Any Egg Heads Out There?
- Thread starter RNWRKNP
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Not an egg head, at least not yet. I have an Aussie charcoal grill this we received as a wedding present back in 2005. It’s about ready to shit the bed so I’m looking at buying an egg. My boss has nothing but good things to say about it. I already have a smoker, so I’m hesitant to drop that much coin on a grill.
Do yourself a HUGE favor......pull the trigger. I literally threw my gas grill away and do everything on it. Had a smoker as well and it’s gone. Temp retention, moisture retention, smoke quality and food flavor on a plain all its own. Over at a friends house who did a prime rib on it and I couldn’t touch the quality with what I had so I ended up buying to actually. A mini and XL for direct and indirect at the same time. Best money I have spent in years although my ass puckered a little at the register?
No but I've seen that big fuckin egg that you can cook a brontosaurus burger on. Costs like 7500
Had a friend get one of those and he struggles with low temps. Went with the XL recommendation and no regrets. Smoked, herb crusted rack of lamb.....with a cold Kilt Lifter and your in heaven?
I have not been able to persuade myself that they are worth the price. Even the lower priced Komodo Joe's seem a little rich for my blood. If I ever find a good sale, I'll pick one up.
Fall off the bone ribs to die for. Komodo Joe’s is no slouch but I prefer the big green. If you spend much time on the grill.....definately worth it. If you live in cold country, extended slow stupid low temps for smoked fish as an example is worth the price of admission.
Love my Traeger, but I gotta be honest. I've wanted, and will eventually get, an XL Egg. But priorities. I gotta get a stock for the new to me barreled action and a damn scope. Then an Egg. 
Yeah - it's that good. Best grilled salmon on the planet - little olive oil, lemon juice, salt and pepper. Heat up to 325-350 and slow cook it 24-28 minutes. Yeah baby! Or you could go the drunken chicken route.
As I recall it does steaks and ribs well too, but ever since I got bit by the lone-star tick and have an alpha-gal allergy I can't partake in red meat.
As I recall it does steaks and ribs well too, but ever since I got bit by the lone-star tick and have an alpha-gal allergy I can't partake in red meat.
Wife is doing her Vegan plant food tonight but we enjoyed some smoked steelhead last night right along the same lines as JohnnyCat. Damn that’s some good eats and the only way to make it better would be to get the fish from Pikes Place? AJ’s is good but doesn’t hold a candle to Seattle fresh sea food?
My buddy has one and I always have come close but went the pit barrel cooker route instead.
A fraction of the price and I have never looked back.
A fraction of the price and I have never looked back.
Thanks
For the price, it can't be beat and it cooks a lot better than the egg at low temps. My buddy struggles holding his at less than 270 degrees. My PBC can cook all day long at 225. It really excels for smoking meat or fish.
It really depends what you are doing but I am glad you like your egg. It is a different cooker for a different purpose.
Here's
mine......repainted the stand, new wheels, new wood......as well as intake and exhaust on egg......20 years old this year.....
Got an XL egg, best money i ever spent on a grill. Registered it in my 4yr old sons name, theyll take care of you for life. Was skeptical at first also, but wish i had got one sooner! No problems holding 180° for smoking, an XL will hold 4 boston butts. Have smoked pork, ribs, beer can chicken, and other end of the spectrum, seared ribeyes and filet mignons at 950. Built a rolling cedar table for it..
Nice! Love that table? my table turned into a 7mag?
Nope, I'm an old fashioned Weber guy myself. Those green egg things remind me too much of those ugly big green things we used to put our toys in as kids.
Love me some fish? One of my favorites is smoked fish with a saki shitake mushroom sauce with fresh corn.....and a cold beer?
I like to lay the corn right on the grill in the shucks. Leave it about 20-25 minutes and it comes out cooked in its own juice, and delicious. Ill take a glass or good Cabernet or Tempranillo rather than the beer, but yes...
When doing corn in the husk I've found it helps to soak them in water prior to grilling. The husks don't burn as much and increases the steam to the corn.
No, I just lay them on the grill, dont even soak. I like the flavor of the natural corn and juice. Just gotta take them off before they dry out too much.
I use the same method on my steaks. There's a local olive oil and vinegar shop right next to a spice shop. Some high quality Tuscan Herb Olive oil paired with the right mix of sea salt and fresh ground pepper does wonders that any steak rub can't even hold a candle to.
Good read and I’ll try leaving out the water on the wood. When the smoke turns that kinda blue in color it’s perfect and the guys illustration of wet wood makes sense. Campfires would be the example that clicked for me.
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