Big Green Egg....number 3...
- Thread starter inkjunkie
- Start date
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bighammer
Well-Known Member
Dang dude you've got more outdoor cooking / smoking paraphernalia than my local Ace Hardware store Lol
inkjunkie
Well-Known Member
The inaugural lighting. Bit of tinkering with the inlet & exhaust but was able to get it to hold 225*. Checked it every 10 minutes or so.. Never moved off of 225*. Ernie is going to have the first use of it, she wants to make a cake in it....
What did the baby egg cost you?
I have been thinking of buying a big one, but the cost is holding me back.
I have been thinking of buying a big one, but the cost is holding me back.
1968dartman
life is getting better!!
A buddy of mine has one- it makes GREAT pizza's!!
1968dartman
life is getting better!!
But you get what you pay for.
inkjunkie
Well-Known Member
Bought it several years ago, don't remember. Will be stopping by the dealer tomorrow, will check on the price.
And your point is?
Last BBQ you will buy. Lifetime warranty on base, dome, firebox and fire ring. Very versatile cooker. The XL will run 24+ hours at 225* on a single load of fuel.
Tried an Ugly Drum Smoker, just never cared for it.
Lot of folks swear by the Weber stuff. Never tried one. On several smoking sites. Using a Weber kettle, or any of the thin sheet metal smokers often see pictures of them wrapped in welding blankets in the winter to keep the heat in. Not necessary on the Egg.
Looked into a Pellet Pooper. Most are thin metal, don't hold the heat real well. Most folks cover/stash them away in bad weather, pellets tend to absorb moisture. Most don't do direct cooking. We do a lot of direct cooking....burgers, chicken, steaks etc.
Neighbor was looking at our XL while back. Cried about the price. He gave me a pork butt to smoke for his family. Few days later was helping him unload an Egg from his truck.
Free country, you want to grill on a shopping cart over a fire go right the hell ahead..
Joe Dokes
Well-Known Member
Hey! Ink Junkie, don't be making fun of my shopping cart BBQ. It's the best the local supermarket had! ;)
On a side note, I've seen these before and often wondered how good these things work, it's nice to see some first hand knowledge and not just some sale brochure that makes a bunch of claims. I like BBQ ribs and Pork butt, and have thought about getting a green egg. Guess I will have to add it to my wish list.
As for grills, My wife bought me a weber gas grill for Father's Day a few years ago, best damn grill ever. Notice I said grill. Grilling and smoking are two totally different things. I've made ribs on it, they're okay and with a little work they're good, but the amount of smoke vs heat is hard to get just right. I bet with the Egg it's a piece of cake.
Enjoy the Egg.
Regards,
Joe Dokes
inkjunkie
Well-Known Member
Mr. Dokes
In regards to my making light of your shopping cart grill please accept my apologies.
The Egg is a great contraption. With the purchase of some accessories it can pretty much do it all. With a clean plate setter you can bake in it. The Bosses cake was delicious. Going to get a cast iron plate setter for the Large sometime soon so I don't get the Ceramic one dirty. Plate steer is used for indirect cooking, smoking ribs etc. You get any fat drippings on it when you go to bake your baked goods may taste like bbq. Adjustable rigs are available so you can drop the cooking surface right on top of the fire or jack it up into the dome where the temperature is higher. Buy a smoke generator and you can cold smoke butter, cheese, bacon etc. Some folks use a wok in the Egg.
There are other ceramic cookers available. Have never looked at them so.
I did balk at the price at first. But after using it for a while all but forgot about it. Will be the last cooker you buy.
The lifetime warranty on the base, firebox/ring and dome. As long as you are the original owner and buy it from an authorized retailer was one of the things that sold me...
Ever have any questions feel free to ask
Spare Ribs...just prep them however you see fit. Set the Egg up for 225* with the plate setter. If not foiling them they will probably take 6.5 hours or so. Foiled...give them 3 hours. Wrap them in foil for 2 hours with a bit of apple juice, beer, booze or, unwrap. Want them tender to the point that when you grab the bone the meat falls off give them about an hour after taking them out of the foil. We go about 30 minutes, just the right amount of pull.
Rub we use makes them so moist and juicy sauce is not needed...
Frankie
Member #9641
ole:
ExtraGold340
PV wedge head member 3
Company I work for sells both the BGE and the American made Primo and both out-sell the gas grills by a large margin. Once you figure out the learning curve they make delicious food
inkjunkie
Well-Known Member
While back I bought.....
https://bbqguru.com/StoreNav?CategoryId=1&ProductId=24
and have been less than thrilled, both by the way it works and the companies miserable customer service....
I bought this today....
https://www.flameboss.com/FB100-Kamado_smoker_controller
Just took a rack of spare ribs out to thaw...going to give it a try on Saturday...
https://bbqguru.com/StoreNav?CategoryId=1&ProductId=24
and have been less than thrilled, both by the way it works and the companies miserable customer service....
I bought this today....
https://www.flameboss.com/FB100-Kamado_smoker_controller
Just took a rack of spare ribs out to thaw...going to give it a try on Saturday...
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