Re: BBQ grills:

If you can swallow the cost, the BGE is awesome...it's advantage is versatility. Low and slow it is great at holding a constant temperature over long periods (I've gotten 14+ hours @ 225 with a good bit of charcoal left over). On the other end it can do 800-1000 degrees for searing steaks and everything in between. Lifetime warranty on everything, really the last grill you will need to buy. My dealer said if anything breaks, call him up and come pick up the new part in a few days.

The main disadvantage, besides cost, is that it is still a charcoal grill--you need to take the 20-30 minutes to light and adjust the vents before you are ready to put on the food. Also don't forget the $800 price tag you see is just the start. At a minimum, you will need to buy a stand ($150) and a "plate setter" ($70) before you are ready to go.

If you need proof of how good they are, just try to find one used. They are not out there...people pass these on to their kids. It is for the type who likes to sit outside, drink a beer and smell the hickory as it smokes.

The pellets are more set and forget. Fill the hopper, press the button and toss in the meat. My dad has one and it puts out some really good food. I cannot vouch for steaks on them as we have only used it for low temp stuff, but it will not get nearly as hot as the egg if you want the 1000 degree sear.

I don't think you can go wrong either way. If you don't mind spending the cash and enjoy the routine of getting the grill ready to go, you will not regret an egg. Just want to put the pork on and come back 10 hours later, the pellets are great too.

For those that just have a regular Weber, do yourself a favor and go buy a bag of natural lump charcoal instead of the standard blue bag of Kingsford. With the popularity of ceramic grills it is pretty easy to find just about anywhere. Much easier to light (ditch the fluid and get a chimney), burns hotter, lasts longer and tastes much better.