Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Mint on June 29, 2007, 04:11:00 PM
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Does anybody use the Big Green Egg for Smoking and gilling? How do you like it?
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I don't have one, but I've seen (and tasted) what they can do. It's not your traditional Texas style smoker/pit. A friend of mine has one and he loves it. He says it's a breeze to keep the temp constant, and it'll cook all day using minimal coals. The only draw back is size, but I guess they probably come bigger than the one he has. It looked like you couldn't do more than one chicken on it, and surely wouldn't do a 12 to 14 pound brisket. I must say though... the one chicken was done right!
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Last Sunday I attended a grilling class (my wife signed me up) and they had a Big Green Egg (BGE) there. They cooked ribs, chicken, steak, and pork on the BGE, a high quality gas grill, and a infrared grill. All meats were seasoned the same for all three cooking methods.
The ribs were done first due to the long cooking time followed by the steak, chicken, and pork. I and most of the people in the class liked the ribs from the BGE better than those from either of the other grills. However, I preferred the steak, chicken, and pork from the gas grill because the BGE imparted a smokey flavor to these meats that I wasn't fond of. Other people liked it though.
The BGE comes in four sizes and with the bench necessary to hold it, can run over $1000. If you like to grill with charcoal, the BGE is probably your best choice. If you don't mind using a gas grill the BGE is still a good choice but maybe not the best one depending on what flavors you like.
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The big draw back is the size. There are two sizes available. The BGE is the most recognizable brand, but they originated in Japan, and are known as Kamodo cookers. all basically the same. Heavy ceramic chamber that holds the heat and provides a constant temperature. The one big BBQ guy that always cooks on them is Ray Lampe, aka Doc BBQ. I beleive he is sponsored by them. But, he only cooks for competitions, has several going at one time (one for each category), has a helper, and is only cooking for the judges (6), not crowds. It can be quite a feat trying to maintain 4 fires at once. I'm still looking for a used 8' pit in good shape because I'm sick of maintaining 4 fires due to lack of cooking space.
If you're only going to cook for a small amount, a WSM or bullet type smoker might be more suitable for you Jeff. They're less money than the BGE, and you have 2 cooking levels. You can do 2 shoulders on it no problem, one on each grate. I have 2 Bullets, and 2 homemade 55 gallon drum smokers. I've never had a problem with any of them, except for keeping an eye on all the fires at once.
In the 55 gallon ones, I line the bottom with fire bricks to aid in the heat retention. I just did 2 shoulders and 2 butts in one the other day for the NYB BOD meeting yesterday. 11 hours, no problem.
Hope this helps you out Jeff. E-mail me if I can help you.
[email protected]
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Yep, the Weber Smokey Mountain Cooker/Smoker does a great job for the money...nowhere near $1000.
-Brian
www.bowyersjournal.com (http://www.bowyersjournal.com)
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Thanks for posting. The reason why I was looking at the BGE is due to the fact that I hear once you stabilize the temp you can basically leave it alone for 10 hours with out messing with it. I have a bullet type smoker, a brinkman that works well but you have to add water every 4 to 5 hours and watch the temperature. Due to this fact I haven't been using it as much as I would like. What I would like to due is start off a brisket at 11:00pm and go to sleep then get up the next day and check it out until it is done then bring it to our archery club for the guys. This might be wishful thinking but from what I am hearing aboutthe BGE is that you leave it alone once the temp has stabilized and the ceramic keeps the temp stable.
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Jeff, you can line the water pan of your bullet with a double layer of heavy duty foil, then fill it with sand. The sand acts the same as the water in diffusion of the heat, so that the flmaes below are not in direct or nearly direct contact with the food. Make sure to line the water pan if you try it, or you'll be buying a new pan. The Kamado cookers do hold the temps steady and for longer periods of time, but you will sacrifice size. I don't know if it can hold a full brisket, not poundwise, but sizewise. The the table goes for close to 500 bucks alone, and the cooker itself is close to 900 bucks. That's a big investment for not a lot of space in my opinion.
I've been thinking of wrapping my bullets in some high-temp insulation. The type powerplants use around their boilers. I think it's good up to 1350 or 1500 degrees.
Some guys even make smokers out of old refrigerators, for that same reason. The insulation on the units is great for holding temps in the chamber.
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Not sure which model Brinkmann you have but there are several potential problems depending on the model. Most of the Brinkmann's I have seen are made of very thin steel which immediately creates temperature/insulation problems. And most of the ones I've seen have open bottoms which makes it virtually impossible to have any control whatsoever over the temps.
If you are looking to do simple things like brisket, pork shoulders, ribs etc, you can save yourself a ton of money by going with a quality smoker like the Weber Smokey Mountain Smoker or similar. If it's set-it-and-forget-it that you are looking for, take a look at the line of electric smokers with digital temperature controls.
