I was about to buy a BGE (large or XL) and then came across the Bayou Classic's version. It appears to be approx. the same size as the BGE-Large but was wondering about other differences? BC's is less expensive but it is the exact same idea, correct? I assume lesser quality than the BGE but not sure about that either...
Bayou Classic Cypress Grill vs. Big Green Egg
- Thread starter Coast Dawg
- Start date
I was about to buy a BGE (large or XL) and then came across the Bayou Classic's version. It appears to be approx. the same size as the BGE-Large but was wondering about other differences? BC's is less expensive but it is the exact same idea, correct? I assume lesser quality than the BGE but not sure about that either...
Doesn't use much charcoal, cooks good, but looking back, I'm not sure it was worth more than a webber kettle grill.
Buy one and you'll like it, but other grills work fine, too for less money.
My GGGGGGGGGGGGGGGGGGGGGGGGG Uncle Ugga did ok cooking his wooly mammoth ribs on an open fire back in 65,000 BC. Cleaning them was a *****.
Buy one and you'll like it, but other grills work fine, too for less money.
My GGGGGGGGGGGGGGGGGGGGGGGGG Uncle Ugga did ok cooking his wooly mammoth ribs on an open fire back in 65,000 BC. Cleaning them was a *****.
probably a dozen times and my recommendation would be to spend the extra money and get the egg. I am sure an owner of the Bayou Classic will come here and defend all this but here goes:
Bayou Classic is much harder to smoke low and slow and also will not reach the same high temps as the BGE as easily. This is not just my experience but also 2 friends that have the Bayou Classic.
2 of the 3 people that own the Bayou Classic had their put together improperly directly from the factory. The BC also does not snuff out the charcoal very well. When I am done cooking with my BGE, I close it off and can use the charcoal for the next cook, the BC smokers that I have cooked on don't give you that option, while some of the charcoal is not burned up, the majority of it is ash when you go to use it the next day.
BC's first run at copying the BGE was a disaster that had draft problems and they ended up selling them for $99. This version is a huge improvement over the original but still not as good as the BGE, many on internet boards feel that it has to do with their hinge and the assumption that the BC is made of a good bit of cement instead of all ceramic.
The one guy I know that has one of each, swears the BGE is much better. He has a BGE at the house and a BC at his hunting camp and hates the BC. So much so that he dumps regular charcoal, not the lump, in the BC and douses it with lighter fluid to lite it. When he is done cooking on it he just leaves it open and lets the charcoal burn out because he says that it is going to burn out even if he closes off the air.
One of the BC owners had major problems his first cook on the BC. Half way through the cook, the bottom portion that supports the fire ring, resembles a cone with holes in it, shattered due to the heat from cooking. When he contacted BC they said they had been having problems with that and he could come pick up a new one. When he got there they asked to see his receipt. Thankfully he had it in his truck but he has not been very happy with his BC.
Not trying to dog them but when you are buying a high end grill/smoker, go ahead and get the best one.
After 9 years the same part broke on my BGE, the cone with holes in it, all I had to do was take a picture of it and email it to BGE and they mailed me a new piece that retails for $80.
May I make one other suggestion, take a hard look at the Primos ceramic smoker. It is considered by many to be better than the BGE, I know from cooking on them that it is at least as good, if not better. If I had it to do over again, I would buy the Primos because it is made in the USA. BGE is manufactured in Mexico and they distribute out of Atlanta.
Bayou Classic is much harder to smoke low and slow and also will not reach the same high temps as the BGE as easily. This is not just my experience but also 2 friends that have the Bayou Classic.
2 of the 3 people that own the Bayou Classic had their put together improperly directly from the factory. The BC also does not snuff out the charcoal very well. When I am done cooking with my BGE, I close it off and can use the charcoal for the next cook, the BC smokers that I have cooked on don't give you that option, while some of the charcoal is not burned up, the majority of it is ash when you go to use it the next day.
BC's first run at copying the BGE was a disaster that had draft problems and they ended up selling them for $99. This version is a huge improvement over the original but still not as good as the BGE, many on internet boards feel that it has to do with their hinge and the assumption that the BC is made of a good bit of cement instead of all ceramic.
The one guy I know that has one of each, swears the BGE is much better. He has a BGE at the house and a BC at his hunting camp and hates the BC. So much so that he dumps regular charcoal, not the lump, in the BC and douses it with lighter fluid to lite it. When he is done cooking on it he just leaves it open and lets the charcoal burn out because he says that it is going to burn out even if he closes off the air.
One of the BC owners had major problems his first cook on the BC. Half way through the cook, the bottom portion that supports the fire ring, resembles a cone with holes in it, shattered due to the heat from cooking. When he contacted BC they said they had been having problems with that and he could come pick up a new one. When he got there they asked to see his receipt. Thankfully he had it in his truck but he has not been very happy with his BC.
Not trying to dog them but when you are buying a high end grill/smoker, go ahead and get the best one.
After 9 years the same part broke on my BGE, the cone with holes in it, all I had to do was take a picture of it and email it to BGE and they mailed me a new piece that retails for $80.
May I make one other suggestion, take a hard look at the Primos ceramic smoker. It is considered by many to be better than the BGE, I know from cooking on them that it is at least as good, if not better. If I had it to do over again, I would buy the Primos because it is made in the USA. BGE is manufactured in Mexico and they distribute out of Atlanta.
this time last year. Lowes was pissed they were having to match it instead of getting the normal $699
Even if you are just wanting to do hamburgers and steaks the egg is still way better. If you want to ribs and butts there is no comparison. My second cook was a butt that went for 20hrs on one load of lump. You can control the temp just like an oven.</p>
last year's model (Bubba Keg) didn't go overwell here in Virginia andHome Depot had them for $200 closeout. I think they have a better design than BGE; has a hitch adaptor and you can tote it relatively easy. It is not ceramic like BGE, but heavy insulated 'steel.'lawdawg02 said:
Hell, anything cooked on the grill is better'n most anything cooked 'inside' specially when there's beer involved.
