I am interested in the concept of the egg so I was doing a google search on comparing the "Big Green Egg versus the Weber Kettle", when I came upon this picture. Apparently, there was just enough wind that it knocked this "egg" off of its stand and it crashed. Nothing more than this was explained.
When I looked at the top 10 charcoal grills, the BGE was listed as number one and down the line, the Broil King was also listed as number 7. Then I saw this picture and started to look at the Broil King in more detail. I still am curious as to why I should be compelled to purchase an egg type of cooker over the Weber that I currently have? The major difference that I see between the two is "HEAT CONTROL" via air flow in order to achieve both longer and more even cook duration. From what I observe, a lot of you folks do pretty well in achieving this on the Weber, already. That topic would make a great thread: Weber Kettle versus Egg Cooking.
I am kind of surprised that Weber has not put a double walled and insulated kettle on the market to enhance heat control and expand cooking duration. Seems like a natural evolution. And with their brand name and recognition, they could become the dominant one in the market. Especially if the attachments from the 18.5 and the 22.5 could emigrate to the newer unit. Could you imagine a 26 inch enhanced kettle from Weber?
Based upon this picture, I would hesitate to purchase any ceramic product. If you figure that you are going to pay $1,000.00 or more for this product plus purchase a stand, then that product should last and produce. I did not spend $1,000.00 for my Yoder Cheyenne Wood Smoker and this will last a lifetime.
Sparky1 asked a very good question on another thread. How much fun is it to cook on an egg? I would suggest that the difference is like a pellet smoker versus a wood burner. I have both. In between, I have the Weber Kettle. Interesting.
Ed
