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Big Green Egg
Posted on 7/5/22 at 2:47 pm
Posted on 7/5/22 at 2:47 pm
In the market for a new grill. Are these things worth the cost? Can someone give me a rundown of the pros and cons of the egg? Anything that's a "must have" or anything to avoid? Any other grills I should look at?
15
Posted on 7/5/22 at 3:01 pm to GentleJackJones
Own two ceramic grills:
-Kamado Joe
-Vision
Buddy has a Primo that I've cooked on...
All 3 are amazing and have minor differences with varying bells/whistles, but Id say any ceramic/kamado style grill is well worth the money regardless of which you end up selecting. You wont regret it.
-Kamado Joe
-Vision
Buddy has a Primo that I've cooked on...
All 3 are amazing and have minor differences with varying bells/whistles, but Id say any ceramic/kamado style grill is well worth the money regardless of which you end up selecting. You wont regret it.
Posted on 7/5/22 at 3:04 pm to GentleJackJones
I was in the market for a kamado style cooker and got the Weber Summit Kamado after reading a lot of reviews. I don't think you can go wrong with Primo, BGE, Kamado Joe or Weber Summit Kamado.
Posted on 7/5/22 at 3:09 pm to GentleJackJones
Get A Primo. I have a Large BGE and my biggest complaint is that the round cooking area gets crowded pretty quickly. The oval Primo fits ribs and briskets easier.
Posted on 7/5/22 at 3:31 pm to Trout Bandit
I have a Primo Kamado and have had it for 20 years. It's doing a ham right now. I think the Primo, BGE, Vision, and Kamado Joe are all good products. I do like the design of the Primo Oval the best, especially if you are cooking for a larger crowd. If I was going to get another one, I'd get a Primo Oval.
These are very versatile and efficient grills. Ceramic is a wonderful insulator and with just a little practice, you can control the temps very easily, even without the fancy add-ons that monitor and adjust temps automatically.
These are very versatile and efficient grills. Ceramic is a wonderful insulator and with just a little practice, you can control the temps very easily, even without the fancy add-ons that monitor and adjust temps automatically.
Posted on 7/5/22 at 3:31 pm to GentleJackJones
I have a BGE L and would probably go Primo next round. Plus Primo is made in the US.
That said, BGE is a good product and if that's what you ended up with you'd be happy.
That said, BGE is a good product and if that's what you ended up with you'd be happy.
Posted on 7/5/22 at 3:36 pm to Pettifogger
I’ve had my XL BGE for 17 years. As long as you don’t drop it they will last forever. Probably the same for other brands.
You can’t beat the ribs, brisket, sow cooked whatever ability of these types of grills. I highly recommend on of the external controllers.
You can’t beat the ribs, brisket, sow cooked whatever ability of these types of grills. I highly recommend on of the external controllers.
Posted on 7/5/22 at 4:43 pm to Trout Bandit
I have a Primo XL and love it. Going strong after 6 years.
Posted on 7/5/22 at 5:54 pm to lsuguy84
I've had XL BGE and XL Primo. Moved the BGE to the camp and kept Primo for the house.
Only complaint with primo is the service. I was told they sold out to private equity several years ago? Not sure if true.
But I had to replace the fire box in 2021 and it took them 6 months to deliver it to me. Went through BBQ Guys. BBQ Guys called and apologized and placed blame on Primo and the fact the sold out.
Great product, just took entirely too long to get replacement parts.
Only complaint with primo is the service. I was told they sold out to private equity several years ago? Not sure if true.
But I had to replace the fire box in 2021 and it took them 6 months to deliver it to me. Went through BBQ Guys. BBQ Guys called and apologized and placed blame on Primo and the fact the sold out.
Great product, just took entirely too long to get replacement parts.
Posted on 7/5/22 at 7:49 pm to GentleJackJones
I have had a L BGE for a few years now (inherited from my grandfather when he passed). It's built really well and I love it. I imagine all the other ceramic cookers are just fine, too, but you can't go wrong with Big Green Egg.
However, the biggest downside to my Large egg is the surface area when cooking for a big crowd. I can fit 4-5 racks of ribs, but that is it. Even less if the racks are extraordinarily large.
However, the biggest downside to my Large egg is the surface area when cooking for a big crowd. I can fit 4-5 racks of ribs, but that is it. Even less if the racks are extraordinarily large.
Posted on 7/5/22 at 7:50 pm to GentleJackJones
Primo Oval XL. Made in America. More cooking sq. ftge.
Posted on 7/5/22 at 9:09 pm to GentleJackJones
I have an XL BGE that I love…..perfect size imo. I cook on it once or twice a week.
Posted on 7/6/22 at 12:32 am to GentleJackJones
Weber Summit Kamado.
Light weight.
