but I can't really get the thing up to the 700F temps for searing a steak or doing pizza.  It's almost like it needs a blower to really push the air through it like a smelter or something.  Vents are wide open but I'm not hitting the high temps.
Title: Re: Big Green Egg
Post by: deepsouth on March 22, 2012, 11:48:32 AM
Anyone have any advice for getting the BGE hot?  I have no problem smoking and BBQ'ing at 200 to 300F but I can't really get the thing up to the 700F temps for searing a steak or doing pizza.  It's almost like it needs a blower to really push the air through it like a smelter or something.  Vents are wide open but I'm not hitting the high temps.

what kind of lump are you using?  could it be moist?  how are you lighting it?
Title: Re: Big Green Egg
Post by: phillamb168 on March 22, 2012, 01:03:37 PM
Make sure you've got super good quality lump, and make sure you start with the biggest clumps on the bottom and build up bigger -> smaller. Never dump a bag of charcoal directly into the egg because that'll cause lots of tiny pieces to drop down and keep air from moving around. The more airflow the hotter it will get. When was the last time you cleaned it out completely?
Title: Re: Big Green Egg
Post by: gmac on March 22, 2012, 03:01:39 PM
Make sure you've got super good quality lump, and make sure you start with the biggest clumps on the bottom and build up bigger -> smaller. Never dump a bag of charcoal directly into the egg because that'll cause lots of tiny pieces to drop down and keep air from moving around. The more airflow the hotter it will get. When was the last time you cleaned it out completely?

My lump is just hardware store lump charcoal.  You wouldn't recoginze the brand as it's a Canadian manufacturer but I do like it a lot.  It could be moist, it just sits in the garage though.  I hadn't heard about piling big to little.  Sounds messy but I'll give it a try.  And I do probably need to give the thing a thorough clean out.  I suspect that there is a lot of small chunks that have fallen down as it's been used.

I light it with bbq lighter fluid because that's about the only option I have and let it burn open for a while to get things heated up and the fluid burned off.

Do you use the daisy wheel when you ramp up the heat or do you leave it right open?  I'm using the wheel swung wide open and the bottom vent wide open.
Title: Re: Big Green Egg
Post by: phillamb168 on March 22, 2012, 03:46:50 PM
Make sure you've got super good quality lump, and make sure you start with the biggest clumps on the bottom and build up bigger -> smaller. Never dump a bag of charcoal directly into the egg because that'll cause lots of tiny pieces to drop down and keep air from moving around. The more airflow the hotter it will get. When was the last time you cleaned it out completely?

My lump is just hardware store lump charcoal.  You wouldn't recoginze the brand as it's a Canadian manufacturer but I do like it a lot.  It could be moist, it just sits in the garage though.  I hadn't heard about piling big to little.  Sounds messy but I'll give it a try.  And I do probably need to give the thing a thorough clean out.  I suspect that there is a lot of small chunks that have fallen down as it's been used.

I light it with bbq lighter fluid because that's about the only option I have and let it burn open for a while to get things heated up and the fluid burned off.

Do you use the daisy wheel when you ramp up the heat or do you leave it right open?  I'm using the wheel swung wide open and the bottom vent wide open.

If I want hot,hot,hot I take the wheel off completely. Could you post a pic of some of the charcoal?

I would recommend against lighter fluid if possible - almost every hardware store will sell compressed paper-based firestarters, they'll last a lot longer than the fluid will, and won't risk giving weird flavors to the smoke etc.
Title: Re: Big Green Egg
Post by: euge on March 22, 2012, 05:16:17 PM
Invest in a chimney starter. Light it with newspaper and 5-6 minutes later you dump it on top of the rest of the coals and ready to go!

As Phil said, but also you can't start small and ramp up. You need to have a bunch of coals going right from the get-go or you just spend fuel trying to get it where you want it and never quite get there. :-[
Title: Re: Big Green Egg
Post by: phillamb168 on March 22, 2012, 05:34:05 PM
As Phil said, but also you can't start small and ramp up. You need to have a bunch of coals going right from the get-go or you just spend fuel trying to get it where you want it and never quite get there. :-[

I'm not sure I believe that - whenever I want to have a hugemous fireball inside the egg, the only thing I do different is light an extra firestarter and take the daisywheel off. The difference in time just means I might need to fill up the pint glass a bit.
Title: Re: Big Green Egg
Post by: euge on March 22, 2012, 05:45:34 PM
As Phil said, but also you can't start small and ramp up. You need to have a bunch of coals going right from the get-go or you just spend fuel trying to get it where you want it and never quite get there. :-[

I'm not sure I believe that - whenever I want to have a hugemous fireball inside the egg, the only thing I do different is light an extra firestarter and take the daisywheel off. The difference in time just means I might need to fill up the pint glass a bit.

