Propane or Charcoal

Smokey Joe imo.

inkjunkie said

Last time we went low and slow on our Egg temp never made it over 200*, that low enough for you? And with the Egg being ceramic it holds all the moisture in. Not uncommon for the ground to be wet under it. The daisy wheel on the lid that we use as one of the temperature controls always has moisture on it, even just cooking burgers at 325*.

One of the nice things about a Big Green Egg is the ability to snuff out the fire....so the lump charcoal last longer.

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How's the cleanup on that Egg? I wish I would have checked them out before I got my Weber Smokey Mountain. Not that my WSM doesn't make an awesome bbq and easy to use, but man, the cleanup afterwards is a bummer, especially after drinking beers all day and then stuffing out on some food.

Oh and I agree with OCDart, lump charcoal is so much better. A little harder to control an even temp over a long period since the pieces aren't uniform but the taste is less "chemical" than briquet.