New BGE Owner

SmokeytheEGG

I know this is many people's first opinion of their BGE I but bought my Large BGE about a month ago.  I wanted one for several years before finally being able to buy one.  I must say its worth every penny and then some.  I am having a great time figuring out my settings and discovering a whole new way of cooking.  I have read the forum and used many of the ideas from here.  I look forward to trying to master the many cooks to come and hopefully share some of my ideas.

tcampbell

Want be long you will buy another one.

bud812

Welcome to the zoo.

SmokeytheEGG

Blue Ridge, GA

henapple

Welcome. Where are you located?

grege345

Welcome @SmokeytheEGG

Mattman3969

Welcome

cortguitarman

Welcome to the obsession. Looking forward to seeing some pics of your cooks.

flyn_sow

had mine about a month. feel the pain learning temp and time
did 2 butts today turbo style 250 till the pan of apple juicue evapierated rest of the cook done.at 280 6 and half hours and 7. took the fdirst one off at 190; good and tende
took second off at 195. notice a littleu better for the break downfibrer
love the turbo. mode

SmokeytheEGG

I have read a lot of posts for the turbo style. I'm anxious to try it.

Bluedemon1999

Right there with ya bud! Got mine last week and I rifle thru the freezer daily to find stuff to cook. This forum is awesome, people are "obsessed" and I am quickly getting the same way. Good luck

SoCalTim

Welcome to the Jungle!

Jebpot

enjoy the ride!!!!

ElCapitan

Welcome to your obsession, may hickory smoke gently caress your butt, may your lump be chunky not chippy, may the fire always burn as long as you need, may your budget always afford good meat and tools and may your gaskets stay tight!

RAC

Welcome and enjoy!

HendersonTRKing

It's a total obsession and it's migrated into my family tree.  My 15 y/o son wants to go buy cuts of meat with me every Saturday.  My 12 y/o daughter says she likes it when the garage fridge smells like rub and Daddy smells like smoke and meat (which basically is every Sunday).  My wife bought me the egg for the holidays.  I was skeptical -- had seen them, but didn't know what the fuss was all about.  And she now loves the fact that it's the best gift ever (a little "told ya so" is fun).  And she tolerates having created a monster, all the while telling me that what comes off the egg is the "best I've ever had" -- chicken (spatch and parts), pork loin, pork ribs, short ribs, butt, etc.  I'm still new enough to marvel at it and be mostly about the meats, but am looking forward to pizza -- a whole new territory opens up there.  And the forum is about the most helpful thing I've got as a guide and narrative to the hobby.  

Hope you enjoy it as much as I do!  Keep posting and show us the results of your "labors"!