Help me decide on a Big Green Egg

Unknown · January 2006

I've been looking into getting a BGE or one of the similar manufacturers. Someone sell me on why I should go for the BGE and pros and cons of the BGE and it's competitors.
Also I have heard that there is or was a problem with a piece falling from the top easy when you open the lid. It may not have been on the BGE but I thought that it was. If so has this been a big problem and can it be easily taken care of?

BlueSmoke · January 2006

Tennessee Smokey,
This is not the place to elicit brand comparisons. Other forums may be; I do not know.[p]I think your decision to buy a ceramic cooker is the first, most important, decision. I have used, and enjoyed, first "my" and now "our" BGE's for the past six years. I have had problems: some predictable (toasting the gasket), some not (having a person cause the destruction of the dome by separating it from its band). BGE service, both from Atlanta and my local dealer, met or exceeded my expectations in both cases.[p]I believe the problem you mention, a piece falling from the top, refers to the ceramic rain cap. It can happen eaily, but only if the user is unfamiliar with the cooker, negligent, or impaired. Other than under those conditions, it poses no problem.[p]HTH
Ken

Kinger · January 2006

Tennessee Smokey,[p]I have had my large for about 8 months and loved it so much that I went and bought a small to go with it 2 or 3 months back. I have never come close to losing the rain cap when opening the egg. I would bet that if one were to get broken it would be do to a clumsy moment rather than simply opening the egg. I had a few warranty issues that were well handled by BGE and my dealer. I don't have any knowledge of the "competitors" ceramic cookers.

Unknown · January 2006

BlueSmoke,[p]Thanks for the reply. I am sorry for asking about the comparisons. I was more or less wondering some differences in the different kinds and was not aware of the rules. That was my mistake and I appologize. Thank you for your information on the BGE though, it will surly go into my decision if I get one or not.

tach18k · January 2006

Tennessee Smokey, Take the time read the forum for about the last month. The forum is more like an extended family in the long wrong. As far as the Egg goes, its just about the best there is, well in my 3 years using it. Have I used others, no. But I have driven a go-cart to a Mercedes, the go-cart was fun, the other was real nice, but I have a 4 door truck, and I'm happy even though other have problems with theirs, I dont.
I would recomened a large, as far as the top falling off, the rain cap was mentioned, well the rain cap is just that, a cap when you not using the Egg, hence keep the rain out.

stike · January 2006

Tennessee Smokey,
the biggest differences between the BGE and other ceramics are generally considered to be this forum, and customer support....[p][p]

cbs · January 2006

Tennessee Smokey,[p]I had a broken rain cap (won't say if I was negligent, impaired, or the other, but it wasn't the fault of the egg). While I was on the line with BGE headquarters ordering a platesetter (a $30 or so order), I asked about a replacement rain cap. They asked what happened. I told them, and they included a new one free with my order.[p]I've had my egg several years now. We are currently remodeling our house, and my egg has been locked up in storage for the last three months. I'm about to die. But, when we move back in next month, I'm buying an additional egg to go with the old one (or maybe I'll just wait for the Texas eggfest).

RRP · January 2006

Tennessee Smokey,
I bought my first BGE over 5 years ago and since then have added three more BGEs. BTW there are only two of us - it's something that gets in your blood! As for why this one and not another? Well...go to the other board and count the posts and then look at our board. This is a matter of extended family albeit a cyber one. Service from Hotlanta and my local dealer has been nothing less than fine. As for someone knocking a BGE because someone broke a cheap cap that's a silly reason for someone to tell you to avoid BGE.
If you decide to buy this lifetime investment that's great - but if you decide to go elsewhere so be it - but you're still welcome here to discuss cooking et.al. - we're a friendly group, but we don't kick tires and talk brands. OK?

