Big Green Egg @ 7500'

[Antonmb]

Originally Posted by multiham

Always wanted one of these. We have a composite deck. Does anyone else use this on a composite deck? Afraid the heat from the bottom will melt the decking.

It shouldn’t be a problem, in its stand the bottom of the egg is about 16” above the ground and doesn’t radiate excessive heat. Just make sure it’s cool before you clean out ash so you don’t drop a hot coal on your deck[emoji41]

[W9TR]

Weight might be an issue for a composite deck. My large egg weighs in at over 165 lbs. No issue with heat though - even at high fire. The bottom of the grill doesn’t seem to get too hot and it is probably 12” off the deck.

[audioguy3107]

Tom - Gotta love the BGE! We got ours a couple of springs ago here at the BGE headquarters in Atlanta. After a few basic grills, I finally realized what the hype was all about. The flavor of the meat grilled on a BGE is almost unmatched, even with basic things like hamburgers. I second you thoughts on the pizzas. We've had several pizza parties where we have a variety of toppings all laid out for people to make their own. BGE pizza is by far the best homecooked pizza I've ever had, especially if you make your own dough!

- Buck

[multiham]

Originally Posted by Antonmb

It shouldn’t be a problem, in its stand the bottom of the egg is about 16” above the ground and doesn’t radiate excessive heat. Just make sure it’s cool before you clean out ash so you don’t drop a hot coal on your deck[emoji41]

Thank you! I love pizza and this might just be the perfect addition!

[W9TR]

Buck - I was a diehard Weber charcoal guy - no gas grills here. Then the Egg came along and changed everything. It’s a product I can unconditionally recommend.

I like your make your own pizza idea - we’ll definitely do that.

[mtroo]

Originally Posted by W9TR

Hi Bob,
Both our eggs are large. There is a trade off between size (capacity), startup time and charcoal use. I think the large is the sweet spot. I certainly wouldn’t go any smaller.

We’ve done a 15 Lb turkey no problem, could go bigger. I would think 20 Lb would be an absolute max.

BTW, it was the very best thanksgiving turkey we’ve ever roasted!

The ability to go low and slow at 225 F or go to 750 F for a 2 minute ‘wood fired’ Italian style pizza is unmatched, IMO.

Here at 7500’ the controller and fan are lifesavers as it takes a lot longer to start up here without them than at sea level.

I am very impressed with the design and ease of use of the DigiQ DX2. The controller held temp within a few degrees over 5 hours. This will be great for a 12 - 14 hour brisket cook.

Usually this time of year there are demo eggs available that have been used once in bbq competitions. I recommend this approach as it saves considerable coin.

Tom

Tom,
Use a handheld MAP torch to light a couple of places in the charcoal then use a hair dryer to fan the flames. You will have a roaring flame in 5 minutes or so. It still takes time to heat soak it for pizza, etc.

[W9TR]

Thanks! I will get a MAP torch tomorrow. Too windy here for the normal lighter cubes.

[mtroo]

Originally Posted by W9TR

Thanks! I will get a MAP torch tomorrow. Too windy here for the normal lighter cubes.

Use an old or cheap hairdryer. It will not be a crowd pleaser to use the wife’s dedicated hairdryer to start the charcoal.

[Weirdcuba]

I just ball up some newspaper and have some charcoal on that, light it, and several minutes later all is well. This is the “standard” BGE protocol I think, and it works for me. Usually - just one match.

[vintage_tube]

Originally Posted by multiham

Always wanted one of these. We have a composite deck. Does anyone else use this on a composite deck? Afraid the heat from the bottom will melt the decking.

Like others have mentioned, probably not to worry since it's in the nest & therefore high enough to where there would be no worry (except for cleaning if the ash were hot). I have a composite deck and when I pull the trigger on a BGE, I thought of locating it to the Trex deck & using something similar if not exact:



Best Sir,

Bob