Big Green Egg Tutorial and Review - How to Use the Big Green Egg
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- Опубліковано 26 сер 2024
- Chef Jason Hill visits Laguna Beach chef Brian Zagorsky in Three Arch Bay, CA, to learn how to use the Big Green Egg. In this Big Green Egg tutorial, Brian explains the history of the smoker, shows its basic operation such as how to light the coals, add smoker chips, and adjust the damper to reach different temperatures. He also recommends a few Big Green Egg accessories, such as the ceramic plate, which allows you to grill pizzas at high temperatures.
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Had mine for 12 years and love it, starting out was a chore. You just got to get a hands on it and use it to get experience, lots of Good Utube videos that can help. I would not go out and buy one and try to cook for a gathering the next day😖
My husband brought the 'Pots' home from Japan during the Viet Nam war and we loved them couldn't wait till I could get the Green Egg, we love it.
The tutorial was just great! I am getting an egg today and have read a lot but had unanswered questions which you video helped answer. The little tips were confidence generating as the cooking process requires study. Thank you.
Wonderful presentation very clear instructions Thks
Thanks!
Warning Once you get one of these you won't want to eat gas grill bbq anymore the meat stays moist and juicy and the smoke favor is awesome! it's so much better... made my first brisket a while back first time it was amazing
Thanks for sharing!
Thank You Sir 👍
Just purchased one.
Video is very helpful to me as I am learning how to use a Blaze Kamado. Got TWO questions. 1. When using Lump Wood Charcoal, is the concept 1 lb per 1 hour of cooking? Need to adjust my charcoal consumption for an overnight brisket.
2. My overnight brisket first attempt had me fighting with temp changes. I may have been moving the top and bottom dampers too quickly. From your experience, how long should I wait from each damper change to re-stabilize?
Thx ,that is very usefull information.I just bought the small one for professional use in a restaurant kitchen to give that smoky taste on the food ,but it is easy to cook with !
Great video! I don't recommend using fuel fire starter though as it does leave a nasty smell. What works well for me is 4-5 newspaper sheets balled up in the lower air vent cavity (under the coal). Just fire them up, open both air vent and in 10 min. you're good to go.
Just an FYI Chef, I have found that wood chunks work much better than chips... As far as slow cooks go. I use 3-5 chunks for smoking pork shoulder etc...No soaking and they smoke slow and even. I only use chips for faster cooks like if I'm doing a quick tri tip at 350 or cooking some burgers. A friend turned me on to chunks and I've never turned back.
My sweetie has one. I love the taste of the food. I'm NOT into grills, however, this looks very simple.
Hopefully style tips will be forthcoming!
Thanks for the video. Thinking about buying one.
Good choice!
the rolled socks tell you Brian knows his stuff.
Great video. As someone who is new to charcoal this video was very informative.
Glad you enjoyed the video. Thank you for commenting!
Lol he said "pull your meat out"
Great vid, definitely has me thinking about getting one.
Love the Big Green Egg. We need to do another video on this thing!
I read your comment and when I heard it and couldn't stop laughing
Sounds like something Butt Head would say !
dude on the left sounds exactly like billy bob Thornton
How do you clean the top gasket or damper if you call it that. Ours is greasy & won’t turn. Thanks!
Good video. My wife said her dad had one of those eggs and loved it. He was fireman, not a trust fund c.s.er. :)
I bought a Kamado grill/smoker from Costco last year to replace the ancient weber my wife had been using for years. Now we almost fight over whose turn it is to cook. I really appreciate the info you shared about lump coal. I will change from the charcoal this year. To some of the others I want to say please don't be upset about the price of these grills because they were much less expensive then the big stainless steel units which aren't even attractive. My green egg was a little over $500 and I had to make big sacrifices to get it. Webers are darn good grills, but they do little to entice me to cook. I plan on cooking outside everyday once the weather warms up. Besides I am not particularly fond of yuppie types either they would never appreciate my time in service. I think one yuppie told me I was a sucker for spending that time in the Army. I got out in ' 66
Thanks for your thoughtful comment saltyseascott! And thank you for your service!
What's the make / model of those red gloves you use?
Cool video. Thanks.
Cheers!
Thanks for the tips. Nice job on the video!
+PaulOrientedotcom Thank you!
the newer style eggs have a high heat gasket at the damper portion .... helps alot
This was very helpful! Thank you!
Great! I'm glad it helped.
Beautiful, well done Gentlemen!!!!
Thanks!
Excellent video! Thank you!
Love my Egg!
Nice vids and i love how you save time by using your last video about this (Salmon)
Great video. What is the dimension of the diameter of the bottom of a large big green egg? Thanks
Hello. My guess is about 18 inches at the bottom.
I don't understand how some commenters thought this looked like too much work...looked pretty dang simple to a guy that's been smoking on a Weber bullet for years...
norman campbell Thanks Norman. It is a bit of work but nothing good comes easy.
