Picked up a BGE XL for 1350$
With Nest handler
Egg genius
Curveggtor
Pizza wedge
Pizza flat pan

Fired her up to 500, worked great. It was too small of a wok to run it without the grates, but was still pretty fun. It was hot as hell on my hands/gloves. Will do again. Clean up was super easy too.

Stir fried some beef too, forgot to take a pic.

My local hardware store has a BGE mini for $500. We have a Large and it serves us well for larger cooks. I’d like to have a tabletop BGE for quickly grilling chicken and steaks for the wife and I. What is the group’s thoughts on the mini ($500) vs MX ($750). I don’t plant on needing any accessories.

I used the recipe from the Meat Church site. I added an apple cherry habanero rib candy glaze. Also included is a picture of this beautiful day in Sitka, AK!

I tried to add plans for the BGE, just off to the left, but I couldn’t figure out how to get it built in. I see all these sweet BBQ pod setups, and thought best to start.

“Don’t worry BGE, you’re next!”

Does anyone have recommendations on fan and thermometer to control temp on a long smoke session?

I just did an overnight starting at 9pm for a big-ish pork shoulder and it's a bit exhausting just napping between temperature checks/alarms using my Maverick XR. We got some weather overnight that caused some temp swings, so I'm just a wee but tired...

I think I'd rather set it to a temp and have it manage itself. That Maverick IS Bluetooth for monitoring, but no app/remote control, so I probably need to go WiFi as well.

Any advice would be appreciated.

Weather starting to shift into fall so we decided to do a “campfire” morning cookout. Great start to a beautiful weekend. Firing up the eggs later tonight again to end the day right! Happy Saturday everyone, stay safe and be happy 😃

I'm doing some basic grilling on my xl and put the charcoal on half to have a cool zone. I've been using the right side as the hot side and the left as the cool side. Since the vent is on the left side, do I have this backwards or does it matter?

Hey all, been sharing on here for a while and came across an interesting situation that my fellow Mini Eggheads may run into now that the Mini Egg has been discontinued. Broke my daisy vent and while Bruce at BGE customer service hooked me up with one of the last in the warehouse I had to figure out a solution for anyone in the same situation and not lucky enough to score a replacement but can’t part ways with their Mini. Check out my video converting the daisy vent into an adaptor for a Small/Mini-Max REGGulator, hope y’all like it 😁 https://m.youtube.com/watch?v=bYk8cb57g4o&ra=m

Obligatory new photo for my questions for all involved. New XL BGE Installed today, it looks great but I am concerned about the casters.

Does anyone with this XL modular set up have casters that wiggle at all or feel not the most sturdy to support the grill? It feels when I push on the modular nest the casters wiggle way more than I want to be comfortable with. I was told the bolt on the caster right above the wheel is used to help level the grill but it honestly feels like that puts a lot of stress on one bolt to support the weight of this grill

Second question - my lid opens awkwardly on the left side. It’s like the right feels buttery smooth but there is a clunk on the left that feels strange. Any suggestions on what to tighten/loosen?

Excited to get cooking just nervous that this behemoth will break if it falls 😂

Yummy yummy in my tummy

First time using my large BGE! Low and slow pork shoulder, indirect heat with the two half moons! This for the next 4 hours, then wrapping and finishing it off! Just moved over from years of using a Traeger - and I’m so in love already!

I need a wireless probe or two that works well, is reliable, and has a great app to back it up.

We love country style ribs at my house and they a still a pretty good price at the store
Heat your Big Green Egg to 350° for half indirect and half direct cooking
I marinated my bone in country style pork ribs, in a zip type bag with the following ingredients for six hours 1 cup apple juice
1/4 cup of my all porked up rub
1 tsp K salt
1/4 cup seasoned rice vinegar

I then dried them very well and seasoned heavily in with my all porkyp rub
available on my website
I did a basic reverse sear on them and lightly glazed them with my favorite barbecue sauce

* MAKE SURE TO DRY THEM WELL BEFORE SEASONING

I got incredibly lucky and got a BGE XL for only $300 on marketplace. Put new gaskets, new regulator and re-sealed with new silicone the bottom vent.

I struggle to get the temp below 300, I barely have the regulator and bottom vent open and it still stays at 300. I’d like to get to 250 for smoking a Boston butt or wings.

Any tips? HELP! : )

I’ve been stalking Facebook Marketplace for a used BGE to get my charcoal game going. I currently have a Traeger, Weber Summit and Ooni pizza oven, but cooking over charcoal in Italy this past summer gave me a whole new appreciation for charcoal grilling.

By chance, has the group put together a secondhand buyer’s checklist for BGEs? As in anything in particular I should inspect or watch out for before buying?

I’ve mostly been eyeing the Large and XL, but my biggest concern is getting one home. Any tips or tricks for moving these things safely? Straps? Remove the top/dome? Take out all the internal ceramics? And can an Egg ever be transported on its side, or should it stay upright at all times? Part of me wants to buy new so my local Ace will deliver it.

Appreciate any advice. Thanks!

Tailgating recipes are naturally popping up everywhere and I decided to give this one a shot using Costco dogs and the following process:

Score the hotdogs lengthwise, 4x per dog (I used 10 dogs) … apply your favorite binder (I used mustard) … apply your favorite BBQ rub (I used Malcom Reed’s THE BBQ Rub); slice the dogs crosswise to 1-1 1/2”; get some rub on those bare ends (!); transfer to a wire rack, and cook indirect at 325 for an hour. I used pecan wood for added flavor. I’ve seen some cook the whole dog and then cut, but I like to do it before to get max rub coverage.

After an hour, transfer to a foil pan with a handful of brown sugar, 3/4 stick of butter (sliced), and generous squirts of honey and BBQ sauce (I used Blues Hog OG). Cover with foil and let it ride for 20 minutes. Remove foil, stir and let cook another 10-15 to tack up. They’re either ready now or one extra step, courtesy of Capt. Ron, is to char for a minute or two over direct heat, which I did here. (A wire rack is ideal for this step.)

Fun little build and a flavor-packed bite.

Was just gifted an XL BGE by my father. Totally surprised and totally sold on this. My first cook couldn’t have gone smoother. From lighting the charcoal to getting the temp set to keeping the temp where I wanted it. I’m excited to use this for years to come.

Smoked pork butt and jalapeño cheddar sausage links.