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BGE use-primarily low&slow/hot&fast/another mix/or something else?

lousubcaplousubcap Posts: 9,753
edited May 2012 in EggHead Forum
Curious as to the predominant use for your BGE; smoker, grill, oven or other.  I'm in the smoker category with the primary temperature band 250*F +/- and dipping lower (180's) for smoking peppers, salmon and a few other goodies.  And I do go to the "hot&fast" side for steaks (cow or other), some roast cuts, spatchcock anything, pizza and the appetizers.  Probably run 80+% low and slow.  Of course, with the required time for low&slow it does skew the curve.
Louisville;  L & S BGEs 
Pit Barrel Cooker
ABC- 

Comments

  • DuganboyDuganboy Posts: 1,118
     Wife and I have steaks every (most) Sunday nights and pizza on Friday nights so of course those are high temp cooks. Ribs are about every other week and a pork butt when my daughter says she needs it.  She has three teenage boys and they love Q.

    I've got a Cookshack Smoker and a CharBroil infrared grill also and I hardly use them at all.

    3-2 in favor of high temp on average
  • I'm all Over the map. I'm still trying to find a way for it to make ice or dispense cocktails.
    Keeping it Weird in the ATX
  • LitLit Posts: 5,742
    Which egg?
  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    grill (400 or under) 50%
    high heat 25%,
    low & slow 25%
    ...something like that.
    Packerland, Wisconsin

  • SoCal_GrillerSoCal_Griller Posts: 422
    I'm all Over the map. I'm still trying to find a way for it to make ice or dispense cocktails.


    :D  If you find a way let me know!  
    Simi Valley, California
  • I'm all Over the map. I'm still trying to find a way for it to make ice or dispense cocktails.


    :D  If you find a way let me know!  
    Oh I will, from my yacht!
    Keeping it Weird in the ATX
  • twlangantwlangan Posts: 297
    So far, I'm running approx...

    40% high heat (steaks and pizza)
    40% grill (burgers, brats, chicken)
    20% low and slow (ribs, sirloin tip, butt this weekend)

    Bought a pizza stone recently and pizza will likely bump my high heat usage up a bit. Pizza is absolutely awesome on these things! 
  • Phoenix824Phoenix824 Posts: 243
    edited May 2012

    I have had mine two and a half weeks.  So far

    Ribs twice
    Steaks twice
    Hamburgers twice
    Chicken twice
    Pizza twice

    So far I have a twice theme going. Tomorrow I am doing my first Boston Butt to get to twice I need a first

    Steve Van Wert, Ohio XL BGE
  • You can fit 2 on there. Counts for me.
    Keeping it Weird in the ATX
  • Phoenix824Phoenix824 Posts: 243
    edited May 2012

     LOL

    Steve Van Wert, Ohio XL BGE
  • joe@bgejoe@bge Posts: 394
    I am more on the low and slow side...I do a lot of pork tenderloin, chicken, pork steaks, etc all of which I tend to stay south of 300 degrees on.

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