i use mine at least three times per week and sometimes more.
where we egghead’s meet.
another good one… www.bbqbrethren.com
I use the bbqbrethren site quite a bit. Knowledgeable folks.
I love the dimples on those eggs, which look like they are hand done. Those dimples will make a thinner piece of metal much more rigid and structural.
the original kamodo’s must have had dimples… i’m guessing that based on the fact that Ed (BGE owner) has them on the eggs and he got the idea from his father who lived in japan in the 60’s and cooked on kamodo’s… just guessing…
That’s not metal though, that’s ceramic right?
Interesting. I thought that it was metal lined with clay.
Beats me, don’t take my word for it, I’m a Weber kettle partisan!
Though someday (when I live in Flagstaff and the outdoor temperatures are generally always pleasant) I could totally see myself adding a BGE to the stable of live fire cooking devices in the outdoor kitchen.
100 percent ceramic and heavy as hell- over 200 pounds.
When I moved to Europe I only moved two things: my bed and my BGE. Ain’t nothin’ like it around here.
There’s a gentleman in Germany who guys by the username “Don Marco” on a lot of BBQ boards…he does European “Eggfests” a lot and I have to say, if you are in Europe, go to an event this guy is cooking for, if you can. He has a ton of BGEs and his photo posts are well nigh epic, if not dialup friendly. Board Dressing - BarbecueBible.com Search for post author Don Marco…
Hey, cool! Thanks for the tip!!!
Here’s a direct link to the BGE festival pics:
http://www.barbecuebible.com/board/viewtopic.php?t=20039&highlight=
That is a great forum. Very knowledgable folks over there. Alot of great recipes too. I highly recommend.
Actually I decided to use the can as a charcoal-bin. Holds a great deal I filled it to the top. But a quick question: tonight I saw on Foodography the “trashcan smoker take down” use them as smokers. The smokers were fired by electric hot plates and pans of wood chips. Looks like it got pretty hot inside those cans too. Nice seasoning on the sides and lids. The cans looked extremely versatile.
After rereading the MSDS on it I’m not sure about the “fumes” aspect of it. At what point does galvanized steel fume? At pit temps (185-400F) or at much higher temps?
According to wikipedia:
[quote]Galvanized steel is suitable for high-temperature applications of up to 392 °F (200 °C). The use of galvanized steel at temperatures above this will result in peeling of the zinc at the intermetallic layer.
[/quote]
Hmmmm…
I’m not really sure.
But better safe than sorry. 8)
I wouldn’t risk my life or health on anything found solely in wikipedia 
I’d find another source for the safe temps for galvanized.
I certainly wouldn’t either. I think it’s safe to say that cooking food in or on a galvanized steel smoker is probably not a good idea.
Here’s an MSDS for galvanized steel.
I’m certainly not going to risk it. Maybe some more light will be shed on it in the future but if there is a chance toxic exposure I won’t support it. Hopefully this guy isn’t poisoning people through ignorance.