Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Meat Smokers
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="aabokla" data-source="post: 1769055" data-attributes="member: 240"><p>I've had my BGE for two years now and have no compliants. They are a little hard to find in a store...but strange as it may sound they are sold in pool supply stores here in Tulsa. The smoker uses lump charcoal and I've had very positive results using the BGE brand. The grocery store sells Rodeo lump, but it doesn't seem to get as hot as the BGE brand. The smoker in general is vey fuel efficient.</p><p></p><p>If you've never cooked with lump charcoal before...it's so much nice than the clay briquettes. To clean the BGE after cooking, just open all the vents, close the lid, and make sure it has charcoal. The egg will get somewhere between 700-900 degrees hot and leave any residue a powdered ash. Not alot of ash, just a little. </p><p></p><p>The last thing i'll add, is that even when I have guest over and they request a very well done steak or burger, the meat still comes out incredibly juicy. I've read that it has something to do with the way the egg cooks.</p></blockquote><p></p>
[QUOTE="aabokla, post: 1769055, member: 240"] I've had my BGE for two years now and have no compliants. They are a little hard to find in a store...but strange as it may sound they are sold in pool supply stores here in Tulsa. The smoker uses lump charcoal and I've had very positive results using the BGE brand. The grocery store sells Rodeo lump, but it doesn't seem to get as hot as the BGE brand. The smoker in general is vey fuel efficient. If you've never cooked with lump charcoal before...it's so much nice than the clay briquettes. To clean the BGE after cooking, just open all the vents, close the lid, and make sure it has charcoal. The egg will get somewhere between 700-900 degrees hot and leave any residue a powdered ash. Not alot of ash, just a little. The last thing i'll add, is that even when I have guest over and they request a very well done steak or burger, the meat still comes out incredibly juicy. I've read that it has something to do with the way the egg cooks. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Meat Smokers
Search titles only
By:
Top
Bottom