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re: Strongly considering getting a Big Green Egg grill. Any thoughts, advice and tips?
Posted on 7/20/18 at 12:29 pm to Sentrius
Posted on 7/20/18 at 12:29 pm to Sentrius
Love my BGE. Came home for half day. Cooked some burgers real quick and easy for lunch. Think I paid around 900 for just the egg, table nest, and ceramic plate for smoking. Built the table for like 125. Pretty much everything I've needed. Easy to use. Easy to start up a fire and cook. Got it from a local ace that goes over the top to cover any warranty or general customer issues (let me borrow a stand until I finished my table and helped install it in the table). More than enough room with the large for a family of 4. Whole briskets are an issue though.
This post was edited on 7/20/18 at 12:30 pm
3
Posted on 7/20/18 at 12:41 pm to KG6
Cookin ribs on mine here shortly, will post pics if I’m able later 
Posted on 7/20/18 at 12:44 pm to KG6
quote:Lay the brisket over a rib rack to shorten it. If you don’t have one, a foil covered brick works. I’m actually trimming a brisket to put on my LBGE tonight.
Whole briskets are an issue though.
Posted on 7/20/18 at 12:48 pm to KG6
quote:
Whole briskets are an issue though.
My work around for my last Brisket was to separate fbe point from the flat. I used a rack to set the point directly over the flat on the pit and I did fat side down on the flat directly on the grill and fat side up on the point on the rack above and it basted the flat the whole time it cooked. I was also able to temp both pieces and pull the flat a little sooner when it hit temp and leave the point a little longer to get to 203. Was probably the best one I’ve ever done.
This post was edited on 7/20/18 at 12:49 pm
Posted on 7/20/18 at 12:53 pm to dpd901
I typically just buy prime flats. I don't do huge blow out bbq's. 7 or 8 people can easily eat off the flat only. Don't get the burnt ends, but again it's not a huge deal.
Posted on 7/20/18 at 12:58 pm to KG6
I would rather a prime point. That’s where the good stuff is!
Posted on 7/20/18 at 1:12 pm to Uncle JackD
quote:
Lay the brisket over a rib rack to shorten it.
#BGEProblems
Posted on 7/20/18 at 1:31 pm to KG6
This was a 9# packer on LBGE
I just finished trimming this beautiful 10# chunk of cow. Can’t wait to get the pit goin
I just finished trimming this beautiful 10# chunk of cow. Can’t wait to get the pit goin
This post was edited on 7/20/18 at 1:33 pm
Posted on 7/20/18 at 1:54 pm to NATidefan
I was the first poster that mentioned it took a watchful eye to smoke on. I only smoked on it a few times, but that was my experience. And compared to my electric smoker that uses the amaze-n-pellet smoker that I can just light and don't have to touch for 10 hours the ceramic ones take more work, JMO.
This post was edited on 7/20/18 at 1:55 pm
Posted on 7/20/18 at 2:18 pm to The Egg
quote:
have you ever used the looftlighter
Harbor Freight heat gun. With coupon, got it for 5 bucks. Works just like the looftlighter. I still prefer a starting block or something like it.
As far as the comment on having to watch them for smoking, I have had the complete and total opposite experience. First hour might need to dial it in. After that, barely have to touch. Wireless dual probe thermometer and you barely have to even step outside for a cook.
Posted on 7/20/18 at 2:44 pm to NATidefan
quote:
compared to my electric smoker
I mean yeah that will hold a temp better. I like screwin with a smoker though. But I did just run to the store while my ribs are on. Got back and holding same temp.
Posted on 7/20/18 at 2:58 pm to Columbia
quote:
I mean yeah that will hold a temp better. I like screwin with a smoker though. But I did just run to the store while my ribs are on. Got back and holding same temp
To each his own. I can start a butt, go to bed. Wake up and wrap it in foil, then go back to bed. Lol
Posted on 7/20/18 at 3:35 pm to NATidefan
Me too
Posted on 7/20/18 at 11:45 pm to t00f
quote:
If you are referring to weber wax cubes that is what I use. Very easy to light, fire in 5 minutes.
Try cotton balls soaked in a jar of rubbing alcohol. I usually use 2-3 every time I start my Akorn. Obviously I'm not an OT baller, but my methods work for me.
This post was edited on 7/20/18 at 11:46 pm
Posted on 7/21/18 at 8:59 am to NATidefan
quote:
To each his own. I can start a butt, go to bed. Wake up and wrap it in foil, then go back to bed. Lol
I’ve done the same. Woke up at 4:30, put a brisket on, set my alarm for 30 minutes later to ensure a steady temp, then back to sleep. Woke up a few hours later, temp steady on the pit and the internal temp slowly rising.i use a Weber I grill for monitoring internal temps.
BTW, why are so many posts being downvoted? Do you not agree with the posts or do you really hate ceramic coolers?
Posted on 7/21/18 at 9:52 am to BugAC
For those wondering if a whole brisket fits on a LBGE... This was last nights cook.
Posted on 7/22/18 at 9:42 am to Sentrius
I've got four grills including a green egg. I use the green egg least. It does a good job on split chickens and ok on chuck roasts, but for ribs and most other things I use a heavy split oil drum type on wheels.
I always found the egg fragile. Attached wooden folding table rotted from weather. Ceramic coal insert cracked after few years use. Expensive to repair or get parts.
It's ok but my least favorite pit. That's just me, you may love one.
If you get one, post your thoughts.
I always found the egg fragile. Attached wooden folding table rotted from weather. Ceramic coal insert cracked after few years use. Expensive to repair or get parts.
It's ok but my least favorite pit. That's just me, you may love one.
If you get one, post your thoughts.
Posted on 7/23/18 at 2:48 pm to NATidefan
quote:
I was the first poster that mentioned it took a watchful eye to smoke on. I only smoked on it a few times, but that was my experience. And compared to my electric smoker that uses the amaze-n-pellet smoker that I can just light and don't have to touch for 10 hours the ceramic ones take more work, JMO.
Come on man, electric? Lol. Hell I can turn my oven on and add some liquid smoke to my meat at the end. Not the same thing though. I can cook burgers on my skillet on the oven easier than any grill out there, but that aint grillin.
I'm not gonna argue the egg or a ceramic does everything the best, but it does a lot of things extremely well and extremely efficiently. But the egg is my only grill right now. I'd like to get a propane one, but haven't justified it. I can sear a steak at 700, cook a pizza, smoke a butt overnight for 14 hours after setting it at 10pm and waking up for it to still be at 240 degrees at 6am, etc.
This post was edited on 7/23/18 at 2:48 pm
Posted on 7/24/18 at 7:47 am to baldona
I used the lighter cubes when I first got my BGE, then went with a buffalo lighter (like a torch/battery powered blowdryer combo), and finally settled on propane torch and an old blow dryer from my wife.
For the more impatient among us, the propane torch and blow dryer method can get you up to temp pretty quick.
For the more impatient among us, the propane torch and blow dryer method can get you up to temp pretty quick.
Posted on 7/24/18 at 7:53 am to LaPappy
quote:
I used the lighter cubes when I first got my BGE, then went with a buffalo lighter (like a torch/battery powered blowdryer combo), and finally settled on propane torch and an old blow dryer from my wife.
For the more impatient among us, the propane torch and blow dryer method can get you up to temp pretty quick.
I use a looflighter. I like getting the coals a good glow in about 5 areas and then shutting the lid and letting it come up to temp. That time waiting on it to rise to temp is good drinking on the deck time.
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