[nicneufeld]

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.

[deepsouth]

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.

[deepsouth]

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.

[gmac]

[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?

[MDixon]

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

[gmac]

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?

[maxieboy]

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! 

[beerocd]

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?

[euge]

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.

[deepsouth]

any update on this?

[euge]

any update on this?

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

[capozzoli]

i'm an expert,

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

[deepsouth]

i'm an expert,

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

cap, you so crazy.

[capozzoli]

Crazy like a fox.

[gordonstrong]

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...