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Old 04-13-2010, 02:53 PM   #11
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What I've found out is you need to buy a smoker for smoke'n, and a grill for grill'n. Those green eggs get dang hot, from what I've heard, but I wonder about the low and slow at 225.
Allow me to chime in here -- I own a large BGE, and while I'm no evangelist, I do love the thing a lot.

Low and slow is in fact where the Egg excels. It's true, you can crank it to 800 degrees, but it is first and foremost a smoker. There are several reasons for this -- the shape, the thick ceramic, the firebox design, but especially the very fine airflow controls on top and bottom.

I've smoked on a Weber, and a barrel-style smoker, and you can get great results. But nothing is easier to maintain at a constant temperature than an Egg. And it's really efficient with fuel; this past weekend I smoked a pork butt for 14 hours and didn't even burn through half my load of lump.

Do you need it? No. A skilled pitmaster can get great results from a hole in the ground. But does it work? Yes. And it's a hell of a lot of fun to play with, and good-looking, besides. Worth it? Well....my battered '96 Tercel gets me to work and back, but some folks like to drive Cadillacs. Are they wrong?

One word of warning: if you get one, not only are you going to spend a ton on the Egg, but you will suffer for the rest of your life with the temptation to buy an almost unlimited supply of accessories. Right now I am trying to decide whether a computer-controlled temperature and fan system would get me divorced or not; and there's some very interesting cooking stones over at that website....
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Old 04-13-2010, 03:24 PM   #12
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Right now I am trying to decide whether a computer-controlled temperature and fan system would get me divorced or not; and there's some very interesting cooking stones over at that website....

When I was looking at grills/smokers I considered (heavily) the BGE. It is probably good I didn't know about a computer controlled anything for it... that might have been too much temptation.
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Old 04-13-2010, 03:37 PM   #13
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Originally Posted by Fnarf View Post
Allow me to chime in here -- I own a large BGE, and while I'm no evangelist, I do love the thing a lot.

Low and slow is in fact where the Egg excels. It's true, you can crank it to 800 degrees, but it is first and foremost a smoker. There are several reasons for this -- the shape, the thick ceramic, the firebox design, but especially the very fine airflow controls on top and bottom.

I've smoked on a Weber, and a barrel-style smoker, and you can get great results. But nothing is easier to maintain at a constant temperature than an Egg. And it's really efficient with fuel; this past weekend I smoked a pork butt for 14 hours and didn't even burn through half my load of lump.

Do you need it? No. A skilled pitmaster can get great results from a hole in the ground. But does it work? Yes. And it's a hell of a lot of fun to play with, and good-looking, besides. Worth it? Well....my battered '96 Tercel gets me to work and back, but some folks like to drive Cadillacs. Are they wrong?

One word of warning: if you get one, not only are you going to spend a ton on the Egg, but you will suffer for the rest of your life with the temptation to buy an almost unlimited supply of accessories. Right now I am trying to decide whether a computer-controlled temperature and fan system would get me divorced or not; and there's some very interesting cooking stones over at that website....
GREAT info!!! Are you talk'n the stoker? Nice units.

Thanks Fnarf, that was really good info. Now tell us about pizza!!! You better have done homemade pizza on there!

Remember, pix or it didn't happen!

BTW, welcome to the site. Glad your here!
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Old 04-13-2010, 03:54 PM   #14
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GREAT info!!! Are you talk'n the stoker? Nice units.

Thanks Fnarf, that was really good info. Now tell us about pizza!!! You better have done homemade pizza on there!
Yep, I've done pizza, both using the plate setter and pizza stone combo, and directly on the grid. My technique is poor, though, so I've had mixed results -- some great, some burnt to a blackened husk. One thing about a 800 degree fire, it really doesn't matter what kind of gloves and tongs and paddles you have; you're going to get heated up. Some of my pizza and steaks have been lightly seasoned with bits of burning hair, which isn't too popular -- not on the food and not the next day at the office when my forehead seems larger and redder than usual.

When I get it in time, though, it's pretty wonderful. No pics, alas.

One of the things that pisses me off is that my friend cooks better on his hundred-year-old rusted-out Weber than I do on my Egg. And his brisket may beat mine, but my pork butt knows no equal.
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Old 04-13-2010, 03:58 PM   #15
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...but my pork butt knows no equal.
Dem's may be fightin words round these here parts.
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Old 04-13-2010, 04:03 PM   #16
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Many times it's the cook and not the cooker, know what I mean. Some people just "have it". I'm not one of those, but I bet you are.

Here is one of my famous pizza cooks on the weber. It was a frozen pizza and I got distracted.



no, it's not a manhole cover!
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Old 04-21-2010, 10:50 AM   #17
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i recently purchased a smoker my self , i considered the EGG.
but for the cost i decided to go with a pellet cooker which is controlled by a digital thermostat. the only negative is it doesnt do pizza at 700 +
but its great for smoking/cooking 200-400 degrees
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Old 04-21-2010, 12:07 PM   #18
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i recently purchased a smoker my self , i considered the EGG.
but for the cost i decided to go with a pellet cooker which is controlled by a digital thermostat. the only negative is it doesnt do pizza at 700 +
but its great for smoking/cooking 200-400 degrees
Nice! What kind did you get? I have a traeger and a Louisiana Country Cooker, whole hog model. Both have digital therms.

Gotta love a pellet smoker!
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Old 05-22-2010, 10:44 PM   #19
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holly cow! those green egg grills are H-E-A-V-Y-! The medium egg is 95 lbs
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Old 06-13-2010, 11:23 PM   #20
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BGE's are eggcelent at low n slow. Go here Rick's Tropical Delight

he uses nothing but a BGE. He belongs to another forum im on and makes som AWESOME food. However. if you own a weber grill and an offset smoker. You can produce just as good results. hence why i never bought one. Low and slow on these things rock due to there damper controlls
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