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Joined: Feb 2021
Posts: 72
Campfire Greenhorn
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Campfire Greenhorn
Joined: Feb 2021
Posts: 72 |
I have 3 plus a gas grill.
Go to the BGE website and there is a good forum there. Very helpful and engaged community.
BGE Strengths -versatile. you can cook any on it because of the usable, controllable heat range. -225-275 is easy to hold for hours unattended with no gizmos or futzing. Very spartan 2 vents and your judgement. -cooks slow ribs, brisket, pork butt are outstanding. -cooks steaks fast unreal. You can get 6-700 degress and put a steakhouse char on it -no better way to cook salmon. dry wood chips over lump. 250 -chicken is moist. there is a signature spatchcock method for the BGE that some swear by -you can set a wok on it and do true stirfry at home with proper heat required -smash burgers on a cast iron
very economical with charcoal as you snuff it out by shutting off the oxygen after a cook. Reuse for next cook. ash is less with lump. lots of accessories and after market if you want to explore the perfect options
well made with good customer support. you are now in say gen 5 and they have perfected any early kinks since 1970 or so
weaknesses -pizza is very good but a bit finicky and uses a lot of charcoal. -for baking i do not recommend unlesss you like everything smoky
Is it worth 700-1000. Yes, absolutely. My advice is a Large, even if you are just a couple.
Beware of the man with one gun. He is a newbie
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Joined: Aug 2003
Posts: 39,391 Likes: 62
Campfire 'Bwana
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Campfire 'Bwana
Joined: Aug 2003
Posts: 39,391 Likes: 62 |
4 pages and no mention of a PK grill....
Now that's one I never saw the allure to - seems to be important to dudes who only grill steaks tho.
Me
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Joined: Nov 2007
Posts: 47,271 Likes: 13
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2007
Posts: 47,271 Likes: 13 |
Thanks for the responses.... maybe I do need one. I really like the idea of being able to do a brisket or pork shoulder while I'm sleeping, not having to stick around and check on it every so often. Maybe I'll reexamine the whole idea. Checking on it and drinking beer all night is the fun part.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
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Joined: Dec 2011
Posts: 204
Campfire Member
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Campfire Member
Joined: Dec 2011
Posts: 204 |
4 pages and no mention of a PK grill....
Now that's one I never saw the allure to - seems to be important to dudes who only grill steaks tho. I'm with you. You apparently have "no chance" in a SCA (Steak Cookoff Association) competition unless you're cooking on a PK. OG PK = $375 and 305 sq in. PK 360 = $800 and 360 sq in. Weber 22 Kettle Premium = $175 and 363 sq in. (and much better ash mgmt system) Aaron Franklin came out with a book a couple years ago where he dissed kamados and kettles for steak, and touted the PK's. He has a cult following, and I'm sure that generated some of the buzz.
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Joined: Jun 2012
Posts: 4,583 Likes: 3
Campfire Tracker
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Campfire Tracker
Joined: Jun 2012
Posts: 4,583 Likes: 3 |
trick to a great steak is a good cut of meat, salt and pepper, and a hot fire. Shouldn't matter what it is cooked on, heck, its not on there for 10min at most depending on the cut.
Last edited by killerv; 08/31/21.
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Joined: Sep 2009
Posts: 42,139 Likes: 11
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,139 Likes: 11 |
Don't need one !
Bases covered !
Options !
You're welcome !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Apr 2006
Posts: 9,606 Likes: 2
Campfire Outfitter
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Campfire Outfitter
Joined: Apr 2006
Posts: 9,606 Likes: 2 |
I beer-canned a chicken on the egg last night. Got the coals going good then threw in the diffuser and put the chicken on the grate. Cut the air down to keep temp under 300 making copious smoke for ~45min or so. Took ~90min for a 5# bird. The skin was caramelized and crisp, the meat was juicy, tender, and delicious. When I pulled the chicken off, I opened the air back up and burned off the drippings.
Whole muscle venison roasts on the egg are a real treat. Coat the roast in either melted butter or olive oil and your favorite seasonings. Sear @ 550-600 for ~2Min/side then cut the air down to almost nil. Add a meat thermometer. Now, leave the damned top shut. Let the meat bathe in smoke until it's ~120 on the temp-probe. Pull it off, tent it under foil for ~10Min, slice and enjoy.
I can walk on water.......................but I do stagger a bit on alcohol.
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Joined: Oct 2010
Posts: 7,832 Likes: 16
Campfire Outfitter
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Campfire Outfitter
Joined: Oct 2010
Posts: 7,832 Likes: 16 |
How hot has anyone gotten an egg?
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Joined: Mar 2009
Posts: 18,125
Campfire Ranger
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Campfire Ranger
Joined: Mar 2009
Posts: 18,125 |
How hot has anyone gotten an egg? Over-ranged my thermometer but I’d say at least 900.
~Molɔ̀ːn Labé Skýla~
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Joined: Jul 2015
Posts: 14,779 Likes: 5
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2015
Posts: 14,779 Likes: 5 |
You don't need a kamado or a weber or any grill to cook anything. Our ancestors did it on racks of fresh green willows and fire.
They also wore buckskins and had to fend off grizzlies trying to eat our elder great, great, great grandparents. LOL! The best goose I ever had was chunks of breast meat cooked by throwing it on top of a pile of hay and lighting it!
Politics is War by Other Means
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