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I have been pondering the BGE type or a Traeger. I am leaning towards the Traeger, a friend has both and prefers the Traeger.
Traegers are solid dude. That is what started me on this hunt. In the end I wanted the versatility and the heat keeping ability that steered me towards the Kamado style.
Really all depends on the type of cooking you want. Both will cook anything just like my $30 weber, it holds heat for a few hours with one chimney of charcoal. My only hiccup with the Traeger is the pellets, just not a fan of those BUT my buddy is a serious smoker. He says it's worth it? Can't go wrong with either IMO. Also it's just my wife and I so is it really worth it? I say yes to bountiful mounds of smoked/cooked goodness...
Depends really in my opinion. The beauty behind the ceramic is heat retention on low amounts of "fuel". High temps with no issues and low temps that hold with minimal care. I think (in my opinion anyway) that is why they have been so "sacred" amongst grill fans. Ceramic really does hold temps better than just about any source.
Taking this off then going to grill chicken talk about versatile
I cant lie, it is effing good, just a touch of smoke and and chsrcoal to make it perfect, hell with my diet lolGod that looks good
Philly the BGE is the one investment that have made money onDamn. I just got a new grill. I gotta find a way to break mine that isn't covered in a warranty. Because whatever Shane has going on with that pizza, I need that. Like soon too
James if you will ever get up here for some branson golf I will make you a pizzaOh that looks goooooood.
That looks amazing. Pizza on the grill. And now I'm STARVING.Taking this off then going to grill chicken talk about versatile
I like putting it on the grate, I like a slightly crispy crustLooking good Sposey. Straight on the grill rather than pizza stone huh?
I like putting it on the grate, I like a slightly crispy crust
I did this one at 400 degrees and it came out perfect.It seems that is the big preference choice around the Kamado world. Get it up to over 750* and go straight on stone. Or somewhere in that 500-600 and go on grates. At least from the outside looking in anyway.
Love it. I'm I'm a big fan of pizza done on coals with crazy high heat and cooking in like 3 minutes. Kamado does that so well.I did this one at 400 degrees and it came out perfect.
And just to tease you even more I am going to do a brisket this weekend
That cooking pace matches your pace of play, uber fastLove it. I'm I'm a big fan of pizza done on coals with crazy high heat and cooking in like 3 minutes. Kamado does that so well.