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Stupid gps/cam/bigbrobeacon busted me for going up that road .Was in the mountains this week and smoked a pork butt…then used the ’leftovers’ to make Brunswick stew. Mountain aire i think makes the pork taste better.
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I don’t know about the Trager, but you can do pizza on the egg. I finally broke down and got an egg this past summer. It’s been great so far. Totally subjective, but with it being almost all ceramic, I feel like the egg could last longer…really nothing to rust out or malfunction.So if you could only have one
Big Green Egg (or comparable unit) or a Trager
And why.
It all depends.So if you could only have one
Big Green Egg (or comparable unit) or a Trager
And why.
Once I figured out the general position of the air flow gate for different temps, I’ve found there is little to no tending required. A couple weeks ago I did a brisket that went on at 10pm at 215 degrees and stayed on until 4pm the next day. I didn’t touch it once during that time. I just peeked at it every few hours (after waking up in the morning) to double check it was maintaining temp.It all depends.
Pellet grill for the convenience where you can let something smoke overnight and don’t have to babysit it as much.
The egg is one of the ultimate charcoal ceramic style grills. Lots of versatility but you have to tend it more until you find your groove.
If you love charcoal, get the egg. If you like charcoal and want to smoke brisket and pork butts…get the traeger and a Weber 22” performer charcoal kettle.