View Full Version : Pellet Smokers
So I need some user input on pellet smokers.
If you go by online reviews you’ve got a really good chance of having a lot of problems regardless of brand. That said Im pretty sure some of these reviewers are just into the smoking game and havent invested time for the learning curve before they posted a negative review. There also seem to be a lot of equipment failures.
Im curious what do you have and how has it worked out for you. Im not only interested in the smoker itself but also the wifi/bluetooth apps.
Have you found that a certain brand of pellets works better with your brand smoker than others?
Have you tried smoking in cold weather and has it presented a problem?
Does anybody have experience with a single and double walled smoker and cold weather? Does the double wall have any real benefit?
ETA Do you clean you pellet smoker and if so how often snd how do you clean it?
Thanks in advance
I have a Green Mountain Daniel Boone ($750ish), it's single walled and I do notice it is more difficult to get up to temperature during the winter months. I cover it with a welding blanket during use and it helps get it up to temp. I have had no issues with the wifi smart control system and I use mine 2-3x/week. I clean it every 3 bags of pellets. I pull the heat diffuser out and vacuum all the ashes out as well as clean the grates. A friend has a Traeger Timberline 1300 and it is double walled and insulated. He speaks highly of that part of it but has had problems with the wifi. I use the GMG brand of pellets, a true hardwood pellet; I have heard some other brands are pine and use some sort of additive to create the the desired scent. The GMG pellets seem to burn cleaner and I use less of them. I've had this one for a couple of years and it works well. When this one goes I will replace it with something nicer like a Yoder ($3kish).
JclInAtx
10-02-2021, 02:30 PM
I had a Royall tailgater, a portable model, a long time ago. Pellet grills have come as long ways since. A few lessons learned from the experience-
A grease container in close proximity to the fire pot is a bad idea and caused several grease fires.
An auger that feeds pellets too close to the burn pot is a bad idea as well. Had a burn back where the pellets in the auger caught fire and it was spreading back to the hopper. Designs like the Yoder where pellets drop several inches into the burn pot prevents this.
I used a shop vac to clean out ashes between cooks, I would recommend before each one. Just make sure the ashes are completely out. Sometimes they really look out, but aren't.... I'd also clean out the grease container and foil off the drip pan after each cook. With a larger and better designed grill I'm sure you could clean less often.
When I left pellets in the hopper they seemed to soak up moisture and then not burn as well if I went too long between cooks. So a pellet drop could be nice to have where humidity is high.
Wind was more of an issue here in Tx, we don't see much in the way of real cold.
jamautry
10-03-2021, 11:19 AM
I have a recteq that I got in June, and I love it. I was set on a traeger because I had heard they were the best, but once I started looking at reviews I noticed that traegers reviews had dropped over the last year. I did a broader search and stumbled across recteq. Their reviews were consistently high so I went with it. Recteq is direct to customer but the shipping and delivery went flawless and the grill has been great. https://uploads.tapatalk-cdn.com/20211003/9e0882814c5fcf0e3f5be7c371abeca4.jpghttps://uploads.tapatalk-cdn.com/20211003/b21543f68362b44247161b8e220177ff.jpg
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jamautry
10-03-2021, 11:21 AM
Wanted to add that the app and wifi have been smooth with no issues.
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Spartan1980
10-03-2021, 12:03 PM
Never owned a pellet smoker so I'll limit my comment to the double walled aspect. I had a Cookshack double walled and insulated electric. It had no issue at smoking temps in any weather. I cooked a 15lb brisket one Christmas Eve in a raging blizzard, with high winds coming out of the north and just dumping snow and the smoker was on my patio, up under the eave and it faced the north. I plowed through a 24" snow drift to get to it after first light on Christmas day morning. That was one of the best briskets I ever cooked.
All that said, my smoker maxed out at 300 degrees so it was a smoking proposition only, and in strong winds in winter it had an issue getting over 275-280'ish, but I never usually went that high so it wasn't a problem. 225 was easy for it to get to regardless of temp or wind. Had it been single walled I would think it would have had issues. It had a 700 watt element IIRC. So the double walled would definitely be preferable in my experience and especially if you go to high temps for searing steaks and such. I only sold that one to buy a Big Green Egg for a way to do grill stuff in addition to smoking meats. I could cook pizza on it in that blizzard if I wanted to. :cool:
I have a recteq that I got in June, and I love it. I was set on a traeger because I had heard they were the best, but once I started looking at reviews I noticed that traegers reviews had dropped over the last year. I did a broader search and stumbled across recteq. Their reviews were consistently high so I went with it. Recteq is direct to customer but the shipping and delivery went flawless and the grill has been great. https://uploads.tapatalk-cdn.com/20211003/9e0882814c5fcf0e3f5be7c371abeca4.jpghttps://uploads.tapatalk-cdn.com/20211003/b21543f68362b44247161b8e220177ff.jpg
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How did you learn of this company? Did your search lead directly to their website or through a forum?
jamautry
10-03-2021, 06:25 PM
It lead to YouTube videos and ultimately to their website.
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Never owned a pellet smoker so I'll limit my comment to the double walled aspect. I had a Cookshack double walled and insulated electric. It had no issue at smoking temps in any weather. I cooked a 15lb brisket one Christmas Eve in a raging blizzard, with high winds coming out of the north and just dumping snow and the smoker was on my patio, up under the eave and it faced the north. I plowed through a 24" snow drift to get to it after first light on Christmas day morning. That was one of the best briskets I ever cooked.
All that said, my smoker maxed out at 300 degrees so it was a smoking proposition only, and in strong winds in winter it had an issue getting over 275-280'ish, but I never usually went that high so it wasn't a problem. 225 was easy for it to get to regardless of temp or wind. Had it been single walled I would think it would have had issues. It had a 700 watt element IIRC. So the double walled would definitely be preferable in my experience and especially if you go to high temps for searing steaks and such. I only sold that one to buy a Big Green Egg for a way to do grill stuff in addition to smoking meats. I could cook pizza on it in that blizzard if I wanted to. :cool:
My weber kettle is really sensitive to temperature whether its sun or cold or wind. My dilemma is double walled or double walled plus insulation. Im surprised how many smoker makers, even high dollar ones, have issues that need a work around.
Bratch
10-03-2021, 07:05 PM
How did you learn of this company? Did your search lead directly to their website or through a forum?
I have a RecTec as well, saw glowing praise on forums and went from there. They had a grill that had the features I wanted and was the size I needed for a specific storage spot.
I love the Wifi control, I was out this spring and the meat hit temperature earlier than I planned, I was able to turn the heat down remotely to keep everything warm but not overcook. I have done several overnight cooks that I’ll start at 10/11 PM so that the meat will be ready for a normal meal time the next day.
Only complaint is the first 20-30 minutes after getting to temperature are a little unstable, I’ve adjust by just letting the grill work this out before putting the meat on instead of throwing it on as soon as it hits temperature.
I’m cleaning the grates and pan every cook I do a better cleaning when I feel like it. I do wrap the pan in foil to speed up cleaning.
I have a RecTec as well, saw glowing praise on forums and went from there. They had a grill that had the features I wanted and was the size I needed for a specific storage spot.
I love the Wifi control, I was out this spring and the meat hit temperature earlier than I planned, I was able to turn the heat down remotely to keep everything warm but not overcook. I have done several overnight cooks that I’ll start at 10/11 PM so that the meat will be ready for a normal meal time the next day.
Only complaint is the first 20-30 minutes after getting to temperature are a little unstable, I’ve adjust by just letting the grill work this out before putting the meat on instead of throwing it on as soon as it hits temperature.
