Just picked up some fajita meat for this evening and am having dilemma of which to cook it on. What is y'all experience ?

Blackstone for fajita meat if you are slicing it.

I smoke it with hickory or pecan, fiesta fajita seasoning.

couple of hrs. low low and slow with a lot of smoke, then fire that puppy up to finish.

Blackstone

Do you slice your meat before you cook it ? Never thought of that.

I wouldn't if doing in the egg, grill you can get away with it but I would still do full and slice when done.

BGE

Might be on to something there smoke it the egg and sear on the Blackstone while doing the veggies.

I wouldn't have thought smoking such a thin cut of meat would turn out well.

Just open the vents up on the BGE….it will be at 500° + in a matter of minutes.

Egg for me.

just long enough to get the flavor, I use 150-165 for an hr. or so, bring the fire up and sear well at the end to finish.

Gotta finish up power washing the back patio then I'm going to fire up y'all suggestions Thanks


Edit gonna finish this beer first

I still say Blackstone. You want to char it at the very end along with the griddled onions/green peppers/jalapeños stir mixing them all together. Much easier to get the timing right of all the fajita ingredients being done at the same time with the Blackstone.