Big Green Egg vs Weber Kettle & SnS
Вставка
- Опубліковано 1 тра 2021
- I am trying to find out if the Big Green Egg makes better ribs than a Weber Kettle with a Slow n Sear.
Timing of the cook=
2,5 hours at 115 deg C
1,5 hours rapped at 115 deg C
30-40 minutes at 120 deg C
Weber kettle = 2016 Mastertouch
Slow n Sear 2.0
www.starbridge.de/slow-n-sear...
Big Green Egg = 2021 Large with Conveggtor
Fuels
Big Green Egg = B&B Hickory
bbcharcoal.com/product/lump-c...
Weber Kettle = Ecobrasa
www.vuurenrook.nl/nl/ecobrasa...
Smoke wood= Cherry chunks
www.vuurenrook.nl/nl/vuurandr...
Ribs
beefensteak.nl/bbq-vlees/spar...
Rub = Honey Bacon BBQ by Meatchurch
www.meatchurch.com/collection...
Sauces
Texas Pepper Jelly Rib Candy Apple Habanero
texaspepperjelly.com/product/...
Meat Mitch Whomp! Naked BBQ sauce
meatmitch.com/collections/sau...
As I’ve had my 57cm Weber kettle for about 17 years,I’m going to say Weber. It’s still going strong and turning out very special meat, and veg barbecue. Worth every penny
Screw all this European vs American internet crap. This man BBQs and recognizes tried and true methods. Great job, brother. Props from the USA
wow, thank you so much! Appreciate it!
Great video! The vibe was very relaxing and comfortable, but there was lots of theoretical analysis also involved which kept me awake! Keep it lekker! greetings from Finland :)
Glad you enjoyed it!
I have both and I get pretty similar results on ribs for both. The green egg is probably a bit easier to control temps on, more so when it starts getting colder in Chicago, but I have the snake method down to a science so in the summer it’s about equal.
Thanks for sharing
What a perfectly made video. Even the music was just right.
Thank you so much John, appreciate it
Excellent, love the comparison.... now back to my Weber
Thx michael
Great job. I have the Weber. I don't use it as much as the gas Weber or my Blackstone griddle, but I do use it for ribs and chicken. Thanks for this!
If you're wrapping with foil, I recommend you add a 50/50 mix of apple juice and water in the foil, the water will keep the sugar in the apple juice from burning while adding moisture to the ribs. I use just enough to cover the bottom , about a1/4 inch in height. This will slow the cooking process, then out of the foil back on grill with bbq sauce. I'm a BGE guy .
Thanks DD Mau, great advice.
I really was impressed with you grilling skills . First time I have watched your channel. I was impressed you had a family guest and friend as judges, very enjoyable. Will be back for more!!
Thank you so much! really appreciate the feedback
As an American, I was happy to hear a calm voice and not a hyper American too! I follow Pitmaster X and will sub your channel too. Great content!!
wow thats a huge compliment! thx i appreciate it!
I love the quality of your mic. Your voice comes out real good. Pleasant to listen to.
Thank you so much!
Good video! I've never been a real serious cooker, mostly just steaks and burgers and sometimes ribs on a gas grill or simple charcoal grill. I had considered buying an offset smoker, but I was also considering a Weber kettle. The Big Green egg is out of the question for me because of the price. After watching your video, I have decided I'm going with a Weber kettle. Thank you!
Hope you enjoy
yeah the eggs are like..... a cadillac. i was wondering how much was justified vs hype. but that price is just nuts.
American speaking, you nailed it. You just really focused on the important stuff, and it shows! I would eat your St Louis BBQ any day.
I’ve used both and think they both can produce excellent results. The ceramic grills are just easier to use. My egg is much more of a set and forget cooker once the temperature is stable. I have to pay much closer attention to a Weber. Sometimes that is fun, but it gets a little tricky when entertaining or if I have a lot of sides to prepare and can’t check on the thing every few minutes.
Great video. You live in one of my favorite countries to visit as well. I used to get there a lot while living in London. I’m back in Tennessee and don’t get the chance to get across quite as often. I miss the visits and the food. In fact, I’d sure like to see you make some local favorites on these grills.