That approach hasn't worked optimally for me. By the time I get to the desired temps (600+) the fuel starts to run out. Maybe I need to revisit this this weekend. I could do with a fat steak or a nice thick jalapeño cornbread stuffed pork chop.
Title: Re: Big Green Egg
Post by: deepsouth on March 22, 2012, 06:03:29 PM
i don't sort my lump when i load my egg and i light it with a mapp torch.  when i want it real hot, i light it at 3, 6, 9, and the middle.  about 20 seconds in each spot and wait until it starts to rip.  if i'm using a dense lump, it may take 45 minutes, but when i use royal oak (same as bge brand), it's super hot within 20 minutes.

i do have an ash tool and i always make sure i've cleaned under the grate and i run the tool around the sides of the grill to pull as much out of there as possible.
Title: Re: Big Green Egg
Post by: loopy on March 22, 2012, 11:55:51 PM
Quote from: euge
nice thick jalapeño cornbread stuffed pork chop.

that sounds delicious.  can you post a recipe and pictures?  I would love to make some. 
Title: Re: Big Green Egg
Post by: gmac on March 23, 2012, 01:41:10 AM
hugemous

BGE owners can make up their own words and there's nothing you can do about it!
Title: Re: Big Green Egg
Post by: bo on March 23, 2012, 02:54:24 AM
I guess I'm the only one here that has an electric smoker and a gas grill.
Title: Re: Big Green Egg
Post by: phillamb168 on March 23, 2012, 09:52:24 AM
hugemous

BGE owners can make up their own words and there's nothing you can do about it!

Redonkleish!
Title: Re: Big Green Egg
Post by: euge on March 24, 2012, 10:23:52 PM
Quote from: euge
nice thick jalapeño cornbread stuffed pork chop.

that sounds delicious.  can you post a recipe and pictures?  I would love to make some.

I've made the cornbread, and have to get the chops. While I'm at the meat-store I might as well pick up any beer that catches my eye. :o

Will post pics in what's for dinner.
Title: Re: Big Green Egg
Post by: euge on March 26, 2012, 12:14:28 AM
You know what? Changed my mind. Will post it here, where it belongs.

Roasted Jalepeno-Pecan Pregnant Pork Chops:
(https://lh5.googleusercontent.com/-M-hUig51Z98/T2-uguvDXWI/AAAAAAAAAY8/E5AFSXoWqTY/s640/2012-03-24%252016.59.24.jpg)
(https://lh6.googleusercontent.com/-v890dhBU14w/T2-uoAMO0CI/AAAAAAAAAZE/YxcUw2rQb7E/s640/2012-03-25%252016.55.16.jpg)
(https://lh5.googleusercontent.com/-iJFjeCc6GSw/T2-eMikXuOI/AAAAAAAAAYw/GEGZANlALD4/s640/2012-03-25%252017.35.16.jpg)
(https://lh5.googleusercontent.com/-P50aEGbOrWQ/T2-u435yAqI/AAAAAAAAAZU/BAmUvKIJ4AI/s640/2012-03-25%252018.01.20.jpg)
(https://lh3.googleusercontent.com/-WyDscRInreU/T2-vKToShPI/AAAAAAAAAZc/TnYOgMfHfbs/s640/2012-03-25%252018.11.32.jpg)

About a cup of jalapeño-pecan cornbread stuffing per 1 pound center-cut chop. Chops were brined overnight, stuffed and peppered. Cooking time to 155 was 55 minutes at 350-375 in the Egg. A 5 minute rest and I'm in succulent spicy pork chop heaven!
Title: Re: Big Green Egg
Post by: gmac on March 26, 2012, 12:43:27 AM
Looks fantastic Euge.  Gonna have to try that!
Title: Re: Big Green Egg
Post by: boulderbrewer on March 26, 2012, 02:55:28 AM
Not sure this was covered, check your lower vent holes. That will kill your temps, I can get 500 at less than half on the bottom and 1/2 inch full open on the top with the daisey wheel open full.
Title: Re: Big Green Egg
Post by: tschmidlin on March 26, 2012, 06:57:15 AM
Awesome euge!
Title: Re: Big Green Egg
Post by: euge on May 03, 2012, 05:46:32 AM
Damn I need to Egg me up some vittles.

