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

Lifetime warranty on the egg itself and the ability to do long cooks on one load of lump charcoal...whats not to like. I would like another one, perhaps a small or medium. I still use a little Weber occasionally and even have a gas burner. That being said I use the BGE most of the time and consider it some of the best money I have ever spent. Everyone of us has wasted money on other things not nearly as useful.....but YMMV

I need to get one..maybe after I pay off my Buffler cannon!

They are not unique. There are other ceramic cookers out there such as Grill Dome, Kamado Joe, Kamodo Kamado, etc.

I'm not sure why you would want to use anything other than the lump charcoal they were designed for, but yes, you can use other fuels with no problems. The best thing about lump is that you can reuse the leftover. Simply stir to get the ash out and re-light. You can't do that with briquettes. You would also be amazed at the small amount of ash left after a 20 hour cook using lump.

Mike

I ask because the nearest dealer is 120 miles one way...

Thanks for the response.


Travis

hunts---In addition to several of the green 'uns I have just about one of everything else to include a Primo Oval. Works every bit as good as the BGE and to a certain extent provides better usage of cooking space. Some of the guys at Primo came from BGE. Ask for George in Atlanta, which btw is also where they are made. Bottom line is darn near any ceramic cooker gets the job done.

Travis you can buy lump charcoal at Menards, Sams Club, Walmart etc. You don't have to use BGE brand.

Ahhhhh! Ok, that's all it is? I buy tons of that schit anyway.

Thanks for clarifying.


Travis

deflave--In fact, it was always rumored that Royal Oak and BGE lump were one in the same with BGE possibly being slightly higher quality.

That makes sense. Honestly, how many fuggin' lump coal factories can we have in this country?

Is there any reason to not buy an Extra Large? Seriously...

And in the XL, how many charcoal chimney's would it take to get to 700?

Yes, I understand I'm hijacking the schit out of this thread.


Travis

Travis you don't need a chimney to start the charcoal...open the draft on the bottom and remove the daisy wheel from the top and the BGE acts like a chimney.

As far as size I was considering an XL but byc convinced me I didn't need one and he was correct. The large is plenty big enough.

LARGE

The Large EGG is the most popular size and a favorite to handle the cooking needs of most families and gatherings of friends. Accommodates all EGGcessories for baking, roasting or smoking � and it�s versatile enough for weekend cook-outs or pizza parties, large enough for eight steaks at once, and efficient enough for an impromptu meatloaf for two!

Specifications:

Grid Diameter 18.25 in / 46 cm
Cooking Area: 262 sq in / 1688 sq cm

The Large EGG can cook:

20-pound turkey
12 burgers
6 chickens vertically
8 steaks
7 racks of ribs vertically

XLARGE

The Biggest Green Egg of them all provides a cooking area that can easily accommodate meals for large families and cookouts with all your friends � and you can efficiently prepare several meals over the coals at once. Ready to serve up fourteen racks of ribs, twenty-four burgers or a couple of holiday turkeys with all the trimmings? No problem!

Specifications:

Grid Diameter: 24 in / 61 cm
Cooking Area: 452 sq in / 2919 sq cm

The XLarge EGG can cook:

2 20-pound turkeys
24 burgers
11 whole chickens
12 steaks
14 racks of ribs vertically

http://www.biggreenegg.com

Yeah, but that stupid list doesn't show brisket. WTF BBQ's a bunch of chickens?

And I really want one for prime rib and what not. So I was wondering if the size causes a big differnece in the amount of lump coal needed to get that bitch cranking...


Travis

Don't have an XL but based on size /volume alone it would seem take more lump to run IMHO. byc can answer that for ya though.

10 lb prime rib

Now I'm hungry...

Thanks.


Travis

An XL certainly takes more lump to run it, but I love smoking whole legs. I get large (about the size of your fist) chunks of pecan, apple, mesquite and cherry to smoke with in addition to lump. It all makes it burn a bit faster, but the end result is so worth it.

What's the hottest temp you've ran that thing?


Travis

I've thought of installing one in the bottom of my camp outhouse....

If I lay a good bed of charcoal across the bottom I can get it to 650.

I had a butcher cut me 3" think porterhouses and I grilled them on each side for 3 minutes, removed, then covered and let sit for 20 min. Internal temp came up to 130 and they were delicious.

I don't cook that way too often tough as it will surely nuke your charcoal supply in a hurry.

I have a 200-1000 degree Tel-Tru thermometer on my large and can bury it without much effort. A full load of lump, wide open vents and you'll be making lava in no time.

Mike

I have the large, relatively new user and while there is a learning curve to them, I have still made some of the best grilled stuff I have personally ever made and I had been using a Weber gas grill for years.

Easy to hit 800-1000 degrees.