Hi Thank for the comments! I agree, The Netherlands is a pretty good place to live. Your suggestion for more "local favs on the BBQ" inspired me. In my new season i'll certainly do a series of typical dutch foods on the BBQ. Keep watching!
You hit the nail on the head. The BGE is definitely better in terms of ‘set and forget’ especially with a temp controlled fan (cheating a bit, but they’re awesome when I am prepping and cooking all the sides). I also have a Weber kettle, have for over a decade, it’s definitely a solid grill, too. I’ve only had my BGE for a month or so, but I’ve cooked on it pretty much every day.
Honestly I feel the “babysit” the Weber is a big exaggerated. I check in my Weber maybe about 3 or 4 times on a 4-6 hour cook. Thats about an hour after initial set up, half way through (which I’d do anyway as it’s time to spritz or wrap) and then towards the end to make sure I have enough fuel and to check on doneness. I don’t feel like this is overly cumbersome.
No need for an expensive grill. A Weber kettle is one of the best grilling and smoking tools in the world. If the limited space works for you then it's hard to beat for the price.
Good Job, I have a BGE for 25 years and I have a large Weber kettle, they both preform beautifully, but the Weber is more work to set and clean, but again both produce great tasting food. You have a really nice set up there.
Hi steven, Thanks for the positive feedback.
I finally got a Weber master touch and I have been so pleased with everything I’ve cooked on it.
Hi Jeanie, thx for the comment. Indeed the WMT is a good universal BBQ, however it becomes a Great BBQ if you add the Slow n Sear. It is one of the reasons i keep it next to my BGE.
This video was really cool. Now I've learned how to make a barbecue the American way. You gained another subscriber to your channel. Thank you very much
Hugs from Teofilo otoni, Brazil!
Awesome! Thank you!
Excellent video.
Glad you liked it!
Great video! Great to see a BBQ aficionado in Holland. Keep up the good work👍🏻
Thank you randy! appreciate it
Try watching Heath Riles cook. He's a boy from Mississippi, USA and I have learned quite a bit from his cooking style. by the way, he is not hyper either. He just goes over things real slow (Hey, I'm a Southerner too) and gives you time to absorb what he is doing.
Enjoyed your video and you did a great job on teaching and proving that "it ain't the equipment, it's the cook that makes the difference"!
Hi Steve, Thanks for the positive feedback, really appreciate it also on the tip.
Amazing that you were able to keep a weber at a stable low temp! I opted for a BGE. But I'm a casual by comparison! Would love your input for "taste per effort". Great channel, keep it up!
Nice vid. I have a kamado Joe, good for slower cooks like ribs, pork butt. Really good in cold weather like Alaskan winters.more of a pain to get up to temp. My 18” Weber is better for grilled steaks, chicken, burgers, fish. Not so good for winter slower cooks. Thanks for the video
Thanks for the video. I cook on a Weber performer and a weber 18" smoker. I use a bbq guru to control temps on long cooks, I have no complaints. I can't justify spending so much for the BGE but I can see they're impressive.
Nice video again. I use both and even just made pulled pork on a cheap Bonfire kettle grill on site. Used the minion methode and she hold steady for 5 hours straight at 110 degrees. In my opion you can use both. But controling the temp is easier on a kamado. Grtzz Dré
Hi Dre, thx for your comments. I intend to do more "basic" kettle vlogs in the future to show people how "easy" it is to make good BBQ. bu you are right a kamado makes it soooo much more easy
I was a fan of Weber since I was a kid. Now at 35 I just got a BGE. I think both do great. Still learning that the BGE gets a lot hotter. Of course now I am playing with lump instead of kingsford that I always used with the Weber. I like the space of my xl BGE more than my 22” performer but I would probably like the 26” Weber just as well except more space with plate setter than offset. Gas light on Weber is great. If they had that in BGE I would definitely like it. Weber summit is probably great but it’s not ceramic.
Hi! Same here, i Always was a fan of weber. and still am for the kettle but when you put everything in perspective the BGE is really "next level". BGE is not quick to adopt like Kamado Joe but the quaity is unmistakenly excellent. As for weber, the have too many misfires with product launches in my opinion. Glad you like the video. Thx
@@QbeesBBQBakery yeah I question whether I should have gotten a kamado but I like the XL being 24". Maybe I will if I find a big joe at a good price
Thank you for your review. Bonjour from Belgium :)
Thanks for watching!
