Off-Topic Big Green Egg

Cmuri

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Anyone have one of these? Do you like it? Worth the price? Considering one for my outdoor kitchen.

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Anyone have one of these? Do you like it? Worth the price? Considering one for my outdoor kitchen.

View attachment 316671

I've had one for 18 years. I love it. I've done low and slow pulled pork, brisket, and ribs to high temp steak searing and pizza. I did or Christmas rib roast in it this year.

A few suggestions if you get one.

1. Look for a used one at an Eggfest. They're used once, discounted and have a full warranty.
2. Only use lump charcoal, not briquettes. They season as you use them, so whatever you burn in there becomes a part of the seasoning.
3. Never use lighter fluid. Everything you ever cook will taste like lighter fluid. Same reason as above.
4. Cook fish sparingly. Same reason as above.
 
I've had one for 18 years. I love it. I've done low and slow pulled pork, brisket, and ribs to high temp steak searing and pizza. I did or Christmas rib roast in it this year.

A few suggestions if you get one.

1. Look for a used one at an Eggfest. They're used once, discounted and have a full warranty.
2. Only use lump charcoal, not briquettes. They season as you use them, so whatever you burn in there becomes a part of the seasoning.
3. Never use lighter fluid. Everything you ever cook will taste like lighter fluid. Same reason as above.
4. Cook fish sparingly. Same reason as above.
Are they idiot proof or more for the grillsmith type?
 
Are they idiot proof or more for the grillsmith type?
I mean, it involves fire that can get up to 700 degrees. I don't know how idiotproof you can make that.

One trick is to open the lid just a little so the flames don't burn all the hair off your arms. Of course, you'll forget that about every other time.

Also, it takes a little practice to get used to setting it up for the desired temp, but not too difficult.
 
I mean, it involves fire that can get up to 700 degrees. I don't know how idiotproof you can make that.

One trick is to open the lid just a little so the flames don't burn all the hair off your arms. Of course, you'll forget that about every other time.
Well when you put it that way...

Is it easy to cook with -- other than the inferno?
 
Well when you put it that way...

Is it easy to cook with -- other than the inferno?
Yes, it's pretty simple. I did get lazy and got a temp controller to maintain low and slow, but most of the time I just use the setting I know gets the dome to about 400.


 
Yes, it's pretty simple. I did get lazy and got a temp controller to maintain low and slow, but most of the time I just use the setting I know gets the dome to about 400.


Thanks. Work smarter, not harder. I heard they were solid - costly - but once you get one, you will love it.
 
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