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Small BGE

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Ken_sent_me
Ken_sent_me Posts: 1
in EggHead Forum
Hi Folks,

I'm looking for some opinions & experiences regarding the small BGE as a potential present for my parents (I have the LBGE myself, this would be far too big for them)

couple of questions that spring to mind:
- can it do vertical chicken?
- any experiences with bread / pizza?
- can it do a 10hr+ low n slow without refuelling

Appreciate any comments. 
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Comments

  • apfroggy0408
    apfroggy0408 Posts: 99
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    People do all the above on a mini, the small would be fine as well.
    A zen powerlifter with a medium BGE.

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  • SmyrnaGA
    SmyrnaGA Posts: 438
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    I've hear some smalls doesn't get above 400 for indirect cooks. I picked up a used one last month that seems to be in that situation. For grilling or L&S, it's great! It comes to temp pretty quickly too.

    Maybe its me. I didn't have all fresh lumps in there and I had just enough lumps to reach the top of the firebox. But, I do the same on the large and it can reach 500+ indirect. Someone more experienced with the small could shed more light.

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • lousubcap
    lousubcap Posts: 32,393
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    @cazzy has done some incredible low&slow cooks on a small.  I recently picked one up-have not done the L&S yet.  But based on several recommendations here, I did get an after-market charcoal (high-que) grate and have no issues with getting to high temps.  Also instead of the platesetter, I got the woo with 10" stone from the ceramic grill store for raised grid or indirect cooks.  FWIW-

    Hopefully the seasoned SBGE eggsperts will be along.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    You can definitely do a vertical chicken. I have done a 7+ lb yardbird vertically.  I just used a pie pan on the grid to make it indirect and set the stand in the pan.  It was excellent. 

    I haven't really done any long cooks personally because I typically use my large for low n slow simply because I am typically cooking larger quantities.  However, I have read many posts where people did 12+ hours.  

    Similar with pizza- I haven't tried because I use my large.  I have had some issues with hitting higher temps but like @SmyrnaGA mentioned I think I just needed more lump.  Fill it past the fire box to get higher temps. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • cazzy
    cazzy Posts: 9,136
    edited September 2014
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    Outside of pizza, I've done everything you've mentioned on my small. I have easily gone 14 hours on the small without adding fuel. For long cooks, I usually fill up the lump to the middle of the fire ring. I also sort through my lump and use big pieces. Pizza/bread is possible, just haven't done it. I've done 3 racks of ribs on the small too. Brisket, pork butts, whole chicken, ribs, 10lb turkey, fajitas, steaks and much more. Tried a ton of stuff on it with great success.

    I recommend the small woo and a high-que grate. I can easily achieve 700 on my small if I open her up (rarely do), so searing steaks at semi-nuclear temps is possible too.

    As long as your pops gets a lil creative, there won't be much he can't do on a SBGE. Good luck!
    Just a hack that makes some $hitty BBQ....
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  • DMW
    DMW Posts: 13,832
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    Yes, pizza can be done on the small. Here's proof.
    The small is a great little cooker.

    image
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    SmyrnaGA said:
    I've hear some smalls doesn't get above 400 for indirect cooks. I picked up a used one last month that seems to be in that situation. For grilling or L&S, it's great! It comes to temp pretty quickly too. Maybe its me. I didn't have all fresh lumps in there and I had just enough lumps to reach the top of the firebox. But, I do the same on the large and it can reach 500+ indirect. Someone more experienced with the small could shed more light.

    I have NO issues doing pizza at 700 indirect in my small...  Get a high que and clean out the ashes regularly and it will go nuclear just as well as my XL
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I have only grilled on my small, just got my woo and stone for indirect cooks last week, but I pegged the thermometer last weekend cooking some steaks.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    - can it do vertical chicken?
    Photobucket Pictures, Images and Photos
    - any experiences with bread / pizza?
    Photobucket Pictures, Images and Photos
    - can it do a 10hr+ low n slow without refuelling
    Photobucket Pictures, Images and Photos

    Yes, Yes, Yes
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    Ken_sent_me said:

    Hi Folks,


    I'm looking for some opinions & experiences regarding the small BGE as a potential present for my parents (I have the LBGE myself, this would be far too big for them)

    couple of questions that spring to mind:
    - can it do vertical chicken?
    - any experiences with bread / pizza?
    - can it do a 10hr+ low n slow without refuelling

    Appreciate any comments. 
    Another option would be the medium. I want s small or medium for my second egg, but am fine with CLASS for now.

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SoCalTim
    SoCalTim Posts: 2,158
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    cazzy ...  THREE Racks of ribs! That's excatly what i wanted to hear. Now I HAVE to get one!!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • cazzy
    cazzy Posts: 9,136
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    SoCalTim said:

    cazzy ...  THREE Racks of ribs! That's excatly what i wanted to hear. Now I HAVE to get one!!

    Wasn't ideal and I had to get creative...but it worked and was quite fun.

    http://eggheadforum.com/discussion/1162474/pushing-the-envelope

    Other notable small cooks:

    http://eggheadforum.com/discussion/1139543/my-sbge-weekend-adventure

    http://eggheadforum.com/discussion/1164837/my-sbge-weekend-adventure-2nd-edition

    http://eggheadforum.com/discussion/1167954/my-sbge-weekend-adventure-3rd-edition

    http://eggheadforum.com/discussion/1169220/cazzy-got-bit-by-the-bug-monster-chops
    Just a hack that makes some $hitty BBQ....
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  • cookingdude555
    cookingdude555 Posts: 3,194
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    I have the xl down to the mini. If the small was my only egg I would be pissed. I would get your parents a medium. I like my small, I dont love it. The medium is a fantastic egg. Just my opinion.
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  • bbqlearner
    bbqlearner Posts: 760
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    Small can do all things. Just give it a Hi-Que grate  :D

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • SoCalTim
    SoCalTim Posts: 2,158
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    cazzy   ... your weekend adventures are awesome. I'm taking notes!!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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