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Is the BGE worth it?

Roll TideRoll Tide Posts: 505
edited 6:04AM in EggHead Forum
Absolutely yes!
After a week and a half of owning my egg and cooking at high temps, mid-range temps, and low and slow today, I would highly encourage anyone on the fence to jump on-board. I have cooked boston butts for a long time and smoked meat for years, but today was hands down the easiest low and slow I have ever done. I would have never imagined leaving the house while cooking with my offset smoker due to temp fluctuations (given its not a high-dollar offset and is not indicative of what a quality offset is capable of). Regardless, I started the egg around 6 this morning and let her cook. At 10, I realized the temp was steady at 235* and didnt appear to be going anywhere, so I loaded up and went for to the gym for a run and workout... I know that I need to hit the gym hard, because I am hitting the egg pretty hard.. When I got home, temp was right where I left it. Then, I decided to visit my grandpa for an hour or so, came back, temp was right where I left it... I couldn't imagine my first low and slow going any better. My only regret is not buying an egg earlier. Here are some pics from todays labor, if I can call it that...






  • Roll Tide,

    Good looking pork man!



    Caledon, ON


  • NICE! Are those 5-6 lb butts? So how long was the total cook?
  • FlaPoolmanFlaPoolman Posts: 11,670
    SHHHHH don't let it out. My friends think I work my a$$ off to bring them good food. ;)
  • cookn bikercookn biker Posts: 13,407
    Welcome home.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Yeah, they all ranged around 5 lbs. I was wanting to get some a little bigger, but the butcher had left for the day and I could only buy what was in the case, thus the 5 pounders, not that I am complaining since it turned out great. The total cook time was right at 9hr 30 min.
  • Outside of this forum, I will let people think it is a tough, painstaking, and in need of constant attention You guys already know better...
  • Thanks Steven, it turned out really good.
  • cookn biker,
    Also, I've noticed your quote line for a while and really like it.
  • Nice butts Tide. You seem to be a pro right from the start. :-)
  • Great looking pork! My egg will be delivered on March 1st and I can not wait!!!! Just curious about your you have a BBQ guru for heat regulation? If not, are you thinking about getting one as a newbie? I am thinking I need one for low and slow cooks!
  • NoVA BillNoVA Bill Posts: 3,005
    Lookin' good. Enjoy!
  • op2kop2k Posts: 62
    Argh! The wait is killing me. We move into our new house on March 1st, and my new BGE is being delivered the next day. Thank God I took the next two days off after that, I think I'll be doing a lot of cooking!
  • I had the exact same thought after buying my egg... Why didn't I get one of these a long time ago?

    Pork looks fantastic, nice work!
  • The Egg is great but if you get the Stoker to go with it, you will love it even more.
    Nothing like checking my temps and being able to change the pit temp on my phone when I am away from the Egg for hours
    My longest cook was 27 hours for a 21 lb shoulder. Never raised the lid until my 2 meat probes hit 195 degrees
    I cooked at 220 degrees and never added charcoal

    Here is a link to the pictures of the shoulder
  • Nice cook RT

  • Little ChefLittle Chef Posts: 4,725
    Dos...We try to encourage newbs to learn the egg before the stoker addition. We've had our first egg 15 years now, and the stoker was not even an "itch" in sombodys creativity then. Do they make life easier? Absolutely. Are they a must? Absotlutley NOT! We added a Guru about 2 years ago. The Eggs are SO easy to regulate and control, honestly, IMO, its best to learn to use it a year or two, then add your stoker. (Learning the egg from the roots will help keep you the envy of the 'Hood' when the power goes out too....especially relevant here in hurrincane IMO, a stoker too early is like training wheels before you've even tried to ride the bike. :whistle:
  • WOW! Awsome cook dude! Congratulations! I am at work and starving, can you email some of that pulled pork?
  • I agree. I did an offset for over 20 years, and I was constantly having to check it, stoke it, damper it down, etc. Couldn't get a good night's sleep when cooking a brisket.

    Now, especially with my Stoker, I can leave the house for all day, and if I wish, get tweets on my iPhone to tell me the progress. :)

    Dripping Springs, Texas.
    Just west of Austintatious

  • All I can say to that is Amen! Pork lookg great!
  • Takes too much time!!!
    ALL I want to do is cook! Well worth it!
  • Sounds like good advice LC! Thanks
  • DCHV,
    As of now I do not have a guru ro stoker. It is just me and the egg. I may look into getting one for Christmas or something, but I want to use it as it is for a while.
  • YOu will LOVE it
  • I wouldn't say a pro, but I learned a lot from my offset. I also think learning on it allows me to fully appreciate the capabilities of the egg!
  • I would if I could
  • Thanks
  • I was and am thankful for the offset. I cooked a lot of good food on it as I know you did as well. Also, I learned a lot about q'ing and I know that I do and will continue to appreciate the egg because I know how much hard work can be involved in slow cooking a butt for several hours and having to constantly watch over it.
    Thanks for the compliments!
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