I’m cleaning the grates and pan every cook I do a better cleaning when I feel like it. I do wrap the pan in foil to speed up cleaning.
Ive read some pellet grill owners are cleaning their grills with a hand held steamer with good results.
orionz06
10-03-2021, 09:11 PM
I went RecTeq 590 after learning how bad Traeger is relative to their notoriety. They'd let so much slip and the rest passed them by.
I went RecTeq 590 after learning how bad Traeger is relative to their notoriety. They'd let so much slip and the rest passed them by.
My brother in law has one that is a few years old. The only work around he has had is the grease drain and Traeger CS told him how to deal with that. I Just talked with him about his and he said outside of that its idiot proof. That said Id not be happy to pay $2000 for a smoker that has a work around to a design flaw but surprisingly a lot of them do. My biggest question is double walled or double walled and insulated. I hope I could find someone who has experience with both. Traeger has both. There is a big jump in fuel cost going from charcoal to pellet and that cost plus temp swings in inclement weather and just lower fuel cost in general is the driver behind that question. Traeger has both but my BIL also thinks there is better value for the money to be had.
I purchased some bulk towels and drape them over my weber in inclement weather and the temp control is much better and also it reduces the charcoal use.
My family member has a BBQ restaurant and when I first bought my Weber I talked with him about the weight loss of the meat during a cook he thought that might be because of the constant air exchange. His uses gas to control chamber heat and there is a separate box for wood smoke. So thats also a consideration but not as pressing as fuel efficiency.
rob_s
10-04-2021, 05:31 AM
Coupe of things…
First, go through this thread. There’s a fair amount of hardware discussion in amongst the food porn.
https://pistol-forum.com/showthread.php?25418-Outdoor-Cooking-(smoking-grilling-barbecuing-open-spit-etc-)
Second, if you aren’t familiar, this is a great resource…
https://amazingribs.com/ratings-reviews/grill-and-smoker-reviews/
Third, I think that lot of the disappointment people wind up having with various (even expensive) smokers is a combination of unrealistic expectations and echo chambering (they are perfectly happy with their smoker, then watch a couple of YouTubes, and next thing you know there’s a bunch of problems they can’t get over).
Fourth, I’m no Traeger fanboy, but they now have something like 4 product lines. Iirc the top two aren’t available in box stores, and are the only ones I’d consider.
Here’s one example
https://www.traeger.com/pellet-grills/ironwood/650
I’m 99% sure that if (when?) I wind up with a pellet grill, it’ll be this one. In part because they use the Fireboard thermometer system with is pretty bad ass (many have mobile-enabled temp monitoring, but Fireboard is very robust).
https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/
Finally, the Camp Chef Woodwind is almost universally positively reviewed, and the side box options give it a lot of flexibility (why try to sear on a pellet smoker when you can have a propane burner? Plus, you can get a pizza oven!)
https://www.campchef.com/woodwind-wifi-36-with-sidekick.html
Coupe of things…
First, go through this thread. There’s a fair amount of hardware discussion in amongst the food porn.
https://pistol-forum.com/showthread.php?25418-Outdoor-Cooking-(smoking-grilling-barbecuing-open-spit-etc-)
Second, if you aren’t familiar, this is a great resource…
https://amazingribs.com/ratings-reviews/grill-and-smoker-reviews/
Third, I think that lot of the disappointment people wind up having with various (even expensive) smokers is a combination of unrealistic expectations and echo chambering (they are perfectly happy with their smoker, then watch a couple of YouTubes, and next thing you know there’s a bunch of problems they can’t get over).
Fourth, I’m no Traeger fanboy, but they now have something like 4 product lines. Iirc the top two aren’t available in box stores, and are the only ones I’d consider.
Here’s one example
https://www.traeger.com/pellet-grills/ironwood/650
I’m 99% sure that if (when?) I wind up with a pellet grill, it’ll be this one. In part because they use the Fireboard thermometer system with is pretty bad ass (many have mobile-enabled temp monitoring, but Fireboard is very robust).
https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/
Finally, the Camp Chef Woodwind is almost universally positively reviewed, and the side box options give it a lot of flexibility (why try to sear on a pellet smoker when you can have a propane burner? Plus, you can get a pizza oven!)
https://www.campchef.com/woodwind-wifi-36-with-sidekick.html
Thats why I dont go by negative online reviews. These people for a large part seem to be totally inexperienced and outraged over the simplest things. And Ive seen online smokers forums people express opinions stated as facts which I know are false.
A buddy just bought a camp chef, he gets in about two weeks Im going to watching that with interest. Hes never smoked before so Ill be helping him out a bit. Im going to buy him Meatheads book as it covers so much material that is really useful.
Im really excited to try the results as Ive never had pellet smoked meat.
My main thing is I want to simplify the process and buy American made, always my first choice if possible. I figure this will be my last smoker purchase so I really want to get it right.
You’ll have to excuse me Im going to enjoy my pulled chuck omelet now. 😁
Spartan1980
10-04-2021, 10:14 AM
My weber kettle is really sensitive to temperature whether its sun or cold or wind. My dilemma is double walled or double walled plus insulation. Im surprised how many smoker makers, even high dollar ones, have issues that need a work around.
Are you dead set on a pellet grill? I kinda was until I looked into Big Green Eggs. With all the accessories available I was sold.
I was looking for something I could do it all on, from low and slow to ridiculously high temp searing. I had the electric smoker and a gas grill but I like the flavor so much better over wood coals vs. gas and the gas grill was on it's last leg. Space constraints got me to looking for a single grill. At the time it was kind of iffy whether pellet grills would do actual grill type things well unless you got past the $1000 mark. Trager was once the king when it was a private company in Texas, but the owners sold it and the manufacturing was offshored to China. That left Yoder pretty much (at that time) and they are quite expensive and had a big delivery backlog.
A BGE is about 1" thick ceramic with an additional 1" thick ceramic fire box inside. They are sealed with a gasket and airflow is extremely controllable for temp control and maintain it quite well. I kinda want the space of a conventional grill setup at times but I'm extremely happy with the BGE. You can do an awful lot with a BGE in a large size with an adjustable rig from https://Ceramic Grill Store (https://ceramicgrillstore.com/).
RoyGBiv
10-04-2021, 10:37 AM
I'm still very happy with my Pit Boss. No fancy electronics or web enablement. Pellet is WAY better that the various other smokers I've had over the years. YMMV
Re: Cleaning...
1. After every smoke I run the grill brush over the grates, and run the temp up to >400F for 15 minutes.
2. Before every smoke I empty the ash out of the fire pot and dump it into the bottom of the smoker. Usually only a tablespoon or two.
2a. Then I wipe the grates with a clean rag or towel. Wash them as needed with soap and water (maybe monthly, the ramp to 400 does a good job cleaning)
3. Maybe monthly I'll get out the shop vac and clean whatever ash and debris remains.
It's unusual for me not to use my smoker 1x/week. Sometimes more often. It's just too easy.
Are you dead set on a pellet grill? I kinda was until I looked into Big Green Eggs. With all the accessories available I was sold.
I was looking for something I could do it all on, from low and slow to ridiculously high temp searing. I had the electric smoker and a gas grill but I like the flavor so much better over wood coals vs. gas and the gas grill was on it's last leg. Space constraints got me to looking for a single grill. At the time it was kind of iffy whether pellet grills would do actual grill type things well unless you got past the $1000 mark. Trager was once the king when it was a private company in Texas, but the owners sold it and the manufacturing was offshored to China. That left Yoder pretty much (at that time) and they are quite expensive and had a big delivery backlog.
