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Alternate Heat Source BGE
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SteveWPBFL
Posts: 1,327
Anybody out there with a gas BGE? i.e. a BGE converted to run on propane or natural gas? Is there a reason you wouldn't do that? Like the reason you don't use charcoal lighter fluid? Or maybe a 'lectric BGE? i.e. converted to heat with an electric coil? I'll hang up and listen!
Comments
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1st- With or without lump. 2nd- with lump probably fill the burner holes with ash and drippings.LET'S EAT
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This guy did a nice job of a gas conversion. As efficient the Egg is with lump, I don't really see the need.
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Without lump.
There are gas grills and smokers, and electric smokers. Why not a 'lectric Egg? Especially for indirect. Just add some electric oven components to an Egg.
If that's not attractive at least some of the time it might suggest the allure with the Egg has a lot to so with charcoal and or wood smoke effects.
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if i couldnt use my weed burner and sqeeze the handle once ina while it would not be as much funXL Walled Lake, MI
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Pyromania!
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Why would you want to corrupt such a beautiful thing?
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Sorry 'bout that. Tried t embed a video of a guy that has a gas conversion but it didn't work out...
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This guy did a nice job of a gas conversion. As efficient the Egg is with lump, I don't really see the need.
Forget the gas conversion, I'm more interested to see how this guy claims he cooks with "coal" !!!
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There's a reason people switch from a gas grill to a charcoal cooker (Egg) and never go back. And that is charcoal. There's just no comparison to anything cooked on a gasser to that cooked over charcoal. Simple as that.Packerland, Wisconsin
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Why would anyone go out and spend the money on a BGE and then convert. Just go buy a cheap gasser and convert to a gas line, why waste the money.
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booooo!
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I've noted it must be primarily cooking with charcoal and or smoke that is the attraction. But let's not forget the ceramic grill body that allows very low and very high heat conditions to go with direct and indirect cooking styles. Therefore, if you wanted to improve a gas grill you should consider a ceramic grill body.
I know by now that by the time I think of something someone else has done it. Just wanted to hear first hand that's all.
Back to your regular scheduled cooking program. Spatchcock chicken today, Mickey style (with a rub at 400F indirect high in the dome, 165F breast and pull). Goo goo ga joob!
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There's a reason people switch from a gas grill to a charcoal cooker (Egg) and never go back. And that is charcoal. There's just no comparison to anything cooked on a gasser to that cooked over charcoal. Simple as that.
Amen - Choke!
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Why would you want to?
I still have the gasser in the outdoor kitchen. For somethings - thats where I go. For example doing a quick batch of salmon burgers after work - 10 minutes to pre-heat - 10 minutes to cook. I know the Egg would do better - but there is a convenience. Also, for larger groups, I have done meat on the Egg, while roasting vegatables on the gasser.
I got the BGE for the taste of charcoal and wood - I would not consider changing it. Just my 2 cents.
Cookin in Texas -
As a smoker, even if you get close to the flavor with a gas conversion and woodchips, part of the joy of BBQ'ing is gone. Getting the wood right and mastering control of the fire is part of the experience.
For grilling, my gas grill does fine if I'm in a hurry for a basic burger or fish, but it doesn't hold up to a wood fire for steaks or burger perfection.
Cooking on an XL and Medium in Bethesda, MD. -
Direct, above, not indirect.
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propane produces water vapor when it burns. that's ok in a leaky (air-wise) metal gas grill, but not sure about in an airtight egg. some moisture might be ok, but if someone already has difficulty getting their chicken skin to crisp up, i can't see that being helped by a burner.
other thing to consider is that it won't be able to get as hot as if stoked with charcoal. you can sear a steak, but raging lump is hotter than flame.
ed egli avea del cul fatto trombetta -Dante -
Good points, but so far no first-handers or even an eye witness.
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Anyone ever bought a Porsche and put a Volkswagon Bug engine in it. It should make it get better gas millage .
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I know a dude that bought a VW and hung a fiberglass body on it and calls it a porsche. Like the kamado joe equivalent of a BGeed egli avea del cul fatto trombetta -Dante
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I think Costco sells that hotrod right beside their "Egglike product".
Some guys are buying them and then talking about how great they are on the Porsche forum.XL,L,SWinston-Salem, NC -
Anyone ever bought a Porsche and put a Volkswagon Bug engine in it. It should make it get better gas millage .
No, but people who bought the Porsche 914 essentially got that. @-)
I never understood the attraction, although the car did handle well.
Cooking on an XL and Medium in Bethesda, MD. -
It was the Karmann Ghia replacement, never really meant to be in the same league as the 911.I never understood the attraction
Gerhard -
If not for VW, Porsche would not exist.
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Or maybe it should read if not for Porsche there would be no VW.Gerhard
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And yet a vw is not a porsche
If not for hitler, volkswagen would not exist
Let's not quibble. The point is, even an exact replica is still a replica.ed egli avea del cul fatto trombetta -Dante -
Besides it being a HUGE waste of time, effort, and MONEY - the purpose of buying a grill which is made to have natural lump charcoal as it's fuel source is the smoky taste imparted onto the food from that fuel source.
For me, I never understood ppl's desires for propane grills. Even before I got my Egg, I MUCH preferred an old weber charcoal grill over propane - because of the taste imparted onto the food from the charcoal (and, sometimes, the lighter fluid - but that's another story) hehe.
My opinion is that a propane grill is NOT "grilling" or BBQ-ing, it's just basically an outdoor stove.Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
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