Which charcoal barbecue is better you ask? Well we pitted the Big Green Egg vs Broil King Keg and here are the results. In the spirit of our NASCAR we decided to ‘race’ two barbecues. In particular we were curious if the brand new, "Broil King Keg" could keep up with the legendary “Big Green Egg”. We measured the temperature of the interior using the cookers’ indigenous thermometer. We measured the temperature of the cooking surface using a Maverick laser (“look out – he’s got a laser”) thermometer.
Grillers, start your charcoal...
After 60 minutes: BKK is maxed out on its thermometer (800 plus) and its cooking surface is at 990! Most gas barbecues don’t even get that hot. I think we could have started shoeing horses with the thing. BGE is at 525 on its thermometer and the cooking surface is at 720. Respectable but way behind the leader.
Interestingly, we measured the temperature of the outer housing of both units. The BKK was at 120 – just warm to the touch – the BGE was at 260. My logic tells me that this means that the BKK is losing a lot less heat.
Jerry, I’d argue that point. I have used ceramics and Broil King Kegs. They are both awesome cookers. I know my keg can hold 225*F for better than a day (24+hours)on one load of charcoal. No ceramic I have ever used could do that.
Not sure what this proves. How often do you need to cook at 800 degrees? Perhaps pizzas and searing steaks.
Kamados are best known and most often used for low and slow. I think it would be more relevant to test the ability of how well they get up to and hold low and slow temps for longer cooks – the ceramics are known performers in that regard.
As good as the Keg is, I think you’d find the ceramics will win at holding low and slow.
I have one – you can load up the charcoal and go 24 hours without opening it if you wanted to – it’s a fuel miser. I do use an Auber with mine.
I was wondering how it performed for long, low and slow cooks. Was it able to easily maintain a constant temp?
Que pensez vous du black olive au granules de boix?