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      05-15-2019, 12:08 PM   #1
Clark_Kent
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Big Green Egg (grill) discussion

Quick background...we owned a Weber LPG grill for a number of years and would cook on it often enough. Before moving into our new home in December of 2018, I sold the grill in favor of going in a different but unknown direction for our future grilling needs. An extensive backyard landscaping/hardscaping project is set to kickoff in about a month and my passion to get back on the grill has me inspired to pick up something new with a bit more range. Enter Big Green EGG. I'm decent on the grill and can hold my own but would like to take my grilling to the next level. I know there are a ton of YouTube videos out there and a forum about all things EGG but wanted to hear thoughts, reviews and pics from my Bimmerpost family before I move forward. I'm in full on research mode as I type but specifically, I would like to know the following:

If you own an EGG or ceramic kamado style grill, what are your general thoughts?
Which size do you own and which accessories are must have?
Is it relatively easy to use?
What all have you cooked on it?
What are the pros/cons?
Any other information worth noting?

For those who may not know what a Big Green EGG is, click here.

NOTE: If you don't have a Big Green EGG or ceramic kamado style grill, I'm interested in your thoughts as well.
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      05-15-2019, 12:27 PM   #2
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I have an outdoor style kitchen with a Kenmore gas grill. I live in Florida so I grill year round. I consider myself a very good grill cook. Lately Iíve been cooking a lot of fresh fish and veggies on the grill.

Iím very familiar with the Big Green Egg. My uncle has one and swears by it. He lives close by and Iíve cooked on it. Itís definitely different as you need to maintain the heat level but you can flavor things with various types of wood etc.
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      05-15-2019, 12:49 PM   #3
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The egg/Kamado is one of the few that I have not used personally, a couple friends of mine love them and my brother has one too.

The first thing that these guys learned is that it takes less fuel (charcoal) then you think it will. They hold heat very well for long low temp cooks.

Tim uses his mostly as a low and slow smoker, ribs a brisket mostly. Results are good, and better with each cook.

Phil cooks a wide variety of thing on his from pizza to pulled pork, he is a very good cook and gets very good results.

My brother has done thanksgiving turkey on his (spatchcocked), and I'm really not sure what else.

Don't know if any of this is helpful, but like most cookers they are as good as the user. If you choose to learn how to use it you will get excellent food out of it.

I would categorize the egg, along with almost anything but a gas grill as a 'hobby cooker' meaning you really need to take some time to learn how to use it properly.
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      05-15-2019, 01:12 PM   #4
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I have started grilling long time ago on a simple weber grill, then upgraded to chargriller akorn kamado style steel grill. now I only cook on kamado joe. the benefit of ceramic for retaining heat is excellent especially for low and slow cooks.

Here's my current setup (custom built cedar tables with kamado Classic II and JoeJunior







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      05-15-2019, 01:21 PM   #5
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Quote:
Originally Posted by 12v_dub View Post
I have started grilling long time ago on a simple weber grill, then upgraded to chargriller akorn kamado style steel grill. now I only cook on kamado joe. the benefit of ceramic for retaining heat is excellent especially for low and slow cooks.

Here's my current setup (custom built cedar tables with kamado Classic II and JoeJunior







Those cedar custom tables are stunning... especially the big one.
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      05-15-2019, 01:24 PM   #6
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Quote:
Originally Posted by 12v_dub View Post
I have started grilling long time ago on a simple weber grill, then upgraded to chargriller akorn kamado style steel grill. now I only cook on kamado joe. the benefit of ceramic for retaining heat is excellent especially for low and slow cooks.

Here's my current setup (custom built cedar tables with kamado Classic II and JoeJunior

...
Love this setup. Thanks for sharing! I also see you're in Atlanta.

A couple of questions...are those weathertight totes you're using? I would prefer to store accessories and the like outdoors under the covered patio but need to make sure insects can't get in. Also, who built your cedar tables if you don't mind sharing?
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      05-15-2019, 01:50 PM   #7
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https://www.weber.com/US/en/grills/c.../18501001.html



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      05-15-2019, 01:51 PM   #8
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Quote:
Originally Posted by Clark_Kent View Post
Love this setup. Thanks for sharing! I also see you're in Atlanta.

A couple of questions...are those weathertight totes you're using? I would prefer to store accessories and the like outdoors under the covered patio but need to make sure insects can't get in. Also, who built your cedar tables if you don't mind sharing?
I live north of Atlanta (Buford. Totes aren't water tight, but never had issues with bugs. I keep charcoal in one, and other accessories in the other.
I have built the tables myself. First I designed and drew everything using sketch up. I work in a cedar mill company so, having all the tools and material comes very handy. here are few photos of the constructions of the table. Table itself is around 250 lbs, all solid western red cedar.






















