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The Big Green Egg

  • t

I hear nothing but praise. Do you all agree?

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  1. I only know a couple of people who own one, and they really love it.

    1. I was considering buying one awhile back, but didn't want the hassle of having to tend it.

      I went with a Cookshack electric smoker instead (www.cookshack.com ) and couldn't be happier. You just put in a small amount of wood at the same time as your raw ingredients, close the door, and forget about it until it's done cooking. To be able to put a 13-lb brisket in the smoker and come back 17 hours later is worth it, to me anyway.

      One other thing, the electric smoker keeps the oven heat at exactly the temperature you set it at, throughout the cooking time.

      1 Reply
      1. Overweight and overpriced. The bigger models are tanks and require a dolly just to move 'em around, not to mention a dead-level deck sufficiently strong to support them.Somehow my old standby Weber models seem a better deal all round. If there's such a thing as "BBQ bling," the Big Green Egg is it.

        3 Replies
        1. re: Kagemusha

          2nd over weight and over priced. shipping is dear!

          1. re: Kagemusha

            If you want the best results you get the best

            1. re: Kagemusha

              ..along with the Primo. A friend has one and it is NICE.

            2. Wow, I'm glad I read this from Kagemusha. I was about to splurge as a Christmas treat to myself.

              Now I will reconsider.

              - Sean

              19 Replies
              1. re: Sean Dell

                If you wanted the BGE to do "low & slow" smoke cooking --real BBQ-- consider the Weber Smokey Mountain Cooker, aka Weber Bullet. It does most of what is claimed for the BGE, at less cost and weight.

                1. re: Sean Dell

                  Sean Dell, I urge you to reconsider. Many BIG GREEN EGG owners have won national barbacue competitions with their egg. I totally disagree with Kagemusha. I own the largest BIG GREEN EGG, an XL and absolutely love it. It's really easy to fire it up and no lighter fluid or fire starter chemicals needed! Buy the lightweight Weber Chimney coal starter, fill it up with your natural lump charcoal, stuff two sheets of newspaper underneath and light...sooo easy and takes but a mere 15 minutes. The natural lump charcoal has no harsh chemicals and burns much more evenly than the toxic briquettes. The thick ceramic design is great for maintaining even temperatures over a long period of time in any climate. You can bake, roast, smoke, grill, etc, etc...what more can I say but that it's everything that people say it is and more. I own three other Weber Grills (a huge Genesis Silver with direct gas line, side burner, etc, a mini charcoal smokey joe for the beach, and a large weber charcoal fired kettle type). I haven't touched them since I bought my EGG except for my beach toter Weber. I use mine in tough Chicago Winters rain, snow, or shine, etc. Most any deck will be able to support the weight and the rack with wheels is great for easy mobility. Keep in mind that you never really need to move it anyway. I would buy the large or extra-large. The small is way to small and the medium is more limited when cooking for a lot of people.

                  I agree with the Weber WSM-smokey mountain recommendation...it's fantastic but it does a fraction of what the Big Green Egg can do and probably can't be used efficiently in harsh cold weather and snow.

                  1. re: amoncada

                    Thank you. This has been an interesting thread, with very strong pros, and some cons. It's back under consideration.

                    - Sean

                    1. re: amoncada

                      Amen. I've had about twenty BBQ grills of many differet types, including a couple of high end custom built ones, and none of them are as versatile as the egg. I have the great big GE and love it. With the addition of the baking stone, it does pizza as well as a wook-fired oven. It will cook steaks at 700-800 degrees for the right sear/crust. you can adjust the vents to get the temp to 200 derees and it will hold that temp fro 4 hours without adding wood orfiddling with the vents. A dedicated smokerr may do a marginally better job of low temp(175) slow smoking, but you can't use them in the winter or the rain, and you can't do any of the myriad other things the BGE will do well. They are expensive,but how many metal grils or smokers will last basically forever?

                      1. re: chazzerking

                        I have looked the Egg over and really dig the design, and I've been very interested in one - but man, a lot of the owners are wierd. I posted a question on the BGE forums on their website and instead of simply getting answers I got a huge quantity of "BUY IT NOW IT WILL CHANGE YOUR LIFE THEN U CAN COME AND COOK WITH US!" I was directed to posts where people showed off their 5+ Eggs - yes, they have 5 or more, and lots of info on all these get-togethers where people put that huge 500 pound thing in their motor home, travel to some common location, and then set them up and sit in lawn chairs watching the smoke come out.

                        What is it about this stuff that turns some people into zombies? Reminded me of the Apple worshippers. IT'S NOT A LIFESTYLE, IT'S A FRIGGIN' GRILL.


                        1. re: glashoppah

                          It's NOT a grill.

                          Get one and find out for yourself.

                          1. re: pabboy

                            Well that's wierd, because they use the term "grill" in the very title of their website:


                            and they repeatedly call it one. But what do they know, they're only the manufacturer.


                            1. re: glashoppah

                              They use the phrase 'Smoker and grill' repeatedly on their homepage. Maybe the reason the posters on their forum are enthusiastic is because the Egg is a fantastic cooking device.

                              1. re: glashoppah

                                I guess the point is that it's not simply a grill. Surely this can't be that complicated.

                            2. re: glashoppah

                              my problem is that the users of the BGe and the other kamodas are so brand loyal/fanatical it's hard to get a real answer about the pros and cons of tehthevarious brands for comparison shopping

                              1. re: thew

                                that's certainly an issue that I've come up against. I believe some of the reasons for this are:

                                for one, most people only ever buy one, and therefore have no real frame of reference.

                                second, it's human nature to not want to admit the shortcomings or issues with something that you bought, especially when it's that expensive.

                                third, these things are quite versatile. If the people who are raving aren't using it for the same purposes you'd be using it (for me, i'd like a cooker for high-heat pizza cooking, and for smoking), then you really aren't getting any valuable information.

                                it's essentially impossible to get a good read on these items. however, if you do some googling you'll get a picture of which product has the most issues, and that one seems to be the pretty Kamado product: http://www.kamadofraudforum.org/index...

                                There seems be a reasonable sampling size on that forum, and I tend to believe the stories of their horrible customer service. This has taken them out of the running for me, as I've had enough problems with Thermador and Bosch customer service, which was just awful awful awful.

                                1. re: tommy

                                  Some objective input:

                                  We bought a BGE back in the spring. We ruled out the Kamado for the reasons you found. We also wanted something we could buy locally and not have shipped. We looked at both the BGE and the Prime which are both available here locally to us. We felt they were pretty interchangeable and went with the BGE because we were able to get a better price on it at the time(I don't think this is normally the case...but we got our large egg with all the accoutrement for a very competitive price). Had we found a better deal on the Prime we would have comfortably gone with that instead.

                                  I was skeptical about the whole thing to be honest but my husband really wanted one. I have to sayI"ve been eating crow a lot as I've been more than impressed with how it cooks and how easy it is to use and maintain temps on.

                                  The green glaze is already crazing on ours, This doesn't particularly bother me as it doesn't effect function. We don't have any internal cracks, though apparently it's not uncommon for them to develop internal issues over time - especially for the fire ring. The felt gasket is ready to be replaced already, again a typical issue. The hinge band needs to be retightened every couple months.

                                  Those have been the only real issues we've seen and none have been that big a deal with us. We like the lifetime warranty if we do have issues and the retailer we bought it from here locally has been very helpful whenever we've been in and takes care of warranty issues on the spot should anything develop.

                                  We use it mostly for pizza and have been thrilled with the results. We've done quite a bit of smoking on it and been really happy with that. We have a large gas grill also and have had many charcoal grills in the past and you can't really compare this type of cooker to those.

                                  My guess is all of these type cookers perform comparably and it's a matter of finding the one at a price that fits your budget from a company you're comfortable dealing with.

                                  Hope this helps

                                  1. re: ziggylu

                                    that's a pretty fair assessment, ziggy.

                                    what temp to you shoot for when making pizza, and what do you usually get to? i've read reports of people getting it to about 800 degrees, but I have to think that a lot of heat is going to escape once you lift the lid to slide the pizza in. so it's not really going to maintain temps like a brick oven would. i hope i'm wrong!

                                    i think the fact that you can buy the BGE locally really gives it an edge over the mail-order competition.

                                    1. re: tommy

                                      We usually use about 600 degrees for pizza. It's super easy to get to temp and maintain. We've had it as high as 700+ for steaks but we dont' cook those very often. We do pizza weekly however out on the egg. It was worth the investment just for pizza making! It does maintain the heat pretty well because of the ceramic. We usually get it up to temp and hold it there for about 45 minutes (with the stone in) before we slide the pizza in. I've made bread out there as well (at lower temp) with great results. We live in AZ so I actually loved being able to make my weekly loaf of bread outside during the summer and not heating up the kitchen.

                                      We've also done ribs and pork butts at low temp. We do the pork butts overnight and havne't had any issue at all holding a low temp for that, I forget exactly what temp my husband does. I want to say 225? Maybe lower? Havne't tried a brisket yet as we don't eat lots of beef but hoping to do one maybe at the end of the month when my sister is visiting from Chicago.

                                      Ive also had good results doing regular boneless legs of lambs and our Thanksgiving turkey where we've brought it up to high temp and preheated it for a while, put the meat in, let it cook a a short while and hten brought the temp down similarly to what I do in the oven. Really the temps are surprisingly easy to control.

                                      Like I said, I was really skeptical about the whole thing given the investment but I've been really impressed with the results. My family begs us to make things on it whenever they're here as well.

                                      I said "Prime" above but now that the morning coffee has hit the brain I realize the other brand we looked at closely was "Primo" They are also based in GA and are usually a little less expensive but when we were looking they seemed to be identical in quality and construction.

                                      If you have a BBQ Galore near you, we got a great deal on the Egg there.

                                      1. re: ziggylu

                                        good info, ziggy.

                                        another question! and I swear i looked for the answer but couldn't find it: how do you add wood to the thing after it's up and running? for example, if my wood chunks (and i'm assuming you can use chunks) are spent after an hour, and i want to add more, is it easy to reload?

                                        1. re: tommy

                                          We've never had to add wood. Even on an overnight cook. It's really efficient. And when you close it down it does a great job of not burning off what's left. Just seems to snuff it right out.

                                          If you did have to reload, you'd have to pull the grate off to do so(along with the plate setter if you were doing indirect) but like I said it's been a non-issue with us so far both at high temp and low temp.

                                          I agree the people on the BGE site are a bit fanatical but we do find that site and the naked whiz site useful the first time we're going to try something to get an idea of the technique. Particularly the Naked Whiz site, he does a great job of explaining how to build the fire for whatever it is you're planning to make.

                                        2. re: ziggylu

                                          ziggylu - I found this thread when I was searching for "buy big green egg los angeles." I don't think you're in LA, but we have a BBQ Galores around here. Do you mind my asking if I ask if there was a promotion or something to help you get your great deal? My boyfriend has been begging me to get a BGE for the last two years, ever since we first heard of it (we can't even remember now who told us about it), but we've moved around so much it just hasn't seemed practical. He got a great deal on ribs yesterday at Ralphs, though, so we've decided to make the leap and just get the egg!

                                          1. re: froggyhumi

                                            I'm in Phoenix. I don't think it was a special promotion. The salesman said it was signed wrong and honored the price but the sign was the same the next couple times we went in so I don't if that's the case. I haven' tbeen in for a while but we are due for some charcoal so I'll take a look next time I go.

                        2. I have a Kamada, plain version of the Big Green Egg. Came from Japan in the 50s.

                          I like it, but agree with Kagemusha, a weber kettle produces the same results, and a weber kettle is more versatile.

                          I haven't had success using it to "grill" steaks, but it turns out beautiful roasts. I think, when people see "weber" and they think, been there, eaten that. When I serve them something out of the Kamada, they think what an interesting "BBQ", food tastes great.

                          1. I have several friends that have Big Green Eggs and they all love them. Everything they cook on them is awesome, even pizza.

                            1. That is what I have been hearing . Nothing but positives. I am curious as more responses emerge.

                              1. The advantage of a Japanese dome bbq or the BGE is the clay, just like a clay or tandoori oven...which a Weber can't provide. I know people who have had theirs for decades and use it daily. There is a difference in results IMO.

                                4 Replies
                                1. re: ML8000

                                  Although I've heard that the clay domes are not suitable for cold climates; that they crack with extreme cold.

                                  1. re: FlavoursGal

                                    We live in Colorado, and I'm contemplating a BGE for my husband as an Xmas gift, so I'd really be grateful for a climate report before we get one an leave it out. One thing I wonder is that much of Japan is not exactly tropical, so I wonder what the definition of "cold climate" is in this context. Florida cold or Quebec cold?

