Bankbeater is who I was thinking of...

If you are interested, I may have a source on eggs, Primo's or Komodo's...

Here are some interesting opinions on the Big Green Egg, Webber Grill, and a Weber Smoky Mountain.

We have been thinking about a new semi-high-end gas grill. I also kicked around the idea of the Big Green Egg. Decisions�decisions�I�m leaning more toward a gas grill again since we put wood chips on ours about every time we cook.

Is there any such thing as a gas BGE or gas attachment for the BGE? I didn�t see anything like that on their website.

http://chowhound.chow.com/topics/418214

nope
why would you want to use gas with the BGE?

You will not get the same flavor with gas that you will with the wide range of smoking woods you can get today. gas is like a microwave its good for heating things up.

I have one and use it 3 times a week, maybe more. There is a learning curve but its not difficult.

A few things to remember:
They are not portable
There are alot of "Eggcessories" that you will want/need soon after you get going. The cost of the Egg is just the beginning.
You will always smelll like smoke and you will have company when the word gets around!


You will not regret spending the money on one. They are very versatile!

Ditto Ditto Ditto on the BGE!!!
The only thing that I try to key on is my choice of lump charcoal. You need to have the charcoal in as big of chunks that you can get. Once you grill. smoke or bake on the BGE you will hardly ever use a gas grill again. I have a very exspensive Weber Summit sitting next to my BGE and I'm using about two bottles of propane a year versus about 100 lbs of lump charcoal.

Tommy, What lump coal have you found works best?
I like both types that BBQ Galore sells, Oak being my preference usually.
Have you found any lump sold at HEB or other retailer that is good? I dont like the small bags though, that wouldnt last long. I usually buy 3-4 bigs bags at a time if I know what it is.
I did an 18 hr cook on the BBQ Galore (not BGE) mesquite coal at Xmas and had lump left over in the fire bowl. I added some oak chunks during the cook.

I have been using Royal Oak from Wal-Mart...I believe the bag is 10 pounds and they run like 5.67 or so.

http://nakedwhiz.com/lumpindexpage.htm?bag

^^^^^^^^^^^^^ reviews

The whiz is king!
Here is the one I was talking about:

Walmart sell Royal Oak lump coal that is VERY good too!

green egg pics.

Kev, Nice!
What cut of meat was that?
Here is what I do on steak.
I have an "egg-cessorie" called a "spider" and a flat, round cast iron platter that I use. The spider lets you cook way down there, right on top of the coals.

I build my fire and when the coals are right I put the platter on the spider and when the spider is really hot I throw the steaks down on it. About 1-2 minutes each side, enough to sear them well.
Then, I remove the steaks and platter and then put my regular grill on at the upper level, let it get hot enough to clean it. I'll add a small chuck of Oak or Mesquite to the coals.
Then I "roast" them for another 4 minutes or so, until they are done. Usually I close the top and bottom at that point.
I like the platter because it sears the whole surface of the meat.

Looks like you had a good meal there, we use our egg about 3-4 times a week.

How do you do your steaks?

those were filets,i like your idea about the skillet is that a product from green egg or something you came up with? as for me i get the egg up to about 600 and cook for about 3 min. per side.

The "Spider" came from http://www.ceramicgrillstore.com/ceramicgrillstore/ but the platter came from Academy. Its about 14" in diameter and has a couple handles on it that have to be ground off.
Its similar to this without the handle: https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3941
Also have the "Adjustable Rig" from them. It lets you cook more food by having 2 levels inside the egg.
The Spider is great because it lets you cook right down on the coals. Its simple and inexpensive.

blackened catfish