Big Green Egg

[Terry Green]

Steve....don't know what kind of Traeger you got...but mine gets up to 400.  I cook all sorts of stuff on it....just don't want folks to think its just a smoker....far far from it.  It IS a grill.

And with  the indirect heat, you really don't need a sear on a steak....that process is used to seal one side of the steak to keep the juices in on direct heat cooking, and as you know, both the grills are radiant heat which greatly increased dry out of meats.  Of couse, if you have other reasons for a sear...

BTW...just how do you sear a steak on a green egg?

[JockC]

I lined the bottom of my Treager with firebricks and bought a thermal blanket from another manufacturer for the top, and I can get to 450 degrees easily and quickly in a Montana winter.  Having the grill out of the wind as much as possible helps also.  If you go to one of the Treager websites you will see discussions of removing one or both heat baffles for a direct flame sear.  People who know more than I say there are no problems with grease buildup with the baffles removed, but I'm leery of that in bear country.

[bretto]

I went to check out the Treager grills at the place where there website said they are sold near me. They haven't carried them 2 years.

Do You fellers that own the Treagers store them inside? Or is it possible to cover them and leave them on a deck?

[JockC]

I bought mine at a Costco promotion, and it came with a really nice cover.

There is an electical connection for the auger, so you likely need to take care not to let it get wet.

[bretto]

Thanks Jock.

[Terry Green]

Mine stays out in the open on my patio....with the Traeger Cover.

[Tomahawk01]

Try a Royall Wood Pellet Grill, You will say Big Green what!!!!  http://www.royallgrills.com/buy.html?page=shop.browse&category_id=1  You will be amazed!

[chromedome]

[Homebru]

I've got an Egg.  I love it.  My only issue was learning to be patient with it as it heated up.  And you've gotta be careful which charcoal you use.  Some last longer than others.  Each type has it's own flavor.  Mmmm good!
homebru

[Scott Grella]

Thinking of getting a Traeger but also looking at the Green Mountain Grill Daniel Boone model.  Anyone familiar with them?

[Angus]

We went for the KamadoJoe over the Egg due to the better side tables and the overall finish.  Both are basically the same.  But I gotta say, pizza, salmon, meats; why did I ever want a propane bbq???  We use it almost every evening, and I see one of the attachments is a carrier that mounts to your hitch receiver.  WELL!!!!

[tom cunningham]

I have three sizes of the Kamado. Tip on the extra large is that they really generate and radiate a lot more heat than the large. Need to put in extra effort to keep the heat down...the large is plenty for a 24# turkey.....Tom

[dnurk]

Another BGE owner and it is without a doubt the best home related purchase I have ever made.   Wood fired pizza oven?  Check.   Sear steaks to produce better-than-steakhouse results?  Check.   Overnight pork butt or brisket in 10 degree weather without a single trip out to adjust the temp or add wood?   Check.

Yes, they are expensive but you will never buy another grill...lifetime warranty on everything and they stand by that.  I've had to have all the internal ceramics replaced due to them cracking (I use it a lot even in the winter and that hot cold fluctuations crack the ceramic) and it was incredibly easy.  

Would not hesitate to recommend with the utmost confidence.

[Mint]

I finally got around to getting a Kamado and have been kicking myself ever since on why I waited so long. I ended up getting the Kamado Joe since I really liked the innovations they have made like the divide & conquer grill system.

I've been using it most nights for the past month since I got it and my wife says she would have bought me one years ago if she thought I would do the cooking most nights.

[Pivo]

One thing that helped me justify the relatively higher cost of the egg (I just bought a large, platesetter, and tax for about $1k) was that a nice gas grill is about 4-600 and you will be lucky to get 5 years out of one.  Not much to go wrong with ceramic.  No burners or ignitors to go out. Also can't do a butt or brisket right on a gas grill.  Not sure what you cant do with an Egg but I've done tons with it in two months.

[highpoint forge]

As an aside I'm saving for an egg L, as my infrared grill went to mom and dad and their professional stainless huge grill is coming here. I hopefully can get enough out of selling it to get an egg. I cooked my very first Turkey dinner completely alone and it was the easiest thing I've ever prepared simply season and truss bird, put in pan over liquid and close it up. 13lb bird was done in like 3-4 hours never had to touch it except once done. Stellar hit at the meal and I came off as the genius chef. Get one if you can. Sometimes the pop up on Craigslist.....

[dnurk]

I know this is an old thread but I thought I would post it here for anyone looking at or considering a BGE.....   Look around your area and see if you can find an "Eggfest" event anytime during the spring or summer.   They happen all over the country and are usually sponsored by a local BGE dealer.  They put out a number of brand new Eggs and then have folks come and cook on them.  Tons of good food and a great place to learn how to cook on the Egg as well.  

When the event is over they sell off these once-used Eggs for a discount over new.   Great way to get a fantastic product and save a little money.   I bought mine over 8 years ago but if I was looking at one now this is exactly how I would do it.

[Mint]

Like I said before, I'm kicking myself for not getting one earlier. I got mine in August 2014 and I've used it at least 4 times a week ever since.

Here is a whole pork shoulder I cooked for my archery club.