I've noticed lately the smoke in my Egg has been a tad on the greasy side. Time for a burn-out?
Title: Re: Big Green Egg
Post by: gmac on May 03, 2012, 09:45:10 PM
Damn I need to Egg me up some vittles.

I've noticed lately the smoke in my Egg has been a tad on the greasy side. Time for a burn-out?

Burn out?

I did a mess of beef ribs last weekend.  Should have taken pictures.  Here's the glaze that I'm really loving right now.  Homemade recipe so feel free to change as you see fit.

1 jar Red Pepper Jelly
1/2 jar Ketchup
1/2 jar Plum Sauce
1 tbsp dice shallots
1 tbsp Worchestershire sauce
1 tbsp Molasses
1 tbsp rice wine vinegar
1 tbsp balsamic vinegar
1 tbsp part brown sugar
1/2 to 1 tsp or so (just eyeball it), Hot sauce, garlic power, salt, pepper, oregano, whatever herbs wind your watch.

I smoke the ribs until they are entirely done, cut them into individual ribs and the drench them in the glaze and back onto the grill to crisp up the glaze a bit.  Sweet glaze with nice red pepper taste. 
Title: Re: Big Green Egg
Post by: boulderbrewer on May 04, 2012, 05:36:29 AM
Six hours for an unbrined turkey (home grown Bourbon red) 2 fists full of apple wood delicious.
Title: Re: Big Green Egg
Post by: euge on May 04, 2012, 05:42:06 AM
So is it a burn out then?

I'm gonna light a fire in it and let'er rip... ;D
Title: Re: Big Green Egg
Post by: boulderbrewer on May 04, 2012, 06:30:10 AM
Time to do a 900f steak if you are going to do that! I think I should do that, now where is that grass feed beef section?
Title: Re: Big Green Egg
Post by: gmac on June 03, 2012, 04:14:47 PM
Trying a pork picnic shoulder today.  Not a big one but this will be the first pulled pork attempt. 
How long do you suggest for a 3-4 lb picnic roast? 
Thanks.
Title: Re: Big Green Egg
Post by: euge on June 03, 2012, 04:30:06 PM
It'll take 5-6 hours at 225 but if you foil it when the internal temp reaches 155 it'll finish quicker. You can move it to the oven at 225 at that point.
Title: Re: Big Green Egg
Post by: gmac on June 03, 2012, 04:37:02 PM
Thanks Euge.  I just put it on (12:30 local time) and my wife will be home from work about 6:30 so that should work out perfectly. 
Out of curiosity, how long would you need for a whole pork shoulder (to be done this fall when we move into our new house).

On a side note, headed to Kansas City, MO tomorrow.  I expect there will be BBQ in my future.  No free time so don't bother to suggest places because I'm on a set schedule but we're having supper tomorrow at some brew pub in the "Power and Light District".  I will have to temper my enthusiasm given that I'm surrounded by co-workers...
Title: Re: Big Green Egg
Post by: gmac on June 03, 2012, 06:00:05 PM
Also, how long do you guys soak your wood chips for?  I'm using apple chips soaked for a couple hours and I'm not getting very much in the way of smoke production.  When I first started doing this, I thought I got a lot more smoke but maybe I soaked them longer.  I haven't found a good source of apple lumps yet (may have to go cut down an apple tree) so I'm using store bought chips. 
Title: Re: Big Green Egg
Post by: euge on June 03, 2012, 07:42:59 PM
How big are the chips? You need to boil them. Otherwise they really don;t soak up that much water except if they are shredded.
Title: Re: Big Green Egg
Post by: boulderbrewer on June 04, 2012, 04:36:42 AM
I get plenty of smoke after a 20 minute soak but I close up the egg and go at 200 till done. I bet it determines the heat of the coals and when you add them. It is all technique. This is done with poultry betting the "heavier" meats need a stronger smoke. Duh!
Title: Re: Big Green Egg
Post by: gmac on March 24, 2013, 03:30:43 PM
Anyone have experience changing the felt ring?  I had mine heating up for steaks and got talking and forgot to go check it.  When I remembered, the dial (which stops at 700) was wrapped all the way round to almost 300 again.  Obviously that was a bit hot.  Needless to say I've gotta replace my felt rings cause they're toast now. 
Title: Re: Big Green Egg
Post by: euge on March 24, 2013, 09:08:40 PM
Ya I burnt mine off during a "burnout". :o Haven't bothered to replace the felt and no signs of a performance issue with the trusty old egg.

