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40DODGE

Posted 12/8/2016 15:32 (#5684897 - in reply to #5684495)
Subject: RE: Big Green Egg good and bad?

W. Kansas

I've got a Primo XL400 which is more friendly for longer or more irregular sized cuts of meat. Don't have to coil ribs up or cut them down prior to cooking. One of my biggest deciding factors was that the Primo was made in the USA(Georgia) and the Big Green Egg is made in Mexico. It is important to use only natural hardwood charcoal, I also soak some woods chunks in water then place them sporadically in the coals for a different hint of smoke flavor. Make sure you have a good source for it, once you get one you will fall in love with it and cook on it all the time!! Mine is in use at least 5 days a week. Me and a buddy go together every year on a pallet of charcoal(40 bags). I like the fact that I can smoke low and slow or get this thing nuclear hot. Longest cook that I've done was 12 hours on a full load of charcoal. Pictures from a couple of my cooks...

Edited by 40DODGE 12/8/2016 15:38