Prospective Egg Owner Questions

Unknown · June 2005

After looking at various charcoal grills, I'm considering a green egg, but have very little information to go on before bringing one home. Here are a few (kind of dumb)questons if someone would be so kind as to reply:
(1) When you cook chicken thighs, for example, considering the lid is closed and apparently needs to remain closed while cooking, how do you determine when they are done? Can you use a polder thermometer and let the cable extend through the closed door for reading the meat temp without lifting the door?
(2) Since there is not a water pan to catch drippings, when you slow-cook something like a Boston butt, do you place it in a rack over drip pan that all sits on the cooking grate?
(3) Considering how small the bottom vent/opening is, is it difficult to clean out the ashes?
(4) Ninety-five percent of the time, I cook only for my wife and myself. When the kids and grandkids come home, I sometimes cook briskets and butts (currently on a WSM) a day in advance. I have a gas grill I use for quick grilling. Which size egg should I buy?
(5) What other important questions have I overlooked?[p]Many thanks for all replies.
Chuck/Tx[p]

Daddyo · June 2005

Chuck/Tx,
You don't have to cook with the lid closed, but I see no reason not to. Yes, you can run the thermometer cable out, everyone does it that way. With chicken you will learn how long things take in one or two cooks and won't need to bother with the Polder thereafter. I mostly use it for butts and brisket.[p]I use a "platesetter," which is an optional piece of thick ceramic that shields food from direct heat. If you want to have a drip tray, you just sit it on the platesetter. There are 3 or 4 inches of space between the platesetter and grid.[p]I find it easy to clean ashes. I do, however, use a shop vac, just because I have one handy. Keep in mind that the Egg, when used with lump instead of charcoal, will leave very little ash. If you are just cooking chicken legs, I'll bet you could cook on a large 10 times without adding lump or cleaning it out. [p]Can't help you with the size question except to say I don't think you need a large for just you and your wife.[p]Customer service at BGE is second to none. So is the help you can get from the real pros on this website. I never heard of anyone that regretted bying an Egg.

eggor · June 2005

Chuck/Tx,[p]lots of questions, maybe a qouple answers.[p]on chicken, i base it on time and temp., it takes a few runs before you figure it out. The egg will cook a lot faster than you may think, but even overdone the food is moist.[p]drip pans are a must for some things. primarily to prevent grease fires, and messing up the inside of the egg.[p]ashes... no problem. a shop vac works great!!! but you can do more than good with an ash tool. Lawn Ranger makes a pretty nice one!!![p]I bought a large first and would highly recomend it. But i recently got a small to do the majority of the cooking. There is a lot more that you can do with the large.[p]Any important questions you left out????... well for the first year or so you gonna have so many questions it'll drive you crazy. Things like what temp do i cook a pork loin. Yesterday, you would have just thrown it on the grill....Tomorrow you'll check recipes and ask questions, then look into each others eyes after that first bite... ok OK you can fill us in the details later.LOL.[p]Scott

Smokey · June 2005

Chuck/Tx,[p]1) You should cook with the top closed. The ability to retain moisture is one of the great beefits that happen with the ceramid dome closed. In addition, the reflective nature of the ceramic create an oven effect with the flavor of grilling with lump charcoal.[p]2)The platesetter creates the indirect cooking you speak of![p]3) no problem cleaning out ash, but lump charcoal produces far less than briquets.[p]4)The medium is a great size, but depending upon your dealer, it may be core cost effective to get the large.[p]5)Why wait any longer!![p]There are many egger in your area (Autin, TX ... right).
Hopefully one of them will chime in and can help set you up![p]Smokey

JeffHughes · June 2005

Chuck/Tx,[p]You will love the Egg, it is much more versatile than some other grills that you have mentioned you are looking at...[p]1--Polder cables go between the lid and the base no problem...[p]2--You can use a drip pan or you can let thing drip and the let you egg go up to about 700 after you are done with low and slow, cleans things up wonderfully...[p]3--Ashes are easy to clean, especially with a shop vac or a Lawn Ranger ash tool...[p]4--Get a large, I've never heard anyone say "I wish this thing was smaller"...[p]5--I have a Hasty Bake as well as my Egg, the HB has only been used for overflow since I bought my Egg...[p]Regards--Jeff[p]

Chris · June 2005

Chuck/Tx,
According to polder they do not make any thermomters that will work in a smoker. I called them after my thermomter started registering higher than what the dome thermomter was showing.

