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Started By
Message
Big Green Egg
Posted on 12/10/09 at 12:59 pm
Posted on 12/10/09 at 12:59 pm
Lot's of $$$'s - worth the investment?
8
Posted on 12/10/09 at 1:04 pm to Old Skule
i don't think that any grill is worth that much. but, i hear that it is awesome.
still ain't gonna spend that much, though.
still ain't gonna spend that much, though.
Posted on 12/10/09 at 1:17 pm to tigerdup07
What's the expected lifetime of one? How many grills will you buy and replace over that time? You have to look at how long it's going to last and spread the cost out over the years not just the upfront cost. It might be cheaper in the long run.
Posted on 12/10/09 at 1:23 pm to Old Skule
i know people who own a BGE and never use it and i know people who have abandoned their inside kitchens. do you bbq a lot already. do you love smokey flavor.
it really depends on how muchyou are gonna use it imo.
it really depends on how muchyou are gonna use it imo.
Posted on 12/10/09 at 1:24 pm to Old Skule
Absolutely. I haven't used a green egg but I have cooked on my dad's primo, which is the same concept, just different manufacturer. Easy to use, extremely versatile, and great results.
They're built like tanks too, should last a long time.
They're built like tanks too, should last a long time.
Posted on 12/10/09 at 1:31 pm to Old Skule
quote:
Lot's of $$$'s - worth the investment?
consider the bubba keg. 1/2 the price and basically the same thing. i have one and love it
Posted on 12/10/09 at 1:35 pm to Woody
I use mine about once a week. They are tough but also ceramic so don't knock it over. I'm in the process of building a new brick fireplace with an opening for the egg. I suggest buying the large if you are going to spend the money.
If I cook something for a long time I sear and smoke for a little bit then wrap in foil. I don't like wrapping anything in foil but I just have come to the conclusion I can't take any heavy smoke.
It's just another cooking tool for me. I use it, my big Viking 52" gas and my $85.00 Weber Kettle each about the same. Probably one of the above is lit 3 to 4 nights a week. Couple of nights inside cooking. Night or so out to dinner.
If I cook something for a long time I sear and smoke for a little bit then wrap in foil. I don't like wrapping anything in foil but I just have come to the conclusion I can't take any heavy smoke.
It's just another cooking tool for me. I use it, my big Viking 52" gas and my $85.00 Weber Kettle each about the same. Probably one of the above is lit 3 to 4 nights a week. Couple of nights inside cooking. Night or so out to dinner.
Posted on 12/10/09 at 1:45 pm to Martini
quote:shout out to old school. i grew up with one of these and i was so excited when my mom bought me one of my own
$85.00 Weber Kettle
Posted on 12/10/09 at 1:49 pm to Old Skule
Depends on what you want to do with it.. If you want to smoke the 22inch WSM will work just as good for much much cheaper. If you want to smoke and grill then the Bubba Keg might be the way to go. But all these options are excellent cookers.
Posted on 12/10/09 at 2:38 pm to Catman88
Absolutely worth every penny.
Posted on 12/10/09 at 2:46 pm to Old Skule
worth it... it will make all your cooking dreams come true.
Posted on 12/10/09 at 2:47 pm to Martini
quote:
can't take any heavy smoke.
What type of wood do you normally use? Every try milder woods? Like apple or cherry.. These will not leave a heavy smoke flavor.
Posted on 12/10/09 at 2:49 pm to Catman88
quote:
apple or cherry..
The problem is that these woods are hard to get. Where do you find your wood. Hickory and Mesquite chunks are everywhere.
Posted on 12/10/09 at 2:51 pm to BigAlBR
I find those at Academy all the time as well as pecan wood. I generally will use the Hickory chunks with the cherry or apple chips. its harder to find the chunks but I dont have any issues finding the chips.
Posted on 12/10/09 at 3:31 pm to Old Skule
Yes it is, and everytime I cook on it everyone wants to go get one themselves.
Posted on 12/10/09 at 6:34 pm to Old Skule
Worth it, we have done ribs, pizza, veggies, side dishes you name it
It is almost impossible to burn and ruin food on this thing, you can really control the temp
Have the large and it works well. I will say, the extra large is too big, you almost can't reach over the grill to turn things because of the heat
It is almost impossible to burn and ruin food on this thing, you can really control the temp
Have the large and it works well. I will say, the extra large is too big, you almost can't reach over the grill to turn things because of the heat
Posted on 12/10/09 at 6:42 pm to Phideaux
quote:
Big Green Egg
I just can't pull the trigger on this purchase. I think if I sunk the dough into my deck, I'd put in a countertop with a sink, grill and fridge.
Posted on 12/10/09 at 7:11 pm to Catman88
quote:
can't take any heavy smoke.
quote:
What type of wood do you normally use? Every try milder woods? Like apple or cherry.. These will not leave a heavy smoke flavor.
This isn't wood. This is the lump charcoal used in the Big Green Egg. That's how much smoke I can't take.
Edited to say:
You don't use wood in The Big Green Egg. You use old fashioned lump charcoal.
This post was edited on 12/10/09 at 7:29 pm
Posted on 12/10/09 at 7:32 pm to Martini
quote:
It is almost impossible to burn and ruin food on this thing, you can really control the temp
this is the truth
they are pricey, once you learn to cook on it, you will never dry anything out
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