HOME > Chowhound > Cookware >

Discussion

Big Green Egg in NYT

  • 5

http://www.nytimes.com/2011/07/13/din...

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Thanks for the article.
    I completely see the appeal, but I think I would have to see one in action to really buy into it. I jsut don't se how you could smoke in one, and the design doesn't look like it uses less charcoal. The are pretty amazing looking, though.

    3 Replies
    1. re: Westy

      To smoke in a BGE you have to use the plate setter accessory which essentially is a ceramic disc that shields the food from direct heat. The thick ceramic shell retains heat much better than a metal kettle grill so It uses less charcoal.

      1. re: pabboy

        Thanks! I knew there had to some tweak for smoking. My portable kitchen has a very think cast alumnium shell (top and bottom) and I agree-the heavier the better for steady temps.
        Appreciate the insight!

        1. re: Westy

          We use instead of the ceramic dish, a round cake pan filled with sand and covered with aluminum foil. We have a Kamado(brand name) and have cooked everything on it, including stuffed turkeys. One of the best $800 we've ever spent.....10 years ago and she is still going strong and cooking amazing food.
          Ceramics are the bomb!!

    2. Wow, I actually liked an article in the NYT for once.