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 �Weight: 162 lbs / 73 kgs
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 �Weight: 219 lbs / 99 kgs
The XLarge EGG can cook: �2 20-pound turkeys �24 burgers �11 whole chickens �12 steaks �14 racks of ribs vertically
I have both and for the numbers you listed I would go with the XL. It can be done on the large, but it would be a tight fit. And yes, BGE does exaggerate the volumes IMO.
On my large using a RIG I can do 6 full racks of spare ribs. Depending on the size of the briskets 2 at a time on a large might be a bit difficult. if you are doing baby back ribs 8 would work on a Large. 6 steaks like NY Strips no issue either. The only issue I could see with the large is 2 briskets at a time if they are big packers.
I have both and for the numbers you listed I would go with the XL. It can be done on the large, but it would be a tight fit. And yes, BGE does exaggerate the volumes IMO.
Mike
I knew the voice of more eggsperience would be along soon.
The large is easily the "most popular" sized Egg but by your description I think you should hands down go with the XL. When I bought mine I was afraid the XL was going to be overkill but Im really glad I splurged for it now. To much real estate is never a bad thing! Kinda like hunting ground ... even if you don't get to cover it all today, you can use it tomorrow. My XL with 5 racks and temp controller is now a Jerky making machine. Hope you like your Egg as much as I have mine! Im having an absolute blast and my wife is loving that I now enjoy cooking. Egging is a good excuse to partake in some adult beverages too!
Ok, this is kind of what I figured. My other question is... Will the larger size be a problem for using it for burgers and steaks day in and day out? Meaning does the additional size mean you have to stoke the [bleep] out of it?
Also, none of you lazy bastards answered my question regarding accessories. Do I need a stone or something similar to do pizza? Or is it an unnecessary expense?
XL BGE or XL Primo Oval. Grilling is actually easier on the XL over the LG because the grate sits down inside the ceramic edge. I prefer a grate lifter found at the ceramic grill store. Another reason I prefer the XL Primo Oval footprint and have started using it more than any of my BGE's. The grates are flush.
Yes, you will need a stone for pizza. And not that cheap $hit from Pampered Chef and the like. Buy one from BGE, Primo or The Ceramic Grill Store. You will also need either a platesetter from BGE or a Spider, Woo or an Adjustable Rig from CGS to do indirect cooks.
Ok, this is kind of what I figured. My other question is... Will the larger size be a problem for using it for burgers and steaks day in and day out? Meaning does the additional size mean you have to stoke the [bleep] out of it?
Also, none of you lazy bastards answered my question regarding accessories. Do I need a stone or something similar to do pizza? Or is it an unnecessary expense?
Mike--I liked the way Dizzy Pig Chris rigged his indirect setup. I've been moving in that direction and away from the plate setters. I do like the woo ring from Tom as well.
Mike--I liked the way Dizzy Pig Chris rigged his indirect setup. I've been moving in that direction and away from the plate setters. I do like the woo ring from Tom as well.
For pizza on the BGE you want your stone at or above the gasket level. I use the platesetter legs down and place four 1/2" nuts on top of it before setting the pizza stone on. The nuts will prevent heat transfer between the two.
u will need beer....a couple to get it home and set it up ...a few to admire it and pat yourself on the back ...some more to break it in ...some for the 1st cook and some more beer to go with dinner .......that's all the accessories u need ...and I ain't lazy.
Adjustable or the BGE version, I just need to figure out what I need to have it up and running the day I get it.
Why is the cast iron grate needed?
Travis
You don't need a cast iron grate. I have a 13" I use with a spider to do high temp sears down low to the coals, but I could live without it. Frankly, I think cast iron is a pain in the a$$. It's heavy, it will break if you drop it and it will rust if you don't cook on it all the time.
The AR is the most versatile of the two but honestly I use both in certain situations. I like the AR for all things low temp and the platesetter for high temp (pizza) and cooks that only require the main cooking level.