                                    1. re: ClaireWalter

                                      I just pulled this off of the BGE website:

                                      YEAR-AROUND USAGE
                                      You can use The Big Green Egg® in all climates. Rain and snow cannot harm it. It is suitable for all year use, even in freezing temperatures. The BGE® can be priceless in emergencies.

                                      I'd contact the company and ask them if they do stand by this claim, and if it's an indefinite guarantee (and keep a copy of this claim with your invoice).

                                      1. re: FlavoursGal

                                        I'm in Petawawa ON. I used by large BGE all winter in temperatures ranging from 0 celcius to -30 celsius. The only thing I'd suggest is to ensure you buy the BGE cover or else the lid can freeze shut (It happened to me before New Years and I had to carry -with great difficulty- the BGE into the house to let it thaw). Since I purchased the cover, I haven't had any problems -it got even colder in February and I still didn't have a problem. I have only owned it since last summer, but so far, definitely couldn't see myself without it.

                                2. BGE -- or a Japanese "Kamado" -- is fine in the cold.

                                  The nice thing about it is that it regulates heat easily, using a daisy-wheel vent thingy. You can keep it going for 18 hours, low and slow, at 250F, and with a twist of the daisy wheel crank it up higher. Its pretty responsive in that way.

                                  Its great for "overnight" BBQ, like pulled pork and for Tandori Chicken, as it acts somewhat like a tandoor. I "Spatchcock" (butterfly) chicken and they cook up great. Is it expensive? Sure. But if you can afford the expense (and lets face it, a lot of Chowhounds can), its worth it. I have used a Weber Kettle and its easier to control heat on a Kamado, and uses charcoal more efficiently.

                                  This guy has quite a bit about them, "Nakedwhiz," one of the usual BGE fanatics:


                                  1. I grew up with the old "Kona Kettle" ovoid ceramic hibachi in 50s-60s California and recall my Dad loved 'em. Their only flaw, aside from weight, was that they did crack.This is the pitch(no cracks!) with the BGE--and not much more. They're hellishly over-priced in Canada due to shipping and have been known to crack, thanks to our balmy winter weather. I simply think Weber products deliver a higher cost/result quotient than the BGE. But if you're fretting about dying in your sleep not owning a BGE, then get one!

                                    1 Reply
                                    1. re: Kagemusha

                                      Here's a link to a somewhat more 'advanced' version...this one has the option to use just gas, or use gas to light the charcoal/wood. More control..


                                    2. One disadvantage I see with the BGE over an electric smoker is smaller capacity. I believe the BGE has just one rack, whereas the Cookshack smokers have at least three on which to place your product.

                                      3 Replies
                                      1. re: FlavoursGal

                                        I am a little perplexed as to why people are comparing Kamado/Eggs to a smoker...yes..it does smoke..dry or wet, but it-they also grill, and sear at extraordinarily hot temperatures...the point being that these units are multi-taskers, and instead of purchasing a myriad of outdoor cooking equipment, only one unit is needed......the OP mentioned nothing that I could see about just using the Egg as a smoker.....


                                        1. re: FlavoursGal

                                          Correction, the BGE has a second rack...costs extra though. My XL BGE can handle a large number of ribs, pork shoulders, etc. The egg/dome shape allows for even distribution of heat and smoke flavor for long hours in any climate.

                                          1. re: amoncada

                                            i have decided on a bge. however not having cooked with one before i haven`t decided if a lge or xlg would be more practical. i can see a large possibly being more practical for every day use but an xlg might come in handy from time to time. i fear that an xlg might be too much grill for every day use and use too much lump coal to heat. will it cook as well as a lge for smaller meals? any thoughts on this matter would be appreciated. price is not the issue as much as practicality and quality of the cooking. thanks

                                        2. Guys, the BGE is a terrific tool. It has a temperature range from about 180 to well over 1000F !!!! I was no bar-b-que fan, but the egg has really changed my outlook. I actually have two now :)

                                          Weather is absolutely not a concern. There are many pictures of folks that use them for camping in the winter, snow 6 inches deep, and the egg is chugging away.

                                          As far as capacity, I have a large and a small. There is now an extra-large. I've done a 30# chuck roll in my large. What's great is that it holds enough charcoal to keep temperature for the entire 18 hour cook!

                                          Here's a link to a pizza I did on the egg. Next to last picture shows it on the pizza stone in the egg. http://www.recipesonrails.com/recipes...

                                          You can find several recipes for things I've done on the egg at http://www.recipesonrails.com/tags/bge

                                          Most importantly, if you have any questions, go to the BGE forum.... great folks there who will answer your any question...


                                          OH, I forgot, another great thing about the BGE is their customer support. In the event something goes wrong, they'll mail the part right out to you. I cracked a firebox once, I think after hitting about 1200F, and they sent a new one, free, no questions asked. Great company.

                                          1 Reply
                                          1. re: UnConundrum

                                            Yup...I'm waiting for my Weber gas Grill to pass into eternity...I do have my eyes on one of these...1200 degrees!...now that will give you a nicely crusted.. yet rare steak!!!

                                          2. BGEs crack. Sorry but I've seen two split. They're Mexican-made ceramic, albeit nice ceramic but they're not exactly NASA-grade heat shield material.I still think they're poor value for their price, bulk, and apparent fragility.

                                            1 Reply
                                            1. re: Kagemusha

                                              I'm from Southern Wyoming in the rockies where it snows year round. My mothers boyfriend has two of them and they never cracked, which is why I bought one for my husband. I would love to know how that happened.

                                              Also, they are not near as big as my Weber so I don't get the bulk one either-have you really ever used one??? Are you a Weber Dealer? I worry about the misinformation you are giving to folks.

                                            2. You can't beat ceramic cookers (BGE, Kamado, Primo, Grill Dome) for their versatility in backyard cooking. They will do a low and slow pork shoulder for 18hours at 220° without tending the fire, and then do a 1000° sear & dwell on a 3" porterhouse. Add a pizza stone and at 750° you have a great charcoal pizza oven.

                                              If you are seriously a foodie and interested in having the cooker that can multitask (low & slow, and hot & fast) then these are the cookers for you.

                                              here's my backyard kitchen setup:

                                              and the results:

                                              Puff Pastry Wrapped Baked Brie with Firecracker Shrimp, Filet Mignon, & Grilled Pineapple skewers...with a cherry chipotle bbq sauce. (won the 2004 Kamado Kookoff with this...cooked entirely in Kamado outdoors!)

                                              1. I've had nothing but fantastic luck with my XL Egg. From tuna steaks quickly seared over 700 degree heat, to slow and low-cooked pork shoulder and brisket, it's a huge asset. And, so far, no problems using it in the cold (I'm in Canada). I really love it.

                                                1. I can't believe some of the misinformation you're getting. "dead level deck strong enough to support them?" The large is 140 lbs. How strong a deck do you need to support 140 lbs? Buy it with a nest and it rolls just fine all over a wood deck. It smokes briskets, pork, etc at 225F for 12 hours on one load of charcoal. It grills steak at 700F plus, cooks chicken at 350-400, cooks your pizza at 500F to 700F, whatever you preference is. Sure it's expensive but you only spend that money once and the Egg will outlast all those webers and other tinny grills.

                                                  1. I own a BGE. I love it. Yes it is heavy. So what. I've owned it for 2+ years and have never needed to move it. Plus my Weber is just as difficult to move. Once you used the Egg to smoke some BBQ or sear a Steak at 800 degrees you'll know why people love it. Also, it does wonders with chicken. I've roasted a whole chicken on the egg a few times. The best chicken I have EVER made. No Joke. We are cooking a Standing Rib Roast on the Egg over the Holidays. I can't wait. I spend a lot of time thinking about the next item I'm going to cook on it. If you buy it you will love it!

                                                    3 Replies
                                                    1. re: elizabean

                                                      Question...when you do the chicken or the rib roast...do you get a crackly exterior/skin???

                                                      1. re: ChowFun_derek

                                                        The skin is not crisp, but not rubbery either. If I want a crisp skin an oven is better. The BGE makes the juiciest chicken. I think the fact that the egg is good at keeping the moisture in prevents the skin from getting crisp. Have not done a rib roast yet. This weekend will be my first attempt.

                                                        1. re: elizabean

                                                          Old post, but will still answer....For a bone-in breast or leg qtr, cook skin side down for first 12-15 minutes at 325 degrees and skin will be crisp. I do wings as well and they end up crispy.

                                                    2. Y'all convinced me. I've bought for my husband for Christmas. Thanks to everyone for the input.

                                                      1 Reply
                                                      1. re: ClaireWalter

                                                        Congrats, you will love it just as much as he will I can guarantee

                                                      2. Eeeks! You're all tempting me to go out and buy a BIG BIG BIG GREEN EGG!!! My husband's going to have me committed!

                                                        Then again...some women are clothing shopaholics. I dress like a shlump but, boy, do I have great cooking toys!

                                                        5 Replies
                                                        1. re: FlavoursGal

                                                          What's holding you back..... Buy one for Christmas, and just think about the New Year's party you could throw !!!!

                                                          1. re: UnConundrum

                                                            What's stopping me is that I've bought not one, but TWO, Cookshack smokers in the past 2 months - one for the city house, one for the country house. I'm really happy with them, and with the Napoleon gas grill I have up in the country and the Weber gas grill I have in the city.

                                                            As I implied before, I'm certifiable...

                                                            1. re: FlavoursGal

                                                              You could always sell them on eBay ;) Check out the forum at www.biggreenegg.com . Great people, and plenty of ideas. A chance to see what you can do with an egg that you can't with other smokers.

                                                              1. re: UnConundrum

                                                                I think that, for the time being, I will refrain from reading any more about the BGE. This has become a very dangerous habit.

                                                          2. re: FlavoursGal

                                                            Go with a Kamado 7 or a 9 if you are thinking REALLY big and he will bail you out in no time.

                                                            One can never have too many grills...

                                                          3. I know you've already done it, but my parents sell them in their pool and spa store, and everyone who has bought one has loved it. I think you'll be very happy with it.

                                                            1 Reply
                                                            1. re: Andiereid

                                                              Hmmmm, just made a batch of fabulous spice rubbed (I used Steven Raichlen's Lone Star Blend, EVOO, tangelo & lime juice, and a little extra salt and pepper.)chicken wings on my XL BGE in 30 degree weather/Chicago. Then I steamed some brussel sprouts and then tossed them with my wings in a large bowl...this kicked them up a notch. Delicious! I could see my neighbors salivating.

                                                            2. How long do you let them marinate? Also, how long do you cook them and at what temperature?

                                                              2 Replies
                                                              1. re: elizabean

                                                                I highly recommend two books for grilling;

                                                                The Weber Grilling Book (found it at Osco drug in Chicago for $27). I purchased many grilling cookbooks over the last year and the Weber one is my favorite.
                                                                Steven Raichlen's Barbacue Bible

                                                                For wet marinates, I let stand for at least 4-8 hours but not overnight (the acid in the citrus juice begins to cook and breakdown the meat when marinating for too long).

                                                                Here is a really simple delicious wet marinate recipe:

                                                                2 lbs of wings trimmed, cleaned, and dried (with paper towels)
                                                                Fresh squeezed lemon juice from 1/2 lemon
                                                                6-8 large garlic cloves crushed through the garlic press
                                                                kosher salt to taste
                                                                fresh ground black pepper to taste

                                                                Combine all ingredients in a jar and shake well until nicely blended. Then toss over wings in a bowl and blend/rub thoroughly with your hands.
                                                                I grill my wings at about 375 degrees until charred (but not pulverized) on both sides. If I were to guess the cooking time, I say about 5-7 minutes on each side.

                                                                Finish the wings by tossing them in a large bowl with barbacue sauce until nicely slathered (do not apply barbacue sauce to wings while cooking as this will ignite a fire). Let stand a few minutes and serve.

                                                                For a more latin flare, add to above recipe; 1/4 cup of sour orange juice, 1 tablespoon of dried oregano crushed in your hands, 1/2 teaspoon of cumin, and 1/2 teaspoon of ground cayenne pepper. Blend and rub thoroughly and eliminate the barbacue sauce at the end.

                                                                For dry rubs with a touch of wet or just all dry spiced, I like to rub thoroughly a few times and let stand for an hour or two tossing the wings occasionally for optimal flavor.

                                                                I usually make my own rubs but Steven Raichlen's spice rubs are pretty incredible. In fact, they're the only store bought ones I like. There are quite a few blends to choose from.

                                                                1. re: amoncada

                                                                  You are so right about Raichlands, however, I bought another Rub, Sauces and marinade book two summers ago and there are a few that even put his to shame.
                                                                  Try them, it's fun to make rubs. One thing I've found is some times one batch will turn out so well that you can't wait to make it again, only to find it isn't exactly the same... hehehe It is definitely an art, not a science!

