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Considering BGE

Royal CoachmenRoyal Coachmen Posts: 245
edited 7:10PM in EggHead Forum
Ok everyone - I am close to purchasing a BGE but it's a lot of money so I'm weighingy
Options. I'm a novice griller who LOVES to cook out. I have some quality recipes I can make on the webber but I mess up most meats by over smoking or improperly heating. Just want honest opinions from newbie BGErs about how difficult
It really is to start making tasty stuff (pizza, pies, meat, etc on the BGE) thanks for
Your input.

Comments

  • tjl5709tjl5709 Posts: 76
    It is very easy. The key to them are regulating the temp which you will get after a couple cooks. Get yourself a good temperature probe, and your allset.

    Start out grilling some chicken or burgers to get the hang of regulating the top and bottom drafts.

    Read the forum and do searches. After I mastered those, everything else came easy. I nailed my first low and slo porkbutt, and the car wash mike ribs.

    This forum is a testament to the BGE. It is as good as we all say. I don't have 2 (Lg & Sm) for nothing.
  • outrageousoutrageous Posts: 722
    it is simply the best cooker on the market... grill, smoker, baker, etc... use the search item on this forum and you will get all the information that you want to read. good luck and welcome to the forum...you will be hooked after you buy your first one....

    Large egg and mini max egg plus a Blackstone griddle

    South Ga. cooking fool !!!!!!!!

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Novice griller or not it really doesn't matter. Cook the food to temperature and use time only as a guide.

    I purchased many gassers, smokers, water smokers, grills than I want to admit. I, like probably everyone else on the forum, only have one complaint. I sure wish I knew about the Big Green Egg earlier in life.

    Every one of the cooks below are simple. A better question is why not get an egg.

    Enjoy

    GG

    Fajita.jpg

    egghfham4.jpg

    egghfham2.jpg

    eggcioppinob.jpg

    primerib.jpg

    primeribcut.jpg

    blackncatntroutplate.jpg

    1stcookonsmall.jpg

    chili2.jpg

    doroast6.jpg

    chocolatecake.jpg

    omletpineapple.jpg

    pizza.jpg

    chick500.jpg

    chick400.jpg

    chickspud5.jpg

    ribs1.jpg

    abread2.jpg

    abread3.jpg

    breadchocchip4.jpg

    bge_lge_snow.jpg

    turkey0812.jpg

    beefrib3done.jpg

    bbloin3.jpg

    barbacoaburrito1.jpg

    barbacoasalad3.jpg

    cornpotato.jpg

    corn2_400.jpg

    packer6.jpg

    packer8_flat_closeup.jpg

    chicken3.jpg

    chickenwhitesau2.jpg

    chicken1plug3rdeyeplug.jpg

    brats.jpg

    bratstuffpepper.jpg

    bratsonionpepper.jpg

    tunamelt_1.jpg

    tunamelt_2.jpg

    tunamelt_3.jpg

    ribswet1.jpg

    hamdelicut.jpg

    09turkey1.jpg

    oldyeast3.jpg

    ham4.jpg

    charsui2.jpg

    charsui4.jpg

    sausage_summer.jpg

    chiliverde.jpg

    pastrami-burger.jpg

    chicksalad1.jpg

    potroastpb1.jpg

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    potroastpb4.jpg

    samoanchick.jpg

    1104snowbrats3.jpg

    brats.jpg

    pepperncheese1.jpg

    poblanoncheese2.jpg
  • PhilsGrillPhilsGrill Posts: 2,256
    It's so simple a caveman can do it. :whistle:
  • transversaltransversal Posts: 719
    I'm livin proof that achieving masterpices on the BGE is within the grasp of even the least talented.
  • srq2625srq2625 Posts: 262
    I started egging in Sep 2010 so I'm pretty much a noobie at it.

    I've been grilling (mostly Weber) with charcoal since 1978.

    There's a world of difference, but cooking on the egg is simplicity itself once you have figured out temperature control.

    I would suggest you get an egg and fun a couple of empty burns, playing with the draft door and the DFWT every 20 or 30 minutes and watching the temperature .... take notes. Oh, and do it at least once with the plate setter in place as that seems (at least for my eggs) to impact the draft through the egg ... and thus the temperature.
  • BobSBobS Posts: 2,485
    That spread convinces me and I have been cooking on a BGE for five years. :laugh: :laugh:
  • skihornskihorn Posts: 600
    You won't regret the purchase. I was a boring bbq guy who never ventured past burgers, steak or chicken and grilled about twice a month. Between the temp control and the Egg and the advice on this forum, I now do all kinds of things on the Egg. I love it. I now grill at least twice a week.I now have two Eggs and am contemplating a third. This past weekend I had 64 people over from my church and fed them two briskets, two pork butts, chicken and sausage.

    Freddie
    League City, TX
  • nysportsfannysportsfan Posts: 241
    I'm far less accomplished than 99% on this board, but its purchase is still the best decision I've made in a long time. You will have zero regrets. Good luck.
  • HossHoss Posts: 14,600
    There is a learning curve,but it's not that steep. ;)
  • HossHoss Posts: 14,600
    Don't sell yourself short friend.I've seen some IMpressive vittles come off your egg.
  • smbishopsmbishop Posts: 1,724
    Not quite 5 months for me, and I have cooked more on the BGE than I have have in the last 10 years!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • have had my XL for just about two weeks...been considering for two and a half years...have a 10 year old weber and two pits... just couldn't pull the trigger

    makes me think of wasted days and wasted nights...think there was a song about that...