Oh man those are going to be really good!!! About time for you to buy a 2nd big boy isn't it?? Figured you for the EggZilla size by now.
Mike and I got a whole new lesson on packer prep at the Dizzy Pig competition class. Everything we were doing went against the way Chris did his award winning cooks.
May have to do a drive by the pig camp the night those go on!!
why not just buy the adjustable rig set from Ceramic Grill Store? I think that should include most everything you need except a separate pizza stone.
Nobody has mentioned a cast iron grate. You need one of those too.
A matter of preference for sure. I like the cast iron grates and they put great markings on meat and chicken. I bought the half moons for the XL. Allows me to add or stoke the coals without having to remove a hot cast iron grate. I also like the nickel grates that Tom sells. BUT they do rust, which is corrected by placing in a hot cooker.
BTW Travis if you plan to do uber high grilling you might want to plan for better gaskets. Unless, the Mothership has upgraded what goes on the new stuff.
why not just buy the adjustable rig set from Ceramic Grill Store? I think that should include most everything you need except a separate pizza stone.
Nobody has mentioned a cast iron grate. You need one of those too.
A matter of preference for sure. I like the cast iron grates and they put great markings on meat and chicken. I bought the half moons for the XL. Allows me to add or stoke the coals without having to remove a hot cast iron grate. I also like the nickel grates that Tom sells. BUT they do rust, which is corrected by placing in a hot cooker.
BTW Travis if you plan to do uber high grilling you might want to plan for better gaskets. Unless, the Mothership has upgraded what goes on the new stuff.
I'll likely roast the barrel before I re-tube. So to speak.
Oh man those are going to be really good!!! About time for you to buy a 2nd big boy isn't it?? Figured you for the EggZilla size by now.
Mike and I got a whole new lesson on packer prep at the Dizzy Pig competition class. Everything we were doing went against the way Chris did his award winning cooks.
May have to do a drive by the pig camp the night those go on!!
Oh man those are going to be really good!!! About time for you to buy a 2nd big boy isn't it?? Figured you for the EggZilla size by now.
Mike and I got a whole new lesson on packer prep at the Dizzy Pig competition class. Everything we were doing went against the way Chris did his award winning cooks.
May have to do a drive by the pig camp the night those go on!!
David I would love for you to show up !
Believe it or not Dan, the dude really does exist. And he knows how to drink bourbon!
Oh man those are going to be really good!!! About time for you to buy a 2nd big boy isn't it?? Figured you for the EggZilla size by now.
Mike and I got a whole new lesson on packer prep at the Dizzy Pig competition class. Everything we were doing went against the way Chris did his award winning cooks.
May have to do a drive by the pig camp the night those go on!!
David I would love for you to show up !
Believe it or not Dan, the dude really does exist. And he knows how to drink bourbon!
Mike
HA! Wait til you see what I'm sending you Mike. It just got better!!!
Yeah, Keith. You're on the list as well. Wyoming whisky...pffffft!!
Dan, I'm truly going to try. If even for one day brother.
I have a large and with the adjustable rig it handles most of my cooks. There are times I wish I would have gotten an xl. I will have another egg soon. I have the bbq guru cyber q. I don't think you could go wrong with the stoker either.
I have a large egg and have been very happy with it. I use the adjustable rig and spider quite a bit.
The cast iron grate is a bit heavy, but I like the way it sears. Also, I just like the way it looks (which is irrelevant to most people).
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
Consumption is about the same. Maybe a bit better on the LG. However, you're spot on with regards to temp control. I'm told the lower profile domes on the XL effect the original intent of the cooker. The higher domed LG definitely maintains a more consistent temp. Without a PM anyway. Also, believe there's a new higher dome XL model out now.
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
Not much that I can tell as far as consumption wise, and the beauty is you just give it a stir, re-light it and you're off to the races again. As far as temp control, each size egg is a little different, but the XL is not hard to zero in after a couple cooks.
