Big Green Kool-Aid?

IMHO BBQ is too subjective to do "a controlled experiment". Just ask anyone who competes . Go to FIND and search Big Green Egg. There are a lot of opinions there. For smoking and grilling in one unit I don't think you can beat the FPG1000. Cookshack has a money back guarantee. Try for yourself and let us know what you think.
Joe M

quote:

Originally posted by Aaron Tate Hedrick:
... smokers/cookers? The BGE manufacturer claims that ceramic cookers will naturally produce a juicer piece of meat.

Hi Aaron. I see it's your first post. Are you looking to buy? So no one had responded, thought I might.

I don't tend to "drink the Kool-Aid". I tend to say prove it or test it myself. It's ALL subjective anyway and your cooking method itself will matter. Think "foil" for moist for any cooker.
My only concern about the "claim" is that it can't be proven. No two pieces of meat are the same, so you cook them in two different cookers, how will you know. You can't measure the moisture (well, you can if you're a scientist, but us food folks can't)

From a design perspective, most any cooker with a limited vent will help hold the moisture in. BGE, Cookshack and others. In the CS, we sometimes have people complain it's too moist and doesn't get the bark they like.

If you have some specific questions about the BGE or others, just let us know. Yup, it's a CS forum, but we talk many of the others here as well and I've cooked on most of them.

Well,most folks would have to say that it is the cook and not the cooker.

BGE is a fine product,used by fine cooks.
You'll find many members of this forum have BGEs along with their traditinal CS and FECs.

That said,Green Egg's national/international spokesman and executive chef is our own drbbq.

Ray has taught CS cooking classes,been a Fast Eddy comp chef and teacher,before they became FEC s.

He does travel and showcase a couple largest BGEs, which produce great product for home and comps.

At the same time, he travels and cooks with FECs.
That meet the same standards.
For different products and different volumes,he may use a different cooker.

Having cooked with and against him for over a decade,I don't believe he has made the "juicier piece of meat" for ALL non ceramics claim.

I would question the ability to have a control group cooking traditional bbq,and the achieved results.

You might discuss it with drbbq,and let him answer.

drbbq