Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Anyone havs a Big Green Egg

I saw an advertisement for something called the Big Green Egg. It's supposed to be a combination grill/smoker and it says you can easily regulate the cooking temperature. Does anyone have any experience with this? If so, how do you like it?

Thanks.

Prepare for a deluge.

yeah, its a cult......

They all suck, all the people here that have them threw them in the river, they're that bad. I'm sure they'll chime in for their reasons shortly.

Thanks for the warnings, guys. Didn't mean to stir up a hornet's nest.

He's being funny. A lot of guys here have been using them and love them. There have been many happy converts to them recently too.

Thanks for setting me straight. I think I'll go to the local vendor and check it out.

You won't be sorry...

elkhunter76 claims to have one, but we haven't seen any photos lately.

Hey I have been busy at work and hunting......

I have several eggs and love them, I cook on them at least 3 -4 times a week so I guess I'm a cult member but just so they don't start calling me an "egghead" I kept my Stumps Vertical and pull behind reverse flow offset smoker.

I'm an Egghead, and proud of it. I haven't used my Weber gas grill since I bought the BGE.











Mike

Bow I've been using the plate setter with spatchcock chicken and running at dome temps of 425-450. Really makes the skin crisp up and produces a great end-product. Just a different way to spatchcock.

Sorry to get off topic OP. Get your first BGE. You will not be disappointed. Look for an Eggfest in your area. Best deals are to be had at the fests.

http://www.biggreenegg.com/eggfests.html

I can't recommend the the egg strongly enough. There are two other prominant brands as well including the Primo and the Grill Dome. Once you get used to cooking over natural lump charcoal on a ceramic grill/smoker you'll rarely go back to what you had before..."garanteed!"
Here's just a couple of pics of cooking a large old wild turkey, smoking a 10.5 lb boston butt (easily smokes for 20+ hours on 6 lbs of lump charcoal) and smoking a wild hog loin that was made into canadian bacon.

Oh my goodness! I've just had an early morning snack but you're making me hungry all over again.

Had one for years. They work very well. A few years back I did a very Thanksgiving Turkey in ours the family loved it.

80 degrees and not a cloud to be seen for the next 3 days. Bama-Carolina on saturday! Thinking it might just be about time to grab a packer brisket and a couple of butts for the weekend. To Sams (official supplier to KCBS) I go. Might even do one of them HUGE pork loins pictured above.

I'm hoping elk bequeaths his to me...LOL

you got it pard! my kids and wife would not know what to do with it!

Sounds good!

Now I made some of your jerky-shooter, ground-meat jerky that I'd like to send you to sample...