A BGE is about 1" thick ceramic with an additional 1" thick ceramic fire box inside. They are sealed with a gasket and airflow is extremely controllable for temp control and maintain it quite well. I kinda want the space of a conventional grill setup at times but I'm extremely happy with the BGE. You can do an awful lot with a BGE in a large size with an adjustable rig from https://Ceramic Grill Store (https://ceramicgrillstore.com/).
No Im not 100% set.
One of the things I really want is simplicity to do a quick smoke and then finish it out with grilling, its ready to cook in a few min quick. Thats for everyday stuff like burgers chicken steaks veggies or even using the smoker to give the meat for a dish a bit of extra flavor. I dont think theres any way to get that with charcoal or wood.
For the longer smokes I want very accurate temps regardless of weather and not have to deal with the smoker at all during the cook unless Im wrapping meat.
Ill be able to sample pellet cooked meat in two weekends that should give me a good idea of what direction Im going.
So regardless of fuel type I still dont know how much better a double walled insulated is than a double wall. I think Ill call Traeger, they should have some good info since they have both.
I'm still very happy with my Pit Boss. No fancy electronics or web enablement. Pellet is WAY better that the various other smokers I've had over the years. YMMV
Re: Cleaning...
1. After every smoke I run the grill brush over the grates, and run the temp up to >400F for 15 minutes.
2. Before every smoke I empty the ash out of the fire pot and dump it into the bottom of the smoker. Usually only a tablespoon or two.
2a. Then I wipe the grates with a clean rag or towel. Wash them as needed with soap and water (maybe monthly, the ramp to 400 does a good job cleaning)
3. Maybe monthly I'll get out the shop vac and clean whatever ash and debris remains.
It's unusual for me not to use my smoker 1x/week. Sometimes more often. It's just too easy.
Thats exactly what I want easy peasy. To be a grill master without the effort.
RoyGBiv
10-04-2021, 11:47 AM
No Im not 100% set.
One of the things I really want is simplicity to do a quick smoke and then finish it out with grilling, its ready to cook in a few min quick. Thats for everyday stuff like burgers chicken steaks veggies or even using the smoker to give the meat for a dish a bit of extra flavor. I dont think theres any way to get that with charcoal or wood.
Charcoal is still a great option for flavoring. And you can cook indirectly or at low temperatures if desired. Getting a smoker preheated and then to a stable temperature is way easier but takes about the same time.
Smoking then searing on the grill (aka Reverse Sear) is my preference for steaks and chicken. :cool:
rob_s
10-04-2021, 11:57 AM
No Im not 100% set.
One of the things I really want is simplicity to do a quick smoke and then finish it out with grilling, its ready to cook in a few min quick. Thats for everyday stuff like burgers chicken steaks veggies or even using the smoker to give the meat for a dish a bit of extra flavor. I dont think theres any way to get that with charcoal or wood.
For the longer smokes I want very accurate temps regardless of weather and not have to deal with the smoker at all during the cook unless Im wrapping meat.
Ill be able to sample pellet cooked meat in two weekends that should give me a good idea of what direction Im going.
So regardless of fuel type I still dont know how much better a double walled insulated is than a double wall. I think Ill call Traeger, they should have some good info since they have both.
Not sure if I'm reading the above correctly or not, but IMO I wouldn't plan to "quick" or "sear" anything on a pellet smoker unless you're using that Camp Chef with the side burner, regardless what any manufacturer claims.
I smoke on charcoal, on a smoker where I can cook over the fire box, and I still have a propane gill as well.
On the charcoal front, a good friend has one of these and loves it
https://www.weber.com/US/en/grills/charcoal-grills/summit-kamado/summit-kamado-s6-charcoal-grill-center/18501101.html
Not sure if I'm reading the above correctly or not, but IMO I wouldn't plan to "quick" or "sear" anything on a pellet smoker unless you're using that Camp Chef with the side burner, regardless what any manufacturer claims.
I smoke on charcoal, on a smoker where I can cook over the fire box, and I still have a propane gill as well.
On the charcoal front, a good friend has one of these and loves it
https://www.weber.com/US/en/grills/charcoal-grills/summit-kamado/summit-kamado-s6-charcoal-grill-center/18501101.html
Thats a great option that I have considered if I get a smoker only. I dont think it would be that hard to build a stand for a dedicated sear unit like the camp chef model.
For people who have gone from a charcoal smoker to a pellet is the flavor difference that noticeable?
Pepper
10-04-2021, 01:39 PM
For people who have gone from a charcoal smoker to a pellet is the flavor difference that noticeable?
Yes! But now I can taste the food and not the smoke. I have been using a Weber kettle for grilling and smoking since 1974. That is a lot of charcoal and wood chunks burned. Added a pellet smoker in January. My old recipes are new again without all the smoke. Everything tastes a whole lot better.
rob_s
10-04-2021, 04:03 PM
Yes! But now I can taste the food and not the smoke. I have been using a Weber kettle for grilling and smoking since 1974. That is a lot of charcoal and wood chunks burned. Added a pellet smoker in January. My old recipes are new again without all the smoke. Everything tastes a whole lot better.
It's amazing to me how many people have cooked for so long who never learned anything about the basic science of smoke(ing). I myself have been among them.
Most people need a hotter fire (which is not the same thing as the food-chamber temp) and less wood than they think they do.
I recently added a thermometer to my firebox for just this reason, and severely cut back the amount of wood I add. You want that fire to be up north of 500-degrees. If you're using an offset, you control that with the dampers. If you're using a direct-cook like the kamado you need a small, hot, fire and something like the snake method keeps the fire hot but the meet at the 250-ish range.
Frankly, however, most people would be just as happy, if not happier, with a meat-chamber ambient temp of 275 or even more.
littlejerry
10-04-2021, 04:55 PM
I've used Traeger and own Camp Chef. Prefer the Camp Chef by a wide margin(easier clean out, better controller, and costs less).
If you're comparing a pellet smoker to a Green Egg... Don't. They aren't even remotely the same. I see a case for having a good charcoal grill, gas grill, and pellet smoker. Just like I have a crock pot, microwave, and oven.
Pellet smokers are the easy button to cook meat with a smokey flavor. It'll never be as good as a quality char oal cook(or better yet cooking over an open fire) but it gets you 80% of the way there with 20% of the effort.
For pellets I've tried lots of brands on Amazon and typically default to whichever blend happens to be priced well. If I'm doing something like brisket I might get a specific type of wood, but otherwise the blends do just fine.
RoyGBiv
10-04-2021, 05:19 PM
I've used Traeger and own Camp Chef. Prefer the Camp Chef by a wide margin(easier clean out, better controller, and costs less).
If you're comparing a pellet smoker to a Green Egg... Don't. They aren't even remotely the same. I see a case for having a good charcoal grill, gas grill, and pellet smoker. Just like I have a crock pot, microwave, and oven.
Pellet smokers are the easy button to cook meat with a smokey flavor. It'll never be as good as a quality char oal cook(or better yet cooking over an open fire) but it gets you 80% of the way there with 20% of the effort.
For pellets I've tried lots of brands on Amazon and typically default to whichever blend happens to be priced well. If I'm doing something like brisket I might get a specific type of wood, but otherwise the blends do just fine.
I know some folks that make delicious stuff on their eggs. I didn't enjoy cooking on one the one time I tried. Pellet smokers are truly the lazy persons way to get great results. You can get fancy with technique and technology, or play with wood types, or set and forget... but any way you cut it... pellet smokers are easy. Especially if you have a nearby grill to reverse sear.
Haven't cooked over an open pit in a very long time.... I'll eventually get my dream-design fire pit built and will definitely have a grill/grate for it.
