Hello everyone. Just call me taterhead. I'm from Simpsonville Kentucky. I've always wanted to know how to smoke and grill. I haven't done much due to ongoing illness. However I'm ready to get going. I do have couple questions. I have both the Big Green Egg & the Traeger. I have to get rid of one. Any suggestions or opinions which one i should keep? Also I'm going to try and smoke a boston butt this thursday. Should i brine it and if I'm cooking it a day early before I serve it, how do I warm it back up without drying it out. Thanks for any help.
Announcement
Collapse
No announcement yet.
Taterhead
Collapse
X
-
Charter Member
- Nov 2014
- 3063
- Chico, CA
-
BBQ's
_____________________
California Custom Smokers Intensive Cooking Unit
California Custom Smokers Meat Locker
Santa Maria Grill
Vision Grill
Beer
_______________________
Sierra Nevada IPA
Wood
_______________________
Almond
Oak
Madrone
Cherry
Peach
Apple
I won't answer the question regarding the choice between units. I have a Vision ceramic grill (which I like) but not a Traeger. I have a couple of log burning smokers, as well. I know the Vision is not an Egg and you will get a lot of advice from folks who own both. I cook butt's regularly the day before and use a crock pot to reheat. I use a little water, some vinegar and some of my own BBQ sauce in the crock pot to keep it moist. When pulling the butt from my smoker I try to keep it as intact as possible. There are a few places where it will fall apart. You want that anyway, to fit into the crock pot. I start it at high in the crock pot for about an hour, then I like to keep it on low until it is getting closer to serving time. Then I turn it to high again and begin pulling. I add moisture to the crock pot, as needed. It should stay moist. I hope the illness has subsided and you are feeling well. Welcome!
-
Club Member
- Sep 2015
- 8370
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
-
Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
-
I have a large BGE, a 26" Weber kettle & SnS and a 4 burner gasser. The gasser gets very little use. The big kettle & SnS is fantastic for grilling and smoking. The BGE is easier for long, low and slow cooks plus I bake lots of pizza and bread in it. Then there's the grandkids birthdays cakes, cookies and pies.Then when you want to wok some Chinese food it's really good.
If I could only keep 1 cooker the BGE stays for sure!!!
- Likes 2
Comment
-
Club Member
- Nov 2014
- 5111
- Summerfield FL, NE of The Villages
-
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome aboard taterhead! We're glad you're here.
I would keep the one that you enjoy cooking on the most and produces the best food for you.
Definitely dry brine the pork butt with 1/2 teaspoon kosher salt per pound of meat for at least 12-24 hours.
I would not pull it until the day you're reheating, then use a crock pot to warm it up and add back any juices that are in the foil or pan you had it in. I would also add about 1/2 cup of water per 5 pounds, and about 1 tablespoon of butter per pound. I let my family and guests add bbq sauce to suit their taste.
Here's our Perfect Pulled Pork Recipe page in case you haven't seen it.
See you around The Pit!
Comment
-
Administrator
- May 2014
- 20085
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Slow 'N Sear Master Kettle (cart-mounted)
- Slow 'N Sear Travel Kettle
- Masterbuilt Gravity 560
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Traeger Flatrock Griddle
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold & Lime
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red - big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Welcome to The Pit taterhead ! Nice to have you here with us, thanks for joining! I agree on the advice to keep the cooker you enjoy the most. In my personal opinion, were I in your shoes, I'd keep the BGE for sure though since it will hold its value whereas the Traeger will likely lose value and become a high maintenance rust bucket in time. YMMV.
I also agree with fuzzydaddy's advice on the pork butt. Keep it wrapped in foil (or wrap it tightly after it's done smoking if you didn't wrap during cooking), let it cool down to room temp, then place in the fridge still wrapped. Then reheat slowly back up to 150+ all the way to 200 or anywhere in between, then shred right before serving and add the foil's juices back into the finished product.
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you:- Give us an email address you actually use. You can set or change your email on file with us by clicking your name in the upper-right, then User Settings, then the Notifications tab.
- Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important to receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner (we’d hate to have to pick another person because you don’t answer us)!
Hope to hear & see more from you!
Comment
-
Moderator
- Nov 2014
- 14314
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
-
taterhead, Welcome to The Pit! You are Noe Enrolled in the BBQ Univ.! Attendance and Participation are Mandatory! Enjoy "The Pit"! I am a Weber and COS User so I will hold my opinion on your Question! You might want to look at the home page for discussions on Grills and Smokers! Also the Equipment Reviews by @MaxGood on the AmazingRibs.Com Homepage!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Comment
-
I'd keep the egg. Pellet grills are not as versatile and most can't sear a steak. That said, the gas grill/pellet grill combo is a very good "easy cooking" setup that covers all the bases (gas for searing, traeger for all the rest).
I think it really comes down to you. If you think you'd enjoy the versatility of the Egg, keep it. If you love the ease of using a pellet grill, there is your answer.
Keep in mind though that pellet grills are mechanical and eventually every pellet grill breaks something. That's a big deal to me because I'm not handy, but it may not bother you at all.
Comment
Announcement
Collapse
No announcement yet.
Comment