Replacement starts around $18.
Title: Re: Big Green Egg
Post by: gmac on March 25, 2013, 12:21:16 AM
I'm getting smoke leakage around the crack where the halves come together.  Plus I was doing beef ribs yesterday and was having trouble keeping the temp low so I think I'm getting some air leakage.  For $20 I think I'll try to put a new one on.
Thanks
Title: Re: Big Green Egg
Post by: MDixon on July 12, 2013, 06:13:13 PM
So I have longed forever for a Komodo Kamado (http://www.komodokamado.com/), but the price of admission has been far too steep for me to take the plunge.

Anyway I was in a Gander Mountain recently and noticed a CharGriller Kamado (http://www.lowes.com/pd_131712-49769-6719_0__) for around 3 bills and kept looking at it. It is a metal Kamado with insulated walls. The lid felt light and it appeared a bit like a gimmick so I kept on trucking. Later I checked the reviews and was surprised by how positive they were. There were some air gap issues, but later reviews indicated this thing was legit.

Fast forward to a Lowe's flyer and a $299 price tag. I had a $25 off so I ordered one online and had it shipped to my local store. The total weight is about 97 pounds and I put it together in a half hour to 45 minutes. The first thing you do is season the grate and so I fired up the beast with a few pounds of charcoal and burned it at 400-500F for over 3 hours. I was amazed it held the heat that well. I did two mods immediately, one was to get a Weber grate and the other was a Weber pizza stone. These are used as a heat shield above the firebox and work darn well for $25 worth of mods.

Next test was a 7 lb butt. I put around 8 to 10 lb of charcoal and lit it from one side. Before long I dialed in the heat around 220-230F and it got as high as 245F one time. The time I had in mind was about 7 hours and in that time I got to 195F and then closed the dampers. Unfortunately I should have pushed it to 200F before stopping the show. The butt reached 195F and held there and I would have liked it to climbed a few degrees higher. Now worries, when I opened the grill the butt was a thing of beauty so I wrapped it in foil and stuck it back on to just stay warm. For a 7 hour smoke I probably used 3 to 4lbs of the charcoal. I believe had I used all the charcoal in the firebox it could have went 15 to 18 hours.

I need to taco it out a bit more, but thus far I'm starting to believe this may have been one of the best purchases I've made in awhile.
Title: Re: Big Green Egg
Post by: Hokerer on July 12, 2013, 07:05:53 PM
Next test was a 7 lb butt. I put around 8 to 10 lb of charcoal and lit it from one side. Before long I dialed in the heat around 220-230F and it got as high as 245F one time. The time I had in mind was about 7 hours and in that time I got to 195F and then closed the dampers.

What are you using to measure your temps?  1 hour per pound seems awfully quick for a 225F smoke.  Or maybe mine just take longer but I'm more in the 1.5 to 2 hour per pound range at 225F.
Title: Re: Big Green Egg
Post by: djsanta on July 12, 2013, 07:38:06 PM
1.  If you're cooking low and slow you MUST have a good digital thermometer.  I recommend a dual probe unit so you can monitor both grill temp and meat temp.  The Maverick ET732 is a solid unit, and it's wireless so I can "watch" my BBQ while I sit inside drinking a homebrew.

2.  Don't wet your wood.  Just put the chips/blocks on your coals.  Wet wood lowers the heat of your smoker.  Dry wood provides great smoke.  You'll end up using less wood to get the flavors you want.  Just keep the lid closed or you'll loose the smoke.

3.  Just like homebrewing, keep notes so you can evaluate what you did and how you can improve.  There's nothing better than a well smoked hunk of animal flesh along with a delicious beer you brewed yourself!
Title: Re: Big Green Egg
Post by: MDixon on July 12, 2013, 07:45:15 PM
I used a digital for the smoker temp and a digital wireless for the meat temp. I forget the brands, I know the one used for the smoker temp is Pyrex brand, but most likely a Polder. I'm pretty sure the wireless is a Maverick.

The shrink wrap weight of the butt was 7lb, but I had it in the deep freeze for awhile. I'll bet I lost at least a pound of water weight by the time she thawed out. Keep in mind the temp also climbed up to 240F or so at one point. I'm not sure how long. It took some time to bring it back down to where I wanted it. That is one drawback IMO you cannot quickly lower the heat so you have to be careful to not let it get too hot.