Pit Boss brand pellets from Lowes and Walmart are inexpensive and delicious. $15 for 40 pounds of Competition Blend or a bit less for 20 pounds of Hickory cover most of my needs. They have plenty of other woods for reasonable prices.
scjbash
10-04-2021, 05:30 PM
A buddy just bought a camp chef, he gets in about two weeks Im going to watching that with interest. Hes never smoked before so Ill be helping him out a bit. Im going to buy him Meatheads book as it covers so much material that is really useful.
I bought a Camp Chef a few weeks ago. It was missing some hardware but I had some extra nuts and it came with a bunch of extra bolts so I was able to get it together. Then during the initial burn-in the controller died. I joined a Camp Chef group on Facebook and these are both common problems. They don't have customer support on the weekends (you know, when everyone is using them) so I called them that Monday. The woman I talked to was nice but it took them 10 days to get a new controller to me.
Now that it's working it's working great. Hopefully it I don't have any more problems but they are apparently having rampant controller failures. One guy in that group is on his fourth controller.
BehindBlueI's
10-04-2021, 07:35 PM
Are you dead set on a pellet grill? I kinda was until I looked into Big Green Eggs. With all the accessories available I was sold.
I was looking for something I could do it all on, from low and slow to ridiculously high temp searing.
After being sorely disappointed with my foray into pellet grills with a lemon unit from Green Mountain, I bought a Big Joe II kamado. It's awesome. You can do everything on it from low n slow to pizza oven temps.
No Im not 100% set.
One of the things I really want is simplicity to do a quick smoke and then finish it out with grilling, its ready to cook in a few min quick. Thats for everyday stuff like burgers chicken steaks veggies or even using the smoker to give the meat for a dish a bit of extra flavor. I dont think theres any way to get that with charcoal or wood.
For the longer smokes I want very accurate temps regardless of weather and not have to deal with the smoker at all during the cook unless Im wrapping meat.
I'm no pellet expert, but "few minutes" probably won't get a pellet grill up to temp. It will be faster than charcoal or kamado, though. You can do pretty much anything in a kamado but you have to do it from cool to hot. It has so much thermal mass it takes a long time to cool down. I've done 12 hour cooks in mine without adding wood or fiddling with dampers. Obviously there is no bluetooth, so you can't start it remotely or anything. It doesn't break, though, and it doesn't go on the fritz and ruin the meat on it.
After being sorely disappointed with my foray into pellet grills with a lemon unit from Green Mountain, I bought a Big Joe II kamado. It's awesome. You can do everything on it from low n slow to pizza oven temps.
I'm no pellet expert, but "few minutes" probably won't get a pellet grill up to temp. It will be faster than charcoal or kamado, though. You can do pretty much anything in a kamado but you have to do it from cool to hot. It has so much thermal mass it takes a long time to cool down. I've done 12 hour cooks in mine without adding wood or fiddling with dampers. Obviously there is no bluetooth, so you can't start it remotely or anything. It doesn't break, though, and it doesn't go on the fritz and ruin the meat on it.
Ive seen pellet grills that claim 7 min. You cant start them remotely although some will attempt a restart at certain low point a certain amount of times and if temps dont go up it will give you an alarm. When I I try the pellet smoked meat if I like it Ill be going pellet. As far as them breaking or losing power I guess you could throw it in the fridge or in the oven.
Ive smoked plenty with charcoal on a weber and really Im just over the hassle of it. If it had been more stable and held more fuel I wouldnt be looking at better options.
Traeger CS was absolutely no help with questions about double walled vs double wall and insulation. Instead of just saying I dont know the answer and getting me to someone who did she speculated. I may call back another day and hope for someone more knowledgable.
Ive just put MAK on my list. Veteran owned all mfg and materials US based . https://makgrills.com/
https://youtu.be/TWuEUE5JqUc
scjbash
10-04-2021, 08:09 PM
Ive seen pellet grills that claim 7 min.
Set to 225 the startup timer on mine is 7 minutes.
Set to 225 the startup timer on mine is 7 minutes.
Perfect. Thats exactly the kind of speed Im looking for. Ive got a buddy who has a Camp Chef one of the earlier models it has temp control only. It sets outside next to his barn and he never takes the pellets out. He buys the cheapest pellets and is not very diligent about cleaning. He vacuums it once a month or so and scrapes it once in a while. Id say he uses it at least three times a week and probably often more than that. Hes never had a problem with it. Absolutely loves it.
After being sorely disappointed with my foray into pellet grills with a lemon unit from Green Mountain, I bought a Big Joe II kamado. It's awesome. You can do everything on it from low n slow to pizza oven temps.
I'm no pellet expert, but "few minutes" probably won't get a pellet grill up to temp. It will be faster than charcoal or kamado, though. You can do pretty much anything in a kamado but you have to do it from cool to hot. It has so much thermal mass it takes a long time to cool down. I've done 12 hour cooks in mine without adding wood or fiddling with dampers. Obviously there is no bluetooth, so you can't start it remotely or anything. It doesn't break, though, and it doesn't go on the fritz and ruin the meat on it.
I dont understand the attraction of baking on a grill except for Pizza but apparently people do it.
https://youtu.be/vQ5L9H769Uo
scjbash
10-04-2021, 09:14 PM
Perfect. Thats exactly the kind of speed Im looking for. Ive got a buddy who has a Camp Chef one of the earlier models it has temp control only. It sets outside next to his barn and he never takes the pellets out. He buys the cheapest pellets and is not very diligent about cleaning. He vacuums it once a month or so and scrapes it once in a while. Id say he uses it at least three times a week and probably often more than that. Hes never had a problem with it. Absolutely loves it.
I work from home while chasing a toddler around so I got the smoker to make life easier. Between it and the Thermoworks Smoke thermometer it's easy to cook, monitor temps from inside the house, and cleanup. Being able to slide the bottom open and finish things like burgers in an open flame is a nice plus. I'm going to get the Sidekick Sear as well.
Spartan1980
10-04-2021, 09:16 PM
I know some folks that make delicious stuff on their eggs. I didn't enjoy cooking on one the one time I tried. Pellet smokers are truly the lazy persons way to get great results. You can get fancy with technique and technology, or play with wood types, or set and forget... but any way you cut it... pellet smokers are easy. Especially if you have a nearby grill to reverse sear.
With my adjustable rig I can remove the stone mid-cook open the air vents and be direct searing in about 5 minutes after the temp comes up. Probably about the same time it takes on a 2nd grill. I would concur with you if you are talking about the basic rack and plate setter that comes standard in one. They aren't near as versatile.
After being sorely disappointed with my foray into pellet grills with a lemon unit from Green Mountain, I bought a Big Joe II kamado. It's awesome. You can do everything on it from low n slow to pizza oven temps.
I'm no pellet expert, but "few minutes" probably won't get a pellet grill up to temp. It will be faster than charcoal or kamado, though. You can do pretty much anything in a kamado but you have to do it from cool to hot. It has so much thermal mass it takes a long time to cool down. I've done 12 hour cooks in mine without adding wood or fiddling with dampers. Obviously there is no bluetooth, so you can't start it remotely or anything. It doesn't break, though, and it doesn't go on the fritz and ruin the meat on it.
I'm convinced that ceramic just cooks better. I can't explain or quantify it, but it just seems to. Also if you get one of the several temp controller fan thingies you can have bluetooth too.
rob_s
10-05-2021, 04:38 AM
Ive just put MAK on my list. Veteran owned all mfg and materials US based . https://makgrills.com/
Presumably you’re aware that the 2-Star is a $3k pellet smoker, yes? And currently seemingly unavailable?
Amazingribs.com loves them, so there is that.
