I've had mine for six years and it would look brand new if I cleaned it with some Windex.

The shape of the Egg is designed to contain the heat with only a small vent at the top to create a draft to keep the fire going. Today’s Egg is manufactured from high fiber ceramics developed for the space shuttle program designed to reflect heat and this allows temperatures of up to 650 degrees Celsius (1200 Fahrenheit) to be reached. The external surface has a high gloss ceramic glaze applied to provide crack and weather resistance.

I've never had mine above 800, but I have it over 600 weekly.

"Translation: Cooking over charcoal makes your food taste like bacon. Let me repeat that: blah blah charcoal blah blah BACON."

Natural to me means the taste of the food and not the fuel material.

Charcoal always contains chemical additives like nitrates, starches, lime, even coal. Lump charcoal may not contain the binders to give it the shape, but even in the event you have pure charcoal with no chemicals added in manufacture, you are still taking it on faith that the wood used by whatever corporation made it was not chemically treated or from some other dubious waste/scrap wood source like discarded stained hardwood flooring.

This is hair splitting, which is what any good gas vs charcoal debate amounts to. I just opined that natural to me is the taste of the food and not a campfire

I meant to say, I have one of those Korean style flat electric grills that I would put up against anything else I have owned. Electric is really nice for being able to heat things evenly and without drying the meat out. If you arent a thermometer obsessed kind of guy they are great for precisely controlling the temp. Experiment with one

Go on...

Process is here: http://bit.ly/16VdsW6

Asshole. LMAO

This thread makes a lot more sense once you realize how full of shit we all are. We all think we know what we're talking about...but we don't.

Speak for yourself. I know four truths:

1. Charcoal beats gas.
2. Cast iron is best.
3. WD-40 for when it sticks, but isn't supposed to.
4. Duct tape for when it moves, but isn't supposed to.

Because a BGE costs thousands of dollars. I'd rather buy a Weber One-Touch, a good sized gas grill, and make a UDS and STILL spend a lot less than I would on a BGE.

New York? Chewy? Taste the gas? :shake:

Someone is slipping lumps from the aids tree in your chimney.

agree. though, WD40 on my grill grate makes my stead taste funny.
but, it doesn't squeak when I eat it, so there's that.

turn that puppy up as high as it goes, head to whole paycheck, I mean whole foods, buy a 20 dollar dry aged ribeye, head home, season with salt and pepper, throw it on grill for 3:30-4:00 each side, enjoy.

I looked at one of those too but reviews said that while it was a nice little grill it would not get hot enough in winter months. Between that and a small cooking space I decided against it.