This is making me hungry...AGAIN.....
John, I plugged in your zip code at the Big Green Egg Website http://www.biggreenegg.comfoxcrew6 said:Steve where did you get that BIG GREEN EGG i have been searching and searching,and searching for what that might just be the TICKET,we have a inground pool and 5 kids and that seems to be a cause to feed everyone in MO.that gets hot in the summer,i have a large charcol grill now and charcol is the only way other than just wood,i have looked at pellet smokers but they want a arm and a couple of legs for them and they dont even come close to my current cooking serfice,anyhow those steaks looked awesome and as always excellent write up.
The temperature control is all done be adjusting the upper and lower draft openings. There is a lowe draft door that slides open and closed and there is a Cast Iron Cap for the top of the Egg, it has a center disk that slides open and closed as well. In addition, there is a daisy Wheel on the center disk with additional small holes in it. This essentially allows for fine tuning the temp control.ElecTech said:Steve,
I have always cooked with gas and to turn it down, you just twist a knob. How do you go down from 700 to sear to the lower temp to finish cooking and does it take long? They have these at an outdoor type store here but I think they must jack the price up about 100 percent!!! I did notice that Sam's Club had something that looked like the Egg but don't know who made it.
Bruce,ElecTech said:Wow!!! That is stable cooking indeed! I notice it is lump charcoal, do you have to load more during a long cook? If so, how do you do that? Or, do you put a bunch in at one time and then try to control that? Does it have to start at 300 or 400 and then come down? I know, lots of questions!! It sure seems like a very nice unit. Is it cool to the touch on the outside when cooking? One other thing, I did see flames in the pictures, do these go out when you shut the lid? I have nearly ruined a steak or two because of flareups and I have a really nice grill with the plates that supposedly prevent that. But, we I run it up to 700 to sear, the plates are so hot that it still can do the flare up thing.
:lol: :lol: Gary, a Green Egg in that man cave would be nice now!!! A little ham to go with it and we'll just call you Dr. Seuss!! :lol: :lol:Gary Lenon said:I knew it would happen. I now have grill envy too. :roll:
Gary,Gary Lenon said:Steve,
I am thinking seriously about one of these grills. I know what you have into yours with the accessories, but how much to just get set up with the basics? What accessories are a Must?