Home Forums Hunting & Shooting Hunter's Campfire Anyone here use a Green Egg Bbq?

Large BGE here. Just built a cedar table for mine. Drunk chicken last night. Super easy and the most tender chicken you have ever had.

I've used a BGE for several years. You can low & slow smoke or sear to 600+ F. There are lots of add ons you can get. Stoker makes a temp controller that allows you to monitor and adjust temps on long slow cooks with your computer on WIFI.

Ok theBig question.

Which size Egg?

XL - it's not even a question!

Easily one of the best purchases I ever made!!

Fixed it for you!

The BGE really shines on poultry. The ceramic holds the moisture in the bird where it belongs.

Spatchcock Chicken (My first cook on a BGE. Note the clean grates and lily white egg)



Mike

Ok, is the food that is cooked on the egg really that much better? Can it do as good a job as a regular smoker?

Thanks for info guys! I was already leaning towards the BGE, but all the pix you guys posted...I'm sold! Looks like its BGE for my patio this summer!

Congratulations! You won't be sorry!!

Mike

Hell of a BBQ just not too protable.

The small and mini are easily transported and if you want to move the large without a trailer, just get one of these.



Mike

These buggers are friggin' expensive

He must have a small operation!

No, I don't use one and I don't recommend them. You've got an oven in the kitchen, don't you?

Of course, Easter is right around the corner, so sales may surge.

How do the Big Green Eggs compare to the Primo Grills? I can get a really good deal on a Primo Grill here where I live. It's more of an oval shape at the top rather than a circle like the BGE

Any feedback would be appreciated

Weber would be my first choice, in fact I have a new one sitting next to BubbaT.

The real advantage I see to the BGE is the ability to do pizza, steaks and prime rib at crazy temps.

The smoking and grilling can be done on any standard design.


Travis

the big difference with the BGE is the insulated properties of the unit its self. once up to temps it takes such a small amount of fuel to maintain that temp such that you can cook all night on one load and not have to open the sealed lid and let any of that moisture, heat and smoke exscape. i want one after seeing my buddies used a few times but it will be awhile before i have the cash.

I don't feel the BGE is unique in that regard, but it sounds badazz regardless.

Can I ask, do users ONLY use the Egg Charcoal or whatever it's called? What if you want to use standard charcoal or wood?


Travis

Bingo. While Weber's are good units and have produced tons of good food, you will never get one to run 22 hours on a single load of lump and maintain temp in a cold and windy environment.

Mike