Unknown · June 2005

Chuck/Tx,
Don't hesitate. Get the Egg. There is NO OTHER cooker that can do what this machine can do. The others here have answered most of your questions, but I will add my two cents. My wife and I eat most of what is done on my Egg. I would never start out with an Egg smaller than the large. Go for the large. If you find a dealer worth his salt, he should be able to help you with most questions. If not, this forum will. [p]Jerry

Unknown · June 2005

All,
My goodness, how nice it is go get so many replies. Thank you. I greatly appreciate your help.
Chuck/Tx

Unknown · June 2005

Chuck/Tx,[p]Two things I've learned since reading this site regularly and owning an Egg the last 4 weeks is it's versatility. You can sear at 1000 degrees, you can smoke at 250 degrees for 20 hrs and many eggers bake bread, make pizza and bake desserts like apple risp on the egg. They all taste great.[p]You may, and I mean may, have a littlr adjustment using the Egg compared to the WSM. I used the WSM too which is one dimensional in the sense you open the top vent all the way, all the time and you adjust the temp by opening or closing the bottom 3 vents. I am learning that the Egg requires you to open and close the top vents to stablize temps. Opening the top isn't solely to allow heat and smoke to escape but to enable throughput of air from the bottom vent upthrough the top vent.[p]Howard

GrillMeister · June 2005

Chuck/Tx,[p]You seem to have your answers, but I'll recommend a large BGE. I use mine to do pulled pork and brisket all the time and a large will allow you to do a whole brisket. I used mine to take 2nd place in brisket at the Founders Day Cook-off in Dripping Springs last year.[p]You missed the Texas Eggfest out at Lake Travis by a few weeks, but we'll be out there again next May.[p]I hope you go with the large. You won't be disappointed.[p]Cheers,[p]GrillMeister
Austin, TX

Daddyo · June 2005

Chuck/Tx,[p]Texas Chuck? Sounds like a piece of meat. You gotta be a natural for an Egg.

Unknown · June 2005

GrillMeister,
Oh, too bad. I live in Lakeway, in the Village of The Hills. I definitely want to attend the one next May.

Unknown · June 2005

Daddyo,
Hadn't thought about that, but it's true. Only I prefer brisket over chuck roast, like any other Texan. Anyway, whatever my handle, it's beginning to sound like I need a big green egg.

Kramer · June 2005

Jwirlwind,[p]Go for the large! I've only had mine one week, but I'm totally hooked. I love the temperature control capabilty, and the food is totally moist without a water pan. This BGE thing is a cult for a reason. It's a passion about quality cooking. Mine has already achieved "alter" status. I treat the BGE with reverence and approach each meal with anticipation of excellence. Nothing else compares!

Unknown · June 2005

Chuck/Tx,
I have a medium egg and absolutely love it. While I agree that nobody ever said I wish I got a smaller egg, a medium fits perfectly for what you need. If two butts will feed the whole family you should be fine with the medium. I agree with all the other responses, they were all spot on. I'm thrilled you are considering a ceramic cooker, you really can't go wrong.

GrillMeister · June 2005

Chuck/Tx,[p]That's just around the corner. We have it at West Beach Marina usually the weekend before Memorial Day weekend. We had 20 eggs on the waters edge cooking all weekend long. It's a great time to meet new friends and learn new recipies.[p]Cheers,[p]GM

a.smack · June 2005

Chuck/Tx,[p]get in your truck...go to the store...get the large..and get to grillin'...[p]

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