Traeger, Big Green Egg, ol' standard Weber, or somethin else?

This is delicious on pork bbq. Throw pulled pork on a roll, squirt this all over it and top it off with coleslaw.

Slaw:
1 bag shredded slaw, Dole Southern preferred
1/2 cup Dukes mayo
4 Tbs sugar
1 1/2 Tbs lemon juice
1 Tbs vinegar
1 Tbs honey
1 tspn celery seed
1/2 tspn pepper

 

I almost went looking for this thread back around 4th of July. My 9 or 10 year old Traeger has been acting up more and more. I figured it was a good time to buy a new grill. I looked at Traeger, Pit Boss and Recteq. I ended up going with the Recteq Deck Boss. The thing is built like a tank. The solid feel, stainless steel drum and stainless grates helped me decide on spending the extra dough compared to the others. And I have to add, customer service is great. Nice to get an actual person on the phone that is right here in the US of A.

So far, I have to say it cooks better than my old Traeger. It holds temp much better and gives more smoke flavor. So far , rib eyes, ribs and meat loaf have all come out as good or better than on my old grill.

 

Without starting another thread:

Single guy who only cooks for himself, first pellet, don’t have all day to mess with it. Currently, have a Weber Go-Anywhere LP camp grille and Weber 36” griddle. Looking to step up to a smoker, for flavor.

Looking at these, in this order:
1.) Recteq RT-B380X. Looks like the quick heat advantages of an Egg, along with smoking ability. WiFi. $700.
2.) Recteq Patio Legend 400. Less expensive. More traditional. $650.
3.) Recteq RT-B380. Basic version of the “X” model. No WiFi. $450.
4.) Traeger Pro Series 22. No WiFi. Locally available. $450.

Thoughts?

 

Master built should be on your list

 

Don’t get a small one. I was thinking I could get away with something small but I’m glad every time that I got the regular size.

has anyone done Biltong? Got a new friend in class from SA and he brought some his wife made. I want to try to steal the recipe but not sure I’ll get it. May try it soon, it was great

 

Always wanted to try biltong but never dedicated time to it

 

I lived in ATL with an SA guy. He made it all the time just marinade and hang dry in a vented box with a fan and light bulb for some heat for several days.

 

Confusing number of offerings. What models should I be looking at, for basic stuff, like sausage, brauts, dogs, etc?

 

For that stuff, get a Weber and a charcoal chimney to get you hot coals in 19 mins. ReqTec gets good reviews for grilling stuff. I use my Masterbuilt for low temp like smoking and super high-temp stuff like pizza.

 

This is the best.....

https://www.hastybake.com/collections/charcoal-grills

 

If I only could have one, the RT-B380 would be it. I don't know what all the X adds but I would recommend this grate upgrade https://www.amazon.com/Aura-Outdoor...-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1

 

Get one with Wifi. I have a Traeger pro 575. The wifi/app is the best part of it. You can monitor and adjust the temp from anywhere. Even shut it down when it hits the target temp from the other side of town. It doesn't smoke nearly as well as an offset with lump charcoal, but the ease of use makes it so I actually use it.

 

This is where the Masterbuilt shines. It has a gravity feed, just using lump and hardwood, so it operates just like a pellet with a fan controller to keep temp.

 

The fact the 380 doesn’t come with one was a complaint of a couple YT reviewers.

 

Got the Dualfire 1200 back in May. I like the 2nd smaller side for searing and high heat but can also use for smaller quantity cooks. Recteq makes a helluva nice product.

 

First batch of biltong going. Already ate the smaller bits. I cut these a lil thick but my second batch is cut better and I'll put them on the rack tomorrow. I know humans have been drying meat for a year or two but I can't believe with some salt and seasoning and air flow you can just leave meat out and it's fine. No more buying jerky for me.