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

Well crap, that won't go on my Traeger...

Trav,

Thanks for this thread. I'm learning a ton. GFY sir

Ahhh. Thanks.



Travis

If you're going to use your BGE mainly as a smoker and especially if you want to cook multiple packers, I would buy (or build)one of these. https://pitbarrelcooker.com/

I have a Large BGE and a Mini BGE and love them but when I want to smoke more than a trimmed packer I use my Weber with a Smokenator but I am seriously thinking about picking up a Barrel Smoker. They're only $269 delivered.

I do have a Woo3 and Platesetter I use often with my BGE, if I had to do it all over again I would ditch the plate setter and use a pizza stone.

YMMV and GFY.

Easy ... just having some fun! Truth is, he will like whatever size Egg he so chooses. Main thing is that we'll have another man converted to the sickness!

I'm not selling my pit. So I can still BBQ the way I always have. This is more of an experiment to see if I like the BGE, and to learn how to cook on one.

GFY.


Travis

Not necessarily. I'll decide if BGE's are worth a [bleep] or not.

Nobody else.



Travis

George,

That's just a regular thermometer on the face of the egg, correct? And they come equipped like that?



Travis

If you already have something for smoking and you just want to cook burger and steaks, I wouldn't blow a grand on a BGE.

They're nice and I love mine but they aren't needed for good BBQ. I grill a lot in the summer and most days I just use my Smokey Joe.

A Weber with a SmokeNator is pretty darn versatile.

All the BGE's I have seen come with a bi-metal, dial thermometer on the face. I quickly replaced mine with a Maverick.

EDIT: Forgot to add that even though I replaced it, the stock thermometer seemed to be pretty accurate when compared to my Maverick. I like the Maverick because I can see pit and meat temps from anywhere in my house.

I also wanted it for pizza/prime rib. My understanding was they could be cranked up to near brick oven temperatures.


Travis

10-4. Thanks.


Travis

I want to say the highest dome temp I had was 700� in my mini. I have never had my large above 500� but I have never really tried.

What temps are you shooting for and how long?

Man... I can't remember exactly but I want to say in a brick oven pizzas were done around 650? Very little time.

Prime rib was something like 500 for 15 minutes? Removed, and then finished at a lower temp.


Travis

I don't think you would have any problem hitting and maintaining those temps for a short time in an egg.

A weber may be able to handle the same but I haven't tried it in mine.

deflave,

You can keep temps that high in an egg, no problem. I've gotten mine up to well over 800.

You can always maintain a high temp (or even get the temp to rise faster) with the use of a small fan. Just position it at the bottom window of the egg.

I've had mine pushing 900 which is way to hot for anything!

Excellent information. Thank you gentlemen.

And please do GFY.



Travis

How about this..buy the [bleep] EGG, and GFY whilst balancing on top of it at a warming temperature.

Sonofabitch!

Nobody in your home state of Jersey could afford one any-[bleep]-way!

Where's Ace? He probably invented these things.


Travis