Round 2 - Bubba Keg vs. Big Green Egg

The Contestants

NOTE:  The Bubba Keg has been re-branded to the Big Steel Keg.

If you’re a regular visitor, you know that I’ve been cooking on the Big Green Egg for a couple of years and recently acquired a Bubba Keg to add to my arsenal.  While both follow the tradition of the Kamado style cooker, they employ slightly different construction materials and techniques.

In my first head-to-head throwdown, I was surprised when the Bubba Keg came out on top.  In that test, I smoked a load of pork steaks on each cooker and submitted the results to family & friends for their choice of the best.

Bubba Keg - Ribs on

Big Green Egg - Ribs OnI took advantage of the great weather over the weekend to conduct Round 2 of my throwdown between the Bubba Keg & the Big Green Egg.  In this head-to-head competition, I bought a package of baby-back ribs from Sam’s Club, prepared them identically, and put half on the Bubba Keg & half on the Big Green Egg.  I started the fires at the same time (actually one right after the other since I was working alone), using the same fuel & indirect setup in both cookers. 

I typically do ribs in a modified 3-2-1 method.  However I decided that to keep things as consistent as possible and eliminate as many variables as I could, I’d go low & slow for ~5 hrs and evaluate the results.  Here’s how things turned out.

• Fire Control – As I’ve said before, I find it much easier to control temp on the Big Green Egg.  This cook was no different, but I do find that I’m getting better with the Bubba Keg.  The thing I took notice of on this cook was the elapsed time to “ready to cook”.  In order to keep the Bubba Keg fire under control, I really have to take my time in bringing the fire up the target temp.  However, I can rush the Big Green Egg right up to temp and be ready to cook very quickly.  Advantage here remains with the Big Green Egg.

• Cooking Environment – I commented during the last throwdown that the cooking environment seemed to much more moist with the Bubba Keg.  Again, I was impressed by how much so during this cook.  As stated earlier, I did not employ the 3-2-1 method.  However, the ribs from the Bubba Keg were falling apart as though I had foiled them.  The ribs off of the Big Green Egg were a little firmer and more like competition ribs that have a little tug but pull clean from the bone.  This one’s too close to call as it really is a matter of preference as to how you prefer your ribs.


• Taste Test – I was really surprised in this category.  My family & the friends who helped in the blind judging are used to eating ribs from the Big Green Egg prepared with the 3-2-1 method.  So I really expected the preference to be for the ribs from the Bubba Keg, since the expectation has become that the ribs fall off the bone.  However, 6 out of 8 testers actually chose the ribs from the Big Green Egg.  Advantage, Big Green Egg.

Bubba Keg - Finished Ribs

Big Green Egg - Finished Ribs

Round 2 of the head-to-head throwdown goes to the Big Green Egg.

So I’ve spent two glorious afternoons cooking on a couple of pits that produce some awesome BBQ.  I’ve tried to quantify the differences and find an advantage to one or the other, and I think I’ve done so.  However the margin of victory in each head-to-head competition is so slight that it’s really difficult to call a winner and in some cases it’s a matter of personal preference.

If you’re cooking on either the Bubba Keg or the Big Green Egg, you have chosen a cooker capable of grilling, baking or producing great BBQ.  If you're considering either of these cookers, you're making a great choice.

Cheers,
Braddog

Comments

[Throwdown: Bubba Keg vs. Big G]

[...] Update: Here’s a link to Round 2 of the Bubba Keg vs. The Big Green Egg. [...]

[Chris]

Great side by side comparison! I've been waiting to see this part II.

[Mark]

Thanks for the excellent review. I'm considering one of the BK's on sale for $300 at Home Depot. How durable has yours been, and given the price difference which would you buy now? Thanks!

[Braddog]

Hey Mark;

My Bubba Keg has been very durable. The finish has worn a little bit from hauling it about, but I don't see much here that can go wrong.

Given the price difference, the fact that the Bubba Keg ships with the tailgate/hitch adapter (at least it did), and I believe it's an option on the Big Steel Keg, I'm pretty sure I'd go with the Bubba Keg.

In fairness, I've never cooked on a Big Steel Keg. I understand that the vent modifications may make low 'n slow cooking easier and that's been a challeng for me on the Bubba Keg..

Good luck with your decision.

