Author Topic: The Big Green Egg  (Read 9336 times)

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Offline antss

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Re: The Big Green Egg
« Reply #60 on: July 15, 2017, 09:45 PM »
Costco's warranty is going to be hard to beat.  If that's important to you.

I don't think there are many issues with these grills where that becomes an important consideration.

Online Jim Kirkpatrick

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Re: The Big Green Egg
« Reply #61 on: July 16, 2017, 07:20 AM »
Bob, I'm surprised you're still agonizing over this decision.  For me it's a no brainer.  The BGE is elegant in it's simplicity. 
I used to be a Harley guy.  Whenever I've met with friends or acquaintances that have newly purchased a Japanese bike that very closely resembles a HD, the first thing out of their mouths are, "it was 5k cheaper than a Harley".  The same holds true for power tools. I find it particularly ironic, a man who makes his living selling Festools is laboring over this decision.  I think you'll be that same guy if you buy the Costco knockoff.  "I saved $300".  Get the BGE!  It's a rare day when you ever seen a BGE listed on CL.  There's a reason.  Everyone loves them.
My standard reply I say with a wink, whenever a friend whistles over the price of my power tools, grilling devices or motorcycles is: "It's not for everyone."  [wink]

Offline Bob Marino

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Re: The Big Green Egg
« Reply #62 on: July 16, 2017, 08:25 AM »
Costco's warranty is going to be hard to beat.  If that's important to you.

I don't think there are many issues with these grills where that becomes an important consideration.

 Agree, thinking if anything goes wrong, it usually will happen in the couple of years.
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Offline Bob Marino

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Re: The Big Green Egg
« Reply #63 on: July 16, 2017, 09:36 AM »
Bob, I'm surprised you're still agonizing over this decision.  For me it's a no brainer.  The BGE is elegant in it's simplicity. 
I used to be a Harley guy.  Whenever I've met with friends or acquaintances that have newly purchased a Japanese bike that very closely resembles a HD, the first thing out of their mouths are, "it was 5k cheaper than a Harley".  The same holds true for power tools. I find it particularly ironic, a man who makes his living selling Festools is laboring over this decision.  I think you'll be that same guy if you buy the Costco knockoff.  "I saved $300".  Get the BGE!  It's a rare day when you ever seen a BGE listed on CL.  There's a reason.  Everyone loves them.
My standard reply I say with a wink, whenever a friend whistles over the price of my power tools, grilling devices or motorcycles is: "It's not for everyone."  [wink].

 Jim,

 Good points, but let me elaborate a bit as there are a few things going on.
 First is I have a decent Weber gas grill, at least I can do basic grilling, so I am in no immediate rush to get another Kamado or pellet grill/smoker - though I am liking what they all do. And it seems the more snooping I do, other possibilities open up. So I am doing my due diligence - even though some would say, I am over analyzing it. And I would agree - all the grills - and others - would be more than suits my needs, all have a slight learning curve, but just like Festool tools - the tools may be of higher quality but it's the man behind the tool/kamado/smoker that makes the larger difference. Each and every offering here is costly, vis a vis a standard grill/smoker, so I really wanted to do my homework. That aside, here are some of my findings/opinions.

 The BGE is the grandaddy of komodos here in the USA. And I like that they were the first to introduce the kamado to the mainstream; I give them points for that.They have an incredible product, tons of accessories, loyal following and blogs that offer a zillion recipes and support. But they have not seemed to have changed over time, incorporating IMHO improved features. Regarding the Kamado Joe, I don't see it as a cheap knockoff and side to side  with the BGE, I like some of their features better - steel gasket rather than felt, larger thermometer, way better hinge, nicer top vent, dual height grates standard, etc. I don't imagine actual quality of either are too different. Not thrilled with KJ being made in China though.

 The Primo - I like the oval design and that it is made here in the USA. As per mention here I checked out the Blaze. Aluminum and stainless steel - aesthetically looks like a spaceship, rather than a traditional looking ceramic kamado. But seems to be incredibly sturdy, certainly can never chip or crack, like how there is no need for gaskets, heavy grates, etc. Virtually comes assembled. Very much more coin than the BGE and KJ.  Not thrilled that that is also made in China.

 Enter the Memphis Grill  - not a Kamado, but a wood pellet grill/smoker/oven. But even with the current sale, more money than the other Kamados.
 https://memphisgrills.com/shop/cart-models/memphis-advantage/
 But it  looks like a traditional modern grill, not the egg shaped traditional kamado which I find appealing. And the kamados offer a bit of mystique and charm that no modern looking grill/smoker offers. Many modern conveniences for the Memphis grill  and points that it is USA made. I'm thinking that with this grill (pellets) I can probably sell my Weber Genesis gas grill, not so much if I get a kamado. Oh, yeah, the NJ dealer who returned my call about the Blaze - which they can order for me, brought the Memphis grill to my attention and if it matters, said they installed 4 for NJ's Cake Boss - Buddy something or other. No biggie, but a nice endorsement.  And I liked that the dealer did not push anything; that it was simply another offering to check out.

 Again, each and every grill/smoker here will outperform my capabilities, last a lifetime and make some darn nice meals.

 
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Offline DynaGlide

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Re: The Big Green Egg
« Reply #64 on: July 16, 2017, 09:42 AM »
Bob, I'm surprised you're still agonizing over this decision.  For me it's a no brainer.  The BGE is elegant in it's simplicity. 
I used to be a Harley guy.  Whenever I've met with friends or acquaintances that have newly purchased a Japanese bike that very closely resembles a HD, the first thing out of their mouths are, "it was 5k cheaper than a Harley".  The same holds true for power tools. I find it particularly ironic, a man who makes his living selling Festools is laboring over this decision.  I think you'll be that same guy if you buy the Costco knockoff.  "I saved $300".  Get the BGE!  It's a rare day when you ever seen a BGE listed on CL.  There's a reason.  Everyone loves them.
My standard reply I say with a wink, whenever a friend whistles over the price of my power tools, grilling devices or motorcycles is: "It's not for everyone."  [wink].

I've checked all three of those boxes. Expensive hobbies for sure.

Offline DynaGlide

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Re: The Big Green Egg
« Reply #65 on: July 16, 2017, 09:48 AM »
I guess it's just the DIY'er in me but I could never own a pellet smoker or a digital temperature controller for smoking. Fire management is half the fun, at least for me. I will probably get an offset wood cooker some day.

Offline Bob Marino

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Re: The Big Green Egg
« Reply #66 on: July 16, 2017, 09:56 AM »
I guess it's just the DIY'er in me but I could never own a pellet smoker or a digital temperature controller for smoking. Fire management is half the fun, at least for me. I will probably get an offset wood cooker some day.

 I hear you on that and besides the kinda quirky aesthetics of the Kamados - which I like, it is a bit more Zen to stoke and manage  that fire than the immediacy of pellets. But - pellets are wood soooooooooooo that smokey flavor is there over a gas grill and you are still smoking the same amount of time (hours) for the roast. briskets, etc.
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Offline Richard/RMW

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Re: The Big Green Egg
« Reply #67 on: July 16, 2017, 10:45 AM »
FWIW I had (still have) a very early digital controller for the BGE, the Stoker. Not nearly as refined as the DigiQ but it has basically the same function. I used it 2-3 times a year for several years and then retired it when I finally got control of low/slow temps via the vents. These controllers are used not only on the Kamados but also Weber smokers etc. and my view is they are more necessary on smokers that are tough to otherwise maintain temp on.

My [2cents] would be it's probably not necessary if you have a quality Kamado and take the pains to learn to control it.

Pulled several vacuum sealed steaks from the freezer and dumped them into sous vide pot for 6-7 hours yesterday @ 120 then into the fridge. Plan to go from fridge direct to KJ tonight @ full blast furnace temp, testing whether the cold center will let me fully char the outside while not further cooking the center. Aiming for warm pink center.

@Tinker check back around 9:00 EDT for an update....  [poke]

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Offline antss

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Re: The Big Green Egg
« Reply #68 on: July 16, 2017, 12:54 PM »
BGE has recently changed it's hinge design. 

Ceramics (and these types of ovens) were produced in China long before the USA was a twinkle in an Englishman's eye.  So I wouldn't sweat it too much.  I am a fan of supporting local when practical so I'm not trying to talk anyone out of made in the USA.   

Some have commented that they think the ceramic and glazing is more refined on the BGE.  I'm not discerning enough to weigh in. 

Online Jim Kirkpatrick

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Re: The Big Green Egg
« Reply #69 on: July 16, 2017, 01:30 PM »
Bob,  I also have a Weber Genesis gas grill that I've had and wouldn't consider selling.  I still use it.  Not that the BGE takes more time to heat up than the Weber, but it is easier.  I use it for when I need something quick and easy like for some boneless chicken.  It's also good for roasting bbq veggie skewers.  It has a side burner for boiling water that I use to light my BGE chimney when I need a hot fire for steaks and chops.  Keep the Weber!

Offline mark60

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Re: The Big Green Egg
« Reply #70 on: July 16, 2017, 05:06 PM »
For some reason, I never wander in this room.
Bob, I love to cook outside. Even in Buffalo I grill year round, snow and all. I built a picnic shelter thing to house my implements and close it up in the winter so I can grill in a blizzard. I've got an XL BGE, a Yoder pellet smoker, a Weber kettle, 2 ugly drum smokers, and a Weber gasser. The gasser gets used for hot dogs, that's about it. The pellet smoker and drum smokers do most of my smoking. The BGE excels at smoking but I have my smokers all set and I'm used to them. Burgers are ususlly done on the kettle but sometimes on the egg. I use the egg for steaks, fatties, baking bread, all kinds of stuff. I'll add a cooker, a Sous Vide. The best steaks I ever cook are done Sous Vide and then dropped into the coals on the Egg at nuclear temps. Perfect 132 degrees from one edge to the other no matter how thick with a beautiful sear on them. If you like to cook outside, genuinely enjoy grilling, then the BGE is worth the coin. If it's more of a casual thing you can do a lot with a Weber kettle. I'm a charcoal snob and have very little use for gassers these days if I'm being honest, charcoal grilled foods are really that much better to me.

Offline Bob Marino

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Re: The Big Green Egg
« Reply #71 on: July 16, 2017, 06:18 PM »
Would there be any difference in taste between smoking with a kamado or with the traditional smoker? Would there be a difference in taste either by smoke or buy direct grilling when using charcoal or pellets?
 In other words, temps being the same, is there a difference in taste between cooking with pellets or charcoal?
« Last Edit: July 16, 2017, 06:27 PM by Bob Marino »
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Online Peter Halle

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Re: The Big Green Egg
« Reply #72 on: July 16, 2017, 06:43 PM »
I have now read a couple of mentions about Sous Vide in this thread.  That, in combination with all the grilling conversations should add an interesting aspect to Bob's decision process.  [poke] [poke]

Sous vide is great within its parameters.  But the meat (most proteins) need that final touch.  That touch could be any grill, charcoal starter, propane torch, hot pan, or even a hopped up kid on .... doing illegal things with fireworks or military spec flamethrowers.  [scared]

@Bob Marino - When I said earlier you were screwed - this is what I was talking about = the intro to a "new tool" and the discussions around a decision.

Peter
« Last Edit: July 16, 2017, 06:45 PM by Peter Halle »
Scraps to Smiles.  To be continued.....  Stay Tuned.

Offline PaulH99

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Re: The Big Green Egg
« Reply #73 on: July 16, 2017, 06:46 PM »
When smoking, the flavor is really due to the type of wood you use and the temperature, not so much the form that the wood is in. I bought a pellet smoker because I like being able to smoke a pork shoulder or brisket overnight without worrying about the temperature dropping or the fire going out. The convenience was worth it to me. The smoke ring inside the meat looks identical to anything else I've eaten, and the flavor is spot-on.

The down-side? You have to be near an outlet to run a pellet smoker/grill. But the ability to grill at 500 and smoke at 250 on the same appliance is awesome. I haven't started my propane Weber Genesis Silver in over a year.
-Paul
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Offline Bob Marino

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Re: The Big Green Egg
« Reply #74 on: July 16, 2017, 07:45 PM »
I have now read a couple of mentions about Sous Vide in this thread.  That, in combination with all the grilling conversations should add an interesting aspect to Bob's decision process.  [poke] [poke]

Sous vide is great within its parameters.  But the meat (most proteins) need that final touch.  That touch could be any grill, charcoal starter, propane torch, hot pan, or even a hopped up kid on .... doing illegal things with fireworks or military spec flamethrowers.  [scared]

@Bob Marino - When I said earlier you were screwed - this is what I was talking about = the intro to a "new tool" and the discussions around a decision.

Peter

I hear ya Pete. Lots of choices.  Saw BGE for the first time today. Very impressive but I'm leaning more towards the convenience of a pellet stove. One that can grill, smoke and be an oven. The Memphis grills ar looking good to me
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Offline mark60

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Re: The Big Green Egg
« Reply #75 on: July 16, 2017, 08:40 PM »
Pellet smokers, in my opinion and most other's, don't impart as much smoke flavor as a more traditional smoker (wood fired or lump coal with wood chunks) A lot of us use additional methods to get a little more smoke (A-maze-n products smoke generator) I make some mean pulled pork on my pellet pooper but still make one or two shoulders a year in my drum smoker because sometimes I like a heavy smoke.  They're a great cooker and I'd never give mine up but they also won't reach the temps a kamado will. For searing steaks and making pizza's the higher temps attainable with a kamado are nice.
BGE has a great forum with a lot of passionate users but even a lot of folks over there would tell you a kamado joe or a primo vision are excellent values and the BGE may not have anything on them.
I think an egg or similar is the closest to a jack of all trades cooker that there is. Cook a little or cook a lot, they'll do it well. The ceramic grill store has a pile of accessories for kamados if you haven't found that place yet.

Offline otis04

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Re: The Big Green Egg
« Reply #76 on: July 16, 2017, 11:35 PM »
I currently own 3 Big Green Eggs and a Traeger.  I bought the Traeger for quick meals like hot dogs after work.  I don't use it for much else as the flavor just isn't as good.  My XL egg will hold a steady temp for 20 hours with no added fuel and very little fuss.
I saw the Komodo Joe at Costco today and must say, they look really good with some nice features, it would be hard to buy the BGE after looking at the features on the KJ.
Go ceramic, you will not be disappointed.  By the way, my first egg is 14 years old and still looks new except for the grease stains.  It is as close to a lifetime grill as you can get.

Offline Richard/RMW

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Re: The Big Green Egg
« Reply #77 on: July 17, 2017, 01:41 AM »
Would there be any difference in taste between smoking with a kamado or with the traditional smoker? Would there be a difference in taste either by smoke or buy direct grilling when using charcoal or pellets?
 In other words, temps being the same, is there a difference in taste between cooking with pellets or charcoal?

Hmmnnn... I cannot comment on flavor, not having a pellet smoker. Also, not having one, I am not sure but am doubtful you can go from low/slow cook to blast furnace sear without switching cookers.

Always willing to learn though.

RMW

PS - Deferred finishing sous vide steaks to tomorrow after Sunday breakfast followed by unscheduled visit by nephew/GF and late lunch followed paddle board drifting in the bay.

@Tinker sametimesamechannel tomorrow...  ::)

RMW
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Offline Nick561

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Re: The Big Green Egg
« Reply #78 on: July 17, 2017, 02:29 AM »
More food porn.    Sous vide prime rib... 

And a sous view Kobe ribeye finished on the egg


Offline Paul G

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Re: The Big Green Egg
« Reply #79 on: July 17, 2017, 02:31 AM »
Would there be any difference in taste between smoking with a kamado or with the traditional smoker? Would there be a difference in taste either by smoke or buy direct grilling when using charcoal or pellets?
 In other words, temps being the same, is there a difference in taste between cooking with pellets or charcoal?

Consider that not all pellets are created equal. I get different results from different brands of pellets let alone all the various wood options and even blends.
+1

Offline Paul G

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Re: The Big Green Egg
« Reply #80 on: July 17, 2017, 02:33 AM »
More food porn.    Sous vide prime rib...  (Attachment Link) (Attachment Link)

And a sous view Kobe ribeye finished on the egg

(Attachment Link)

Nice, how do you do the sous vide?
+1

Offline Nick561

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Re: The Big Green Egg
« Reply #81 on: July 17, 2017, 03:57 AM »
More food porn.    Sous vide prime rib...  (Attachment Link) (Attachment Link)

And a sous view Kobe ribeye finished on the egg

(Attachment Link)

Nice, how do you do the sous vide?

For the prime rib  I start with a whole 109 cut export rib which is 7 bones. I break that down to two -two bone rib roasts and make the rest streaks. I make them two bones because they fit in the vacuum bags. I put them in with my sansare set at 131 degrees for 18 hours. With garlic and soy sauce on it.  After that I sear on the grill when it's 1000+ degrees for a about a minute or so per side.  Slice and serve.

For the Kobe just a little salt and in the bag. 131 degrees for 2 hours then finish dear on the egg at 1000+.  Topped with a dab of butter

Offline mark60

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Re: The Big Green Egg
« Reply #82 on: July 17, 2017, 06:24 AM »
More food porn.    Sous vide prime rib...  (Attachment Link) (Attachment Link)

And a sous view Kobe ribeye finished on the egg

(Attachment Link)


That's sexy.

Offline Paul G

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Re: The Big Green Egg
« Reply #83 on: July 17, 2017, 09:48 AM »
Thanks Nick561, been thinking of adding sous vide to my tool kit in the near future
+1

Offline smirak

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Re: The Big Green Egg
« Reply #84 on: July 17, 2017, 10:14 AM »
I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...

I have a classic Kamado Joe that's about 4 years old.  If it was stolen tonight, I'd own another one tomorrow, price and driving distance to get it be damned.  I have literally cooked everything in it from pork butts at 225 for 15 hours to pizzas at 850 for 4 mins.  For me, I can get home from work, do my thing and have a grill ready to cook on in less than 30 mins for like burgers/dogs/steaks/etc.  For smoking, it takes me a little longer, but that's because I start (usually) with a full "new" load of lump and let that temp stabilize for an hour, then put on smoking wood and let that stabilize for at least 30 mins until you get the "thin, blue smoke".  I've cooked bread, cakes, side dishes, etc.  I love mine.  Also, if you are looking at a KJ, make sure you are looking at "version 2" of them.  Mine is "version 1" and it lacks many of the features that KJ has implemented with V2. 

All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.

As for cooking methods...my two favorite for steaks are either 1) sousvide or 2) reverse sear

I like both methods for different reasons, but if I want a steak to taste like a steak, it's reverse sear for me all the way!  I'll throw my ribeyes on the grill with both of my heat deflectors on and get my temps to between 250-300 and cook them to within 10ish degrees of my target temp.  Then, I'll take them off, open everything up to where it goes nuclear (burying the needle on the thermometer) and lower the grates to as close to the coals as I can get them, and sometimes, I'll even go caveman and throw them right on the coals.  Then, it's about a min on each side.  What this does is, like sousvide, allow you to have a steak that is cooked med, med rare, well done, etc all the way through.  Eliminating the "gray band" of overcooked steak is the goal.  You cut into a perfectly cooked med steak...every time...
« Last Edit: July 17, 2017, 10:19 AM by smirak »

Offline Bob Marino

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Re: The Big Green Egg
« Reply #85 on: July 17, 2017, 11:42 AM »
I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...
 
All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.
 

 Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? ;). I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
 I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]
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Offline Richard/RMW

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Re: The Big Green Egg
« Reply #86 on: July 17, 2017, 02:09 PM »
I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...
 
All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.
 

 Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? ;). I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
 I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

Aw comeon... let's not start comparing a house with something really important.  [poke]

RMW
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Offline leakyroof

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Re: The Big Green Egg
« Reply #87 on: July 17, 2017, 02:32 PM »
I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...
 
All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.
 

 Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? ;). I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
 I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

Aw comeon... let's not start comparing a house with something really important.  [poke]

RMW
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Offline smirak

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Re: The Big Green Egg
« Reply #88 on: July 18, 2017, 02:57 AM »
I never have been in this subforum (not that I have alot of posts anyway), but somehow BGE caught my eye. Also, I didn't read every comment, so if I'm reiterating something, I apologize...
 
All that said, if we are trying to get Bob Marino to spend more money, he really needs to be looking at the Komodo Kamado line.  Absolutely, the Rolls Royce/Bentley/Ferrari/Bugatti/etc of a Kamado cooker.  No affiliation, and can't afford one either, but Dennis makes a mean grill.
 

 Yes, very impressive and it's kind of a kick that the owner - Dennis Linkletter is the grandson of Art Linkletter - boomers and olders will know who he was, millenials - not so sure. And he lives in Bali - wonder what heis cooking on? ;). I can't even imagine what the shipping charges would be on those monsters and no mention of where it ships from.
 I bought my house 20 years ago in less time. Pete was right - screwed with all those choices.  [unsure]

Never put 2 and 2 together on the last name!  As I don't own one, I can't comment on the delivery time.  They are handmade (ish) in Indonesia and are shipped to customers out of the California warehouse.  I do know several people that own them and state that shipping can exceed 2-3 months in some cases. 

Offline egmiii

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Re: The Big Green Egg
« Reply #89 on: July 18, 2017, 10:48 AM »
I have a 22" Komodo Kamado and a large BGE. If you have the budget, the Komodo Kamado in my opinion is worth the price of admission. All Komodo Kamados are hand build in Indonesia. Several are stocked in the California warehouse for immediate delivery. If you happen to like one of the models in stock, you can get it within a week or two, depending upon where you live in the country. If you prefer to order a tile combination not in stock, then it could be up to 5 months, depending upon the backlog. I can assure you, its worth the wait. If you would like more details, feel free to PM me. I'm more than willing to do a video FaceTime and walk you through the design and construction highlights. That way you can get a better idea of what makes it so special. FYI, I have no affiliation with KK, just a happy customer.