^I will let you know.
wow! That treager looks cool too. I am think of upgrading my offset smoker to something different this year.
BGE is a little bit out of my price range, so i was thinking of something similar - kamado joe classic 2.
Can you grill on a BGE and on a Traeger or is purely for smoking?
^You can do both on both.
^+1, with a caveat.
AFAIK, most pellet poopers will only get up to 450 degrees or so. Granted, you can cook pretty much anything at 450, but if you really want high heat, you won’t be able to get there on a pellet pooper. BGE can get up to 1200. (all temps Fahrenheit)
Also, kamados are known for their ability to keep food moist. I can assure you of this–there is a NOTICEABLE difference in quality between a chicken breast cooked on the BGE and one cooked on the Weber Genesis. Even your mistakes on a BGE are better than well-cooked food on a gas grill. (Cant’ speak for the pellet poopers, but it seems like they too would probably dry out your food if you overcooked it.)
My father-in-law has one and between him and the sales dude at the hardware store, they both said it’s nearly impossible to dry out your food using pellets (at least with the Traeger). I’m sure I’ll test that theory out as I get used to using it though. Again, I will report back.
Update?
Only grilled this weekend. Still haven’t smoked anything yet. So far I’m impressed with it as a grill. Great flavor and temp control.
I don’t understand. What’s the difference between grilling and smoking?
There’s no way you don’t know the answer to this question so I’ll assume you asked it to be polite towards those that really don’t know the difference.
Grilling = what almost everyone calls BBQing. For people that actually understand what BBQ is, grilling is typically referred to as “cooking outside.” Steaks, hamburgers, some fish, veggies (corn in the husk is very good), pork chops, etc. Basically anything done using very high heat on a grill.
Smoking = cooking on very low heat and letting the smoke cure the meat (like steaming but with smoke). It’s the only requirement for proper BBQ cooking. The meat has to be smoked. It takes a long time and is typically done using larger pieces of meat.
This above is also my interpretation.
Greenie - you smoke and grill right?..
^Planning to smoke a cock this weekend. A full blown turkey would be too much.
What do you guys think about the Pit Boss vs BGE? Are they comparable, or is it the BGE or hacksaw?
I don’t think I’ve ever seen a pit boss in person. But if I wanted a pellet pooper, I would go with traeger or green mountain. And if I wanted a kamado, I would get a BGE or a Primo.
Not saying that these are inherently superior, but they are more widely commercially available, so you can get accessories and other stuff for them.
I agree with everything in the article.
Basically, if all you want out of life is to cook hot dogs and hamburgers, go get an el-cheapo $199 gas grill from Lowe’s.
If you want more out of your grill, and want it to do a lot of stuff, BGE is the way to go. (Still waiting on the verdict on the Traeger.)
Update please. Inquiring minds need to know.
We use it multiple times a week, but so far still only for grilling. I just haven’t had the time/energy/desire to smoke anything yet. As a grill, I give it a B+. It doesn’t get as hot as a traditional charcoal grill or propane. The upside is it’s very hard to overcook something on the Traeger. The downside is it’s hard to get those nice grill marks or marbling on your meat. Cooking steaks correctly also took some trial and error, but I think I’ve nailed it now.
It is the best grill I’ve owned for cooking pizzas (my wife make some mean homemade pizzas). And the pellets do offer some nice smoky flavor.
For grilling, I still think charcoal is the best, hands down. But, it’s also the hardest. Propane is the easiest but lacks flavor and it’s just kind of a lame way to grill. The Traeger is a good mix between the two. The temperature control of propane with the flavor (more so, really) of charcoal.
I will get around to smoking something on it eventually. It’s just hard to do when we havethe best BBQ in the world right here.
^I have been to Salt Lick and Kreuz.
Salt Lick - didn’t do much for me. Was good, but not real good.
Kreuz - fabulous. Then again, it’s in Lockhart, and they have three world class BBQ joints there. I’m surprised neither of the other two made the list. Plus, Kreuz refuses to serve BBQ sauce, which I like a little of.
I have never been to Franklin BBQ. There’s something about a two-hour wait that turns me off.
Never heard of most of those other places.
Seriously, is there anything where you live that doesn’t sound like pre packaged heart attack? #CoastalYuppie
There is nothing about a grilled cheese, brisket, and bacon sandwich that is prepackaged.