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Post by Shannon on Nov 3, 2009 11:25:21 GMT -5
As some of you know, I've been talking about getting a Traeger grill for a little while. I'm nearly ready to pull the trigger, but am being swayed by the ceramic komado-style cookers, such as the Big Green Egg.
Do any of you folks have any advice regarding this decision?
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Post by Greg B on Nov 3, 2009 11:57:33 GMT -5
Is either the Traeger or the Egg a grill and a smoker?
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Post by mccoyblues on Nov 3, 2009 12:43:27 GMT -5
The Egg is definitely a smoker and a grill. My brother has one and swears by it. The food I have eaten that he as prepared (beef, turkey, chicken) has all been wonderful. It took him a long time to perfect his firebuilding skills.
He got his used and cheap. I don't think he would have ever paid the price they are asking for a new one. But the food sure is good.
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Post by John B on Nov 3, 2009 12:58:23 GMT -5
I have the Big Green Egg. I have an XL, which works great for parties. Unfortunately, not so great for just a couple of steaks (e.g., dinner for just my wife and me). We should have gotten an L, or maybe even a M. It does take a while to hone fire building. And to learn the quirks of the grill, including the high risk of back drafts at high heat (650-700 degrees). Leather gloves extending to mid-forearm, opening the BGE slowly, as well as not leaning forward when opening have dramatically increased the lifespan of my arm hair and eyebrows. A cousin-in-law does absolutely fantastic food on his - he'll do an entire dinner, including appetizers and dessert, on his BGE. |
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Post by majorminor on Nov 3, 2009 14:30:36 GMT -5
Can't help you with the Green Egg, though I was at the same place you are a few months back. I opted for the Traeger due to weight/portability and the plug and go ease factor. I can say we are getting smoked foods - mostly ribs and chicken - off of our Traeger that are crazy good. Haven't grilled much with it though other than burgers and those were awesome. Haven't done steaks. If you are in to the whole process of cooking the Egg looks funner. The Traeger is slap on set a temp and look in occasionally.
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Post by John B on Nov 3, 2009 14:33:22 GMT -5
By the way, the best way to purchase a BGE is by ignoring the price. I pretended that I was only paying $50, so it worked out OK.
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Post by majorminor on Nov 3, 2009 15:07:20 GMT -5
John - never having seen one first hand I'd like to know if it seems like the will last a lifetime and be passed down type of thing it seems to be. That's one way to justify the costs. I would imagine a Traeger has a much shorter life span.
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Post by John B on Nov 3, 2009 15:53:21 GMT -5
Oh yeah, I think this thing will last forever. Not a whole lot of metal parts to rust. Solid - mine weighs 205 lbs. The ceramic walls are at least 1" thick, I think, and becuase of that I'm able to dial in a specific temperature, which will hold for hours on end without having to make adjustments.
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Post by Jawbone on Nov 3, 2009 15:58:09 GMT -5
A few months back you guys where talking about gas (LP) vs., wood. Well, I dumped our gas grill and bought a Weber. The taste differance is very noticeable. Plus I'm not eating diesel flavored meat.
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Post by Shannon on Nov 3, 2009 16:48:08 GMT -5
Yes, the Traeger looks easier, and the Egg looks more versatile. My only real concern about the Egg is whether it is really as quick and easy to get the fire going as people say. If so, then it is probably not much more fuss than the Traeger.
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Post by mccoyblues on Nov 3, 2009 17:54:59 GMT -5
I'm not sure you could ever describe the fire building process of the BGE "quick and easy". But once you have the technique figured out it should at least be easy.
The long cooking times and low temperatures required for smoked meats is a real test of time and patience for any smoker.
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Post by Greg B on Nov 4, 2009 10:24:46 GMT -5
I see on the Big Green Egg website that they claim it can be lit and ready to cook in 10 minutes. Have you found that to be true?
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