Nice video, how is the Weber attached? Do you have to make holes in the Kettle or does the L-profiles keep the Kettle in the air?

The video I was waiting for ! Can you add the measurements please ?

The winner. Weber Kettle plus a Weber Smokey Mountain.

I was going to look into getting a Green egg but I think I will keep my trusted Weber

Nice vid, thanks! I'm looking to save a few bucks so what is your take on how the divide & conquer system (the basket) of the Kamado Joe Classic fits with the Large Big Green Egg? I live in Finland so no chance of getting a PS Woo etc. for a reasonable price do to shipping costs. Divide & Conquer basket though is available here and is only half the price of the Big Green Egg conveggtor basket.

Nice test

Do you own a charcoal factory...?so much charcoal is not necessary

In my opinion for quality and price point Weber absolutely the way to go

In my opinion for quality and price point Weber absolutely the way to go

The question is, "Is there an $800 difference in the final product?" - because there is an $800 difference in the two devices.

Nice video but you did also use two different charcoals.

Yes ,very nice 👍👍, will do this in the future project, thanks again for this video!!

Do you have a cover for them? Or are the kept under a roof?

I like that set up green egg and kettle, both on a table. Very nice!! Need to find the dimensions for that table, Thanks for the great video.

Nice vid. I have a kamado Joe, good for slower cooks like ribs, pork butt. Really good in cold weather like Alaskan winters.more of a pain to get up to temp. My 18” Weber is better for grilled steaks, chicken, burgers, fish. Not so good for winter slower cooks. Thanks for the video

I really was impressed with you grilling skills . First time I have watched your channel. I was impressed you had a family guest and friend as judges, very enjoyable. Will be back for more!!

I now use the Big green egg expander set up with the pizza stone as my heat deflector/convector instead of the plate setter when smoking ribs and I think that gives a better result.

You should have used the same lump charcoal in the Weber

Great video but it was very hard to hear you. I had to turn on closed caption to read what you were saying. Your method of cooking the ribs is the same as what I do, so quite interesting to see if it could be improved with the much more expensive BGE (or any kamado). A Weber with the SnS works great for just about everything with perhaps the exception of whole briskets where the BGE would have the advantage over the very long cook time. Personally I just cook brisket flats and wrap (like the ribs), same with pork butts so much to my wife's happiness I really don't need to add an expensive kamado cooker. Thanks again for the comparison, and my wife thanks you for saving us $$$.

Just loved the video.

American speaking, I like Celsius for the simplicity in high school chemistry class, but when it comes to cooking Fahrenheit is more accurate. Just like I prefer the world standard of Grams as opposed the American standard of Ounces. I just like the slightly increased accuracy to let me know the limits of my ranges better, since after all cooking is a lot of close, but not exact, measurements.

American speaking, you nailed it. You just really focused on the important stuff, and it shows! I would eat your St Louis BBQ any day.

I loved this video. Cheers 🥂

New subscriber. Cheers from BRANTFORD ONTARIO

The green egg can cook more meat

Awesome video, do you have plans on that outdoor kitchen table. I would love to build something similar

THAT HOODIE! Where can I buy one ❤😂

What size BGE is this?

Thanks for this test! I am an egg owner and have been curious about Kamado joes claims. Very informative!

Thanks for the video. I cook on a Weber performer and a weber 18" smoker. I use a bbq guru to control temps on long cooks, I have no complaints. I can't justify spending so much for the BGE but I can see they're impressive.

I saw many pork belly crunchy videos and i did many times pork belly crunchys but always i fried the skin and its super crunchy for been honest but not so healthy this way you did its wayy to much better plus i love your Tshirt. Congratz now ill try this way too.

I’m very clean but cannot fathom how you kept your grill grated silver?? I have scrubbed the heck out of my newer ones and are still black. What is your secret?

Amazing that you were able to keep a weber at a stable low temp! I opted for a BGE. But I'm a casual by comparison! Would love your input for "taste per effort". Great channel, keep it up!

Surprised you can still taste the meat after all that,

I will be adding both a Kamado Big Joe I and Weber Ranch Kettle to my arsenal. I must have them to enhance my fundamental grilling

Gaaf genieten van stukkie vlees en dat geluk delen met je dochter. Mooi man die passie

Ehh give me the Weber kettle. The Big Green Egg price would be more for feeding someone’s big green ego

wonderful video thank you

So little between them aside from about £1,500

I had an extra large Big Green Egg until the lid attachment broke off followed, a few weeks later, by the undercarriage rotting and falling apart and the BGE dumping hot coals on me. I rolled what was left out to the road and some fool picked it up. I immediately went out and bought a Weber Master-Touch 22. I had previously owned a Weber for about 22 years before I bought the Big Green Egg.. Save your money and obtain identical results with the Weber.

190 degrees? way to much sugar.

Die party q heb je ook een filmpje of foto's hoe je dit heb bevestigd in je weber? Ik ben erg benieuwd

This dude’s hoodie😂

so have both; i prefer my Weber over the egg; brisket Only goes on my BGE though.

No way that Egg is worth the thousands $$$ difference in price.

Great video, thank you. I would love to know where you got plans for your grill table if you don't mind. sharing

Is that a 22” Weber or a 26” ? I am debating whether to get the 22” performer or the 26”. I may cook for up to 5 people( usually two),but on a rare occasion,maybe a few more. I really like the table and storage options for the performer,but the extra space also looks good. Thanks🙂

My nod goes 100% to the BGE if you want a VERY steady temperature which will hold for 10 or 12 hours without having to make adjustments.. Ribs aren't really a challenge, and having to tend to a long cook fire more than once or twice is really weak. And the Weber still reigns for burgers and chicken pieces. Two horses for two courses.

Weird. Everyone is pumped about this vid because of how you make good ribs. But the vid is actuall;y supposed to be a face off between the BGE and the Weber, like the title suggests. But this face off is without result and to bad. I'm just 1 click away from buying a kamado or a Weber kettle and really looking for a 'what has a better result' comparison. This a few bites comparison. You yourself even took only one bite of the weber rib and you don't even take a pick. This mostly says nothing about anything, only if they taste good or not. The only thing you said, was the BGE rib is more tender. Yes, but it's also looks slighty more 'meaty', at least for me. And it's a rib. It's not the best quality of meat, so the next bone of the Weber rib, can be a bit different and more tender. A rib goes from more meat and tenderness from the middle ribs to less of that to the outer ribs. So a 1 or 2 bites comparison, just doesn't cut it. Is one a bit more dry then the other? How about smoke flavor or the crispness of the outer 'skin'? How did the marinade come out both? And then you ask us if the kamado is worth the extra costs. We don't know, you have both of the bbq's and the result in front of you. Can you please tell us? And if the result is more or less the same, then the answer is no. Right? Or does the kamado bring other stuff to the table which does makes it worth the pricetag?

I am happy with my pellet grill for long cooks like ribs and briskets, but I still use my charcoal grill for steaks.