Cheers,
Braddog

[jones]

Having cooked with ceramic tandoors in the past I think I have your answer to why the bbk produces moister meats. The steel constructions retains moisture much better than ceramic. Ceramic is slightly porus and wicks away some of the moisture. Whereas steel is absolutely non porus and seals in steam. This is also the reason the temperature was tough to control on the bbk. You will always find the first few bites to have more moisture from the bbk. But in ceramic ovens the marinade, rub, glaze clings much better because the slight evaporative qualities of the oven thickens the liquids and makes them stick. So when cooking things like tandoori kababs you will find they turn out much better because the flavorful yogurt marinade becomes firm and the flavors bond. If you were to cook the same thing in the bbk you would have a thinner watery marinade which won't stick as well.

[Irish Griller]

Hi Folks

I have used both the Egg and a Primo as well as a DIY ceramic cooker in additon to two webber kettles,two smokers and a total of presently owning 16 bbq cooking vessels and an open fire pit with tripod and cast iron cookware...

I two months ago after long investigative facts and demos purchased a Big Steel Keg aka Bubba Keg... it is im my opinion every bit as good and due to the durabilty,construction , attachments that come with it and at half the price of other ceramic cooking vessels it is by far a better deal than the ceramic kamado cookers .. You really have to try cooking on any of these kamodo convention cookers to believe it.. any cooker of this type will yield great results that far surpass the propane and charcoal units out there..

[Eric]

The big green egg and the big steel keg appear to be great choices no matter what your preference is. I have spent hours reviewing the pros and cons of each grill. The most common review that I keep finding is that the BK is a better choice for the price. Lately the current cost for a Big Steel Keg is on average about $650. The Big Green Egg on average is around $775. The $125 difference between the two after all the reviews I have read I believe the Big Green Egg is a better deal. Untill the Big Steel Keg returns to the price range of the 300-400 dollar range the Big Geen Egg is going to have an advantage even though it is a little more in cost.

[Joey - Birmingham, AL]

In response,

I have researched accessories and pricing for the BGE and BSK. Before saying there is a $125 difference you would need to look at what is included with each grill.

The BSK is $679 with 450 sq inches of cooking surface area which comes with:
-Top swivel cooking rack
-Stand with large wheels for easy manuevering over a variety of terrain
-Side trays (easy to remove)
-Universal tool
-Bottle openers (not important but pretty cool)
-Grill cover
-10 Year limited warranty
-46 lbs (my wife could move this grill by herself)
*Steel is LESS pourous, but still pourous material
Accessories:
-Now the trailer hitch is $39.99
-diffusing plate is $39.99

grand total for all accessories and tax for operational fun (diffusing plate and trailer hitch): $828.37

I did SAME EXACT setup for the BGE.


The BGE is 452 sq inches of cooking surface and comes with:
-Limited lifetime warranty for ceramics (pretty nice if the ceramic cracks)
-250lbs (wife would not be able to move this one)
-diffusing plate

Accessories NEEDED to buy for exact setup as the BSK:
-Stand "Nest" with side shelves (small wheels and manuevering on anything but a hard, flat surface CAN be difficult)
-top grill plate
-Universal tool
-Grill Cover

*No bottle openers but I'm sure everyone has one
*No trailer hitch for easy travel (because of weight)

Grand total with accessories and tax for operational fun: $1651.87

It still seems that the BSK is more economical priced at about half the cost with the exact setup compared to the BGE. Not steering either way because I believe the benefits are in the "eye of the beer-holder."

Cheers,

Joey

[Braddog]

The large BGE does not weigh 250lbs. You're off by ~75lbs. All I can say is you get what you pay for.

Cheers,
Braddog

[ddward]

I have owned the bubba keg grill for 2 years now. I keep it on my back deck in Michigan and cook on it year round, Blizzards,-10degs, pouring rain, No problem! As far as durability it is built like a tank. You are so correct " You get what you pay for " The Bubba keg/Big steel keg is STEAL! Luv it.

[Ken Sternberg]

I don't want to hijack the thread, but I have a similar choice to make. I'm thinking about the BSK for about $680 or a Primo large kamado with cart and bamboo side tables for between $1,017 and $1,050 or so, depending on how/where I buy it. Of course, I'd need one or two accessories, like a heat diffuser and drip pan (can an iron pan or a wok be adapted for this?)

Temperature control for low and slow is important to me. Has anyone had a chance to use the BSK? Is the venting and heat control any better? If the BSK is as easy to control low temps, I'd rather save some money. If not, I don't mind spending a little more.

I'm also considering Kamado Joe.

Thanks very much.