Does anyone have a Big Green Egg? I've been thinking about purchasing one. I'm a charcoal only guy when I grill. There is a big difference in taste when grilling on a charcoal vs gas grill.

 

I used to be a huge fan of gas, but moved to charcoal. However, I haven't grilled a damn thing since my wife got me a smoker for Fathers Day 2 years ago. I swear I would smoke spaghetti if I could.

 

Best investment ever made! Family loves it and makes cooking so much more fun!

 

I've heard great things about it! It's almost a $1000.00 more here in canada!

 

I will gladly contribute to this thread. It's getting cold here but that doesn't matter, I love grilling when it's a little frisky outside, your beer stays cold. Also I find the aromas have a different, interesting aspect to them with the cold air.

 

^ spaghetti

what smoker do you have electric or oldschool?? I could use some advise as I'm in the market for one

couldn't agree more about the cold air and a bbq.
I'm getting myself a fire pit from webber so that my guests would last longer outdoors...

You should definately look into smoking in the cold weather. And if your talking aromas try pouring some of that cold beer your drinking into a steel humidifier and let the meat have some of that winter ale...

this is what i use for that: Charcoal Companion Moistly Grilled Cast Iron Grill Humidifiers at Sur La Table

 

if your looking for good salt for your meat try this stuff, works wonders for me. I just salt the meat when it hits room temperature before throwing it on the grill, let the salt do its work as it pulls the juices out of the insides of the meat and coats the outside of your cut.

Sea Salt: Le Saunier De Camargue Fleur De Sel

As for your tongs you can hardly go wrong with any, you could go all out and get them monogrammed or just go for any regular ones.

Also if you have a large grilling surface make sure you get yourself a pair of heat resistant mitts.. no point not being in control because of heat.

Check these out: Charcoal Companion Barbecue Pit Mitt at Sur La Table

 

Oldschool here. Nothing like the smell of Hickory or Mesquite filling the neighborhood. I am by no means an expert at this though. However, I have picked up a few things along the way. The smoker that I have is relatively thin metal. I would suggest getting one with the thickest metal that you can find. It makes regulating the heat so much easier. Unfortunately for me I am babysitting the thing for most of the smoking process (8 hours for a brisket on average, 6 hours for ribs). I am still trying to hone in my skills with brisket, but I have the ribs down pat. You can't beat the 3-2-1 method. My next purchase is going to be one of these as I am thinking about smoking a turkey for thanksgiving, and don't want to have to sit outside and monitor the temps for that long.

ThinkGeek :: iGrill Remote Cooking Thermometer

 

So Thanksgiving is coming up. Looks like I'm grilling the turkey this year...I've had it before, and it was FANTASTIC. Anybody have any thoughts/tips on how to make this happen in the best manner possible? It looks like I'm going to have to start the coals up, use indirect heat, and probably go through multiple rounds of coals as it sounds like the turkey will be on the grill for 3-4 hours (size pending, naturally).

 

What size Egg do you have? I've been looking at the large version. The XL looks too big and I'm hesitant on the large. They need to come out with a size between the two.