                                                              2. You will not be disappointed with a purchase. The price tag is a little over the top, but the versatility of the product makes up for it. Whether you use it for slow cooking, searing steaks or making great pizzas, you will find it a fool-proof way of cooking.

                                                                I recently cooked a shoulder for 16 hours at around 200 degrees without adding charcoal. They are very efficient. The weight is not a problem if you buy an "egg nest".

                                                                1. I just bought one for my husband. I bought the large with the large cypress table. My deck isn't some fortress. While it definitely heavier than 140 lbs., I can say with some foresight it was worth every dime.

                                                                  He's already cooked ribs and pork shoulder on New Years. It was the best ever. OH and if it didn't crack during that with the cold rain coming down on him as it was cooking, I can't see it doing so under any other cooking conditions.

                                                                  I'm already hooked and am saving for my own Egg and I will get the small with the nest.....

                                                                  1 Reply
                                                                  1. re: Sojourne

                                                                    Congradulations. I'm sure you'll have many years of great food. As the saying goes, that's a gift that just keeps giving :)

                                                                  2. I'm fortunate to live near the BGE store in GA, and my husband loves nothing more than to go brousing for Egg gear and doodads. Years ago he built a workbench to support a medium egg, and our deck has evolved into a year-round outdoor kitchen. We grill alot of seafood, and have found that the egg makes a great pizza.

                                                                    1. Thank you one and all. I had no idea what a dialogue this would spawn. I am convinced to buy one when I can afford one.

                                                                      1. Tonto, you might be able to afford one sooner than you think if you consider an alternative.

                                                                        My $$$ went for the Kamado, which seems to be better built and more grill for the money. Have had a number 7 for about five years now. Love it.


                                                                        Just my HO. Ceramic grills are a cool way to grill. I don't count on ever going back.

                                                                        1 Reply
                                                                        1. re: Jimmy Buffet

                                                                          Love my BG egg, i'm did BBqued chicken last night using a little Mesquite (sp) for flavoring. At least as good as the best commercial BB house...

                                                                          Check out BBque Guru, they have a computerized temperature control for the egg, dial in the temp you want and it will hold it on the money for hours. You can cold smoke in this thing at 200 degrees!

                                                                          You can cook in an Egg from 200 degrees to 800 degress, cold smoking to pizza with one device. I have friends who have two of these.....

                                                                          These things make so much sense, my dad has had one for 15 years.

                                                                        2. I have had my BGE for about 3 weeks now and I have to say that it is by far the best grill I have owned. Not to say that it doesn't have some problems like size ( I should have bought the bigger grill) of the medium. But after a week of playing I was able to figure out how to more accurately control the temp. and have had some unbelievable stakes and roasts. I use my BGE every night I no longer use my oven except for bread and when I get my baking stone I may not use it for that.

                                                                          I am thinking of buying the XL so I can cook more faster for some of the partys I have but I'm not sure.

                                                                          Anyway I hope this helped

                                                                          1. How important is the "just so I can say I have one" factor?

                                                                            1 Reply
                                                                            1. re: foodstorm

                                                                              Actually, I didn't know they made it to the "must have" level. A few years ago I noticed one in a hardware store, with no idea what it was. I was not a "grilling" type of guy, but my son bought one for me for Father's Day. No regrets whatsoever, and no influence by trends. Simply a great tool that added a new aspect to my cooking. Last night I cooked off 48 chicken legs (4 batches) that all turned out great!!!

                                                                            2. Just got one for wedding gift - love it - no problems - totally recommend it.


                                                                              1. I have a Green Egg and love it. I bought a BBQ Guru "Competitor" Power Draft Control which eliminates having to adjust the Daisy Wheel and Air Inlet sliding door. Unit has a 10 CFM Fan and TC control of Air Temperature and Meat temperature. I set my temperature at 190F for Pulled Pork and the BBQ Guru maintains the temperature within a few degrees. I highly recommend it.

                                                                                1 Reply
                                                                                1. re: Egger

                                                                                  We don't have one and probably never will - no space in San Francisco to give it a permanent home. But ... my husband is facinated by the Egg owners' posts on various Egg sites. They are almost religious about it!

                                                                                  There will be an Eggfest in San Jose, Ca, on June 28 and we hope to be there. Lots of competitors and good sampling.


                                                                                2. This is a timely post for me as I was considering a BGE. I have never owned a ceramic so I have been doing a lot of reasearch. I am still undecided but the BGE has some major draw backs.
                                                                                  People talk about running theese at 800 and up. So far I've found that if you do it's pretty normal for the ceramic to crack or to fry the seal that separates the top half from the bottom. The large model weighs aroubd 170 punds so it's very difficult to move and I seriously doubt it would roll easilly even with a nest on most decks. In fact BGE cautions about moving them about. You need to pull them not push. Clearly if they go over they will break.
                                                                                  The cooking surface is tiny and they are VERY expensive. Tax tag and title on the large here puts it a little over $1,000.
                                                                                  I'm attaching a link to a die hard BGE fans web site. If you are researching be sure to find the page that shows the egg split into three pieces. Apparantly this is normal.
                                                                                  If I do get one it will be the medium. About $625 and just under a hundred pounds.


                                                                                  10 Replies
                                                                                  1. re: Docsknotinn

                                                                                    In your research, you came up with that?? The large weighs in at 140lb, I don't know how you come up with 170. Also, I have never read or experienced cracking due to extreme heat. I use mine 4 to 5 times a week for the last two years with no problems at all. The gasket will have to be changed periodically, but as of yet mine is still sealing perfectly.
                                                                                    Here is a link to info on the large egg, including cooking capacity.


                                                                                    1. re: chipman

                                                                                      Sorry. I have been looking at the grilldome as well and their large is 170 lbs. Either way 140lbs and $1000 is a lot of heft in more ways than one. There are photos of the split egg in the link I posted. If you go to the big green egg website forum you will see a LOT of conversation about cracking and seal failures. Cooking capacty is absolutly minimal compared to most grills in the same price class. I'm still considering the medium egg because I think it would be fantastic for some things.

                                                                                      1. re: Docsknotinn

                                                                                        For whatever it's worth, my run-of-the-mill Brinkmann gas grill is nearly 130 lbs without the propane tank. Granted it's less of a tipping hazard, and probably won't crack if it does tip, but the BGE isn't too far out of line weightwise when you get right down to it.

                                                                                        1. re: jzerocsk

                                                                                          Compare the cooking area in square inches. Then the weight and cost start to reveal the disparity between the two systems. They are completly different and I'm still considering a medium egg but they do have serious draw backs aside from the price. The cracking is an issue from heat and the link I posted above shows one broken into three pieces that the owner claims is normal (it stilll works). If you tipped an egg over I don't think humpty dumpty or all the kings men could help you put it back together again. Then there is the issue of seal failures , crazing, paint peeling. etc.

                                                                                          1. re: Docsknotinn

                                                                                            Sure, they are different tools for completely different jobs. Just pointing out that if you think 150lb is too heavy to be practical, you might not have realized the weight is in-line with other "outdoor cooking" type equipment.

                                                                                            Since they are so completely different, comparing the cooking area or weight per price doesn't work too well as a basis for comparison.

                                                                                            If you're referring to the broken firebox pictured at http://www.nakedwhiz.com/ceramicfaq.h... just keep in mind that is the _firebox_ and not the egg itself. It's a common problem and it seems like cracked fireboxes are often still usable and I've seen at least one forum post that suggests that the manufacturer has modified the design so that it's not as common a problem.

                                                                                            1. re: jzerocsk

                                                                                              Thank you for pointing that out about the firebox Vs the egg itself. I've decided to take the plunge now I just have to decide between medium and large. I'm leaning towards the medium as I can move it easilly. I have a two level deck to consider. Plus the medium is over $300 less. As long as I can BBQ two pork butts at a time for pulled pig I'll be a happy camper.

                                                                                            2. re: Docsknotinn

                                                                                              I have had a med egg for 13 yrsand have had no probs, just rusted out hoops & ash door which is better longevity than any other grill Ive had living within a block of the atlantic eats grills. I have had to chissel the corroded bolts on the ash door out without any damage to the egg.

                                                                                              1. re: Docsknotinn

                                                                                                There is no "paint peeling" because ther is no paint. the shell is glazed which can chip if you whack it with a metal utensil, but you hve to be pretty clumsy or mad to hit that hard.Also, to those who talk about tipping problems, if you get the large or XL and get the table mount, the only way to tip it would be to knock it off the side of the deck. Grated, they aren't the most portable or even mobile of grills, but my XL weighs less than my last cooker whch was a welded gas pipeline steel body on a heavy gauge steel frame. It weighed about 600 lbs. The GBGE in the table weighs more like 400 lbs and moves fairly easily on smooth surfaces. Mine is on a brick patio and I don't have any trouble moving it by myself.

                                                                                              2. re: jzerocsk

                                                                                                I don't know what people mean by a "tipping hazard." I've been using outdoor barbecues for 35 years and have never knocked one over. Is this a common problem? I have examined the Egg in its various mounts a number of times and I don't think it would be any easier to tip over than any other big grill, and it certainly would be more stable than a Weber on its tripod.


                                                                                          2. re: Docsknotinn



                                                                                            that thing looks pretty cool. But damn, $3k? That's a bundle of cash. I must admit I've been tempted for a long time to cough up for a BGE/Kamado/Komodo/etc., smoking a brisket in my Weber isn't so easy. But $3k. Man.

                                                                                            BTW - I use my Weber Performer every single night. I've used it every single night since I bought it 8 years ago, and it replaced a standard 22 1/2" kettle I'd had for over 15 years before that. My Performer is still in perfect shape. The one it replaced was fine as well. Anything made well will last a long time if it's cared for.


                                                                                          3. I've had one, a large, for a year, and I adore it. "Life changing" isn't an exaggeration. Ditto to much of what's been said already: you can sear a steak that would make Morton's envious, do real low-and-slow barbeque, roast at tandoori temperatures, or anything in between. Most people find a large is capacious enough for anything short of professional catering; my first low-and-slow was 25 pounds of pork shoulder (on at four o'clock, off at noon the next day, and never opened it the entire time). There was room for more if I'd wanted it. You haven't lived until you've eaten duck cooked over hardwood charcoal at 200 for five hours. I did prime rib for eight recently, slow cooked at 225 for three hours then finish-seared at 500. People are still talking about it. Routinely, the best food we've ever had.

                                                                                            They don't routinely crack/break/peel etc. There are internal parts, also ceramic, one of which sometimes cracks. They still work and the factory will replace them (many users stick the replacements aside and continue to use the originals). The finish on the ceramic sometimes crazes -- forms tiny surface cracks. This is normal and doesn't affect function.

                                                                                            They're heavy. Mine stays in the back yard, which is fine with me.

                                                                                            2 Replies
                                                                                            1. re: barbes

                                                                                              Agree with Barbes.

                                                                                              The key differentiator for me, is that with the Egg, everything griling / smoking became so EASY (vs my other grill).

                                                                                              - I'm a novice to cooking, grilling, and Q'ing. With the Big Green Egg, I no longer have to deal with chimney starters and worrying about where the sparks and newspaper ash are flying when I turn it over.

                                                                                              - I no longer have to replace charcoal or lump when making pulled pork (longest so far - 14 hours on 1 load thanks to the heat retention properties of the Ceramic.)

                                                                                              - It is very easy to get it up to extremely high searing temps to make really tasty ribeye's. This guy has an excellent website on ceramic cooking. http://www.nakedwhiz.com/ceramic.htm I followed the description for how to "TREX" a steak:
                                                                                              and it was the best steak I've ever made

                                                                                              Simplified Summary: Prep--Sear--Rest--Cook (Don't skip the "Rest" stage


                                                                                              1 level more detail for a 2" thick Ribeye:

                                                                                              Hot tub the ribeyes.
                                                                                              This cool trick means: Bring ribeyes to room temp by putting them in baggies. Put the baggies in a mixing bowl in your sink with a constant stream of hot water.
                                                                                              Therefore, instead of bringing them to room temp in an hour or more, you bring them to hot-water-temp (104 deg) in 30min.

                                                                                              Prep (On both sides: olive oil,salt,pep,Mustard coating).....

                                                                                              Sear each side for 90sec while at 600-700 degrees F

                                                                                              Rest the ribeye for 20min while the egg dwells (goes down to 400)

                                                                                              Roast-400deg 5minperside.....

                                                                                              Rest 5-10 min

                                                                                              His web page on Searing temps - Egg vs Kettle:

                                                                                              - In addition to being awesome for either Grilling or Q'ing, some people want to use it specifically as a coal or wood-burning ceramic pizza oven / bread-baking oven.

                                                                                              This person has experimented with results with pre-made dough:

                                                                                              Some pics of my cooks:

                                                                                              1. re: barbes

                                                                                                COULDNT AGREE MORE. It will literally take a joe bloe griller and turn them into Emerill to there friends and family. I cant light mine anymore wihout people showing up to sample.

