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Message
Just got a BGE
Posted on 6/8/12 at 9:34 am
Posted on 6/8/12 at 9:34 am
Took the plunge and bought a Big Green Egg XL last weekend...delivered yesterday. My first charcoal grill I've ever owned or cooked on. I had a big gas Char Broil grill for the last 6 years that almost blew up the house on Memorial Day. Long story short...the wall between the fire area and the propane storage area rusted a bit and a hole formed while the grill was going. The fat drippings had caught fire and the whole grill lit up and jumped past 700 degrees. Not good!
Did my first cook last night and wanted to keep it simple. I grilled some chicken leg quarters, portabello mushrooms and asparagus. Best chicken I've ever had anywhere...most juice retained I've ever experienced.
I thought maybe I just wanted it to be good because I spent over $1000 for the grill. Then I saw my wife picking up the bones and eating the meat left on them. I've never seen her do that before and she agreed it was the best ever. That came from someone who wasn't excited about spending so much on a grill.
I'm sold now. This was a great purchase and I can't wait to try so many things I've never done before. Tonight I'll do some kind of fish and shrimp on a wood plank. Sunday is going to be something that takes awhile like a pork tenderloin or ribs (never done either on a grill). Saturday I'm not sure...steak or pizza maybe. The BGE website says don't do high temp cooks in your first few tries so you don't ruin the gasket. I've also heard people say it doesn't matter.
At some point I want to do some overnight stuff like Brisket and Butts. I'm really excited about the smoking aspect and that was a big motivator to me.
Any tips or recommendations on smoking (or anything BGE/grilling/bbq/ect) for someone who has never done it and knows almost nothing at this point? Is a whole smoked chicken as good or better than something like spatchcock or beer butt methods? What are dome good things to smoke and with what woods? Thanks!
Did my first cook last night and wanted to keep it simple. I grilled some chicken leg quarters, portabello mushrooms and asparagus. Best chicken I've ever had anywhere...most juice retained I've ever experienced.
I thought maybe I just wanted it to be good because I spent over $1000 for the grill. Then I saw my wife picking up the bones and eating the meat left on them. I've never seen her do that before and she agreed it was the best ever. That came from someone who wasn't excited about spending so much on a grill.
I'm sold now. This was a great purchase and I can't wait to try so many things I've never done before. Tonight I'll do some kind of fish and shrimp on a wood plank. Sunday is going to be something that takes awhile like a pork tenderloin or ribs (never done either on a grill). Saturday I'm not sure...steak or pizza maybe. The BGE website says don't do high temp cooks in your first few tries so you don't ruin the gasket. I've also heard people say it doesn't matter.
At some point I want to do some overnight stuff like Brisket and Butts. I'm really excited about the smoking aspect and that was a big motivator to me.
Any tips or recommendations on smoking (or anything BGE/grilling/bbq/ect) for someone who has never done it and knows almost nothing at this point? Is a whole smoked chicken as good or better than something like spatchcock or beer butt methods? What are dome good things to smoke and with what woods? Thanks!
This post was edited on 6/8/12 at 9:36 am
6
Posted on 6/8/12 at 9:42 am to Dave Worth
Congrats!
Had mine for little over a year. Hadn't cooked with lump charcoal previously so we went through a learning curve. Biggest lesson learned was to leave the lid up-open until you get a clean burn going. Else, you'll impart a creosote flavor into whatever you're cooking.
Pecan is a very smooth wood for smoking meats. I would suggest starting with it.
I would echo your sentiments on the BGE. I'm a novice at much of this but even I can grill/smoke some incredible stuff on mine.
Enjoy (may also want to get going on the BGE Forum).
Had mine for little over a year. Hadn't cooked with lump charcoal previously so we went through a learning curve. Biggest lesson learned was to leave the lid up-open until you get a clean burn going. Else, you'll impart a creosote flavor into whatever you're cooking.
Pecan is a very smooth wood for smoking meats. I would suggest starting with it.
I would echo your sentiments on the BGE. I'm a novice at much of this but even I can grill/smoke some incredible stuff on mine.
Enjoy (may also want to get going on the BGE Forum).
Posted on 6/8/12 at 9:57 am to AlwysATgr
Im curious: What is the difference between a BGE and other brands like Commando Joe? Is it all the same with just different labels on them?
Posted on 6/8/12 at 11:49 am to AlwysATgr
quote:
Enjoy (may also want to get going on the BGE Forum).
Thanks! I bought it Saturday and paid to have it delivered and set up yesterday (couldn't see me and my wife struggling with 200+ pounds when they would do it for $50).
I've spent all week on the BGE forums. Awesome resource and helped me get started.
Posted on 6/8/12 at 11:54 am to Dave Worth
My first tip is to ignore all the jealous haters that are going to come on here and tell you how you wasted YOUR money. Secondly, experiment and enjoy.
