Big Green Egg

glitch

glitch

glitch

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8 Nov 2005
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I don't know about you lot, but I'm a sucker for a kitchen gadget. And fortunately I occasionally find myself in a position where I'll get sent a gadget to play with, or I'll get a chance to mess around with one in a kitchen.

But more often than not I'll just buy the damn thing to see what all the fuss is about. However, I don't think I can justify it this time and I seriously doubt I'll get sent one of these, no matter how nicely I ask. But that doesn't stop me from wanting one!


(Click on it for the website)

I think the first time I saw one being was on Primal Grill, but they've certainly been cropping up more often in professional kitchens and being used for events and other things of that nature. But what finally got me thinking about them was their popularity on the recent run of Great British Menu where I think I counted at least three of the final contestants using one, with a few more showings during the heats for good measure.

At upwards of £500 it's not for the faint-hearted, but with such an impressive roster of chefs using it and singing its praises, it's only a matter of time before one finds its way into a normal person's home.

So, anyone else got their eye on a Big Green Egg?
 
It's a fancy-pants BBQ which can do all manner of neat tricks and has the additional benefit of being quite safe to use indoors.

Click on the picture in the OP for their website.
 
I'm heavily into BBQing and whilst I don't need a new BBQ (having already got 10!) I'd love to get a ceramic one day.

Not sure about using indoors though - it still burns charcoal albeit slowly.
 
Van Hellseek said:
Sorry, did I touch a nerve?
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Why you feel the need the post snidey comments in an apparent attempt to show your superiority over other people is anyone's guess, especially when you just come across as being a total pillock in the process.

Keep your schtick in GD. You'll get all the attention you seem to crave in there.
 
Watching the video on the website now, but what is actually so good about it? What makes it any different to a decent Weber or something?
Is it like a BBQ oven or something? Indirect heat?

PS - Just ignore the idiots.
 
Ahleckz said:
Watching the video on the website now, but what is actually so good about it? What makes it any different to a decent Weber or something?
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I have absolutely no idea!

From what little I know about this sort of cooking, there's nothing this thing can't do that a decent Weber grill couldn't do either. And when you factor in the cost of the Egg at approaching a grand for a half-decent model, the maths doesn't seem to add up.

But it's gadgety and chefy and that's the two things that tends to pique my interest. I started the thread part out of curiosity and partly in hope that someone with some BBQ chops could tell us what it was all about.
 
Acidhell & Quicklink are keen BBQists, so maybe they could explain it.

For now though, it seems like the company has got a bunch of endorsements in the hope it appeals to people who like gadgets and chefy stuff. :p
 
Ahleckz said:
For now though, it seems like the company has got a bunch of endorsements in the hope it appeals to people who like gadgets and chefy stuff. :p
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Absolutely. Which just serves to intrigue me further!

For one reason or another, and mainly the charisma of the host, I've got into watching Primal Grill on Good Food and noticed the Egg being used. And having seen it in kitchens and on TV it stood out amongst the usual assortment of BBQ hardware the chap has at his disposal.

What sets it apart from the usual 'celebrity' endorsement, at least for me, is the sheer calibre of chefs it has on board. I'm a massive, massive fan of Daniel Clifford's food and with him and Simon Rogan and Sat Bains being advocates of the Egg, and both being stellar chefs in their own right, it all adds up to an interesting prospect.
 
Shocking to see the same name pop up again insulting people and generally being an idiot :rolleyes:

The idea seems cool but I need to read up on it more before I'm convinced. The safe-indoors aspect is a good selling point though :)
 
Haha yes, I've been trying to get hold of the EU site to buy one at the moment. They've proven a pain in the behind to get hold of though, but the English site is really good. Paris just said, you can buy one... yes, I know, send me the EU price list then... nothing. Idiots.

They used to demo these at the butchers/ farm shop near Cambridge when I lived there and they still do. It is awesome for long cooking, and they can maintain a heat really well. It's also surprisingly easy to change the temp, just using the flaps. I tried, and moved one, and you see the temp almost instantly change, which for a BBQ is really rare and handy.
A load more chefs have them in their kitchen and Daniel Clifford at Midsummer House (was on GBM also) has 6 of them in his kitchen, with a massive fan system. Paul Ainsworth has some, so does Alan Murchinson etc etc etc.

They're really nice. I will get one... as soon as the bloody company sort it out. Oh, don't be tempted by any of the wooden tables or anything though, as they're not that good. You'd be much better off getting one made (and it would be cheaper too).
 
A colleague told me that you could get a v similar and much cheaper ceramic model from Germany on eBay but I've not seen it yet - I guess the main advantage is due to the material it's made from
 
Kamados and Primos are similar ceramic cookers.

Ceramics are very light on their fuel usage compared to other BBQs. They are excellent at holding a steady temperature. They are also very versatile. It is easy to Low and Slow in them, likewise you can get the temp up very high for pizzas and baking. You can of course do this on non-ceramic BBQs but it is just easier on a ceramic.

In terms of my BBQs my Weber Performer is probably my go to BBQ for everyday stuff. The 2 smokey mountains are obviously used for all my low and slow cooking. But probably the most impressive one I've got is the Weber Ranch that's going to get a workout in the Autumn doing a whole suckling pig.

Where are people getting the safe indoors bit from? I post a lot on a number of BBQ forums and have never seen that (though I don't go to the eggheads forum) but I guess it could work if you've got a big extractor system
 
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