                                                                                                1. ok... i'm an apartment dweller, in a walk up apartment, but i do have a 9x13 foot balcony. I might add it's many flights up, but once i'm hoping it would eb a one way trip if i got one

                                                                                                  practically speaking how much more can i cook on medium than a small egg? is the small too small to be practical? how different are the sizes given the cost difference?

                                                                                                  8 Replies
                                                                                                  1. re: thew

                                                                                                    i should add i'm more concerned about the weight, and the safety of the unit in my setting, rather than the diameter of the unit

                                                                                                    1. re: thew

                                                                                                      The weight is not an issue. It's about the same as your average 6th grader. Getting it upstairs shouldn't be a problem either. Break down the box on the sidewalk and bring each part up separately. Definitely get a cover for it. As a precaution, I would secure it to to the railings with a ratchet tie when not in use.

                                                                                                      1. re: pabboy

                                                                                                        as a precaution against what? lol

                                                                                                        th large is smaller.. diameter wise that the weber i have now... but that seems SO heavy to haul up here... am i being overly concerned?

                                                                                                        1. re: thew

                                                                                                          Strong wind? Accidents?

                                                                                                          Are you getting it with the nest?

                                                                                                          Yes you are being overly concerned. Like I said, the egg comes unassembled. You can bring it up in parts then assemble.

                                                                                                          1. re: pabboy

                                                                                                            that's generally not my nature.. but somehow the BGE is obviously intimidating me

                                                                                                            1. re: thew

                                                                                                              I completly dissagree with the poster that said weight is not an issue. Try picking one of theese things up! They are not only heavy they are awkward. The medium is about as much as I want to move. Here they are delivered assembled. None of the dealers I have been to even offer the option of self assembly.

                                                                                                              1. re: Docsknotinn

                                                                                                                That's interesting. My egg came with laymen assembly instructions. In fact my dealer suggested that I assemble it myself since transporting a complete egg is not desirable. Ceramic on ceramic + potholes isn't the best combination. Each part came individually boxed/wrapped in Styrofoam. But yes, moving a fully assembled egg is heavy and awkward.

                                                                                                    2. re: thew

                                                                                                      Depending on what you want to cook and the temp you expect to get I would spend some time on the BGE forums. There are a lot of complaints that the mediums can not heat over 500 degrees. The medium weighs 95 pounds and has a 15" grid. The small is 65 pounds and has a 13" grid. While 2" may not sound like much the small is very small. I would also get the nest.

                                                                                                    3. how about the grill dome and other ceramic cookers?

                                                                                                      1 Reply
                                                                                                      1. re: thew

                                                                                                        The Grill Dome does not have any dealers. You must buy direct. I've talked to several people that really like that product but you have to deal with freight cost and you have to be able to unload the item from a semi. If you are getting a small or medium that would absolutly be worth looking at.

                                                                                                      2. Size wise, I find the large to be the most practical. I have a small which is good for a steak or a couple burgers, that's it. If you want to do a couple chickens, a brisket, etc, get the large.

                                                                                                        As to weight, it's nothing you have to worry about with regard to your structure, and it does come apart relatively easily if you have to move it.

                                                                                                        I've never seen a cracked egg unless it fell or something big fell on it. They withstand all kinds of weather, including cooking in a snow storm. Mine is enclosed, but I've often used it in very cold weather. Only problem with the cold is that sometimes the top and bottom gaskets freeze together (if there was moisture on them). To resolve this you simply shove some newspaper into the ash door, and light. The heat will slowly release the gasket.

                                                                                                        The only environmental risk I know of is the same as with any open fire. A friend lost half of his house to flying embers when he used his egg in high winds. The embers flew into his garage, landed on some greasy rags which quickly ignited. Always use care with an open flame.

                                                                                                        8 Replies
                                                                                                        1. re: UnConundrum

                                                                                                          Well go ahead and label me an Egg Head! I bought the Large on Saturday.
                                                                                                          I was very skeptical of this product. I'm no fan of gadgets or trends and I had serious concerns about the product.
                                                                                                          After two uses I'm absolutly sold. They light fast and you can shut them down saving the charcoal for another use. The temperature control is excellent. I can not recall such a major upgrade for home cooking other than switching from a consumer range to a commercial range and hood system.
                                                                                                          I doubt I will ever use gas again.

                                                                                                          1. re: Docsknotinn

                                                                                                            We just got our BGE on Friday, and we've already used it three times. Love it! We made pizza for lunch. Anybody wanna buy an overpriced gas grill cheap? :-)))

                                                                                                            1. re: mmgpsych

                                                                                                              I kicked mine to the curb. Literally!

                                                                                                              1. re: Docsknotinn

                                                                                                                Don't be in such a hurry!

                                                                                                                I smoked 6 racks of ribs in my BGE on Sunday. While that was going on, I was grilling drumsticks, sausages, dogs, burgers on my Weber kettle. After the ribs were done, I cranked the Egg up to 800+ and seared some rib eyes.

                                                                                                                1. re: pabboy

                                                                                                                  My gas grill is GONE! lol. I'm never going back to gas. I did two pork butts for 16 hours on my large BGE over the holiday.

                                                                                                                  1. re: Docsknotinn

                                                                                                                    My collection is a medium green egg, new braunfels smoker when I want to cook some volume, weber kettle & Tec infrared when I am too lazy to screw with charcoal.

                                                                                                                    1. re: beteez

                                                                                                                      My large BGE sets up and gets ready to cook faster than my gas grill ever did. I can be ready to cook in 10-15 minutes. I never would have believed that for a second until I tried it.

                                                                                                            2. re: Docsknotinn

                                                                                                              We joined the Egghead cult this afternoon with our purchase of a large egg. Husband is assembling it and looking forward to making our pizza on it tonight!

                                                                                                          2. Bought one last weekend. I have a bullet smoker and a Weber Genesis Silver grill. I know this post is very old, but for anyone who still can't decide, you really should look past emotional responses and look at the facts. The Egg keeps food moist without a water pan - it lasts virtually forever, it conserves fuel - I've cooked, in the last week, 6 times and reused charcoal virtually every time. Yesterday, at 4 PM, I put on 3 pork butts for a 'low and slow' cook. Egg held 250 degrees the entire time - except for when I added 10 tilapia filets and cooked them for dinner (another grill on top of the butts) and ran it up to 300. Took the butts off at 10 AM this morning - still smokin' off of that one load of lump charcoal and 3 applewood chunks. THEN, I opened up the draft doors and ran the temp up to 600 to 'clean' off the the grill and the 'plate setter.' Tonight I'm going to do my first pizza on the stone. IMO, there is NO other grill with the versatility and usefulness of this grill. For those who worry about it breaking, sure, if you drop it, it might break - but 'duh.' As for temperature shock, not a chance. It's made of material used in the space program and it can handle extremes. I haven't regretted the purchase once and know that I will cook on this grill more than any grill I've ever owned. You might also visit Eggheadforum.com.

                                                                                                            3 Replies
                                                                                                            1. re: run4jc

                                                                                                              I don't really think you can honestly just say "DUH" to breaking it if it drops. That's a legitimate concern for many. Conventional grills won't be in the trash if you drop it and accidents do happen. Mine has been out in a hefty storm a few times now and only moved a few inches. There is no issue rolling the BGE on a deck with proper spacing.
                                                                                                              I have done pork butts twice. Once for around 14 hours and the second time for 22 hours all on a single burn. No extra charcoal was added. You do have to add a water pan and use a plate setter for extended low and slow cooking. The BGE does not come with an extra or stacked rack. If it did I would not put fish in top of my pork butt- YUCK!
                                                                                                              When you cook low & slow with the BGE the idea is to not open the top for the entire burn whuch keeps the temp more even. You can open and baste if you want however it takes a little more attention tweaking the vents to keep the temp even.
                                                                                                              In the month or so since I've owned mine I'm nothing but 100% impressed. The BGE does keep cooked on direct heat more moist than gas. I'm very impressed with this product.

                                                                                                              1. re: Docsknotinn

                                                                                                                I too love my Egg (large). I have done 20 hours smoke on a pork butt, and did not use either a water pan or a plate setter. for me, it worked to put the butts on a rack in a broiler pan. I did mop a few times.

                                                                                                                I am still perfecting my brisket. It was a little dry, so I may try cooking it in a pan next time. great mesquite smoke though.

                                                                                                                my favorite part of the Egg is that it heats fast As fast as my gas grill if it already has lump in it) and I can reuse the charcoal. I can grill several times without refilling. When I have done my long smokes, I have not had to refuel,and usually still had some fuel left!

                                                                                                                1. re: Docsknotinn

                                                                                                                  My response to this post is delayed 2 1/2 years - sorry! My "duh" remark is valid only because I would hope that anyone would realize that if you drop a glass, a vase - or a 140 pound hunk of ceramic - that it is likely to break. Of course it is a legitimate concern! But it's one of the prices of admission...if you have the spot, prep the spot, set the Egg up correctly, it becomes far less of a concern. No insult to anyone - just recognition of the obvious.

                                                                                                                  Oh, and almost 3 years after purchasing it, I feel the same way as I felt when I originally bought it. It isn't 'new looking' any more - but it looks great, works the same, cooks the same, and is always right there when I want to cook. I haven't missed my bullet smoker(s) or my Weber.

                                                                                                              2. We went to the Eggfest in San Jose, Ca, on Saturday 6/28 and had a fabulous time. We spent the day eating, chatting with Egg owners, eating, relaxing and eating. The samples were fantastic. It was like going to an old fashioned picnic with a couple of hundred friends. They had demos and we were able to see all of the sizes, except the mini, in action. Very very impressed. Most of the people that we spoke to, had at least two Eggs, and those that didn't, were contemplating buying another one - usually the extra large. People were friendly and talked about their Eggs as if they were part of the family! The Santa Maria Style Tri-Tip and the salmon from Alaska were our favorites.

                                                                                                                Unfortunately, we live in San Francisco and have no place to put the Egg, so we aren't able to buy one, but that won't stop us from going again next June. The sponsoring store is Eggs By The Bay in Santa Clara, Ca.

                                                                                                                They have these events in various parts of the county and in Amsterdam. Check www.Biggreeneggs.com for the dates and locations.

                                                                                                                2 Replies
                                                                                                                  1. re: ClaireWalter

                                                                                                                    Nothing compares to the BGE, seriously- it is amazing. They can now trash all others. I've actually just finished some fab moz & gorgonzolla pizza on the BGE pizza stone. I love you, BGE.

                                                                                                                1. I think that saying any other grill in any way compares to the Egg is sacrilege at the very least. If you take joy in cooking, it's definitely the way to go. Yes it's heavy; so is my Lexus. Is there a problem? The Egg can grill, roast, bake, make pizza, do your laundry, take out the trash, it's amazing! The temp stays steady for as long as it needs with just a little adjustment and you figure it out pretty quick. Sure, it takes a slight level of expertise, but isn't that what the joy of cooking is all about? Look at this beer can chicken, it's a work of art if I do say so myself ;-). Nothing beats turning out something like this and watching your friends devour it and worship the ground you walk on. Not to sound anything but humble of course. THE EGG REIGNS!

                                                                                                                  1 Reply
                                                                                                                  1. re: austin cat

                                                                                                                    Oh austin cat, your post made me laugh! My BGE has wheels too-- just like your lexus. ;> Nobody posted on here about shrimp? Shrimp are tough to do on a regular grill--always too dry--but they turn out perfect on the egg. Toss them in some jerk spice, thread them on a skewer, a few minutes on the egg--delicious! Here, try some--oops! My boyfriend just ate them all up.

                                                                                                                  2. Count me among the BGE lovers. We've had one for 6 years and use it several times a week in the summer. We'd use it all year except that it's at our beach house. Somebody mentioned that it's big and heavy and needs a dolly to move it around. Yes, true. But how often do you need to move any kind of grill? We have the XL Egg and it sits in its "nest," a framework on casters. Usually, it just sits in one spot on the deck, and at the end of the summer we roll it about 5 feet away into a corner, where we cover and secure it with ropes to the railing.

                                                                                                                    The thing makes delicious food. It makes the best chicken we've ever had, and our guests always agree. We use a dry rub, set the temperature to 290 degrees, put the chicken pieces (we like thighs) on the grate, cover, and adjust the lower damper and upper "daisy wheel" flue to keep the temperature steady. After it's stable, you can just walk away, and the temp will stay just right. We use the natural hardwood charcoal, and the low-and-slow cooking means one bag will last most of the summer.

                                                                                                                    The BGE comes in several sizes, and can also be fitted into nice-looking wooden tables. Ours sits outdoors through the harsh New England winters, with a cover on, and it's still in perfect condition except for some minor rust on the handles.

