The Big Green Egg
Getting ready to get the Large model for at home. Used a Cabello's silver bullet water smoker for years. Mostly for the November turkey event. Then an occasional brisket during the summer. The thin ...
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I have had a large BGE for 15 years -- we use it about three nights a week, year round (since it almost never rains in Southern California, unfortunately). One important trick -- get natural lump charcoal, not briquettes. I use mesquite lump -- it is fairly inexpensive, about 17 dollars for a 40 pound bag. Messy stuff -- dusty, too. But it works well, and I can load up the BGE in the evening, stabilize the temp, and it will cook all night at the designated temp -- never have to load in new charcoal.
I use oak, hickory, maple, and olivewood chunks -- not chips -- for the smoke flavor.
Another handy thing is a remote thermometer by Redi Check. Not expensive, and you can monitor the temp from inside the house.
Camping without my BGE is the only downside of RVing. I can't imagine bringing anything so heavy and fragile on the road. To compensate, we bring frozen portions of BGE smoked food with us on our trips.
By the way, the BGE company is great on warranty claims -- lifetime, and they mean it. I doubt they would cover road hazard damage, though.
To finish up, a quick list of what we make on the BGE -- chicken (whole or parts), beef, pork (especially ribs and pork shoulder), fish (especially salmon), meat loaf (a mix of meats), bread (usually in a dutch oven), pizza on the grill, and grilled veggies (especially eggplant). I smoke my own chipotle peppers, too.
I use oak, hickory, maple, and olivewood chunks -- not chips -- for the smoke flavor.
Another handy thing is a remote thermometer by Redi Check. Not expensive, and you can monitor the temp from inside the house.
Camping without my BGE is the only downside of RVing. I can't imagine bringing anything so heavy and fragile on the road. To compensate, we bring frozen portions of BGE smoked food with us on our trips.
By the way, the BGE company is great on warranty claims -- lifetime, and they mean it. I doubt they would cover road hazard damage, though.
To finish up, a quick list of what we make on the BGE -- chicken (whole or parts), beef, pork (especially ribs and pork shoulder), fish (especially salmon), meat loaf (a mix of meats), bread (usually in a dutch oven), pizza on the grill, and grilled veggies (especially eggplant). I smoke my own chipotle peppers, too.