I've been perfectly thrilled by 3 years on a vertical cabinet style Pit Boss pellet smoker which was really smoking for dummies (and I qualified). But it's getting beat to hell and it's cut off on it's own a few times now inexplicably. So it was my starter kit and I'm pondering the next smoker/grill.
My brother in laws push their BGE's hard and ceramic is a maybe.
This one however from Char-Griller has caught my eye. Half the price, build quality sounds good and this gravity fed lump or bricket fuel sounds pretty neat.
https://www.youtube.com/watch?v=vpHedLffOwk
Presumably you’re aware that the 2-Star is a $3k pellet smoker, yes? And currently seemingly unavailable?
Amazingribs.com loves them, so there is that.
Im on a 1-Star budget. Buy once cry once right?
rob_s
10-05-2021, 07:48 AM
Im on a 1-Star budget. Buy once cry once right?
I am too.
Which is, among other reasons, how I wound up so interested in the Yoder.
The good thing about the 1-star vs 2-star is that the cooking area is the same. Primarily what you lose, in terms of function, is the "cold smoke" or "warming" box to the right on the 2-star. Then there's material differences, etc.
I've been comparing various pellet smokers for awhile (https://docs.google.com/spreadsheets/d/11cDwUYIcpI4S3pAE6yTHnE8so9fsG-QL50aYs6OQ-0k/edit?usp=sharing). One thing to note, in updating it prior to posting this link I noticed that most of the models I was tracking had price increases of at least $200 recently.
I am too.
Which is, among other reasons, how I wound up so interested in the Yoder.
The good thing about the 1-star vs 2-star is that the cooking area is the same. Primarily what you lose, in terms of function, is the "cold smoke" or "warming" box to the right on the 2-star. Then there's material differences, etc.
I've been comparing various pellet smokers for awhile (https://docs.google.com/spreadsheets/d/11cDwUYIcpI4S3pAE6yTHnE8so9fsG-QL50aYs6OQ-0k/edit?usp=sharing). One thing to note, in updating it prior to posting this link I noticed that most of the models I was tracking had price increases of at least $200 recently.
Its definitely not buying a grill season. A buddy just ordered a camp chef. The lower priced unit was not available anywhere so he had to buy a more expensive model at a price below msrp but not a good deal. Across the board it seems made in China models are having board/controller/fan problems how prevalent this is is unknown.
Im headed to the Yoder site now.
I am too.
Which is, among other reasons, how I wound up so interested in the Yoder.
The good thing about the 1-star vs 2-star is that the cooking area is the same. Primarily what you lose, in terms of function, is the "cold smoke" or "warming" box to the right on the 2-star. Then there's material differences, etc.
I've been comparing various pellet smokers for awhile (https://docs.google.com/spreadsheets/d/11cDwUYIcpI4S3pAE6yTHnE8so9fsG-QL50aYs6OQ-0k/edit?usp=sharing). One thing to note, in updating it prior to posting this link I noticed that most of the models I was tracking had price increases of at least $200 recently.
Nice chart by the way. I called the closest dealer and the 480 is $1779 a bit less than your chart. Im trying to sort through their forums. Quite a few temp problems posted but also quite a few people who havent taken the time to read the forums to get familiar with procedures before getting started and also new to smoking.
I still go back to my original question of temp control and double wall vs double wall insulated. Ive read an article by a custom builder in Australia that fuel usage is cut by 50-60% and temps are much more stable with double wall + insulation.
“In experiments done at BSG Smokers, Dan has found that smokers with his insulated firebox use 50-60% less fuel than those with traditional fireboxes. To use specific numbers, in his competition team BLVD (in which he partners with Josh Lawson), Dan found that they used just two milk crates of an iron bark for an entire Australasian Barbecue Alliance competition. These findings have been confirmed by a leading competition team The Smoking Hot Bros who use a BSG offset and have returned almost identical statistics.”
https://smokinghotconfessions.com/why-an-insulated-firebox-will-change-your-life/
The only builder I know of who offers both is Traeger. The flare ups with Traeger are controlled through grease drain managment. According to my BIL its not a big deal once you understand whats required. That said it shouldnt be such a problem with a grill in that price range.
rob_s
10-05-2021, 09:32 AM
Being in SEFL, I don't worry too much about heat loss, but I also get to cook year 'round!
littlejerry
10-05-2021, 10:35 AM
Perfect. Thats exactly the kind of speed Im looking for. Ive got a buddy who has a Camp Chef one of the earlier models it has temp control only. It sets outside next to his barn and he never takes the pellets out. He buys the cheapest pellets and is not very diligent about cleaning. He vacuums it once a month or so and scrapes it once in a while. Id say he uses it at least three times a week and probably often more than that. Hes never had a problem with it. Absolutely loves it.
That's how I treat mine.
My original controller died after 2 years. I bought the Wifi replacement. No issues after another 2 years of use
BobLoblaw
10-05-2021, 10:57 AM
I bought a Camp Chef 24" Wifi Woodwind with the sidekick this summer and I couldn't be happier. It's damn near sous vide easy. Fast startup, simple cleanup, and you have lots of options. Now, my Thermoworks Smoke is a dedicated meat thermometer for the ovens. Last week, I smoked ribs and wings simultaneously then deep fried the wings on the sidekick for a snack while we were drinking, I mean, monitoring the ribs. The only knocks I have are: 1) I wish the wheels were bigger (a stick or crack in the sidewalk will stop those roller blade-style wheels) and 2) the lid isn't really fitted tightly to the barrel. I added some felt tape to seal it better but I've heard their customer service is top notch so if it bothered me that much, they may have sent a new lid. I've heard stories of users being unsatisfied with something and end up with replacements and also vouchers to use at their online store. It's also my understanding you can order pretty much any part directly from them should you damage something or it go down outside the warranty period.
I bought a Camp Chef 24" Wifi Woodwind with the sidekick this summer and I couldn't be happier. It's damn near sous vide easy. Fast startup, simple cleanup, and you have lots of options. Now, my Thermoworks Smoke is a dedicated meat thermometer for the ovens. Last week, I smoked ribs and wings simultaneously then deep fried the wings on the sidekick for a snack while we were drinking, I mean, monitoring the ribs. The only knocks I have are: 1) I wish the wheels were bigger (a stick or crack in the sidewalk will stop those roller blade-style wheels) and 2) the lid isn't really fitted tightly to the barrel. I added some felt tape to seal it better but I've heard their customer service is top notch so if it bothered me that much, they may have sent a new lid. I've heard stories of users being unsatisfied with something and end up with replacements and also vouchers to use at their online store. It's also my understanding you can order pretty much any part directly from them should you damage something or it go down outside the warranty period.
Thats a pretty cool set up Ill pass it along to my bud who just bought a 24” model. Does the flat plate come off and theres a burner under that you can set a pan on?
BobLoblaw
10-05-2021, 11:50 AM
Thats a pretty cool set up Ill pass it along to my bud who just bought a 24” model. Does the flat plate come off and theres a burner under that you can set a pan on?
You can buy either the sear box or the sidekick. The sear box can get hotter (900 deg.) than the the side kick with BBQ box (600/700?) but other than that, they're basically the same. However, the sidekick is a big gas burner with your choice of attachments that sit atop it so you can get a BBQ box for searing/blackstone-style flat top/pizza oven or you can use your own pots and pans. I'll probably try a shrimp boil next if I don't use it for another reverse sear soon.
You can buy either the sear box or the sidekick. The sear box can get hotter (900 deg.) than the the side kick with BBQ box (600/700?) but other than that, they're basically the same. However, the sidekick is a big gas burner with your choice of attachments that sit atop it so you can get a BBQ box for searing/blackstone-style flat top/pizza oven or you can use your own pots and pans. I'll probably try a shrimp boil next if I don't use it for another reverse sear soon.
