Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Big Green Eggers ... A Different Breed.

SoCalTim
SoCalTim Posts: 2,158
A couple scattered thoughts ...

I think when you see someone who owns a BGE, it's says alot about who they are. Using a BGE is not a simple thing (at first) there's quite a learning curve, that's not to say people who use charcoal and or gas grills are 'dumb' but, I think just 'bout anyone can show up where there's a grill, light a fire, throw some dogs and burgers on and call it a 'meal.'

Now, I mean no disrespect to anyone who uses a Weber, but try to imagine someone who's never seen a BGE showing up at someone's home and try to use it for the very first time.

I love my egg ... I absolutely love the lifestyle.
I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
«1

Comments

  • Mickey
    Mickey Posts: 19,669
    The real **** is when they fill it with lighter #:-S
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • nolaegghead
    nolaegghead Posts: 42,102
    Mickey said:
    The real **** is when they fill it with lighter #:-S
    "hey, these burgers taste just like dad's!"

    ...then...

    "I can't see!  I can't see anything!"
    ______________________________________________
    I love lamp..
  • caliking
    caliking Posts: 18,727
    Just to offer a different perspective, the same could be said of most gear that requires some know-how to operate it. E.g, try showing up and trying to run an offset smoker? The learning curve is steep if you are not used to cooking with charcoal, or smoking meats low and slow, but not so much if you have some experience like that under your belt.

    Having said that, it is an extremely versatile cooker, and I'm glad I have a few! :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Carolina Q
    Carolina Q Posts: 14,831
    I went to Mom's last 4th of July. Cooked burgers on her Weber. They were awful. I had forgotten how to cook on one. Using a Weber is not a simple thing (at first). 

    Don't be such a snob.  :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • Ktim
    Ktim Posts: 364
    I love my Egg, and I absolutely love this forum. If I had to pick between my Egg and my Harley the Harley would be gone. Hopefully I will never have to pick.
  • Eggcelsior
    Eggcelsior Posts: 14,414
    Mickey said:
    The real **** is when they fill it with lighter #:-S
    "hey, these burgers taste just like dad's!"

    ...then...

    "I can't see!  I can't see anything!"
    You must get hair in the food from your palms if you get that excited about hamburgers.

    You really should have listened to your mother about that. 
  • nolaegghead
    nolaegghead Posts: 42,102
    You're talking to my hypothetical first-person, right? :D

    ps - I never listened to my mother.
    ______________________________________________
    I love lamp..
  • onedbguru
    onedbguru Posts: 1,647
    edited June 2014
    The weber would be okay for cooking burgers as long as you use lump and NO!!! LIGHTER FLUID!!!!


    and my wife says Egging is a cult.
  • jllbms
    jllbms Posts: 381
    Exactly how I use my Weber Performer. Lump lit with its internal lighter. No Egg by any means, but I've gotten a few good cooks out of it.
    Kemah, TX
  • Focker
    Focker Posts: 8,364

    Let me guess, you only use OO in your egg?

    You're right, these thoughts are scattered.

    This is not brain surgery, it's fire management.  The egg has the easiest learning curve of charcoal fueled grills.  Would love for you to come over and Q a rack of spares on the kettle.  :D

    The majority of Weber users here have struggled and given up way too early IMO, relying on the ease of ceramic to solve their issues without understanding the basic concepts of fire control.

    Hypothetically, if I had to pick between an egger and a Weber guy for the last spot on my BBQ team, I would go with the Weber guy every time.  The Weber can do 95% of what an egg can do, all it takes is a little more technique and skill to execute in any given weather condition.  

     

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Skiddymarker
    Skiddymarker Posts: 8,522
    edited June 2014
    Assuming it is covered, I think a Weber can do anything the egg cam, a Napoleon Apollo is even more flexible than a WSM, IMO.
    Using isopropyl to light, a Weber can be a lot of fun for shorter cooks and if loaded with lump, produce some great food. 
    @Foker - never thought about it, but you are correct, the egg is easier. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • Focker
    Focker Posts: 8,364

    @Mickey,

    Some things, never change.  >:)

     

    image
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Mickey
    Mickey Posts: 19,669
    edited June 2014
    @Focker‌ .. 360 as in life, some things never change. :-?? Keep in mind, learning curve did not enter into it. Adult beverage and a nap contributed.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

  • Zippylip
    Zippylip Posts: 4,768
    Mickey said:
    @Focker pre Egg (Weber and others) my chicken always came out burnt or raw. Now with the Egg ( and an Adj Rig) my chicken is just right. Hell with the learning curve, I just want good chicken.

    it stretches the bounds of human incapability to not be able to pull a piece of chicken off of a Weber that’s not either burnt or raw, for God’s sake man what the hell were you doing?  I’ll spare you the ‘no disrespect’ precondition because I know there’s no way to say this without sounding disrespectful but a 6 year old could cook good chicken on a Weber, and not a particularly bright 6 year old at that.

