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.
d-train
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