Any Big Green Egg owners?

[bitslammer]

My "old" gas grill is due for some repair & replacement parts and I'm definitely going to keep it in shape because of the rotisserie alone. We do at least a chicken, capon, turkey, or a few games hens, once a month or more. Nothing like the crispy skin and juicy meat you get from a rotisserie.

While looking for parts I also did some research on "The Big Green Egg." Basically it's a clay cooker that can be used as a grill, smoker or oven. Being clay it's actually like having a brick or tandoori oven. That's attractive because we also do a lot of pizza on the grill on a baking stone. Problem is it takes a while to get the grill up to the 700*F+ range that I want, and it's hard on the grill.

The Egg being clay can reach that temp no problem and hold it. That would be perfect for the pizza as well as searing steaks and thick cut pork chops.

Anyone else have on of these? If so how do you like it?

 

[KingSmono]

I don't have one, but have always wanted one! There's a BGE-dealer nearby, so I stop in from time to time and drool over them. But boy are they heeeavy (and pricey!).

 

[karlthev]

Same here. Always wanted one but, wanted to see who had one before I spung for the big bucks. My gas grill was an arm and a leg when I got it 25+ years ago and still works like a champ but looks like a dog. "Warm Morning" I believe is the name. The BGE just looks like something I need to have but, I think wood/charcoal grills tend to use a lot of fuel if your just grilling a few bergers or dogs and don't have a bunch of folks over for a party. You have to get the whole thing going and then, it just burns away for quite a time without being used for anything after the cookin' is done. I just shut my gas grill down when I'm done. I'm lead to believe the BGE is better on fuel in this respect....



Karl

 

[Stillphoto]

I remember reading in Inc. Magazine a little segment that asked the CEO of a large company what a few of his favorite things were in regards to objects. The BGE was one of them.

Got me interested in one. He said it will cook a turkey to perfection in 10 hours...but the real cool thing is that it will flash-cook a pizza in 2 minutes. When's the last time you could cook individual pizzas for a family of 5 in under 10 minutes?

 

[bitslammer]

OK so there's enough community curiosity that I would be doing a public service in getting one of these and giving some firsthand feedback. I just looked at one of the XL models while at lunch and it was $1080 out the door with side racks, stand (nest), and a few other goodies. Weighs ~180lbs.

I've done a lot of Internet research and there is a consensus that even the large models use very little fuel. Many say they get several uses from the charcoal as they just smother it after each use.

I also saw on the factory brochure that a turkey can be done in 3hrs. It didn't say what size though.

 

[Bright Scouter]

A friend of mine has one and loves it. We both do a lot of cooking outside besides the grilling we do. He has always said that it does an excellent job. Takes very little time to get to know it well. He uses his now almost as much to slow smoke stuff as he does to grill it.

I would love to have something like that to smoke with, but a gas grill to just cook some burgers or sear some steaks.

 

[shakeylegs]

bitslammer,

Big Green Egg has a forum on it's web site (http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=showcat&catid=1) and it's sometimes very active. You might want to check it out.

I have not used the egg but have used the original Kamodo on which the egg is based. The kamodo is very fuel efficient, roasts and smokes extremely well, and with some skill can be used to grill. The egg may be more grill friendly due to it's truncated shape (the Kamodo looking like a tall conga drum - think Ricky Ricardo). The pizza thing has always appealed to me but not enough to justify the cost of the egg. I'll stick with a pizza stone in a 550 degree oven or a Weber kettle.

 

[bitslammer]

Thanks. Saw that when I scanned their site. Definitely a loyal following liek the Weber fans. I talked to the guy at the store and asked just how hot you can get one of these. He says the felt gasket is goo to about 1100*F and a few customers have melted theirs!

Now that's the kind of searing temps I'm looking for! :thumbsup: I've even seen a controller that powers a small fan for temp regulated by adjusting airflow.

 

[shakeylegs]

Thanks. Saw that when I scanned their site. Definitely a loyal following liek the Weber fans. I talked to the guy at the store and asked just how hot you can get one of these. He says the felt gasket is goo to about 1100*F and a few customers have melted theirs!

Now that's the kind of searing temps I'm looking for! :thumbsup: I've even seen a controller that powers a small fan for temp regulated by adjusting airflow.

pizza and surface mount anyone?

