To help the new guys

travisstrick · January 2012

Lets all put down our top three things we like about our eggs. That way in the future, when a new guy/gal is on the fence about buying an egg, we can point them in the direction of this post. Basically, lets make a big list of what we like best.

1. The ability to cook for long periods of time without adding more fuel.

2. It is superior to anything else for both high temp grilling and long low temp cooks

3. I dont think I will have to buy another one. Ever

Mickey · January 2012

I bet you do buy another. Most of us are on our second, third,sixth,etc.

travisstrick · January 2012

Fingers crossed I win one in Salado.:)

gannoncp · January 2012

My 3 in no particular order...

1. I can cook in cold weather
2. Amazing temperature control
3. I can cook just about anything on it ... BETTER!

Chris

genwmull · January 2012

1. Lump goes a long way. No need to reload on a low and slow.
2. You can set the temp and walk away.
3. Cook all year round in any weather (rain, sleet, snow, etc.)

Crimsongator · January 2012

1. Grilling

2. Smoking

3. Great Food

stevesails · January 2012

1, The food is freaking great.

2, Never buy a replaement, you might buy a second one.

3. The food is freaking great.

4, It is just fun to cook on the egg.

Hungry Joe · January 2012

I can't agree more with the above posts, except for # 3 in
travisstrick's post. You will most likely own two eggs. Even if you win
one (wish you luck) you will most likely feel the need for a third one.

Here are my three:

1. Temperature control, from 220 to 750+ not a problem.

2. Quality of the food. I never had anything dried out come off the egg.

3.Trying to explain the virtues of the egg to folks who have never heard of an "egg".

If I could add a fourth it would be the warranty and support that comes with every egg.

Baysidebob · January 2012

1: super effecient and stable controlable temp.

2: direct or indirect as you wish.

3: great support from the BGE community and well-tested after-market accessories.

terrible · January 2012

Brand new owner and event organizer of a KCBS sanctioned event "Smokin in the Square". Have watched the likes of Dr BBQ to Byron from ButtRub.com cook anything from seafood to brisket in competition. With all that's out there, even the pro's will tell you that there is no better piece of equipment no matter what your level.

1.) The meat is amazingly moist every time

2.) Any type of cooking, direct or indirect

3,) Efficient as all get out

PS Got an extra large for Christmas and just snagged a small one for the portibility. Cooked steak and stuffed apples just tonight!

ribmaster · January 2012

1.smoke flavor-more and easier than my gas grill.

2. temp control- with guru better than my oven.

3. seared steaks.

gerhardk · January 2012

The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April. I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July. Grilling was never a problem but any low and slow cook was a summer time project only before I bought the egg.

Gerhard

rodent · January 2012

The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April. I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July. Grilling was never a problem but any low and slow cook was a summer time project only before I bought the egg.

Gerhard

You actually go out between nov and April. Better to hibernate until may

OLD NORTH STATE BBQ CO. · January 2012

1. Food Quality

2. The entire cooking experience

3. The brotherhood that comes with owning an Egg. Since March 2011, my BGE has spawned 5 other eggs to by buddies.

floatingbuzzard · January 2012

1. Cooking out doors is great.

2. And I agree, the family of Egg owners is a real blessing when you have a question.

3. Control, Control, and Control of temp for long periods of time with little effort.

SpreadEagleBeagle · February 2012

1. Chicks dig it.
2. Smoked brisket.
3. Chicks dig it.

boatbum · February 2012

Heat control - long and slow - or HOT

Flexibility

The fact I found this discussion forum with all that I have learned from it

Squeezy · February 2012

The biggest advantage for me was that in Canada it was impossible to smoke with my offset smoker from November to April. I just made ribs on Sunday and it was just as easy at -5ºC as it is at 35ºC in July. Grilling was never a problem but any low and slow cook was a summer time project only before I bought the egg.

Gerhard

+1

hogaholic · February 2012

Incredibly versatile - can sear at volcano temps or hold 250 for over 20 hours

Will last your lifetime

The only air running through the egg is just that required to combust the charcoal, therefore your food doesn't dry out like it does when cooked on a gasser

It's not a gasser

This forum

You never run out of propane

Pizza is terrific

Cool eggcessories

The food that you cook on the egg will often be the best your guest have ever had, and they will tell you that.

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