Ben Macdonald lives here.

Using the Big Green Egg for cooking/grilling/smoking is cheating at cooking.  You may have the obsessive grilling personality of visually checking the look of the meat, sticking a fork in the meat and squeezing the juices out, or sticking an electronic thermometer that talks to you in it, but none of those practices are necessary.  You can do all of the above with the BGE but your only doing it for looks.  Food is best served from it with no user intervention.  You put the meat on at the right temp, which is easily adjustable, and after the normal time:  10 minutes steak 400-550 deg, 15 minutes chicken breast 300-350deg, whole chicken 300-350 deg 40 min, 5 minute fish fillets: you are eating like kings.

We’ve cooked two straight – sequentially, we can’t really tell the sex habits of the chicken – chickens on it, and love it.

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