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WSM, Lang 84 Deluxe Now an Egg....

Last week I won a Large BGE from a raffle from my local cigar shop. I couldn't believe it. So, of course two days later my first smoke was a 16 pound packer to put it through its paces. I have been eyeing them for years but never wanted to stroke the check given I have other nice smokers and grills. I am originally from Western NC so been smoking pigs etc since I was a teen (56 now). Any advice from other Pitmasters specific to BGEs I should know as opposed to other smokers? Thanks



  • lousubcaplousubcap Posts: 29,351
    Welcome aboard and enjoy the journey.  Above all, have fun.  
    Better to be lucky than good any day...great score.  
    In the main, Q skills and experience are rig independent.  About the only things with the BGE are the ease of operation (no stick feeding) for extended periods of time, the fact that it is air-flow managed to control the fire volume and thus cook temp and the moisture retention properties.  With your background you've got this as I'm sure you figured out with the brisket.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • johnnypjohnnyp Posts: 3,932
    Low airflow compared to offsets makes for a more humid environment, making a water pan unnecessary.  

    Welcome and HTTR.
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • WeberWhoWeberWho Posts: 10,659
    The smoke profile will be similar to your WSM but less work. No water pan is needed with the BGE. I'm going the opposite direction of you. Coming from an egg to a stick burner. Enjoy and welcome!
    "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

  • FoghornFoghorn Posts: 9,527
    Welcome aboard.  The egg is easier to use than the stickburner.  The heat comes from below like the WSM only the heatblocking device is shaped differently so the areas where you can burn the bottom of your meat are a little different.  

    Please post some cooks and be a regular contributor.

    Oh yeah, the egg takes a long time to cool down so overshooting the temp can cost you a fair amount of time.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • blastingblasting Posts: 6,262

    Welcome to the forum.

  • Sounds like you’ve got a nice arsenal of cookers. Welcome aboard. 
  • JeremiahJeremiah Posts: 6,412
    Well I’d love to see some cooks from the Lang. Building a clone right now. 
    Slumming it in Aiken, SC. 
  • I don't have a Lang but I do have a couple WSM and an egg. To me the egg works similar to the WSM just with less holes to adjust. I'm sure I will catch some flak for this but I generally smoke on my WSM and grill on my egg because I like how they smoke better. Pizzas are amazing on the egg so definitely do that though. Getting the crust right was a bit of a challenge at first for me but once I got it they turn out great. I can't say enough about how good the pizzas are on the egg.
  • bluebird66bluebird66 Posts: 2,643
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Thanks Everyone much appreciated.
  • HotchHotch Posts: 3,564
    Welcome! And congrats!!
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • Welcome and good luck... you have options 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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