BlueSmoke · January 2006

RRP,
Speak for yourself, Ron. While I don't kick tires, I do kick the cat, people when they're down, and pasture frisbees. Brands??? I've registered mine with the state livestock inspector: bar B doll. <grin>[p]To keep this food related, I baked a loaf of bread yesterday using Old Dave's starter: problem was there are two of us and only one loaf. I'd have taken a picture, but it didn't last that long.[p]Ken

Sandbagger · January 2006

Tennessee Smokey,[p]Step 1: Ask yourself do you want a ceramic cooker or a new outdoor cooker. If the answer is ceramic, then step 2.[p]Step 2: If you have never cooked on a ceramic cooker then at this step of your life, all models and manufacturers are basically the same. Right now, the only major difference (decision) in ceramics is size. Unfortunately, you need the ceramic experience to decide personally which manufacturer offers the best cooker for your style and ability. It's that chicken and the egg (subliminal ad) thing!

Step 3. I commend you on asking the question, because you have just taken your first step into the egg family. And, I say welcome. [p]Step 4. If you are like most of us, some days it is all about convenience and availability. So - 4a: How convenient is your ceramic retailer, because you will need stuff down the road. 4b: Do you have sources for after market items: thermometers, rubs, grid extenders, cookbooks and personalized accessories? 4c: Do you have access to a help center, assistance with the life long learning curve, such as this forum? 4d. Going back to size of cooker for a moment, does your ceramic's manufacturer offer other size cookers? I suggest this, because if you get hooked, you may not get another ceramic but you will certainly want another ceramic. 4e. Consider manufacturer warranties and research on how warranty issued are resolved.[p]Step 5: One of the many ways for me to tell about a product's quality is to check the action around the product. What, how much and who is talking up the product. So, the alphabet again - 5a: All the ceramic manufacturers in the USA have forums. Jump on each and see which has the greatest flow of information: number of post, content of posts and interaction between posters. 5b. Ceramic cooking requires accessories, so check where the people who make the accessories hang out, which manufacturer they call home. I offer BGE has a good number of people making accessories, including tools, rubs and books. 5c: I like to check what product loyalists say about the competition. Unfortunately, that may be a hard one to do on some forums. 5d. Is there an outlet to meet other ceramic folks? Again, if you enjoy ceramic cooking, do you have an outlet to party with people of similar interest?[p]I've tried to give you food for thought on how to best pick your ceramic cooker. If you have additional questions, please feel free to post or email me. [p]Good luck, Tom[p]

KBuck · January 2006

Tennessee Smokey,
When I bought my first Egg I was never told that was a “rain cap” and used it as my damper control. Friends would come over, open the lid and bust the cap on the patio. A brick made a fine temporary damper until the JB weld repair dried. I considered this routine a feature. You can only tell someone ‘don’t open the lid’ so many times; when they break something the message tends to sink in.

Grillicious · January 2006

cbs, you wil certainly save a chunk of change by waiting for the Texas Eggfest. That's where I got mine.[p]As for the rain cap, I was lifting (more like whipping) the cover off of my BGE shortly after getting it. The cover somehow caught the rain cap and it fell onto my patio. However, amazingly it did not break. There is a faint hairline crack on the inside, but it doesn't go all the way through, and it still works perfectly. This was pretty much my fault, but I lucked out.

Unknown · January 2006

RRP,[p]Actually, the piece falling off is something I read about in the FAQ of this site. It said something about the ceramic top used to control the temp. falling off and breaking.
I have noticed the "cult-like" following of the BGE though and that is why I am considering it.
As for the comparisons, I replied to another that I wasn't aware of the rules on it however it should have been common sense on my part. Won't happen again. I have found some good info on why to get the BGE on this thread though. Thanks

Dos Huevos · January 2006

Sandbagger,[p]Darn it, Tom. Now you've just convinced me that I need to buy yet another large BGE! Pretty soon I'm gonna have to start catering some just to get the wife off my back. LOL[p]Todd

