Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BGE Size/Accessories?

Bingo! Brisket from Sunday no foil needed

Yeah it is pretty slick.

I think if you know how to BBQ and grill to begin with there is no real learning curve to them. Everything has turned out great so far. Temp control is amazing on mine.

But sunofabitch are these things heavy. I thought one of my balls was going to rocket out of my shorts when we went to heave this thing into the nest.




Dave

My wife surprised me with a large in July. My first go around grilling with anything but propane. I'm a huge fan! Been a few times I wished for a bit more cooking area, but other than that no complaints. Love how easy it is to hold temp once you reach it. I do have work hard to refrain from opening the lid too much...

My spatchCOCK turned out great!!

Holding temps steady is one thing you don't get with a pellet grill/smoker and it really kinda pisses me off.

It makes me think the outrageous price of the egg might be worth it.

I have a couple of guru's and they work great. Pretty sure they make them for other cookers. Not sure about pellet cooker though. You could check here:

https://www.bbqguru.com/storenav/chooseguruguide

BUT I have one large (my first one from 18 or so years ago) that will get to and stick at 250 until the coals run dry. I've let her run without doing anything for as long as 20 hours at 250. No guru or nothing. Just the vents.

Thanks. Didn't see Traeger on their list though

You can regulate temps consistently with any quality pit.

The problem is about the only place you can find quality pits easily available that I'm aware of is the south (including Texas). But the ones with recessed lids and quality baffles can be controlled very well.




Dave

Well scratch Traeger from that list than because that thing fluctuates in temperature like a menopausal moose.

I'm surprised because I thought that was one of the big attractions to those cookers.

They will sell you a new controller for $250 that is supposed to help maintain temps better than the controller it came with...

Traeger doesn't sell pits. They sell Traegers.





Dave

Today...

Beef ribs?

Not a bad weekend here either. This thing's a fugkin' sweetheart.

How's the LG size compare to a Weber kettle grill? They easily heat well edge to edge with out loading the chit out of it with charcoal?

Is it BGE or bust, or are some of the other kamado style cookers worth considering?

I'm not sure if you missed a word or not in your question but I assume you're asking if the cooking area is comparable to a standard Weber?

As far as the LG is concerned, it's smaller than a standard Weber. I'd say about 75% of the Weber cooking area.

The BGE is unique because you pretty much load up an equal amount of charcoal regardless of what you're going to do. Exceptions might be cooking a schit ton of pizza's at 600 degrees.

Temps are regulated by opening or closing the baffles. Any charcoal that isn't burned just stays in the bottom and used again the next day/week/month or whatever.

I've never fugked with any other ceramics. I'm sure some less expensive brands are comparable.




Travis

You assumed correctly. I was wondering about cooking area.

Just looked up the dimensions for a large and saw the weight. 162#'s. Pretty much exactly what a full keg of beer weighs. Lol.

Would you go Lg again or XL?

"Is it BGE or bust, or are some of the other kamado style cookers worth considering?"

I've been real happy with the my Primo ceramic. I like the oval shape as opposed to round, particularly for things like racks of ribs. A little more space efficient, I think. The Primo is also still USA made, which I prefer. Can't imagine that either BGE or Primo would be a bad choice. As 'flave pointed out, the efficiency, and consistency are awesome.

Jeff

Yup beef ribs and that pizza looks great!

I would definitely stay with the LG. Keep in mind I've only cooked on it for a week and a couple days. But I think the XL would be too much of a good thing for us.



Travis

Thanks. We had people over for those. I manned the Egg and the wife just kept bringing them out. We ended up making 12 fugking pizzas. LMAO.

The consensus was a preference for 550ish for 10-15 minutes instead of 600+ for five minutes.

We were pretty happy with the crust recipe they give on their website and their cookbook.




Dave