EGG vs Smoker?

mtbbq · February 2011

I recently got an EGG (replacing Weber) and have had great results. I also have a Cookshack electric smoker which I have been happy with using hardwood chunks. Anyone have thoughts whether there is any advantage to smoking on the EGG (brisket, shoulder) such as flavor or quality over the Cookshack. Thanks

cookn biker · February 2011

I'm not familiar with a cookshack smoker. Do you find yourself chasing temps all night on that for an overnight smoke? How does it respond in the cold/wind?

Chief Chef · February 2011

Never cooked on a Cookshack either but can testify that in the 6 months I have had my LBGE I have turned out so many great dinners, including butts, briskets and ribs that my wife now treats me as the Chief Chef.

Capt Frank · February 2011

Like the others, I am not familiar with the cookshack, but we all know that you don't need a pan of water to keep things moist in the egg and we don't have to soak chips, and the egg won't rust, etc, etc, etc, etc

cookn biker · February 2011

My point is there are no worries on long overnight cooks. The temp will stay where you've stabilized it at until the lump runs out. Even in bad weather conditions.

Nature Boy · February 2011

I think you'll notice a huge difference in the flavor. Electricity produces heat, but not much moisture and flavor. Also seems to me that any hardwood chunks would just smolder, and not burn cleanly.

A steady, happy fire burning in your Egg, with lump charcoal and wood chunks (that you've put in early to get them burning cleanly), will produce an environment that will lay down amazing flavors on your meat from beginning to end. There is almost no way to beat the flavor of a charcoal/wood cooker that is burning cleanly. Charcoal burning puts out moisture as well.

But you said you cooked on a Weber before. Did you notice a difference between results on the weber and the electric smoker?

Beers to you
Chris

transversalInactive · February 2011

I've used a Weber for years......along with numerous other grills/smokers. But when I got the Large BGE for Christmas, it was with the understanding that I get rid of all the other outdoor cooking aparatus I had amassed over the years. (Gotta admit, it did look like they were breeding out there.) The Weber was the only other one I kept. I still grill on the Weber, saving the BGE for low & slows, roasting, etc. I find that keeps a lot of the popping grease off of the egg. But, I have never owned or used a more complete unit than my BGE. It does it all. Now, all I need is more time to enjoy it!!

transversalInactive · February 2011

I've noticed an amazing difference between the Weber and the Egg.......the BGE will hold a constant temp so much longer than Weber, it isn't even a close comparison. I also find that the charcoal burns more slowly in the BGE and that the exhaust is a ton more aromatic than what comes out'a my Weber using the same lump. Also, the moisture retaining properties of a BGE just totally outrun the Weber. I'm no expert.....just my opinion. I regret that I waited until I was 64 to get my first one, but thankful that I finally did. One other thing......I have as much fun reading this site every night as I do cooking on weekends. Now, if only I can learn to curb my temptation to buy every dang BGE accessory I lay my eyes on!!

cookingdude555 · February 2011

Not much difference. I had an electric (masterbuilt), and I really enjoyed the results. There was very little draft since the heat source was electric, and the wood just needed enough heat to smolder the wood. I found the food on my electric incredibly juicy, and delicious, just like I do on the egg. However, my electric suffered in temps below 20, and I had to keep I out of the weather. I know the cookshacks are much better than the masterbuilt electric smokers, so they are probably better at that. In the end I sold it, not because the food was substandard, it was a hassle to maintain. I would bet your food is going to be similar in each cooker, but the cooking experience will be different. Enjoy both!

transversalInactive · February 2011

The only electric smoker I ever had was a Brinkman water smoker. I was never satisfied with the lack of adjusment on the heating element. It was either on or off, and when it was on, it was too hot. I tried manipulating the heating element temp, but to no avail. I finally put it in the corner and I think it eventually cohabitated with an "old Smokey" bucket smoker. After several years, tried it again to find the element had burned out. That's when I put it out on the curb and bought another "patio resident."

transversalInactive · February 2011

This is really OT. John, I see you're over in Salt Lake......I worked with a guy for several years who moved from New Orleans to North Ogden Utah for retirement. I email him all the time. He loves it out there. Bought property there 5 years before retirement. He calls it God's Country!!

mtbbq · February 2011

Thanks. Had to go feed so was away a while. I'm excited about trying the EGG for smoking (as soon as it warms up a little). The Cookshack has been good, but I suspect the EGG may produce better flavor.

mtbbq · February 2011

Hard to beat MT

transversalInactive · February 2011

No experience with a Cook Shack. I wonder how I missed it.......ain't many of'em I missed. However, I'll be surprised if I don't read many positive posts from you about the BGE. I've only cooked on it 4 times since I got it about 3 weeks ago and I can't wait for the next slo-cooking adventure. Enjoy it.....and enjoy this site. I love it.

transversalInactive · February 2011

Bingo!!

cookingdude555 · February 2011

Hey Sophie, your friend is right, great place to live! Although we have air quality issues, but most of the time I love it. I like to think my eggs arent putting out the bad air. If you smell real close, you can smell the bbq through the smog ...

