I’ve got a Green Mountain pellet grill (highly recommend for an all arounder), a 2 burner gas grill for quick stuff, and a XL Big Green Egg when I want amazing stuff. The Egg is my favorite but with the wind I don’t like to use it sometimes. The Green Mountain is my go to for just about everything. I bake pizzas, casseroles, and desserts with it on top of grilling and smoking stuff.
I've got a Traeger and a Yoder YS480. Also looked closely at the Green Mountain Grills. They aren't as heavily built as the Yoder.
Personally, I'd look into a ReqTec if I were doing it again. Traeger is paying for the name, not for build quality.
If you can fix it for less than it would cost to replace it and it does what you need it to do, then I’d fix it. I bought the parts to repair mine from grillparts.com. I think they were the best price and availability when I looked a few years ago.
Rebuilding a Weber is almost always going to be a better option than buying something else in the same pricerange. Jus' sayin'.
Webers are solid.
Webers are solid.
It's the carcinogens... that's where all the flavor is.
LOL, Green Mountain Grills are 10x heavier built than my Treager was. It was made to last a lifetime. When I'm gon in 30 or 40 years it will still be a good grill. The Treager needed rebuilt after 20 years and my brother in law and I rebuilt it for $125 (2 motors, igniter, temp probe) and its sitting on his patio now and may last him the rest of his life but he doesnt take care of stuff too well lol.
I respectfully disagree.
While meat juices do make smoke, there's a distinct flavor to the smokiness of stuff grilled on charcoal that gas grills cannot match.
TrueI respectfully disagree.
While meat juices do make smoke, there's a distinct flavor to the smokiness of stuff grilled on charcoal that gas grills cannot match.
You speak the truth!
Similar threads
