Big Green Egg & Table

[rburnett]

Just moved into my new house in Fort Worth, TX and went out and got myself the large BGE. Among other honey-do projects, I built this table for my egg:

https://lh3.googleusercontent.com/-Ti3ISfzasjU/UP6ic4bjN3I/AAAAAAAAB04/DPJvqMFCkeI/s640/13+-+1

Took about half a day to build it, cost ~$100 in lumber (purchased table goes for $500). Can't wait to smoke some ribs for Superbowl Sunday... whose coming over!?

Any other egg owners, egg table / outdoor kitchen pubsters here?

[jjenkins5]

My husband and I just got a BGE a few weeks ago. We bought "the nest" to put it in and it has been really easy to roll from the covered porch to the screened area (when its smoking alot) due to the wheels on the base. However, we wish it had shelves and storage like your nifty table!

We've already cooked applewood smoked ribs, a boston butt, and even beef wellington. I highly recommend the BGE cookbook. It's about $50, but it tells you step by step how to make tons of recipes - including stuff you wounldn't normally associate with BGE cooking. Have fun!

[rburnett]

Nice! iI's a terrible picture, but I have a bottle opener and hooks for all the grilling tools on the side too.

[bsaunders]

Been an Egg-Head for years now. We bought a new home last year and it had an outdoor kitchen complete with commercial hood and a $2000 Gas Grill. Needless to say the hood is an integral part of the kitchen. The Gas Grill on the other hand, is resting happily in a storage room somewhere. The BGE looks awesome in its place!!

[jjbbq]

I have a XL BGE among my arsenal.

[jjbbq]

By the way, make sure you make your first few cooks at a lower temp (under 400), the BGE needs to cure to some extent, particularly the felt gasket.

[G8RNTN]

Now that our house is finished, I was going to buy a new gas grill but also have been wanting to get into smoking(thanks to the show BBQ pitmasters)... Wondering how much one of these runs???

[fbgator27]

Had my primo for about a year. Love it. I have cooked everything from brisket to bread in it. Here is the rig I built for it. Finished it with a poured concrete top. Like OP said it was still cheaper than buying one of their tables.

[gator7_5]

Now that our house is finished, I was going to buy a new gas grill but also have been wanting to get into smoking(thanks to the show BBQ pitmasters)... Wondering how much one of these runs???

Got my large out the door with all the neccessary accessories (note neccessary... there a million) and a big bag of Dragon's breath coal for 950.00

[LittleBlueLW]

Got mine as a wedding gift back in 95. Ended up building a table like the OP and when we remodeled the kitchen had a piece of granite cut for the top.

Seafood pizza and pork/chicken anything are my favs, along with smoked venison links

[rburnett]

Yeah, granite top would be awesome, but didn't fit the budget among other new home projects... I will probably get a piece to set on top to put hot things such as pizza stone when it comes off the egg.

[bakaduin]

I noticed this on their website for the table:

Caution: DO NOT PLACE AN EGG directly on a wood surface or on or near any combustible surface! The bottom of the ceramic vessel does generate significant heat when in use, and may cause combustion if placed directly on – or in proximity to – any combustible material. The EGG is designed to be used in a metal Nest or with a metal table Nest, providing an air gap below the EGG. Alternately, a concrete paver block may be used to support the EGG when used in a table.

Saw you used a concrete block. Does that do a nice job?

[Chompsuey]

Rburnett, I live 20 miles west of you. Did you research before you purchased it? I almost bought one the other day from BBQ galore but I have a few friends that swear by the Memphis pellet grills. Just curious on your thoughts. Welcome to Fort Worth!

[rburnett]

I noticed this on their website for the table:


Saw you used a concrete block. Does that do a nice job?

it's actually bricks... had them handy because they were stacked up in the garage from the previous homeowner. I think it's more of a precautionary thing.. the firebox is a good 4-5 inches up off the bottom of the egg so the part that touches doesn't get as hot as you would think. It's probably just a precautionary thing. Older eggs came with little "feet" but mine did not.

[rburnett]

Rburnett, I live 20 miles west of you. Did you research before you purchased it? I almost bought one the other day from BBQ galore but I have a few friends that swear by the Memphis pellet grills. Just curious on your thoughts. Welcome to Fort Worth!

Hah, funny thing is.. i didn't even know how to use it when I got it.. I basically just went off the reasoning that everybody who has one is crazy about it. That's how you know it's a good product. If I ever wanted to sell it, pretty sure I could get most of my $ back right away.

I do really like it though... I've done a high temp sear on some ribeyes, grill/baked some salmon, and made fajitas with it so far.

Does it make food taste better? For grilling hard to argue that its any different... but it does a few things that I couldn't execute well before with oven or electric smoker... high temp for real pizza and consistent low/slow for smoking ribs. I am looking forward to both of those in the near future!

[UF_HOSS]

Good job......