I saw the package with the side sear and that didnt make sense to me because the grill has a searing station. Your solution seems much better.
Ill have to do some further research but this looks interesting
https://smokinbrothers.com/product/smokin-brothers-24-premier-plus-grill/
rob_s
10-05-2021, 12:56 PM
Ill have to do some further research but this looks interesting
https://smokinbrothers.com/product/smokin-brothers-24-premier-plus-grill/
Wasn't familiar with them, but rated "gold" here (which IMO is a good sign)
https://amazingribs.com/ratings-reviews/combination-grill-smoker/smokin-brothers-premier-30-pellet-grill-review/
David S.
10-05-2021, 02:01 PM
Any intel on the Everdure 4K line? There's one local to me on FB Marketplace in P-F Orange.
https://youtu.be/Dkuaiavn3Mc
Wasn't familiar with them, but rated "gold" here (which IMO is a good sign)
https://amazingribs.com/ratings-reviews/combination-grill-smoker/smokin-brothers-premier-30-pellet-grill-review/
Their prices are good but thats a lot of trouble to sear.
rob_s
10-05-2021, 03:18 PM
Their prices are good but thats a lot of trouble to sear.
as I mentions previously, I would NOT plan to sear on a pellet smoker without a side burner. Regardless of what the manufacturer tells you.
You're going to want, at a minimum, something like the Camp Chef with it's small side burner, or a full-on propane grill. Or both.
4given
10-05-2021, 03:53 PM
https://pelletfan.com/
orionz06
10-05-2021, 04:31 PM
Fourth, I’m no Traeger fanboy, but they now have something like 4 product lines. Iirc the top two aren’t available in box stores, and are the only ones I’d consider.
Here’s one example
https://www.traeger.com/pellet-grills/ironwood/650
Even those have had paint/finish issues that plague the cheaper ones.
I’m 99% sure that if (when?) I wind up with a pellet grill, it’ll be this one. In part because they use the Fireboard thermometer system with is pretty bad ass (many have mobile-enabled temp monitoring, but Fireboard is very robust).
https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/
That's been on my radar for a bit. If my RT590 ever dies, that's the replacement.
JclInAtx
10-05-2021, 05:21 PM
Blaz'n grill works http://www.blazngrillworks.com/ used to be compared with Mak and Yoder. Might still be worth a look.
Pitts & Spitts https://pittsandspitts.com/pellet-grills/ and
Lone Star grills https://lonestargrillz.com/collections/pellet-smokers-coming-soon/products/pellet-smoker
Are companies known for their offset smokers, and made in Texas, that are making pellet grills.
One last thought, if insulation is important, have you thought about an insulated vertical cabinet with a bbq guru added for set and forget cooking?
Something like this Stumpster comes to mind https://stumpssmokers.com/the-stumpster/
I'm thinking of trying something similar with an old country gravity fed.
Does anyone have experience with the Boone model from Green Mountain Grills Daniel? I've seen it recommended by Mad Scientist BBQ on YT but the reviews seem iffy from what I've seen.
orionz06
10-05-2021, 05:43 PM
Does anyone have experience with the Boone model from Green Mountain Grills Daniel? I've seen it recommended by Mad Scientist BBQ on YT but the reviews seem iffy from what I've seen.
A friend has one, and I was gonna get the Prime version, until the local dealer decided to add on to the MSRP. Solid stuff, always suggested amongst RecTeq and the like.
tusk212
10-05-2021, 06:03 PM
Does anyone have experience with the Boone model from Green Mountain Grills Daniel? I've seen it recommended by Mad Scientist BBQ on YT but the reviews seem iffy from what I've seen.
After months of research I ended up with a GMG Daniel Boone Prime (They have since changed the model name to "Ledge") with WiFi this spring. I've been happy with it's performance as long as I shopvac out the firebox on a regular schedule. Prior to learning to do that, I had it fail to light twice, but have had no issues since then. It's my first smoker so I have no frame of reference, but I've been happy with its purchase and the food that's come off of it. I've used mostly Bear Mountain and Lumberjack pellets in it and have not seen a difference in the end results. If I'm honest, the only reason I ended up with a GMG was that there is a local dealer close to me and I'm a guy that likes to see what I'm buying before I decide.
Blaz'n grill works http://www.blazngrillworks.com/ used to be compared with Mak and Yoder. Might still be worth a look.
Pitts & Spitts https://pittsandspitts.com/pellet-grills/ and
Lone Star grills https://lonestargrillz.com/collections/pellet-smokers-coming-soon/products/pellet-smoker
Are companies known for their offset smokers, and made in Texas, that are making pellet grills.
One last thought, if insulation is important, have you thought about an insulated vertical cabinet with a bbq guru added for set and forget cooking?
Something like this Stumpster comes to mind https://stumpssmokers.com/the-stumpster/
I'm thinking of trying something similar with an old country gravity fed.
I hadnt seriously considered a vertical. That is a nice one that you’ve listed. Ill look at those smokers thanks.
as I mentions previously, I would NOT plan to sear on a pellet smoker without a side burner. Regardless of what the manufacturer tells you.
You're going to want, at a minimum, something like the Camp Chef with it's small side burner, or a full-on propane grill. Or both.
Your post intrigued me enough to investigate sear temps. I got this from thermoworks. https://blog.thermoworks.com/beef/thermal-tips-sear-meat/
Our favorite deep-frying vessel is an enamel-coated cast iron dutch oven for its ability to maintain a steady temperature through the cooking process. The surface temperature range to aim for when searing is 400-450°F (204-232°C). Choose a cooking fat with a high enough smoke point to withstand the heat. The smoke point of vegetable oil is about 440-460°F (204-238°C)—perfect! Preheat the cast iron skillet with the vegetable oil spot checking with an infrared thermometer like the Infrared Food Safety Thermometer to preheat accurately, and properly maintain the pan’s temperature while cooking.
rob_s
10-05-2021, 08:37 PM
Your post intrigued me enough to investigate sear temps. I got this from thermoworks. https://blog.thermoworks.com/beef/thermal-tips-sear-meat/
Our favorite deep-frying vessel is an enamel-coated cast iron dutch oven for its ability to maintain a steady temperature through the cooking process. The surface temperature range to aim for when searing is 400-450°F (204-232°C). Choose a cooking fat with a high enough smoke point to withstand the heat. The smoke point of vegetable oil is about 440-460°F (204-238°C)—perfect! Preheat the cast iron skillet with the vegetable oil spot checking with an infrared thermometer like the Infrared Food Safety Thermometer to preheat accurately, and properly maintain the pan’s temperature while cooking.
We recently started using avocado oil. Perceived as healthier than “vegetable oil” and an even higher smoke point, plus some subtle “grassy” flavor added.
4given
10-06-2021, 08:57 AM
Does anyone have experience with the Boone model from Green Mountain Grills Daniel? I've seen it recommended by Mad Scientist BBQ on YT but the reviews seem iffy from what I've seen.
I have had an GMG Daniel Boone for almost 8 years. Great customer service and it is still running strong!
BehindBlueI's
10-06-2021, 10:12 AM
Does anyone have experience with the Boone model from Green Mountain Grills Daniel? I've seen it recommended by Mad Scientist BBQ on YT but the reviews seem iffy from what I've seen.
Mine was a lemon. They offered to replace it, but it soured me on the concept. I spent quite awhile resetting stuff, updating stuff, talking to customer service, etc. but at the end of the day all it would do is billow black smoke as the electronics would tell it to feed way more pellets then it could burn and they would smoulder. In fairness, they were great about offering to send me parts or even let me exhange it when I declined. I want a grill/smoker, not a project, and no matter who makes it the electronics are eventually going to fail.
