Last weekend, we finally got a new grill, the Big Green Egg (medium size). We haven’t had one since we moved here, so it will be nice to cook outside this summer.
This is a big change from what I’m used to. It turns out that cooking with hardwood charcoal is much better and even easier than cooking with propane. In fact…. I may never go back to gas.
The grill is so versatile. I’ve used high temperatures (600 degrees) to sear steaks, and low temperatures (250 degrees) with indirect cooking and hickory chips to smoke pork for dinner.
The Big Green Egg is a big ceramic egg, painted egg. There are inner components that hold natural lump charcoal. This is much better than charcoal brickets that you may be used to. The lump charcoal lights quickly (and without lighter fluid), and the grill easily reaches 500 degrees in about 10 minutes. Plus – it has the smell of a campfire when you are cooking!