Propane or Charcoal

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.

Click to expand...

Yuck dude, 200 too low. I do london broils around 300-350. I like my burgers rare with char broil sear. I still think propane is the way to go, call me Hank Hill if ya want. I respect the fact some people like charcoal, I mean you can make a pretty awesome brick oven/bbq with charcoal and have good food, just a preference for me because I'm pissy about temp/time. Nothing beats charcoal flavor, but just a warning... Studies show the more food you eat cooked THAT way kills nutrients and the flavor has cartoigens (sp?)

Thats right folks, rare/medium rare is more healthier :O