Still on the fence on the BGE

There is an Eggfest in your part of the state next month:

http://eggwegofest.com/

If time is your biggest concern then maybe the egg is not for you although I can get the large to 600 in under 10 minutes with the weedburner. Granted it takes a little more planning but my routine after work is to light the egg and set the vents for about 300 then see what I want to cook. While prepping the food I can make adjustments to dial the appropriate temp based on whats available in the fridge. In the time it takes to prep most meals the egg is cruising along at the right temp.

I didn't buy 4 eggs to make it easier I bought them to make it better
Keep the gasser but I'm sure it will eventually lose it's place on your patio.

Have you eaten any EGGed food?
If not, the Dealer might to somethin up for ya...
but an EGGFEST is the way to go :woohoo:
and once-used BGEs are a lot cheaper

That was funny. I have had my share of mistakes, but not on the Egg yet. I know it will come though.

Wife thought I was nuts wanting to spend that much money on a grill. After a few cooks on it we went camping and used a charcoal grill well needless to say she went and got a small so we could take it with us. Can't say I've had anything bad on it yet. Get one you won't be sorry.

Roger,

Just one question for you. How often do you wake up and think about what your going to cook for dinner? For me, during the first year, it was every day. Now I pretty well have it figured out the night before.

Lets just say that 99% of us here DREAD even thinking about cooking on a gasser, no matter how much money was spent on it. You may has well cook IN the kitchen and not waste the cash. I do get a kick out of the 'Flavor bars' and the after market smoking boxes you see around.

The egg will make an ordinary cook or even the backyard bozo a wizard with food.

You simply get home, fire it up, prep your food and then cook. Absolutely no more time spent than on your gasser.

Remember, as a group here, we have nothing to gain whatsoever from you becoming an Egghead. But we do however, want everyone to have the same opportunity to make the absolute best food possible in or at your own home.

I have however poached some Artichokes and some chocolate chip cookies, but blame the cookies on the pre-made dough, too hot of an egg and the beer.

If you don't dig the egg, you can always sell it. Here on Craigslist you only see people looking to buy a used one. Almost never for sale.

You should smell the Apple wood smoking away, waiting for the pork chops. :P

You definetly get more out of your food natuarly. A real problem is that you will develope a sesitive palate for real nataural wood burning food and less added fats to make it taste good. This is a bad thing or a good thing, but it is bad because it will be harder to enjoy meals at your friends or at restaurants you currently enjoy. If you live in Chicago go check out the BBQ restaurant called Smoque BBQ. You can make the stuuf and get that flavour from your future egg.

I had a crack appear in the lower base of my egg. I sent in a quick picture and it was warrantied asap. Warrantly is life time, just remember a simple real of care, do not move the egg around when it is hot, it will crack, I never did it must have been from when it was curing. The gasket is your only maintence.

I was like you and I stalled a whole year before I bought one, I call myself a jackass for not committing sooner.

I currently developed a BBQ Rub called Cluck & Squeal.
Stayed tuned www.cluckandsqueal.com is being built right now.

It is a great thing for a family to make your own pizzas on as well.

Marc

Roger,

I'm a relative "newbie" to the forum, but have lurked on it for quite some time after I bought my Egg. Within that time, I have learned most of what to do properly, what NOT to do, etc.

Prior to buying the Egg, I started researching grills. Being an Engineer, I tend to be a bit "anal" about things, and will spend months researching until I feel I've learned enough about it. Reading sites like this one, as well as the Naked Whiz's site, among others, (even "competitor" sites & forums) gave me a lot of great info, both pro & con.

I also made up my own "decision matrix" which is basically an Excel spreadsheet listing out the factors important to me (weighted on a numerical scale) and which grills I was considering. If you put information like that into numerical / graph form, it's easy to see the winners / losers / pros / cons for each grill.

Needless to say, the Egg won. Why did it win, you may ask? It's certainly not the "cheapest" grill out there (and so it ranked low in terms of price), it's certainly not the most portable. But, for me, the biggest factors were versatility (how many things can you do with it versus other grills), technical / customer support (what happens if something breaks / goes wrong), availability of accessories, durability / value (how much "bang for my buck" do I get, or is this a waste of $$ & overpriced), business longevity / continuity (how long has the company been in business versus a "fly by night copy-cat").

In most of these categories, the Egg won - hands down. The only other things to come close were the "other" kamado-type grills (in terms of versatility), but they lost out to the Egg in terms of technical & customer support, and business longevity / duration.

And then of course is this forum - you can tell a lot about a product by what people who actually own / use one say about it.

Word-of-mouth advertising is a "no holds barred" situation - think about it, if you get a good product or service, you might tell a couple people about it - but if you get a BAD product or service, you might tell a couple HUNDRED people about it!!

Anyway, that's just my opinion - YMMV.

Finally - GO GO GO to ye next Eggfest - eat the food, mingle w/ the people, ASK questions - that'll be one of the BEST ways to make the decision!!

HTH,
Rob

I've biffed a few things, but I've also had the occasional problem on the Weber or the stove so probably no change there.

It is possible that I have messed up more than I know, but the Egg rescued me.

Get one and you won't even be able to see the fence from where you end up.

I'm like you - I haven't gotten my egg yet. I do think I would jump right in if I had tasted anything from it- I like the idea of how many things I could do with it but it is a lot of money to spend not actually having tried food from it. Especially since I need to get a new stove/oven too right now.

Roger, Welcome to the forum. Come on in the water is fine.

Roger,

I understand exactly where you are coming from. I have a mediuum egg and a Fire Magic Echelon 730, the "gasser" has an infared burner that I sear steaks with, a rotisserie, a smoke box, "flavor grids" which hold woood chips, fruit, etc. I can cook a steak just as well in a lot less time and I don't have to worry about gaskets and flare-ups.

With that said the egg is great for slow cooking but I'll never give up on my gasser, until you have used a high end grill you really don't know what you're missing.

The BGE in my opinion takes lots of time and planning, I am retired and have the time....but even so there are times when I don't want to deal with the egg setup. Also I have a medium and contrary to what people say, they are not steady as a rock on temp. Mine goes up, down and all around on a slow cook, requires watching and minor adjustments every hour or so.

Now I am sure I will get lots of posts against me on this and I am not trying to start a feud. I like the Egg but I do have concerns that over time I will have cracks and with living in Thailand where the warranty is virtually useless to me.

All in all I like the egg, just trying to give you a different perspective on your decision. If I had it to do over I would have bought a large, from the forum it seems they are more stable temperature wise.

Also I may give in and buy a Stoker or similar product to keep the long and slow cooks stable.

I apologize now if I offended the forum.

Cheers, Mike

Congrats on your purchase. You will never regret it once you get going

Mike...We are all allowed to have, and share our opinions. That's what the forum is all about. Sorry to hear you are having difficulties controlling your temps though...our medium is the easiest egg to adjust temp wise in our family of four eggs. Hope you are able to get it working better for you.