a description of how we take our BGE along
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This picture shows some of the main features of our Camping Egg system. The table is made from aluminum with a wood top. All of the aluminum parts are riveted together with aircraft grade rivets and tools. The egg sits on a platform suspended from inside the table on chains. There are doors on each side of the table to access utinsel and supply storage. The legs are quickly removeable to allow knock down for transportation.
The egg's draft control is available under the table. The egg is removed for transport. When the egg is out, the suspended platform is raised up inside the table and connected to other links in the chain.
The legs are held on by a pilot screw under the table and a removeable screw near the top of the leg. So, four screws and the table legs come off. The pilot scres are simply permanent socket head cap screws that align with brackets attached to the legs undernearth the table proper.
I chose not to fabricate special drawers for my table. Rather, the table accomodates stainless steel steam table trays behind each of the doors for holding whatever. If necessary, the trays can serve double duty as serving trays at the campsite. I also store plastic cutting boards under each tray.
In actual use, it takes about ten minutes to set up or knock down this part of the camp. However, I clean ashes and unused lump from the egg before each move.
This picture shows the suspended platform with the egg removed. You can see one of the hooks for the chain in the upper right corner of the picture. When the egg is out, I raise the platform up for travel by reducing the chain length.
These pictures show some details of the leg design. At the top of the leg you can see the hole where the screw goes through into the captive nut in the end of the table.
Lower down, you will find the bracket that supports the bottom of the table. Note the hole that accomodates the pilot screw. The pilot screw is permenantly mounted to the table and can be seen in the photo at the left. Note also, I did not choose to use a solid bottom for the table. Rather, aluminum slats hold the "drawers" in place.
View looking up at the bottom of the table
This photo shows the table knocked down and loaded in the back of the truck. Notice there is clearance for the fifith wheel hitch pin to slide over the top of the able during hitchup. Also, not that I store a dutch oven on top of the grates and other accessories on the raised platform for travel.
I modified a garbage can to protect the egg during transport. I alsways clean the ashes and residual lump from the egg before travel. I also remove the fire box and fire ring while I am moving the egg from the table to the can just to make the egg lighter and easier to manage. They go back in once the egg is stowed in the can.
When we are underway, the egg in the garbage can is lashed to a cargo carrier on the back of the truck. The egg is in the can in the middle in this picture. Also in the picture is a plastic bin on the right for storing lump charcoal, chips and the like. The can on the left is dog food for our faithful ones.. The BGE is by far the heaviest item on the carrier so it goes near the center. Also note that the BGE is lower than the cut out in the tailgate. This means I can hook or unhook the fiver with out having to move the egg.
Not every fifth wheel can be towed with such a cargo carrier in place. The Montana line by Keystone is designed to be towed with the truck tailgate down if desired so there is plenty of space between the truck and trailer.
This is at our campsite at Conley Bottom at Lake Cumberland KY. We just finished backing an onion pie and are getting ready to smoke/grill a tenderloin roast.
Note the serving tray is out of the right hand storage and sitting atop the table. The appliance sitting behind the door is the BBQ Guru control. It just seemed like a handy spot at the moment.
You can see the smoke in this picture. We are doing a beef/venison/pork meat loaf. Actually, two are inside the dome. This picture was taken at Drummand Island MI. While we were there I smoked fish, did pulled pork and pork loin, grilled beef several times, made several batches of ABT's and the meat loaf. There was probably more but that is what I remember without admitting to a senior moment.
Also, notice the rubs sitting on the table. At home, I prefer to grind and mix my own. But,while camping, I regularily use rubs and seasonings by Dizzy Pig, Ken Stone, Emeril, and North of the Border. They are just more handy than carrying a whole array of spices. On the other hand, when fresh ingredients are available locally, I use them to add a special camp cooking touch.
