Big Green Egg: Is it REALLY worth the money? - Page 3

kingpin · 02-09-2012, 11:26am

VatorMan · 02-09-2012, 11:29am

Dammit !! Just after I got over my want last year-it surfaces again !!

Track tires or Ceramic cooker. Decisions, decisions.

Rotorhead · 02-09-2012, 11:31am

Quote:

Originally Posted by JStockton

I have one, and I love it, but I smoke or cook on it about 3-4 times a week.

Here is a pork loin I did for the superbowl, stuffed with sausage and wrapped in bacon.

Smoked it for 4 hours at 215, very juicy.

loin is way over cooked. Need to pull it at 140* internal.

JStockton · 02-09-2012, 11:41am

Quote:

Originally Posted by Rotorhead

loin is way over cooked. Need to pull it at 140* internal.

The smoker was at 215..

Sea Six · 02-09-2012, 11:44am

Quote:

Originally Posted by Cybercowboy

20 year warranty on the Primo. It's also 100% American made unlike the BGE with is made in Asia somewhere. They stand behind their warranty too.

I can go through 5 "decent" grills in that amount of time. Heck, I've gone through more than that in the last 20 years.

I've seen pics of a special pizza rack for the BGE. Does the Primo have one too?

Cybercowboy · 02-09-2012, 11:53am

Quote:

Originally Posted by Sea Six

Wow. Those are some great points. And, looking back over twenty years, I have spent far in excess of $1,000 on grills that didn't last very long.

I'll have to look into this.

How much was everything when you bought it? Did you get a stand or table?

I bought their "cypress" stand, which I'm pretty sure is just some sort of pine and would recommend you build your own. Tons of plans. If you have a place you can just set it on that works too.

Altogether I have over $2000 into my setup but that includes a few extra accessories like the extender racks, drip racks (you need), D-plates (you need), pizza stone (they make a really nice one), stand, and my favorite item the CyberQ temperature controller from BBQ Guru. You will probably be given a few accessories for free like the grate lifter and firebox cleaning tool, both which you need.

You can get by with just getting the drip racks and using cheap fire brick for when you want to cook with an entire firebox going yet indirect (like I do brisket and other large cooks.) I did that for the first 6 months or so and it worked just fine. The D-plates are just more convenient and just the right thickness so you can put a foil pan on them to catch drippings.

I recommend that you always catch drippings unless you are doing a quick sear or just cooking a couple of burgers. The reason is that grease hitting live coals gives off an acrid taste if too much is involved. And if you let grease drip on the firebox but now where the coals are, it will be there to taint your next cook when the coals do heat it up. At least put some foil under your stuff to catch the majority of the grease.

You do not need a temperature controller gadget but they are nice. I suggest learning how to control the temps manually and you will know after 6 months or so if you want to get one. There are several models and can be had for as low as around $200. They are a computer control unit with pit and food temp probes and a small fan with a special adapter that connects to your lower air intake. With it you can reliably hold certain exact temperatures for 24 hours or more. You can do this manually too with practice but for overnight cooks it gives you a piece of mind.

At the very least you will want a due-probe thermometer, like a Polder, which you can pick up for $30 and you can use it in your kitchen oven too (well, the probes anyway...)

Cybercowboy · 02-09-2012, 11:56am

Quote:

Originally Posted by Sea Six

I've seen pics of a special pizza rack for the BGE. Does the Primo have one too?

They sell a very nice heavy ceramic pizza stone that is glazed on one side. I use a "screen" over mine like this:

And the crust turns out perfect with the stone just sitting on the bottom grates. I always have the drip racks/D-plates under the main racks so it is indirect high heat. Direct high heat will burn your edges and bottom badly. The screen ensures the bottom doesn't burn, especially if you get a little "topping happy".

One thing about high-temperature cooks: You will fry your factory gaskets fairly quickly. Everybody does. The good news is that you can get aftermarket replacement gaskets that can handle 2000 degrees F. I can hook you up with a source. You're talking $20 and an hour or two of your time and you will never have to worry about frying your gaskets ever again. BGE has the same issue, it's inherent to all ceramics.

Sea Six · 02-09-2012, 11:57am

Quote:

Originally Posted by Cybercowboy

I bought their "cypress" stand, which I'm pretty sure is just some sort of pine and would recommend you build your own. Tons of plans. If you have a place you can just set it on that works too.

Altogether I have over $2000 into my setup but that includes a few extra accessories like the extender racks, drip racks (you need), D-plates (you need), pizza stone (they make a really nice one), stand, and my favorite item the CyberQ temperature controller from BBQ Guru. You will probably be given a few accessories for free like the grate lifter and firebox cleaning tool, both which you need.

You can get by with just getting the drip racks and using cheap fire brick for when you want to cook with an entire firebox going yet indirect (like I do brisket and other large cooks.) I did that for the first 6 months or so and it worked just fine. The D-plates are just more convenient and just the right thickness so you can put a foil pan on them to catch drippings.

