Howdy all knowing outdoor board.

Like the titlensays, I'm a recent homeowner and need to find the best, "buy it forever" grill.

I've kind of written off gas grills as I don't want to have to deal with being unsure of the amount of fuel I. The tank and storing in a fire cabinet in the garage.

Please "learn me" on pellet and big green egg.

Plan is just normal grilling of burgers, meats, etc.
Don't really plan on lone smoking of brisket etc (I'm not home enough for that).

I'm leaning toward big green egg as it seems to do the normal grilling and I could possibly get it hot enough for pizzas.

What does this board's immense knowledge say towards what I should go with?

you can get much better cooks done on a BGE. The only reason to go with pellet is for the quick and easy part of it.

Pellet is going to be much easier as it is set it and you are ready. Can do what you want to do easier on a pellet and if you do decide you want to try smoking something it is an easy way to start.

The BGE or other kamado style grill can do a lot of things but you are dealing with live fire and need to use the deflector plates if you don't want direct heat. There are a lot of accessories you can buy for doing different things like wings, pizza, and rotisserie. It is something you need to more present with and learn your system. If does make much better for a smoker and that is solely what I use mine for. I have a gas grill thst is hardline plumbed to my meter so I don't worry about running out. I also have a small flat rope I can throw on the gas grill for smash burgers, fajitas, pancakes, etc.

Have had both - Traded pellet for BGE and haven't looked back. BGE much better for grilling compared to the early model Trager I had, which was more of a smoker.

I think the pellet grills have improved quite a but since mine but I'd say start with a BGE. You'll learn more as it is a bit more hands on.

As an owner of a gas grill, BGE, pellet grill, and blackstone, get a Pellet grill over a BGE. I have a large BGE and it is too small to do a full brisket on as the edges hang over the heat deflector plate so you need to get at least an XL or XXL and by then its very expensive and a pellet grill is so much easier with the set it and forget it.

I'm about to get rid of my Traeger and get a BGE. The pellet works great and you can't beat setting it on a timer with WiFi and probe alarms and forget about it, but as I've gotten more into it I like the outcome from a real flame more than pellet smoke. My pellet will do pizzas and all else, but for burgers or steaks I think a real flame just tastes better. I find myself cooking on my Weber kettle more than my Traeger for everything other than a long smoke. Let me know if you decide on a pellet and are interested in a lightly used one.

I had a pellet grill, and everything tasted funky. My family hated it, including me.
I have also had a Komodo type and liked it. Now I have Masterbuilt gravity smoker/grill and love it!

https://www.homedepot.com/p/Char-Griller-Akorn-Auto-Kamado-20-inch-Digital-WiFi-Charcoal-Grill-in-Gray-6480/319059752

This thing is magic. Went from a pellet to it. Learn how much wood/lump to use for a smoke and it is nails. Works just like a regular grill for everything else.

It really depends on much you like messing around with it. For a while I had a gas grill, BGE, Traeger, and a Blackstone.

Never used the gas grill so that was easy to get rid of. Over time I found I liked smoking, trying different stuff but enjoyed the ease of the pellet grill.

For me the Traeger and the Blackstone are the perfect mix. I'm not an expert and my briskets tasted the same so I went with ease of use and am happy with it.

Both are fairly versatile, the BGE is probably more of a "Jack of all trades, master of none" than the pellet grill is as it'll get hot enough to do pizzas at the 700+ degree range, in addition the the smoking & grilling both cookers can do.

While the BGE is very forgiving it still takes some time to get the vents dialed in just right and you have to watch out that you don't overshoot your target cooking temp, it's very hard to get it to cool back down without shutting the whole thing down and starting over. The pellet has that beat as you simply dial a number in, push a button, and walk away, so it has the edge on ease of use.

You say you don't have time for a long cook like a brisket, but that's where a pellet grill might be better for you as it would open up that as a possibility. Get a model that connects to WiFi and you can set the temp and go on about your day, keeping an eye on temps with the app, you can even have it cool down to a keep warm setting once the meat is finished and hold it until you pull it off the grill to serve. It really is super hands off.

Both are good options but if splitting hairs your decision should come down what do you prioritize more, versatility or convenience? BGE if the former, Pellet if the later.

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I have a large BGE and it is too small to do a full brisket on as the edges hang over the heat deflector plate so you need to get at least an XL or XXL

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I'm not sure I agree with this, I've cooked several 15+ pound briskets with no problem on a large BGE. One that's properly trimmed should have no problem fitting on it, and if you do happen to have an extra long brisket, stick a brick in the middle and lay the brisket on top of it for a few hours. That'll draw the ends up and give you more room to cook, then once the brisket naturally shrinks during the cook you can remove the brick after a few hours.

