re: Aggy Board OT Discussion Thread

False, Truth BBQ is. (At least one Brenham where I’ve had it, can’t speak to Houston location).

On the BGE, you won’t regret it. They are super versatile: you can smoke at low temps, grill at medium temps, and can sear steaks or cook a pizza at high temps.

When it comes to bbqing I still prefer my stick burner, but the egg puts out decent bbq and can do so many other things. And they hold temp well, you don’t have to baby it all day like a stick burner.

Had LJs once and it was decent, but not on the same level as Truth.

Make sure the holes in the bottom arent plugged up with charcoal bits, I haven’t had any problem setting it at 225 and keeping it there for hours.

And make sure you never go too far past your target temp, as you’ll realize it’s almost impossible to get the temp back down. Always slowly ramp up to your target temp.

Just saw this. Have a Large GE myself and have really enjoyed it though I would probably get a Komodo Joe if buying one now, they fixed the few things I don't like on my Egg. Still it's great and I've had a decade of joy with it smoking everything imaginable. I have a side BBQ catering business that I use my trailer smoker for but the Egg is great for small cooks and the versatility is fantastic.

quote:

---

Pellet smokers are almost too simple. You'll never make great que on it, but probably consistently good que. Plus they're less versatile.

---

As a stick burner all my adult life, I became tired checking my BBQ all through the night. Bought me a RecTeq and I use it for everything. I guarantee I can make BBQ on that thing that would make your toes curl. Cooked 4 butts and 3 racks of babybacks labor day and my app said I was only +/- 1 degree the entire cook.

Sure you can. I only use hardwood pellets(no filler) and put a chunk of post oak or mesquite on the deflector plate. I sometimes even use a smoke tube. Meat can only absorb 3-4 hours of smoke anyhow.

Hmmmm….. Told you I was new to this

For brisket I coat heavy and straight out of the fridge into the pit. I don't wrap and get a good bark. I still have my stick burner but haven't fired that thing up in over a couple years.

Reversed seared porkchop is great.

I didn’t go pellet because the guy said if you don’t clean them out each time the pellets get moldy and funky

Picked up a 15 pounder at Kroger at for 30 last night. It’s only choice but you can’t beat that price. About to throw it on and hope I can get it don’t for dinner. Should have woken up earlier. Making fresh pizza for lunch too. Made the dough last night.

If all I had to work with is 5 hours I’m going ribs, chicken, or turkey. Love getting a huge turkey breast (3-5 pounds for just a single one) and smoking for 3-4 hours, turns out great they’re just hard to find. Don’t need a rib rack at all for good ribs on the egg, I don’t have one and have smoked plenty.

I’ve got a 10 pound brisket rolling since 5am, hoping it comes out alright but the flat was thinner than I’d prefer. Choice as well, but I don’t let that worry me. Made plenty of great briskets that didn’t start out as prime.