Anyone here have/use a Big Green Egg?
 

I've been researching and shopping around for an upgrade to my smoker/grill. I currently have CharGriller like this:

http://truenorthbbq.com/wp-content/u...7/DSC_0007.jpg


It has served it's purpose for the last couple of years, and I've learned a lot on it. But I'm considering moving up to something higher end that will keep temps steady for longer without me constantly having to adjust the fire. The Big Green Eggs are stupid expensive, but virtually everyone that I know (or have read comments from) that has or uses one loves it. I'm someone who grills out a couple times a week all year round, so I'd definitely get my use out of it.

Anyone have input from personal experience using (or even eating stuff cooked on) one?

The BiL has one and loves it. He fine-tunes his temperature, controls the cooking process every which way, and his family (including my Lady) are all foodies, and all love the results. He also has a fire pit with a grill, and a regular gas bbq for large gathering cooking - the Green Egg is his love though. Just be wary of the weight. It would be a drag to crack the ceramic liner because it slipped on you. I have only watched him cook, not being a Grill Master, and I must say he really likes how responsive and consistent it is.

I never heard of a Big Green Egg. I just looked it up.
http://biggreenegggrill.info/wp-cont...egg-grill1.jpg
They look entirely different from standard grills, but they have some neat guts:
http://biggreenegggrillshop.com/images/BGEdiagram.gif
Seems like an excellent way to keep a meal heating evenly, not much heat will escape with that kind of a shape. Nifty..

Plus it's all thick ceramic, like a kiln, to hold the heat in.

Also you can buy huge ones.

Also also these things are VERY expensive.

Looked seriously at one a few years ago.
My primary use was to be as a smoker.
Ended up buying a Weber; cost much less and is a great smoker.
Biggest draw-back of the egg is lack of a water pan to maintain humidity if smoking foods.

You don't have to warn me about the weight. I just picked up an XL today. I unloaded it alone, and carried it from my driveway around to my backyard alone. Total weight on mine is a bit over 200lbs. I think I got my workout for today. :D


I bought the XL, the biggest one they make. We have a lot of company and I love making briskets and lots of ribs, so this should be perfect.

It was pretty expensive, but I think I got a good deal. I got a custom made table to set it in (retail lists at $647 for the table alone), almost $500 in accessories and add-ons, and my total cost will end up around $1600. Retail on everything I got was about $2400 Though that's kind of cheating because my Chase Rewards cards gives me 5% back from hardware and home improvement stores right now, so I took advantage of that. :D
Part of the deal I was able to get include a ceramic "plate setter". It's basically an insert you put above the fire rack to make the heat indirect and you can put a water pan directly on it if you like.

That is what I'm hoping!:thumbsup: The biggest advantage I want is to be able to do big items like brisket, turkey, pork shoulders, etc. that may take 8-15 hours. From what I hear, some people set a fire and leave it untouched for 18-20 hours without the temp having hardly any variation. That sounds awesome to me!






















Here is mine:


http://lstwo.com/images/52459762011064811928.jpg

http://lstwo.com/images/57371770821977312223.jpg


Mid-assembly and all finished. It definitely would've been nice to have a hand, but it wasn't impossible to do alone. I'll stain the table in a few days.

That is a real beauty. We're talking major boy-toy.
Let us know how you like it after a few uses.

Yeah, that's a good term for it. :lol: My wife complains that the only difference between me and a little kid is that all of my toys cost a fortune. :D




Used it last night, so I have some initial thoughts. I'll post up more after I've had more chances to try various things. We had some chicken thighs and wings. I seasoned them with salt, pepper, onion powder, and chipolte pepper powder. I grilled them at about 350* until they were almost finished. Then I took them off, tossed half of them in Hooters hot wing sauce and half of them in spicy garlic bbq sauce and threw them back on for several more minutes.

They were simply awesome. Very moist, and manipulating the heat level was so much easier than any other non-gas grill I've ever used. I look forward to trying more stuff on it soon. I may do some ribs or pulled pork on Monday. :)

I have had mine for a number of years. Love it. I use mine for smoking (pork shoulder, ribs, lamb, beercan chicken, turkey breast, Beef tenderloin all turn out great. Only thing I haven't mastered is brisket. Always tastes great but haven't figured out the secret to tender (this week a 7#er for 14 hours at 180F still didn't tender up??). I have grilled steaks a couple times with outstanding result. and chicken breasts for use with ceasar salad or to be chopped up in enchiladas is a definite home run. The indirect heat is a must for long cook times and when I need moisture I often just crack a can of beer and stick it in there. I also got a 3 level rack that helps when volume is required. I can get 8 racks of ribs on my large unit. Only mistake I made was not getting the biggest one they make. Have fun it's a great piece of equipment. Vary your wood choices for different flavors. I like pecan wood. beware long slow cooks w/ mesquite as it can get a bitter tang to it. Shorter cooks its a great choice.

Good info, thanks. :cool:




We are at the two week mark. As I mentioned, I grill out a lot. So in the last two weeks I've done two pork shoulders at two different times (one has a thread in this forum with pics), 4 racks of ribs, chicken thighs and wings, burgers, ribeyes, brats, plus a ton of sides like corn, potatoes, veggies, etc. Tonight it is porterhouse steaks, asparagus, and baked potatoes, all on the grill. Tomorrow is beer can chicken. I am blown away by this thing. It is amazing how easy it is to get things to turn out top notch. The temperature control is phenomenal. I did one pork shoulder for over 18 hours. I never had to add fuel (in fact, it was half full when I was done), and barely had to adjust the vents. It was awesome. I'm kicking myself for not getting one of these things sooner.

After read your review, I think that i also need to kicking my self for not getting one of these things sooner. Last month, i got the news of this green egg from my colleague. whatever but now i am enjoying all the foods using this egg. My great experienced when i was baked pork.