I'm in the market for a new grill. I was going to go with Weber, naturally. But while poking around online for which model to buy, I caught wind of the Big Green Egg.

I've cooked many a great meal on a Weber and I'm comfortable with them. But, I've never seen, much less eaten anything cooked in a BGE. Anybody have any insights? Are Weber grills and Big Green Eggs comparable things, or is the BGE something else entirely?

Thanks, fellas.
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Here's a thread about the same question on another site.
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If all you want to do is grill burgers, steaks, and things similar get the Weber. If you think low and slow type BBQ is something you'd like to get into go with the BGE. The BGE is overkill for just grilling.
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A buddy of mine in South Carolina got a BGE for Christmas. He is absolutely in love with it and says that there is nothing better, especially for low and slow BBQ. I'm heading there for a visit in a few weeks and he promised me he'd whip up something good on that sucker. From how he describes it, I can't wait! :-)
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Can't compare the two directly, but I have always had Webers, have two of the 18.5 inch Weber Smokers and love them. They are phenomenal smokers for the price. I have always wanted a BGE but the large sizes are very expensive and aren't very portable from what I understand. I will have a BGE one day I'm sure but for now, love my Weber. I just saw a new 22.5 inch weber at Cabelas over the weekend and it is extremly nice for $399 I believe. I think the BGE's start at $699. Good luck and either way, you will have fun!
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Send a PM to BengalMan. Ian has a BGE I believe and he can tell you more :-)
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I have a Weber gas and a large BGE. The Weber gas I use for burgers and what not. The egg I use for prime rib, smoking salmon, pork butt, brisket, steaks, chicken, pizza, etc.

The egg definitely gets more use, but if I'm in a rush and just want to throw a chicken breast, burger, or chunk of salmon on to have ready in 10-15 minutes, then I obviously use the gas grill. That's not to say the egg can't do grilling. I solely cook my steaks on the egg, it can reach 700 degrees and sear a MEAN steak in a matter of 10 minutes if lit properly.

You can use the egg for pretty much anything you do on a gas grill, just depends if you want to spend the time. I wouldn't trade my egg for anything, I absolutely love it.
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I appreciate all the great responses! I'm still intrigued by the BGE no doubt, but considering how heavy it is and the price tag, I might stick with Weber.

I DO want to try my hand at slow and low BBQ. It's my all-time favorite food. But, there are those that say this can be done with great results on a 22.5" Weber -- I've heard the 18.5" is a little too tight for indirect heat.
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If you have the room for one, a 18.5" weber smoky mountain is a great smoker, and even if you bought both you're still cheaper than the BGE alone.

That being said I have both a weber kettle and smoky mountain and would trade them both for the BGE.
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It's possible to do indirect on the 18.5", but it does get tight. If you're thinking of Weber, I'd get the 22.5". I have the 26.75" and love it! It has plenty of real estate for grilling and smoking. I also have a 18.5" Smokey Mountain, which I also love. The only thing I'd trade them in for are a ranch kettle and 22.5" smokey mountain, respectively.
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If you are doing BBQ, hard to beat WSM. So simple and efficient. BGE is sure nice, but never used or ate from one.
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I have both and fully endorse this statement.
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Weber Smoky Mountain will cover both bases and is actually a wonderful smoker. Recommended.
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I personally don't have one due to the cost, however my old man does, and has let me smoke a couple of racks of ribs with it just to see how it does. I have to say I have never had such an easy time regulating temps. Extremely efficient in burning charcoal as well. Don't have to use barely any. If you have the money I would recommend an egg. That coming from a barrel smoker guy....
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I have a TON I could write, but I'm not. I try to have one of each - covers all bases.
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I have a Weber Smokey Mountain 18.5 and I LOVE it! Now I'm in the market for a 22.5 Weber Gold Kettle Grill.
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If you're looking at Kamado style grills, don't overlook the Char Griller Akorn. It's got quite the fanbase. I've been using one for a few years now, if I get rid of it I think I'll replace it with a Kamado Joe.

This guy is a great resource!

http://mancavemeals.net/
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Costco was selling a Kamado grill last season for a very reasonable price.
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I had this EXACT same decision about four years ago!
The Weber Performer is a fantastic grill and will last for a long time. It's the same grill used by the BBQ Pit Boys on their You Tube channel. I'd suggest everyone interested in any kind of outdoor cooking check them out. But with all of that said, I chose the BGE and here's why:
1. It'll likely be the last grill you'll ever buy.
2. It's easily the most versatile grill you'll ever buy.
3. Burgers, hot dogs, bread, pizza, baked beans, dutch oven dishes, meats, seafood, I haven't found anything I couldn't cook on it yet.

Yes it's more expensive however I've made done my best outdoor grilling on the BGE and I feel I've become a better cook because of it. The Weber Performer is easily my second choice on the matter, charcoal of course.

Now if you're not interested in grilling or smoking with charcoal then by all means spend the 300 and find a cheap propane grill. But if you're interested in learning the art of the grill and building the fire for it then go with one of these two grills.

As for the efficiency of the BGE, during the last winter olympics I got it to 700 degrees with a howling wind outside at 20 degrees and grilled two rib eye steaks and baked two potatoes along with asparagus marinated in olive oil and sea salt.

The steaks literally took two minutes per side. That is one thing the steel Weber can't do as to the thick walls of the BGE.

I'm going to make ribs today in fact!

Either way you can't go wrong! That I promise!
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Full disclosure, to smoke on the BGE you'll have to purchase a plate setter, it's a ceramic oddly shaped plate with three prongs that extent up or down depending on what you want to cook.

It allows for indirect cooking or smoking.

With the Weber Performer you can just build the charcoal on the opposite side of the grill.

There is also a big difference in charcoal. You need to use lump charcoal with the BGE. You can use briquettes though in a pinch with no problems. It's just made for lump and there is less mess and cleanup. No big deal, they both work fine.

When I bought mine I bought the rib rack and the pizza stone along with the place setter.
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