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      05-15-2019, 02:57 PM   #9
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Great looking build!
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      05-15-2019, 03:19 PM   #10
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Quote:
Originally Posted by 12v_dub View Post
...I work in a cedar mill company so, having all the tools and material comes very handy...
Please trade me jobs. Just for a day!
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      05-15-2019, 03:28 PM   #11
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Those are some awesome looking tables
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      05-15-2019, 04:27 PM   #12
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Those tables, goodness, amazing craftsmanship. Respect!
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      05-15-2019, 04:32 PM   #13
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Please trade me jobs. Just for a day!
We're hiring
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      05-15-2019, 05:26 PM   #14
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Originally Posted by 12v_dub View Post
We're hiring
LOL, tempting. But I've got a pretty sweet gig in the beer industry so that's tough to leave. I really just want to walk into that place and take a big old breath of Western Red Cedar. It must be amazing!

I worked in a custom cabinet shop for 4 years in highschool and college. Best damn job I've ever had.
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      05-15-2019, 07:56 PM   #15
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Quote:
Originally Posted by KenB925 View Post
The egg/Kamado is one of the few that I have not used personally, a couple friends of mine love them and my brother has one too.

The first thing that these guys learned is that it takes less fuel (charcoal) then you think it will. They hold heat very well for long low temp cooks.

Tim uses his mostly as a low and slow smoker, ribs a brisket mostly. Results are good, and better with each cook.

Phil cooks a wide variety of thing on his from pizza to pulled pork, he is a very good cook and gets very good results.

My brother has done thanksgiving turkey on his (spatchcocked), and I'm really not sure what else.

Don't know if any of this is helpful, but like most cookers they are as good as the user. If you choose to learn how to use it you will get excellent food out of it.

I would categorize the egg, along with almost anything but a gas grill as a 'hobby cooker' meaning you really need to take some time to learn how to use it properly.
Makes sense. I'm watching every video I can get my hands on to learn more about what I'm in for. BGE is Atlanta based and they offer a number of classes. I may enroll to get some hands on experience before I take the plunge.

Quote:
Originally Posted by 12v_dub View Post
I live north of Atlanta (Buford. Totes aren't water tight, but never had issues with bugs. I keep charcoal in one, and other accessories in the other.
I have built the tables myself. First I designed and drew everything using sketch up. I work in a cedar mill company so, having all the tools and material comes very handy. here are few photos of the constructions of the table. Table itself is around 250 lbs, all solid western red cedar....
12v_dub Very impressive. Have you thought about selling these in state?
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      05-15-2019, 10:25 PM   #16
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Quote:
Originally Posted by Clark_Kent View Post
Makes sense. I'm watching every video I can get my hands on to learn more about what I'm in for. BGE is Atlanta based and they offer a number of classes. I may enroll to get some hands on experience before I take the plunge.



12v_dub Very impressive. Have you thought about selling these in state?
Let us know if you get one.

I tried to come up with a reason to buy one, but i donít have a Ďholeí that it would fill right now.
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      05-15-2019, 10:43 PM   #17
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Originally Posted by 12v_dub View Post
We're hiring
So I assume you preferred the Joe over the Egg?
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      05-16-2019, 07:21 AM   #18
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I like having both but I do love my egg. I am sure the other ceramics are as good as the egg but I like to have the top of the top. If you get an egg get the eggenius.
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      05-16-2019, 11:03 AM   #19
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OP.... Here, let me help you out:

https://www.7post.com/forums/showthread.php?t=1118770

I started this thread a while back and it is FULL of great information, recipes, ideas, etc.
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      05-16-2019, 03:31 PM   #20
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I have the Home Depot brinkman grill. I don't see that brand anymore online so it may have been discontinued. It's pretty bad ass for the price I paid $299 for a 5 burner grill with the side burner and the seering burner thing. There is a nexgrill brand grill for $399 made of stainless steel online. Looks similar to mine but no upper rack.
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      05-16-2019, 03:40 PM   #21
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So my neighbor has a large BGE that's built into a table, much like the above. Since I never seen him use, I told him I'd take it off his hands. He agreed. Looking forward to adding it to my arsenal. But the question is: do I keep my Weber Smokey Mountain?

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      05-16-2019, 09:37 PM   #22
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So I assume you preferred the Joe over the Egg?
I never owned one, but apples to apples, you get more for your buck with the joe. plenty youtube comparisons out there
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