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re: Big Green Egg- Q&A
Posted on 7/1/14 at 7:39 pm to roguetiger15
Posted on 7/1/14 at 7:39 pm to roguetiger15
I get that airflow controls the heat, but that's a big range for it to work well in and I'm not familiar. And we often try to get airflow through the smoking box of more traditional pits, but that's going to be counter productive.
2
Posted on 7/1/14 at 7:40 pm to VetteGuy
Did not buy a BGE yet but I am considering. Its hard to justify spending 1k on one. I can cook a damn fine steak on my $30 grill I have right now.
Posted on 7/1/14 at 7:41 pm to link
Correct.
Superior warranty and is American-made.
China-made is not necessarily a deal breaker, but when pricing is similar, why not stay in-house?
Superior warranty and is American-made.
China-made is not necessarily a deal breaker, but when pricing is similar, why not stay in-house?
Posted on 7/1/14 at 7:42 pm to How I Roll
I have a primo jr. Would recommend if you just cook for a few people. I enjoy all the different meats. I grilled center cut pork chops and a vegetable tray w red Bp red onion squash zucchini and serranos last night.
I have a yeti rambler tumbler and a playmate ice chest.
I have a yeti rambler tumbler and a playmate ice chest.
Posted on 7/1/14 at 7:43 pm to How I Roll
[quote]Did not buy a BGE yet but I am considering. Its hard to justify spending 1k on one. I can cook a damn fine steak on my $30 grill I have right now. [/quote
For the average cook, the ceramics makes the cook a much better. The ceramics hold temp very well so there is less fluctuation, on addition the air movement through the grill is slower and creates a moister cook.
For the average cook, the ceramics makes the cook a much better. The ceramics hold temp very well so there is less fluctuation, on addition the air movement through the grill is slower and creates a moister cook.
Posted on 7/1/14 at 7:43 pm to KG6
It's really easy after you have cooked a few times. The vent may be open less than a 1/4" on the bottom if slow cooking ribs, brisket, etc with the too vents slightly cracked. For high heat the bottom vent may be ope 3" or more with the top vent taken off.
Posted on 7/1/14 at 7:43 pm to How I Roll
Then buy the Primo when you are ready.
It's mo bettah.
It's mo bettah.
Posted on 7/1/14 at 7:44 pm to KG6
You keep the open them tvent half open and open the bottom vent more to increase the heat. What is so hard? You better have a quantity meat probe regardless the brand of grill.
Posted on 7/1/14 at 7:45 pm to How I Roll
Also, never buy the cheap chunk charcoal. It is extreme crap.
Posted on 7/1/14 at 8:00 pm to lsuguy84
quote:
No one wants to see that flat arse either
Posted on 7/1/14 at 8:03 pm to wickowick
Wick knows i will join the primo army soon
Posted on 7/1/14 at 8:04 pm to VetteGuy
What charcoal do you recommend? My go to is actually Kroger lump charcoal. I know not to buy the western brand from SAMs or lowes.
Posted on 7/1/14 at 8:05 pm to RunningBlake
The Primo brand. I just get it from Amazon.
I tried some chunk stuff from Academy and it flat out sucked.
I tried some chunk stuff from Academy and it flat out sucked.
Posted on 7/1/14 at 8:06 pm to How I Roll
quote:
1. Are they worth the money?
Yes. If mine got stolen tonight, id buy one tomorrow.
quote:
2. Do you use it to cook different foods other than typical BBQ meats?
sure. pizza, fish, vegetables, grilled cheese, whatever.
quote:
3. What is your favorite thing about the oven?
Hard to say. The ease of controlling the temp is nice. And ive never had a better chicken or steak. Can't explain the science behind it.
quote:
4. Do you also own a Yeti?
naw
Posted on 7/1/14 at 8:07 pm to VetteGuy
On my phone, but there is a website with ratings, some is better for slow and low, other for hot. bGE is made by Kingsford that you can get at Walmart...
Posted on 7/1/14 at 8:09 pm to VetteGuy
I bought the chargriller akorn Kamado grill for less than 300 just to dip my toes into the Kamado world and I haven't regretted it one bit
It's not the quality of a BGE but it's a fraction of the price of course
I love and enjoy cooking on it a couple nights a week. It's held up well for the 2 years I've had it, no rust to speak of.
Once I wear this out I will likely get a primo xl though just so it will last forever and it's a bit better at holding hear
It's not the quality of a BGE but it's a fraction of the price of course
I love and enjoy cooking on it a couple nights a week. It's held up well for the 2 years I've had it, no rust to speak of.
Once I wear this out I will likely get a primo xl though just so it will last forever and it's a bit better at holding hear
Posted on 7/1/14 at 8:10 pm to wickowick
quote:
bGE is made by Kingsford that you can get at Walmart...
You mean royal oak
The royal oak lump in a red bag from Walmart is perfectly good lump charcoal IME
Posted on 7/1/14 at 8:11 pm to Croacka
You are correct, brain fart...
Posted on 7/1/14 at 8:12 pm to tilco
Kamado Joe for me
Worth every penny
Sear steaks to burgers to ribs to boston butts to whole chickens. You get the idea.
Worth every penny
Sear steaks to burgers to ribs to boston butts to whole chickens. You get the idea.
Posted on 7/1/14 at 8:13 pm to WildcatMike
Exactly
Kamados may not be the best at anything but they are really good at a lot of things
Kamados may not be the best at anything but they are really good at a lot of things
This post was edited on 7/1/14 at 8:14 pm
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