Big Green Egg – Grilling Demo Video
Saturday, June 5th, 2010 at
3:53 pm
In thisvideo we give you a detailed demonstration of a Big Green Egg Charcoal Grill. We highlight the features of this particular grill, and show you exactly how this grill performs by cooking up some of your favorites. At BBQGuys.com we don't just sell the grills, we show you how to use them! You can see more informative videos at www.bbqguys.com.
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Tagged with: barbecue • barbeque • bbq • big • charcoal • cook • cooking • egg • electric • Food • gas • green • grill • grilling • outdoor • pit • recipes
Filed under: Weber Gas Grill Covers
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I have an original Japanese Kamado from the late ’60s which is the precursor to the BGE. These ceramic cookers rule – cheers!
I LOVE MY BGE … but the thickness of the ceramic housing has nothing to do with how fast it heats up, it heats up due to the draft it stays hot due to the ceramic but a metal grill will heat up just as fast with the same draft….
Cleaning the Big Green Egg has got to be a huge chore
not really, its pretty easy. You clean the grill like any other bbq. The coals are actually easier to clean since the bottom has a drawer type area to take the ashes out and dump them.
narl, hungry
Not at all — the inside gets black from smoke but doesn’t need to be cleaned. The grill is cleaned just like any other grill, and the charcoal ash is removed through the bottom vent with an ash tool/scraper. Takes about 2 minutes!
piece of crap…dont buy one….stick with a weber charcoal
We are getting one. Several of my friends have them and absolutely LOVE them!!
I had a great Weber I bought 15 years ago (22.5″” One Touch, in Red), but I went to replace it and now you can only get that model WITHOUT the lid holder, NO thermometer in the lid, BLACK only – and it feels a very flimsy & poorly built (the lid didn’t even fit – why would they downgrade the same version & offer fewer options? So much for the value of competition – I’m buying something else (Cajun, Brinkman, or Big Green Egg).
Cleaning the BGE grill would be easy since it’s non-stick; cleaning a Weber is a pain, especially the flaked carbon on the inner part of the lid that builds up constantly.
That’s amazing! If you take the thermometer off the heat source, it registers a low temperature. If you put is back over the heat source, it registers the temperature of the heat source!
All he demonstrated was that the thermometer could register a temperature change very quickly. Wow! That’s a great thermometer.
If you think that try doing the same thing on a traditional grill.
slow and steady gets the taste! =]
GO CHARCOAL!!
With the egg though you can just close the vents at the bottom and top, and the temp drops almost as quick.
green egg=expensive
Burp it dummy ! Do you still have hair on your arms?
the thing is its not always good 2 leave the dome open because its easy 2 get ranging flames that burn your gaskets off when you do that…
i really want to get one
The audio track on this video is screwed up and NOT in synch with the video.
Bernie,
I appreciate the heads up, I will try to have the audio swapped out/corrected this week.
We appreciate your interest,
Chef Tony
how do you add charcoal when you are slow cooking for hours? is there at the bottom?
It depends on what you are cooking; when done right, one batch of charcoal will last a very long time low and slow. I have lifted the cooking grate slightly several times and added charcoal, but that was only when shooting a lot of videos in one day all at high temperatures.
If I can help any further please comment or send me a message.
Chef Tony
how much does it cost
@bbbhhgg
Big Green Egg no longer sells on-line.
way to hot, and not a large enough cooking surface. No thanks.