                                                                                                                    1. I have had my large one for 4 years. Incredible! Once you stabilize the wood, you can leave it for hours or over night. No tending or basting needed! Very heavy. I bought the table- had to paint it as it was not holding up. Rotted out fairly quickly. We made one from an old wrought iron patio table- put expanded metal (stainless) and welded into top- made a second shelf in it on bottem. We used the iron table to give it a cool look- it is very pretty! Ours was made at www.ateamwelding.com Get that egg- it is a cooks dream come true!

                                                                                                                      1. Get the Big Green Egg, huge user base, lots of service options and add-on things available. Great forum with years worth of receipes and ideas. But don't in any way consider getting a Kamado Egg. I invested over $1,200 and ended up taking a sledge hammer to it this summer and hauling to the dump.


                                                                                                                        1. BGE manufacturer's claims aside...

                                                                                                                          The BGE is basically a small insulated cooker/smoker that requires minimal attention. Yes, it's expensive, but good insulated cookers (ability to hold heat regardless of ambient conditions) _are_ expensive. See Stumps and Spicewine for higher-capacity insulated smokers.

                                                                                                                          While it's said that it'll double as a grill, that's doing it the hard way. An ordinary Weber will make a much better grill.

                                                                                                                          Charcoal burns at around 1200F, and the charcoal doesn''t care what kind of grill it's in; it's the proximity to the meat/grill grate that matters. Any grill can hit 750F+ at the grate if it's close enough to the charcoal.

                                                                                                                          So...claims aside, the Swiss-arm-knife approach probably isn't best. Use the right tool for the job. Use the BGE or any other cooker/smoker for low'n'slow BBQ and a separate grill for high-temperature direct grilling.

                                                                                                                          Yes, I'm an Egghead, with a Weber Kettle sitting alongside.

                                                                                                                          1. I have never owned a BGE and haven't grilled much in several years, but I would like to start again. Because of several extremely positive recommendations, I am seriously considering the BGE. The negative comments I have read here tonight haven't dulled my desire in any way. Not everyone likes the same thing. I don't want to make a $700.00 to $900.00 mistake, but with all of the BGE excitement, blogs, wbsites of users and positive responses, it appears to me that the BGE would be a good investment for good, healthy food in the future!

                                                                                                                            I am undecided on which size would be the best, the Large or the XLarge. I wouldn't need the really big one all of the time, but when family and grandchildren come, I thought the XLarge would probably be the best. I would appreciate your thoughts on this, please. Also, I have never had a truly QUALITY cooker; I am hoping the BGE would fulfill that desire and more. Am I right?

                                                                                                                            Does any one have a BGE and not like it. What are the negative and positive aspects of The Big Green Egg?

                                                                                                                            My plan, if you agree this is a good move, would be to buy the XLarge Egg and have it set in one of the large cypress tables the company also sells so it will have a great, stable base. I plan to buy one of the covers to keep the whole unit dry. What else would you all recommend I buy to go with this. They have a multitude of other add-on grills, etc., but I was uncertain how to go.

                                                                                                                            My problem, when I get into something and get enthused and excited, is to buy everything they've got. Sometimes, that's great, but at other times, its the foolish way to go. I would appreciate your suggestions on what cooking instruments and tools I should buy, and if I should get them from BGE.

                                                                                                                            I want to thank you for your help and I am going to be anxiously waiting to see what you say. Like I said, I get excited, and I'm getting there now just thinking about this. I am big on healthy eating. I love the rich and greasy, too, but most of the time, I try to stay on the straight and narrow, eating what is really best for me. After reading and listening, I thought the BGE could easily cook both those styles. Am I right?

                                                                                                                            Thanks, folks!!! I really appreciate your help!!


                                                                                                                            15 Replies
                                                                                                                            1. re: HaroldRay

                                                                                                                              You are probably asking the wrong forum. Your questions have been asked many times on the BGE forum and the folks there will love answering the same questions again.


                                                                                                                              I believe a large BGE will do you nicely. Accessories that will help will be a plate setter, a BGE pizza stone, and extra grill rack, maybe an extra gasket and that will probably do it. The BGE folks will have more ideas.

                                                                                                                              Have fun and figure out how you are going to keep the extra pounds off now.

                                                                                                                              1. re: duck833

                                                                                                                                Thanks, duck, I had no idea where to go and this looked like a good spot to start. I'll repost over there.


                                                                                                                                1. re: HaroldRay

                                                                                                                                  Just to further muddy your waters:


                                                                                                                                  I haven't pulled the trigger yet (I've got it narrowed down to the Grill Dome, the BGE, or the Komodo Kamado), but Grill Dome has a lot of good word of mouth -- don't rule them out...


                                                                                                                                  1. re: Joe Blowe

                                                                                                                                    ive heard bad things about the kamado, customer servicewise, i think

                                                                                                                                    1. re: thew

                                                                                                                                      You're thinking of Kamado Corp. (http://www.kamado.com ). I'm talking about Komodo Kamado (http://www.komodokamado.com ).

                                                                                                                                      Two completely different companies, the former having a website that follows their allegedly fraudulent activity (http://kamadofraudforum.org/index.php ), the latter receiving very impressive reviews:


                                                                                                                              2. re: HaroldRay

                                                                                                                                I've got a Large BGE and 22.5" Weber Gold.

                                                                                                                                The only time I use the BGE as a grill is when I'm making pizza or steak. Rest of the time I use it to smoke ribs and pork butt. The essential accessory is the plate setter. It gives you indirect heat and a platform to rest the pizza stone on. I also recommend a rib rack that can hold at least 5 racks without too much movement. I would avoid BGE's or anyone else's V-rack. It's not tall enough to hold any ribs upright. I didn't get the 2 or 3 tier extender. If 6 racks of ribs, 8 ribeyes and plenty of sides aren't enough to feed the crowd, I have the Weber Kettle ready to work on the sausages and shrimp. A 16" pizza stone is perfect for the Large egg.

                                                                                                                                I've smoked for 20 hours straight without change charcoal. The temperature never fluctuated more than 10 degrees. But if you want to get really hardcore, you can look into something like this. https://secure.thebbqguru.com/Product...

                                                                                                                                1. re: pabboy

                                                                                                                                  I'm considering purchasing a smoker and have been reading all the postings about the BGE but still need some advice.

                                                                                                                                  Primarily, I want to smoke ribs, turkey breasts, briskets and pulled pork. I had a gas Brinkman smoker until the water pan got a hole, but had less than spectacular results. It was hard to keep the temperture steady and could only read the temp as warm, ideal or hot. I also looked at the offset grills, but believe that they'll rust here in FL and would be hard to maintain temperature. Also, the other postings seem to indicate the Egg keeps the food moist. I've been considering a vertical gas smoker, because it has all the racks to lay the ribs on. How do you get all of the ribs onto an Egg? I saw the large Egg at a local dealer and it only has the one 18" rack.

                                                                                                                                  I don't know anything about the electric smokers, except that it keeps the temperture constant without any work. But, it doesn't seem like real "Q" without a fire. Also, if you think the ceramic cooker is the better way to go, does anyone have both a Grill Dome and a BGE? I saw their video comparing it to the Egg, but it seemed a little self serving and I'm not sure the differences that they pointed out are meaningful (required assembly, thickness of the ceramic, paint, etc.). The price difference however, was significant. The large Egg I saw was $1,200 while the GD lists for about $650 plus shipping. Your help in deciding is greatly appreciated.

                                                                                                                                  1. re: RAUCPA

                                                                                                                                    I use a rib rack which allows me to smoke 7-8 racks of baby back at a time. Don't get the V-rack because it's not tall enough to hold anything upright. The BGE can hold 220 for hours on end with minimum adjustment. I usually run errands or do chores when I'm smoking. I check on it every hour or 2. I store it outdoors under the patio under BGE cover. I haven't noticed any rust yet but I do expect to see some in a few years. I haven't had to replace the gasket or fire ring yet but I do expect to in the future as well. I enjoy the smoking process as much as eating the smoked food so whatever maintenance necessary is fine with me. I have no experience with Grill Dome so I cannot compare.

                                                                                                                                    1. re: RAUCPA

                                                                                                                                      As another poster already mentioned the rib rack solves the problem of getting more ribs on. This is the same no matter which brand ceramic cooker you choose.
                                                                                                                                      As far as comparing Grill Dome to BGE I looked at GD very closely. Unless you live near their only outlet (Atlanta IIR) then GD is a poor value IMO. Here's why. Unless you can go pick it up freight will run approximately $200 depending on where you live. You have to keep your fingers crossed that it doesn't get broke in transit. You have to unload it from a semi and trust me these things are not light.
                                                                                                                                      Pay close attention to what is included with a Grill Dome. They sell every single piece separately right down to the thermometer. When you add up the all the parts and freight they come out very close in price to a BGE.
                                                                                                                                      Find yourself another BGE dealer. A large with a nest, and all the goodies should not exceed $1,000. Do not buy one pre-assembled. They are far easier to move in parts and you are much better off (IMO) assembling your own unit. It takes two people especially for the lid installation. There is plenty of info about that on the BGE web site.
                                                                                                                                      Mine is a little over a year old. I have cooked on it probably as much as the average user will see in a few years. I am just about to replace the gasket for the first time.
                                                                                                                                      Now if you can go pick up a Grill Dome then it's worth considering. They have SS bands which is a nice feature and they are not all green if that matters. Many of the BGE parts will interchange on a GD. I like the BGE hinge better as well as the cast iron vent control on the top. Don't over look the dealer network with the BGE. If you ever have a fire ring fail BGE will replace it. GD probably would as well but your not going to be able in most cases to just run down to your local GD dealer for warranty service or parts like you can with a BGE.
                                                                                                                                      I have been a professional Chef for many years. The BGE is hands down one of the few things I could never live with out and one of the few products I rave about. I just can't say enough good things about them.
                                                                                                                                      Hope this helps.

                                                                                                                                      1. re: Fritter

                                                                                                                                        "Pay close attention to what is included with a Grill Dome. They sell every single piece separately right down to the thermometer. When you add up the all the parts and freight they come out very close in price to a BGE."

                                                                                                                                        I've seen you post this a couple of times now. According to the GD website, a Large Infinity comes with: "1 fire-box, 1 fire-ring, 1 grate, 1 heavy gauge porcelain grill, 3 ceramic shoes, and 1 ceramic top." I believe that's everything you need to get started, right? (There are lots of optional items for the Egg that you don't mention...)

                                                                                                                                        From what I've read in the GD forum, a lot of items are optional because a lot of the more hardcore enthusiasts want it stripped down so they can outfit it with third-party accessories (thermometers, etc.). Again, I'm just reporting what I've read -- I don't own any ceramic cookers at this point.

                                                                                                                                        I agree with you on freight charges, but living in SoCal means that comparably outfitted GDs and BGEs are almost identical in costs, including shipping and taxes. And off-loading can be negotiated ahead of time, for an additional fee, of course. If something is broken upon arrival, you just make a claim and wait for the part to show up. :-(

                                                                                                                                        The upside with GD is their track record on ceramics and gaskets. I've *read* they both outperform the BGE. The downside is when something does crack or melt on the GD, you have to wait for that part to be shipped. With BGE, you just run down to your local dealer.

                                                                                                                                        I think anyone interested in this class of cookers should do their own due diligence, price everything out, read the forums, and make their choice. Anyone who relies on a couple of posts to make their decision gets what they deserve ;-)


                                                                                                                                        1. re: Joe Blowe

                                                                                                                                          "Large Infinity comes with: "1 fire-box, 1 fire-ring, 1 grate, 1 heavy gauge porcelain grill, 3 ceramic shoes, and 1 ceramic top." I believe that's everything you need to get started, right?"

                                                                                                                                          NO! The GD does not come with an adjustable iron top or a thermometer in the base price. Even if you want items to come from another company (read BGE) you still have to buy them.
                                                                                                                                          The price that I posted ($1,000) for a large BGE covers everything you listed PLUS a nest, tables, thermometer, cover, ash scraper and plate setter. In many cases set up and delivery as well if you want it.
                                                                                                                                          If you are using your ceramic cooker on any sort of wood decking etc then most will want more than the ceramic feet.
                                                                                                                                          If you price the egg with just the shoes and none of the other goodies on average the Large BGE comes out to be less expensive that GD after freight. Either unit is not overly flexible with out the tools to operate it and as I noted above when you price them both out they are both very close in price. The notion that GD is less money is just not accurate unless you can pick it up at their one retail location.
                                                                                                                                          Both of these are quality products with excellent customer service.