Good luck with whatever you decide on.
-Brian
www.bowyersjournal.com (http://www.bowyersjournal.com)
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My pop got me into these things. I know nothing about BBQ, but even I can put nearly anything into it; regulate the temperature--easily done by adjusting 2 dampers--and walk away from it for a few hours.
I'm BBQ-ing like a guy named "Bubba". I highly recommend these things. The results are awesome. :thumbsup:
J
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I have the large model Egg and use it for all my outdoor cooking. I gave away my stainless propane grill. After you learn how to manage temperature the Egg is great. I can cook supurb steaks in less than 15 minutes including lighting the lump coals. One major drawback is that they are expensive, my rig was about $1000.00. That being said I don't believe I will own another type of grill.
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I built my own BGE from a 22" flower pot and matching bowl shaped pot as a lid. I placed a 1000w single electric burner in the bottom and fished the cord out the drain hole. It sits on three ceramic feet anout an inch tall. I placed a weber thermometer in the drain hole of the pot used as a lid. I used a stainless steel milk pitcher that holds about 4 cups or 3.5 big handfuls of water soaked wood chips and sit it on the burner. Inside the big pot I placed an 18" and a 16" weber grate to hold whatever I am smoking.
Prepare meat, turn on the burner (i leave it on all the way to high and just plug it into an extension cord for on/off) give it 15 minutes or so to get hot, put meat inside and close it up.
Four hours later at 200F I have PERFECT racks of baby back pork ribs. Easy as pie.
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Oh and about $65 all in from Home Depot.
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highpoint, my son has a BGE and I helped him build the cart/table for it, great cooker; however, yours seems the way to go because they're so expensive. Going to try it.
Have a question and concern though, do some of the large clay pots you get these days have lead in them?
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Yeah it's tempting to get the BGE but why drop the cash? Mine works same if not better. The $900 is another BW for me! I a PSAX is most likely the one i'd order........
As to the lead issue I am not certain. The carcinogens in the smoked meat should kill you sooner, not to mention the fats in the meats. The cost being so low and the results so good I don't really think about lead. The idea for the faux BGE came from Alton Brown's cooking show on TV and he never mentioned lead as an issue, in the terra cotta pots, and I am sure covers his ass before telling a million viewers to copy his ideas. Lead is more likely found in a glazed ceramic pot than un-glazed.
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I have the lg. BGE and love it! I have owned gas grills and reg. charcoal grills. Never again, I gave away our last gas grill. The BGE is expensive but so versatile. You can cook @100 deg. or up to 800 deg. Just my opinion. I usually cook the meat for my family and put it on while I'm in the knifeshop, I never check it till dinnertime. It will spoil you!
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I gave my fancy stainless propane grill to my sister after I tried a BGE. As others have mentioned, it really spoils you for other grill types. Just like brad said, sear steaks at 800* plus or slow cook stew meat at 250* or pretty much any temp you want. After a little practice, just set the vents and leave it alone and it will maintain temp for hours. I built a table on casters so I can move it around easily.
(http://i17.photobucket.com/albums/b66/Hogbear/P1010031.jpg)
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Lookin Good... Love the transport system! LOL
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The only negative of the BGE I can see is the $$$. I have the WSM and use a power draft system, a pitminder, which eliminates temp spikes,vent adjustments, and saves charcoal. I've done 4 butts at a time with no water in the pan and did not have to add any fuel. This set up will let you start the cooker then go to sleep, keeping very accurate temps throughout the night. Pitminder from BBQGURU is 145.00 and WSM is 209.00 with free shipping from Amazon. Here's a great site if you like to smoke: http://www.virtualweberbullet.com/
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I HAVE A LG BGE. I HAVE LIFETYME SMOKER($600) THAT I HAVE GIVEN TO MY SON IN LAW. I ALSO HAVE AN ELECTRIC LIL TEX SMOKER THAT IS REAL GOOD($650), A DUCANE GAS GRILL WITH ALL OF THE EXTRAS, I DON'T KNOW HOW MUCH I SPENT ON IT. I HAVE HAD MANY OTHER GRILLS/SMOKERS IN THE PAST THAT HAVE BEEN THROWN BY THE SIDE. THE BGE IS BY FAR THE BEST COOKER THAT I HAVE EVER HAD. SEVERAL OF MY FRIENDS HAVE PURCHASED THEM AFTER SAMPLING MY COOKING. I GRILL & SMOKE CHIKEN, TURKEY, FISH , MEAT AND COOK CORNBREAD, PEACH COBBLER, CAKES & PIZZA ON IT. NEED I SAY MORE IT IS WORTH EVERY PENNY AND DON'T FORGET TO GET EVERY ACCESSORY FOR IT.
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Our BGE is one of the best things we ever bought. We have the large one. It handled our Christmas turkey.
