Gonna Smoke Some Boudin on the BGE

You can look at it 2 ways. With fresh boudin you're just heating it up and hoping it takes some of the smoke. With frozen you'll be using the smoke to thaw and heat it up so you'll probably get more smoke taste. I did it with fresh once and I think I smoked around 275 until the skin got crispy.

I have a Large wish I had a XL but mine was free so I'll get over it. Look at the Primo's before you buy.

Thawed, 90 minutes @ 225

The skin will still crisp. I usually throw it on at about 250 for 30 min. You don't need a ton of smoke as the rice soaks it up pretty easily. You can over smoke it

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I would consider a Vision as well. Half the price and as far as I can tell, the quality is just as good as a BGE. Plus all the BGE accessories fit the Vision.

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This.

I too was in the market for BGE and as a result of someone on this board who raved about their Vision, I decided to go that route.

Bought the Vision version of the Large BGE, with stand ($599 at sams) Also bought the accessory pack (cast iron griddle, coal rake, coal shovel, rib rack, pizza stone, deflector stone (which is a little smaller than the pizza stone) and electric starter element all for about 75 dollars (it was on sale....i think it was regular 150)

I use this pit at least 3 times a week. I've grilled, BBQ'd, long smoked, done pizza. It's awesome.

I can't comment on a direct comparison with the BGE, but it does everything it's supposed to do. I have a regular Percy Guidry's pit that hasn't been lit since i bought this. Also have built-in gas grill that I've used only a couple of times since this purchase.