Excellent video, love your setup. I'm Canadian with very deep Dutch roots. In fact, orange is my favorite color. I have 2 Weber kettle bbq's with 22 inch grills and have used them for smoking meat as you do and everything turns out great. However, for real meat smoking I use the Weber Smokey Mountain Smoker. It's a charcoal/water meat smoker with 2 x 18 inch grills so 2 levels for the meat. Not sure if they sell them in The Netherlands, but can be shipped from most countries I think. Anything bbq'd tastes great if you put the time into the cook as you certainly do. Keep up the great work and we look forward to the next one.
He Klompie, have the WSM here too in 3 sizes. I follow harry soo (Slap Yo Daddy BBQ) and he's won a lot of prizes with his WSM's. The setup i build myself together with my daughter, its our happy place. Thanks for liking the video, i'll make a lot more in the future
I love my WSM. I have a 22 version, along with the and size kettle. Absolutely no need for a green egg.
wonderful video thank you
Ben jaren geleden van de BGE naar de Weber Summit Charcoal grill center overgestapt. Allebei top dingen maar de Weber is veelzijdiger. Leuke test!
thx ruud, voor mij was de BGE makkelijker in mijn meubel te bouwen dan de Summit, maar dat is idd een beest van een BBQ. TOP!
Great video but it was very hard to hear you. I had to turn on closed caption to read what you were saying. Your method of cooking the ribs is the same as what I do, so quite interesting to see if it could be improved with the much more expensive BGE (or any kamado). A Weber with the SnS works great for just about everything with perhaps the exception of whole briskets where the BGE would have the advantage over the very long cook time. Personally I just cook brisket flats and wrap (like the ribs), same with pork butts so much to my wife's happiness I really don't need to add an expensive kamado cooker. Thanks again for the comparison, and my wife thanks you for saving us $$$.
This was the video I was looking for to get someone else's opinion. I own a kamado grill made by a china distributor because I live in Philippines and you can't find the BGE or Joe kamados here. However my kamado and all of it's accessories are top of the line. I even bought the divide and conquer system, pizza stone, half moon cast iron flat grill for cooking smash burgers, and rotisserie accessories for it. all of this cost me a little under $1000 with shipping and I love it.
While more expensive than a kettle grill. If you love grilling (as I do) then you can't beat the versatility of a kamado. it does everything extremely well. I have smoked, seared, baked bread and cookies, cooked pizza, made the best tasting buffallo wings, and even used my wok at extremely high temperatures, all on my wonderful Kamado. I wouldn't give this grill up for anything else, not because it's the best smoker, but it's the best at doing anything you want on it.
Hi chad, i totally understand your view and experience. Same here.
I love your set up. I hope one day I can have a bbq cart built like yours. I need a way to hang my signs too
thx for your comment, highly appreciated! It wasn't that difficult just having good tools, room and a plan.
I enjoyed your video and just discovered your channel. Subscribed.
Awesome! Thank you!
I loved this video. Cheers 🥂
Glad you enjoyed it!
Love my weber kettles, have a slow and sear as well as a vortex and can crank out some amazing bbq. Recently acquired a used weber smokey mountain 18 smoker and I'll take that over the kettle for smoking all day long.
Hi Anthomy, i also love my Weber kettle but in all honesty the SnS is a must have for it to make any sense.
@@QbeesBBQBakery agreed! I'm looking at trying the fire dial for my kettle and wsm next.
great technique brother
Thank you so much robert, appreciate it
Great video
Glad you enjoyed it
Excellent video. I loved visiting your beautiful country back in the mid 1970’s while serving in US military. Love your technique, use of rub, grill setup and etc. Been grilling, smoking and barbecuing for about 50 years using the Weber, offset smokers and gas grills. Currently I’m using a Weber gas grill and a ‘smoke tube’ for real barbecue flavor. Please tell me the name of the temperature monitoring device I see in this video. Thanks again for your effort.
Thanks Jondo9919, appreciate it. the device is use to monitor the temps in the video is the Weber iGrill2. Not the best, limited bluetooth range.
That is a great set up ,was wondering on the dimensions of table length ,it allows you to use the middle spacing for either or
Awesome rib's 👍👍
Hi Daydream, the table is 2,5 meter long. You need this if you want to have the room for two cookers . thanks for the comment ! Keep grilling!
