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Started By
Message
re: Charcoal VS Gas
Posted on 6/20/12 at 4:01 pm to Flair Chops
Posted on 6/20/12 at 4:01 pm to Flair Chops
quote:
how many do you have to have for a group order?
Primo was minimum 25 but we had to lie and say that they were bought to give to emplayees for Christmas. I went to their office in Atlanta last year and the owner didn't want to do it because he thought they would end up on Ebay. I think Green Egg has shut down group buys...
3
Posted on 6/20/12 at 4:02 pm to wickowick
son
of
a
bitch
of
a
bitch
Posted on 6/20/12 at 4:03 pm to wickowick
Damn that's one hell of a deal
Posted on 6/20/12 at 4:03 pm to wickowick
ya'll still got the full warranty since it came directly from Primo?
Posted on 6/20/12 at 4:04 pm to gmrkr5
quote:
ya'll still got the full warranty since it came directly from Primo?
Yep...
Posted on 6/20/12 at 4:10 pm to wickowick
quote:
Yep...
nice! seen a few people buy them online thinking all was legit and found out they have zero warranty
Posted on 6/20/12 at 4:11 pm to VanRIch
Mine as well
Posted on 6/20/12 at 4:36 pm to TigerBait2008
it depends what im cooking
i have/use both
i have/use both
Posted on 6/20/12 at 6:11 pm to Tilco Baller
quote:Even high temps. I cannot do it with charcoal. I've never seen anyone do it. I do not cook filets, but I can understand how those possibly would work. I have no experience with any ceramic, and never will. Those are ovens. I have an oven in my kitchen. 2 actually.
May I ask why? I have yet to have a better steak than a filet from a big green egg or primos. No way you can get as hot a sear or an even a cooking on a gas grill as you can on a ceramic. now if you are a cast iron skillet kind of person i can understand
Posted on 6/20/12 at 6:17 pm to Tilco Baller
quote:my least favorite steak. I like them with taste.
I have yet to have a better steak than a filet
Flat iron or skirt steak
Posted on 6/20/12 at 6:21 pm to Nodust
quote:
my least favorite steak. I like them with taste.
Last week in Nashville I had a bone-in filet. It was a prime piece of meat dry aged cooked rare. I think it was the best piece of meat I have put in my mouth...
Posted on 6/20/12 at 6:24 pm to wickowick
Filet Mignon =French for "cute fillet"
Good for chicks
Good for chicks
Posted on 6/20/12 at 6:52 pm to AlxTgr
Same subject but different topic, do any of you have reviews of lump charcoal vs briquets? I have tried some B&B lump from Academy and thought it did fine. 
Posted on 6/20/12 at 6:53 pm to wickowick
That's where I'm from. You have the chance to grab a beer at the beer sellar? Can't tell you how many beers I put down there in my younger days.
Posted on 6/20/12 at 6:57 pm to AlxTgr
quote:
I have no experience with any ceramic, and never will. Those are ovens.
quote:
grill/gril/
A metal framework used for cooking food over an open fire
Posted on 6/20/12 at 7:00 pm to Inspector37
quote:
Same subject but different topic, do any of you have reviews of lump charcoal vs briquets?
Kingford lump is the same stuff as green egg charcoal and gets very good reviews for the price.
LINK
Posted on 6/20/12 at 7:00 pm to Inspector37
quote:It's just a heat source. It doesn't matter that much. I do like lump/chunk better for long smokes though. I can keep the temp steady longer. I like briquets if I must do a short intense cook and have no gas grill.
lump charcoal vs briquets?
Posted on 6/20/12 at 7:01 pm to Devious
quote:
You have the chance to grab a beer at the beer sellar
No I was just in town for the night, walked around downtown for about an hour, and listen to a little music, but it was dead on a Monday...
Posted on 6/20/12 at 7:08 pm to gmrkr5
gimmick
Posted on 6/20/12 at 7:15 pm to AlxTgr
quote:
Those are ovens. I have an oven in my kitchen. 2 actually.
You can get you oven to 800???
And there is a big difference between briquettes and lump. Lump can get hotter and also produces less ashes. Starts faster as well.
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