re: Trager or Pitboss

quote:

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A kamado smokes much better than a pellet, and only requires a little extra work while smoking meat.

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I disagree. I've had a large BGE for probably 15 years and just got a Traeger a few years ago(it was free).

I can have a butt on a Traeger in ~15 or so minutes. To get a ceramic dialed in for a long cook takes probably at least an hour if not more, depending on how accurate you want the temp to be.

The drawback to the Traeger is it's really not great for high heat and nearly impossible to get anything on it seared, so steaks, etc are a no go, unless you want to do a reverse sear and finish it in a cast iron. I'll cook a steak on the egg at 600 and it's delicious.

The thing I like about the Traeger is that if I want something with some smoke flavor on it on a weeknight, it's very easy and quick. And for something like a brisket, which may take 12+ hours, you know the temp is going to be right on target, whereas there have been several times my fire just died due to all the charcoal burning up in my egg over that long period of time and I'll have to finish it in the oven.

Each has its own drawbacks, but I think the biggest for the Traeger is that you just can't replicate cooking over an open charcoal flame or at high heat.