The secret with any egg is to not overshoot your target temp. It's much easier to take it up than to take it back down.
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
You're right, the XL's suck! Stick with your teenie weenie Large so you can save a couple bucks on Lump and justify owning it. Oh, and I doubt you could have figured out how to stabilize the temps on an XL anyway. They require an expert!
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
You're right, the XL's suck! Stick with your teenie weenie Large so you can save a couple bucks on Lump and justify owning it. Oh, and I doubt you could have figured out how to stabilize the temps on an XL anyway. They require an expert!
BaHaHaHahaHaHa!!!
Not quite sure what your point is. I never mentioned that XLs "suck." It was more of a question to the group to help the OP.
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
Consumption is about the same. Maybe a bit better on the LG. However, you're spot on with regards to temp control. I'm told the lower profile domes on the XL effect the original intent of the cooker. The higher domed LG definitely maintains a more consistent temp. Without a PM anyway. Also, believe there's a new higher dome XL model out now.
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.
I'm just curious, but what (if any) difference is there in charcoal consumption between the L and XL? Also, I would think that temperature control on the XL may be a bit more difficult. I have nothing to base that on, just curious.
You're right, the XL's suck! Stick with your teenie weenie Large so you can save a couple bucks on Lump and justify owning it. Oh, and I doubt you could have figured out how to stabilize the temps on an XL anyway. They require an expert!
BaHaHaHahaHaHa!!!
Not quite sure what your point is. I never mentioned that XLs "suck." It was more of a question to the group to help the OP.
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!
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'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.
That's just a regular thermometer on the face of the egg, correct? And they come equipped like that?
Travis
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.
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.
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.
[ Main thing is that we'll have another man converted to the sickness!
Not necessarily. I'll decide if BGE's are worth a [bleep] or not.
Nobody else.
Travis
You da man!
Honestly, if you're going into it with doubts; maybe consider sitting patiently a while and see if you could snatch up a good used Egg or even buy a demo Egg from an Eggfest. I don't know if there would be any Eggfest in your area or not.
Hell, find someone locally and offer them some beer to let you cook on it.
Honestly, if you're going into it with doubts; maybe consider sitting patiently a while and see if you could snatch up a good used Egg or even buy a demo Egg from an Eggfest. I don't know if there would be any Eggfest in your area or not.
Hell, find someone locally and offer them some beer to let you cook on it.
The nearest dealer is 120 miles away. But I don't call people until I know exactly what I'm looking for. I have found demos online but they are pick up only.
Cooking a couple times won't tell me anything. I want to use one for a year or two. If I like it, it stays. If I don't, I'm going to upgrade my pit and buy a Genesis.
I didn't make the movie. There are a couple of my pictures in it but it was all put together by a guy that posts on the BGE forum as Spring Chicken. He compiles shots from a bunch of mini owners.
They're built like tanks and would be fine (albeit a little heavy) for camping. They are good way to learn your way around an egg but you'll need to rig up your own accessories.
I have a large BGE and use to cook fer 5-6 folks all the time on it. Family has downsized so now 2-4. I have a 3 tier grate fer big cooks but the regular grate will accommodate 2 x 10 lb butts w/ ease. I have been using my egg fer years now and it took a while to be comfortable enough to fork out that case fer the egg but once you rationalize the cost of a good gas grill and they only lasted me 3-4 years, 2 grills paid fer my egg! U won't regret the BGE, and there is actually a forum I have belonged to fer a while that is LOADED w/ ideas and tips!!!
I also wanted it for pizza/prime rib. My understanding was they could be cranked up to near brick oven temperatures.
Travis [/quote]
I regularly cook steaks (big tbones) in 3 minutes when I fire my Egg up to 650-700, just make sure you have welding gloves or nomex gloves fer cooking on!!!! I personally have all the hair on my arms burnt off regularly due to not worrying about gloves!!!
Well, after three years of non-action my wife brought home a Big Green Egg for me. It is the large.