Blaz'n grill works http://www.blazngrillworks.com/ used to be compared with Mak and Yoder. Might still be worth a look.
Pitts & Spitts https://pittsandspitts.com/pellet-grills/ and
Lone Star grills https://lonestargrillz.com/collections/pellet-smokers-coming-soon/products/pellet-smoker
Are companies known for their offset smokers, and made in Texas, that are making pellet grills.
One last thought, if insulation is important, have you thought about an insulated vertical cabinet with a bbq guru added for set and forget cooking?
Something like this Stumpster comes to mind https://stumpssmokers.com/the-stumpster/
I'm thinking of trying something similar with an old country gravity fed.
I wanted to come back and say thanks for posting those grills. They are all really nice and I had only heard of the pitts and spitts brand.
I thought the blazing grill works was really innovative. The grates that roll and also the option of the insulated firebox. Although his controller is very accurate I think there are better options available now. I would like to have the multiple probe option vs one probe. If he had the lone star controller Id say my search would be over.
The lone star has some very good videos. I find it interesting how they they use their controller to do their smoke temps in steps according to the internal meat temps vs a steady box temp and final temp on the meat.
So they set the box temp at 180 and when the meat temp hits 160 they step the smoke temp to 200 and then when the meat temp hits 180 they step the smoke temp to 225 then once the meat hits the final temp the smoke temp the cook temp is dropped to a holding temp of 160 until the meat can be removed from the smoker. Then they let it rest in a cooler for a bit over and hour and its ready to slice and serve. The juice was literally pouring out of the brisket when they sliced it. They also never wrapped the brisket. Im impressed to say the least. And this is all programmed into the controller. There is no user input required once the smoke is started. And it was a 17 hour smoke. Vid below
https://youtu.be/RYj-AAZmlHc
Bratch
10-06-2021, 08:32 PM
Grilla is another well respected grill company. They have a funky lava fountain shaped vertical pellet grill that is supposed to be a smoke machine.
https://grillagrills.com/
rob_s
10-07-2021, 08:31 AM
I don't know if there's anyone out there that's really done a deep dive into the controllers, probes, thermometers, etc. but I'd love to see it if there is. some are third party, some claim to be in-house, some use thermocouples, some support apple watch... there's a lot to parse. Not to mention failure rates (the comments about the CC controllers shitting the bed are disturbing, great CS or not. I prefer great QC to great CS)
I find it somewhat hard to believe that every little shop making these things is writing their own code, not to mention I'm not sure that's a good use of resources if you are. The fact that so many of these guys brag about it seems to me even more misguided.
The fact that Yoder uses the Fireboard is a big selling point to me. Even if I don't get a Yoder, I'm probably buying a Fireboard standalone in the next little bit. I like the fact that they know their own limitations.
ETA: here's my wishlist (outside of the ability to just work the goddamn grill, which apparently is not a given)
Minimum 2 ports for dedicated meat probes (prefer 4)
hard-wired air temp meat-chamber probes (prefer 2), could accept total of 4-6 ports for plug-in probes of my choosing
wifi
Apple Watch app
thermocouple plug
omega9
10-07-2021, 08:43 AM
I wanted to come back and say thanks for posting those grills. They are all really nice and I had only heard of the pitts and spitts brand.
I thought the blazing grill works was really innovative. The grates that roll and also the option of the insulated firebox. Although his controller is very accurate I think there are better options available now. I would like to have the multiple probe option vs one probe. If he had the lone star controller Id say my search would be over.
The lone star has some very good videos. I find it interesting how they they use their controller to do their smoke temps in steps according to the internal meat temps vs a steady box temp and final temp on the meat.
So they set the box temp at 180 and when the meat temp hits 160 they step the smoke temp to 200 and then when the meat temp hits 180 they step the smoke temp to 225 then once the meat hits the final temp the smoke temp the cook temp is dropped to a holding temp of 160 until the meat can be removed from the smoker. Then they let it rest in a cooler for a bit over and hour and its ready to slice and serve. The juice was literally pouring out of the brisket when they sliced it. They also never wrapped the brisket. Im impressed to say the least. And this is all programmed into the controller. There is no user input required once the smoke is started. And it was a 17 hour smoke. Vid below
https://youtu.be/RYj-AAZmlHc
MAK does the same. You can program cook temp changes based off time or internal temperature.
I don't know if there's anyone out there that's really done a deep dive into the controllers, probes, thermometers, etc. but I'd love to see it if there is. some are third party, some claim to be in-house, some use thermocouples, some support apple watch... there's a lot to parse. Not to mention failure rates (the comments about the CC controllers shitting the bed are disturbing, great CS or not. I prefer great QC to great CS)
I find it somewhat hard to believe that every little shop making these things is writing their own code, not to mention I'm not sure that's a good use of resources if you are. The fact that so many of these guys brag about it seems to me even more misguided.
The fact that Yoder uses the Fireboard is a big selling point to me. Even if I don't get a Yoder, I'm probably buying a Fireboard standalone in the next little bit. I like the fact that they know their own limitations.
ETA: here's my wishlist (outside of the ability to just work the goddamn grill, which apparently is not a given)
Minimum 2 ports for dedicated meat probes (prefer 4)
hard-wired air temp meat-chamber probes (prefer 2), could accept total of 4-6 ports for plug-in probes of my choosing
wifi
Apple Watch app
thermocouple plug
Im looking into it also. Ive just realized the blazing grill controller can be augmented with a temp only device that supports multiple probes. It wont help with the control aspect but I think it would work out fine.
The blazing grills i think is a big daddy controller which will connect to an only 2.4 modem. If it has 2.4 and 5 it wont connect. Im having an email convo with BG now and at some point Ill probably call him. The other plus of the Big Daddy is its a learning controller. They claim to be the only one for pellet grills. Im aeeing a lot of problems posted with the Fireboard. Im dubious about claims that we developed this or that or proprietary programming in general especially if it pertains to a fireboard. The exception to that would be MAK. Its a learn as you go situation so who knows I may totally contradict myself in the near future.
I did email MAK about the grate temp for searing. They said the grate temp will be 10-20 degrees above the set temp. According to the Thermoworks article about searing that I linked previously you could get the MAK Into the perfect zone for searing. Lots to consider Im thankful Ive fought the fight with the weber kettle as I think it has provided a lot of experience about what I dont want.
MAK does the same. You can program cook temp changes based off time or internal temperature.
Good to know. Ive tried to find some info about that type of cook but Im not finding anything. It seems like a good idea but Id like to see in put from Amazing Ribs.
I watched the lone star brisket video again. First off I misquoted the temp set points.
Its pit 180 meat 160, pit 215 meat 170 pit 225 meat 202. He called it a staggered cook. I have searched I cannot find a single reference to this method. Has anybody ever heard of this? Im curious if there is a tangible benefit to this over setting the pit at 225 for the entire cook.
omega9
10-07-2021, 11:00 PM
I watched the lone star brisket video again. First off I misquoted the temp set points.
Its pit 180 meat 160, pit 215 meat 170 pit 225 meat 202. He called it a staggered cook. I have searched I cannot find a single reference to this method. Has anybody ever heard of this? Im curious if there is a tangible benefit to this over setting the pit at 225 for the entire cook.
I do something like that on occasion to get a heavier smoke profile. Compared to an offset or charcoal cooker, a pellet cooker can have a much lighter smoke profile.
Tomorrow I’m cooking a pork loin on my Mak. I’ll start it in the “smoke” setting which is a temp range between 170 and 190. On smoke, the forced air fan runs extremely slow. After about an hour or so I’ll kick it up to 225 or possibly higher to speed up the cook.
