Pellet Smokers vs Big Green Egg

[chuck l]

I'm looking at buying a second grill for doing ribs, etc., for a summer home. I've been using a large BGE for about four years and really like the results, but a friend suggested looking at pellet smokers. Does any one have experience with both and would you share your experiences?

Chuck

 

[INsmoker]

Chuck,
I've had an entry leval PG for about a year and a large BGE for 10. For low & slow both a PG and the BGE are both capable units. The PG is overall has less mess(charcoal maintenance vs. pellet maintainence)) and is quicker to "fire up". IMHO, unless you want to spend a lot of money, the average PG doesn't do steaks and burgers as well as the BGE. When you get into the units with a dedicated direct heat or flame zone then you might be able to cook those items. I'm sure some others will speak up.
Mike

 

[JD McGee]

BGE's are killer smokers and grills...it's a bit ironic that you ask this question the same day I sold my BGE to make room on the deck for my new MAK...lol!
JD

 

[Tatonka3A2]

I haven't had a steak or burger off a BGE but I can get some mighty fine grill/char marks with my Yoder pellet grill. And extremely tasty as well!!!

You are comparing apples to oranges as well.... they are different cookers.

 

[RickB]

I haven't had a steak or burger off a BGE but I can get some mighty fine grill/char marks with my Yoder pellet grill. And extremely tasty as well!!!

You are comparing apples to oranges as well.... they are different cookers.

What she said! But with the Mak. Maybe not quite as good a grill, but a far superior smoker.

 

[chuck l]

I should have mentioned, I have a Weber grill that I would keep if the pellet grill is the choice. Thanks for the inputs.

 

[Big Poppa]

Ok I dont like bge's primos komodo kamados to smoke...I taste too much charcoal....I have them all....The bge can smoke I prefer the pellet smoker though A weber and a pellet grill are a fine combo

 

[HoDeDo]

Any of the Kamado style cookers are not my favorite for smoking. Because they are so efficient, you have very little airflow... stagnant air, gives the food more of that "charcoal flavor" Sterling mentioned. They also maintain a very moist chamber... again, with the small amount of fuel needed to run them, I find it hard to set a good bark.

As a grill, they are GREAT!, but, I can do alot more with my hasty bake, or even weber, in terms of flexibility. So I just recently sold my egg as well! PG is a better smoker IMHO.

 

[Big Poppa]

Andy great minds..........