Comparison

Dennis,
BGE is green, Weber kettle is black. HTH

Dennis,
I suggest you hang around this forum for a while. To answer your question, there is no comaprison they each offer two seperate cooking functions.

Dennis,
The BGE can cook for 20-30 hours for low and slow barbecuing. You can maintain temperatures as low as 150 degrees for making jerky, to 1000 degrees for searing steaks. You can roast, bake, barbecue, sear, you name it. A Weber kettle might be able to approximate some of those things, but you probably would have a lot of trouble achieving the same results. I've never used a kettle, and I hear they are pretty good for what they do, but I don't think they could quite cover as much ground as a ceramic cooker.[p]TNW

The Whiz hit it on the head.

The difference in price will get you what The Whiz said, plus a cooker that is impervious to weather and carries a lifetime warranty (with a company that will be here for a long long time and who stands by their product.)

Brows this forum, you'll begin to see. Buy one, and you will understand.

Great food can be done on a basic Webber, I think because of the fact that it runs on charcoal, and also because of it's shape that radiates heat pretty evenly inside.

Also, the Egg comes with a one of a kind "The Naked Whiz", who is a great help and inspiration to all of us here getting more out of our investment than I ever thought possible. Thanks TNW!

Justin

Dennis,
The Weber is for beginners and the Egg is for professional's[p]Chef Jerry

J Appledog,[p]Hmmmm . . . if I had a contrary mind I might interpret that as meaning that you need a graduate degree to operate an Egg while the Weber could be produce good food for a normal person . . . :>)

Dennis,[p]I am new to the whole Green Egg thing..and I have a Weber that I have had for 20+ years. I will give you my impressions as a total newbe...[p]I have used my Weber to grill, smoke, and even cook pizza. I have made my own inserts that allow me to keep the coals to one side of the kettle and so I can do indirect..[p]The real difference is temp control for me. With the Weber I either have to much or not enought coal. [p]I learned to do some pretty good things on the Weber..[p]Now the Egg...I have only had it a few days and I have already cooked several different things.....[p]Since the temp control is so easy...it is just plain easier to use the egg...[p]The food was "moist" and the steaks I cooked came out perfect...[p]If you think about it the difference is plain as the green egg on my face...[p]The egg is ceramic...therefore it holds heat..[p]The Weber isn't therefore a lot of wasted "heat" energy is lost...[p]I cook outdoors a lot and I can already tell that the Egg is a miser when it comes to fuel...[p]I would have already gone through a couple of 20lbs if I had been using my Weber..[p]I have only topped off the egg with coal...I can see where 20lbs will last a long time.[p]Is the Egg worth the money VS the Weber..[p]In my opinion yes..[p]Oh...and my 3000 dollar Stainless Steel Viking outdoor range has been given to my Nephew....