Comments on: So you wanna buy a Big Green Egg?

By: Outdoor Kitchen Company

Outdoor Kitchen Company — Thu, 04 Mar 2010 18:11:33 +0000

Cam, I’m with the company that makes the Big Green Egg Cabinet. You’re right, it really is expensive. The material we use is very costly, so that does drive the price. The cabinet will be shown at the Eggfest in Melborne on March 12-13, so we’re looking forward to some more feedback. We really like the feedback, it helps us improve our products, so thanks! We’re launching some new tables within the next few weeks, so there will be some more options available.

By: cam

cam — Wed, 03 Mar 2010 13:54:36 +0000

I checked out the table and a great idea.. beats the wooden ones.. but a little pricey…. if around 500- 6oo dollar range , ,, think it would sell well as people can’t re-poduce this product. as for myself i built a stand out of patio stones ..

By: Big Green Egg Table

Big Green Egg Table — Fri, 05 Feb 2010 02:13:36 +0000

Check out this new table for the big green egg.

[bbum (Editor): Yes -- this is a marketing comment. However, it is both relevant and the company looks legitimate. Thus, the comment is quite welcome on my site. The product -- the Big Green Egg Cabinet -- actually looks quite nice. I would be interested in hearing any feedback from folks that have one as I'm going to be in the market for a new table in the coming year or so.]

By: CAM

CAM — Thu, 22 Oct 2009 18:41:02 +0000

i only use the dryer to fire up the egg.. as the temp stays constant once up and running… fresh fish on for 5 mins. with sliced lemon and onions and fresh ground pepper…. at 300 F…

By: bbum

bbum — Thu, 22 Oct 2009 16:23:30 +0000

CAM — you are solving a very different problem. 700 degrees is great for short cooks (and not that hard to achieve, with a properly loaded Egg). However, your solution is useless for maintaining the temperatures needed for low-and-slow cooks of, say, pulled pork or brisket.

(Not to say your solution isn’t useful — it is and I have sometimes used a hair dryer to quick start the Egg, mysefl. Now I just use a turkery fryer burner and a chimney starter to get a batch of lump up to temp before dumping it into the egg.)

By: CAM

CAM — Thu, 22 Oct 2009 16:05:54 +0000

okay.. call me cheap. but i priced out the EGG EXCELERATOR here .. and it sells for $135.00 bucs, plus 8 batteries.. so i bought a hair dryer on sale with 3 blower speeds for $12.88 at canadian tire store and made up a piece of aluminum to put on the end to deflect the air upwards… does this thing work slick,,, heats up to 700 in no time….. ..

By: bbum

bbum — Fri, 18 Sep 2009 17:36:07 +0000

Cam– you aren’t kidding about the tomato sauce!!! Best tomato sauce ever. I made tomato, eggplant, garlic, basil sauce using a really big cast iron wok.

Recipe and details here:

Big Green Egg sauce

By: cam

cam — Fri, 18 Sep 2009 17:32:47 +0000

pizza takes some getting use to.. using the stone works great.. just getting the timing right , takes getting use to… make sure you keep the lid closed until you think it is done.. and amke notes how long you cooked and at what temp..
what does work great is spagetti sauce>>> put the whole tomatoes( skin and all) and green peppers on the eggg around 400 f garnish with olive oil.. turn onece and a while cook for 20 mins,, and then damper it right down to nothing for 20 mins.. put everything in a pot with garlic and fresh erbs and mulchified.. the smokyness really comes thu

By: Briantroy

Briantroy — Mon, 06 Jul 2009 12:35:19 +0000

Great info you have here. I’ve wanted a BGE for a few years and, now that I am ready to pull the trigger, I wanted to make sure my investment would be worth it. I am particularly interested in the pizza-making capabilities of the BGE. Any experience with this? Everything I read tells me they come out great, but the temps and cooking times vary considerably. Also, I cannot find any mention of how long a wait (if any) would be needed for the temp to return before dropping in a second pie after removing the first. Any pizza recipes would also be greatly appreciated!

By: bbum

bbum — Sat, 04 Jul 2009 20:34:20 +0000

hot dogs? Hot and fast.

good sausages? Low and slow.