A couple of days ago I was grilling some chicken breasts on the Big Green Egg and opened the top too fast without “burping” the egg and letting some oxygen in more slowly. A huge burst of flame shot out and took care of a good patch of hair on my arm!
Smelled gross.
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Whoa! Somebody I know who actually has a Big Green Egg. I’ve been eyeing one, but haven’t quite bit yet. What are your thoughts? Have you tried smoking or using it as a pizza oven yet?
I love the egg. Really. I had it for a week and without reservation got rid of the other two grills I had before. I’ve done ribs (5 hours) and a brisket (12 hours) on it, and I’ve also done pizza. Everything turned out great, only lacking a little talent on the cooks part (me).
I’ve been meaning to blog more about the Big Green Egg but just haven’t. I’m a huge fan.
That’s good to hear. I’m junking my gas grill, thinking about buying a smoker, and getting frustrated with the limits of my oven for pizza – the green egg’s expensive, but not that bad when I look at the cost of all the stuff I’d buy instead.
How’s maintenance? Have you had it long enough to know if it’ll work in cold weather?
I wouldn’t buy a dedicated smoker, I’d go for the egg and get the variety of uses. It smokes great and can do pretty much anything you throw at it (note, it cannot cold smoke though).
Maintenance has been pretty easy. Wipe it down. The inside becomes all black after a few uses and that’s just how it is. Since it’s charcoal any food bits or grease just burn down. I did burn my gasket off making my first pizzas and had to replace that. It was more work than I expected, but not bad. In normal use you do that every couple years, or once a year at most.
Everyone says Big Green Egg can be used anytime, including in the deep winter. I haven’t had it long enough to try that first hand but given the thickness of the ceramic I can’t imagine having problems. It’s a bit of a beast.
I will know though. I’ll be grilling year round and plan to even do some long smoking sessions in the winter.
I agree it’s not cheap, but to get all the capabilities it offers it’s a bit of a bargain. I got mine at Kitchen Window.
“Everyone says Big Green Egg can be used anytime, including in the deep winter. I haven’t had it long enough to try that first hand but given the thickness of the ceramic I can’t imagine having problems. It’s a bit of a beast.”
I can tell you, from experience, that the Egg will perform in just about any temp. you want. Today I cooked two, (2), side by side boneless pork loins (4 lbs. each) in Massachusetts. The ambient temperature outside was 3 degrees. My large Green Egg was in the unheated garage. (So maybe it was 12 degrees :} ) Prior to cooking, I had rubbed the roasts with a nice, homemade pork rub and let it sit for about an hour.
I will admit that it took a little longer then normal to bring the Egg up to 350 degrees, but, once there, it held well. I did have to adjust a couple of times. (Open the bottom vent for increased draft).
After about 2 hours and a few minutes, both roasts had an internal temp. of 170. The outer skin was a golden brown, (I had added some soaked hickory chips to the Cowboy Lump Coal).
The pork was simply delicious. Moist, flavorful and compliments around the table.
If you have a limited budget, save your pennies and get a large Big Green Egg. You won’t regret it. The mandatory accessories are the place setter and a Nest with “side tables”.
Bon appetite!
Gil
I have cooked with the BGE in deep winter. Smoked a turkey starting Christmas eve at 9:30 pm. Took some time to get the temp right [started at 7:30} but it went all night without me looking at it. Temp was -10C at least. took off turkey at 9ish Christmas morn and finishe to inside temp in oven. Put in cooler and drove to kids house for Christmas dinner. Best ever. Melt in your mouth!
Smokin!
My wife didn’t understand how I was willing to spend so much on a grill until she tasted all the food that came off it. Smoked, grilled, baked, take your pick. AWESOME! I’ve never smoked anything before and on the egg it came out perfect. Now we don’t like BBQ from BBQ places anymore because the flavor and texture just can’t compare.