Green Egg BBQ

neptune one · Jul-16-2007, 07:18 AM

Has anyone used one of these ? I am thinking about buying one. Its alot of money , my Dad had one and the meat came out great. I guess I am buying it to remember my Dad.

cretin · Jul-16-2007, 07:49 AM

They are supposed to be the shit. I was at a national rib cook off this weekend and alot of people were using them. High dollar stuff. If they were using them my guess is they do the job!!

**Ali** · Jul-16-2007, 09:59 AM

Kamodo. They are the Shit.

the hook · Jul-16-2007, 10:17 AM

Best BBQ smoker EVER!

I inherited the one my father in law used all the time. Cooked some great meals in there. Precision air control to keep the temp just right, with adjustable vents top and bottom, along with the ceramic construction to retain and evenly distribute heat make it a joy to cook on.

I think ours got too hot once and developed a crack, which eventually caused it's demise. Haven't been happy with a Q since.

hj

GUERO67 · Jul-16-2007, 10:29 AM

wow and they're cheap!!!!! $869 for the biggest one!!!

sealskinner · Jul-16-2007, 10:55 AM

Komodo Kamado - KK Lineup New

FishStalker · Jul-16-2007, 11:05 AM

You want a bbq or a smoker?

If you want a real smoker for a hell of a lot less, check out the bbq galore bar-b-chef. Will set you back a couple of bills.

Me? I'm gonna be selling my bar-b-chef in a year or so and moving up to one of these:

http://www.gatorpit.net/2448_Smoker_2.JPG

bdmoe · Jul-16-2007, 01:15 PM

My bro in law has an original 'Kamado' cooker from Japan that the BGE and others are copies of. His is a little larger than the smallest BGE. He Q's a wicked Tri-Tip in this cooker in about 2-1/2 to 3 hrs. and it doesn't require a lot of attention to maintaining temperature. He can usually cook a couple of large Tri-Tips without adding any extra wood to the fire during cooking. Seems like the real benefit to these types of smokers is how efficient they are since they retain the heat and smoke very well.

In comparison, my New Braunfels Black Diamond Smoker would usually take 4+ hours to cook Tri-Tip and it would require a lot of attention to keep the temperature stable.

FishStalker · Jul-16-2007, 01:34 PM

They don't call it 'low and slow' for nuthin!

Temperature control is a function of how often you lift the lid, the design of your smoker and the type of fuel you use. My smoker is drafty so temp control can be a bitch (I can't suffocate the fire enough to cool it) and it sits in direct sunlight so it absorbs extra heat from the sun.

Any smoker requires some experience to learn the ins and outs of how she is best tended to get stable, even heat. Mines to the point where I can usually leave her alone for hours on end once I get her stabilized. That's important when I'm doing a couple of pork butts cause they usually taken 15-20 hours.

fish is a fish · Jul-16-2007, 02:40 PM

The things are the shit!!!!!!!
One of the homeowners we built a house for gave me one, and I love it.
Can hold temp. for hrs. I will never own any other charcoal grill. got to love the slow and low.

johnz · Jul-16-2007, 04:47 PM

My Dad always had one when I was a kid and I found one at a garage sale for cheap. They are the best. HEAVY terra cotta makes for super controlled cooking and very little heat loss/coal use. If you have the bucks, buy it and enjoy it.

RASTA · Jul-19-2007, 06:18 PM

i love my bar b chef thanx to fishstalker!lots of great meals in it,,,,now where do you buy this gator pit at????????---rich