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Big Green Egg? Is it worth it?

Jackie007 Apr 6, 2014 07:22 PM

Is it really as awesome as it gets hyped? I'm looking to upgrade from a standard cheap charcoal grill.

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    ThanksVille RE: Jackie007 Apr 6, 2014 08:56 PM

    IMHO absolutely but that is for our use 52 weeks out of the year as a grill, awesome smoker and great pizza oven. Lots of prior posts discussing / debating this topic. We upgraded from a variety of grilles and metal smokers that in hindsight were a waste in comparison to the BGE

    8 Replies
    1. re: ThanksVille
      BiscuitBoy RE: ThanksVille Apr 10, 2014 08:56 AM

      I ask everyone in the colder climates : Do you leave your BGE outside year round, and has it cracked?

      1. re: BiscuitBoy
        4X4 RE: BiscuitBoy Apr 10, 2014 11:51 AM

        I live in Maryland where we have pretty cold winters (especially this last one!) I leave it out year round and it hasn't cracked. I've had mine 15 years.

        1. re: 4X4
          BiscuitBoy RE: 4X4 Apr 10, 2014 12:15 PM

          That's what I wanted to hear...I'd rather NOT have to move this thing around

          1. re: BiscuitBoy
            Alan408 RE: BiscuitBoy Apr 10, 2014 01:13 PM

            My Egg is above the fog, below the snow. It occasionally freezes there, temps in the 20's, cold enough to freeze surface water and pipes. I haven't had problems, but I haven't tried to "fire it up" when it is 25 degrees outside.

            I "hear you" about moving it, I thought about bringing it home, but since I sold the truck.. I doubt I would, the wheels on my stand have died, in a few years I don't think I could move it by myself unless I get new wheels or a new stand.

            1. re: Alan408
              4X4 RE: Alan408 Apr 11, 2014 05:53 AM

              Mine is in a table. I bought it used from a friend who built it for his first Egg. He needed to get rid of it because he and his wife ended up buying two or three more and he built an outdoor kitchen in his back yard.

              We had two massive snow storms in 2010. I dug a path to my Egg so I could grill some chicken during the superbowl. It works fine in all weather.

              I have had to replace some of the internal parts (firebox, grate, grid). Those were always free (from a local dealer) because of the warranty.

        2. re: BiscuitBoy
          rasputina RE: BiscuitBoy Apr 11, 2014 02:37 PM

          There have been many many pictures of Eggs smoking while covered in snow posted on the Green Eggers forum over the years. They work great in the snow. I've yet to read of one that cracked just from normal use in cold weather or snow.

          1. re: BiscuitBoy
            Tom34 RE: BiscuitBoy Apr 11, 2014 05:46 PM

            Brought it up to over a 1000 degrees in 10 degree weather.....no issues. b

            1. re: BiscuitBoy
              Tom34 RE: BiscuitBoy Apr 11, 2014 05:50 PM

              Countless 800 - 1000 degree steak cooks in 10 - 20 degree weather, no problems.

              Great insulating quality for long low slow smokes in the dead of winter.

          2. angelo04 RE: Jackie007 Apr 7, 2014 05:47 AM

            I've read they are. There is a cheaper alternative made by Cranbrook I think. Check it out on Amazon.

            1. i
              INDIANRIVERFL RE: Jackie007 Apr 7, 2014 07:54 AM

              There is a learning process. You must plan ahead. I enjoy using them, but I also enjoy propane and charcoal grills.

              For me, the egg is best used for smoking and baking. They do retain heat for extended periods without large amounts of fuel.

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                Leper RE: Jackie007 Apr 9, 2014 08:38 PM

                God created the Big Green Egg; it was man who made the sauce. It was the devil who created franchise BBQ. Buy one.

                1. a
                  Alan408 RE: Jackie007 Apr 9, 2014 09:37 PM

                  I have one , I can do everything I need in a Weber Kettle, but no one notices the Weber ,

                  What is your cheap charcoal grill and what are you trying to accomplish ?

                  3 Replies
                  1. re: Alan408
                    EarlyBird RE: Alan408 Apr 10, 2014 11:38 AM

                    Alan, I think you and I are on the same page. I hate to harp on this, because I sound like a commercial, but I've been doing some really fine low 'n' slow BBQ at home on my 28 inch Weber kettle grill.

                    I use a device called the "Smokenator," a silly name for a very excellent tool which converts your Weber into a smoker. It's just a piece of high grade stainless steel bent and shaped to fit into the grill, with an integrated water pan and holes to add new fuel. Meathead Goldwyn praises it on AmazingRibs.com, and he only recommends stuff he uses and really likes.

                    I live in an apartment and only have so much room on the patio, so rather than getting a dedicated smoker, I can use the Weber for both grilling and Q'ing.

                    1. re: EarlyBird
                      Alan408 RE: EarlyBird Apr 10, 2014 01:27 PM

                      I have used many "water smokers", they all perform. Spend $200 or $1,000, I don't think there is a food difference. The "cook" has more impact on the food than the cooker.

                      I had a great dual fuel water smoker branded Coleman. Either Brinkmann copied Coleman or the reverse. The Coleman metal was much thicker than the Brinkmann, and the Coleman costs ~3x vs the Brinkmann.

