My buddy Bryan is a texan that takes his bbq quite seriously, and he cooks up some mean shit (jbo48 has sampled). He’s always sworn by the big green egg, and I finally broke down and bought one last week.
The shit is ridiculous. I smoked a whole 4 lb chicken at 220 for 4-5 hrs (hickory wood chunks) and did some burgeres at 450 in a few minutes with perfect results. The big green egg makes it really easy to churn out top-rate smoked meats. It retains heat perfectly, making it easy to control the temperature at low levels. Also, there aren’t any cool spots, so everything cooks at the same pace. You can cook anywhere from 200 degrees up to around 800 (for steak searing or even wood-fired pizzas).
If anyone has every thought about taking their meat consumption to the next level, I HIGHLY recommend it.
Next up: smoking a pork butt for 18 hours – maximum intensity.