[gator7_5]

Hah, funny thing is.. i didn't even know how to use it when I got it.. I basically just went off the reasoning that everybody who has one is crazy about it. That's how you know it's a good product. If I ever wanted to sell it, pretty sure I could get most of my $ back right away.

I do really like it though... I've done a high temp sear on some ribeyes, grill/baked some salmon, and made fajitas with it so far.

Does it make food taste better? For grilling hard to argue that its any different... but it does a few things that I couldn't execute well before with oven or electric smoker... high temp for real pizza and consistent low/slow for smoking ribs. I am looking forward to both of those in the near future!

Man, you can't beat throwing a 2" ribeye on an 800 degree grill. Haven't smoked on mine yet either. But I will be putting a butt and maybe some ribs on this weekend.

[Juggernautz]

I have a baby egg but no table. Best grill I've ever owned.

[oldgator]

a BBQ forum that should be of interest to all smokers/grillers
http://www.bbq-brethren.com/forum/index.php

[generalgator]

Huge egger here. I have the large with the custom table. Looks a lot like yours. I was not as industrious and bought my table(299). I then have added a large piece of granite next to the egg on top of the table for slicing and other needs while cooking. The granite was the cutout from the sink area when we redid the kitchen. Works great. Favorite thing to cook is pork tenderloin with a self made rub of brown sugar, salt, pepper, cayenne pepper, paprika, garlic powder and then small yellow onions chopped and put on top after rub. Do the rub in the morning, let sit in fridge for at least 4 hours, recommend 8, and then take out 1-2 hours before cooking and sprinkle onions on top. get egg temp to 600 derees and sear outside for 3 minutes a side, remove, close all vents and wait for temp to get down to 350 ish and then put back on for about 45 minutes. Sweet savory with a little heat(depending on cayenne). add some olive oil potato chunks baked in the oven for an hour and a salad.

[deebo65]

www.smokingmeatforums.com

For all your BBQ (smoiking) and grilling needs. Lots of recipies for any and all meat/game/fish/poultry to be smoked or grilled. Specific sections for BGE's, Electric smokers, Gas smokers, Reverse flow smokers, cold smokers etc. Brines, Rubs, finishing sauces.... If you want to know about it... it's here...

[rburnett]

Man, you can't beat throwing a 2" ribeye on an 800 degree grill. Haven't smoked on mine yet either. But I will be putting a butt and maybe some ribs on this weekend.

I want to get the cast iron grate for doing big steaks... You need to send me some fresh trigger fillets, pronto. The seafood is turrible up here, I'm pretty much limited to just shrimp, and it's pretty stinky.

[jjbbq]

Check out the ceramic grill store for good prices and cool accessories for the BGE.

I have the adjustable rig, spider, and rib rack. All very handy. The cast iron grate is good for steaks, but I don't think it is nessecary.

[phatGator]

I thought this was going to be a Dr. Seuss thread. :-)

[rpmGator]

If you want high heat to sear and can't afford the green egg, take a small round grate off of a small weber or something similar, and put it over your chimney fire starter.

Light it and wait on it to get to its highest temp, and it is perfect for a steak or even to sear tuna.

Don't even need the grill to sear this way.

[beachpiratefla]

Nice Table...I have had a Cookshack since 2003 and love it...

[exiledgator]

I thought this was going to be a Dr. Seuss thread. :-)

I would not, could not with a goat
I could not, would not in a boat

[bobdeb]

We've had an extra large green egg for over 4 years now and love it. We've tried everything, even bacon is awesome if you are doing burgers. My husband made a table very similar to yours and put hooks all around to hang tools and had a custom cover made.

[anstro76]

for smoking i have two trailer smokers, for grilling i've always been a weber guy. but you do have a nice set up

Sent from my mind using esp

[Juggernautz]

nm

[gator7_5]

Got a pair of 5 lb butts on the egg. Steady at 225. Will report back in the late afternoon. This is my first attempt at smoking anything.... ever.

[GatorPrincess8]

Where is the ham?

[GatorPrincess8]

Nice BGE and Table.

[Gatormb]

Got a pair of 5 lb butts on the egg. Steady at 225. Will report back in the late afternoon. This is my first attempt at smoking anything.... ever.


Report. Report?

[rburnett]

Report. Report?

He's probably in a pork coma.

[gator7_5]

It was solid. Definitely not bad for a first try. Fantastic if you love real smoked pork butt. I'm going to try to find a direct heat method, as I like the char and barbecue flavor on a butt.

[rburnett]

I was watching bbq pitmasters yesterday and most of them start with a higher heat smoke (275-300), to make a good bark... then they cover and go low and slow to get the desired tenderness. There is a point after like 1-2 hours that the meat cannot absorb any more smoke, so it's pointless to continue to keep adding chips.

[gator7_5]

Next time I think I might cool over direct for an hour and ahalf or so and then put the placesetter on to finish.