                                                                                                                                          "If something is broken upon arrival, you just make a claim and wait for the part to show up"

                                                                                                                                          That depends on the freight company and the insurance you buy. Every carrier is different. It's often up to the individual driver to decide whether to allow you to inspect the item before you sign for the load. Once you sign for it. It's yours. If you spend some time on the GD forums there is photos of plenty of them that are found broken after they are signed for. I'm sure GD helps out as much as possible but that's a lot of potential grief. If any one is thinking about GD read their ordering instructions and ask plenty of questions.
                                                                                                                                          GD has had serious issues with their hinges although I understand they now offer a HD hinge. There is no issue with the quality of the ceramic from either company. One of the major issues that GD faces with freight is that they ship them assembled.

                                                                                                                                          "Anyone who relies on a couple of posts to make their decision gets what they deserve "

                                                                                                                                          I'd have to agree especially given the bias that many can have. It's not unusual to see some develop a strong brand loyalty even before they have any experience with a product. What's important to one buyer may be irrelevant to another. There is no substitute for doing your own research

                                                                                                                                          "I've seen you post this a couple of times now"

                                                                                                                                          Uhmmm not as far as I recall but I have seen your posts in regards to BGE "fanboyism". I don't know if I'm a "fanboy" but I do believe in sharing hands on experience for products that work.

                                                                                                                                          1. re: Fritter

                                                                                                                                            Thanks for the replies, Pabboy, Fritter & Joe. If they're really that close in price, I guess I can't go wrong with the Egg. All of the users have been singing its praises. There are at least 4 dealers within 50 miles of my home. I'll do some scouting before memorial day comes.

                                                                                                                                            Since you're not recommending the V rack, what/where rack do you recommend for the ribs? Also, do they dry out more if placed vertical while cooking? Finally, anyone got a good recipe for smoking a brisket pastrami style? I'm starving! Thanks.

                                                                                                                                            1. re: RAUCPA

                                                                                                                                              You may want to spend some time looking at the Nakedwhiz web site. You can find just about every thing you ever wanted to know about BGE and/or ceramic cookers there.
                                                                                                                                              Fair warning. Once you buy one you use a ceramic cooker there is no going back. ;)


                                                                                                                                              1. re: RAUCPA

                                                                                                                                                I cannot find the pix of the rib rack I have but it is similar to one in the attached pix. Mine has 2 more slots and no handles. I haven't noticed the difference between lying flat or standing up since all of the liquid that is on the top will drip off anyways when you flip the ribs. One thing I do is to place a foil tray on the plate setter and fill it with water or fruit juice. It acts as a drip tray, "steamer" and temperature stabilizer. I know some purists think I'm "steaming" my ribs instead of smoking it but I still get my 1/4" - 1/2" smoke ring. Everything comes out smokey, juicy and tender. In fact I've been thinking about creating an inverted bowl on top of the vent to capture the "liquid smoke" ;-)

                                                                                                                                                For recipes, check out the BGE forum.

                                                                                                                                                BTW make sure you get some good lump charcoal and smoke wood!!!

                                                                                                                                  2. I really want a pizza oven. One of these would be perfect, although I doubt you can get them in the UK

                                                                                                                                    1. The Annual Eggs By The Bay Eggfest is June 27, 2009 in San Jose, Ca. It is $50 per couple and this year there are no walk-ups. You have to register and pay in advance. They are limiting attendance to 250 people.

                                                                                                                                      We went last year and had some great food and met some very nice people. The lines for the samples were long and some demonstrators ran short on food later in the day, but overall we enjoyed ourselves and will probably go again this year.

                                                                                                                                      We are not Egg owners, no space, so we were not tempted to buy, but still had a good time.


                                                                                                                                      1. The Big Green Egg is perfect in every way. Marriages come and go. Mortgages implode. Car companies vanish overnight. Yet there, on the deck, sets the perfect cooking tool. Hurricane winds cannot move it; it works as a tornado shelter for small children. It makes any user into the next Bobby Flay (including instant arrogance). The Big Green Egg is to men what a diamond is to women.--only it's actually useful.

                                                                                                                                        3 Replies
                                                                                                                                        1. re: Leper

                                                                                                                                          Posts like this is the reason people think we are CRAZY!

                                                                                                                                          I agree with you 100%!!! ;-)

                                                                                                                                          1. re: Leper

                                                                                                                                            "The Big Green Egg is to men what a diamond is to women.--only it's actually useful"

                                                                                                                                            HAHAHAHA I'm stealing that line!

                                                                                                                                            1. re: Leper

                                                                                                                                              I am on the verge of going for a BGE XL. The only drawback for me was the cost. But then I figured out that it was only about $6 per pound - so really thats not bad....if you think about it...

                                                                                                                                            2. Not a fanatic, but I can think of no shortcomings - other that price and weight, and those weren't issues when we bought it. I built a bench on my deck, and it's never moved.
                                                                                                                                              The lump coal is great! The design perfect - the temp is generally set-and-forget. A wireless thermometer in your pocket keeps you in touch.
                                                                                                                                              Aside from the replaceable gasket, and some slight glazing on the outside - it looks new. I'm in Atlanta, and didn't have to pay extra shipping. My son in San Diego bought an XL, and had to pay an extra hundred to get it out there (pity - they are manufactured in Mexico, and assembled 2 miles from my house).
                                                                                                                                              I don't use it as often as I should, and we prefer ribs made in the slow cooker.

                                                                                                                                              Our first smoker was a cheap one from another son for Christmas. It was impossible to use in cold weather, and didn't maintain heat or fire. We quickly dumped it for the Egg. Weather is never a factor. (except heat. It may get too hot to go outdoors in the summer!)
                                                                                                                                              We have a gas stove, a microwave, a gas grill (why?) and an Egg. We are ready to cook for any disaster! (well - unless the damn house burns down or blows over)

                                                                                                                                              Another interesting grill is at Home Depot called a bubbagrill or bubba-something. It looks real embarrassing, shaped like a beer keg. But - it is light, and comes with a mount for a trailer hitch, so it is transportable. Not that much cheaper than an egg, but it has an upper grill surface that pivots out of the way, so you can grill two things at once. I have wanted to rig up something like that on mine, so I can make 2 pizzas at once (I stack up marble samples and put a 2nd grill on top). But pizzas only take a few minutes to cook at 600, so it doesn't really matter.
                                                                                                                                              If you are the kind of guy who finds the work Bubba amusing - this may be the grill for you!

                                                                                                                                              1. I would definitely disagree with any of the Big Green Egg nay-sayers...it is one of the best things I have ever purchased....and I haven't had so much fun with anything for as long as I can remember! But then again, I am a BBQ/smoker enthusiast. It is an investment, but well worth it...the versitality alone is valuable, let alone the great flavor that you get when you cook anything on it. I say go for it...you won't be disappointed.

                                                                                                                                                4 Replies
                                                                                                                                                1. re: malbion

                                                                                                                                                  it's fun and it adds great flavor to everything?

                                                                                                                                                  1. re: tommy

                                                                                                                                                    I found this thread looking for a recipe and being a new egger, thought I would share my experience. But first my point of reference: I've had a couple gas Webers. I have a charcoal weber kettle now and have used it for 20 years. My Weber gas was replaced with a 42" Lynx about 5 years ago - it is a cooking machine. Before getting a BGE Large model, I mulled the decision for at least 5 years, the misses says it was closer to 10.

                                                                                                                                                    Why'd it take so long. First, I listened to those that suggested steel will produce the same results and were skeptical of the BGE. Second, I became enamored with Grill Dome- some paint issues- then Kamado - check Kamado Fraud as there appear to be quality and delivery issues and I'll not reference them from this point forward- and then I found Komodo Kamado - by all accounts this is the Bentley of the class. Then there was money. The Komodo Kamado is expensive, but beautiful, well thought out, has a sterling reputation, has a great reference base and Dennis was always accessible, patient, friendly and by all accounts, 100% behind his product.

                                                                                                                                                    But I ended up selecting Egg as it is commonly available. My local BBQ store and hardware shop will manage warranty and provide a community to pull info from. And since it was commonly available, I thought could resell it if needed.

                                                                                                                                                    The Egg has been here 2 months. My Lynx has not been used since it arrived- no kidding. My wife's first reaction to meal one was that the food was too moist, too juicy. With a frozen pizza, she wonders how/why it can taste so much better. Rib and shoulders are superior to the Weber Kettle and in my mind, it is simple physics- the egg is close to an inch thick providing good insulation, retaining more even consistent heat while the weber losses heat through the walls. My first non brined Turkey in 15 years was nearly as good as a brined turkey and I did that during the white Christmas in Dallas.

                                                                                                                                                    Space has not been an issue thanks to the Ceramic Grill Store dot com. Check them out. The Extenders along with the spider create plenty of room to do four shoulders.

                                                                                                                                                    Long and short, there will alway be skeptics of the BGE cause they've used Weber and had great success and the Egg costs more. But the Egg does make a difference, a significant difference and if you've honed technique on a Weber, you'll likely find great results with a BGE.

                                                                                                                                                    Anyone need a 42" Pro Sear Lynx. I still have my eyes on one of those Komodo Kamados down the road.

                                                                                                                                                    1. re: wingnut2005

                                                                                                                                                      I'm not sayin the Weber Kettle is not a great grill. I had one for years and believe charcoal is a big step up from a gas grill. But in 1998 I crossed a threshold in my outdoor cooking life when I purchased a medium Big Green Egg.

                                                                                                                                                      You will read on this message board and others that people can't justify spending more for a BGE when it does the same thing as their Weber. That's absolute misinformation! Coming from a guy who enjoyed his Weber a lot, I'd say the difference is night and day. And the primary reason for this is just how versatile the BGE is.

                                                                                                                                                      I'd like to clear up a few misnomers I'm seeing:

                                                                                                                                                      The Big Green Egg is fragile since it's ceramic: Uhh-uhh. Mine has been sheltered and unsheltered with no cover for over 10 years. I've travelled with it in the back of my truck to football games in 6 states for years. No sir. The Egg itself is not very fragile, I'd say. However, the firebox and fire ring on the inside (which are easily removable) are fairly fragile. The Big Green Egg company, however, replaces those for free. Shipping is not included, but I think that's more than fair. Mine have only broken due to hauling the thing all over the place. These days I just remove the ceramic innards before traveling, put'em in a kitchen trash bag, and stick that on my back seat so they have a nice shock-absorbing ride.

                                                                                                                                                      The Big Green Egg weighs too much: What does this mean? Too much for what? As I stated, my medium Egg has traveled all over the place. I can load it myself into the back of my truck...not that everyone could, but I do. If you have the large or xxl, don't plan on traveling with it. However, even those big ones rest on a castored 'nest' which is easy to roll around. I don't get that this is really a knock on the Egg.

                                                                                                                                                      The price can't be justified: My Egg cost around $550 in 1998. That's including the 'Eggcessories' I needed as well and tax. Keep in mind that I only need that one cooker for all of my outdoor cooking needs...smoking, grilling, baking. I'd say it's been an unbelievable bargain given how much I use the thing (3-5 times/week) for over 10 years. And it's not showing any signs of needing to be retired! It seems like I'll be cooking on it for another 20 years. Who knows? Maybe more.

                                                                                                                                                      As for the cult-like following: The BGE community is really a fantastic bunch! One of the best features of owning the Egg is the usefulness of www.eggheadforum.com . I can't tell you how helpful other Eggers are! Or how many new ideas for cooking I've picked up from other users over the years. It is simply outstanding. It is obviously not exclusive to BGE owners, but owning an Egg was my introduction to it.

                                                                                                                                                      As for the Eggfests all around the country: I have attended Eggtoberfest 6-7 years. And I attended Eggs By The Bay last year. The Big Green Eggs at these events (and all eggfests) are PROVIDED by the company or the local merchant who sells them. Attendees do not have to bring their BGE along. You simply register to cook and the registration fee is waived for the person cooking AND a guest. These events are a BLAST! You get to see and taste all kinds of food that other Eggers are perfecting on their Eggs and thus you can be inspired to try some new stuff. With a cooker that's as versatile as the Big Green Egg, there's no reason to ever get stuck in a rut with your repertoire!

                                                                                                                                                      Hope this post is helpful to any of you who are considering an Egg. It's truly worth the consideration and the money! Possibly the best purchase I've ever made, especially considering all of the joy in eating it has brought!

                                                                                                                                                      Here's a shot of my 11-year-old workhorse:

                                                                                                                                                      1. re: trakk

                                                                                                                                                        great post....

                                                                                                                                                        i am a small guy and i easily roll my large big green egg into and out of my garage. it weighs more than me by 20 or so pounds.

                                                                                                                                                        i've only been to one eggfest, but they are hard to beat. can't wait for this year's on the gulf coast so i can cook at it.


                                                                                                                                                2. I will add this reality of the Egg...you're not able to smoke ribs for a large crowd on it depending on the size of Egg you choose. I have a medium and 4 racks kinda max it out. Check out the BGE website for official capacities. Eventually I hope to make a traditional bbq pit on wheels a companion to my BGE!

