Anyone own a

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Lol not really it is a bbq pit/grill.
 
They have a very active forum

http://www.biggreenegg.com/wwwboard/wwwboard.shtml

There is a lot of good info there.
Richard
 
I know a few people who have them, and personally, I have achieved much better results with a side box smoker than the eggs. I find they are harder to control the temp. Also you cannot achieve the same amount of space. I had 54# of meat in my side box for one party we had.
 
Originally posted by Doghouse
<br />I know a few people who have them, and personally, I have achieved much better results with a side box smoker than the eggs. I find they are harder to control the temp. Also you cannot achieve the same amount of space. I had 54# of meat in my side box for one party we had.
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I have a side box smoker, as well a a stainless gas grill. They claim the Egg will cook at 220 unattended for 18-20 hours with only 6 lbs of charcoal.
 
Russ,
I'm a little concerned about the quality of the meats and other goods after they've been cooked. Can you send me a few racks of ribs and some briscut so I can taste them for myself?
 
Originally posted by JimGo
<br />Russ,
I'm a little concerned about the quality of the meats and other goods after they've been cooked. Can you send me a few racks of ribs and some briscut so I can taste them for myself?
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I'll put you on my list.......You are #19920
 
A friend of mine used to have one when he lived nearby. He swore by it. Don't know if he still does but I'd take the bet... it'd be easy money. Gives a good smokey flavor.
 
They just happen to have a large distribution warehouse about a mile from me. I am still waiting for them to do a sample BBQ so I can go over and visit the place. I do believe they deserve a telephone call about now. [:D]
 
We had one here in Japan our first 5 years and I loved it. As a comparison I will mention that I made about a dozen "smokers" back in the 70's from 1/4 and 5/16 steel tractor butane tanks. They are still working today. I have used smoker/grills since the late 60's.

Having said that, the "big green eggs" here in Japan were orange. Movers broke ours when we moved from Tokyo to Osaka in '91. I looked and looked and asked lots of companies for a place to purchase another one but could not find a place.

They used less charcoal, retained the heat better and did well in the winters as compared to a normal grill and even my steel smokers. When we took a furlough back in the States in the late 80's, I found a place in Memphis that had the green egg smokers. I almost bought one even though I had the smokers that I made in the '70s.

They aren't good for large amounts of meat but good for 3 to 6 people worth. They are designed for slower cooking than a normal webber type of grill, which in turn gives it a smokier flavor than the grillers do.

The green egg's cooking won't appeal to those who like "grilling" or direct fire flavors only. It does appeal to those that who appreciate slower smoke and milder heat cooking. I loved the flavors of the egg and it sure used far less charcoal and wood chips than most others.

I think they are too high priced in the States though.
 
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