    I know this is a BGE forum but it seems to me that some will say the most illogical/absurd things in support of the product.  It's a damn good product but not to the exclusion of any/all others.

    happy in the hut
    West Chester Pennsylvania
  • FanOfFanboys
    FanOfFanboys Posts: 2,615
    http://www.thefoodkey.com/

    That is my buddies website. He does 100% grilling/smoking on Weber. Amazing food. Guy is a beast on a Weber and proof of how much great stuff can come from one. 
    Boom
  • bbqlearner
    bbqlearner Posts: 760
    Ktim said:
    I love my Egg, and I absolutely love this forum. If I had to pick between my Egg and my Harley the Harley would be gone. Hopefully I will never have to pick.
    I'll trade you my Egg for a Harley  :D

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

  • SkinnyV
    SkinnyV Posts: 3,404
    Yes $400 for a mini..... I would say we are.
    Its the bling of BBQ!
    Seattle, WA
  • johnmitchell
    johnmitchell Posts: 6,545
    Yesterday I spent the afternoon doing beef ribs on my egg..Later in the day we were invited to my mates house for a smoked butt he had going on his rig.... I realized how lucky I am to have an Egg. I must say it turned out not bad... :-w
    Greensboro North Carolina
    When in doubt Accelerate....
  • Carolina Q
    Carolina Q Posts: 14,831
    I'm gonna spatch a bird this afternoon. Last one was on the egg, thinking about using the kettle today. Already bought the Kingsford.  :)) Just a question of whether or not I have the balls to go thru with it.

    Hope I remember how. Egg is so much easier!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • WeberWho
    WeberWho Posts: 11,008
    I fire up my Weber Smokey Joe weekly during softball tailgating.  It's pretty simple and that's why I like it.  It's light, cleans easy, and no waiting around for it to cool down.  The mini and small became too much of a hassle for basic tailgating.  I do appreciate both companies.  Hell you can cook on a gasser if it makes you happy.  Not going to judge anyone 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
  • Zmokin
    Zmokin Posts: 1,938
    SoCalTim said:

    Big Green Eggers ... A Different Breed.

    And is that a Heinz 57 or just a plain ole' mutt?

    Yeah, no doubt we are a different breed, I won't mention any names, but some on here have taken to drawing pornographic body parts on their food with cheese whiz.

    Yep, we are definitely a different breed.

    BTW, what you been drinking tonight?  :rofl:

    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • gerhardk
    gerhardk Posts: 942
    I believe the egg requires a bigger financial commitment than most folks are willing to make to grill, which is what most people do on a propane bbq, so naturally you are more of an enthusiast.  
    I came to the egg from an offset smoker and really loved being able to do a 18 hour smoke with one load of charcoal after years of having to check every half hour to 40 minutes on the smoker.  I think it is one of the best treats I have given myself.

    Gerhard
  • http://www.thefoodkey.com/

    That is my buddies website. He does 100% grilling/smoking on Weber. Amazing food. Guy is a beast on a Weber and proof of how much great stuff can come from one. 
    this man has gogoplated the correct


    I love, and advocate, the BGE. But making this kind of financial commitment really drove me to learn more about BBQ/Grilling/Smoking etc.  If you're a good cook, you can make do with just about anything....

    Still, have never regretted a penny that I've spent on any of my ceramic cookers
    Battle Ground, WA
    Large BGE,  MiniMax  and a Vision Kub.
    Could you call on Lady Day, could you call on John Coltrane?
  • milesofsmiles
    milesofsmiles Posts: 1,377
    Non-BGE GRIIL cooking . I have had to cook on other type of grills ILO BGE . Lo n behold, natural lump works fine , AND I used no lighter fluid , mapp works fine and NO fluid flavors , only good ole fashion meat smoke. Try it U might like it if no Egg avaliable.
  • westernbbq
    westernbbq Posts: 2,490
    I would have to agree with most here.  The bge, while it took a few tries to become familar with how it cooks, has become a rockstar status bbq, pizza, steak, thanksgiving turkey, whole roasted chicken sinaloa, burger, sausage, veggie, pie, cake, meatloaf and pork tenderloin creator.   I am sure great chefs can produce incredible results off a weber, and i am the previous owner of three webers...a summit gold D, two kettles and a smoky joe.   But, the results that come off the big green egg for me have been spectacular and the BGE is my favorite worldly possession
  • Theophan
    Theophan Posts: 2,654
    http://www.thefoodkey.com/

    That is my buddies website. He does 100% grilling/smoking on Weber. Amazing food. Guy is a beast on a Weber and proof of how much great stuff can come from one. 
    Um... I'm not sure why your friend thinks a food blog needs security, but when I tried to look at it, it demanded I log in with a password...
  • HeavyG
    HeavyG Posts: 10,323
    SoCalTim said:
    A couple scattered thoughts ...
    I think that pretty much sums that up.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




  • flyerdoc
    flyerdoc Posts: 141
    Just started doing slow cooks recently, don't ask why it took so long, and am amazed by just how little charcoal is burnt. I mean, WOW, in the medium Egg I think I can do at least 4 six hour slow cooks on one KAB of Charcoal. Nice!
  • FanOfFanboys
    FanOfFanboys Posts: 2,615
    Theophan said:
    http://www.thefoodkey.com/

    That is my buddies website. He does 100% grilling/smoking on Weber. Amazing food. Guy is a beast on a Weber and proof of how much great stuff can come from one. 
    Um... I'm not sure why your friend thinks a food blog needs security, but when I tried to look at it, it demanded I log in with a password...
    that post I made was June 2014

    I don't think he runs/owns that site anymore

    https://www.instagram.com/el_pescadero805/

    that shows his pics, though it also contains non-food stuff
    Boom