                                                                                                                                                  3 Replies
                                                                                                                                                  1. re: trakk

                                                                                                                                                    I use a vertical rib rack to smoke 8 baby backs at a time.

                                                                                                                                                    1. re: trakk

                                                                                                                                                      check the ceramic grill store dot com. there are some solutions to maximize space.

                                                                                                                                                      1. re: wingnut2005

                                                                                                                                                        that's a great place. if anyone has a large big green egg, i find their adjustable rig with spider and small cast iron grate to be completely necessary for optimum versatility in cooking.

                                                                                                                                                    2. before i got my first big green egg about three years ago, (i now have three), i used strictly gas. i had never cooked on lump charcoal. the learning curve i found to be quite small and i was instantly pulling off nice looking and delicious food.

                                                                                                                                                      there are lots of great resources out there for ceramic cookers. my two favorite are the egghead forum and the bbq-brethren forum.

                                                                                                                                                      here is a bit of some of the stuff i cook on my BGE's...


                                                                                                                                                      150% satisfied big green egg customer.

                                                                                                                                                      oh yeah, life time warranty.... who else gives that???

                                                                                                                                                      good luck!

                                                                                                                                                      1 Reply
                                                                                                                                                      1. re: deepsouth

                                                                                                                                                        Looked at some of your photos..... Let me introduce you to the Ceramic Grill Store.

                                                                                                                                                        You can get a rack so you can better manage cooking five shoulders at once....wow.


                                                                                                                                                      2. I have a Big Green Egg and a Weber. The Weber is great for storing all my green egg accessories since I never use it any more. Use teh Weber as another table! Cook on the egg about 3x per week. Pizza, Chicken, Steak, Ribs, Prime Rib, Veggies, Kabobs, Butts.....you name it!

                                                                                                                                                        1. i bought a big steel keg last spring, and i adore it. instead of ceramic it is insulated steel, that has the same sort of thermal properties as ceramic, same sort of airflow and design, same moist cooking. less weight by a bit, less fragile by a lot.

                                                                                                                                                          ive cooked pizza and steaks at 700+ degrees, i've gone low and slow for hours on ribs and pork butt at 230-250.

                                                                                                                                                          i love the damned thing

                                                                                                                                                          10 Replies
                                                                                                                                                          1. re: thew

                                                                                                                                                            what brand is your 'big steel keg', thew? Sounds like a great product.

                                                                                                                                                              1. re: thew

                                                                                                                                                                Formally known as a "Bubba Keg"

                                                                                                                                                                1. re: Zydecopapa

                                                                                                                                                                  Really inspired marketing! That video blows. Suspect the painted steel will look like an old pick-up fender after the paint blisters off.

                                                                                                                                                                  1. re: Kagemusha

                                                                                                                                                                    mine looks fine a year into it.

                                                                                                                                                                    1. re: Kagemusha

                                                                                                                                                                      I've not read anything suggesting that the paint blisters off.

                                                                                                                                                                      To which video are you referring? There are several.


                                                                                                                                                                      1. re: tommy

                                                                                                                                                                        suspicion based on no experience is usually uninteresting to me, which is why i didn't ask

                                                                                                                                                                        more to the point, beside looking ok - it works like a charm (what a weird saying - as charms don't actually work) - ok works well, cooks well, seems durable as of yet

                                                                                                                                                                        1. re: thew

                                                                                                                                                                          Thought I'd throw out an option that hasn't been discussed.

                                                                                                                                                                          Although I don't have a BGE, between my brothers and I we own, use and/or compete with: Weber 18 in WSM, Weber Ranch Kettles, 22 inch Weber kettles, Smokey Joe (with Tamale Pot mod), Drum smokers, Off Set smokers, Traeger pellet smoker, and a Cajun Bandit kit/mod. While competing we've seen our fair share of BGEs, off sets, and everything else out there.

                                                                                                                                                                          If I had to do it all over I would own (1) a 22 weber kettle with a Cajun bandit mod kit and (2) a Weber Smokey Joe with the Tamale Pot smoker mod. I think these allow for a lot of flexible cooking options at a decent price point.

                                                                                                                                                                          Starting with the 22 kettle and Cajun Bandit mod.. the kit converts the Weber kettle to a vertical smoker with two full 22 inch racks with plenty of space to add a 3rd rack. That's 1140 sq in of cooking space. The kit is about $200-250 and finding a Weber kettle at a garage sale is pretty easy. Remove the middle section and your back to a standard weber 22 grill.

                                                                                                                                                                          The Smokey Joe with Tamale Pot mod allows one to use the portable grill as a smoker. I think I paid about $20 for my Tamale pot. This is nice when you just want to smoke a couple of whole chickens or 1-2 med pork butts.

                                                                                                                                                                          Getting high heat into either is usually not an issue by allowing more air into the fire chamber either by modding (adding more vents) or cracking the door open(CB).

                                                                                                                                                                          For example modding a Smokey Joe by adding more air vent(s) allows temps into the 700s or more creating a high heat steak grilling machine.

                                                                                                                                                                          Smokey Joe owner with 800 temps (scroll to 1/15/09 post)

                                                                                                                                                                          Tamale Pot conversion:

                                                                                                                                                                          Canjun Bandit kit:
                                                                                                                                                                          and with a ribolater


                                                                                                                                                                  2. re: thew

                                                                                                                                                                    thanks, thew. Stupid question...probably stemming from fact that the Big Steek Keg does not exist in Belgium.

                                                                                                                                                                    1. re: Eddyke

                                                                                                                                                                      they aren't very well known here in the US either. but i think it's a tremendous tool

                                                                                                                                                              2. Yes, they're expensive, yes they're heavy but so are fat babies. And once you have either you won't want to give it up.

                                                                                                                                                                I have had the large green egg for three years now and put up with all it's annoying nuances like moving it three times, changing the felt ring and replacing the thermometer because everytime I eat something made on it's grill I feel loved from the inside out.

                                                                                                                                                                There is no explaining the deliciousness.

                                                                                                                                                                Salmon, duck, chicken, steak, burgers, 20lb pork shoulders for pulled pork, whole 20lb turkeys, pizza, veggies, peaches, pineapple, apple...I could go on.

                                                                                                                                                                I would do the whole thing over again; expensive add ons, and all.

                                                                                                                                                                6 Replies
                                                                                                                                                                1. re: Cleospet

                                                                                                                                                                  It seems to me that the deliciousness is due to lots of factors including the cook and the flavor and the raw ingredients, rather than the device that is delivering the hot air.

                                                                                                                                                                  1. re: tommy

                                                                                                                                                                    Tommy, can't you just let us Eggers be delusional?

                                                                                                                                                                    1. re: tommy

                                                                                                                                                                      not "rather than", "as well as"

                                                                                                                                                                      1. re: thew

                                                                                                                                                                        I've seen lots of opinions on this, but nothing very compelling and supported by science. I'm sure all of you primo and BGE users are excellent cooks, though, so don't fret. In fact, I'll gladly accept an invite for you to all prove me wrong! I'll bring my 50 gallon drum and a twig.

                                                                                                                                                                        1. re: tommy

                                                                                                                                                                          i use a big steel keg. i have only have my own anecdotal evidence - when i had a weber i grilled rarely, slow cooked never, and found it very hit and miss in the quality of what i cook, especially in chicken. with the BSK i use it several times a week, i can slow cook for hours easily, and everything comes out well.

                                                                                                                                                                          this is not proof of anything. but it does point towards a difference

                                                                                                                                                                      2. re: tommy

                                                                                                                                                                        Tommy said it pretty well above... I'll add BGEs and other high end cookers make it a little easier and some like pellet cookers make it a lot easer. But it comes down to knowing your cooker and your own techniques. Two of the most successful teams on the west coast use Weber smokers..(links below) but they would probably do just as well with BGE's or others because they know how to cook. and with the right techniques (link below) a standard Weber 22 kettle can mimic the qualities of most high end cookers.



                                                                                                                                                                        I'm the 6th post down in this thread below:


                                                                                                                                                                    2. There is nothing bad to say about the Big Green Egg. It does it all and anyone who doesn't like it has never properly used it. Get a map gas torch for lighting and or a propane weed burner...lights in minutes and no mess. Go to one of the many Egg fest and learn and experience the Egg!

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: ourpeter

                                                                                                                                                                        How about a chimney charcoal starter? No need for propane or gas or anything other than a sheet of paper.

                                                                                                                                                                      2. that works but if you want to light it fast and get to cooking Map or propane is the way to go...a map tank last about a year and propane much longer

                                                                                                                                                                        1. I own the XL Big Green Egg AND A DCS gas grill. Since getting my Egg - the DCS is hardly used! We did a side by side grilled steak comparison and the EGG beat the DCS by MOUNDS!! The steak off the egg would compare to any 1st rate steak house. I can't even tell you how much juicer and flavorful it was. My kid didn't say a word through the entire meal as he was busy filling his face! :-) My only problem with the egg is how much the accessories cost. The Plate sitter and pizza stone are $$$! BUT - I live by the saying that "when you buy - buy good - cause when you buy good - you have!" I wish I would have discovered the egg BEFORE I spent the money on a DCS and an Island. To me - this is a "no brainer". People have used the same Green Egg for 20 years and they are going strong. I know that when I die - that's all my kid wants me to leave him! lol - Go get the Egg - you won't be sorry~!

                                                                                                                                                                          35 Replies
                                                                                                                                                                          1. re: empireman

                                                                                                                                                                            How do you suspect the BGE kept the steak so much juicier?

                                                                                                                                                                            1. re: tommy

                                                                                                                                                                              Physics..... The Egg is a ceramic barrier holding / reflecting the heat. The DCS, or in my case 42" Lynx, radiates heat through the meat. In the Egg, heat is reflected back to the meat and I can still touch the lid on the egg. On the Lynx, there is less reflection given the stainless hood as the hood is not reflecting as much energy.

                                                                                                                                                                              Physics... simple physics.

                                                                                                                                                                              1. re: wingnut2005

                                                                                                                                                                                I'm not sure this makes much sense, or goes to explain how a steak cooked over direct heat would retain moisture on this device, unless it's not over direct heat. It sounds like the assumption is that the steak was grilled lid down. . Maybe I could use the rotisserie on my grill to simulate this reflection.

                                                                                                                                                                                1. re: tommy

                                                                                                                                                                                  Alton Brown did a show on reflection, radiation and heat. He introduced a clay pot to the oven to contrast the difference cooking a roast with/without the clay pot.

                                                                                                                                                                                  In a green egg, the walls hold and reflect a lot of heat. They are thicker, insulated, and built by shape to cause reflections.

                                                                                                                                                                                  In the lynx / DCS, they are a fine product, there is not as much reflection as heat is lost to the environment. 1/8 inch stainless is reflecting some but dissipating more to the environment.

                                                                                                                                                                                  I'm not sure what a rotiss and steaks would do but that still is heat, radiation from largely from one source- below and given the distance from the source of heat creating greater loss, it'd not be good, unless it was a standing Rib Roast (?).

                                                                                                                                                                                  Cooks Illustrated wrote an article 2, maybe three years ago, about cooking thick steaks. They argue a lot of the outcome is dictated by the actions three hours prior to cook. It'd be worth researching. Following that method, I get great outcomes from the Lynx or the Egg but there are noticeable differences.

                                                                                                                                                                                  In the end, I enjoy my Egg an awful lot. It was my gateway drug to a ...


                                                                                                                                                                                  One day.... One day I hope....

                                                                                                                                                                                  1. re: wingnut2005

                                                                                                                                                                                    I guess I could throw a steak on the infrared burner and put a clay pot over it so it remains very juicy.

                                                                                                                                                                                    1. re: tommy

                                                                                                                                                                                      Last time I tried that, well, I don't think I soaked the pot long enough or it wasn't thick enough....POP!

                                                                                                                                                                                      Or was it the wine?

                                                                                                                                                                                      If this is about steak..... condensed version as I have a fire to start.....pull 'em from the fridge at least two hours before cooking, fours not too long. Unstack them. Genearous "good" salt (sea salt) and white / black pepper or other goodies like Bobby Flay hand ground steak rub from book one Sometimes, I put them in the oven on "proof" taking them up to 110 for an hour / 90 minutes IF they have been outta the fridge for a while. For a whole filet, I plan to "proof". The longer the meat stays below 140, the longer the enzymes in the meat work to naturally tenderize.

                                                                                                                                                                                      Pull a cork, start a fire, let the fire get HOT.....grill 'em, savor 'em.


                                                                                                                                                                                      1. re: wingnut2005

                                                                                                                                                                                        So the egg sounds like it bakes the steak, right?

                                                                                                                                                                                        1. re: tommy

                                                                                                                                                                                          You can do steaks at 600-700 for a couple of minutes as my son and I do... or cook a filet lower then "crust it" at 500 before serving.

                                                                                                                                                                                          What do you want to do......its a flexible platform to create.

