Consolidated "Grilling/Smoking w/Green Egg, Weber, Pellet Grill, Kamado, etc." thread
#1
Original Poster
Join Date: Jul 2006
Location: SEA & RDM
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Consolidated "Grilling/Smoking w/Green Egg, Weber, Pellet Grill, Kamado, etc." thread
I just got a Green Egg after taking a BBQ/Smoking class. Does anyone else have one? I am starting to think it might be one of those purchases that seemed like a great idea at the time. I also have a Weber Natural Gas BBQ as well which we use a lot.
So does anyone else have one? Love it? Hate it? Ever use it? Any advice?
Ironically someone at Costco was selling a "red" egg so I bought some of their charcoal (hopefully red egg and green egg charcoal is compatible).
So does anyone else have one? Love it? Hate it? Ever use it? Any advice?
Ironically someone at Costco was selling a "red" egg so I bought some of their charcoal (hopefully red egg and green egg charcoal is compatible).
Last edited by andyh64000; Apr 10, 2016 at 5:47 pm
#2
Join Date: Dec 2010
Location: Indianapolis
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Depends on what you want to grill.
Cast Iron skillet, and an oven that has a below 200 temps true hard to beat,'
'I have 3 grills, 2 Gas, and a Charcoal, all Webers. Great for burgers, but fish, is often best finished in the oven, thicker the fish the lower the tempature
Green Egg is big in this area, one of the promoters has a restaurant, but so does Weber..
Enjoy, everything is great on a grill....even Pizza..
Cast Iron skillet, and an oven that has a below 200 temps true hard to beat,'
'I have 3 grills, 2 Gas, and a Charcoal, all Webers. Great for burgers, but fish, is often best finished in the oven, thicker the fish the lower the tempature
Green Egg is big in this area, one of the promoters has a restaurant, but so does Weber..
Enjoy, everything is great on a grill....even Pizza..
#3
FlyerTalk Evangelist
Join Date: Mar 2003
Location: Wyoming
Posts: 30,554
I've got a knock off (Kamado?)....we use it when I have the time. Getting it light and then to the temp I want seems to be a long process. Maybe I'm doing it wrong?
But once dialed in it is amazingly consistent.
When I don't get it dialed in and leave to go run bleachers I end up totally ruining a set of pork ribs - oddly enough that was today...i should have taken a picture.
But once dialed in it is amazingly consistent.
When I don't get it dialed in and leave to go run bleachers I end up totally ruining a set of pork ribs - oddly enough that was today...i should have taken a picture.
#4
FlyerTalk Evangelist
Join Date: Jun 2001
Location: Redondo Beach, Ca
Posts: 30,698
I have 2 Webers....natural gas and a charcoal. I pretty much only use the charcoal on the weekends because of the time it takes to get the coals right.
I do know that people love that green egg but it ain't cheap. There are websites and forums dedicated to green egg followers. Report back once you've had time to play with it. I don't think it's all hype though --lots of fans.
I do know that people love that green egg but it ain't cheap. There are websites and forums dedicated to green egg followers. Report back once you've had time to play with it. I don't think it's all hype though --lots of fans.
#5
Join Date: Dec 2010
Location: Indianapolis
Programs: Hilton-Diamond Lifetime Platinum AA UA, WN-CP, SPG Gold.
Posts: 7,377
My Charcoal is a Performance, lights with small bottle of gas, so it does get to temperature a little quicker.
I also have a water smoker kit installed, so we do keep the temperature low and cook it slow...
Talk about a following Weber has many fans...
Could The Green Egg, be a Weber, lined in cement and painted Green..it would hold the heat better...
I also have a water smoker kit installed, so we do keep the temperature low and cook it slow...
Talk about a following Weber has many fans...
Could The Green Egg, be a Weber, lined in cement and painted Green..it would hold the heat better...
#6
Join Date: Jul 2004
Location: Seattle, Wa
Programs: AS 75K & BR Member- HHonors Diamond - Hertz PC - Marriott Titanium - IHG Ambassador
Posts: 2,379
I'm a Weber Guy -
I Have both a Performer Charcoal for grilling (starts quicly w/propane) & A Weber "WSM" - Smokey Mountain 18.5 for Smoking Meat's. I hear the Big Green Egg is a fine unit - Spendy, right?
I find that using em often makes it all the more enjoyable regardless of their cost. Have Fun !
I Have both a Performer Charcoal for grilling (starts quicly w/propane) & A Weber "WSM" - Smokey Mountain 18.5 for Smoking Meat's. I hear the Big Green Egg is a fine unit - Spendy, right?
I find that using em often makes it all the more enjoyable regardless of their cost. Have Fun !
#7
A FlyerTalk Posting Legend
Join Date: Jul 2002
Location: MCI
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The egg is solid. I don't have one, but several friends do and they seem to love them.
I'm a Weber guy, both for smoking and grilling.
This is probably heading for OMNI soon...
I'm a Weber guy, both for smoking and grilling.
This is probably heading for OMNI soon...
#9
Original Poster
Join Date: Jul 2006
Location: SEA & RDM
Programs: UA - 1MM, DL Diamond, AS MVP75, Marriott Titanium, Hilton Gold
Posts: 8,036
#10
Moderator: Delta SkyMiles, Luxury Hotels, TravelBuzz! and Italy
Join Date: Oct 2001
Location: Los Angeles
Posts: 26,539
My nephew in Virginia has one and frequently uses it. He loves that thing. I have had the delicious brisket he cooks in there and have seen photographs of his Thanksgiving turkeys. He has entered BBQ competitions and won with that Green Egg. I wish he were OMNI-enabled so he could answer your question directly.
#12
FlyerTalk Evangelist
Join Date: Aug 2002
Location: Formerly HPN, but then DCA and IAD for a while, and now back to HPN!
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Posts: 10,677
I have 2 Webers....natural gas and a charcoal. I pretty much only use the charcoal on the weekends because of the time it takes to get the coals right.
I do know that people love that green egg but it ain't cheap. There are websites and forums dedicated to green egg followers. Report back once you've had time to play with it. I don't think it's all hype though --lots of fans.
I do know that people love that green egg but it ain't cheap. There are websites and forums dedicated to green egg followers. Report back once you've had time to play with it. I don't think it's all hype though --lots of fans.
I don't think it's all hype either. Folks who seem to know what they are doing swear by them.
#13
Join Date: Oct 2001
Location: SW WA
Posts: 3,882
I have a Weber Smokey Mountain (in addition to a regular Weber Genesis grill). We use it to smoke meat - ribs, pork butt/shoulder, brisket. You might check out the Virtual Weber Bullet site and forums for tips and recipes.
#14
Join Date: May 2004
Location: Night Vale
Posts: 1,872
I have had a big green egg for over 10 years. I think it was a father's day present from the kids. It is great and especially for smoking. I still want to build a table on wheels for it, and I would like to have one of the gizmos that automatically regulates the temperature. Be careful when opening it up when hot as it will singe your hair. Check out the big green egg forums. The green egg cooks best with copious quantities of craft beer. Briskets are the best and pork shoulders, and whole fish. I tend to use the gas grill for the smaller stuff. I am still looking for a piglet that will fit on the egg. Enjoy. I got the idea for this from a CEO boss that bought Kamodo ovens and liked to cook quail wrapped with bacon for parties.
#15
Join Date: Oct 2002
Location: DCA
Posts: 727
I've got an XL Big Green Egg and love it. The key for no fuss long cooks is getting a digital controller which will maintain your dome temp within a degree or two.