Cool. Good to see that there is competition. Too bad we can't arrange a maggot side by side test/comparison, ala America's Test Kitchen.
Printable View
Cool. Good to see that there is competition. Too bad we can't arrange a maggot side by side test/comparison, ala America's Test Kitchen.
Just found another one... the Grill Dome Infinity. They're in the FireCraft catalog that came with my Kansas City BBQ Society newsletter (yep, I'm a dork). Looks pretty much exactly like a BGE except all the hardware is stainless steel, the hinge is bigger/burlier, it comes in a bunch of different colors and it has a lifetime guaranty. Roughly the same price ($800 for the large). Reviews online are generally good.
Anyone who owns a BGE had any issues with the hardware corroding or the seal failing? That seems to be what some of these alternative manufacturers are claiming to improve.
yes and anecdotally yes.Quote:
Originally Posted by Pegleg
my hardware has some light rusting, nothing serious and I probably wont do anything about it. It lived in the Bay Area for 5 years and Reno for 2, haven't noticed any additional rust since I've been in Reno (duh)... my buddy who bought me his had his felt seal burn out while making pizza at 600deg or something like that. He replaced it and has made pizza again several times without incident.
(I could prob. wire brush off the rust, but it didn't bother me, until now...)
None yet, and I'm in your neck of the woods. I regularly leave my BGE exposed to the weather (but cover it up for prolonged rain/snow) and I haven't had any issues yet. Mine is probably 4-5 years old, too.Quote:
Originally Posted by Pegleg
I do not own one but enjoy these cooking threads. Saw this photo so a little spam and weak contribution.
http://www.adn.com/2012/05/18/247029...iew=large_view
I was dead set on a BGE but am liking the Primo due to the fact that 1) it's made in the USA, 2) the oval cooking surface is much more versatile when it comes go big racks of ribs and you can do a whole suckling pig on it!Quote:
Originally Posted by warthog
Anyone had first hand experience with one? Looks legit from everything I'm seeing
reading this thread is going to end up costing me a lot of money in the near future...looks amazing.
also, this thread is the best response to the vegan threads I can imagine
Just ordered a Primo XL last week. Hoping it's up and cooking by Memorial day. The other thing that I liked over the BGE was that you can cook on only half the grill for those nights when its only me and the wife.Quote:
Originally Posted by Boomer28
Thought you guys would like that Primo. It really was pretty cool. I really like the 50/50 split.
Just got back from camping this weekend, and one of the guys had this- did 2 Boston Butts on it. Amazing-
Orion
http://www.grit.com/uploadedImages/G...onCooker1a.jpg
For about $150, easily the cheapest way to go.
Just reading through this thread - I've learned 2 things
1. I'm dropping some serious cash on one of these in the future
2. I'd try really hard to be friends with cruiser if I lived nearby
I expect a full report! Please get a suckling pig and do that shit up!Quote:
Originally Posted by TitanneeNC
Found a pork butt in the freezer left over from last fall. Decided to fire it up last night and bring it to work for lunch. Forgot to take before photos and once it was on the egg I didn't want to open until done. 6.5 pounds and just rubbed with Dizzy Dust. Put it on at 6:15 last night and took it off at 8:00 am. Kept the egg right around 200 until about 5:00 am when I slowly started bringing it up to 300 and getting past the plateau. Used my Maverick et732 and had 2 alarms over night as the temp swung a bit. I knew I would have a couple because it was so windy.
http://img.tapatalk.com/ae3f134d-328e-388d.jpg
Coming off the egg at 200 degrees internal.
http://img.tapatalk.com/ae3f134d-32c5-3d0e.jpg
Didn't get any pics because I pulled it at noon, it stunk up the office attracting a crowd, and it was devoured as fast as I could pull. This is what was left, and it was gone shortly after the photo.
http://img.tapatalk.com/ae3f134d-3239-3edb.jpg
Best part of the egg is this is how much lump was left after lighting at 5:00 pm and shutting down at 8:00am. 15 hours and could have gone several more.
