More Egg Info

Unknown

Our family fell in love with the BBQ on a recent family vacation to the southern states. While searching the web for smokers I came across the BGE site. Smokers are a rarity in Canada but I did locate a local distrubutor. The egg is comparitively much more expensive and I am debating whether we would make full use for the investment. Can it really replace our propane grill? How long does it take to heat up for grilling? How long would it take to smoke some pork and chicken like we enjoyed in Alabama? The BGE almost sounds too good to be true.

Unknown

Terri Lynn,
I have had an Egg for 5 years and love it! I use it an average of once a week year round. Living in Beverly Massachusetts it gets kinda cold in the winter, but I have it near the door and its worth the effort.I gave my brand new propane grill to a friend(not too close a friend as they all now own EGGS!)and havent looked back! We have a house Outside of Shelburne Nova Scotia and am planning to buy one in Halifax this summer so we can have the same great flavor up there. There are now have a couple of distributors in the Atlantic provinces.

BlueSmoke

Terri Lynn,
Postings on this Forum will give you some idea of the utility of the Egg - everything from 250 degree low and slow barbecue to steaks seared at 700 degrees, with fish grilled, vegetables wokked (is that a word?), bread baked...[p]Ken

tn slagamater

Terri Lynn, I like you, found it hard to believe all the praise that Egg owners have for the product. I thought the Eggers were a bit carried away, maybe eggagerating, on this site. Boy, was I wrong ! It is everything claimed and more! It is much better than a propane grill and heats up in about the same time as a propane grill. Smoking a spatchcocked chicken takes an hour. Pulled pork, on the other hand, would take around 24 hours. It also holds heat extremely well in cold weather. I think the Egg is the best investment I have ever made. You will not be sorry!

Bigfoot

Hi Terri![p]I recently got an egg - I am an avid cook and have been BBQ-ing my whole life - I spent years perfecting my ribs on my offset barrel type smoker - I make a mean slab of ribs. I also have a nice natural gas Weber I was using for steaks and chicken.... After 1 time with my new egg - I turned out a set of ribs that are probably in my top 3 of all time best ribs - they were much more moist than any other ribs I have ever made - they shrunk far less on the egg than my old smoker, they were just as tender as any ribs i have made in the past. [p]During my almost 6 hour smoke - I was able to sit out on the deck with a few beers and relax - The egg held the 275 degrees I had it dialed in at the ENTIRE TIME. I did not have to keep adding charcoal and wood to keep it going and make constant adjustments to keep everything perfect - The egg maintained!!! there is NO WAY my old smoker would have been able to do that.[p]Then to top it off I tried some nice 20oz dry age Rib Eyes on the egg heated to around 800 degress (see TRex steak recipe) and I was also impressed ( I need to refine my technique a little here)[p]Go for the egg - it is worth the extra expense - you can TRULEY make BBQ as good as any pro with a little practice on this egg.