Big Green Egg

[ILChief]

Been looking at these and may buy one this spring. I figure some of you grillmasters own one. Are they worth the $$$? What size do you recommend? I'm looking at the Large or XL. Anything you don't like about it? Do you have it in the nest, table, or some custom built island/kitchen thing?


How do they work as grills? Smokers?

Discuss. Any pics are welcome.

[Stewie]

Originally Posted by Fire Me Boy!

I've actually read that a water pan in a komodo actually makes it noticeably TOO moist.

There's another problem with the Komodo. Juicy brisket is horrible.

[tooge]

Oh, and one other thing. I hear BGE folks talk about how it's not just a smoker like the WSM, but it can grill, bake, etc. Ummmm, so can any vertical cooking vessel. If you pull out the middle section of the WSM, you essentially have a kettle with a lid. Don't use the water pan, and you are grilling. Use the water pan, and you are baking. Same thing.

[Fire Me Boy!]

Originally Posted by tooge

Not really. They are both vertical style smokers/cookers in essence. Both are charcoal fueled. Both have a lid that opens at the top with the food above the heat/smoke source. Really, the only difference is that the BGE is ceramic and the Weber is enamel coated steel. Temp control is very similar as well. I don't use water in my WSM, rather I fill the water pan with a small layer of sand that I put foil over, so it doesn't act as a "water smoker". One is just larger, lighter, less expensive, and more mobile because it easily breaks down into it's three pieces. Also, I'm guessing you are using the cooking area of the 18" model. The 22.5 is much more. Regarding the temp control, I've had both the 18 and the 22.5, and I saw no difference at all in that. It just takes more coals to get the same temp on the 22.5, but were still talking only about 2 chimneys of fuel.

Re: cost and weight, you keep referencing the BGE. The Akorn is MUCH cheaper and lighter than BGE. I'm not even considering BGE, as I won't spend that much money.

[Stewie]

FMB. Do you own a smoker? Just curious.

[Fire Me Boy!]

Originally Posted by Stewie

FMB. Do you own a smoker? Just curious.

I used to have an offset, and at various points a propane vertical, and now an electric (that I got new for free, and don't use much).

I have a Weber Platinum charcoal kettle 22.5" for grilling. Done a /little/ smoking on it.

[Stewie]

Originally Posted by Fire Me Boy!

I used to have an offset, and at various points a propane vertical, and now an electric (that I got new for free, and don't use much).

I have a Weber Platinum charcoal kettle 22.5" for grilling. Done a /little/ smoking on it.

That's quite an array. Did any of those options turn out good Q?

[Fire Me Boy!]

Originally Posted by Stewie

That's quite an array. Did any of those options turn out good Q?

The offset did a great job as long as I babysat the hell out of it. The propane did a nice job, particularly moist. The electric is my least favorite, but the easiest to deal with. The little wood pucks aren't the best. But it makes OK Q.

I've only used my Weber once for a bacon, which only took a couple hours and did a good enough job... Better than my electric did with other bacons.

[stanleychief]

Originally Posted by tooge

Oh, and one other thing. I hear BGE folks talk about how it's not just a smoker like the WSM, but it can grill, bake, etc. Ummmm, so can any vertical cooking vessel. If you pull out the middle section of the WSM, you essentially have a kettle with a lid. Don't use the water pan, and you are grilling. Use the water pan, and you are baking. Same thing.

Not the same thing, sorry. I've owned my Kamado Joe for about 5 years now, and many grills and smokers prior to that. Sure, you can cook on just about any smoker or grill, but the BGE will do a much better job at baking, roasting and general cooking. Try some chicken off of a BGE, and you'll see what I mean. Food comes out moist without the need for added water. Temperature recovery and stability is much better due to the thick ceramic too.

I'd say that the WSM can easily smoke just as well if not better than a BGE, but cooking is another story. Anyone looking to just smoke stuff would be much better served by getting something cheaper.

[Stewie]

Originally Posted by stanleychief

Not the same thing, sorry. I've owned my Kamado Joe for about 5 years now, and many grills and smokers prior to that. Sure, you can cook on just about any smoker or grill, but the BGE will do a much better job at baking, roasting and general cooking. Try some chicken off of a BGE, and you'll see what I mean. Food comes out moist without the need for added water. Temperature recovery and stability is much better due to the thick ceramic too.

I'd say that the WSM can easily smoke just as well if not better than a BGE, but cooking is another story. Anyone looking to just smoke stuff would be much better served by getting something cheaper.

Wait! What? This is about SMOKING! Who's baking/cooking???... in a smoker? There are several other BETTER methods for that.

[stanleychief]

Originally Posted by Stewie

Wait! What? This is about SMOKING! Who's baking/cooking???... in a smoker? There are several other BETTER methods for that.

BGE isn't just a smoker. You can actually bake and cook quite well in one. That being said, yes, there are much better options for both, providing you are near a kitchen.

[stanleychief]

Originally Posted by ILChief

Strange bump. I bought an egg over a year ago and love it

I'm hoping you've been to this site already since you've had your BGE for a year: http://www.nakedwhiz.com/ceramic.htm

The lump charcoal database is awesome, as is the 'T-Rex' steak cooking method. It's absolutely worth trying.

[Stewie]

Originally Posted by stanleychief

I'm hoping you've been to this site already since you've had your BGE for a year: http://www.nakedwhiz.com/ceramic.htm

The lump charcoal database is awesome, as is the 'T-Rex' steak cooking method. It's absolutely worth trying.

Royal Oak Lump is the vendor for Price Chopper Lump. People know this and it flies off the shelf at half the price at PC when it's on sale. Stock up!

[stanleychief]

Originally Posted by Stewie

Royal Oak Lump is the vendor for Price Chopper Lump. People know this and it flies off the shelf at half the price at PC when it's on sale. Stock up!

http://www.nakedwhiz.com/lumpdatabase/lumpbag34.htm

Yep, that's what I use.. Best Choice. Although, as you mentioned, word is starting to get out. I used to be able to find it at nearly every Price Chopper. Now I have to check a few when it's on sale!

[DJ's left nut]

Originally Posted by Stewie

The main difference between a ceramic smoker and a WSM is that a WSM is a water smoker. That makes a big difference in my opinion. It tempers the heat from the coals and adds a ton of moisture. To each his own.

Try sand in the bowl instead of water.

Still acts as a heat sink, doesn't add the moisture. Acts as a massive chunk of thermal mass so it will absorb a fair amount of heat.

It's not as bulletproof as the water, which you REALLY have to screw up to lose control of, but if you don't like all the moisture being added, it's a happy medium. Because water can essentially self-regulate, it's set and forget whereas you'll have to watch the heat on the sand. It's not ideal for pork butts but for shorter cooks like ribs, it does a nice job if you're willing to put a little more time into dialing in the temp on the WSM.

EDIT: Looks like Tooge beat me to it.