                      Initially, I couldn't cook steaks on the egg, I didn't know how to cook steaks at 800 degrees. I used to joke, I could turn iron into steel in the egg (takes a high temp to make steel) but I couldn't cook steaks. But, as long as I didn't make happy hour a priority, I learned to cook steaks.

                      1. re: Alan408
                        EarlyBird RE: Alan408 Apr 11, 2014 10:44 AM


                        I agree that the cooker has far less to do with good food than the cook. Basically, whatever tool allows the cook to maintain the right temperatures, and the person has other aspects of technique down, he/she can cook good Q in anything.

                  2. biggreenmatt RE: Jackie007 Apr 10, 2014 11:51 AM

                    I adore my BGE. Live in Toronto and use it year round.

                    No issues with cracking in the Winter- only issue is that the gasket freezes and you need to very carefully jimmy it open if you don't wedge it with something between uses.

                    1 Reply
                    1. re: biggreenmatt
                      Alan408 RE: biggreenmatt Apr 10, 2014 01:20 PM

                      My gasket failed years ago, I replaced it with what may contain abestos and is glued in place with a flour and water mixture.

                      A cabin visitor who worked construction gave a long strip of material, a tube similar to woven cloth, but he said it was heat resistant, later either he told me or someone else, it may contain abestos. Over cocktails, we decided to use flour paste as an adhesive vs something chemical out of a tube. Been a decade or two, still works.

                    2. b
                      beteez RE: Jackie007 Apr 10, 2014 07:13 PM

                      I have several webers & several eggs. The Weber is a bargain for everything it can do but it is not a BGE. The Weber cannot sear at 700 or go unattended all night for 14 hours and stay locked on steady at 250 without adding any charcoal. I probably average cooking on it 3 nights a week year round. Just go read the posts on egghead.com to get a feel of the cult of ownership. '
                      However, any Ceramic cooker from a reputable company will do. Vision has not been around as long but the deals at costco are great and feedback in the forums indicate great customer support from the company as well as Costco's great customer support. Also the Acorn from chargriller is not ceramic but has agreat following & is much more reasonable than a ceramic cooker. Stay away from ceramic cookers from questionable manufacturers.

                      6 Replies
                      1. re: beteez
                        rasputina RE: beteez Apr 11, 2014 02:44 PM

                        We did low and slow and on a Weber for years before we bought our Eggs. There really isn't a comparison. When we used to smoke our turkeys for Thanksgiving on the Weber we had to add coals numerous times. Food comes out moister on the Egg also ( we don't use a water pan either) and you do not get the temp fluctuations in windy and cold weather on the Egg like you do with metal cookers, they don't have the thermal mass.

                        1. re: rasputina
                          EarlyBird RE: rasputina Apr 15, 2014 08:11 AM

                          Isn't the Green Egg designed to provide heat immediately below the food, rather than as in a side-draft set up? And if so, isn't it more difficult to keep the temps low for smoking?

                          1. re: EarlyBird
                            BiscuitBoy RE: EarlyBird Apr 15, 2014 10:33 AM

                            The BGE people make a gizmo called a plate setter, for indirect heat

                            1. re: BiscuitBoy
                              4X4 RE: BiscuitBoy Apr 15, 2014 11:32 AM

                              You also use a pizza stone, a foil pan and rack or second grid for indirect cooking.

                            2. re: EarlyBird
                              rasputina RE: EarlyBird Apr 15, 2014 03:37 PM

                              Nope it's not hard at all. First off you have the thermal mass of the ceramic itself. Then you have a variety of ways, plate setter sold by BGE, refractory fire bricks, pizza stone ect to block direct flame. Temperature is controlled by the the air vents at the bottom and top.

                              1. re: rasputina
                                EarlyBird RE: rasputina Apr 17, 2014 11:20 AM

                                Cool. I know these are used a lot in BBQ competitions and just didn't know how they did it. Now I know!

                        2. h
                          HoosierFoodie RE: Jackie007 Apr 11, 2014 11:41 AM

                          Yes. If you like grilling, especially with charcoal, I highly recommend one. Its a great smoker, too. I live in Indiana and I have left it out for two years now, covered and uncovered and never had a problem. I have friends who have had theirs outside for many years.

                          1. r
                            rasputina RE: Jackie007 Apr 11, 2014 02:35 PM

                            Absolutely 100% yes. I was a skeptic for years. Finally decided to buy one, now we have two larges.

                            3 Replies
                            1. re: rasputina
                              Tom34 RE: rasputina Apr 11, 2014 05:59 PM

                              Crazy how you can fall in love with a big hunk of ceramic :-)

                              My wife about killed me when I showed up with it about 10 yrs ago when I was sent out to get a new pretty SS gas grill. Now if something was to get stolen, she would rather it be ME.

                              1. re: Tom34
                                rasputina RE: Tom34 Apr 11, 2014 06:07 PM

                                My husband was unconvinced, until we bought ours and cooked on it.

                                1. re: rasputina
                                  Tom34 RE: rasputina Apr 12, 2014 05:54 AM

                                  IMHO, with a very easy learning curve and good ingredients, the BGE elevates back yard cooking up to or even above the level of a good steakhouse or specialty barbecue restaurant.

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