tyrion Posted September 7, 2010 Report Share Posted September 7, 2010 I'm looking into buying one of these after doing some reading. I was curious if anyone owns one, has used one or has any knowledge regarding The Big Green Egg. Quote Link to comment Share on other sites More sharing options...
skullguise Posted September 7, 2010 Report Share Posted September 7, 2010 Some pretty good reading on another forum I frequent: Outdoor grilling, Grills and cooking tips - Tweak City Audio and Smoking meat - Tweak City Audio Used to be a GREAT thread on AV123 forums, but since they went belly-up it disappeared. It talked a lot about the BGE's, and some competition. Plenty of food forums out there to check out, too, if you have the patience. Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 7, 2010 Author Report Share Posted September 7, 2010 Thanks, I've been reading some of the stuff out there and it has an almost cult like status. Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted September 7, 2010 Report Share Posted September 7, 2010 My cubicle partner has one. Brags about how good it is all the time. Anything specific you would like to know? Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted September 7, 2010 Report Share Posted September 7, 2010 Mike, have you considered a Traeger pellet grill? Quote Link to comment Share on other sites More sharing options...
kevin gilmore Posted September 8, 2010 Report Share Posted September 8, 2010 My boss has one of these things, (the bigest size one) and absolutely loves the thing. I've had some food from it, and it sure is tasty. It can do things my gas fed weber cannot do. Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 8, 2010 Author Report Share Posted September 8, 2010 My cubicle partner has one. Brags about how good it is all the time. Anything specific you would like to know? I guess whether any issues with reliability. I've read some people have issues with cracks in the firebox. The fact he brags about it all the time suggests that he's pretty happy with it which is the kind of thing I was looking for. Marc, I will look up the Traeger. Reks, if you mean by campfire, a big ceramic egg that is green in color, nope. KG, thanks, that's the kind of stuff I wanted to hear. Quote Link to comment Share on other sites More sharing options...
kevin gilmore Posted September 8, 2010 Report Share Posted September 8, 2010 Before i had the weber, i had a TEC. Way expensive. Was supposed to last 20 years. Firebox and ceramics cracked after 9 years, then i found out that they can't sell replacement parts because the ceramics were wrapped with an asbestos like compound and then inserted into the firebox. So even though it had a 20 year warranty i would have had to send the thing back somehow to the factory. That was not going to happen. Moral of the story, nothing lasts forever. If you don't run the thing at 11, it should last 10 to 15 years. But it is made of clay/ceramic/who knows what. And if you drop it, or if it falls over due to wind (kind of hard to do as its pretty damm heavy) it might break. Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 8, 2010 Author Report Share Posted September 8, 2010 If I could get 10 years out of this or any grill, even $1200, I would be pretty happy. Quote Link to comment Share on other sites More sharing options...
Duggeh Posted September 8, 2010 Report Share Posted September 8, 2010 Was it just that the cost and difficulty of sending it back wasn't worth the money? When my dad installed our kitchen, the sink came with a 20 year deal. 19 years later it cracked down the centre and, what with mum magically still having the reciept, it was replaced at no cost, with a fresh 20 year deal. If that happens again, my parents wont outlive the third sink. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted September 8, 2010 Report Share Posted September 8, 2010 My buddy in Atlanta has one. It's been about 8-9 years now, and he still raves about it. Yes, it's pretty much a cult, and he fully expected me to join. I'm too lazy to grill as much as he does, and I like to eat more than to cook, so wouldn't spend the cash, but I will say when we visited him, we had some of the best grilled meat ever! Off the top of my head, I remember him saying it's based on some ancient Japanese design, but using modern materials. It affords you great control over temperatures based on its shape and degree of opening/closing of top and bottom vents. Great for grilling, great for smoking, great for socializing - there's some big Green Egg club he's in ... not sure if it's formal or just a group of fanatics in the area. He says that anyone who loves grilling should have one. Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 8, 2010 Author Report Share Posted September 8, 2010 Now that's what I am talking about. Anyone want to buy an Amarra 4? Just kidding. I think the Egg may be doable. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted September 8, 2010 Report Share Posted September 8, 2010 If you gave any ?s, let me know. I can get you in touch with him. I do remember him saying not to go cheap. Get the big one, and don't forget the nest! But then this is HC, I would expect no less! Also, it uses chunk/lump charcoal, rather than briquettes, so start looking for good sources of that, too. Quote Link to comment Share on other sites More sharing options...