I imagine grilling in the Netherlands must be expensive. Special orders of meat, seasonings, and coconut briquettes. I also guess there is considerable markup on the Kettle and BGE. Your instruction was awesome and I definately think you should keep the same taste testers. Happy grilling.
They have to use coconut briquettes? I hear now they are going against their farmers
Hi Paul, cost wise doing BBQ in the NL is not very cheap indeed. our meat prices are quite high and we do have to import quality charcoal and so on. All in all import stuff is roughly 25-35% more expensive than in the US . Thanks for the positive feedback
i choose to use these briquettes in the weber. We dont have to... please keep your political comments of my channel. thank you
@@QbeesBBQBakery Exactly what was political? I sure don't know. Please enlighten me. I certainly did not mean any harm.
@@Ultrajamz
Yes they do
Really good video.
Glad you enjoyed it
I believe they would both be delicious and hard to choose a real winner as the green egg bbq ribs looked a a bit thicker hense probably a lot more fat ver hard to choose. But seeing as it was a tie I would be happy to use either one.
Hi Robert, you're right it is a close call. The only difference is in how easy it is to maintain steady temps. The BGE is a lot easier and forgiving if setup correctly. In terms of smoke i have to say that after more cooks now the BGE can create a hell of smoke ring... so it remains an interesting comparison.
I'm curious if you found a difference in the "smoke flavor" since the BGE had wood chunks under the coals and the WK had the chunks on top. Many people think the wood-on-top method produces "dirty smoke" though I have not found this to be true. Your experience?
hi food on fire! i agree there is no difference.. only recommendation i have is to place the chunks on top not directly on the beginning , give the briquettes time to settle and create a steady temp. then the chunks will ignite cleanly.
I am happy with my pellet grill for long cooks like ribs and briskets, but I still use my charcoal grill for steaks.
if that’s what works for you, stick with it! there is no right or wrong
@@QbeesBBQBakery I am just lazy and don't want to tend with the grill, just want to set it and forget it.
I really enjoyed this video. Sub and Like added! I'm a Weber kettle and Masterbuilt electric smoker guy.
Awesome! Thank you!
I've always been a weber fan but I won a big green egg otherwise for the price it's Weber all day long. That said I've never seen such a involved rib cooking process but they did look good. Typically for me I cook them straight over low coals 15 minutes on one side, then flip for 15 minutes. They should start to sweat so I flip and baste one side with a custom mix of BBQ sauce and Jack Daniels and let it cook for 15 minutes, flip, baste, and repeat. Very tender and falling apart as I try to cut them using this method, no rubs, etc. I usually use a half sweet, and half spicy BBQ sauce mix and just a shot of bourbon.
Far as I know it's called Oklahoma style ribs and is how my family has always cooked them.
sounds similar to Memphis "Rendevouz" ribs. they cook theirs 18 inches above the charcoal for 90 min starting with bone side down. the rib should leave an outline of your mouth with each bite. much better than the fall off the bone type
Ze zien er super lekker uit en ze zijn vast overheerlijk maar vraag me af wat je werkelijk van het vlees proeft na alles wat erop is gesmeerd
So cool to see a weber kettle in the NL! Keep on roasting, great work
I recommend first adding a layer of yellow musturd on your ribs prior to rub. Just a personal preference but conducive to that tasty smoke ring we are all after
Additionally, I love the idea of using the red pepper jelly. I have used Mae Ploy Thai chili sauce for a similar purpose. Not sure it's available at the Albert Hein market ;)
Thanks! Will do!
I like that set up green egg and kettle, both on a table.
Very nice!! Need to find the dimensions for that table,
Thanks for the great video.
thx for the positive feedback, i just uploaded a video on how i made the table. I will add dimension to the description later this week
I’m more interested where you got the table to hold both the BGE and the Weber Kettle!
Or was it a custom job?
hi ken, simple answer.. i made the table my self. thanks for watching
Loved the video. We are about to purchase a BGE. I guess for me the one thing I would wonder about is does the kettle do a 700 degree Fahrenheit steak? Just seems like the BGE has more than it does. What are your thoughts
a kettle cannot withstand 700 def F the enamel coating wil blister. However when you use a slow n sear you can get amazing reverse sear steaks. A BGE is expensive but the shear versatility is worth every dollar! So it totally depends on you budget. But if you can afford it get a BGE.