Thank you! :)
Great vid, informative.
generatrix999 Thank you!
I have to say the Akorn Kamado by chargriller 250 bucks does the same job at a fraction of the cost while achieving the same results moist bbq every time.
How Much Does The XL Model Cost?
The outfits are so dad lol
I prefer pecan wood for steaks just saying
😆
What is the alternative, Man-quini's ?
And your point is? #dad
Yes love the shorts and tall white socks. Just needed the sandals with the socks
Nice vid Jason
Dude the 'eggzilla' has been around for awhile, I was seeing pics of it before Oct 2013 at least. Anyways these grills are pretty sick, I've done quite a bit on them, it does it all
If I want to put some burgers on really quick, how long does it take to get up to say 350 degrees? Also from a cost perspective where fuel is concerned, is this cheaper then a natural gas grill?
TheChampionluva this is not a quick burger option.
If you do anything on the BGE, you're going to want to do either big or a lot meaning you don't want to go thru the entire process for a few burgers. It wouldn't be time or cost effective. They would be some awesome burgers but not worth the hassle... sooooo think about several pizzas, ribs, brats, sausages, pork shoulders, smoking etc, etc. If you're going to go thru the process of getting the egg ready to cook, then make it worth your while. The food will be amazing to say the least. The egg that we have was in major disrepair and I kept telling my girlfriend to throw it away and she wouldn't. So one day I called BGE and asked some questions, they asked me to send in some photos and they warrantied some parts and I purchased others and restored this large baby. Best money I have ever spent.
I use my BGE for quick burgers all the time. Not to mention quick steaks and chicken wings. The secret to get the grill to heat up quick is use more air and less charcoal. More charcoal and less air for longer cooks, I.E. smoking a brisket or some ribs. I used to use a gas grill and won't go back, takes as long to heat up "quick cooks" as long using a gas grill. You just have to get used to using it and maintaining it, cleaning the grates at the bottom makes all the difference.
cool video.
Big Green Eggs are more expensive than most grills and most kamado style grills. I have used the cheaper kamados and the insulation is not as good as Big Green Egg. Using them side by side the Big Green Egg performs better. I do think Kamado style grills are worth the money because they are more versatile and they leave you with a better texture than pellet or standard charcoal grills. I have Kamado Joe, Weber Kettles and Traeger wood pellet grills. I always go back to the Big Green Egg because the performance doesn't even compare. Top notch cooking.
You sir are a grill connoisseur
Adam White Greenlief
I think every independent comparo conducted over the last two years exposes you as a corporate shill. It's a shame BGE spent their time on disinformation rather than innovation. RIP.
Thank you , mine comes on wednesday...
Great!
Cheers
Dude sounds like Billy Bob Thornton......
i thought the exact same thing...
Tile patio, sink at the cooking area, must be nice. We are supposed to get more snow tonight ....... :(
nostalgia
Perhaps it's origin is China but it's important to note that kamado "竈" is Japanese and translates to furnace.
Thank you!
Nathan Garza c
I love my BGE. As for the price, yes there are cheaper products on the market, but they are cheaper products!
Yes!
every pizza stone I ever bought, broke. Help?? Thanks
Hey Ralph, have you put stone in before lighting? they need to go in at start - placing it in grill when its hot it will crack the stone.
Gordon Hatch
Great tip! Thanks Gordon.
No probs, happy pizza making!
it heats up waaaaaay better with the screen open
Ice T knows a lot about The big green egg
I actually met Ice T back in the day...
I personally prefer pecan for steaks
Dude says he prefers BGE charcoal.....made by Royal Oak
Can you cook a big Thanksgiving turkey in that thing?
Yes! It comes out delicious!
+Chef Tips For sure that is true.
I have cooked every thing imaginable with this big green egg, with many famous chef's, for years they all said, "best taste ever."
You may find this unbelievable, but it is true,
I purchased mine in Japan in the 1960's for only $18 + all accessories about $30, + free freight since I was flying airplanes at that time. Today price,,, over $1000.
I used it for over 20 years, only trouble was with the grates broken.
So, NEVER use water to stop fire when finished cooking.
I miss it,,,,
no other cooker can compare, the taste/smell is the bottom line.
Take Camping this egg weighs 250 Pounds. lol
They a bunch of different sizing options including the minimax which would be more than suitable for camping comparatively to the XL big green egg. The versatility in unmatched.
ua-cam.com/video/EN1w-a4M87A/v-deo.html
Typical dads have to have the biggest one lol
Big khaki cargo shorts, wraparound glasses and the biggest egg available.
lol the organic coal will go well with the organic air that i bought while i'm drinking my organic water.
BobRooney
My post doesn't scream I'm jealous and lack self confidence
A lot of attention needed. Damn
A little, but once you get the hang of it, it is soooo worth cooking with this.
