Backdraft on Big Green Egg

Jamie Thingelstad’s Personal Website

A couple of days ago I was grilling some chicken breasts on the Big Green Egg and opened the top too fast without “burping” the egg and letting some oxygen in more slowly. A huge burst of flame shot out and took care of a good patch of hair on my arm!

Smelled gross.

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Written by Jamie

September 26th, 2008 at 5:52 am

Posted in Dear Diary

Tagged with Backdraft, Big Green Egg, Burnt Hair

4 Responses to 'Backdraft on Big Green Egg'

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Whoa! Somebody I know who actually has a Big Green Egg. I’ve been eyeing one, but haven’t quite bit yet. What are your thoughts? Have you tried smoking or using it as a pizza oven yet?

Chris

29 Sep 08 at 9:58 am
I love the egg. Really. I had it for a week and without reservation got rid of the other two grills I had before. I’ve done ribs (5 hours) and a brisket (12 hours) on it, and I’ve also done pizza. Everything turned out great, only lacking a little talent on the cooks part (me).

I’ve been meaning to blog more about the Big Green Egg but just haven’t. I’m a huge fan.

Jamie

29 Sep 08 at 11:19 am
That’s good to hear. I’m junking my gas grill, thinking about buying a smoker, and getting frustrated with the limits of my oven for pizza - the green egg’s expensive, but not that bad when I look at the cost of all the stuff I’d buy instead.

How’s maintenance? Have you had it long enough to know if it’ll work in cold weather?

Chris

2 Oct 08 at 9:08 am
I wouldn’t buy a dedicated smoker, I’d go for the egg and get the variety of uses. It smokes great and can do pretty much anything you throw at it (note, it cannot cold smoke though).

Maintenance has been pretty easy. Wipe it down. The inside becomes all black after a few uses and that’s just how it is. Since it’s charcoal any food bits or grease just burn down. I did burn my gasket off making my first pizzas and had to replace that. It was more work than I expected, but not bad. In normal use you do that every couple years, or once a year at most.

Everyone says Big Green Egg can be used anytime, including in the deep winter. I haven’t had it long enough to try that first hand but given the thickness of the ceramic I can’t imagine having problems. It’s a bit of a beast.

I will know though. I’ll be grilling year round and plan to even do some long smoking sessions in the winter.

I agree it’s not cheap, but to get all the capabilities it offers it’s a bit of a bargain. I got mine at Kitchen Window.

Jamie

2 Oct 08 at 1:52 pm