 

[KingSmono]

Same here. Always wanted one but, wanted to see who had one before I spung for the big bucks. My gas grill was an arm and a leg when I got it 25+ years ago and still works like a champ but looks like a dog. "Warm Morning" I believe is the name. The BGE just looks like something I need to have but, I think wood/charcoal grills tend to use a lot of fuel if your just grilling a few bergers or dogs and don't have a bunch of folks over for a party. You have to get the whole thing going and then, it just burns away for quite a time without being used for anything after the cookin' is done. I just shut my gas grill down when I'm done. I'm lead to believe the BGE is better on fuel in this respect....

Karl

One thing to keep in mind too, is that the BGE uses a different kind of charcoal, which I think is more expensive. I'm not sure it's just "recommended," or if you HAVE to use the special charcoal though.

 

[karlthev]

"Special charcoal".....Hmmmmmm...I dunno about that aspect.....


Karl

 

[KingSmono]

"Special charcoal".....Hmmmmmm...I dunno about that aspect.....


Karl

It's called "lump charcoal"... and I'm not sure if it's easy to find in a pinch, or how much it costs.

 

[bitslammer]

It's preferred but not mandatory. I've always used that anyway. It's readily available in the grocery here as well as Costco.

Briquettes are made with some pretty "odd" stuff as they are often made from sawdust. Things like straw and binders. :sick2: I don't even use lighter fluid. For me it's a chimney starter or propane torch to get them going.

 

[CLHC]

A friend of mine has the XL and had custom rolling stand built for it. Mind you you, he builds his own smokers and yet he really likes the BGE.XL. For his cooking/smoking, he told me that all it takes is simply a handful of the "chips" that keeps it going hot!

Enjoy!

 

[bitslammer]

Well I took the plunge and got the XL yesterday. Stopped by the butcher on the way home and bought $40 worth of steaks and chops since the thing weighs >200lbs I figured I could ask my neighbor to help get it out of the Jeep. A few hours and a few beer later we had it assembled and cooking.

Not bad for a first run. I think I went to light on coals at first. At least with the XL I think you need to have enough coals to hit 500*F or more although you won't burn them completely leaving plenty for another 1-2 meals.

It was agreed by all that the meat was tender, juicy and good. Another session will be attempted this evening as to become more familiar with operation. This will be repeated until perfection is reached. Then we'll tackle using the Egg as a smoker. That will wait for weekend sessions. Pics will follow.

 

[KingSmono]

Well I took the plunge and got the XL yesterday. Stopped by the butcher on the way home and bought $40 worth of steaks and chops since the thing weighs >200lbs I figured I could ask my neighbor to help get it out of the Jeep. A few hours and a few beer later we had it assembled and cooking.

Not bad for a first run. I think I went to light on coals at first. At least with the XL I think you need to have enough coals to hit 500*F or more although you won't burn them completely leaving plenty for another 1-2 meals.

It was agreed by all that the meat was tender, juicy and good. Another session will be attempted this evening as to become more familiar with operation. This will be repeated until perfection is reached. Then we'll tackle using the Egg as a smoker. That will wait for weekend sessions. Pics will follow.

That is awesome, congrats!! BBQ at bitslammers!!

Can't wait to see pics of the BGE/Nest/Food! (yes jealous!)

 

[Stillphoto]

Awesome, you picked the right time of year that's for sure.

The XL huh? Go big or go home! That thing can cook 2 turkeys side by side right? Monster!

 

[bitslammer]

2 big turkeys or 3 small ones with ease. I figured that if i wanted to cookout for the neighbors I'd need some space so I went XL. I've already got the "1/2 moon" rack extender ordered too which allows me to have a 2 level rack. This is mostly used when smoking mass amounts of food but can also work for doing say meat on bottom and corn/potatoes on top. Since it's only 1/2 circle you can still reach under no problem to flip your food.

I'm hoping the rain holds off this evening. I might do a pizza.

 

[CLHC]

Congratulations and Way to go on that BIG GREEN EGG XL! ! !

 

[bitslammer]

OK so tonight we really put the Egg to use.

Here's the monster:



We started with Grilled Watermelon with Honey Lime Glaze. Yum.



Next we cranked it up to inferno mode. Still pic doesn't show it but that baby was roaring like a jet engine.



That's about 575*F



And only 5 minutes per side later we have:



Perfectly done steak & chops. Because of the high heat and moisture retention of the Egg they were incredibly juicy and moist.

There is little doubt I won't be needing the other grills ever again. Yes it looks way to big for 3 cuts of meat but it was just me & the wife. Most of the other times we'll use it there will be friends, family and neighbors so we need that space.