Biscuit
I wish I received some form of commission from the number of BGE's or Primo's Smokers I have sold though.
I do a lot of grilling and smoking, have competed in events and won a few.
I just hate for someone to save $200 like a few of my buddies have done and be disappointed.
As another poster said, there is a reason it cost more and it is well worth the extra price.
I do a lot of grilling and smoking, have competed in events and won a few.
I just hate for someone to save $200 like a few of my buddies have done and be disappointed.
As another poster said, there is a reason it cost more and it is well worth the extra price.
And I paid a lot of money for it. I have it and use it. The stars do not always come out or the blue birds sing when I fre it up.
For most folks, a webber cooks pretty good. I also have a brinkman with a side mounted firebox and I'll match any brisket or boston butt or pork sholder you can cook. The fact is I don't save my charcoal on my egg. Just how expensive is charcoal where you live? It's pretty cheap in Meridian. On the brinkman, I use oak wood, hickory or pecanand hardly every fire it with charcoal.
There are a million guys in Mississippi who claim excellence in cooking over coals. I believe all of them. My egg is at least as good as my brinkman with it's offset firebox.If yours is better, that is nice and I believe you.
True confession time. I also have a propane grill. Nothing cooks corn on the cob better than it does.
I was a scoutmaster for twenty years and I can do a pretty good job with no egg or brinkman or grill when I need to. I don't want to over simplify things, but men have been cooking meat over a fire for 40,000 years. The greatest development in cooking meat over fire was not the egg, it was lawry's garlic salt.
For most folks, a webber cooks pretty good. I also have a brinkman with a side mounted firebox and I'll match any brisket or boston butt or pork sholder you can cook. The fact is I don't save my charcoal on my egg. Just how expensive is charcoal where you live? It's pretty cheap in Meridian. On the brinkman, I use oak wood, hickory or pecanand hardly every fire it with charcoal.
There are a million guys in Mississippi who claim excellence in cooking over coals. I believe all of them. My egg is at least as good as my brinkman with it's offset firebox.If yours is better, that is nice and I believe you.
True confession time. I also have a propane grill. Nothing cooks corn on the cob better than it does.
I was a scoutmaster for twenty years and I can do a pretty good job with no egg or brinkman or grill when I need to. I don't want to over simplify things, but men have been cooking meat over a fire for 40,000 years. The greatest development in cooking meat over fire was not the egg, it was lawry's garlic salt.
admittedly, they had some issues with the first runs, fire ring and insulator rings broke within a couple of months of purchase, then the bottom piece of the grill itself cracked. Emailed pictures towarehouse here in Brandon, and got prompt service, free replacement parts, and also replacements for parts that they thought might still be an issue. They were very open about problems with their ceramics producer in China, they have since changed to a producer in Mexico. All that being said, I never had one problem cooking on the grill, am still using the cracked bottom piece, and the problems getting to and holding temp is bunk, at least in my, and the 4 other people I know who have them's experience. Just this past weekend, I did a low and slow rib cook at 235 steady for 7 hours, then the next day did a 700 degree steak sear. I have done briskets over night, and temp never deviated 5 degrees one way or the other in an 18 hour cook. I know the BGE is great, but for me, saving the 500- 600 dollars was worth taking the chance with an unknown commodity. Have not regretted one day my decision. I cook on mine about 5 times a week, have cooked everything from doves to pizza, and by the way, all of the BGE gadgets fit the BC.
The Primo is at least as good, and maybe better. Plus, it is made in the US, where the Egg is made in Mexico.
The Primo XL is LARGE. I recently cooked 5 butts that weighed an average of 8lbs at one time. I have also cooked as many as 11 slabs or baby backs at one time.
Both are time consuming to cook on, but you simply can't beat them. When cooking low and slow, or when searing at temps weill about 500 degrees, it's just tough to beat the flavor they cook with.
The Primo XL is LARGE. I recently cooked 5 butts that weighed an average of 8lbs at one time. I have also cooked as many as 11 slabs or baby backs at one time.
Both are time consuming to cook on, but you simply can't beat them. When cooking low and slow, or when searing at temps weill about 500 degrees, it's just tough to beat the flavor they cook with.
If u are going to do a good bit of smoking, the primo xl is hard to beat--you can divide the fire box so that your coals are totally away from your meat.
If u cook for a lot of people, the primo xl is the way to go
If it is straight up back yard grilling and some simple smking, the bge or bayou classic are both good choices
If u cook for a lot of people, the primo xl is the way to go
If it is straight up back yard grilling and some simple smking, the bge or bayou classic are both good choices
because it is as good, if not better than the BGE as far as quality and it is made in the USA.
Flab is saying the BC is made in the USA which is different from what I have been told but if he knows someone that makes them, I am obviously wrong. I was under the impression that imported the ceramic portion and put them together here. That being said, it does not have the quality or functionality of the BGE or Primo.
Flab is saying the BC is made in the USA which is different from what I have been told but if he knows someone that makes them, I am obviously wrong. I was under the impression that imported the ceramic portion and put them together here. That being said, it does not have the quality or functionality of the BGE or Primo.