Nope, not even a dad. For anyone who doesn't know what this is........it's a Big Green Egg. I won't go into too much detail, however, suffice to say, there has been a lot of hyperbole regarding this item. So, either I have been taken for a sucker, or it's dynamite. I tend to lean toward the latter. It's supposed to sear to temperatures at or about 700 degrees, perfect for steak or pizza. But, it also grills indirectly, and is a smoker as well. That being the case, instead of purchasing separate smokers, and kettles, etc., I decided to purchase just one item, as I have very little room to operate. I'm hoping the learning curve isn't too steep. I fired it up a little while ago. Getting it started gave me a little fit, but, once she got fired up, she went. Got it up to 600 degrees, and threw on a pork chop. Came out pretty good, actually. Anyone with any experience, I'd love some tips.
Oh man.
ReplyDeleteI look forward to hearing about your exploits with this!
I wanted to get one of these myself, but my other half was too worried I'd set our roof (the patio area we have) on fire.
There is a discussion forum dedicated to the egg. Tips and friendly advice to spare.
ReplyDeletehttp://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=showcat&catid=1
Yessir. Thank you. That site is where most of my pre-purchase research was performed. I hemmed and hawed over this for a month, mostly concerned about smoking. The eggheads successfully allayed my fears.
ReplyDeleteI have egg envy! A friend of mine got one of these a few years back, had me build a throne for it, and has never looked back. He grills pizza, he bakes bread on it, sears steaks, does some low-temperature smoking. They really hold the heat for a long time once they're warmed up.
ReplyDeleteI'll see if I can get him onto your site to answer more detailed questions about how he works it.
Thanks, Larbo. I'm going to smoke my next round of bacon on it next week.
ReplyDeleteLoad it up with real charcoal and some wood scattered through and start a top fire. Once it's burning cut the air to almost nothing to keep the temp around 200. Then place the shoulder of pig onto the grill and walk away for a few hours. Be sure the temp is 200 to 225 and let it go and go and go.
ReplyDelete