Posted on 6/8/12 at 12:35 pm to Duckman13
quote:
Im curious: What is the difference between a BGE and other brands like Commando Joe? Is it all the same with just different labels on them?
Not all the same. Some are not as good as the egg, some are a little better.
Posted on 6/8/12 at 12:46 pm to Janky
quote:
My first tip is to ignore all the jealous haters that are going to come on here and tell you how you wasted YOUR money. Secondly, experiment and enjoy.
this^^
Posted on 6/8/12 at 1:31 pm to gmrkr5
Best money I ever spent. We cook 7 or 8 put of ten meals on it. Had it for a few years now. Never gets old. Ribs and pizza are my families favorites.
Posted on 6/8/12 at 2:35 pm to Dave Worth
not this shite again 
Posted on 6/8/12 at 4:45 pm to Burt Reynolds
quote:
not this shite again
You still upset that your trailorpark doesn't allow open flame grills?
This post was edited on 6/8/12 at 4:47 pm
Posted on 6/8/12 at 4:48 pm to Dave Worth
Congrats on the new grill, Dave. You're going to love it. Check out egghead forum for solid advice and good recipes. 
Posted on 6/8/12 at 6:16 pm to Uncle JackD
First of all it's not a "grill" it's a smoker. Please never say it's a grill. That will be something that you cook really hot and really fast on. But congrats on your new cooker. Just curious though, why did, you go with that particular style? Was it peer pressure or do you know someone that actually cooks on one? Not trying to be a smartass, just seems a lot of people now days use the name as a way to separate themselves from other smokers. Either way, enjoy and hope it brings you years of enjoyment and good food.
Posted on 6/8/12 at 7:03 pm to voodoosillyman
Are you serious? you do know how easy it is to get over 700 degrees huh?
Posted on 6/8/12 at 7:14 pm to voodoosillyman
quote:
First of all it's not a "grill" it's a smoker. Please never say it's a grill. That will be something that you cook really hot and really fast on. But congrats on your new cooker. Just curious though, why did, you go with that particular style? Was it peer pressure or do you know someone that actually cooks on one? Not trying to be a smartass, just seems a lot of people now days use the name as a way to separate themselves from other smokers. Either way, enjoy and hope it brings you years of enjoyment and good food.
This post is so filled with fail and a heavy dose of ignorance. I've had my BGE for about 7-8 years and I have used it to grill at a very high temp, held at 200 degrees for an 18 hour smoke, and used it as an oven to bake pizza and breads. Please do everyone a favor and don't comment about what you know nothing about.
/rant
Posted on 6/8/12 at 7:17 pm to voodoosillyman
quote:
First of all it's not a "grill" it's a smoker. Please never say it's a grill. That will be something that you cook really hot and really fast on. B
Orly?Posted on 6/8/12 at 7:20 pm to ruzil
I respect your comment, but I have been smoking for about 20 years. And I know what a "BGE" is. It is not a grill your dumbass. It;s a cooker. I had one about 10 yesra ago so yes I know what thjey cook like. But you obviously have never done any real smoking.I would never treat a ceramic cooker the same I would grill on.
BUt you must be a regular on the food board that doesn't like different opinions. Try actually cooking on that thing instead of posting about it.
BUt you must be a regular on the food board that doesn't like different opinions. Try actually cooking on that thing instead of posting about it.
Posted on 6/8/12 at 7:25 pm to voodoosillyman
quote:
I know what a "BGE" is. It is not a grill your dumbass. It;s a cooker..
LOL please explain the difference
Posted on 6/8/12 at 7:37 pm to voodoosillyman
quote:
I respect your comment, but I have been smoking for about 20 years. And I know what a "BGE" is. It is not a grill your dumbass. It;s a cooker. I had one about 10 yesra ago so yes I know what thjey cook like. But you obviously have never done any real smoking.I would never treat a ceramic cooker the same I would grill on.
BUt you must be a regular on the food board that doesn't like different opinions. Try actually cooking on that thing instead of posting about it.
I would love to know what exactly you have been smoking for 20 years. Must be some good shite. Lighten up man, the dude just bought a BGE, instead of crapping all over him, offer him some of your 20 years of wisdom.
Posted on 6/8/12 at 7:38 pm to Uncle JackD
quote:
You still upset that your trailorpark doesn't allow open flame grills?
give it a rest BRAH
Posted on 6/8/12 at 7:47 pm to Dave Worth
quote:
Any tips or recommendations on smoking (or anything BGE/grilling/bbq/ect) for someone who has never done it and knows almost nothing at this point? Is a whole smoked chicken as good or better than something like spatchcock or beer butt methods? What are dome good things to smoke and with what woods? Thanks!
Did you get a platesetter? you're going to need it when you do your low and slow cooks.
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