Looked on Ebay for prices. A mini is currently going for $360, [it can cook 4 hamburgers] a larger for $850. Not a snowballs chance in ............ will I look any further, especially when locally I need to find a 'dealer'............way, way over priced........
+SpockMcoy Issmart Yeah, serious 'sticker shock' with these, but you have to realize you're making an investment. Quite a few of the first big green eggs that came out in the 70's are still going. A BGE, if properly cared for, will outlast most mass-produced traditional charcoal or gas grills.
Green Eggs can put out some good grub. But they are way too expensive for 800 yr old technology. Pellet and other newer machines can outdo them easily.. And as always it's who's doing the cooking more then the equipment that determines the quality. Lot of neighbors have Eggs and Memphis/MAK grilles and I smoke them every time.
Jesus Loves You
Jumpy editing.
Great BBQ very expensive, I have owned one for over 8 years after being conned by my wife during a severe hangover that we 'really' one of these. Honestly haven't regretted it BUT now really offended by the prices Green Egg seem to think they can charge their customers for 'add ons' some of which are really taking the piss. Green Egg get a reality check and look at the prices you are charging for a table etc which you could get made professionally for a tenth of the price. Nice BBQ well over priced!
No need to buy apple chips. Just cut a branch from a hickory , cherry ar apple tree.
there has got to be any easier way to cook
There is, but the end results will not match what the green egg produces.
Chef Tips I have a Rec Tec wood pellet grill and would argue that the results are better without all the work.
Harry Doss
I have a Green Mountain Grill. I admit Pellet grills do have there advantages as does the Big Green Egg. Thanks for your comment!
Compared to pellet or gas it’s a little time consuming but compared to regular grill or smoker it’s way easier. Once you get the hang of it, build your charcoal and smoke wood up right, light it give it 30 minutes to heat up open and 30 more to stabilize at your smoking temp , with dampers. Throw the meat on with a wireless probe in the grill and one in the meat and forget it for as long as needed to cook up to about 16 hours. Nothing hold temp without fussing with it as well as this type, I’ve used eggs kamoda joes and an off brand. All work great. I’ve used offset stock burners they are 10 times the work and baby sitting for 15% better result.
Yeah, a microwave.
Dude sounds like Billy-Bob Thorton.......same voice......
Do NOT soak the chips in water!!!!! #amazingribs
I guess this is the most expensive egg in the world.
Ehhh - no - one word - Fabergé
Cooking egg maybe...
Anyone else here because of Doris Burke?
I cant watch this cause dude said "basically" a thousand times in the 1st minute
Basically
Soaking your chips has proved worthless. It just means the water has to steam out before they can make smoke. It does not reduce flame up at all.
I own a Large BGE. You better pray to Jesus that you don't drop any piece of this made in Mexico BGE because I promise you they'll break one off in you when you go to buy a replacement part. Had I known it was made in Mexico I would have never paid what I did for one. Even my dealer whom I purchased mine from said parts and accessories were a rip-off. They hold heat well but are not worth the price. Better options for the money IMHO.
Soaking the wood chips is absolutely worthless. And a waste of time. All that moisture is going to burn within five minutes.
Two cute guys...talking about stuff
Made in china? - where are tables made?
Here by Brian Zagorsky.
The things people do in the USA while smoking.... Is an absololute Don't in my Country...:)
Erik Scherder like what?
???
I've head it's best to season a new egg with either kerosene or diesel fuel inside. Give two coats, drying 3-4 days between applications. This is one of those times where "more is better". Just dry fully before use.
yeah two coats of old motor oil works too. pfft. never put any petrochemicals near a kamado.
Karl, it's ceramic, ya peckerhead
gmanhfx Ceramic? So is your head! 💀
Karl Ruehs Yeah, that makes sense. Why on the f’in earth would anyone think it would be a good idea to season a ceramic grill with a petroleum product?
lmao please for the love of god anyone who read this, never ever give your grill a coat of said products.
Dude says actually a little to much.
I hear ya
Just couldn't take one more "we're gonna go ahead and..." from that grilling dweeb...
Had to click out...
He probably used to sell used cars...
That's the two phrases car salesmen use a lot...
"...we're gonna go ahead..."
and
"...as you can see..."
It was his first video. Maybe just a bit nervous.
@@ChefTips Yeah...maybe that was a little unkind of me...
It just that certain things clench my jaws..I suppose we all have 'em...hope I'm not the only one...
Real curious about this thing...
I found a few other videos on these Kamado ovens...(can't shake the big lizard image)
Some fellow did a couple pork shoulders...8 hours...looked overdone...
I'm not sure if it's better than a Masterbuilt smoker...the Masterbuilt has several racks and you can cold smoke cured meat and fish...and cheese as well...
Other than the fact this guy lives in a bad ass place, he sounds annoying.
no offense, i thought this was a how to use the grill video not a how to cook with your grill video.
pretty crappy presenter. Felt like I was listening to a budget review in a corporate boardroom.
Sorry Lance.