Thinking seriously about a BGE system

Unknown

I was surfing the WEB looking for a traditional Texas Bar BQ smoker that I could build into my patio. Then I found the BGE information. I like the concept of the BGE and it sounds great. What are the major pros and cons? Will the results be the same as with the larger and less attractivie Texas system? I live in Colorado and hardwood is very difficult to find. Will the BGE get good results with wood chips? I hope this is not a confrontaional question. I am really interested.[p]Thanks, Bubba

Smokey

Bubba Mitchell,[p]I think you will get many answers! The egg was my first real attempt at REAL BBQ and I love it. Try to get a traditional smoker to over 800 degrees for the best steaks ever! Additionally, you can smoke food over night with out having to baby-sit the unit to maintain temperature.[p]Smokey

Unknown

Bubba Mitchell,[p]Here are my thoughts. I love to bbq. I have contemplated getting a BGE for about a year now. I finally bought a large BGE Friday, December 28th. From Friday up to today I have cooked steaks, pizza, a spatchcock chicken and am currently finishing up what will be pulled-pork. The food has been great and the BGE has been very easy to operate! I highly recommend it.

Sundown

Bubba Mitchell,
Those Texas smokers are UGLY and the Egg isn't? Think aboout it, when folks come to the house and see Mr. Egg on the deck, the usual exclaimation is; "What is that thing!?"
Mr. Egg is a little different from the usual smoker. No water to worry about...the food retains moisture by virtue of its design. Smoked and slow cooked meats come out with a moisture you won't find elswhere. We burn lump charcoal and when we need smoke we add wet chips. Eggie is based on an old (3,000 years) clay kamodo design Japanese (and Chinese?)
We can get temps up to over 1000º for searing steaks and acn do low and slo cooks maintaining temps of 250º for as long as 20 -24 hours without adding charcoal! Fate brings things we need and you, Bubba Mitchell, need a Big Green Egg!
Advice, go for the large and think about your next Egg. I own a large and a Mini and I'm thinking of how to sneak a small into the mix wothout my bride noticing it, hehehehehe.
When you get your Egg the first thing you do is throw the BGE cookbook away and come to the forum for your help desk. The book has some of the worst information any of us have ever read.
Good Luck and Happy New Year.

Grate Grills

Bubba Mitchell,
Pro's and Con's:
Volume of food that can be prepared Texas Style
Fuel consumption BGE
Temp Control BGE
Versatility {temp range} BGE
Ease of Use BGE
Cold weather use BGE
Maintaining appearance of cooker{no rust} BGE
Quality of food BGE/Texas
. both make good food
{ [p]

Unknown

Bubba Mitchell,
I debated a long time over the purchase of a Green Egg. When I brought it home, I got lots of ribbing about it. [p]NOW--I DO lots of ribbing! Along with Turkey-ing, hamming, boston butting, venisoning, hamburgering, and chicken leg-quartering (they go on sale regularly for 29 cents/pound--and with 4 children --1 in college--that's a bargain I can't refuse). I also do some steaking.[p]The best thing about Green Egg is it's ease of use. If you want something to baby along and tend constantly for 12-20 hours for BBQ, the Egg may not be for you. But if you want to get it going, stabilize the temperature, and go to bed--waking up Christmas morning for a perfect turkey (or whatever) that the whole family raves about--the BGE is GREAT. [p]I don't know much about the Texas BBQ, but I don't for one second regret buying an EGG.[p]As good as the BGE is at cooking, one of the Best things about it is the FORUM and the GREAT folks who will help you use it to cook whatever you want--they are the absolute BEST "Technical Support Team" ever!!!![p]T-Bone

