Convince me to buy a big green egg

[Atlanta Cracker]

What size does everyone have. Large vs XLarge is the question I really want to know.

 

 

I have a L and have only ever really needed an XL once. My guess is they would burn more charcoal over time as well.

[DMD]

I own a large BGE. It is plenty for what I need and the only time I have wished for larger is when I cook ribs since I can only cram five racks into mine and my ribs are typically the most called for when we have family get-togethers or parties. But that is also using a rib rack that stands them up on their side. Otherwise maybe only two racks of ribs.

 

It has no problem with pork butts for pulled pork and I always cook two 8 lb shoulders at a time. Or one big beef brisket. Unless you often cook for more than ten or twelve people, I would think the large BGE would be plenty.

[montster]

I own a large BGE. It is plenty for what I need and the only time I have wished for larger is when I cook ribs since I can only cram five racks into mine and my ribs are typically the most called for when we have family get-togethers or parties. But that is also using a rib rack that stands them up on their side. Otherwise maybe only two racks of ribs.

 

It has no problem with pork butts for pulled pork and I always cook two 8 lb shoulders at a time. Or one big beef brisket. Unless you often cook for more than ten or twelve people, I would think the large BGE would be plenty.

 

Like I said, large BGE here, and I do the same thing with pork shoulders -- I've cooked 20 pounds of it, easily fed about 15 adults and we had leftovers for a few days afterward. I've had mine for two years and we have large dinner parties all the time where I've used the Egg, and I've never thought I needed an XL.

[untateve]

Large. I can think of less than five times I thought an XL would be nice.

[Big Country]

How would a BGE be for doing simpler fare like burgers and dogs o chicken breasts?

 

Gotta admit I do like that I can fire up the weber gas grill and throw something simple on it in 10-15 minutes if need. I'm guessing the BGE is not suitable for those situations?

[montster]

How would a BGE be for doing simpler fare like burgers and dogs o chicken breasts?

 

Gotta admit I do like that I can fire up the weber gas grill and throw something simple on it in 10-15 minutes if need. I'm guessing the BGE is not suitable for those situations?

 

I do burgers and chicken breasts in the Egg all the time. Yes, it does take a bit longer to get the coals hot and at the desired temperature. I used to have a Weber charcoal grill, and the improvement in taste when I switched to the Egg was well worth the extra time.

[DMD]

How would a BGE be for doing simpler fare like burgers and dogs o chicken breasts?

 

Gotta admit I do like that I can fire up the weber gas grill and throw something simple on it in 10-15 minutes if need. I'm guessing the BGE is not suitable for those situations?

 

I use my BGE for burgers all the time. I use lump charcoal (mainly oak I think) and I'll get it up to 400 or 500 degrees before I throw on some slightly wetted wood chips like mesquite, apple or cherry. Add on the burgers and they come out with the grill marks and slight crispness to the outside with the smoky flavor and the inside remains moist and juicy because you cook it faster on the hot grill.

 

I have a gas grill too and I will use it for a burger only if I am in a really big hurry but the results are never as good. It just cooks the meat, it does no smoky magic. McDonalds is fast too.

[untateve]

How would a BGE be for doing simpler fare like burgers and dogs o chicken breasts?

 

Gotta admit I do like that I can fire up the weber gas grill and throw something simple on it in 10-15 minutes if need. I'm guessing the BGE is not suitable for those situations?

 

These are the type of posts that make me sad.

[DMD]

These are the type of posts that make me sad.

 

You can only bring a horse to water.

 

You cannot keep its head under until the bubbles stop.

[Scooby's Hubby]

I own a large BGE. It is plenty for what I need and the only time I have wished for larger is when I cook ribs since I can only cram five racks into mine and my ribs are typically the most called for when we have family get-togethers or parties. But that is also using a rib rack that stands them up on their side. Otherwise maybe only two racks of ribs.

 

It has no problem with pork butts for pulled pork and I always cook two 8 lb shoulders at a time. Or one big beef brisket. Unless you often cook for more than ten or twelve people, I would think the large BGE would be plenty.

will the lump charcoal last long enough for a real whole briskett (12-16 lb'er)? My fear is that I will have to remove the meat to add charcoal for a 12+ hour smoke. Please advise ...

[untateve]

will the lump charcoal last long enough for a real whole briskett (12-16 lb'er)? My fear is that I will have to remove the meat to add charcoal for a 12+ hour smoke. Please advise ...

 

I once smoked a pork butt for 24 hours without adding more lump charcoal. Yes--24 hours.

