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THE LOBBY A gathering place. Introductions, sports, showin' off your ride, birthday-anniversary-milestone, achievements, family oriented humor. |
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#1
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Big Green Egg
Anyone have one? What are the pluses and downsides? My wife saw one yesterday( and the 15lb ham baked inside it) and now she wants one. I know they're heavy and burn charcoal, but other than that I'm in the dark.
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“It takes considerable knowledge just to realize the extent of your own ignorance.” Dr. Thomas Sowell |
#2
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I have owned one in the past and my son has one now.Great unit,can smoke,BBQ.Tom
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#3
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1971 Pontiac Trans Am Cameo White 1968 Firebird 400 coupe, Verdoro Green w/black vinyl top 1968 Firebird 400 convertible, Verdoro Green w/black top 1970 Buick Skylark Custom convertible(driver) Fire Red 1972 Buick GS 455 Stage 1 Royal Blue |
#4
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The Green Egg is an awesome way to cook if you have the time. I don't own one myself, but I have enjoyed meals that were prepared on an egg. Smoked pork roast, pork chops and pizza are some of my favorites. If you are thinking about a purchase, you may want to look at a Kamado Joe before you buy. They are less expensive and similar in design. A friend of mine has one and loves it.
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69 Judge convertible........clone! Carousel red, parchment, hideaways, TH400, 10" Continental 3200 stall, 12 bolt with 3.42, 469 c.i. with ported #48's, ported cast iron intake, Cliff's Q-Jet and ported 2-1/2" Ram Air manifolds. |
#5
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Temp control will be the tricky part. I've known people that swear they can do it all manually, but I'd be looking into on of the fancy control units. They can really do it all in one package, but I've got a smoker in addition to my grill to make sure I can do each.
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#6
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Was reco'd to me, but online prices looked to rich.
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#7
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I'd go for this one..... REC TEC Mini Portable Wood Pellet Grill (RT-300).
http://www.rectecgrills.com/rec-tec-...-grill-rt-300/ Less expensive than the green Egg. I've seen pellet grills that cost more. The RT-300 looks like a great all around bargain.
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Gary Get in, ShuT Up, Hang On! Member of the Baltimore Built Brotherhood MY GTO built 4th Week of March 1966 "Crusin' Is Not A Crime" Keep yer stick on the ice. |
#8
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Quote:
__________________
“It takes considerable knowledge just to realize the extent of your own ignorance.” Dr. Thomas Sowell |
#9
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Quote:
__________________
“It takes considerable knowledge just to realize the extent of your own ignorance.” Dr. Thomas Sowell |
#10
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You can turn a Weber Grill into a pretty decent smoker. $150 for the one with the ash catcher.
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#11
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Also look into the Kamado Joe's. Pretty much the same as the Egg but cheaper. Those are big around here and I believe Lowe's carries them.
Here's an example of the controller I've heard good things about. https://www.bbqguru.com/StoreNav?Cat...1&ProductId=22 |
#12
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Quote:
I love my weber, no way I would buy a big green egg. Another friend has the egg, yea he can cook a decent pizza in it, that is not what I grill. |
#13
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Guys, I appreciate the info but when curing country style hams you utilize the "cold"(less than 105 degrees F) process. I used to own Weber, but I don't believe you can keep one as cool as I need it to be. To produce "cold" smoke for a smoke house, yes.
__________________
“It takes considerable knowledge just to realize the extent of your own ignorance.” Dr. Thomas Sowell |
#14
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I think you will find allot of good info. On the site below.. Don't let the name of the site scare you away, it is not what it appears...
. The only regrets I have with my Big Green Egg is not getting a larger one, plan to correct that!!! The other is a temp maintainer of some type although I have found that unless windy, maintaining a good smoking temp over a long smoke is no problem at all even if cold out ( it gets cold in Vermont ). A Weber will not hold in the heat when it's near or below 0 out like an Egg will... This is where any of the ceramics excel, holding heat in!! I do a large double smoke Ham for the family on Christmas Day, this year around 20deg Outside and maintained a temp of 200deg-225deg over the 5hrs. Oh, and don't use charcoal, Royal Oak Hardwood Lump (U.S. Label) with Apple or Cherry or Hickory chips added in.. (Thank me Later)!!!! http://www.nakedwhiz.com/productreviews.htm |
#15
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Quote:
__________________
“It takes considerable knowledge just to realize the extent of your own ignorance.” Dr. Thomas Sowell |
#16
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Quote:
__________________
“It takes considerable knowledge just to realize the extent of your own ignorance.” Dr. Thomas Sowell |
#17
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The kamato Joe is nice but the warranty on the egg is life time against cracks no questions asked it's made from the same material as the space shuttle,
Mine is the large unit and will hold temp any level for 10 he plus we have fried food and cooked pizza the egg is perfect, Fill with coal and when your done cooking shut the vents and the coal goes out , you can relight and cook again. Never use charcoal lighter fluid. Gregg |
#18
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Have you looked at the Broil King smoker?
I have had one of their earlier renditions (Big Steel Keg) for about 8 years and its a great smoker/grill. I've done a few all night smokes and it is very efficient on charcoal use. Its relatively light weight, durable ( I take it camping) and you can get a receiver hitch mount for it. Plus it has the all important bottle opener incorporated into the handle! https://www.bbqguys.com/broil-king/k...yABEgJpk_D_BwE http://amazingribs.com/bbq_equipment...-king-keg-5000
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Scott 74 Firebird Formula 400 4speed 70 Buick GS455 4 speed |
#19
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I've owned a large one for about 5 years and use it a lot. Makes fantastic ribs, pork shoulder, rib roasts, brisket, turkey, etc.. We also use it for direct cooking for steaks, fish, chicken and so forth. If you're used to a gas grill, it will seem dirtier and more labor intensive (raking out the ashes, lugging bags of charcoal around). The manual temp control (opening and closing the upper and lower vents) takes getting used to. For long slow cooks you have to stay on top of things so the fire doesn't go out, so I save things like brisket or pork shoulder for occasions when I have time to relax and tinker with the vents every couple hours. My only regret is not buying an extra large or even double extra large.
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#20
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I've been smoking with a Weber Smokey Mountain smoker for 12 years. At some point I got sucked into the Green Egg pandemonium. I kept it for a year or two and promptly sold it. The Weber is fool proof and allows you to add wood throughout the cook. Once you get the vents dialed in it will run at 225 to 250 for 12 hours without any fuss, and it also has a higher capacity. On the downside, it uses more fuel than the Green Egg.
If you don't have a smoker now you will be amazed by whichever one you choose. I am not sure either will cold smoke in the low 100 degree range, but that's something I have never tried. Here is a link to an independent enthusiast website dedicated to the Weber smoker. http://www.virtualweberbullet.com |
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