I recommend that you always catch drippings unless you are doing a quick sear or just cooking a couple of burgers. The reason is that grease hitting live coals gives off an acrid taste if too much is involved. And if you let grease drip on the firebox but now where the coals are, it will be there to taint your next cook when the coals do heat it up. At least put some foil under your stuff to catch the majority of the grease.

You do not need a temperature controller gadget but they are nice. I suggest learning how to control the temps manually and you will know after 6 months or so if you want to get one. There are several models and can be had for as low as around $200. They are a computer control unit with pit and food temp probes and a small fan with a special adapter that connects to your lower air intake. With it you can reliably hold certain exact temperatures for 24 hours or more. You can do this manually too with practice but for overnight cooks it gives you a piece of mind.

At the very least you will want a due-probe thermometer, like a Polder, which you can pick up for $30 and you can use it in your kitchen oven too (well, the probes anyway...)

Good info.

Knowing what you now know, is there still any reason to go with the BGE over the Primo?

Sea Six · 02-09-2012, 11:58am

Oh, and getting a piece of mind would really give me peace of mind. I need all the pieces of a mind I can get.

Cybercowboy · 02-09-2012, 12:03pm

BTW, you can make the most amazing chicken you've ever had on the Primo. I just use half a fire box (oh, that's another must-have accessory - the firebox divider) and cook the chicken at 425 with a little wood on the fire, indirect with a drip pan under the chicken. Turn them once and use a probe on the largest breast and take off when it hits about 162 or so. Put the chicken in your drip pan and cover with foil and let rest for a few minutes, or leave the foil off if you want the skin to be extra-crispy. You don't need to do much more than put salt and pepper on the chicken but any spice is fine. You will be shocked at how good this is.

Rotorhead · 02-09-2012, 12:06pm

Quote:

Originally Posted by JStockton

The smoker was at 215..

The internal temp of the loin. It should be slightly pink. Just a heads up.

Cybercowboy · 02-09-2012, 12:08pm

Quote:

Originally Posted by Sea Six

Good info.

Knowing what you now know, is there still any reason to go with the BGE over the Primo?

They are both very nice and it us really up to what you want to do with it and if you have a built-in desire to be more in the mainstream (BGE) or more in the hard-core (Primo). The original Primo was designed due to requests by BGE owners for a oval-shaped ceramic grill. The round shape of the BGE was limiting in cooking certain items and there is no way to go totally indirect on a BGE. Both the BGE and Primo can do "indirect" if you call indirect as a heat shield between the food and the coals. But only the Primo can you have the fire on one side and the food on the other.

I've used BGE's and they are great. Every time I do a brisket though I am glad I have a Primo though. And ribs. And pork butts. And chicken. And pizza. And and and...

Cybercowboy · 02-09-2012, 12:12pm

SeaSix, for instance on the BGE if you want to do reverse sear you have to set up the BGE for indirect, cook it that way for awhile, then set it up for direct, wait, cook it that way for a few minutes.

With the Primo you set it up true indirect and you don't have to mess with moving anything around in the grill once it is set up. It's not hard to rearrange stuff but the longer you have the lid open, well, you ain't cooking and you're letting out heat. A good set of welder's gloves is a must-have accessory for any ceramic grill. Mine are black.

Sea Six · 02-09-2012, 12:13pm

Ok, Cyber, you've earned your sales commission on the Primo.

Sea Six · 02-09-2012, 12:14pm

Quote:

Originally Posted by Cybercowboy

SeaSix, for instance on the BGE if you want to do reverse sear you have to set up the BGE for indirect, cook it that way for awhile, then set it up for direct, wait, cook it that way for a few minutes.

With the Primo you set it up true indirect and you don't have to mess with moving anything around in the grill once it is set up. It's not hard to rearrange stuff but the longer you have the lid open, well, you ain't cooking and you're letting out heat. A good set of welder's gloves is a must-have accessory for any ceramic grill. Mine are black.

So how do you sear it when it's set up for indirect heat?

Cybercowboy · 02-09-2012, 12:20pm

Quote:

Originally Posted by Sea Six

So how do you sear it when it's set up for indirect heat?

The fire is on one side (direct side for the searing step, Side A) and the true indirect side is the other side (Side B) where you cook them for the first step. You just move them from side B to side A after the first rest, during which time you open the vents wide to get the fire raging. You have the direct side grate "feet up" so it is very close to the fire. You have the indirect side grate "feet down" with a drip rack under and a foil pan to catch whatever drips off the first phase. Then you use that same pan to put the steaks in for first and second rest.

It's really easy once you see it done or do it yourself a time or two. Second nature now. Works great for all sorts of cuts like pork tenderloin, thick-cut pork chops, any sort of meat you want to cook to a specific internal temp all the way through so that it is medium, medium-rare, or rare. It's easy to cook anything well-done. You don't need this technique for that.