Trigger = pulled on a large BGE today. Local dealer had a good special and wanted smoked pork products. Win, win.
Got some baby-back ribs on there right now at ~225 with cherry & pecan wood. Will get some pics up later tonight/tomorrow depending on how drunk I get tonight.
How are you smoking them? I've found with BB ribs using the 2-2-1 is the way to go. The last hour I check with a toothpick and pulled my last rack at 35 minutes.
In the past week I've made a whole chicken, ribeye and salmon on the BGE and had homemade pizza made on a BGE.
Did 2.5 hrs @ 225-250 (still getting a handle on the minute adjustments of the vent on the egg), then an hour in foil w/ apple juice, then about 45 minutes back on the grill uncovered. Brushed one rack with home made bbq sauce a few times and left the other dry. Was a great contrast.Quote:
Originally Posted by Grange
All in all it worked pretty amazingly. I'd say I was about 95% happy with the results, maybe keep the sauced rack on a bit longer to get more caramelization next time but it was fine. Just put on a 5lb pork butt about 2 hours ago for the festivities today. Plan on going at least 8-10 hours on this. Will report back with pork porn pics later.
yeah boomer!
Sounds great!!!
did my first two racks yesterday. Did 3 hours in foil and apple juice at approx 220, then an hour out of the foil. Came out great
Somehow managed to break my plate setter in between uses, read about using JB weld to fix so I'll let you know how that goes...
I picked up a ~8lb pork shoulder arm roast yesterday. I'm thinking that I will get it rolling Saturday night after the kids go to bed for a nice mid-afternoon Sunday supper. Makes me excited just thinking about it...
Check with your dealer, it may be covered by warranty.Quote:
Originally Posted by Sagamoron
Bumping this up since I got a BGE last month and am wanting to get some accessories.
I'd like to do more indirect stuff, especially pizza. I've been debating whether I should get the platesetter made by BGE or go for the adjustable rig by ceramicgrillstore.com Anyone have any experience with the ceramicgrillstore setup? It looks to be really versatile.
The plate setter is a necessity IMO. That adjustable rig looks like it would be pretty handy to have as well but it has a different purpose than the plate setter (though I guess putting a stone on the bottom level would have a similar effect). I like using a raised grid for some of my cooking, spatchcocked chicken cooked direct for instance. So I'd recommend one of those too whether it's the one you linked to or a simpler one. The only other thing I think is a real necessity is a pair of insulated welding gloves to throw on when you want to grab something hot or when you want to flip/check your meat when you are cooking at very high heat. Oh and a table. Get a nice table for your egg so that you have room to work and to store the various accessories, charcoal, and other foolishness that goes with the egg.
Either way, you are going to love the hell out of the egg. It comes as close to perfection as I am capable of comprehending.
Sweet. Yeah the choice is either the adjustable rig with the stone or the plate setter. Since the BGE platesetter is already like 80, it seems like with the adjustable rig+stone for 150 I could pretty much knock out all the accessories I need.
Don't buy one of the BGE tables, they're built like shit and they cost $500+. I built mine myself over a few hours and I have virtually no skills when it comes to wood-working. It cost around $100 in material. Mine hasn't moved a millimeter since I built it two years ago.
So this thing is basically the Anton Glider of the meat over fire world?
The store I bought my BGE recommended going with a different pizza stone than the BGE pizza stone. He said the aftermarket ones are thicker and can handle the heat better. I bought the raised rack.
Met a dude at a party last night who is a BGE expert, been using his for five years and had nothing but amazing things to say about it. I'd managed to forget about it for a while but now a BGE is back on the radar. Probably pulling the trigger within the next couple of weeks, and will post back with pics of tender meats and crisp pizzas when available.
