big green egg

Anybody have a BGE? Looking to replace our rusting away gas grill and am a little intrigued by these “cult type” grills. I have done plenty of reading, but would like some unbiased owners opinions.

My biggest concern is just firing up the grill for some burgers, brats, steaks. It appears they are almost as convenient as gas, with just a touch more work, they are ready to go in 10- 15 minutes, maybe a touch longer. I know about the low & slow abilities, but we will probably be doing more standard grilling than anything else.

Can anyone provide first hand experience.

“Cult” is exactly the right word. Man, there’s some weirdoes out there when it comes to BGE cooking. Honest to god, I found a post online on a BBQ forum and here was the title: “Cooking a quiche in BGE, somebody help please.”

Ummm, say what? Did you just post “quiche” on a BBQ forum?

Honestly, I’d say just get a second gas grill for the brat, burger, etc fast-grill duty. Sure, you CAN use the BGE for that, but why? Do you have a gas grill currently that you can just keep?

I like to slow cook, smoke, etc, on a grill, but I also keep a gas grill for the other 90% of the time. Too putzy for me to have to wait for things to heat up, I hit the button on the big Weber gas grill and she’s hot to trot in 5 minutes.

Grouse

“she’s hot to trot in 5 minutes”

gotta get me one of those

Thanks, our gas grill is beyond repair. making a decision of a BGE, or a weber gas. I’m leaning egg, but the convenience of gas has me think’in hard.

I’m not the griller my wife is but, see loves our BGE.She uses it all the time.If you watch any of the pro grilling cookoffs on tv they,use them all the time.The only draw back is the weight of them.I do not see how you can wear one out and we have had ours about 7 years and still looks like new.Very good product in my opinion.

When I was grill shopping I looked at the BGE it works for low and slow stuff but just to cook a quick burger or brat it seemed like to much. I ended up purchasing a Memphis wood pellet grill. I can cook low and slow or smoke with electronic Temp control. Or I can fire it up to 650 and sear a steak or any temp in between. I have used weber charcoal and gas grills for many years and would never go back now. It gets up to temp faster than a charcoal grill but is more controllable than any gas grill and you still get some of the smokey taste and no flare ups. If you want to do briskets or other low and slow techniques it works great. The BGE just seemed like it was geared more to the low and slow and would take a lot of time for a quick burger or brat.

Mwal

I went with a http://www.hollandgrill.com and that was 20 years ago. Paid nice $ for it but heck, even the ignitor still works! Have not replaced a thing. You cannot go wrong with an egg though. They are nice…

I’ve been kicking around getting a BGE for a couple years now. Now there’s knock offs for a better price, quality? Don’t know. Had a really nce gas grill for three years, got used once, gave it away. If you want to have your charcoal ready in 5 minutes, no problem. Guess it’s a matter of taste for me. I haven’t touched charcoal starter fluid for 10 years now. I think baking in the BGE would just be a cool thing. They do have their followers, that’s for sure, kind of like Subaru!

A couple years ago I read somewhere that people were having issues with the lid seals going bad and replacing them was not cheap.

I don’t see what all the excitement is all about with them, my Weber gas grill hasn’t let me down yet and if I need to bake a quiche or whatever I have an oven for that. And my Weber was about 1/3 the cost and can hold 3-4x the amount of food a BGE can.

People are either charcoal or gas. If you are charcoal the BGE is probably for you. If gas get a 3-burner weber and forget about grills for a decade.

Go to Amazing Ribs.

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Ummm, say what? Did you just post “quiche” on a BBQ forum?

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Go to http://www.biggreenegg.com and look what there main pic is.

Get a pellet fed grill, they are the best of both worlds. I have a Traeger with digital thermostat. There is no way I will ever go back to gas OR charcoal.

I’ve had my BGE for almost a year now. If I want burgers or brats, I dump some charcoal, light it in a few spots with a mapp torch, and 20 minutes later it’s ready. I can make NY style pizzas at 600 degrees or ribs and brisket at 225. It’s a grill, smoker, and coal fired oven all in one. There is nothing that I used to make inside that I don’t think that would be awesome outside on coal and wood. I used it 1-2x per week winter this year despite the cold we had. Well worth the price to me.

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Get a pellet fed grill, they are the best of both worlds. I have a Traeger with digital thermostat. There is no way I will ever go back to gas OR charcoal.

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If not go with a pellet grill. It’s the only way. Even my wife cooks like an expert.

I have had a BGE for a couple years, use it for everything, great for ribs, steaks, chicken, burgers, and the best pizza you will ever make! Even baked bread in it. Highly recommended, costly, but worth every penny and should last a lifetime.

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I went with a http://www.hollandgrill.com and that was 20 years ago. Paid nice $ for it but heck, even the ignitor still works! Have not replaced a thing. You cannot go wrong with an egg though. They are nice…

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My cousin has had a Holland for close to 10 years. He leaves it outside year round and it still works as good as the day he bought it. Never a flare up, you can put a steak or burger on it and not worry at all about it getting burnt to a crisp from flare ups.

Not cheap but you will only buy one the rest of your life.

If you like grilling you will not be disappointed with the big green egg. It don’t take long to fire up and the food is amazing. Get a good meat thermometer and the plate setter.

I’ve had/used a BGE, and it is fantastic. But it is also cost prohibitive. I just purchased a maroon egg, (not sure the exact name of it), from Menards. It cost around $280 and I have found it works just as well as the BGE at a fraction of the cost. I’ve smoked ribs, chicken, pork shoulder, pork butt, etc for times as long as 8-12 hours long. I would suggest this if cost is an issue for you (I know it always is for me:)

This cooking device is so good I bought two.