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Seeking Advice - Horizon 16" Classic v. Big Green Egg - Page 4

post #61 of 76

Couldn't help noticing the fish hanging in your post, did you smoke them? I can remember having smoked chubs when I was a kid that my father would pick up at a fish market on Foster Ave.in Chicago every once in a while, it was such a treat!

post #62 of 76

Here is my take on all this.  Buy the best type smoker you can afford.  (There is no problem reaching your dollar limit.)  That said, you never see a real or amateur pit master using a Green Egg.  At least I have never seen one.  To me, that is a product for someone living in NYC.  My take on horizontal grills is, they are semi toys if inexpensive and yes, they can be somewhat improved, but what makes them weak is the fact their metal is so thin.  This means temperatures are hard to stabilize.  Yes, you can plug the leaks and this helps, but you can't ever fix the fact the metal is thin.  However, if you are on a budget, you can get by and make some decent BBQ after a lot of trial and error on how to get by it's deficiencies. To be very frank and honest, I'd buy a Weber Smokey Mountain bullet smoker for a modest priced smoker.  There have been a lot of Pro Pit Masters that have used them.  I have three of them and love them.  Parts are readably available and they work very well.  The metal is somewhat thin but heat moves up.  Also the unit has porcelain parts to it.  The lifespan is long.  Yes,  I have tried the cheaper $35 to $100 bullet smokers but they don't have proper draft control and it's very hard to regulate their heat.  I don't like them at all.  So the bottom line to all this is:  I would invest in a Weber Bullet smoker before buying an inexpensive horizontal smoker.  Yes if I had  big bucks I'd go for a very well made thick horizontal unit..  But, the Weber bullet is fantastic and once you owned one, you would agree with what I have to say.  You can smoke some really fantastic BBQ on a Weber Bullet as some pros have shown to be true.  Leave the Egg for those from NYC.  I realize there will be plenty of folks saying I am crazy.  However, Pros use very expensive smokers and if they use something less, it most likely would be a Weber Smokey Mountain.  (The larger diameter one is really nice as the meat is not touching the dome.)  When did you ever see a pro using a thin horizontal smoker or an Egg?  If I were you, I'd be interested in what a pro would use.

Lee

Houston, TX

post #63 of 76
Culinary Partners
The EGG is an invaluable “tool of the trade” in some of the most prominent and highly rated restaurants around the world …

While the Big Green Egg is widely known as The Ultimate Cooking Experience for backyard cooks and grilling aficionados, the EGG has also become an invaluable “tool of the trade” for top chefs in some of the most acclaimed restaurants around the world.
Award-winning chefs are enhancing the culinary experience and expanding their menus by adding the unique versatility of the Big Green Egg to their lineup … and in many cases, their EGGs are prominently positioned in the main kitchen as a perfect companion to their commercial cooking surfaces!
We are proud to highlight a few of our Culinary Partners … so check the list to see if there is a Big Green Egg Culinary Partner restaurant in your area and make plans to experience the results for yourself.
Many of our Culinary Partners have been featured in our Culinary Profile publications and the LifeStyle Magazine
Visit our Publication Page to learn more
Sergio Herman, Oud Sluis | Sluis, The Netherlands
Bertus Basson, Overture | Stellenbosch, South Africa
Daniel Clifford, Midsummer House | Cambridge, England
Kevin Rathbun, Kevin Rathbun Steak | Atlanta, Georgia
Kevin Rathbun, KR SteakBar | Atlanta, Georgia
Jonnie Boer, De Librije | Zwolle, The Netherlands
Todd Mussman, Muss & Turner’s | Vinings, Georgia
Donna Dooher, Mildred’s Temple Kitchen | Toronto, Ontario
Kieren Steinborn-Busse, Swan at Shakespeare’s Globe | London, England
Restaurant Bij Teus | Houten, The Netherlands
Chef Rusty Bowers, Pine Street Market | Avondale Estates, Georgia
Gog Magog Hills Farm Shop and Butcher | Cambridge, England
Kookstudio Franse Stap | The Hague, Netherlands
Click here for a list of dealers who offer Big Green Egg cooking classes
A sampling of restaurants and venues featuring EGG menu items:

