Big green egg

I’m here to tell you that the best outdoor cooking device ever created is a big green egg. Makes a fantastic grill smoker oven etc. I bake bread pizza brownies cakes, fish bbq, you name it, you can cook it.   Lasts forever.

You should get one for an all in one outdoor kitchen solution 👍

I have heard of these. Interesting. Insulation and thermal mass garner a lot of street cred around here.

What to you use to fire it?

Douglas Alpenstock wrote:I have heard of these. Interesting. Insulation and thermal mass garner a lot of street cred around here.

What to you use to fire it?

Lump charcoal only, with no lighter fluids of any kind.

I’ve made my own charcoal and used it but usually just buy it.

To be honest I have three of these, I have a kamado joe big joe, a large big green egg brand , and a small kamado joe jr.  

I notice no difference between the kamado joe and the big green egg. Two of mine were used, so they were pretty cheap and have no warranty when purchased used, but they are pretty robust.

If you want to bake something like bread or fish with a delicate flavor, it’s important to burn out the previous drippings from an old cook at around 600 degrees.

With such a long heat cycle, have you tried cooking things in succession to get the maximum value out of the fuel?

That's how the old time thermal mass bakeries did things, and the results were so much better than what we get now. I can still taste those doughnuts ...!

Douglas Alpenstock wrote:With such a long heat cycle, have you tried cooking things in succession to get the maximum value out of the fuel?

That's how the old time thermal mass bakeries did things, and the results were so much better than what we get now. I can still taste those doughnuts ...!

Oh ya for sure, after I cook something for dinner I always bake a desert 😅

We use one frequently. It does a wonderful job of maintaining the desired temperature. Nice even heat in the entire chamber.

All praise to the great Green Egg! We received one as a gift in 2007 and use it about once a week for grilling or smoking ham and bacon. With the thick ceramic walls, you can cook in the depths of winter without losing heat. The only drawback is the weight -- moving it can be a chore if the stand won't roll easily.