Any BGE users that have a CS

I can answer the last one.

Full 008.

We have several members that use both.

A loaded cooker,as GLH says, will be a little less likely to have temp swings,which don't mean anything anyway.

You might consider,if you think you might be cooking larger loads,frequently,the 50/55.

I realize that your large BGE,can be used along with the smaller CS,if you just need more room.

As to use,your BGE is a fine grill/smoker and versatile.

You will still use it to grill,and possibly to hot cook chicken,if a crispy skin is your goal.

I'd probably cook tritips on the BGE.

The high temps of your BGE would also lend itself to pizza,breads,etc.

What is a BGE?

Big Green Egg!!

I have a small BGE, I have not used it since I got my 055 6months ago. If I had a steak, I would use it though. the 055 is just too eaasy and food tastes great.

Em-

I was a dedicated BGE user for years, just using my CS as an optional tool to make BBQ.

After many years of using both, I sold my BGE- got a natural gas grill, and have not looked back since.

For "low-slow BBQ,IMO, you can not beat the CS

I am a new Smokette owner, but I have had a Kamado oven (BGE) since 1971. Never use it much, but it will cook a standing rib roast (or one without the ribs) like nothing else. Since you can control the air flow, you can have a flame burning in the bottom to move the roast along, but not so much flame as to cinderize the meat! The smoke is infused all the way through. Time cannot be as controlled as with a CS, but you have a lot more heat to play with. If I ever get to the point -- I haven't tried yet folks -- where I get food as good out of the CS as the rib roast out of the BGE, I will truly be in heaven.

I suggest you do a find for Stuart's version of the standing rib roast,done in the Smokette.

Many of us have done it,and you may have a whole new outlook.

I agree with Tom! Have done a standing rib roast 5 times in my AmeriQue and have had nothing but fantastic comments, and not much leftovers!!

Yep, last standing rib I did, for Easter, I put some rosemary in with hickory in the smoke box. It added just a hint of rosemary to the roast, and mmm-mmmmm good. (and I was previously a long-standing devotee of clay pot roasting, but the CS you can't beat)

We have a whole forum for just that thing, look for the "prime rib" forum on the main page, lots of good info

I have a Smokette and 2 Large Eggs. The Egg is fantastic grilling machine and does a very good job for baking and roasting (pizza, chicken, turkey). It also does a good job for low and slow, but I think the Smokette does a much better job on brisket and prime rib. Ribs and pork butts are great either way but the ease of use on the Smokette is a big plus. The Egg is my go to cooker for daily grilling since I got it. I have even taken to cover off of my gasser or Weber Performar since becoming an Egghead!