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Right but you have a Nomex, not the standard that comes with an Egg. The standard is junk and fries off. It practically catches fire, although not quite.
Yup, that is the general consensus amongst many now. I still like the gasket as a bumper so that ceramic does not hit ceramic but in terms of heat control, too many people have proven the gasket is meaningless.
Yes I agree. My first one failed very quickly. Nomex is the way to go. They sent me mine years ago when the first one failed and it has worked great.
Couple of questions about chimney. What is the typical time from lighting the chimney until you can get the Egg up to say 350? It is around 15 minutes for an electric starter. When you light the chimney, where do you put it if on a deck? Do you have a cement slab to sit it on or something like that?
Looking at their website it appears that the Kamado Joe and Big Green Egg have identical warranties.
I don't have a Kamado Joe either but will agree with Sandeman's post that BGE customer service and various gaurentees are excellent. Godsbrother, there has been talk of the Kamado Joe over the years in this thread if you want to search to see some thoughts.
I can get the Egg to 350 in 15 minutes but what I can't do is have the plate setter, grill and (if necessary) the pizza stone in there at the same time, so when I drop those in, the temperature drops for a while. I assume the electric route has the same problems. But I rarely cook at a precise 350 to start. I'm either cooking at 225 to 250, in which case I will wait more than 15 minutes to assure that I've got temperature control, or I will open everything up and shoot for 600 to 700. If I am cooking at 350 or 400, I am either at the end of a cook and looking to crisp up a chicken, for example, or I am just grilling something, in which case I can work within a wide temperature range.Oh, I put the chimney on the deck after making sure I knock off all the embers. I don't like doing so now that I've got kids so I need to get a paver or something and put it some place safer.
Just called, didn't get Bruce. I'm about 2 weeks over my one year and he wouldn't give me a new gasket. maybe I'll try again another day and ask for Bruce.
Make sure you get the warranty department, not the customer service department. If you did, I'd call back until you get Bruce.
Yes electric has same issues.
I love my KJ. I've posted in here before about it, but I can't think of any reason not to choose it over the egg. Not knocking the BGE, but KJ is at least as good as far as quality. Why pay more?
Not following. Some of the main reasons I'd go BGE over egg are also aesthetic based reasons. They all perform the cooking functions well.
I'm just not sure what would make BGE a better choice than KJ. If you just like it cause it's green, that's cool. Just wondering
He maybe thought when you said "the choice in ceramics" meant to choose between the actual ceramic material each grill was using, when I think you were really just saying "the choice between ceramic grill types".
It makes a nice presentation to a back yard area, yeah. I like the support you can get from accessories and custom rigs for it. Is it worth the cost? I dunno.
I have been brewing for almost 20 years but had a 3 or 4 year period of not brewing. Not sure why I stopped, I had always liked to brew but just didn't think about it. I started back up again about 5 years ago and brew about 8 times a year now. Now when I brew I always do it on a weekend day and invite some buddies over to brew, BBQ, drink beer and smoke cigars. It is really a great time.proninja said:
best part of retirement for me.proninja said:
I think some come preseasoned, but in any case it won't matter if you do any searing. The first time you sear at a high temp any seasoning will come off.
Typically they hold high temperature heat better and will give you better grill marks for your steaks. I cook my steaks in a cast iron pan using Alton Brown's method, so I have always stock with the stock grid.
Uncanny description of my Sunday last weekend. I brewed with a couple other guys in my garage while I had ribs going on the egg. Had several beers with the guys and all the neighbors who stop by when they see us brewing, and worked in a cigar as things were winding down. Also managed to cut the grass (and my neighbor's) during the mash. It takes a bit of planning and I need to rely on my wife to manage the kids most all of the day. What a great way to spend a weekend day for an old boring guy like me.
Some people love them. To each his own I guess. I think they look nice but since I prefer a pan cook fir my steaks, I don't get any. Taste always overrides appearance for me.
Grill marks mean you have a temp control issue. It's like "Fall apart ribs" some people just like them that way, but for judging it's a mark down.
And yet on Chopped, with some pretty distinguished judges, they always compliment the grill marks.
Chopped doesn't usually have dining critics. They tend to be restaurant types that know what markets well.
Doing pizza tonight myself
What temp do you do yours at? I keep experimenting but have not settled.
Agreed, very few dining critics but they are pretty decent chefs in their own right.
How thick would you say your crust is (thin, medium or thick), and how long do you cook for (assume you put all the toppings on at once?).I put my wedding ring in there. If it melts down I figure I got it too hot.Doing pizza tonight myself
Super thin. Barely holding together. Use Tipo00 flour and let it rise and push down and rise again 2x.
I dunno I've seen youtube videos where guys spin the damn things like 1080 in the egg.
Wrap it in foil once it stalls at or around 150 and keep it there. 285 is fine for now. You can push the heat more once you have them in foil, not before imo. Keep the smoke heavy for now as it won't pick up much more smoke between now and then.proninja said:
