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#1 |
Have My Own Room
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I have a Weber gas and a large BGE. The Weber gas I use for burgers and what not. The egg I use for prime rib, smoking salmon, pork butt, brisket, steaks, chicken, pizza, etc.
The egg definitely gets more use, but if I'm in a rush and just want to throw a chicken breast, burger, or chunk of salmon on to have ready in 10-15 minutes, then I obviously use the gas grill. That's not to say the egg can't do grilling. I solely cook my steaks on the egg, it can reach 700 degrees and sear a MEAN steak in a matter of 10 minutes if lit properly. You can use the egg for pretty much anything you do on a gas grill, just depends if you want to spend the time. I wouldn't trade my egg for anything, I absolutely love it. |
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#2 |
Adjusting to the Life
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I appreciate all the great responses! I'm still intrigued by the BGE no doubt, but considering how heavy it is and the price tag, I might stick with Weber.
I DO want to try my hand at slow and low BBQ. It's my all-time favorite food. But, there are those that say this can be done with great results on a 22.5" Weber -- I've heard the 18.5" is a little too tight for indirect heat. |
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