Buy a $120 Weber Kettle charcoal grill.

There is nothing better for grilling out there IMO

redaszag99 said:

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Buy a $120 Weber Kettle charcoal grill.

There is nothing better for grilling out there IMO

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This. If you aren't smoking meat then a pellet or bge is overkill. Weber is the right tool for burgers and drumsticks.

Xl bge. Great grill, smoker, and oven. I love mine. I've cook all kinds of BBQ, lots of brisket, pies, pizza, and steaks. It's great. Also recommended a temperature fan.

Will never be without both. Have a 12 year old Traeger and an XL big green egg. Use them in tandem several times a week. Beef is better on the egg, chicken and pork on the Traeger, except wings, egg wins there. Fires of hell hot on the egg to sear off steaks or roasts after slow cooking on the Traeger. Honestly will replace each as needed as they are used constantly.

If you go with the BGE, Kamado Joe style, get an electric charcoal lighter.

It is MUCH easier to get the temp dialed from the start compared to using a chimney to start your charcoal.

BGE!

If you go with the egg, your only issue will be getting it up and going quickly. They take time to heat up.

Looft lighter is a lifesaver! Basically an industrial hot air blower that gets up to 1200 degrees. Get the coals roaring in no time. I start mine with a bernzomatic torch, then get it going with the lighter.

NRH ag 10 said:

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If you go with the BGE, Kamado Joe style, get an electric charcoal lighter.

It is MUCH easier to get the temp dialed from the start compared to using a chimney to start your charcoal.

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Ha, beat me to it - but yes, these are essential

You might also look at the venerable Weber Smokey Mountain. A fraction of the price, and for what you are doing, will perform perfectly.

Sounds like you want a gas grill, but hate changing the propane. I would get a weber gas grill with an extra propane bottle. And if you would buy a gas grill if you did not have the fuel issues, then I would recommend a pellet grill.

Love my BGW, but use it for smoking, also have a Weber Q with a stand for a small gas grill to go with it. Both are very solid. However, I am looking at getting the new Weber Searwood pellet grill. Getting older and want some convivence. Also, if I don't like the pellet, I can give it to my son of take it to the deer lease.

I've got a Traeger and a Blackstone and I think it's the perfect combination. Look up the reverse sear method for cooking steaks - start in the Traeger, finish on the Blackstone - perfection.

Burgers, fajitas, veggies on the Blackstone. Brisket, ribs, pulled pork, etc on the Traeger (I just follow the Meat Church guys recipes for smoking and it always comes out great).

Really like the BGE - with the caveat that you need the additional purchase of a blower that connects to the vent that will keep the temperature consistent.

I have really... really... enjoyed the Blackstone. Completely replaced the grill. I was initially skeptical and concerned about the difficulty in cleaning. Quite the opposite. We use our 5 of 7 days a week mostly because it is so easy to clean.

I would honestly recommend a Blackstone. Cooks wonderful burgers, steaks, breakfast stuff, hibachi, etc.

Get in the habit of cleaning immediately after use while its hot with a couple squirts of water, and then a layer of avocado oil. Bam... easier than doing dishes.

Awesome.
Thanks for all the advice.

Blackstone + Kamado style grill (BGE / KJ / etc) is a unbeatable combo imo

I much prefer kamado grills to pellet. I can manage the temps just as well as I could with a pellet, just a little more art than science.

I have a weber Genesis and bge but if I was buying again, I might do a Blackstone instead of the weber. But I do have a griddle insert for the weber, its just not the same.

Either way, if you have a egg it is nice and convenient to have a gas option too. But if you could only have one thing I'd still go bge because it can do almost everything well.

JSKolache said:

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redaszag99 said:

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Buy a $120 Weber Kettle charcoal grill.

There is nothing better for grilling out there IMO

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This. If you aren't smoking meat then a pellet or bge is overkill. Weber is the right tool for burgers and drumsticks.

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Agree. I've had a BGE for about 8 years and love it. But I do a good bit of smoking on it. I do pizza as well, which it is great at.

I got a Blackstone 1.5 years ago and that has taken some grilling use away from my BGE.

If I had to replace it all tomorrow I'd buy a 22" Weber without a second thought. I'm confident I could do pizza on that. And a smoke can be done.

Second the BGE. I had one but lost it in a bad breakup. B stole my BGE!

I bought a Kamado Joe which is the same. If you get one, get the Joetisserie. You can do a chicken, but my favorite is the smoked wings done in a basket.

400 degrees, indirect heat for one hour. Out of this world and way healthier than fried wings.

