Welcome from Colorado ... You’ll find this place to be far more about cooking than typing (correct spelling is entirely optional).
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Big Green Egg
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Welcome from Mass. I have a Primo and love it. I am probably not a great person to ask because before that I had a $150 POS smoker from the hardware store that leaked air like a sieve and steel gauge was more akin to tinfoil. So it was a huge upgrade and I do not have experience with anything else other than a weber gasser, that I use during the week when there isn't time to get the Kamado fired up. I do Brisket, ribs and pulled pork, but also bread and pizza. You will love the BGE!!!
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I agree with everything said here and welcome from The Midlands of South Carolina. I've had my BGE for 10 yrs. and LOVE it. I strongly suggest what the others have said and go to the Kamado Forum for tips. As far as accessories, I really like my Maverick XR50 (from Adrenaline Barbeque) and the DigiQDX2 (if you like set it and almost forget it), but there are other pit thermometers (see the Equipment Review Section on this site) that others swear by for good reason. I would also suggest the Ceramic Grill Store as they have lots of accessories for the BGE that will make you drool. Post pics and ask questions. The folks here are exceptionally tolerant of (my dumb) questions have literally transformed me from an OK grill guy to the guy in the neighborhood that everyone asks me, "When are you cooking again cause you make the best Que I've ever tasted" and there are always people who just happen to show up when they smell smoke coming from my yard! Live long and smoke/grill lots!
The OmegaDogLast edited by OmegaDog12; July 10, 2019, 08:25 AM.
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Welcome aboard from Baltimore, MD! I personally do not like the BGE. I think they are over-hyped, overpriced, and over everything. Even their accessories are way overpriced. I much prefer the Primo. (And yes, I have cooked on the Egg.) They are good cookers; I don't like the almost cult-like atmosphere that surrounds them. It's kind of eerie. I do have some friends who are Eggheads, and we will stay friends.
This is all just my personal opinion, and no slight is meant toward any Eggheads out there.
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Club Member
- Jun 2018
- 4848
- Brentwood CA
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LSG large insulated cabinet
Yoder YS640
LSG 48" Santa Maria Gill
SNS travel kettle
FireBoard controller and PitBull fan
FireBoard 2 Drive
Thermapen Mk4
Thermapen One
Avid Armor USV32 Vacuum Sealer
KWS 10" slicer
Welcome to the pit from the California Delta. I have a Pit Boss 22 Kamado but rarely use it probably my loss. Lack of familiarity breeds fear.
Like already stated use the Kamado sub section to learn. (Do as I say not as I do)
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Fire that son of a gun up and cook.
My first cook was 1†thick ribeyes. Get the grill up to about 550-600. Salt and pepper the steaks. Put them on the grate and shut the lid, vents wide open. 2 minutes. Flip the steaks. 2 more minutes. Then shut all the vents and let the steaks dwell for 2 minutes.
"BURP" THE KAMADO. Raise the lid a little and count to 5. Then, remove the perfectly medium rare steaks and dine!
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Charter Member
- Oct 2014
- 7327
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
Originally posted by Thunder77 View PostWelcome aboard from Baltimore, MD! I personally do not like the BGE. I think they are over-hyped, overpriced, and over everything. Even their accessories are way overpriced. I much prefer the Primo. (And yes, I have cooked on the Egg.) They are good cookers; I don't like the almost cult-like atmosphere that surrounds them. It's kind of eerie. I do have some friends who are Eggheads, and we will stay friends.
This is all just my personal opinion, and no slight is meant toward any Eggheads out there.
BGE had a huge lead on the competition, having started in ‘74. Most of the BGE hype is really kamado hype but there was only one brand; Primo started 22 years later, in ‘96. Kamado Joe, ‘09. With the company operating without competitors, in the days before the internet, the value was set by the market. That’s pretty purely economics. Even today, the company thrives on its reputation. Gotta give them credit, even if you don’t want to spend the money. I just had the dome replaced on my 8 year old Egg, with a photo and an email. No questions, just a new dome.
So now BGE loses on value, but perhaps pretty much cooks the same, I’d say. Nothing wrong with that. And I STILL want a Komodo Kamado, even though it won’t do anything more than my BGE or your Primo will do!
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Charter Member
- Nov 2014
- 18
- North Phoenix, Arizona
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Big Green Egg, Brinkman Bullet, Jenn Aire gasser, BBQ Guru, Maverick with remote module.
I've had a large BGE for about 8 years now. I pretty much use it for low and slow pork-butts, brisket, ribs. It is useful for the reverse sear as well by starting low and slow with the plate setter in place. When the meat is ready for the sear you remove the plate setter, open the vents wide, and let it go. (No going back to low and slow after this).
An accessory I highly recommend is a BBQ Guru electronic control. You can make this thing hold at a temperature all night long without doing nothing more than a quick check on the temp. Add a remote read thermometer at bedside and it makes it really easy. A full load of charcoal can go up to 24 hours. I often do butts and briskets for 12 hours without even lifting the lid.
Did I say I love this thing???
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