Can use lump or briquettes.
Can cool down if you overshoot temperature.
Can raise and lower charcoal grate.
Very efficient, but slightly less than ceramics, which can be a good thing when smoking - more airflow.
In short, a great Kamado with some advantages over ceramic ones.
Light weight.
Can use lump or briquettes.
Can cool down if you overshoot temperature.
Can raise and lower charcoal grate.
Very efficient, but slightly less than ceramics, which can be a good thing when smoking - more airflow.
In short, a great Kamado with some advantages over ceramic ones.
Posted on 7/6/22 at 6:39 am to ChEgrad
I have a vision pro that if it accidently got broken, I would cry and then get in my truck and go buy another one just like it.
If you want to sear at 650F, it can do that well. If you want low and slow at 225F, it does that well too. The only thing that I can’t do in it is cold smoke cheese. Even during the winter it is just sooo efficient at holding heat that I can’t keep the temp under 150F.
The best steaks, burgers, and ribs that I have ever turned out in my life are currently coming from my vision Kamado.
There is a small learning curve for learning how to control your temp. You will screw up and get it too hot on your first 2 or 3 cooks. Just plan on cooking burgers or pork chops or something cheap until you get your temp control down. A big piece of temp control is using good large lump charcoal. I order mine from Walmart.com. The big lump Kamado charcoal is kind of expensive but I get about 10 cooks out of 1 bag.
Get one. You won’t regret it. I’ve never heard anyone say “ I wish I wouldn’t have got my Kamado”.
If you want to sear at 650F, it can do that well. If you want low and slow at 225F, it does that well too. The only thing that I can’t do in it is cold smoke cheese. Even during the winter it is just sooo efficient at holding heat that I can’t keep the temp under 150F.
The best steaks, burgers, and ribs that I have ever turned out in my life are currently coming from my vision Kamado.
There is a small learning curve for learning how to control your temp. You will screw up and get it too hot on your first 2 or 3 cooks. Just plan on cooking burgers or pork chops or something cheap until you get your temp control down. A big piece of temp control is using good large lump charcoal. I order mine from Walmart.com. The big lump Kamado charcoal is kind of expensive but I get about 10 cooks out of 1 bag.
Get one. You won’t regret it. I’ve never heard anyone say “ I wish I wouldn’t have got my Kamado”.
Posted on 7/6/22 at 8:58 am to ChEgrad
quote:
In short, a great Kamado with some advantages over ceramic ones.
I'm in love with mine and am glad I didn't go ceramic as I tend to move mine quite a bit around the patio. The Weber Kamado is easy to move and you don't have to worry about it cracking.
Posted on 7/6/22 at 9:15 am to mikie421
quote:
You can’t beat the ribs, brisket, sow cooked whatever ability of these types of grills.
Posted on 7/6/22 at 9:48 am to jmon
quote:
Primo Oval XL. Made in America. More cooking sq. ftge.
I think the Big Joe has more cooking surface area than the Primo XL. Both are really nice, but the assisted hinge gives the KJ the edge in my opinion.
Posted on 7/6/22 at 10:24 am to TDTOM
quote:
Get a primo xl.
This. I would also strongly recommend to go for the larger cooking surface area whichever brand you choose. It may cost a bit more, but you'll never look back. Going on 8 years with my Primo XL...
Posted on 7/6/22 at 10:35 am to MarsellusWallace
quote:
Only complaint with primo is the service. I was told they sold out to private equity several years ago? Not sure if true.
But I had to replace the fire box in 2021 and it took them 6 months to deliver it to me. Went through BBQ Guys. BBQ Guys called and apologized and placed blame on Primo and the fact the sold out.
Kamado Joe/ Masterbuilt did sell out to the same PEF so they are owned by the same people. I am not sure if Primo sold out or if they were moving production only...they could have moved because of a sale I don't know. This was what I got from my rep back in August of 2020. He did also say in our email exchange they were going to work to fill backorders first and then later on he said they partly opened back up but real slow sometime in 2021.
quote:
There is a nationwide shortage on Primo because they disassembled the Kiln to move it from Tucker, GA to Poplar Bluff, MO. They have been out of commission for a couple of months now and we are all out of inventory. I hear they are in the final stages of reassembling the Kiln and hope to be back in production this month.
OP any of the ceramics will do good for the long haul. I am a Primo fan based solely on the oval shape. I haven't had any on hands time with any of the others but I know KJ has a bunch of "belles and whistles" but I'm not sure how they help in the real world.
I have 2 Primos for years but I have been running a master built 1050 gravity smoker for the last cpl years mainly for the ease of use and the extra space. The build quality is not the same as a ceramic mind you and its not near as efficient. I just like how its almost like a pellet grill in ease of use but runs charcoal, wood, or lump for better flavor.
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