EddieMac · January 2006

I love my BGE. Most everyone on the forum loves their BGE. It's NOT a perfect device. But I use mine most every weekend and my family and friends who eat the meat that comes off it swear that it is. I won't beg you (or anyone else) to buy one and neither should anyone else. Maybe you should get something else. But every time you eat something from another cooker, you'll be wondering if cooking it on the BGE would have been better. I never wonder. And that's good enough for me.[p]I also look forward to reading the BGE Forum every day....It's more than just backyard cooking....it's a way of life....and maybe it's not for everyone.[p]Ed McLean
Ft. Pierce, FL

Unknown · January 2006

Sandbagger,[p]Thanks Tom. That's some good food for thought. I mentioned some reasons in another reply as to why I am looking into the BGE but factors I didn't mention are that I had heard of this in a TV review that spoke highly of the BGE and also there is a dealer nearby, something I don't know if the "others" have around here.
My biggest concern in the ceramic cookers is money however. For me the price is expensive but the rewards will pay off in the long run is what I keep telling myself (and my wife to convince her). I am already hooked on ceramic cooking though and haven't even bought one! The reviews and forums have convinced me that ceramics are the right way to go.

KBuck · January 2006

Sandbagger,
Nice post, but you made one HUGE misrepresentation in 4d. Why not be completely honest with Tennessee Smokey and not say “if you get hooked” but WHEN you get hooked. The guy deserves to know what he’s getting into.

Ironbaugh · January 2006

Tennessee Smokey,
4 years ago the only thing I cooked was fried egg sandwiches. Now family and friends think I'm a culinary genius and expect me to bring food cooked on our Eggs(2) to every gathering. I've gotten every recipe off of this forum. And yes, we (my wife) have busted 3 raincaps to smitherenes. Just buy an Egg; you'll be glad you did.

BlueSmoke · January 2006

Tennessee Smokey,
As somebody else said, no matter what you end up buying ceramic is the way to go and this is the place to hang out. Even if my meager attempts at humor don't post with emoticons...[p]Ken

GrillMeister · January 2006

Sandbagger,[p]RESISTANCE IS FUTILE![p]YOU WILL BE EGGSIMILATED!

Bordello · January 2006

GrillMeister,
LOL
Your response is Eggsceptional[p]Cheers,
New Bob

RRP · January 2006

<p />Tennessee Smokey, I don't know how long you've been married nor how many grills you've gone through - but I personally have kicked a number of them to the curb. My last - and I DO MEAN LAST gasser was this $550 Ducane. When you are cost justifing with your wife - let alone yourself - remember the BGE is a lifetime investment that will repay you handsomely with a lifetime of wonderful food...and it won't be curbside trash in three years!

RhumAndJerk · January 2006

Tennessee Smokey,
One word … Eggtoberfest!
RhumAndJerk[p]

wrobs · January 2006

Tennessee Smokey,
I would like to add a few comments with regard to money. I considered the BGE a couple of years ago and turned away because of cost. I ended up with a $400 gas jobber. (in-laws went in half for my B-day) I cursed that durn thing everytime I cooked on it because of flame ups and such. In just a little over a year I was replacing the burner and these little anti-flame-up (yeah, right!) covers and ended up spending nearly $60. I finally saw the light that this gasser was eventually going to cost me as much and that I would probably replace it in the future and would end up costing me more. I finally got the Egg in June and couldn't be happier... besides, there are many more things I can cook on the Egg that the gasser wouldn't touch. You will not be diappointed... weigh the money out over the next several years and it ends up paying for itself in more ways than dollars.
Good luck and welcome to the forum... a true wealth of information here.
wrobs