^^^ That's sort of funny. I was all hellbent on buying a pit controller for mine last summer but I managed to forget about it for a while. Then pechelman brought it up last week and I started lusting after one again. The thought of not getting up at all during the night to adjust the vents when I'm doing a pork shoulder is pretty appealing.
http://store.thebbqguru.com/weborderentry/Party%20Q
and the wifi enabled hotness
http://store.thebbqguru.com/weborderentry/CyberQ%20WiFi
One accessory that was a must have for me was a cast iron grate. I works great for steaks. I've got a porterhouse "aging" in my fridge right now so it will be ready for tomorrow.
Anyone smoked trout on one? Lookingfor suggestions.
If you're into home "aging" this is a worthwhile read. Pretty strongly debunks the notion that aging at home is good for anything, despite what Cooks Illustrated or Alton Brown may say (unless you've got a dedicated aging location with temp control, air circulation, etc.).Quote:
Originally Posted by Grange
So, I'm pretty sold on the large BGE. What should I expect to pay out the door all in, including necessary accessories (but not the table/stand - I'll build that myself)? Probably going to buy at McGuckin's in Boulder, since I can pick it up and I like supporting the local biz.
Mine was purchased at the local hardware store--pretty much retail on egg, and got charcoal bag and nest for free, and it came assembled. They do a big cook with all the eggs bought as part of the eggfest, then ya take it home. 750+tax for large.
You can't get 4 of these on a BGE..
http://photos.imageevent.com/banos/r...MG_3139rsz.jpg
I do let BGE hardwood charcoal on my property when I can't get my hands on Wicked Good..
http://photos.imageevent.com/banos/r...MG_3130rsz.jpg
After 6 or 7 hrs on the properly modified offset.. these particular racks got a coat of Grumpy's BBQ sauce 1/2 hr or so before removing for a touch of bark..
http://photos.imageevent.com/banos/r...rsz_%20_3_.JPG
http://photos.imageevent.com/banos/m...n-97934504.jpg
^^^ That looks like exactly the same Charbroil offset smoker I have (though yours looks much newer - maybe you haven't had time to get as annoyed with it as I am). Thing is a piece of shit - super thin metal (first time I fired it up, all the paint peeled off the bottom of the fire chamber), tons of air leaks, temperature in the smoking chamber is all over the map, have to adjust the heat constantly and it goes through charcoal insanely fast. That's the reason I'm looking at the Egg now. I know you can modify the Charbroil to improve it somewhat (I did a few of the mods, though not all), but being such thin metal it seems like you're never going to have the thermal insulating properties that will really keep the temp steady.
If you're making it work, then I salute you. Too much babysitting for me - you basically have to hang out and adjust it every half hour and then add a new batch of charcoal every four hours or so.
You're right, I can get seven of those on my Big Green Egg.Quote:
Originally Posted by BaNosser
And it's only a large. :)
you have the rib rack thingy I assume?Quote:
Originally Posted by smmokan
This week have done pizza, Flat iron steak for tacos, halibut steaks, burgers, and now trying smoking for the first time. Got a pork butt on there with hickory and apple chips. Been on for 3 hours and the thermometer hasn't moved from 250 degrees. The BGE rocks.
Pics when I take it off this evening.
Pork butts are easy to smoke on the BGE and I haven't had trouble with packer briskets or whole chickens (use a little higher temps for chicken), but ribs are tough for me. I am really hit and miss with them. Sometimes they turn out great and other times the texture is somewhat rubbery.
Correct. It makes cooking several racks of ribs easy. I can fit seven full racks of baby back ribs on my BGE, with a little extra room for wings too.Quote:
Originally Posted by jfost
Google "car wash mike rib recipe". Been using it with great success for a couple of years. Don't rely on time for the ribs being done. Temp is hard as well due to the bones. The "bend test" does the trick well. Grab one end of the rack with tongs and lift. The ribs should bend easily to about 90 degrees when they are done.Quote:
Originally Posted by Grange
Solid deal on a Large BGE with table in Aurora for the Front Range mags.
http://denver.craigslist.org/for/3553509781.html