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Considering adding a BGE - Page 2

post #21 of 35
Another option that you might want to look into is one of the cookshack smokers. I have one and they are great units. They are one of the more spender electric units. But I use mine all year round. They are well insulated for the cold winter smokes. They are very efficent on wood. I use like no more then 8 oz of wood chips for a whole smoke. It makes great jerky and prime rib. The one I have is their smaller one but for only 2 or 3 people it is great plenty. I like it for the ease of use and the efficenty. As with any electric unit you have to watch the weather condictions. I keep mine in the garage and roll it out when smoking. I don't normally smoking in a downpour so thats not a big issue for me. When smoking I keep it under the overhang of my garage roof and I have a nice blocked off porch area that helps with the wind factor. Hope that helps you out. Lots of great smokers out there to check out.
post #22 of 35
I had a BGE, among other smokers. First off someone said they run $2K...not even new. I would say troll Craigs list until you find a used one. Heck I just sold my large BGE for $550 with table and cover. Now I sold it to fund my next smoker. I live In Ohio. I have used it in a blizzard without issues and routinely used it over night in freezing temps. If you load them up full with charcoal they can run for 24 hours. Now I thought the amount of rack space lacked due to the round grate.

All in all I liked what I could turn out. Keep in mind though it is the cook mostly not the smoker.

Take care,

post #23 of 35
I own a Big Green Egg and live in Montreal (snow capital of North America) where winter temperatures regularly go well below -20. I use my BGE all year round with no cracking or adverse effects whatsover. I own a vertical smoker as well (which is at my cottage), but nothing compares to the way you can simply reach the temp you want and then shut the drafts to maintain for hours on end. It is a phenomenal smoker that develops better and better taste the more you use it. Those who experience cracking are probably using one of the knock off eggs which are known to crack.
I certainly did not pay any $2000 dollars - more like $800 for the large one and it was worth every cent. I simply bought a rack stacker, so I can smoke 3 * 5 lb. bacon slabs simultaneously - 2 pork butts or 3 briskets at the same time, so room is not an issue.
post #24 of 35
My own large BGE was priced below $800 from a dealer.

Still expensive, to be sure, but warranted essentially forever.

If it, or any part of it does crack, I am told they will make it right for the cost of shipping a replacement part. If you can wait until your selling dealer places a stock order, the shipping costs go away.

In my experience with a charcoal grill, a gas grill, a charcoal upright smoker and the Egg, the three things that impress me most about the Egg are....

One, it's a set and forget type of cooker. Once stabilized at a given temperature, it tends to stay there for a long, long time. As I sit here, a Boston Butt is on the egg at 225 degrees, where it has been since 0530 this morning. It's now 1100 hrs, and the temp inside the Egg hasn't budged.

Two, it is absolutely frugal with lump charcoal. After today's cook is over, I expect to find a small central portion of the charcoal to have burned away, leaving more than 50% still available for the next cook.

And third, if you really, really, want to sear a good steak, do it on a 600+ degree grate. The Egg can certainly do that.

Does this mean you absolutely have to have one? Of course not.

You can damn near accomplish the same thing with a few banana leaves, some firewood and a hole in the backyard. For a lot less money.

But, it's another toy for the backyard cook that happens to turn out some pretty good grub once in a while.
post #25 of 35

just bought a BGE

Ok I bought it several weeks ago but cut a deal with the wife to not fire it up until all the Christmas decorations were up and such.
I have been curious about them for several years, have 2 good friends that do not smoke but swear by them for grilling.
I have a GOSM I have been smoking on for a year now, and a pos grill a buddy sold me when he upgraded, that is on its last leg. I grill 3 or more times a week so was willing to spend a bit more than some would on a grill.
When looking at decent quality grills, the BGE is very comptetitive, price wise, in my opinion, I spent less than $800 on the large egg and materials to build a table.
I fired it up the first time and I think I pee'd my pants a little, it was in the mid 30's outside and I hit 550 deg in 4 mins 51 seconds.
Warmed up for grilling faster than my propane grill!
I cooked a steak on it just to try it out, I felt I overcooked it, internal temp wise, it came out medium, but was as moist as my normal rare steaks, with a restruant style sear.
I will begin smoking on it in short order and give honest feedback.
I did buy it primarily as a grill/pizza oven, as I love my GOSM for smoking, but am very much looking forward to smoking over charcoal with this thing.

I did not buy it just to own a BGE, I bought it because I felt it would be more versitile than any comparably priced alternative.

I do hope I end up loving it, but if I don't, I will be honest, I would hate to let anyone waste money if I could prevent it.
post #26 of 35
To add to what others have son in Denver uses his BGE year round and produces outstanding results. It amazes me that he can put a brisket on in the morning and go to work and leave it alone all day and come home to finish it. His results with it I think are better than mine with either my GOSM or Bradley.

post #27 of 35
Just read the first few pages of "The Kansas City Barbeque Society Cookbook" and this comment was printed....

"This is a ceramic, egg shaped unit with a very tight seal. From a centuries old Japanese design, these units use very little fuel, and require little tending to the meat. As Dan Maser, distributor of the "ultimate cooker" says, "When I sell one of these units, I know it's the last one I'll ever sell to that customer. These units have an average life of 40 years."
post #28 of 35
I've considering a small one for steaks for small family dinners. If you haven't bought something yet you might also add the Baby Stumps Smoker to your list to review.
post #29 of 35
Actually Viking makes one it looks like an Egg wrapped in stainless.
post #30 of 35
I bought an extra large BGE about 1.5 years ago and find its awesome. If you spend a little time getting use to controlling temps you will find it is relatively easy to manage. Once you master it you can set it up for a long or short smoke and walk away knowing it will remain with in a 5 degrees or so of your preferred setting. Getting over the price is difficult but it will last a lifetime. Don't know anything about the other ceramic grills, never had them. Look on craigslist or ebay for accessories.
post #31 of 35
I have several cookers in my are arsenal to chose from. Two of them are eggs. The eggs get used for 95% of my cooks. They are par excellent to say the least. The only time I use the massive units is when cooking events or fundraisers. The eggs do everything extremely well. One would be hard pressed to do any better in my opinion.
post #32 of 35
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post #35 of 35

I've never seen the bang for the buck in a BGE. I would buy a WSM for a fraction and get virtually the same performance and results. I've always considered the BGE to be boutique. Not that they don't turn out some great BBQ with the right guy running it but the cash outlay for one is just too much for that size of a cooker.


Besides one would not be near big enough for me. Neither would two. For the price of 2 decked out BGE's I bought this. :biggrin:



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