fishlessman · January 2006

<p />Tennessee Smokey,
best backyard cooker out there

Unknown · January 2006

Tennessee Smokey,[p]I did the same hand wringing last August. I obviously bought an egg. It took me less than a month to dispose of my $400 SS gasser. Let me explain that I am cheap -- really cheap -- and research things to death. After a ton of research I ended up with the egg and it has exceded my expectations across the board. [p]I'm from California and thought BBQ was taking a hibachi to the beach to make hot dogs. With this forum, I now have made pulled pork that my buddies from Georgia and S. Carolina love. I make steaks that my friends from Texas and OK say are better than some of the really $$$ steak houses around here (Dallas). I lived in Seattle for 10 years, but now make better grilled salmon than ever. With this forum, it is becoming commonplace for my friends to say, "These are the best (beans, crab cakes, steaks, ribs, pulled pork, grilled chicken, smoked turkey, venison jerky, pizza.....) that I've ever had. [p]This forum, with the experts that visit every day, is imeasurable. Just visit naked whiz's web site -- (I can't give you a link, since my IT group blocks his site, because they think it's porn!) -- to get an idea of the wealth of info, support and loyalty. Dizzy pig, lawn ranger, guava wood, Dr BBQ - there are many in the cult that worship at this site. Sounds like you are on the cusp of making the right choice. [p]One last thought. I second guess every purchase I make, from my car, to my router, my computer, my wife's Christmas presents - EVERYTHING. I just realized, I have never once, for even a minute, wondered if some other cooker was better, or if I should not have bought it. I only wished I had bought it years ago. [p]Ed

Unknown · January 2006

fishlessman,
Can you post the recipe for that lobster bisque again please?[p]Ed

egghead2004 · January 2006

Tennessee Smokey,
I have a large and a small. perfect compliment to each other.[p]Here are a couple of pics....[p]
15# turkey
[p]prime rib[p][p]ribs[p][p]leg of lamb[p][p]tenderloin[p][p]pulled pork
[p][p][p][p][p]

fishlessman · January 2006

Ed in TX,
i hope i dont leave anything out, but every time i make it its a little different.[p]lobster bisque
2 lobsters 1.5 to 2 pounds each MAINE LOBSTERS, not southern bugs
2.5 cups low sodium chicken broth
1 cup lobster broth from inside lobster and water reserved from steaming
8 ounces snows clam juice
1 cup white wine
.25 cups brandy
1 small can tomato paste
finely chopped 1 small onion,2 stocks cerery,2 carrots,
2 cloves garlic
2 bay leaves
2 tsp sage or bay seasoning
2 tblsp butter/ 3 tablespoons flour
.5 cups light cream and .5 cups heavey cream
franks hot sauce or tobasco
salt pork
black pepper and seasalt[p]slowly heat the salt pork from a cold pan and add some olive oil if there is not enough fat for frying the veggies, discard the salt pork and saute the veggies until soft. add the garlic and spice and pepper then add the stock wine brandy paste juice and simmer about 1 hour. add a few cups of water to the steaming pan or some broth wine etc and steam lobsters for 10-15 minutes ( they will be red but not thoroughly cooked. remove the meat and save the juice for the soup, brake the lobster into bite sized pieces and add any of the green stuff and refridgerate. make a roux with the butter and flour in a small fry pan and add to the bisque, add the cream and add the lobster last. cook for 5 more minutes. when serving add a splash of brandy and a little hot sauce.
you could strain the soup before adding the lobster and cream, but the slight crunch in the bisque is desirable. places from north of boston, south will put the lobster in a blender to thicken the bisque, but many places up the coast of maine make it with chunks. make this on the stove top and the bread bowls in the bge. with fresh lobster there is no need to add salt, but if your buying tank lobsters you may want to add some seasalt and double the clam juice

Sandbagger · January 2006

New Bob, are you guys egging me on.....T[p]

Smoked Signals · January 2006

Dos Huevos,
I'm already catering meals at work ... last year brought in enough to buy another egg and enter competition BBQ contests. I just skim a little for the house when I cook for catering ... we have free BBQ all the time.[p]Doug

Help me decide on a Big Green Egg

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