been wanting a big green egg for some time now and the old pit just ain't cuttin it no more, did a lil reading up on the bge website and this seems to be one bad machine, so for the guys that already have them, give me a lil input and incentive, is there any dislikes about it?

dislikes???



The PRICETAG


other than that....the few things I've eaten off of one (steak, pizza, pulled pork) has been outta this world-

I WILL be getting one....just waiting for that magic moment

Why don't you start making them

yeah T, thats the only problem i found too, i really like how they say it has so much tempeture range and control............gotta have one

I just want one of them Aucoin fab pits, they look like they would do just as good.

paul, check out biggreenegg.com..........this thing is the catsmeow!!!! plus charcoal cost me almost as much beer during the summer, my wife tells me i have a bbq fetish

you guys and ur big green egg. fukin high life must be nice, i tell ya. i just cant see payin that much for that lil bitty ol bbq pit.

How long does it take to light and get heated up?

not too sure wilson, thats why i started the thread, i need some input before i make this purchase

i mean seriously...can the taste be that much better? i just figured since im always drunk when bbqing what does it matter, hell anything at that point taste great. i have the best bbq i ever eaten every sunday.

best steak I have ever eaten was on a BGE, Ive eaten at some finesteak joint as well. Im the only guy in family that doesnt have one.


the deal with them is you can control the temps better then anything out there and thats a big deal when you do some smoking and cooking butts and shoulders for a long time at 225 degrees for 6-8 hours or wanting to sear a big fat juicy ribeye or filet at a high temp over 500 degrees for five minutes. Hard to do that with your average $150.00 Wally World special. Also heat and temps arent effected by cold weather or winds like most others are. BGE actually uses less charcoal then a normal say Weber grill does. The thick ceramic walls really hold the heat well. If you like it, it will be the last grill you ever own, sorta like the folks that got Aucoin boats

theres a knock off brand made in China and sold under the Bayou Classic brand name by Barbour Int. Retails I think around $500.00, Ive seen one, its well made, Barbour folks claim its made in the worlds largest and most modern ceramic factory in the world. Here is thier number 1-800-736-8028,located in Brandon Ms.

http://www.pelicansky.com/grills_grilli ... items.aspx

http://www.pelicansky.com/grills_grilli ... items.aspx

whats the pros of cookin a steak at 700 degrees anyway?

Aucoin - when you get your egg, make sure that you specify that it comes with the new NOMEX gasket. My only complaint on the egg is that I am about to replace the gasket for the 4th time. They say that they have them figured out now with the NOMEX and that is what this replacement will be.

It can be ready to cook on in 10 minutes -- and never any use of lighter fluids.

you know, we could have discussed this face-to-face this weekend...

of course, it would have had to be during the commercial breaks of Dularge Idol.

Wow.
You missed it.

could'nt get away bro....man i tried

Mr Aucoin I have never met anyone who regretted buying a BGE after cooking and eating off of one. I bet I have helped at least 20 people get their first egg after eating food off of mine. One guy had a little trouble understanding but the local BGE retailer has egg cooking classes a couple times a year and my buddy/his wife went to the class and now they cook on theirs as much as I do mine. Trust me when I say this that you will be glad you bought one. You will be amazed at the flavor and the unlimited ways of cooking with one. Get a large egg, watch the newspaper for meat specials,stock up on natural charcoal and get to cooking.
Randy

thanks randy..........can't wait to get it!!!

Ricky,
Go eat off one, and you will buy one. I like everyone else thought they were the most ridiculous looking thing out there as well as over priced. My only regret is not buying one sooner. Like the others have said, there is no other cooker out there that you can smoke, bake, and bbq one. I'll go from doing a Boston Butt one day for 14-16 hours at 220 to a pizza the next, to a steak the next. It's simply amazing how well you can regulate temps on this thing. On one batch of lump in the BGE I cooked a Boston Butt for 12 hours, a brisket for 8 hours, and two steaks at 650 F before I had to clean out the ash or add charcoal. Go find me another cooker you can do that with.

I forgot I can be cooking on mine in less than 10 minutes, but I use a little different method than most to light mine. I've got the nomex gasket Jon talked about, but my old gasket is still holding up after 100s of hours of cook time. Guess I'm not a dumbass and light my gasket on fire when I'm trying to get the lump to burn.