Traegar Lil Tex pellet cooker vs Big Green Egg

I have both of these cooking devices. The Egg has been with me for about 8 years now, and the Traeger is in its first year.

1. The Big Green Egg:
a. Smoker: Very good. Can maintain low temps (200F-ish) for long periods. Moisture retention is very good, so the meat's drying out is not usually a problem. It's easy to throw a water-soaked (or some say dry) piece of fruit or nut wood onto the burning coals, to create smoke for your meat.
b. Grill: Very good. When the Egg's air inlet holes are cleaned (they tend to fill with ash), the Egg can achieve 500F or higher, and the cooking grill is right over the charcoal, so you can sear to your heart's content.
c. Oven: Good. The Egg can be run hot for baking pizzas, bread, veggie casseroles, etc.
d. Miscellaneous Notes: Super energy-efficient due to its heavy insulation. A 20 lb bag of real charcoal (you can't, and shouldn't, use briquettes), will last for a whole lot of cooks. You do have to adjust the upper and lower air inlet/exhaust slides, but there is a good analog temp gauge on mine, and it works great. Because there is burning coal beneath, you need to pay attention to meat placement--sometimes you want to be over the coals, and sometimes you want your meat to the side, where the heat is indirect. The unit is very heavy, so it's not very portable. Also, if you managed to tip it over, I suppose you could break it. Ours is in a rolling "nest" which makes it easy to move it from storage location to cooking location. And because it's ceramic, it's mostly weatherproof. Due to its thick insulating ceramic walls, it operates well in cold weather. And it will run fine if the power is out.

2. The Traeger Lil Tex:
a. Smoker: Good. Can maintain low temps (200F-ish) for long periods, same as the Egg. It seems to dry out the meat, however--many Traeger users include a pan of apple juice or some other moisturizer, to somewhat counteract this. Also, the pellets themselves can be fruit wood or nut tree wood, so you don't have to add those to get flavoring smoke.
b. Grill: Poor. "Grill" means a metal grate over burning coals (or gas). The Traeger has a heat shield between the firebox and the cooking grate, so from the outset it is set up as a smoker, not a grill. Consequently, while you can get the Traeger to run hot (450F-ish), and while a grill grate that hot will put mild grill marks on the meat, you are really baking your meat, not grilling it, so you can't achieve the carmelization on the meat's surface that you get over a fire, and some of us like that open fire flavor. However, some Traegerites make various modifications (which I am just now starting to research), to allow a portion of the grill to be exposed over the firebox, and this might enable the Traeger to serve as both a good smoker (on one side of the grill) and a good grill (on the other side). Why Traeger hasn't already given us that capability is way beyond my understanding.
c. Oven: Good. The Traeger can be run hot for smoke-baking anything.
d. Miscellaneous Notes: Not very energy-efficient due to its thin metal wall construction. But a 20-lb bag of pellets will last for a lot of cooks. The digital temp settings and blower fan do make cooking easier, though you can't run the Traeger if the power is out. The metal construction means it's not as weatherproof, but a cover is available. It can't operate as hot in cold weather. It's advantageous to not have to add fruit or nut tree wood--the pellets already have you covered there. Some Traegerites say that the original Traegers were heavy-metal construction, but with outsourcing to China, the metal is now thin and won't last as long. The Traeger is a good choice if you don't personally like to grill--some cooks prefer to cook steaks and pork chops in a hot skillet, though others (e.g., me) like the flavorings that direct cooking over coals provides.

Cost of each grill is about the same. And both of them are far superior to gas grills and to grills that use charcoal briquettes.

Here is a good article which explains direct grilling and indirect cooking (note the author makes an error by using the phrase "indirect grilling"--there is no such thing).

So far, my opinion is: The Egg wins by a (large) nose as a smoker, and while the Egg is a great grill, the Traeger should not even be called a "grill," for it is unable to grill.  If you need one device that does everything well, get the Egg (if you're willing to keep the ash out of the vent holes), or learn how to modify your Traeger.