kevin gilmore Posted September 8, 2010 Report Share Posted September 8, 2010 Well the TEC at the time cost me $4500. Completely stainless steel guaranteed not to rust. They lied. The only way to send it back to the factory was to take it apart, because no standard shipping company would have taken it in one piece. And all the screws and a lot of the stainless was rusted pretty bad, so there was no way to take it apart. Went into the trash can. Only some of the parts had the 20 year warranty, so it would have likely come back with a $2k bill. Never again. Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted September 8, 2010 Report Share Posted September 8, 2010 Just checked with my co-worker. Reminded me they love it and it's the best grilled food evar. All that aside, the only issue they have had is difficulty in getting it lit. I'm assuming it is operator error. Otherwise it has worked flawlessly. Apparently they discovered it because a deli they go to uses a big green egg to cook their pulled pork, which means it is getting hard commercial use. Apparently the deli has had theirs for about 8 years without issue. Theirs however gets light use, maybe a couple times a month in the summer. Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 8, 2010 Author Report Share Posted September 8, 2010 Thanks all! What younall are telling me is confirming what I've read which is what I was hoping. The wife is a go but I want to finish the bathroom, which is a couple of weeks away. Quote Link to comment Share on other sites More sharing options...
jvlgato Posted September 8, 2010 Report Share Posted September 8, 2010 they have had is difficulty in getting it lit. I'm assuming it is operator error. My buddy has an electric starter. Plug it in, heating coil into bottom of the the charcoal, ready in 10-15 min! Quote Link to comment Share on other sites More sharing options...
Aimless1 Posted September 8, 2010 Report Share Posted September 8, 2010 My buddy has an electric starter. Plug it in, heating coil into bottom of the the charcoal, ready in 10-15 min! Good suggestion. Apparently his problem is not getting enough air to get it started. After listening to the long explanation, he appears to have been slow to learn to leave the lid open when igniting it. Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 8, 2010 Author Report Share Posted September 8, 2010 My concern was with temperature control, which is done by opening and closing a lower vent and one at the top. While it can fluctuate a bit, maybe 25 degrees, apparently it does not effect the finished product. Maybe you can ask your friends whether that has been an issue. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted September 8, 2010 Report Share Posted September 8, 2010 My concern was with temperature control, which is done by opening and closing a lower vent and one at the top. While it can fluctuate a bit, maybe 25 degrees, apparently it does not effect the finished product. Maybe you can ask your friends whether that has been an issue. That would be my chief concern as well. The Traeger has a dial that is used to control the pellet feed, which controls the heat. The lower end models have three settings and the higher end models offer continuous adjustment. This weekend I smoked a pull-pork butt and a brisket at the low setting was dead on 200 for about 30 hours between the two meet cuts. I'm looking into grills at the moment as well. These two are on my list, as well as something that has an infrared heating option. I've narrowed these down to one of the Napoleon Grill models. At this point, I'm leaning towards one of the Napoleon's, but have to wait until some remodeling is finished, like yourself Quote Link to comment Share on other sites More sharing options...
grawk Posted September 8, 2010 Report Share Posted September 8, 2010 Smoking and wood based grilling isn't a precise thing, it's a feel thing. You control the temperature by adding more or less wood Quote Link to comment Share on other sites More sharing options...
Salt Peanuts Posted September 8, 2010 Report Share Posted September 8, 2010 Your post piqued my interest until I looked up how much it costs - I/we just don't do enough grilling to justify the cost. Keep up posted how you like it when you get one. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted September 8, 2010 Report Share Posted September 8, 2010 Smoking and wood based grilling isn't a precise thing, it's a feel thing. You control the temperature by adding more or less wood for those that disagree, the Traeger solution is pretty much perfect, huh? Quote Link to comment Share on other sites More sharing options...
grawk Posted September 8, 2010 Report Share Posted September 8, 2010 Couldn't say, not having experienced it. I've always used a smoker of some sort (weber, and now my oil drum style w/ sidecar) Quote Link to comment Share on other sites More sharing options...
tyrion Posted September 8, 2010 Author Report Share Posted September 8, 2010 I guess I need to look into the Traeger grills. Marc, how do they compare in terms of price to the XL Egg? Quote Link to comment Share on other sites More sharing options...
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