    Go for it, you'll never look back!

    Rockwall Texas, just east of Dallas where the humidity and heat meet! Life is too short to get caught in the fast lane behind somebody slow!

    XL, LG, Sm, Mini and Weber for drink holder

  • Vapor RubVapor Rub Posts: 9
    I've had my large a little over a month now and have become a gilling machine. The forum is very helpful. before getting my egg I had never cooked on charcoal only gasbut have found the egg makes it very simple.
    Go for it you'll love it!
  • BigGreenDawgBigGreenDawg Posts: 327
    skihorn wrote:
    You won't regret the purchase. I was a boring bbq guy who never ventured past burgers, steak or chicken and grilled about twice a month. Between the temp control and the Egg and the advice on this forum, I now do all kinds of things on the Egg. I love it. I now grill at least twice a week.I now have two Eggs and am contemplating a third. This past weekend I had 64 people over from my church and fed them two briskets, two pork butts, chicken and sausage.

    Freddie
    League City, TX

    That's pretty much my story except the most I've fed off mine was 16 all at once. I've had mine about 4 years now and like others kick myself for not pulling the trigger sooner. After an open heart surgery I decided WTH and use it several times a week from March through Dec. and some in the winter. If you can afford it there isn't ANY reason to delay-call 'em now:)
  • 407BGE407BGE Posts: 187
    The life-cycle and operational costs costs of the Egg are another thing to consider.

    Buy a cheap gas grill for $299 and get three years out of it, you are looking at a $100 annual life cycle cost. A large Egg that costs $1,000 all in (with goodie's etc) will certainly last 10 years. I have had mine for 5 years and its barely broken in. I bought a 10 year old one 2 years ago for my second home and again, I think it has 10 more years of life at least.

    A charcoal grill at $100 is a bit different but again you are going to have to replace it every 5 years? Also most charcoal grills do not have the ability to extinguish the coals and reuse. This cuts down on the charcoal expense, but admittedly you are going to have to use alot of charcoal to make the egg more cost efficient than a cheap kettle charcoal grill.

    The large upfront cost of the egg makes it look alot more expensive when compared to grills with low cost / short life. But in the end you are buying a superior product that can help make cooking out better and more fun.
  • mr toadmr toad Posts: 668
    Average Cook + BGE = Chef

    mr toad
    In dog Beers - I have had only one !
  • Chief ChefChief Chef Posts: 199
    GG - outstanding menu you have there. Question though - what is the meat in the white paper wrap with the mesh around the outside?
  • crghc98crghc98 Posts: 1,006
    Never cooked on charcoal regularly prior to the egg....pretty easy to learn temp control, and it has improved my cooking all around...(this forum is part of that)

    I'm now looking for a second egg....
  • NC-CDNNC-CDN Posts: 703
    GG. I think I want to buy another EGG! Nice pics.
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    This is a Paper Bag Pot Roast or will work well with pork. One of the most tender and flavorful cooks one can do.

    Here is a link to my original post Paper Bag Pot Rost

    potroastpb1.jpg

    potroastpb2.jpg

    potroastpb3.jpg

    potroastpb4.jpg

    GG
  • TNT54TNT54 Posts: 40
    The BGE is certainly easy to use and is better than a Weber for many things. But if you "mess up most meats" on your Weber, I'd be focusing more on technique than equipment. Most of the problems that lead to poor results with a Weber will not self-correct just because you have an Egg. The Egg is easier to control temperature with, but if you can't pull a steak or a burger off a Weber when it's done, you won't be able to pull it off a BGE on time either.

    Cooking is 90% technique and 10% equipment. That's why there are thousands (tens of thousands) of people across this country who make killer food with the most rudimentary equipment. I like the BGE, and enjoys its advantages, but it's not a silver bullet that will magically solve all your cooking woes.

    Cheers,

    T.
  • transversaltransversal Posts: 719
    Thanks, Hoss. That's from reading your posts!! ;)
  • eggskeetereggskeeter Posts: 2
    You will not regret your decision. I purchased my Large Egg about 6 weeks ago after 2 years of thinking about it. I have a gas grill, weber and large BBQ pit....It's possible that I may never use them again.

    The heat control learning curve is very short and only took a couple of cooks to get the process down pat (learned a lot from reading this forum). I cook enough on the weekends that every meal through the week is covered.
  • Thanks for the advice T-54. I know my technique is flawed in many respects because I'm still learning. I can do many things well like pork loins, brisket, and easy burgers.

    I am working on improving my steaks by searing and going easy on seasoning. Ribs and Pulled Pork I have never mastered. I think it is about temperature regulation which I have found isn't too easy on the Weber.

    I am anxious to try baking on the BGE. Pies, Pizzas, bread, cookies, etc... I haven't heard of this being done on a gas or weber.

    Thanks everyone for input.
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