http://gearpatrol.com/blog/2009/08/03/the-big-green-egg/ Wed, 06 Jan 2010 09:03:12 +0000 hourly 1 http://wordpress.org/?v= http://gearpatrol.com/blog/2009/08/03/the-big-green-egg/#comment-89743 Dusty Overby Tue, 04 Aug 2009 23:27:02 +0000 http://gearpatrol.com/blog/?p=11631#comment-89743 Jack, Thanks for the excellent and comprehensive review. I've always wanted to hear about someone's first-hand experience with the B.G.E. It would seem that it more than lives up to the hype. Your take oozes experience dashed with a healthy dose of what we like to call the Gear Patrol Voice. Well done, sir. Dusty Jack,
Thanks for the excellent and comprehensive review. I've always wanted to hear about someone's first-hand experience with the B.G.E. It would seem that it more than lives up to the hype.
Your take oozes experience dashed with a healthy dose of what we like to call the Gear Patrol Voice. Well done, sir.
Dusty

]]> http://gearpatrol.com/blog/2009/08/03/the-big-green-egg/#comment-89734 jack woods Tue, 04 Aug 2009 19:46:34 +0000 http://gearpatrol.com/blog/?p=11631#comment-89734 My bad for not expanding on the most important feature of The Egg. That is the Ceramics. Because the ceramics completely enclose the Egg during the cooking process it retains heat and moisture so that you can cook a brisket or a pork butt (pulled pork) at very low temps (200 - 225 degrees ) for many hours and have it turn out absolutely succulent. In fact any meat you cook will have unparalleled results. That is not the case with gassers with metal lids. They lose heat that has to be replenished resulting in a drying effect. Hey! The Egg is not cheap, but you won't regret it. The Forum (EggHeadForum.com) is a huge asset. These guy are very knowledgeable and love to help out enthusiasts. Check it out. CeramicGrillStore.com and BigGreenEgg.com have a ton of accessories (CGS, I feel, are better and more versatile). Hope this helps. Good luck! My bad for not expanding on the most important feature of The Egg. That is the Ceramics. Because the ceramics completely enclose the Egg during the cooking process it retains heat and moisture so that you can cook a brisket or a pork butt (pulled pork) at very low temps (200 – 225 degrees ) for many hours and have it turn out absolutely succulent. In fact any meat you cook will have unparalleled results. That is not the case with gassers with metal lids. They lose heat that has to be replenished resulting in a drying effect. Hey! The Egg is not cheap, but you won't regret it. The Forum (EggHeadForum.com) is a huge asset. These guy are very knowledgeable and love to help out enthusiasts. Check it out. CeramicGrillStore.com and BigGreenEgg.com have a ton of accessories (CGS, I feel, are better and more versatile). Hope this helps. Good luck!

]]> http://gearpatrol.com/blog/2009/08/03/the-big-green-egg/#comment-89723 jpassana Tue, 04 Aug 2009 16:16:01 +0000 http://gearpatrol.com/blog/?p=11631#comment-89723 How would you compare this grill to the Fuego Element. Obviously different sources of heat. Trying to decide between the two. These articles are very timely How would you compare this grill to the Fuego Element. Obviously different sources of heat. Trying to decide between the two. These articles are very timely

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