What is actually hilarious is that in colonial times in the US, cooking used to be done mostly outside or in a separate building because of the fire and heat.
The religion I practice is kamado grilling and I worship at the altar of my green egg. As a former coffee roasting professional, my roasting experience was directly translatable to using a green egg, which made it a perfect match.
Honestly, it doesn't do anything badly. Whenever I see complaints about green egg performance, it's usually because the person hasn't been cleaning it well. As long as you keep it clean with good quality fuel, you'll have a great experience.
You can really dial in and finely control temps. On my large egg, I can get 30 hours at 110C or two hours at 370C. The ceramic really retains heat well and burns a lot less fuel than many other methods.
I use a Thermoworks Signals to manage my cooking and cook everything to temp with an internal thermometer and can monitor the grill temp with it, too. It'll even wake me up at 1am if the temps start to deviate.
Easiest thing to start out smoking to get a feel for the egg is a pork shoulder. Maybe burgers to start out with the grilling side (costco frozen patties for lazy mode), but graduate to a steak ASAP. The high temps are incredible for steaks (~350C).
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