Someone said that there is two sizes of BGE. Wrong, there is 5. Mini, small, medium, large and EX-large.
(http://i31.photobucket.com/albums/c354/tjking/005-6.jpg)
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Added the small one yesterday.
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I think they make 4 different sizes now, mini, small large, ex.large you can put a lot of meat on a large.
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Is there room to do a two-level fire (coals piled to one side for initial searing and few or none on the other for longer roast) for a good sized steak, etc.?
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2 level is not needed. Sear, close the lid and adjust airflow. Closing the lid stops flare up.
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Highpoint--
Are you leaving that burner at high for four hours to get 200 degrees? Does that restrict you to usage at certain times of year?
I wonder if there are rheostats that go up to a thousand watts that can be wired in line.
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Just saw one of these babies at Sam's for $695. Looked pretty big. Guess it was the extra large. Is that the standard price?
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You probably saw a large egg. The X lg has a msrp of about $1500.
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What is the best type and brand charcoal to use in the BGE?
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Lump Royal Oak from wal-mart. The best I have tried.
Benny
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My Uncle left me an origional Kamado, it's about 40 years old. I haven't used it in 20 years =or so. I remember some mighty fine food coming off it though. I might just fire that baby up!
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Besides Trad shooting and fishing, i also do bbq, i have a couple diferent smokers..i just thought you guys who are interested in this might like one of my other favorite sites..
www.smokingmeatforums.com (http://www.smokingmeatforums.com)
i hope its not against the rules to promote another forum, if it is just delete this.
if its ok, then i think all the answers are here...its kinda the "Trad gang" of the smoking world. super nice people a live chat to ask real time questions.. and trust me they can have a first time guy cooking edible stuff real quick.
any smoker mods, and build alongs are also here.
just thought you guys might get some good advice here.
Jason
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Good to see this thread still alive. I just made 2 excellent dry rub racks of babyack ribs for my ANniversary dinner on the 18th with the DIY BGE. After about 2 years of filling it with grease, I decided to pitch it and probably get a large BGE, used. My DIY egg would climb right to 200F for four to five hours no prob. What did occur though was having an upper and lower rack, the lower rack tended to be "crispier" when all was said and done. That said, we usually didn't eat two whole racks, so no big there. I did get tired of rolling it around on a little flowerpot cart and my lid isn't hinged so you would have to hoist it. Just not very convenient, but very effective.
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I've got a large Egg and I'll never go back to propane or the briquets. Lump is the only way to go! The longest/slowest cook I've done so far is just over 12 hrs and it was awesome. I'm working my way up to a brisket in the 16-18hr range.
I bake in it, roast in it, sautee in it (with my griswold cast iron pans), and steaks or burgers can't be beat on it. If you want the best pizza you've ever tasted try one on an egg! I whole heartedly recommend it to everyone. The price is up there; but, it definitely will last longer than any of the propane grills out there!
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I've had a large BGE for about 8 years now and it's by far the best cooker ever! From slow and low, to high heat sears, and everything in between hands down the best. My wife bought it for me as a surprise one Christmas, she says every year "I'll never be able to top that present" and she's RIGHT.
I smoked a 12 lb brisket all day at 225 degrees earlier this week and never touched it once after I put the meat on.
Set it and forget it. The Kamado style cooker holds moisture in meat better than any other cooker.
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How the years go by. I started thisthread in 2007 when I was planning on building a elevated deck on my house. Well that never happenned do to the county codes i had to deal with that would have made it the size of a bathtub so i had a large patio installed last year and plan on getting the EGG in the next month or so. I found a How to on the web on how to build the table so that will be done first. Can't wait to get started.
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Mint...have you looked at the Traeger Pellet grills?
I sold my green egg after I ate off the Traeger for a week in hunt camp and bought the Deluxe. Never looked back.
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Terry, Does the Treager self load like the Bradley smoker or do You just build a fire like in a charcoal grill? Also are You limited to using the pellets or can charcoal be substituted?
I'm going to replace My grill sometime this year and am not real sure of what to get yet
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I don't know about the smoker...but all you do is turn it on to the temp you want....pellets are fed by an auger....
CLICK HERE (http://www.traegergrills.com/shop/grills)
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Thanks Terry I'll check these out in person when it's time to buy a new one.
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I have a treager but like my egg better, treager does not get hot enough to put a great sear on a steak, treagers are great for smoking but my egg does everything better.
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Steve....don't know what kind of Traeger you got...but mine gets up to 400. I cook all sorts of stuff on it....just don't want folks to think its just a smoker....far far from it. It IS a grill.
And with the indirect heat, you really don't need a sear on a steak....that process is used to seal one side of the steak to keep the juices in on direct heat cooking, and as you know, both the grills are radiant heat which greatly increased dry out of meats. Of couse, if you have other reasons for a sear...
