Welcome to the IHoP v.2

[dem beats 1,223]

It works as the coolest and most efficient smoker.

It is also the hottest grill you can get.

So it can do everything extremely well.

[stevemead08 752]

Have never seen an egg in use. Besides the obvious even heat retaining properties of ceramic, what's the big deal?

The obvious even heat retaining properties of ceramic.

Its time for a new smoker, so I figured I would try out an egg. Seems very versatile.

[stevemead08 752]

Temp controll too.

[dem beats 1,223]

I would need a high end searing grill, and a pretty amazing smoker to come close. And ultimately spending way more than one egg.

The design also keeps more moisture in the food because of it's efficiency.

And something that none of the rest can do is smoke a couple pig butts for 30+ hours in 10 degree weather. And I have done that.

[dem beats 1,223]

Temp controll too.

Stable temp control is maybe the best way to say it. If you get it set, it won't change much.

[Quentin Jarrell 671]

Gotcha. I use a Cajun microwave for slow roasting and a smoker for smoking.

[stevemead08 752]

I would need a high end searing grill, and a pretty amazing smoker to come close. And ultimately spending way more than one egg.

The design also keeps more moisture in the food because of it's efficiency.

And something that none of the rest can do is smoke a couple pig butts for 30+ hours in 10 degree weather. And I have done that.

Much less smart assed answer than mine. Sorry Quentin.

[Quentin Jarrell 671]

I can understand the all in one application.

But I smoke all my sausage, bacon, hams, ect at one in a fairly large 8x8x8 smoker that's about 50 years old. Although I do have a smaller Cajun microwave when we have parties and such we have ~150 people show up so I use my large one that fits a whole hog plus a 6x2 foot grilling area and a rotisserie that'll hold 12 frier chickens.

[Penguin4x4 1,761]

Can't afford 2 larges. Probably an XL then. Under a grand for the XL you think?

 

Probably not, but you can try haggling them there.

[Penguin4x4 1,761]

I would need a high end searing grill, and a pretty amazing smoker to come close. And ultimately spending way more than one egg.

 

 

Unless you got some scrap metal laying around.

[///M5 2,833]

This is a day to day smoker, not a food storage assistant.

 

When mine is dialed in the temperature fluctuations over a 20hr "cook" are usually less than 5 degrees.  ie, it is more accurate for temperature control than anything on the market.  Caveat being I've never tried to hold less than 205F but I have seen others use it as a cold smoker, that is just more difficult.

 

On the searing end, it's insane as well.  Due to a poor burping procedure (worth a youtube google, lol) I melted my gasket.  Replaced my gasket with a 1750F resistant gasket material.  To burn off the chemicals in the gasket I did a burn in on it.  Cooker got hot enough to melt the gasket on the edges.  Obviously can do the heat side of things well also.

 

So why an Egg?  If you EVER want to cook on a charcoal grill it is the best one you can buy and if you ever just want to smoke a rack of ribs for dinner it is the easiest way to control temp and ensure moist great tasting meat.

 

It's only downfall is as a true smoker.  If you are smoke nutto then it may not get smoky enough for you.  They are so fuel efficient that the ultra smoky will never happen.  I will add that I like my smoke and can achieve what I need, but if you are used to your stuff coming out black and strong enough to smell the next day three houses down you are better off with an inefficient smoker so that you can pound some fuel.

[///M5 2,833]

I was going to make a flu for mine to connect to a smoker box for the other applications though.

 

Of course this is all done for 2 reasons: 1) insulation and 2) capability to perfectly control the draft on your fire.

 

Doesn't hurt that it's design is intrinsically convection as well.

 

You seriously won't believe the moisture difference in your product.  It "can" be achieved on a classic smoker, but only with serious effort and fire watching.

[Penguin4x4 1,761]

This is a day to day smoker, not a food storage assistant.

 

When mine is dialed in the temperature fluctuations over a 20hr "cook" are usually less than 5 degrees.  ie, it is more accurate for temperature control than anything on the market.  Caveat being I've never tried to hold less than 205F but I have seen others use it as a cold smoker, that is just more difficult.

 

On the searing end, it's insane as well.  Due to a poor burping procedure (worth a youtube google, lol) I melted my gasket.  Replaced my gasket with a 1750F resistant gasket material.  To burn off the chemicals in the gasket I did a burn in on it.  Cooker got hot enough to melt the gasket on the edges.  Obviously can do the heat side of things well also.

 

So why an Egg?  If you EVER want to cook on a charcoal grill it is the best one you can buy and if you ever just want to smoke a rack of ribs for dinner it is the easiest way to control temp and ensure moist great tasting meat.

 

It's only downfall is as a true smoker.  If you are smoke nutto then it may not get smoky enough for you.  They are so fuel efficient that the ultra smoky will never happen.  I will add that I like my smoke and can achieve what I need, but if you are used to your stuff coming out black and strong enough to smell the next day three houses down you are better off with an inefficient smoker so that you can pound some fuel.

 

Yuk!

[Penguin4x4 1,761]

[Penguin4x4 1,761]

The one downside of smoking on the Egg is that it's a bit of a chore to add fuel, so just make sure you load it up good beforehand. Been there, done that, not fun.

[///M5 2,833]

Ha, but there is no need.  I forgot to shut mine off once and 48 hours after start it was still rolling along perfectly.

[Penguin4x4 1,761]

Conversely, mine ran out of fuel 4 hours into a cook. Juggling a hot plate setter isn't advisable, even with heavy welding gloves.

[Quentin Jarrell 671]

Ever work next to your competitor and they don't have a clue what they are doing.

[dem beats 1,223]

Frequently.

:-)

Sometimes it's brutally painful.

[Quentin Jarrell 671]

I mean not a clue. The first time on the job no supervision asking me how to do their job.

[jonbearsmt 919]

Ever work next to your competitor and they don't have a clue what they are doing.

all the friggin time..

 

  ill show up on a wreck.. and the other driver from the other company will struggle while i hook up load up and clean up.. then ill have to go and teach them how to roll over a car, or how to  work the geometry  of the situation

 

 but im still known as the asshole

[///M5 2,833]

I love it

[///M5 2,833]

I love it

[Tirefryr 1,742]

Ever work next to your competitor and they don't have a clue what they are doing.

 

 

If you consider co-workers competitors, that's the story of my life.

[stevemead08 752]

1100 for the large egg package. Stand, egg, and side little prep boards. Holy smokes. 400 more for the XL.