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Any Big Green Egg owners here?

post #1 of 4
Thread Starter 

It's not quite ski season here in NJ. Today's October forecast is for upper 70's and tornados. WTF?

 

Anyway, our gas grill needs to be replaced. Highly leaning towards a BGE.  Any owners here have any reasons why I shouldn't go this direction?  Searching the various egg forums all you'll hear is praise. It can't all be roses.

 

Thanks....Waiting for Winter.

post #2 of 4

I'm surprised this thread hasn't grown as long as the private lesson saga.

 

I have a BGE, and, and, and.  I'm sure you'll get the usual BBQ vs. Grilling debates and the 'you need more than one tool' in your workshop comments.  BGE works great for slow cooking & if properly used, smoking.  Do not plan on using it regularly for grilling (steaks, chops, etc).  I grill/bbq/smoke  nearly 3-4 days a week year round in California.  I have 3 main tools that I use w/ more than one  back up.  I won't push a brand, but think about a smoker, BBQ & a Grill.  All different purposes, different temps, different cooking times/meats.

 

Yes, buy an egg, but not as your only meat cooker.

post #3 of 4
Simply put, the BIg Green Egg is the go to grill for winter cooking. Thee is simply no comparison.
The primary advantages of the egg in winter is a) the insulating properties of the cooking shell and b) it's indifference to (and in fact preference for) cold and wind.
I live in Colorado, where I grill a custom outdoor set-up with both natural gas (not propane, which has fewer BTUs) and a large BGE.
When it's really cold, and the wind is ripping, I can still get my coals to over 700F, which will in fact sear the bejeezuz out of a nice piece of meat. My Weber gas grill just can't come close. The nearly inch thick ceramic dome insulates the cooking environment like nothing else.
I use them both often in tandem, depending upon what I am going for, but the BGE is unbelievably versatile.
If I could only have just one grill, it would unmistakably be the Egg!!!!!!
Go for it! You will freakin' love it.
Gas is great for a) nice weather b) time constraints, and c) for vegetables and seafood.
But nothing tastes like a 2 1/2 inch thick filet seared over a bed of glowing mesquite coals!

Real hardwood charcoal just imparts so much more authentic flavor, compared to petroleum based briquettes.

Word to the wise: go easy on the wood chips ( or avoid them altogether), unless you are going for a full-on smoky flavor. It is amazing how much the egg intensifies the smoke.
Edited by Blue Streak - 10/7/13 at 9:47pm
post #4 of 4
Thread Starter 
Quote:
Originally Posted by rskornak View Post
 

 

....Do not plan on using it regularly for grilling (steaks, chops, etc).....

 

Yes, buy an egg, but not as your only meat cooker.

 

 

Why, to these 2 statements? It would be our only grill.

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