Info on the EGG

Unknown

Hi Everyone........I have convinced myself to go out and buy the BIG ONE with the cypress table. I have a couple of questions:[p]1) Does the BGE perform just as a conventional BBQ pit? Does the meat have the same "flavor" as charcoal cooked meat?[p]2) How does the smoker portion work? Is water required?[p]3) For long cooking times (>8 hrs) how is the fire kept going...does it simply require putting more wood in?[p]4) Is it really ready to cook in ~15 mins?[p]5) How long should a 20# bag of natural charcoal last?[p]6) The gasket situation???? Is the standard BGE gasket a big problem?[p]7) Are all parts on the BGE warranted for life?[p]Just looking to get a few answers from the pro owners of the BGE.

JSlot

1) You are cooking over charcoal, natural lump charcoal, so yes, you do get great flavor[p]2) No water required, but you can put it in your drip pan if you like. The ceramic helps the food retain moisture. There are many different ways to set up for indirect cooking, however, the plate setter is the most convenient eggcessory to use. I suggest buying one of those with your Egg.[p]3) It is routine for the Egg to burn 24-28 hours on one load of lump charcoal. I have been cooking on one for 7 years and have never needed to add lump during a cook. Just fill the firebox up to the fire ring and you will be fine for your low 'n' slow cooking.[p]4) You can have the Egg ready to go as quickly as you can preheat a gas grill. It takes a few times to get your routine down, but the timing works out great for me. I cook on mine 4-5 times a week. I start the charcoal with Green Heat gel and then go do my food prep work, if needed. When I come back, the fire is going strong.[p]5) Cooking an average of 4 times a week, a 20 lb. bag lasts me about 4 weeks. Sometimes more, sometimes a little less.[p]6) I have not had any gasket problems with any of my Eggs. There are those that have, though. I don't think it's a big issue as long as you have good contact all the way around the lid and bottom. Most of the time, it is a band adjustment issue that causes the gasket problem in the first place.[p]7) All CERAMIC parts are warranted for life. BGE takes care of their customers above and beyond the call of duty IMO. I know that they have replaced parts on many occasions when they were not obligated to do so and they will go out of their way to keep you satisfied.[p]Good luck and you will never regret buying one!!!![p]Frosty Ones!
Jim

Borders

GonnaGetOne, Pull the trigger. Buy the Egg. Get to know your butcher. Keep us posted!
Scott

ToyCollector

Couldn't have said it better myself. I loved the large Egg so much I bought a small for smaller cooks only 2 months after getting the large. I have not used my old iron smoker since getting an Egg.

tn slagamater

GonnaGetOne,you will find that an "Egg" is an incredible device and it has owners who become fanatics, obsessed with it. It is very versatile, you can make jerky or smoke cheese at 175 degrees or grill steaks at 750. It bakes pizza and bread like a brick oven, imparting a much improved taste over oven baked.Meats are much more moist. Smoked chili, even pies, cobblers,etc. It is very efficient and fun to use. You will enjoy it!

Unknown

Thanks for the timely responses. JSLOT I appreciate you taking the time to answer my curiosities. The BGE lovers that communicate here in this forum seem to be a great bunch of people. Living down in South Louisiana where we eat most anything that crawls or walks I am sure I will enjoy the BGE.[p]JSLOT, what is the Green Heat Gel you spoke of and where can it be purchased?[p]Thanks again

Smokey

GonnaGetOne,[p]I'm going on my sixth year with an egg (now have two of them). [p]1) Never owned a conventional pit, but I've become a BBQ snob. Most of my Q is better that most I've tasted.[p]2) Water is not required, but a heat deflector is common for indirect cooking.[p]3) I've cooked 14-18 hours is relatively ease in an Egg[p]4) Yes[p]5) This depends on how often you cook! Eggs are very thrifty with lump. I cook 3-4 times a week. High temp (searing of steaks) use more lump. I have gone through a 20# bag in a month and a half, but I cook allot!![p]6) For the most part, gaskets are no problem. on my first egg, I saw three years before a new gasket was needed.[p]7) Yes and no. The gasket is not, the cooking grate is not. (I think)[p]Smokey

JSlot

Most Walmarts carry the Green Heat products. Here's a link below that'll tell you all about it. I've used the electric starter, starter sticks, MAPP torch, and the Green Heat. For my money and methods, the Green Heat works the best.[p]Jim[p]
[ul][li]Green Heat[/ul]