BTW...just how do you sear a steak on a green egg?
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I lined the bottom of my Treager with firebricks and bought a thermal blanket from another manufacturer for the top, and I can get to 450 degrees easily and quickly in a Montana winter. Having the grill out of the wind as much as possible helps also. If you go to one of the Treager websites you will see discussions of removing one or both heat baffles for a direct flame sear. People who know more than I say there are no problems with grease buildup with the baffles removed, but I'm leery of that in bear country.
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I went to check out the Treager grills at the place where there website said they are sold near me. They haven't carried them 2 years.
Do You fellers that own the Treagers store them inside? Or is it possible to cover them and leave them on a deck?
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I bought mine at a Costco promotion, and it came with a really nice cover.
There is an electical connection for the auger, so you likely need to take care not to let it get wet.
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Thanks Jock.
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Mine stays out in the open on my patio....with the Traeger Cover.
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Try a Royall Wood Pellet Grill, You will say Big Green what!!!! http://www.royallgrills.com/buy.html?page=shop.browse&category_id=1 You will be amazed!
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I've got an Egg. I love it. My only issue was learning to be patient with it as it heated up. And you've gotta be careful which charcoal you use. Some last longer than others. Each type has it's own flavor. Mmmm good!
homebru
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Thinking of getting a Traeger but also looking at the Green Mountain Grill Daniel Boone model. Anyone familiar with them?
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We went for the KamadoJoe over the Egg due to the better side tables and the overall finish. Both are basically the same. But I gotta say, pizza, salmon, meats; why did I ever want a propane bbq??? We use it almost every evening, and I see one of the attachments is a carrier that mounts to your hitch receiver. WELL!!!!
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I have three sizes of the Kamado. Tip on the extra large is that they really generate and radiate a lot more heat than the large. Need to put in extra effort to keep the heat down...the large is plenty for a 24# turkey.....Tom
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Another BGE owner and it is without a doubt the best home related purchase I have ever made. Wood fired pizza oven? Check. Sear steaks to produce better-than-steakhouse results? Check. Overnight pork butt or brisket in 10 degree weather without a single trip out to adjust the temp or add wood? Check.
Yes, they are expensive but you will never buy another grill...lifetime warranty on everything and they stand by that. I've had to have all the internal ceramics replaced due to them cracking (I use it a lot even in the winter and that hot cold fluctuations crack the ceramic) and it was incredibly easy.
Would not hesitate to recommend with the utmost confidence.
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I finally got around to getting a Kamado and have been kicking myself ever since on why I waited so long. I ended up getting the Kamado Joe since I really liked the innovations they have made like the divide & conquer grill system.
I've been using it most nights for the past month since I got it and my wife says she would have bought me one years ago if she thought I would do the cooking most nights.
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One thing that helped me justify the relatively higher cost of the egg (I just bought a large, platesetter, and tax for about $1k) was that a nice gas grill is about 4-600 and you will be lucky to get 5 years out of one. Not much to go wrong with ceramic. No burners or ignitors to go out. Also can't do a butt or brisket right on a gas grill. Not sure what you cant do with an Egg but I've done tons with it in two months.
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As an aside I'm saving for an egg L, as my infrared grill went to mom and dad and their professional stainless huge grill is coming here. I hopefully can get enough out of selling it to get an egg. I cooked my very first Turkey dinner completely alone and it was the easiest thing I've ever prepared simply season and truss bird, put in pan over liquid and close it up. 13lb bird was done in like 3-4 hours never had to touch it except once done. Stellar hit at the meal and I came off as the genius chef. Get one if you can. Sometimes the pop up on Craigslist.....
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I know this is an old thread but I thought I would post it here for anyone looking at or considering a BGE..... Look around your area and see if you can find an "Eggfest" event anytime during the spring or summer. They happen all over the country and are usually sponsored by a local BGE dealer. They put out a number of brand new Eggs and then have folks come and cook on them. Tons of good food and a great place to learn how to cook on the Egg as well.
When the event is over they sell off these once-used Eggs for a discount over new. Great way to get a fantastic product and save a little money. I bought mine over 8 years ago but if I was looking at one now this is exactly how I would do it.
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Like I said before, I'm kicking myself for not getting one earlier. I got mine in August 2014 and I've used it at least 4 times a week ever since.
Here is a whole pork shoulder I cooked for my archery club.
(http://i369.photobucket.com/albums/oo137/jm9862/Mobile%20Uploads/2016-02/DD502817-F1A8-4C63-B2D0-05A02755B0D5.jpg) (http://s369.photobucket.com/user/jm9862/media/Mobile%20Uploads/2016-02/DD502817-F1A8-4C63-B2D0-05A02755B0D5.jpg.html)