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Apr 6, 2014 07:22 PM

Big Green Egg? Is it worth it?

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

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  1. 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

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

      1. re: BiscuitBoy

        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

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

          1. re: BiscuitBoy

            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

              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

          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

            Brought it up to over a 1000 degrees in 10 degree issues. b

            1. re: BiscuitBoy

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

            1. 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.

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

                1. 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

                    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, 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

                      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


                        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.