Summer’s here and the Weber is on its last legs. What’s your grill du jour - Traeger? Green egg? Solo stove with marshmallows on a stick?
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Which grill?
- Thread starter Hair Warrior
- Start date
FormerRecruitingGuru
Making Recruiting Great Again
It depends. What are you looking at specifically cooking? Normal grilling and or baking/smoking?
Neighbor has this - restaurant grade. It's pretty cool and basic. Not that far from a 55 gal drum cut in half on stanchions a la Beer-On-The-Pier
AIRMMCPORET
Plan “A/B” Retired
I have a Pit Boss pellet smoker, and a Green Moutain Grill Daniel Bone pellet smoker. The GMG is by far better, I got mine free from a friend. I hear the REC TEC are really nice, but I couldn’t justify the expensive for one of those.
My son in law has a Traeger pellet smoker and I’ve seen his problems, plus I have a good friend who’s a championship bbq winner and he wouldn’t take a free one.
My son in law has a Traeger pellet smoker and I’ve seen his problems, plus I have a good friend who’s a championship bbq winner and he wouldn’t take a free one.
I've got a Kamado Joe and I'm very happy with it. Quite versatile, can smoke, can roast, can get very very hot, basically whatever. I think BGE is probably the exact same experience, just slightly different accessories. I know pellet is popular, but I have never been a guy who likes to rely on tech things. I'm sure it is very repeatable and un-challenging. I prefer to build a fire and manage it. Have also considered getting a Santa Maria grill if I ever get around to making an outdoor kitchen.
exNavyOffRec
Well-Known Member
I have a Pit Boss and have been pleased with everything I have smoked in it, Tri-Tip, Chicken, Jalapeno's, Salmon, Ribs, and a few others. I use it about once a week.
Curious what problems he's had. I have used a Traeger for years, and it hasn't been a problem for me. I'm not a champion BBQ guy or anything, but everyone I have cooked for has had positive feedback on my cooking. Burgers, brats, brisket, steak, fish, and more all seem to come out fine.
I have a Smoke Vault that I got cheap at a church charity auction. Can make a lot of food at once.
Does that get grease in your Solo stove and foul it?
I haven’t had an issue but I only cook outside two or three times a year. I’ve found that most of the grease just burns off the logs.
Green Egg is a kiln not a grill.
Pit boss > Traeger from a standpoint of cooking surface area for your dollar. They both make the same food, but if you host I find I can get a lot more out of my pit boss than my competitors can off their smaller cooking space.
I don’t find either of them gets and stays truly hot enough to just solidly run as a grill the way a good gas or charcoal setup can do. If I had space for it a full outdoor kitchen setup would have some kind of gas setup to do hot skillet reverse sear while the pellet grill lives more as a smoker. Also I want a Santa Ana setup more than I want a pizza oven which seems like one of the two options you pick from when you build your massive outdoor retirement kitchen.
Pit boss > Traeger from a standpoint of cooking surface area for your dollar. They both make the same food, but if you host I find I can get a lot more out of my pit boss than my competitors can off their smaller cooking space.
I don’t find either of them gets and stays truly hot enough to just solidly run as a grill the way a good gas or charcoal setup can do. If I had space for it a full outdoor kitchen setup would have some kind of gas setup to do hot skillet reverse sear while the pellet grill lives more as a smoker. Also I want a Santa Ana setup more than I want a pizza oven which seems like one of the two options you pick from when you build your massive outdoor retirement kitchen.
I bought a Camp Chef pellet grill about six years ago now and added on a "sear box" (Small Propane grill) to handle the reverse sear. It's been pretty reliable, it's temperature holding in smoke mode is a little all over the place but nothing show stopping. Before I bought that I was looking at the Rec Tec's but the Camp Chef price point won me over and it's been perfect for my use.
I cooked exclusively on charcoal previously and while I loved that and the process of doing it while single, being a family man these days I don't have the luxury of being able to grab a 12 pack and babysit a grill for 8 hours without "adulting" things geting in the way these days.
I cooked exclusively on charcoal previously and while I loved that and the process of doing it while single, being a family man these days I don't have the luxury of being able to grab a 12 pack and babysit a grill for 8 hours without "adulting" things geting in the way these days.
Peasant!