@@QbeesBBQBakery uhhhh......I routinely take my kettle to 850 degrees.
@@firebirdlover4460 Me too 800* Vortex+hickory= crust heaven
Great video, thank you. I would love to know where you got plans for your grill table if you don't mind. sharing
Hi there, i have some pictures on the process i'll edit them togehter and share in the channel. thanks you for the ice comment and appreciation
I will be adding both a Kamado Big Joe I and Weber Ranch Kettle to my arsenal. I must have them to enhance my fundamental grilling
Ribs so good it makes you almost wanna cry.
Thx!
As a budget minded Belgian, and Weber user since 7 years now, i don't want anything else. Price/quality for me the best allround barbecues on the European market. I got their gas grill (E320 classic) also
Hi Frederik, if you are indeed on a budget and want the best allround BBQ experience you cannot go wrong with a Weber Mastertouch kettle.
Have both and both can achieve the same results, but nothing compares to the way the Egg holds the heat and how it can cook much longer with the same amount of charcoal.
Very true!
I got lost after he put sauce all over them ribs. What!?!? 😮💀
I always have a hard time controlling my temp on the weber. Any tips?
Hi Nicholas, thx for viewing. The first thing i would recommend is to apply markings on your ring below the kettle, where the ashcan is connected. I did this aswell it helped me to understand when the lower vent settings were fully open , half open or a third open. Usually i work bottom vent half open and the top half open and control the temp using the top vent. Its easier if you start half way (also from the bottom). Think of it as gas pedal and a brake. The gas pedal is the lower vent and the brake it the top vent.
Hope this helps
Is that a 22” Weber or a 26” ? I am debating whether to get the 22” performer or the 26”. I may cook for up to 5 people( usually two),but on a rare occasion,maybe a few more. I really like the table and storage options for the performer,but the extra space also looks good. Thanks🙂
hi markallen4001, i have a weber 22 inch. Here in the Netherlands we cant get the 26 inch anymore. it has to do with the ho-to-market for the weber summit charcoal or as it is now know the summit kamado
@@QbeesBBQBakery thank-you
so have both; i prefer my Weber over the egg; brisket Only goes on my BGE though.
Hey otaktay_souls5118, good to hear you have both too. I love how we all create our own unique preference, like you as well. great! Keep grilling
I note the water bath facility in the Webber. Is that home made or can you purchase please ?
Thank you
Hi Jeff, thanks for watching. The water bath in the SnS comes with it. You can order the entire setup with SnS grills, look for the Slow n Sear 2.0.
Love the sweat shirt…
The Weber can be used for so any things at a fraction of the cost of whatever is out there. Buy one, you will not be disappointed!
Vedy good! If you had cut half of each meat and mixed them between each grill, youd be able to see if the meats were different or was it the grill.😊😊😊
We got into BBQ with a Kamado, then a Weber 22” followed by a Performer. Sometimes all of them are going at once. But for a slow and low it’s the Kamado every time, what ever we cook comes out perfect every single time, juicy,tender.
Hi Larry, thanks for the comment. I agree the egg is soooo good for juicy low&slow. I cant imagine what id do without it ;-)
where did you get the sprayer?
I support the use of Emotional Support Butter and brown sugar. Your ribs look amazing. What size Egg do you have? Thank you for sharing.
Hi Michael, i have a BGE Large. Thank you for the appreciation
Awesome video, do you have plans on that outdoor kitchen table. I would love to build something similar
Hi there, i just uploaded the video of how i build the table,. i need to add dimensions to the descriptions later this week
Hi so do you trim your own ribs or are they St. Louis style cut already?
I buy these via a webshop in NL, no need to trim
I would get a Weber and with the money saved, buy rib racks. I already own the Weber Performer. Time to cook ribs.
Hi Alain, if that works for you than please do so. The intention of the video is to give you this food for thought. keep grilling!
Look into the rib-o-lator too. I like mine a lot more than racks.
