Any Big Green Egg smoker owners?

[Meat-O-Rama]

If you ever use a charcoal briquette, you are not doing it right.

Interesting. I regularly use briquettes. Based on the results I am more than pretty sure I'm doing it right.

 

[ZBTHorton]

Been thinking about getting a Kamado Akorn by Char-Griller. It doesn't seem to be the same quality as a BGE, but at $299 plus a 14.5% discount (10% off coupon from post office moving packet and 5% off from Lowes card) it seems like a good entry level cooker.

^^^^

This is a new product that recently came out. The BBQ forums are going nuts over it because of the high quality cooks it produces without spending the big bucks for the Egg. If I was in the market today, this is what I would buy. Then spend all the savings on tons and tons of meat.

 

[Wimbo]

Interesting. I regularly use briquettes. Based on the results I am more than pretty sure I'm doing it right.

To be fair... this is like a PC vs Mac comparison. They both do the same thing, and there are people firmly entrenched in both camps with a small % of people who could go either way. For me, lump is the way to go because if you can control the air flow to your fire, then it will burn just as long as briquettes yet produce much less ash (important for BGE). Lump also contains none of the extra junk commonly found in briquettes - some even have petroleum products in them. I guess I am a purist when it comes to my fires... I don't want that extra stuff in my smoke. I know some briquettes are better than others in that regard, and that some championship teams make some very good BBQ using briquettes. I am fine with that. Me, I am sticking with PC (pure charcoal).

 

[Meat-O-Rama]

To be fair... this is like a PC vs Mac comparison. They both do the same thing, and there are people firmly entrenched in both camps with a small % of people who could go either way. For me, lump is the way to go because if you can control the air flow to your fire, then it will burn just as long as briquettes yet produce much less ash (important for BGE). Lump also contains none of the extra junk commonly found in briquettes - some even have petroleum products in them. I guess I am a purist when it comes to my fires... I don't want that extra stuff in my smoke. I know some briquettes are better than others in that regard, and that some championship teams make some very good BBQ using briquettes. I am fine with that. Me, I am sticking with PC (pure charcoal).

Fair enough, and that's the same analogy I thought of as well. I use lump quite often and like you said it's purer and for me tends to be cheaper when I can find it. My main issue with lump is that around here it tends to be mesquite, which for me is too acrid for anything but a quickly searing steaks.

I just wanted to make the point that it CAN be done with briquettes. My favorite being Stubb's brand, which according to them is 'all natural'. It's got a pleasant smoky aroma to it, and burns long and hot.

 

[kmd24]

^^^^

This is a new product that recently came out. The BBQ forums are going nuts over it because of the high quality cooks it produces without spending the big bucks for the Egg. If I was in the market today, this is what I would buy. Then spend all the savings on tons and tons of meat.

Pulled the trigger on a Chargriller Akorn on my lunch break today. Got it for $269 with a 10% off coupon from the post office address change package. Will be assembling and seasoning tonight or tomorrow to get ready for the weekend.

 

[Muhast]

I don't know too much about it, but my dad has a Traeger smoker that he loves. it uses little wood pellets.

 

[Wimbo]

Argentinean Grill night on the Big Green Egg. Flank Steak, Shrimp kabobs, and andouille sausage with chimichurri sauce (not pictured) over spring greens with crusty French bread and Red Zinfandel. Yeah.

 

[Duane]

Argentinean Grill night on the Big Green Egg. Flank Steak, Shrimp kabobs, and andouille sausage with chimichurri sauce (not pictured) over spring greens with crusty French bread and Red Zinfandel. Yeah.

That looks so good.