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New KJ's are shipping
Comments
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Also some pics of the cap.VA Beach
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I would think current KJ owners will not be able to use the new gasket without updating bands and adding the latch. Thoughts or insight?VA Beach
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Is that a multi section fire box? if so they have solved any problem with a cracked fire box with it coming in so many sections.
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Looks like the gasket is falling off the dome.
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Well the new hinge is said to have the lid just about hovering, so the latch solves that issue.
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Hmm, I'm just wondering how fun it will be to latch and unlatch all the time? Obviously no sweat on L&S, but other cooks? I wonder if it's necessary or just an option.
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It looks good, nice to see technology improving older designs. The bands on the egg are less than desireable with the adjustments and underbite issues.Large BGE - McDonald, PA
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Sorta want. BGE bands are a painnnn to align. But latching every time would suck if that's the case.
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The current kj's don't have alignment issues @RedSkip.VA Beach
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Gravytrain84 said:Sorta want. BGE bands are a painnnn to align. But latching every time would suck if that's the case.
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@pgprescott, I mostly agree with you. I also think adding gasket between the bands and ceramics helps too.VA Beach
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Still crappy ceramics with heavy metals in the glaze. Will it ever Chip or flake? Care to ingest that? You can color a turd a different shade, but in the end it is still a piece of...
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I don't know @whirly, where did you get that info from.VA Beach
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Whirly said:Still crappy ceramics with heavy metals in the glaze. Will it ever Chip or flake? Care to ingest that? You can color a turd a different shade, but in the end it is still a piece of...
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I had not heard anything about any food safety issues with the KJ.
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yljkt said:Whirly said:Still crappy ceramics with heavy metals in the glaze. Will it ever Chip or flake? Care to ingest that? You can color a turd a different shade, but in the end it is still a piece of...Large BGEBBQ Guru DigiQ IIMartensville, Saskatchewan Canada
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Whirly said:Still crappy ceramics with heavy metals in the glaze. Will it ever Chip or flake? Care to ingest that? You can color a turd a different shade, but in the end it is still a piece of…_______________________________________________XLBGE
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pgprescott said:Hmm, I'm just wondering how fun it will be to latch and unlatch all the time? Obviously no sweat on L&S, but other cooks? I wonder if it's necessary or just an option.
Komodo Kamados also use a latch.
Not a big deal.
I think being able to lift the dome of a Big Joe with just a couple fingers is worth the extra 0.10 seconds it takes to push to unlatch.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:pgprescott said:Hmm, I'm just wondering how fun it will be to latch and unlatch all the time? Obviously no sweat on L&S, but other cooks? I wonder if it's necessary or just an option.
Komodo Kamados also use a latch.
Not a big deal.
I think being able to lift the dome of a Big Joe with just a couple fingers is worth the extra 0.10 seconds it takes to push to unlatch. -
HeavyG said:pgprescott said:Hmm, I'm just wondering how fun it will be to latch and unlatch all the time? Obviously no sweat on L&S, but other cooks? I wonder if it's necessary or just an option.
Komodo Kamados also use a latch.
Not a big deal.
I think being able to lift the dome of a Big Joe with just a couple fingers is worth the extra 0.10 seconds it takes to push to unlatch. -
Yeah I suppose it seems nit picky but the having to latch it every time would bug me as well...especially if it takes two hands. I often remove meat onto a plate or platter in my left hand, shut down the egg with my other hand and walk inside. Now I have to find a place to set down that plate. Not always easy with only 2 side shelves for real estate.
If you can lower the lid enough to get the latch to engage with one hand, then I don't think it would be a huge deal.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Their new hinge is supposed to have the dome at a near zero weight, hence the latch. I'm wondering if a simple pair of tongs would suffice to hold it down to seal during a steak cook or a hot and fast cook.... Might have to ask their guy. then I also wonder just how hot that new latch would get right at the mouth of the beast.
The gasket is like a Rutland hybrid from what I've read.... I'll haveto play with the new design before I make a call on it. Good to see some innovation on the manufacturer's part.
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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Near Zero leads me to think the dome would be fine if it's not locked in place when using at grilling temps. Locking it for a low and slow to assure no air gap might be needed. But everything is speculation at this point.Thank you,DarianGalveston Texas
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DaveRichardson said:
Their new hinge is supposed to have the dome at a near zero weight, hence the latch. I'm wondering if a simple pair of tongs would suffice to hold it down to seal during a steak cook or a hot and fast cook.... Might have to ask their guy. then I also wonder just how hot that new latch would get right at the mouth of the beast.
The gasket is like a Rutland hybrid from what I've read.... I'll haveto play with the new design before I make a call on it. Good to see some innovation on the manufacturer's part.
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Eggcelsior said:DaveRichardson said:
Their new hinge is supposed to have the dome at a near zero weight, hence the latch. I'm wondering if a simple pair of tongs would suffice to hold it down to seal during a steak cook or a hot and fast cook.... Might have to ask their guy. then I also wonder just how hot that new latch would get right at the mouth of the beast.
The gasket is like a Rutland hybrid from what I've read.... I'll haveto play with the new design before I make a call on it. Good to see some innovation on the manufacturer's part.
I do agree though that having to latch it would be annoying.Dustin - Macon, GA
Southern Wheelworks -
you can unlatch the lid in the same motion as when you opening the grill. it's very simple and takes no additional effort.
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SmokeyPitt said:Yeah I suppose it seems nit picky but the having to latch it every time would bug me as well...especially if it takes two hands. I often remove meat onto a plate or platter in my left hand, shut down the egg with my other hand and walk inside. Now I have to find a place to set down that plate. Not always easy with only 2 side shelves for real estate.
If you can lower the lid enough to get the latch to engage with one hand, then I don't think it would be a huge deal.
It also appears that the latch has a sufficient "air gap" so it is not likely to get very hot. But if it does then a simple silicone sleeve could be placed over the latch. Maybe KJ even includes one. Beats me.
As far as engaging the latch when closing the dome I'm betting that it doesn't take more than a few pounds of down force to click it shut.
Certainly we are all creatures of habit but I can't see this being something one doesn't get used to after just a few uses.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
alynd said:you can unlatch the lid in the same motion as when you opening the grill. it's very simple and takes no additional effort.“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
A buddy of mine has the old BGE hinge that locked in place. I have more than once tried to force it down and it's really annoying since I'm used to not having it. If I was used to it it wouldn't be so bad.
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