Unknown

Bubba Mitchell,
CONS???????
I have been using my BGE for over 5 years now and have NOT found a CON yet

sdbelt

Bubba Mitchell,[p]I don't find your question confrontational. I'd say the biggest pro is the awesome food. From low and slow cooks, to super quick and hot cooks, the BGE does it all. At my local BBQ store, they only mention one con: the perceived high cost. I'm not sure how this could truly be, since most people spend many times more on gassers instead, but that's what they say. [p]I've never used a texas system (which I assume to be something that looks like a 55 gallon drum on it's side). From what I understand, those systems are fairly high maintenance during a cook. You are constantly making coals in the side oven and transferring them over to the big oven. The Texas systems seem good for cold smoking or jerky, as well as for really big cooks (lots of grill space), but they seem like a real pain in the rear for true low and slow cooks. Or even a "normal" cook, like ribs. I'd think they could sear a steak or do hamburgers about the same as an Egg.[p]To better describe the ease of the BGE, consider my current cook: I've had a pork should on for 12 hours now, and I've only opened the lid once (just recently, to squirt some apple juice on it). After the initial temperature stabilization, it sat untouched, doing its thing, for those 12 hours, maintaining a temp between 230 and 240. That's tough to do in anything other than your indoor oven...with not near the same result.[p]Oh, the only other con would be the somewhat limited grill space. It's plenty big for my family of 4 on an every day basis, but a truly big cookout you'd want the space of 2 Large BGEs. That is, if you'd want to do ribs, brisket and pulled pork for one outing.[p]Enjoy![p]--sdb

YB

Bubba Mitchell,
This page tells you just about anything you want to no...Get a large BGE...You won't be sorry.
Larry[p]The new Big Green Egg® is the most versatile and effective outdoor cooker ever designed for smoking, grilling, roasting, baking, and barbecuing all kinds of foods.[p]Big Green Egg® ceramics will withstand temperatures beyond 2000°F without damage. You can use your "Egg" in any weather - sun, rain, snow, or sub-zero temperatures.[p]The Big Green Egg® is unequaled both as a grill and a smoker. for high temperature searing of steaks, for low-and-slow cooking, or even brick-oven baking, the "Egg" will do it all. It will replace any combination of cookers you have including your oven.[p]Durability and beauty is enhanced by a brilliant gem-like Mexican glaze. This non-toxic leadfree glaze is a lifetime finish that will never fade, discolor, or weather.[p]Other new features:[p]Stainless steel fasteners [p]Heavy gauge metal support bands [p]Stainless steel draft door [p]Cushioned gaskets [p]Porcelain non-stick grill [p]Auto-Lock® band (optional) [p]The Big Green Egg® ceramics will last a lifetime. The "Egg" will withstand heavy duty - even commercial - use. The more you cook on it - the better it gets![p]Our company goal was to enter the twenty-first century with the best outdoor cooker ever made. Testimonials from around the world indicate that we have succeeded. The Big Green Egg is here today, ready for you to begin a lifetime of cooking joy.[p]Kamado style cookers were invented thousands of years ago. Even ancient designs of this venerable cooker produced remarkable results. However, their use and durability were limited by existing clays and ceramics.[p]These type of ceramic cookers became brittle and would eventually crack. They also were incapable of withstanding the high heat needed for modern grilling. They could not be used in the rain or frigid weather.[p]With the introduction of the first Big Green Egg over two decades ago, we improved upon these older designs. Still not satisfied, we continued to search the world for ceramic products and manufacturing processes that could make our product even better.[p]We developed new ceramics engineered for the space age. We created a modern, more precise manufacturing process.[p]We added new features that the ancients could only dream about. Thus, the advanced design of the Big Green Egg® with it's incredible cooking qualities became a reality.[p]If you ever dried out or burned a meal on another grill, you'll discover a new friend with your Big Green Egg®. Our BGE ceramics are unbelievably forgiving, producing juicy, flavorful results even for a beginner. Our ceramics are magic. No other cooker can compare![p]Ceramics that will last a lifetime [p]Uses no water - will not rust [p]Foods juicy - meats succulent [p]Savory flavors - naturally tender [p]No lighter fluid needed [p]Reaches temperature in 10 minutes [p]Year round use in any weather [p]One bag of charcoal lasts months [p]Practically no clean-up - little ash [p]Smokes & grills in less time [p]Turkey 2-3 hours. Juicy! [p]Ribs - "fall off the bone!" [p]Steaks 6 minutes - seared perfectly [p]Fish & seafood - world class! [p]Vegetables, breads, pizzas - lots more!