Big Green Egg grill

[vintner Super Moderator Find all posts View Profile Close vintner]

I bought a Big Green Egg for Easter. The bunny didn't bring it, at about 150 pounds, it was a little too big for the bunny to carry.

I built a table for it that I call the egg crate. I am still 'eggessorizing' the table and to some extent, the egg. If I could ever figure out how to post a picture, I would show the table and egg.

Since it was later in the day that I did the final assembly and installation into the egg crate, I just did hamburgers the first time. Gets hot and ready to cook quickly.

Second time, I wanted to try slow cooking and did some old (need to train my wife in not buying a lot new until we use up the old) pork. It was okay, would have been better had it not been old.

Tomorrow, the DW is going scrapbooking so I am going to make ribs.

This thing has a temp range of about 200-750 deg (slow smoke to pizza and steaks hot) . So far, I have found that getting it hot is easy, getting it low and slow takes more work. I think I need to pretty much shut it down as it is warming up. That keeps it from going up to high and then having to bring it down.

Anyone have experience with the BGE?
BTW-I kept my gas grill and electric smoker. My patio is crowded with cooking appliances.

Big Green Egg, World's Best Smoker and Grill

[1950bing Senior Member Find all posts View Profile Close 1950bing]

Had one for one season and really didn't like it too much. I ended up selling it.

[vintner Super Moderator Find all posts View Profile Close vintner]

What about it didn't you like?

I know for me there will be a learning curve. I have cooked gas or smoked electric for a long time. I will need to learn how to control charcoal, what flavors it will give and what I may need to add. But I think once I know how to best use it, the egg will work fine for me.

Of course, the gas grill is still going into the garage this winter. That is the only way to really grill when it is so deep with snow on the patio that you can't get to the egg.

[bigfrank Administrator Find all posts View Profile Close bigfrank]

You know it took me a day to remember that I saw that grill before. I think it was mentioned here once before

[1950bing Senior Member Find all posts View Profile Close 1950bing]

Too heavy, had to leave it in the same place. The guy I sold it to likes it.
win win.

[hliw Moderator Find all posts View Profile Close hliw]

What about it didn't you like?

I know for me there will be a learning curve. I have cooked gas or smoked electric for a long time. I will need to learn how to control charcoal, what flavors it will give and what I may need to add. But I think once I know how to best use it, the egg will work fine for me.

Of course, the gas grill is still going into the garage this winter. That is the only way to really grill when it is so deep with snow on the patio that you can't get to the egg.

The Big Green Egg is AMAZING. Once you get comfortable with it you will not need or want your other grills/smokers. We bought the electric starter that heats the charcoal (we use the natural slate charcoal) very quickly so it's about as easy as a gas grill, even in the winter. Try experimenting with various woods (cherry, mesquite, etc., add a little apple cider vinegar to the soaked wood - the possibilities are endless). The BGE comes with a cook book which is great for beginners. Enjoy!

[wackymother Senior Member Find all posts View Profile Close wackymother]

I would love one of these. They're supposed to be fantastic! The propane store that we use is a Big Green Egg dealer and we always go inside and check out the Big Green Eggs. Maybe someday!

[vintner Super Moderator Find all posts View Profile Close vintner]

I am still learning to use this.
Last weekend I make porketta. I made waaaay too much, but it has been good.
I did a steak couple weekends ago-probably best I have ever made. Started out slow for about 20 minutes, got some smoke and wonderful flavors from seasonings, then kicked the grill temp up to about 500 deg to sear the steaks for a couple minutes per side. Perfect med rare.
Did a pizza couple nights ago. Needed to heat the stone a little more, but it worked well.

Need to improve my chicken cooking. Lots of experimentation can be done with chicken as it is such a open medium.

I am still in the 'next time I will do XXX' mode, but I am learning.
I have learned that I can not use the BGE charcoal alone, too strong of flavors. Backed it down with Royal Oak Steakhouse. That works fine.

[vintner Super Moderator Find all posts View Profile Close vintner]

Part of cooking is to make food so it is good for the people who will eat it. Part of learning the BGE is time/temp/charcoal flavors.

Did a stuffed porkchop on the grill last night. I had backed down the BGE charcoal percentage even more, mostly Royal Oak. DW thought the porkchop was very good and liked the flavor of the charcoal in the food.

I think I will go for more neutral flavor charcoal and add hickory as needed for the food that requires it.