Hubby would say do it. He was a Big Green Egg guy for over 20 years and says the Traegar is far superior. He’d also tell you not to get the top of the line one. He originally bought the extra large Timberline with the burner and it had non stop issues so he returned it and got the 885. No problems so far and he uses it a couple of times a week.

He does a rub like that on ribs but we prefer salt & pepper only on a great quality brisket.

Aluminum ain't great for you, but I don't drink sodas or beer from cans so I figure it's okay to use Aluminum cookware occasionally...

In Soviet Russia, poison is aluminum foil.

Instead of. You get consistently better bark with butcher paper.