I went with this instead of the BGE about 4 years ago and I have been extremely happy...

https://www.lowes.com/pd/Char-Griller-Char-Griller-980-Gravity-Fed-Charcoal-Grill-37-76-in-Black-Barrel-Charcoal-Grill/5001374831

I am on a facebook page for this smoker and people do have issues, but other than the shetty app I have had nothing but great results. I use it a lot. There are a bunch of mods available as well.

I never wanted a pellet smoker

edit: I just read they are discontinued. The premise is similar to the Akorn that someone suggested. Masterbuilt makes this one as well...

https://www.masterbuilt.com/products/gravity-series-1050-digital-charcoal-grill-smoker?srsltid=AfmBOooCuZ3YIz6LkGmx7_60XJ-1f0NuMrEy98gKkf5JgmjFeNkWEVVL

I had a traditional horizontal smoker for about a decade, then went to a BGE for about a decade, and now have a pellet.. at home.. for smoking.. All the while, having a gas grill built into my outdoor kitchens for quick grilling and direct heat. Out at my land property, I have a traditional horizontal smoker because I collect, split, and cure my own oak and pecan firewood and I love playing with fire.

They all have their pros and cons.

I'd say a pellet is not what you're looking for, Scruffy. For normal grilling of say, burgers, as you said, pellet is not the best for quickly grilling some meat, and can't even really be used well at all for something like searing a steak at +500 degrees. The advantage of the pellet is making long low and slow smokes more convenient. You can turn it on/off, monitor probe temp, adjust grill temp, even program recipe times and temps all remotely from an app on your phone. If you have a million things to do and errands to run and can't be around your brisket for 14 hours, pellet is great... but if you enjoy playing with fire, want more smoke, etc. or if you want to cook with direct heat and don't also have a gas or propane grill, I recommend you don't go pellet for first grill as a new homeowner that wants to grill burgers.

An egg smoker can cook with direct heat or use the plate for indirect low and slow smoking. They hold temp really well. They require less attention and less fuel/wood/coal than traditional smokers. For direct grilling, it's just like any other pit over the coals. I recommend you go with the BGE for your purposes if you're not going to also get a built-in gas grill and against storing propane tanks for a gas grill. Burning some oak and hickory mix coals in the BGE will smell delightful and make your neighbors jealous every time you fire it up.

(I already said BGE above, but...) I lived in the city in a high rise for a few years. No grill allowed. I got kinda addicted to this:

Sous vide (vacuum seal in water bath) at 132 F for 30 mins (or more, it will never go over 132). Reverse sear on a hot skillet with some clarified butter and rosemary. Or sear with a blowtorch. You can achieve the "Pittsburg Pink" sear or have a foolproof method of exactly how you like it to 1/2 of a degree. There is no possible way for you to overcook it and its perfect no matter how thick the steak is. Also great for frozen meat. You don't have to thaw, just plop it in the water.

And chicken is better because you don't have to take it up to 170 F to kill the bugs. You can cook it at 160, just leave it longer so it is pasteurized. They have a chart so you know the time you need to leave it at whatever temp to kill the salmonella. Juicy, awesome chicken, never dried out. Reverse sear as mentioned above.

Anova makes a sous vide cooker you hook to the side of a pot and it maintains the water temp to within 1/2 of a degree F. Cheap one is about $50, but a better one is about $150.

I have to grill for that smoky flavor, but I still sous vide meat about half the time. So easy and the meat is perfect. Great for a workday. Plop the meat in the pot and go about your business for an hour or so.

It can be fiddly, but I have done a 20 minute smoke to sous vide to sear method pretty often, and have always loved the results. You get the perfect consistency of sous vide with the smoke flavor.

BlueSmoke said:

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If you go with the egg, your only issue will be getting it up and going quickly. They take time to heat up.

Looft lighter is a lifesaver! Basically an industrial hot air blower that gets up to 1200 degrees. Get the coals roaring in no time. I start mine with a bernzomatic torch, then get it going with the lighter.

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Cool, I just ordered that on Amazon. Right now, I have an electric leaf blower I use to get the fire going in no time, but that looks better.

OP, if you get the BGE, you also might want to look into getting a blower/controller to monitor and control the temp for smoking/long cooks. I have a DigiQ computer.

NRH ag 10 said:

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It can be fiddly, but I have done a 20 minute smoke to sous vide to sear method pretty often, and have always loved the results. You get the perfect consistency of sous vide with the smoke flavor.

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hmmm. I might have to try that.

Thank you very much for this reply.
You've answered my questions/concerns and given great insight into the differences.

I'm looking at sous vide, but not there yet on there on the planning and purchase.
I appreciate the feedback.