[DMD]

If you load it up, there is no problem with the charcoal lasting. You do not use that Kingsford crap that is half sand and binders. Lump charcoal will last long enough for anything if you set the temperature right.

[Chief Dick]

Gotta admit I do like that I can fire up the weber gas grill

 

I just felt a disturbance in the force...

[matt770]

I once smoked a pork butt for 24 hours without adding more lump charcoal. Yes--24 hours.

Questions...

Do you tend the meat at all while you're smoking it or just leave it in there? I'd be tempted to check on it. If you're going at a slow smoke, does it screw up your temperature if you open the Egg? Do you turn the meat very often?

 

For most meats, if you keep smoking even after it's "done", it just keeps getting more and more tender, right? Or can you overdo it?

[montster]

Questions...

Do you tend the meat at all while you're smoking it or just leave it in there? I'd be tempted to check on it. If you're going at a slow smoke, does it screw up your temperature if you open the Egg? Do you turn the meat very often?

 

For most meats, if you keep smoking even after it's "done", it just keeps getting more and more tender, right? Or can you overdo it?

 

Last month, I put 18 pounds of pork shoulder in the Egg at 5:40 pm. I closed the lid and didn't open it until about 11 am the next morning. Dome temperature stayed between about 200 and 250 degrees, depending on the wind. Internal temperature of the meat was higher than recommended (probably about 200 degrees or so) but it was tender as could be. I typically put in more coal than needed, and when I took the meat off, I still had about half of the coal left. When I do long smokes, I typically clean the whole Egg and arrange the coals so that the biggest pieces are at the bottom. You want to make sure there's air flow to keep those coals lighted. If you do it correctly, you don't have to worry about anything. I've done it wrong and have had the fire die in the middle of the night. That's a pain.

[untateve]

Questions...

Do you tend the meat at all while you're smoking it or just leave it in there? I'd be tempted to check on it. If you're going at a slow smoke, does it screw up your temperature if you open the Egg? Do you turn the meat very often?

 

For most meats, if you keep smoking even after it's "done", it just keeps getting more and more tender, right? Or can you overdo it?

 

I tended to check and re-check temps all through the nite--that's just my personality. Then my wife bought me one of these:

http://www.nakedwhiz.com/productreviews/digiq2/digiq1.htm

 

for The Egg and it maintains a very constant temp with no effort at all.

 

If you open The Egg, it will briefly drop the temp inside the dome. However, I don't open the dome very much and have no need to turn the meat during a slow smoke.

 

Some meats must be cooked for a very long time (e.g., pork butt) to achieve tenderness. I would imagine if you smoked a pork butt past much past 200 degrees internal temp, it could dry out rather than become more tender.

[matt770]

I don't think I can wait until October.

[Atlanta Cracker]

I once smoked a pork butt for 24 hours without adding more lump charcoal. Yes--24 hours.

 

+1

 

 

I am cooking sausages on mine this evening. I will open the grill 30 mins before I am ready to eat, stir the existing coals around and add a few if needed (usually not), light a couple of starters in various places, come back in 20 mins to grill them up. When done close both vents and all remaining coals will be there and available for the next cook.

 

I have never once wished I had a gas grill. All a gas grill gets you is 10 less minutes from wanting to cook to cooking time and 90% less flavor.

[Big Country]

+1

 

 

I am cooking sausages on mine this evening. I will open the grill 30 mins before I am ready to eat, stir the existing coals around and add a few if needed (usually not), light a couple of starters in various places, come back in 20 mins to grill them up. When done close both vents and all remaining coals will be there and available for the next cook.

 

I have never once wished I had a gas grill. All a gas grill gets you is 10 less minutes from wanting to cook to cooking time and 90% less flavor.

 

Given this, it appears the egg can get up to temp rather quickly.

[untateve]

Given this, it appears the egg can get up to temp rather quickly.

 

You appear to be seeking convenience over flavor. Sadly, you do not seem to know that you can have both.

[Big Country]

You appear to be seeking convenience over flavor. Sadly, you do not seem to know that you can have both.

 

I only seek convenience for times when convenience is needed.

[Scooby's Hubby]

Academy has the Kamodo for less than $500

[montster]

http://www.nytimes.com/2011/07/13/dining/t...&ref=dining

[Chief Dick]

http://www.nytimes.com/2011/07/13/dining/t...&ref=dining

 

His glass of white zinfandel must be on the deck rail, out of the camera's eye.

[montster]

Also, Costco is now selling a ceramic cooker (at least, the one here is). Its size looks to be between the medium and large BGE. Quality doesn't look as good, but at $500 it's less expensive.