BGE

[Mike B]

It's really the best outdoor cooking device you can get.  You can low & slow, you can rip it to a thousand degrees for "4 minute" steaks.  You can bake pizza with a stone.  Very versatile.

I also have a hibachi for burgers.  My fav, bacon cheesburgers.  Do the bacon on the grill too.  A bacon cheesburger with lettuce, onion & tomato is mondo good -

Last but not least I have a propane camp stove with 35,000 BTU burners.  This I use for starting brickets in a charcoal chimney for the hibachi and also blackening fish.

For Christmas this year I think I'm going to do one of those fat ~ 7lb roasting chickens, smoked in the egg of course.  Thought about another duck but just had one, usually do a turkey breast but had lots of those too.  Been a while since I smoked a nice fat chicken -

 

[Grainger49]

  .  .  .    A bacon cheesburger with lettuce, onion & tomato is mondo good -   .  .  .  .   

This sounds like a Jimmy Buffett song.

 

[2wo]

After being handed off from Kodak to Johnson & Johnson my company is now being divested as a stand alone.

So I am offered a retirement gift from J&J. The site runs heavily to golf clubs and crap you see in a "Broker Image" catalog but they do offer the Broil King Keg. I know its not the Egg but still I have been looking to get back to low and slow. What do you all think?...John     

 

[Grainger49]

I had to Google it and it looks like a barrel shaped Egg.  What I saw wasn't specific about what is between the double metal walls. 

It appears that it will cook very similar to the Egg with top and bottom air controls.

 

[Samsquatch]

While scouring the forum for tips and ideas as I wait for my Seductor and Smash to arrive I discovered Bottlehead Eggheads. 

Here's a pic from the beginning of January smokin' some ribs. -25C but that don't stop me. Glad to make your acquaintances.

 

[Grainger49]

Ooooo, that makes us Bottleggheads?

I like the wooden stand.  But I opted for the steel "nest." 

I see you have the inlet vent controller.  How do you like it?  The price has kept me from ordering it.  For the most part I cook watching the meat temperature.

I only made one smoked turkey this past season.  It was 26 pounds and was delicious. 

Of course I cook steak (always rib eye here), hamburgers, ribs (always beef long ribs) and chicken on it too.

 

[Samsquatch]

I built the stand myself from the plans on the BGE website only because I wanted a study table to be able to move it around the yard some. I also keep it in the garage most of the time and it's a four inch lift which leads to numerous complaints from the back department but the food is worth the pain.

The temp controller is a Pitmaster IQ and it comes in very handy if you're doing a long low and slow up to, say, 18 hours or more. I start pork butts at midnight and never worry about the egg while I'm sleeping. Also with these extreme cold temps here in Winnipeg I find it's better to have the controller for any low temp cooks. It's a huge difference in lump use in winter and the egg can be so touchy in the deep freeze. I pretty much never use the oven anymore and coming from a long time propane BBQer I'd never go back. I tossed the bbq out of our trailer and bought a little Weber for charcoal when we're camping. I always thought my barbeque food was great until I bought that egg. I have seen the light.

We do lots of chicken and pork on ours and I always brine the birds, even turkeys, and they come out spectacular. There is something about the kamado grill  and lump charcoal that does wonders to anything you pop into them. Veggies, fish, wild game. Amazing. I did up some Snow Goose breasts from the fall hunt wrapped in bacon and it was the best goose meat I'd ever ate. 

I should probably stop now. I can go on for hours about this damn barbeque as my wife and friends would attest to. I had to leave facebook because I was posting more pictures of meat then my kids and people thought I was going strange.

Bottleggheads, I like it.

Cheers.

 

[Grainger49]

I know that the BGE company says to cook according to the temperature inside the Egg and time.  There are devices that work to keep the Egg at the same temperature.  But... I cook to the meat temperature.  I had to go back to The Joy Of Cooking to find the temperatures for meat being "done." 

According to a meat thermometer today rare beef is 140F, but according to TJOC it is 120F.  If you cook to 140F it is barely pink.

I'm just saying that the cooking temperature is important but the most important thing is the temperature of the meat.