Adventure Insider

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Description Formed in 2008 as an alternative to large adventure travel websites and magazines, Adventure Insider is for those looking to get away from civilization as well as the crowds. Our goal is to find little known trips and share them with you. In addition we review the gear we use as well as tips and tricks for use in the field. Adventure Insider staff writers are very experienced in their fields
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Ownership davestravel
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  • Two Months with the Big Green Egg by (Shane ) on Wed, 11 Jan 2017 11:01:11 -0700:

    Last summer our trusty propane grill, which has served us for more than 7 years, finally gave the ghost. There was a shovel full of dirt involved, it wasn't pretty.

    So, what does a not-so-young man do? Buy a new propane grill? Invest in a smoker?

    How about both!

    The Big Green Egg is a kamodo style smoker that can also act as a traditional charcoal grill. It uses all natural lump charcoal (no briquettes here) to very precisely smoke or grill your favorite foods.

    My lovely better half had mentioned the Big Green Egg, but I always thought charcoal was too time intensive for our busy schedule. Luckily, a couple of friends swear by their eggs, and I once I got more information - the choice was clear.

    So, on my 41st birthday, I got to assemble our Large BGE =)

    After seasoning it properly, I smoked a pork shoulder. It was amazing, sorry, no pics of the first smoke.

    For thanksgiving I thought a traditionally smoked turkey would be a good idea. It was.

    This year Santa Clause brought me several accessories for the egg, including this pizza stone
    . I also have this Pizza Peel
    on order so I can give the stone a try - very soon.

    Today? My first brisket. Texas style. Follow us on Facebook for a sneak peek at how it goes =)

    Two months later, I'm about 8 meals in on the Big Green Egg - and I'm 100% sold. Whether you choose the BGE, a Kamodo, or other type of hybrid grill/smoker - lose the gas, learn a bit
    , and start cooking!

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Submission Date Mar 11, 2010

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