Grandpas Grub · February 2011

The air quality out here is you cooking on your herd of eggs.

It's cold (-30 to -40 w/wind chill)...

I still have some 'stuff' for you John. Keep warm my friend.

Kent

FatMike · February 2011

I have a Large egg and a Lang reverse flow smoker. No doubt the Lang(stick burner) produces some great bbq and as far as smoking, I got to give it hands down to the traditional off set stick burner. The egg produces some great bbq and is very versatile. You can't beat the almost set it and forget it of an egg. My egg is a great chicken, steak, pizza cooker but for some low and slows I go with the Lang. I used to own a CS smoker and have had great results also. Both the egg and CS will produce good bbq but I would give the edge to the BGE

cookingdude555 · February 2011

Wow yes, it is cold. I cooked a steak on the mini today. I had it inside for some band maintenance, so it wasn't cold when I brought it out, otherwise I am not sure it would have gotten hot. (still hit 750 in 20 mins, love that litte BBQ microwave). I have a class by your house on Thursday. Maybe I can stop by after.

srq2625 · February 2011

My brother lives in AK, near Anchorage. He has one of these. I've tasted some of what he has produced and it is almost

as good as what I've produced on my large BGE. It's not hard to produce good product on these machines and they do maintain a pretty stable temperature.

However, I do know that he doesn't use it much in the winter and I know there are eggers in his neighborhood (define as being withing a 50 mile radius) who egg all year long without much concern for the weather.

Jer_inva · February 2011

I have a CS and my wife bought me an EGG for my birthday last month and I believe that between the two I have the best of both worlds. For long or overnight smokes (pork butts and briskets) I fully trust my CS and we love the taste of the products. I wanted an EGG as my CS doesn't crisp up the skin like I wanted for chicken or turkey. Granted the EGG is way more versitle in what it can do than the CS and if I had purchased the EGG first then probably wouldn't own my CS. Also because of the insulation in the CS construction the outside weather has very minimal effect on the inside temp (much like the EGG once you learn how to control temps). I recommend you keep them both until you and your family determine that you do or don't need the CS. Besides if you need to do a large amount of BBQ is sure does help to have a second unit around.

Frobozz · February 2011

The Cookshack is an excellent smoker. The Egg is more versatile. It's basically a ceramic multi-cooker -- in addition to smoking which it will do for 15 hours at least with little to no intervention, it's a tremendous steak- and burger-cooker. It also will cook pretty much anything that you can cook in an oven, such as bread or pizza or desserts or your basic pot roast -- and it will do it in almost any weather. In a memorable moment, I shoveled the Egg out of a 2-foot snowfall last year and made ribs for the Super Bowl.

Grandpas Grub · February 2011

Anytime after 5:30 I have to watch the 10 year old granddaughter do some gymnastics but will be home by then.

How many wings are you cooking Sunday?

Kent

stike · February 2011

Warms up? If you are worried about the outdoor temps having any effect, it won't

No need for blankets or tending the thing to maintain temps. The thing will peg 250 thru a snow storm. And the ceramics are insulation, really. You won't use any more fuel in the winter than summer, and the less fuel you need to hold a temp, the lower the air flow. And the less air flow, the less the meat will dry.

I personally q more in winter than summer because it's football season. And I swear the egg does best when there's one of those quiet, steady heavy snow storms.

Theophan · February 2011

I've had my BGE a little over a year, and my wife gave me a second one this past Christmas, and I LOVE my Eggs! I started grilling on what they used to call "hibachi grills" back in the '70s, little open charcoal grills that suited small apartment balconies well, but then grilled on Weber grills, charcoal and gas, for decades. It's just amazing to me how VERY much better everything I make in the Egg is than anything I ever did in a Weber grill.

But I've never used the Cookshack smoker you're talking about. What I'd say is to decide for yourself by smoking things in the Egg, with guidance and feedback from some of the VERY knowledgeable people on this forum (not so much new people like me but people who have many years of experience), enough times that you really do feel confident that you now know how to do this as well as possible on the Egg, and then compare it to your experiences with the Cookshack. And then tell us about the results!

I love the BGE so much I don't think there's a chance in a million I'll be buying a Cookshack even if you wind up deciding you like it better for some things, but I'll be interested to hear your experiences anyway. Just be sure you've let the Egg do its best before making up your mind. I've enjoyed everything I've made in my BGEs, but still I'm learning, and I'm much more proficient than I was at first, so try it several times, learning as you go.

Theophan

Jer_inva · February 2011

Out of curiosity, what model CS do you have?

mtbbq · February 2011

Just the basic 3 shelf Smokette, actually had it almost 10 years. It does do a good job, but am thinking the EGG might add a little more flavor. Will follow-up when I smoke a shoulder or brisket on the EGG.

Cracked Egghead · February 2011

Check out Sam's Smoker Pro. Fantastic on the medium egg.

EGG vs Smoker?

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