Georgia
A Divine Event | Event catering at ADivineEvent.com
Happy Belly Food Truck | Check locations at HappyBellyTruck.com
The Catch | Albany
Harvest Moon | Albany
Henry Campbell’s Steak House | Albany
Merry Acres Inn | Albany
57th Fighter Group Restaurant, Chefs Dennis Davis & Gregg Herndon | Atlanta
Double Zero Napoletana | Atlanta
Four Seasons Hotel, Robert Gerstenecker | Atlanta
Haven Restaurant, Chef Stephen Herman | Atlanta
Kevin Rathbun Steak, Kevin Rathbun | Atlanta
KR SteakBar, Kevin Rathbun | Atlanta
Local Three Kitchen and Bar, Todd Mussman | Atlanta
Chef Joshua Carden, Mandarin Oriental | Atlanta
Muss & Turner’s, Todd Mussman | Atlanta
Ray’s on the Creek | Atlanta
Rosebud, Chef Ron Eyester | Atlanta
Sage Woodfire Tavern | Atlanta
Serpas True Food, Chef Scott Serpas | Atlanta
The Shed at Glenwood, Chef Todd Richards | Atlanta
Southbound | Chamblee
Smokin’ Gold BBQ | Dahlonega
Leon’s Full Service | Decatur
No. 246, Chef Drew Belline | Decatur
Oak Grove Market | Decatur
Sugo Kitchen | Johns Creek
Natalia’s Restaurant, Chef Natalia Del Basso | Macon
Twang, Chefs Jerry and Tori Jennings and Paul and Tatum Findley | Macon
Southern Ground Social Club | Senoia
Indiana
JJ Boston, Chef JJ’s Backyard | Indianapolis, Indiana
Illinois
Carmichael’s Chicago Steak House, Chef Dean Eliacostos | Chicago
Real Urban Barbeque, Chef Jeff Shapiro | Highland Park
Real Urban Barbeque, Chef Jeff Shapiro | Vernon Hills
Kentucky
Sage Garden Café | Frankfort
Corbett’s – An American Place | Louisville
Equus | Louisville
The Village Anchor Pub & Roost | Louisville
Maryland
Johnny Boy’s Ribs, Chef Jimmy Stewart | La Plata
Mississippi
Bin 612 | Starkville
Ohio
Edgar’s, Chef Glenn Gillespie | Akron
Abrio’s Brick Oven | Athens
4 Mile Bakery and Fireplace | Jackson
New York
Mambo! Mission Style Burritos | Coxsackie
Pastabilities | Syracuse
North Carolina
Barrington’s Restaurant | Charlotte
Good Food on Montford | Charlotte
Stagioni | Charlotte
South Carolina
Ted’s Butcherblock | Charleston
South Dakota
The Schnitz | Menno
Tennessee
The Choppin’ Block | Clarksville
Stones River Grill | Murfreesboro
Texas
Grady’s Line Camp, Chef Grady Spears | Tolar, Texas
Washington
Trattoria Cuoco | Seattle, Washington
South Africa
Le Quartier Francais, Margot Janse | Franschoek, South Africa
The Food Barn, Franck Dangeroux | Cape Town, South Africa
Bread and Wine, Neil Jewell | Franschoek, South Africa

Just to name a few!
post #64 of 76

These are all Chefs and most likely wear white shoes and hardly speak English!  Most believe using Liquid Smoke on meat and then putting it into an oven is just fine.  For me,  I listen to Pit Masters, and not Chefs with a lisp!  I still say Green Eggs are for people from NYC or from the Left Coast.

Lee

Houston, Texas

post #65 of 76
Sorry ....a lot of them started their backgrounds on the trail. And most of them aren't frenchys as you put it. I don't think you have any experience with an egg! Notice all the southern boys as tho geographical location makes a difference. And they cook oh so much more than butts & briskets!
Edited by Neumsky1 - 7/31/14 at 5:11pm
post #66 of 76


All I can say is you probably think airline food is great too!

Lee

Houston, Texas

(Home of real BBQ)

post #67 of 76
I sir have traveled for 37 years...and believe me I've tried more fine cuisine than you.
post #68 of 76

Could be true, and then maybe not.  However, one thing is certain, you know little about BBQ and smoking meat.

Lee

Houston

post #69 of 76
Wood & air...what is there to know? 76.gif
post #70 of 76

Yea, I know.  It's kind of like driving an airplane.  All you need is a walnut on a string.

post #71 of 76
Can sense you have a lot of experience in that also!
post #72 of 76


You better believe it!  I stayed at a Holiday Inn Express once!

 

Lee

Houston

(Center of the Universe for BBQ)

post #73 of 76

I'm not sure why you guys knock the BGE or any other ceramic grill so much.  I have had several smokers over the years in a few shapes & sizes.  I purchased a BGE a few months back and I have since got rid of all of my other charcoal grills & smokers.  The only thing I have left is my Weber gas grill and I'm not sure I'm keeping it...   The heat and moisture retention if great and it's as close to set it and forget as I've came across with no external controllers.  I loaded it up with lump this morning and it's held steady temp all day with my pork butt on for a party tonight.

post #74 of 76
I'm starting to realize that some...are really basing their judgement on looks...not performance! JShillin...you made a geat choice!
post #75 of 76

Big Green Egg Cookers are for New York and California Queers!  No man in his right mind would use such a piece of crap!

 

Real men use real smokers!

 

Pulsar

Houston, Texas

post #76 of 76
Quote:
Originally Posted by pulsar View Post
 

Big Green Egg Cookers are for New York and California Queers!  No man in his right mind would use such a piece of crap!

 

Real men use real smokers!

 

Pulsar

Houston, Texas

 

 

@pulsar, In my opinion, it is a lack of good judgement to judge others based only on their own likes or dislikes for a  certain smoker. I own a BGE as well as about 10 other smokers of different shapes, sizes and types and I enjoy using all of them.

 

I could just as easily say that real men do not like blue.. that would be a really bad mis-judgement and would only serve to show my lack of good judgement.

 

I say all of this in defense of the great folks on this forum who DO use Big Green Eggs and I can assure you that it does nothing to make them less of a man or less of a chef.

 

I take it that you do not like the BGE, I suggest you don't use it. There are many of us who do like the BGE and all manner of ceramic cookers and we will continue to make amazing food on them.

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