Wat maakt dat je het rookhout helemaal onder de kolen doet? Nu duurt het toch best lang voordat ze gaan roken?
hoi lex, gek genoeg duurt het helemaal niet lang . sterker nog op deze manier ontwikkel je een veel schonere rook en krijg je een beter resultaat. ten tweede als je de rookhout chunks erbij “gooit” kunnen ze ontbranden en geven ze veel witte rook of te veel warmte af. Nu heb ik veel langer plezier van de chunks. Tip houd de ratio aan 5%-10% rookhout tov 90%-95% houtskool
@@QbeesBBQBakery ik had al een vermoeden dat ik het in deze hoek moest zoeken. Gek genoeg zijn wij daar in NL veel minder scherp op dan in de USA. Hier willen we veel rook hebben, terwijl ze daar veel minder rook willen
Spare ribs are delicious.
i kicking the tires looking for perfect for me grill these vids all help
Glad to be able to help out. Good luck chosing a grill for you
Sorry if my question is dumb,but why put some unlit brickets in? I am looking into getting a Weber. New sub.
Hi markallen, that is not a dumb question at all. The reason i put the unlight briquettes in is because they will be ignited slowly and later on, its called "the minion" method. it allows you to control the heat and by adjusting the airflow and limiting the ignition of the remaining briquettes. if you get a weber and decide to purchase the Slow n Sear, you'l see this in the instruction of the SnS.
Have a great day
You should have used the same lump charcoal in the Weber
so glad you talk in c! f drives me silly!
😂😂😂
LOL, who made the station holding the Kettle and Egg? Is there a DIY video?
I made it myself. The DIY video is in the works
I have the Weber with the SnS set up. Works wonderful. So easy to use for low and slow or hot and fast. My favorite to cook are 1 hour ribs that are individually cut. Vents wide open with a fully lit Weber coal chimney. Screaming hot. Sauce them with a 50/50 mix of Sweet Baby Rays and water near the end. Seriously, theeee best way I've found. (no 3 to 5 hour wait)
Now, that said, maybe some day I'll get a Big Green Egg, but probably not. They're nice but just too cumbersome in my book, add to that, expensive. Also a bit on the fragile side, It's ceramic after all. I would imagine one has got to be careful in the clean up after a cook. But, that's where the Weber wins out. Just shut the vents to close it down and the heat drops rapidly. Plus, any unburned charcoal remains pretty much intact for the next cook.
All in all, I'll take the Weber Kettle. So versatile. Can be man handled and not babied. Easy on charcoal.
thank for listening to my 2 cents,
rocket.
Sweet Baby Rays is made with High Fructose Corn Syrup. Not recommended.
@davidhunternyc.... David, I love you, man, but, the world is on fire, and High Fructose corn syrup is kinda low on my 'worry' list. SB Ray's is theee sauce, as far as I can see. Cheers, man.
All the best to you, brother 👍
rocket
Shiny side for the food
jep indeed john
Nice video but you did also use two different charcoals.
Egg keeps moisture in, learn the Texas crutch and your ribs will fall off the bone
My nod goes 100% to the BGE if you want a VERY steady temperature which will hold for 10 or 12 hours without having to make adjustments.. Ribs aren't really a challenge, and having to tend to a long cook fire more than once or twice is really weak. And the Weber still reigns for burgers and chicken pieces. Two horses for two courses.
couldnt have said it better my self!
I don't know what I think. I think I'll have to try your delicious ribs myself... then I'll know what I think. What do you think?
I had an extra large Big Green Egg until the lid attachment broke off followed, a few weeks later, by the undercarriage rotting and falling apart and the BGE dumping hot coals on me. I rolled what was left out to the road and some fool picked it up. I immediately went out and bought a Weber Master-Touch 22. I had previously owned a Weber for about 22 years before I bought the Big Green Egg.. Save your money and obtain identical results with the Weber.
New subscriber. Cheers from BRANTFORD ONTARIO
Welcome aboard!
Shirt doesn't match the vibe of the video. But I liked it.
I know ;-) i am not using it any more... Thanks for the positive feedback!
The amusing hoodie provided some nice contrast to the chill vibe of the video 🤣
🤔
Fool... your daughter will ALWAYS have the better taste pallete... sheesh... 😊😊😊
Great video and both ribs look great. Just ordered myself a weber grill. Assuming English is not your first language.So just so you know your sweater has some other meanings and you seem to classy to actually convey that other meaning. Either way Subscribed!!
