For The Love Of Port

I'm making a presumption that many folks here are not just winos (or portos?) but also foodies...

So my question is somewhat for the foodies, or anyone that would otherwise be up for paying a premium for what I hear is the best of the best of grills....

Does anyone here own a Big Green Egg? And what size? I'm considering getting one (though they are bloody expensive).... I've read a lot of great things, but I wondered if anyone here had an opinion. I'm not sure what size to get, either. I don't throw a TON of parties, so making 40 burgers at once is not necessary. But I'd like to make 14"- 16" pizzas in it, slow roast meats, a bit of smoking, and even occasionally roasting a full bird (or even a suckling pig?) would be ideal, too. Roasting a bird or small pig would be on the rare occasion, but if I'm going this far, I feel like I might as well have the option....

Any opinions or thoughts? Praises or Concerns?

Thanks!
Mark

PS I will also note that the most recent S. Leonardo ports offer put a dent into my Big Green Egg budget, but that is another discussion!

In addition to being a Port geek, I also happen to be a Certified Master BBQ Judge. So I have a bit of experience with a variety if outdoor cooking appliances.

The answer to your question is not simple. Various cookers have different specialties, so you should really figure out what you want to do with your cooker most often and then get one that's very good at that thing.

BGE has passionate followers. They're like Apple fans. BGE is a great product, but there are equally good ceramic cookers out there that are less expensive.

I gave a natural gas grill for grilling and roasting (and with a pizza stone could also cook a pizza), and a bullet-style smoker for barbequing.

I don't have a BGE, and with a gas grill and electric smoker, I'm not ready to add one to the collection of cooking devices. However, my parents have one and they love it.

This is a great website overall if you're looking for tips on BBQ. They've even done an article on ceramic cookers if you think that's the route you want to take.

http://amazingribs.com/BBQ_buyers_guide ... okers.html

They are very energy efficient, but don't have that much cooking area. Can go really hot which most smokers like WSM's can't. BGE's I think are harder clean, but could be wrong. I had done barrel and vertical (WSM). If I were to buy another one, I'd go for the wider WSM.

You'd have to quarter suckling pig, to fit if it would at all.

Hello all,

Thanks for the input thus far. Glenn, a certified master bbq judge! Wow, that's very cool. And yes, I have gathered the sense that BGE owners are remarkably passionate about their egg! The apple product analogy is spot on.

The current uses for my current gas grill are fairly basic.... steak, burgers, corn, fish, chicken, pizza, etc. I have also custom fashioned it with a 'lump charcoal' option as well as a pizza stone that I move in and out. I'm able to get the temp up pretty high to make pizza (close to or at 800) and even though things have gone without a hitch, it is still clear to me that this gas grill is not made for that kind of high temp and it makes me nervous to do it much more. (I remove the propane tank and have a fire extinguisher handy just in case! (I'm just paranoid))

So making pizza (safely) was the catalyst of looking into a BGE or Primo, etc. At least it's made to get up to 800+ degrees. And I enjoy cooking with lump charcoal much more than with gas (unless it is for the occasional quick one-off hot dog or burger, in which case gas is nice and simple). Especially when it comes to cooking pizza. I'd much rather do it in my grill with lump charcoal than in my conventional oven.

However, I have a feeling that I'd treat my BGE or WSM or Primo or whatever much like I would my Vitamix Blender... in that I'll use it much more if I can do a lot more with it. I use the Vitamix blender almost once a day now, even though prior to purchasing one I almost never used a blender. (I swear that Vitamix blender is worth every penny we paid for it ... and it was a lot of pennies for a blender!)

So smoking meats, slow roasting meat and birds (goose, duck, etc), paella, etc are all things I'd like to do... and then roasting a 10-12 lb suckling pig has always been a dream of mine.

I see the potential value of 2 separate temperature zones, but because I don't currently have that, I have not felt the need for it. (Some BGE enthusiasts recommend just getting 2 BGE's !! haha.)

I find it interesting why/how WSM and Primo don't quite seem to have the enthusiasm that BGE has. (I haven't researched actual sales numbers, but the online presence and wall to wall enthusiasm for BGE makes me wonder what the difference is. Surely it's not just marketing?)

Thanks for the input!
Cheers,
Mark

Mark L wrote:Hello all,

Thanks for the input thus far. Glenn, a certified master bbq judge! Wow, that's very cool. And yes, I have gathered the sense that BGE owners are remarkably passionate about their egg! The apple product analogy is spot on.

