I agree with everyone else that you can't just cook both for an hour without monitoring doneness with a temperature probe. These grills probably cook at very different speeds. The Egg's chicken may have been done for a while before you pulled them which could account for the dryness. Having your food done sooner might be an advantage.
Why don't you come clean and tell people your company sells Grill Domes and Primos but not Big Green Eggs?
For a fair test, you should take the internal temperature of each chicken when it's done. The green egg's chicken was darker because it cooked bettter/more efficient. I'm assuming the weight difference was because the green egg cooked the chicken faster and didn't need to be on an hour like the other grill.
Just a thought....there's really no other explanation for the color difference. All you have is heat.... which grill cooks more efficiently is different however.
Just read a few other posts think this way as well. here's a test. put a chicken in a normal oven at 400 degrees for an our and the other in a convection oven.... which do you think cooks faster?
Also, it would have been much more informative had you measured and compared the internal temp of both chickens when you removed them from the cookers...to me, the Grill Dome chicken weighs more because it isn't fully cooked, like the BGE so obviously is.
Which one would you eat? The one that you can't touch because it is too hot, or the pale and pasty chicken off the Grill Dome? As a chef, you should be used to touching the things you cook to get an idea of how well cooked it is, yes?
you should stop spamming the bbq guys videos, copy and paste is as much skill as you have demonstrated. i'm glad you have xray vision and can tell what the inside of these chickens look like.....
One thing that seems to be sorely missing is your discussion of the shape of the dome. A shallow dome redirects the heat back onto the food, proven over many years by the Weber kettle BBQs.
Is the food darker only on the bottom? No? Yet by some unknown and unexplained miracle it is deliciously golden brown all over?
That kind of pokes holes in your "closer to the coals" theory about browning, doesn't it? Why wouldn't the bottom, being closer to the coals, be darker than the top?
I would have liked to see you sanitizing your marble slab and scale in between the raw and cooked versions...but I am going to go ahead and assume you did.
Absolutely Mike, we eat everything I cook around here, so I handle everything just as I did in my restaurant. I'm glad to hear someone else out there cares about that kind of thing too.
May I suggest, at the very least, tare the scale between weighings? Both videos I've watched comparing moisture retention, the grill dome is weighed second. Residuals are not removed from the weighing surface, so unfortunately I cannot tell which apparatus produces greater moisture retention. Help us out BBQ guys
When weighing the birds, after you placed the BGE chicken on the towel the moistures from the chicken seeps into & remains on the towel after you removed it. In order for this test to be accurate you need to place a fresh towel down for the Dome's bird. I think the only reason the Dome came out on top was because it had the benefit of going on the scale 2nd. Maybe I'm also bias because i think the BGE is the most amazing grill ever! Also i would love to see you have someone there to taste test
somewhat, however there are many deciding factors. Ceramic Kamados do lock in heat and moisture better, and are generally less work. If you have a specific example, I may be able to help you better.
I agree with everyone else that you can't just cook both for an hour without monitoring doneness with a temperature probe. These grills probably cook at very different speeds. The Egg's chicken may have been done for a while before you pulled them which could account for the dryness. Having your food done sooner might be an advantage.
Why don't you come clean and tell people your company sells Grill Domes and Primos but not Big Green Eggs?
hshanemd 9 months ago
Turn the gain down on the microphone
ernbob14 9 months ago
For a fair test, you should take the internal temperature of each chicken when it's done. The green egg's chicken was darker because it cooked bettter/more efficient. I'm assuming the weight difference was because the green egg cooked the chicken faster and didn't need to be on an hour like the other grill.
Just a thought....there's really no other explanation for the color difference. All you have is heat.... which grill cooks more efficiently is different however.
bjhiss27 1 year ago
@bjhiss27
Just read a few other posts think this way as well. here's a test. put a chicken in a normal oven at 400 degrees for an our and the other in a convection oven.... which do you think cooks faster?
bjhiss27 1 year ago
When was the last time you've been to a Grill Dome Fest ? As you can see on the BGE Forum there are EGGFESTS all over the country.
gtiprod 1 year ago
Thanks timbr33, I appreciate the support and just to be clear, I ate both of the chickens. They were great.
Happy Grilling!
Chef Tony
bbqguys 1 year ago
Also, it would have been much more informative had you measured and compared the internal temp of both chickens when you removed them from the cookers...to me, the Grill Dome chicken weighs more because it isn't fully cooked, like the BGE so obviously is.
Which one would you eat? The one that you can't touch because it is too hot, or the pale and pasty chicken off the Grill Dome? As a chef, you should be used to touching the things you cook to get an idea of how well cooked it is, yes?
CatalinaEddie 1 year ago
@CatalinaEddie
you should stop spamming the bbq guys videos, copy and paste is as much skill as you have demonstrated. i'm glad you have xray vision and can tell what the inside of these chickens look like.....
timbr33 1 year ago
Comment removed
CatalinaEddie 1 year ago
One thing that seems to be sorely missing is your discussion of the shape of the dome. A shallow dome redirects the heat back onto the food, proven over many years by the Weber kettle BBQs.
Is the food darker only on the bottom? No? Yet by some unknown and unexplained miracle it is deliciously golden brown all over?
That kind of pokes holes in your "closer to the coals" theory about browning, doesn't it? Why wouldn't the bottom, being closer to the coals, be darker than the top?
CatalinaEddie 1 year ago
I would have liked to see you sanitizing your marble slab and scale in between the raw and cooked versions...but I am going to go ahead and assume you did.
IronHeadMike 1 year ago
@IronHeadMike
Absolutely Mike, we eat everything I cook around here, so I handle everything just as I did in my restaurant. I'm glad to hear someone else out there cares about that kind of thing too.
Thanks for watching!
Chef Tony
bbqguys 1 year ago
an hour at 400 deg seems a little much
lanceoa 1 year ago
May I suggest, at the very least, tare the scale between weighings? Both videos I've watched comparing moisture retention, the grill dome is weighed second. Residuals are not removed from the weighing surface, so unfortunately I cannot tell which apparatus produces greater moisture retention. Help us out BBQ guys
rynodaug 1 year ago
When weighing the birds, after you placed the BGE chicken on the towel the moistures from the chicken seeps into & remains on the towel after you removed it. In order for this test to be accurate you need to place a fresh towel down for the Dome's bird. I think the only reason the Dome came out on top was because it had the benefit of going on the scale 2nd. Maybe I'm also bias because i think the BGE is the most amazing grill ever! Also i would love to see you have someone there to taste test
chunkstruffleshuffle 1 year ago
Does food cook faster in the ceramic grills than it does in a metal kettle-type grill?
bcdhifi 2 years ago
somewhat, however there are many deciding factors. Ceramic Kamados do lock in heat and moisture better, and are generally less work. If you have a specific example, I may be able to help you better.
Thanks for your support,
Chef Tony
bbqguys 2 years ago