                                                                                                                                                                                          Paella on the egg.... oak/hickory fire.... it doesn't suck.

                                                                                                                                                                                          1. re: tommy

                                                                                                                                                                                            Yes it does essentially bake. It's similar to a coal/wood pizza oven or clay oven where the food is surrounded by ceramic. It doesn't magically make the food juicier or more tender. I put water/beer/juice in the drip pan to add moisture. The ceramic allow for more even cooking. That's about it.

                                                                                                                                                                                      1. re: rasputina

                                                                                                                                                                                        ??? Really? Do you cook that much stuff? I know the Egg does not have the greatest cooking volume, but still.

                                                                                                                                                                                        Or did you break one, so you got another one. :)

                                                                                                                                                                                        1. re: Chemicalkinetics

                                                                                                                                                                                          The egg can have 2x, maybe 3x the cooking volume with stackable rack... see ceramic grill store for rack options that create space and offer superior heat deflectors to "placesetter". I'm not related, just a fan.

                                                                                                                                                                                          1. re: wingnut2005

                                                                                                                                                                                            "I'm not related, just a fan"

                                                                                                                                                                                            Is this like part of the "I am not the hair club president. I am also a client" ? :)

                                                                                                                                                                                            By the way, thanks for the stackable rack information. I have heard people complain about not enough open space for cooking, but I have heard far more praises than criticisms.

                                                                                                                                                                                            1. re: Chemicalkinetics

                                                                                                                                                                                              Funny,...... Simply wanted to say that I am not the owner of the site, but a customer. Tom is a great guy and easy, super easy to endorse. He took time with me to explain cooking with the egg, and sold me what I needed for what I cook and how I cook. The spider / stone combo he has is superior to the "platesetter" from my perspective... MY platesetter broke after "maybe" a year.... and I can go stone up/down based on what / when I cook. His stuff is built for the egg cooker from an egg cookers perspective......

                                                                                                                                                                                              'night all.

                                                                                                                                                                                          2. re: Chemicalkinetics

                                                                                                                                                                                            We have two for versatility and the ability to cook things at two different temps at the same time. They are his and hers. I use mine mostly for pizza, bread and sides while my husband is smoking meat low and slow on his.

                                                                                                                                                                                            The ceramic grill store adjustable rig is nice as someone else mentioned.

                                                                                                                                                                                    1. re: tommy

                                                                                                                                                                                      I'm guessing it is the clay interior. I think when the meat sweats - it doesn't just burn off hitting a metal lid and evaporating as if on a metal grill. I'm not a scientist - but for me - the proof is in the pudding. We will put a side by side video on YouTube very soon, making the steaks at the same time. It really was amazing the difference. Last time I had a steak like that - I was at Mortons in LA and paid $100 per person for a dinner and drink! Adios Mortons!

                                                                                                                                                                                      1. re: empireman

                                                                                                                                                                                        So the water from the meat hits the very hot ceramic and instead of burning off it makes its way back into the meet?

                                                                                                                                                                                        Morton's isn't very good, but that's another subject I suppose.

                                                                                                                                                                                        1. re: tommy

                                                                                                                                                                                          So I just got a BGE, and am ready to start the experience! What should I cook first in order to familiarize myself with the BGE? More importantly, do I need to do anything to "temper" the egg? I see on their website that they recommend breaking in the seal the first couple of times by keeping the temperature low, is there anything else I need to be doing?

                                                                                                                                                                                          Mr. BT

                                                                                                                                                                                          1. re: MrBigTime

                                                                                                                                                                                            Best broken in with a tall glass of Koolaid.

                                                                                                                                                                                            1. re: MrBigTime

                                                                                                                                                                                              I didn't do anything to "season" my egg, don't think you need to. Only use "Natural Charcoal", get a chimney to start that with.

                                                                                                                                                                                              I'd start off with simple roast chicken. Vertically roast it, use a placesetter or a pie pan to protect the chicken from direct heat. Cook it at 300 for an hour or so.

                                                                                                                                                                                              A rib roast on the egg is amazing, pizza is wonderful, I even cook homemade french bread on mine..

                                                                                                                                                                                              I also highly recommend a computer controlled fan, Barbeque Guru sells them. This will allow you to very precisely control the temp. If you don't use one, then you have to watch it closely, that involves alot of time outside and ALOT OF BEER....

                                                                                                                                                                                              1. re: MrBigTime

                                                                                                                                                                                                Anything you want at all. Make some nice big juicy steaks at 550F
                                                                                                                                                                                                Or smoke a pork belly for a few hours at 180F. The sky's the limit. Play with the temperature control ie. the top and bottom vents, and have fun!

                                                                                                                                                                                                To James Jones: What is a computer controlled fan?! It sounds like something I want!

                                                                                                                                                                                                1. re: Cleospet

                                                                                                                                                                                                  You don't need a computer controlled fan (BBQ guru etc) unless you are running multiple eggs or trying to monitor your temp from another location. They are really for competition cooking. For home cooks there is no real gain other than the feel good factor.
                                                                                                                                                                                                  Even on a long slow cook which all those are good for I light my fire, make one or two minor vent adjustments in the first hour and then that's it for the next 18 hours or so with a Pork Butt.
                                                                                                                                                                                                  You should never ever burn out a gasket with a single hi-temp cook. When your gasket does go it's easy to replace and they now have nomex gaskets which last a long time. If your going to cook low and slow you need a gasket.


                                                                                                                                                                                                  1. re: TraderJoe

                                                                                                                                                                                                    Computer controlled fans aren't just for competition. The gain is clearly temperature control with little fuss.

                                                                                                                                                                                                    1. re: tommy

                                                                                                                                                                                                      There's no need to fuss with temperature control on a BGE. Set it and forget it. The main gain from a controller is to be able to monitor temperature from a remote location or control multiple units. The only exception I can see is if you live at an elevation or have some wind exposure where temperature control could be more of a challenge based on physical location. The BGE itself needs the vents adjusted once or twice in the first hour on a long cook. If your having temperature regulation problems there is some other issue to resolve like loading the charcoal or making sure your fire box is lined up with the vent and centered, etc.
                                                                                                                                                                                                      Too many people get talked into buying those units before they even get used to manual adjustments.
                                                                                                                                                                                                      They are nice but certainly not necessary for any thing other than competition where you can't watch the unit closely.


                                                                                                                                                                                                      1. re: TraderJoe

                                                                                                                                                                                                        Why can't you watch your smoker closely in a competition? And you just said you don't need to watch it closely. Just set it and forget it.

                                                                                                                                                                                                        I'd be very surprised if the BGE or any other cooker holds temp perfectly during overnight smokes when there are variables like wind, drops in outside temp, and rain.

                                                                                                                                                                                                        1. re: tommy

                                                                                                                                                                                                          Less than five degrees of fluctuation in temperature over night is the norm for me. In a competition many teams are setting up multiple cookers and some times sleeping at a remote location during the burn. They can't afford the 1/5,000 chance that the temp spikes/drops or the fire goes out.
                                                                                                                                                                                                          I've been using the BGE a little over 5 years now in the snow, rain and wind. Fire went out 1 time on a low and slow burn. When I'm cooking a brisket or pulled pig at home if the temperature varies by five degrees over night I can't see how it matters. If that small of a fluctuation is a problem you can spend a few hundred more to control that but it seems like ya might wanna give the BGE a try first.
                                                                                                                                                                                                          PS The lime kool aid is da bomb! ;)


                                                                                                                                                                                                          1. re: TraderJoe

                                                                                                                                                                                                            How do you replenish the wood in the BGE? Is there a door?

                                                                                                                                                                                                            1. re: tommy

                                                                                                                                                                                                              No, you fill the fire box up before putting on the food. A full firebox will last about 16 - 18 hours @ 225 - 250 degrees depending on the quality of the charcoal and how its packed.

                                                                                                                                                                                                              Have done many overnight cooks where it was 30 degrees in the eve and dropped into the teens by morning and the egg held 250 degrees with no adjustment after the "1st hour adjustment."

                                                                                                                                                                                                              Never found snow, rain or wind to have any effect on holding temps.

                                                                                                                                                                                                              Dry heat removes moisture from meat. Ceramics do not conduct heat well and once heated to a desired temp they require little additional dry heat to maintain the desired temp and a moisture source in not necessary.

                                                                                                                                                                                                              Steel conducts heat very well. When cold out, far more heat has to be introduced into the cooking chamber during the duration of the cook to maintain a desired temp. This can dry out food which is why a moisture source is often added.

                                                                                                                                                                                                              For smoking, I don't think one produces a better end product than the other, rather the ceramics have a simpler learning curve and require less attention during the cook.

                                                                                                                                                                                                              1. re: Tom34

                                                                                                                                                                                                                I'm referring to wood, not charcoal. I assume BGE users smoke their meat with wood, although I spoke with one and he had no idea what I was talking about.

                                                                                                                                                                                                                1. re: tommy

                                                                                                                                                                                                                  Have used just lump charcoal when I want more of the natural flavor of the meat to come through. My kids like it best this way.

                                                                                                                                                                                                                  Have also used a combination of lump charcoal & large CHUNKS of wood. (Small chips don't last very long). I place several in the center of the charcoal pile and several on the outer edges of the pile. Stuff in the center burns sooner and ones at the outer edge burn later in the cook. At the end of an overnight cook there were still burning chunks giving off plenty of smoke.

                                                                                                                                                                                                                  Have never used just wood so I don't know how it would work. Have gotten great smoke rings and plenty of smoke flavor with the above method.

                                                                                                                                                                                                    2. re: TraderJoe

                                                                                                                                                                                                      I agree you don't "need" a controller for a BGE, but about 8 years I finally bought one. The BGE does keep its temp very well on its own but I still sleep better when I am smoking overnight knowing I have my IQue contoller attached.

                                                                                                                                                                                                      I did some hot smoke salmon with it which turned out well. I think it is a nice tool for the lower temperature smoke ( <=200F)

                                                                                                                                                                                                      1. re: dalewest

                                                                                                                                                                                                        I've been wanting to get a mini BGE for cold smoking Salmon after seeing a set up on another forum with a hose running smoke from a mini to a large.


                                                                                                                                                                                                  2. re: MrBigTime

                                                                                                                                                                                                    Eh, one high temp cook like 800+ degree steaks or pizza and the gasket is fried anyway. We never replaced ours after the first time and it's fine.

                                                                                                                                                                                                    No seasoning needed. I'd probably say just cook something you have experience with.

                                                                                                                                                                                                    1. re: rasputina

                                                                                                                                                                                                      Had my egg for about 8 years now and have been grilling steaks about every other weekend all year long since I got it (even when snowing). Once I forgot to take the temp gauge out during an inferno sear and it passed 750 and wrapped 3/4 of the way around. My guess is that it hits around 1100 to 1200 degrees if you use good fresh dry lump charcoal and let it go full boar. I have read that people have measured these kinds of temps in the eggs with an infra red heat detection gun like the fire department used.

                                                                                                                                                                                                      I cook steaks on a cast iron grate and use a stop watch and total cook time is about 7 min. I throw room temp 1 1/4 to 1 3/8 inch BONELESS strip or rib steaks on the inferno, close lid and go about about 1 min. 15 seconds with the vents wide open, then close the top vent 3/4 of the way which drops the flames down so the meat doesn't burn and let it go about 2 minutes. Then I fully open the top vent for 15 seconds to let out the explosive gas, SLOWLY open the lid burping it as I lift it and flip the steaks and close the lid. I then repeat the process, 1 min 15 seconds top vent wide open, then 2 min top vent 3/4 closed, then fully open top vent for 15 seconds to let out the explosive gas, burp the lid as I slowly open it and remove the steaks, let them rest tented with foil 8 - 10 min. During the rest period I finish up the side dishes. Using this method they come out med rare every time for me. ** * Always test how well done with the finger press method and never poke a hole in it or cut it ***

                                                                                                                                                                                                      If your going to cut back on the time, do so after you flip the steaks as they are hotter after the first side is seared and the 2nd side cooks faster. You can also adjust the sear time when the top vent wide open if you like more or less char. If you cut down on the sear time, just add a little time with the top vent 3/4 closed and the opposite if you want more sear time. I found this method to work just about as well as the T-REX method but a lot faster and less fuss.

                                                                                                                                                                                                      One last thing, I always use well marbled TOP choice steak which I cut from whole primal cuts after a 28 day wet age in the cryovac in the down stairs frig. 1 hour prior to cooking, liberal coating of coarse ground black pepper & coarse sea salt. Most guests have said my steaks are as good or better than VERY expensive steak houses.

                                                                                                                                                                                                      When cooking bone in steaks, I pretty much do the same thing but I make sure the bone is always over the center of the grill (hottest part) when cooking both sides as the meat next to the bone takes a little longer to cook.