The current uses for my current gas grill are fairly basic.... steak, burgers, corn, fish, chicken, pizza, etc. I have also custom fashioned it with a 'lump charcoal' option as well as a pizza stone that I move in and out. I'm able to get the temp up pretty high to make pizza (close to or at 800) and even though things have gone without a hitch, it is still clear to me that this gas grill is not made for that kind of high temp and it makes me nervous to do it much more. (I remove the propane tank and have a fire extinguisher handy just in case! (I'm just paranoid))

So making pizza (safely) was the catalyst of looking into a BGE or Primo, etc. At least it's made to get up to 800+ degrees. And I enjoy cooking with lump charcoal much more than with gas (unless it is for the occasional quick one-off hot dog or burger, in which case gas is nice and simple). Especially when it comes to cooking pizza. I'd much rather do it in my grill with lump charcoal than in my conventional oven.

However, I have a feeling that I'd treat my BGE or WSM or Primo or whatever much like I would my Vitamix Blender... in that I'll use it much more if I can do a lot more with it. I use the Vitamix blender almost once a day now, even though prior to purchasing one I almost never used a blender. (I swear that Vitamix blender is worth every penny we paid for it ... and it was a lot of pennies for a blender!)

So smoking meats, slow roasting meat and birds (goose, duck, etc), paella, etc are all things I'd like to do... and then roasting a 10-12 lb suckling pig has always been a dream of mine.

I see the potential value of 2 separate temperature zones, but because I don't currently have that, I have not felt the need for it. (Some BGE enthusiasts recommend just getting 2 BGE's !! haha.)

I find it interesting why/how WSM and Primo don't quite seem to have the enthusiasm that BGE has. (I haven't researched actual sales numbers, but the online presence and wall to wall enthusiasm for BGE makes me wonder what the difference is. Surely it's not just marketing?)

Thanks for the input!
Cheers,
Mark

I totally agree on the Vitamix and use it every day.

If I were in your cooking requirement I would buy a WSM and a gas pizza oven for outside. You'll have all bases covered without spending a banker's mint.

I have two friends that have both built outdoor ovens. One built a brick oven, gas fired, with wood box as well and a side tandoori. Another built a wood fired pizza oven. I suspect that's cheaper than a BGE XXL.

Ah yes, Eric; if I could build my own in my backyard, I would totally do that. The only thing I'm missing.... a backyard.

I live in an apt with a balcony that is 15' long and 8' deep. Alas.

One day, I'll have a backyard!

(and an on-site cellar)

Indirect heat is one of those things that you think you don't need... until you use it. Then a whole new world opens up and you can't figure out how you ever got by without it. So if you're serious about a ceramic cooker, I'd recommend the Primo Oval over the BGE for that reason alone. They're both high-quality top-end cookers, but the Primo gives you more options. It is, unfortunately, even more expensive than a BGE though.

If you'd rather not break the bank, though, and would like a little more flexibility, then I'd do like Moses recommended and get a Weber Smokey Mountain Cooker (I recommend the 22.5 over the 18.5) and a gas grill. Virtually every competition BBQ team has at least one WSM (or other brand of bullet smoker) in their setup because they're easy to use and rock-steady. If you use the Minion method and a full load of charcoal, you can dial in the temp to 225 and it will hold there for 8 hours without monitoring. Or you can get a fan kit so that you can set it at other temps and hold there, too. Anywhere from 200 to about 325 from what I've heard. Obviously at 325 you're using more fuel so it won't hold there for 8 hours, but the point is that it's hands-off once you get the temp dialed in. The gas grill will also serve as your pizza oven (use a pizza stone), and is just so easy and convenient. Cooking with hardwood or charcoal on a smoker gives great flavor, but it takes an extra half hour to fire it up and then it needs periodic cleaning. With a gas grill you just turn it on and cook. Tough to pass on that kind of convenience.

Or if you just want to say "Screw it, I want the best!" then pick up a top-end pellet grill. The only down side to pellet grills is max heat. Most top out at around 450 degrees, though a few (like the Memphis) can get as high as 650. You're not going to get 800 degrees from a pellet grill. You're also going to pay a couple thousand dollars for a good one.

Wine Country Q, the 4-time Team Of The Year in the Pacific Northwest BBQ Association, cooks on Mak pellet grills (a 1-Star and a 2-Star) and a Weber Smokey Mountain 22.5.

Agree with Glenn on getting 22.5" diameter WSM. Rack of ribs will fit MUCH better especially if you are lining them like books...

For cooking roasts or chicken, I use the WSM with nothing in the water pan or even no water pan and let it rock as hot as it'll get (meat is in a roasting pan on top level). Going high 300's is no problem and adding new charcoal is easy. Screw in handles to main chamber is easiest way. WSM is very wood sensitive. You have to go very light on any green or kiln wood or you'll be eating a camp fire. Horizontal smokers with side smoker are much better with using logs; food isn't as smoky tasting.