Big Green Egg
Posted 27 March 2011 - 11:00 AM
Posted 27 March 2011 - 11:26 AM
I am going for max crust on the lower end
Posted 27 March 2011 - 11:51 AM
Youtube - Leslie X
Posted 27 March 2011 - 04:50 PM
Posted 28 March 2011 - 10:00 AM
So it looks like I'm going to be getting the XL BGE. I'm going to start on the table for it next week & then pick it up. I'll post up pics when it's all done.
Posted 24 September 2011 - 09:25 PM
Posted 24 September 2011 - 09:36 PM
Posted 25 September 2011 - 10:51 AM
Posted 28 September 2011 - 12:49 PM
In addition to that you can add several other do it yourself mods like rack extensions, rotisserie etc. Just do a google search for wsm mods and you will have hundreds of good ideas.
Posted 23 October 2011 - 09:47 PM
Posted 27 November 2011 - 01:47 PM
May seem pricy but considering the versatility not to mention you will never have to buy another grill it's well worth it. I have two, a large and a medium. Got the large 15 or so years ago and still cooking on it like the day I got it. You will not regret getting one. Go for it.
My charcoal grill is about to completely fall apart & my wife is buying me a new grill for our anniversary. I have a couple friends that love their BGE & I'm leaning more that way. Anyone here have one?
Posted 01 December 2011 - 03:40 AM
My brother-in-law has a Big Green Egg, but I've never seen it move from his garage... kinda like his '68 Camaro, golf clubs and motorcycle. I might have to steal it from him for awhile to see how it does. Hard to imagine it'll grill/smoke 10x better than my old trusty Weber.
Oh, I should mention that the Weber has lived outside in the weather of Arizona, Wyoming, Colorado and Georgia year round, has survived rough moves 3 times and still looks as good as new... or would if I'd clean it. The stand is a bit wobbly now, but still holds the grill up and the wheels still roll.
- austin87 likes this
Posted 21 April 2015 - 10:49 AM
What everyone else said. IT WILL CHANGE YOUR LIFE, you can hold a "rock steady" temp without blinking an eye. you can sear steaks at 800 F. You can smoke at 180 for 18 hours. and make pizza and bread that are as good if not better than from Brickoven pizzarias. I just made a chocloate moruga pizza sauce last night lol with some frozen pods from judy last year. im making a margarita pizza with it tonight on the egg. Cant wait
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