I love my BGE

[gumbo lover]

I love my BGE as well. Last night, I grilled chicken, asparagus and pineapple. It was easy to fire it up and put it out. I really like the temp control aspect. I've had mine for about 2 years and I didn't really use it as much the first year, so I'm still playing with it, with good results.

[Jesse]

At home I now have a barrel smoker (not a great one, relatively thin walls that don't hold heat all that well and requires more tending that I'd like) and a propane grill. I like smoking more, but the time it takes means I end up using the grill more often than the smoker. Due to the relatively low quality of my smoker, and the fact that its been moved across the country three times, I've been looking to make an investment in a high quality smoker. If the BGE can be ready to cook in ten minutes as it advertises, it would make a great replacement for both the smoker and the grill.

I've been reading the forum and looking at the results, and I think I'm gonna make the plunge.

[hungryone]

I fired up my BGE for the first time this AM, and boy, am I impressed. I lit it, waited a minute or two, closed the lid, and watched the temperature climb. It was at 450 within minutes, and it hit 650 in the time it took me to press flat some pizza dough. The grilled pizza rivaled a NY coal-oven pie, and the followup grilled bacon elevated ordinary cheap supermarket bacon into something sublime.

Can't wait to smoke, roast, and bake bread.

[Pete]

The grilled pizza rivaled a NY coal-oven pie . . .

If you get a pizza stone you'll be fixed up to bake pies like any of the old NYC pizza parlors.

[hungryone]

I do have the pizza stone, along with the plate setter. It rocks. Very few consumer items live up to the marketing hype; so far, the BGE has exceeded it.

[Turbodog]

Deb, I have looked a tthe forum, but not in a while. Probably need to make another visit.

Last night, I grilled a nice filet over about 550-600 degrees. then, I choked it back to 300 (it took about 15 minutes to get it doen that far) and put on a marinated pork boston shoulder roast (4-5 pounds). Cooked it for 4 hours between 300-200 degrees, turning semi-frequently. Wrapped it in foil and 30 minutes later put it in the fridge. I will have it tonight and it will be very good (pulled pork sammy on fresh french bread). Yum!