So far I've done ribs, spatchCOCK chicken, brautwurst, baked potatoes, porkloin, ribeyes and filets on this bad boy and it is pretty impressive.
I think its most most amazing attributes are the ability to achieve high temps and the efficiency (low use of fuel) is pretty amazing. Can't say it makes BBQ any better than a regular pit but it is air tight enough to negate the need for foil or anything like that in the final stages.
Well, after three years of non-action my wife brought home a Big Green Egg for me. It is the large.
So far I've done ribs, spatchCOCK chicken, brautwurst, baked potatoes, porkloin, ribeyes and filets on this bad boy and it is pretty impressive.
I think its most most amazing attributes are the ability to achieve high temps and the efficiency (low use of fuel) is pretty amazing. Can't say it makes BBQ any better than a regular pit but it is air tight enough to negate the need for foil or anything like that in the final stages.
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.
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...
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:
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.
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:
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.
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.
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.
"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.
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?
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.
Well, after three years of non-action my wife brought home a Big Green Egg for me. It is the large.
So far I've done ribs, spatchCOCK chicken, brautwurst, baked potatoes, porkloin, ribeyes and filets on this bad boy and it is pretty impressive.
I think its most most amazing attributes are the ability to achieve high temps and the efficiency (low use of fuel) is pretty amazing. Can't say it makes BBQ any better than a regular pit but it is air tight enough to negate the need for foil or anything like that in the final stages.
Travis
Welcome to another addiction. I've had mine for 4-5 years and they are great. Got an XL and love it. But also have a small pellet grill. They both have their place and pluses and minuses. Just got get to know how to use your equipment. We all gotta eat may as well eat good.
6lb shoulder on for some pulled pork - Using a single starter of lump and a half dozen pieces of hickory and it will be trouble free for whatever it takes to get it to 195 - Love the egg.
Pugs, what size is your BGE? It looks about right for what I want to do.
Mine is a medium (15" diameter grate). It's fine for two racks of ribs and a shoulder or brisket of 6-7 lbs. I got a great deal on it from another Campfire denizen but if I had to buy another I would go with a large.
Pugs, what size is your BGE? It looks about right for what I want to do.
Mine is a medium (15" diameter grate). It's fine for two racks of ribs and a shoulder or brisket of 6-7 lbs. I got a great deal on it from another Campfire denizen but if I had to buy another I would go with a large.
Pugs, what size is your BGE? It looks about right for what I want to do.
Mine is a medium (15" diameter grate). It's fine for two racks of ribs and a shoulder or brisket of 6-7 lbs. I got a great deal on it from another Campfire denizen but if I had to buy another I would go with a large.
I got the LG but if doing over I'd go XL.
Even better - no man ever said they wish they had bought a smaller grill or a smaller TV.
The Chimney starter works well for me and I find that it gets up to temp quicker than starting the charcoal in the egg itself.
Nothing wrong with the chimney starters to try and speed things up. I use them all the time in my PK Grill for SCA competitions. The thing is with the BGE's I see no benefit, but that's just my experience. Whether you use a chimney or light in the egg, it still takes about the the same amount of time to get the egg stabilized and cooking. The benefit of the BGE is the stability the ceramic produces when it gets hot and ready to cook. If you're looking for a quick cook those little Hibatchi's are awesome, and I'm not [bleep] you, they will cook anything quickly. But, I will cook the same food the same way on my small and mini BGE's and you will like it better every time.
Whether you use a chimney or light in the egg, it still takes about the the same amount of time to get the egg stabilized and cooking. The benefit of the BGE is the stability the ceramic produces when it gets hot and ready to cook.
Always willing to learn, I'll give it a shot that way next time. I tried it once and it took forever to get up to temp but likely operator error.
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Figured you for the EggZilla size by now. ![[Linked Image]](http://s1143.photobucket.com/user/richardwade77/media/20140219_200136_zps9xafmqzl.jpg.html)
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