Thx Sean, i am dutch. And the sweater is gone.. i got the message. Enjoy the weber!
The audio was really low. But great job with the grilling 😅
This is the EU vs US culture war we all wanted answered!
I love both, my large BGE and my Weber Genesis,
but if I could only have one barbecue, it would be the BGE.
Hi Franz, i think i would agree to that!
I've been thinking lately if anyone has added an insulation material to the outside of a weber to make it more like the egg.
that’s an interesting question..i don’t know if anyone has tried this..
I believe their Webber Summit is their take on a metal kamado.
Weber Summit Kamado. Great grill!
That summit starts around a thousand bucks. Uhg
@@derfskittlers6125 I have the Weber Summit Charcoal Grill Center. It cost me $2K, but I love it! Have had it for four years, used well over 200 times and it is awesome. A lot of money for sure, but I have gotten my money’s worth out of it. $1K for the new one without the table is better than the previous model’s price.
The Summit can go low and slow for hours, but can also sear at very high temps. Very efficient too.
is this a green egg L or XL?
Hi Adri, i have a BGE Large
Dankie van Suid Afrika vir ‘n interesante video opname. One request… and nothing to do with the cooking. Your microphone is low in the recording. In the beginning I noticed as you turned your head in the direction of the microphone you came alive but mostly the sound is quite low. For listening on a phone or tablet it is a battle to hear you comfortably. Not a criticism, just a suggestion. And the comments on your dulcet tones and calm demeanour are well founded and a pleasant change from other UA-cam presentation style. Heel erg bedankt!
Hi Ralph, thanks that's really appreciated. I am still learning to use the microphone but i will definitely improve with your feedback.
@@QbeesBBQBakery you might find that you have a directional microphone and then the direction it faces needs more care. An omnidirectional mic picks up more evenly but it also picks up noise from every direction. Thanks for the great channel.
Like watching a soccer game with a tie. 😶
aw... i was hoping for actual descriptions between the two. like why your best friend and little girl liked one over the other. and then at the end, what YOU thought. didn't expect you to stop after just saying more moisture in the green egg one.
The question is, "Is there an $800 difference in the final product?" - because there is an $800 difference in the two devices.
Why 2 different fuel sources? How is that a fair comparison?
Hi Douglas, thanks for watching my vid. The reason for the different fuel source is that the SnS works best based on briquettes not on Lump. So i wanted to give each grill the best possible setup.
@@QbeesBBQBakery SNS works just fine with lump, never been an issue for mine.
Webber kettle 159$ big green egg 3000$. I use a Webber. I think buying a big green egg is for the ego.
hi tim.. thx for taking the tine to respond. my BGE cost me €2000 incl all accessoires. i spend €300 on the Weber Kettle and about €400 on all the accessoires ( sns, rotisserie, BBQ Guru etc) i can honestly tell you that a BGE is not for the ego.. there is a genuine world of difference in cooking on these. but everybody is entitled to their opinion. have a great day! 👍🏼
@@QbeesBBQBakery thank you for yours. I’ll agree to disagree. Have a nice day
You’ve never used a kamado-type grill.
You won’t really understand the komado grills until you have one. I’m on my second one now, my first egg and I won’t go back to not having one. Not saying I wouldn’t buy a joe or something over an egg if I have to replace it but I’ll alwyss have a komado. They’re not the answer for everything though, I’ve still got a fuego wirh the flat top for things like burgers and breakfast along with an electric grill and an electric smoker. All have their uses
I have owned a BGE and personally i dont think they are all they are cracked up to be. There is nothing that it will do that i cannot do on a $99 weber kettle every bit as easily.
I no longer own the BGE for a couple of reasons, first is i have had two crack and have to be replaced which was a long process. In cold winter climates they can and do do crack especially if you try to use them year round. They are also heavy and not at all portable.
I agree with @Tim Jones, a lot of people feed their ego and think that when you spend that much money on equipment the food somehow magically tastes better. That is simply not true, the chef is the most important part of the entire process. Proof for me is the best BBQ i have ever had in my life was made in by a guy in Kansas City using a steel trashcan that he converted into a pit barrel style smoker. He spent about $25 on his equipment and turned out the best most tender ribs i have ever eaten.