To me, it seems to make the meat a little more smoky but I have never done a side by side comparison to a constant temp cook.
I do something like that on occasion to get a heavier smoke profile. Compared to an offset or charcoal cooker, a pellet cooker can have a much lighter smoke profile.
Tomorrow I’m cooking a pork loin on my Mak. I’ll start it in the “smoke” setting which is a temp range between 170 and 190. On smoke, the forced air fan runs extremely slow. After about an hour or so I’ll kick it up to 225 or possibly higher to speed up the cook.
To me, it seems to make the meat a little more smoky but I have never done a side by side comparison to a constant temp cook.
If you have the time Id be interested ti hear your opinions with your MAK. Is it a current generation with flame zone?
omega9
10-08-2021, 11:14 PM
If you have the time Id be interested ti hear your opinions with your MAK. Is it a current generation with flame zone?
Yes, it’s a current generation 2 star general with the flame zone. Overall I really like it, build quality is better than the average box store pellet grill, but for the price it better be. I got mine during a forum group buy with about 20 other people so I didn’t have to pay full price. I have had it for about two years and everything I cook on it turns out great.
The flame zone works ok, but not as good as a dedicated searing station or gas/ charcoal grill. It take probably 30-35 minutes to go from ambient temp to 500 degrees, so be prepared to wait. I typically use the flame zone for chicken wings, burgers, or sausage. The elevated bumps with the holes for the flame zone can be a pain to clean since you can just run a scraper across it.
I love the cold smoke/ warmer box. I smoke cheese in it ever few months and everyone loves it. It also works well for keeping appetizers warm while waiting for the main course to finish.
If there’s any other questions you have just let me know. Good luck with your search!
78260
Very appreciative of any insights. Im a bit disappointed to hear that about flame zone both the time and the quality of the sear. On the group buy I assume this is forum related? Is it a good forum to review for general pellet grill info?
One a high note I picked up the last five bags of Kingsford pellets on clearance at Lowes today. $9 for a 20 pound bag.
Yes, it’s a current generation 2 star general with the flame zone. Overall I really like it, build quality is better than the average box store pellet grill, but for the price it better be. I got mine during a forum group buy with about 20 other people so I didn’t have to pay full price. I have had it for about two years and everything I cook on it turns out great.
The flame zone works ok, but not as good as a dedicated searing station or gas/ charcoal grill. It take probably 30-35 minutes to go from ambient temp to 500 degrees, so be prepared to wait. I typically use the flame zone for chicken wings, burgers, or sausage. The elevated bumps with the holes for the flame zone can be a pain to clean since you can just run a scraper across it.
I love the cold smoke/ warmer box. I smoke cheese in it ever few months and everyone loves it. It also works well for keeping appetizers warm while waiting for the main course to finish.
If there’s any other questions you have just let me know. Good luck with your search!
78260
I find it somewhat hard to believe that every little shop making these things is writing their own code, not to mention I'm not sure that's a good use of resources if you are. The fact that so many of these guys brag about it seems to me even more misguided.
[/LIST]
Ive seen it multiple times in the electrical field, guys setting parameters on a device claiming they are “programming”.
If you’re not familiar with what they are talking about it sounds impressive, at least thats how I interpreted their actions kind of overstating their technical prowess in an attempt to sound more technically adept than they actually were.
Im wondering if something similar is happen with grill builders as programming drives is an Engineer level task.
Heres the instructional page for setting parameters from Fireboards website. This should rarely be a step the grill owner would take as all of this should be preset before the grill is shipped. More for the grill builder or a retrofit application. I havent had the opportunity to examine a Fireboard in person but if locking this page is an option I would think a smaller company building grills would lock it to keep an owner from changing the settings.
https://docs.fireboard.io/drive/settings.html
Blazing grills claims their controller is the only learning controller on the market but Im guessing MAKs is too. I believe Auber Instruments uses learning in their charcoal controllers and they have been around for some time. Instead of having fan drive settings they use a variety of fans with differing cfm. Im assuming about Auber they may have settings but I think theirs is a simple on off situation whereas Fireboard is possibly a more complicated variable speed drive application.
Lots of assumptions in this post Im not inclined to spend the time to really delve into it.
My buddies Camp Chef SG smoker came in but he was out of town so I assembled it and did a trial run to get all the oil off. His son was helping me then I showed him dry brining on a couple of butts I picked up on sale a 9 & 7 pounder.
Then he made a double batch of Memphis Dust rub. We threw them on the smoker Sun am for a typical low n slow smoke at 225 with the highest smoke level. Wrapped in foil at 160 and turned smoke down to 1. I left about 4 that afternoon and both butts were within a couple degrees of each other close to 200. His dad was delayed so he put them in the oven at 170 until his dad got home. They had about a 3/4” smoke ring and an abundance of juice I assume resting in the oven at 170 for several hours helped. All in all it was a great experience for his son snd a fantastic first smoke.
There was one screw during assembly that had buggered threads I fixed that on a belt sander. The wifi hooked up easily during the trial run but couldnt get a good enough signal at the smoke to connect. That was a bit of a disappointment as I really wanted to check out the app. The wi fi at his house is weak I dont think it was a problem with the smoker.
All in all I really liked the smoker. The variable smoke setting is nice. I checked the smoker several times and temp was close enough. I would really like to see if the app has a graph for the smoke detailing pit and meat temps. Maybe next smoke.
I still want a double wall smoker. The pellet smoker made it super easy. I really liked that part. I know another guy who smokes a lot. He was part of helping Weber fix a lot of their problems with v1 of their pellet smoker and ran some experimental parts as a field test for them. Im going to be looking at those a bit closer. My main concern is parts availability in the future and I think you could count on Weber in that regard more than any other mfg. im no where closer to a final decision than when I started but I do have quite a few more smokers on my list than when this thread
started. Thanks for all the input.
Oh funny thing during the assembly his son told me “these washers are broken” . I was sure he was fucking with me but turns out he had never seen a lock washer. 😂
scjbash
10-11-2021, 10:59 PM
The variable smoke setting is nice.
I've been experimenting with the smoke settings. This weekend I smoked NY strips with hickory and cranked it to 10. An hour or so at 185° got the steaks to 112°, then I moved them to the Weber which was preheated to 550°. One minute sear on each side brought them up to 122° and after resting they were 129°. I like them at 130° or slightly below so that worked out well.
An hour with the smoked setting on 10 was more than enough smoke using hickory. My wife thought it was pretty much perfect but I may dial it back to 8 or 9 next time.
BobLoblaw
10-12-2021, 08:05 AM
I've been experimenting with the smoke settings. This weekend I smoked NY strips with hickory and cranked it to 10. An hour or so at 185° got the steaks to 112°, then I moved them to the Weber which was preheated to 550°. One minute sear on each side brought them up to 122° and after resting they were 129°. I like them at 130° or slightly below so that worked out well.
An hour with the smoked setting on 10 was more than enough smoke using hickory. My wife thought it was pretty much perfect but I may dial it back to 8 or 9 next time.
I did basically the same thing with some T bones at 170 for about an hour then seared but my wife said between the salt and smoke, it was just too much. I plan on dropping the smoke down to 5 for the next batch of ribeyes. I'm also considering smoked compound butter on some filets, smoking a tri tip like a brisket, and trying to incorporate some smoke into a 24-36 hr sous vide chuck steak.
I did basically the same thing with some T bones at 170 for about an hour then seared but my wife said between the salt and smoke, it was just too much. I plan on dropping the smoke down to 5 for the next batch of ribeyes. I'm also considering smoked compound butter on some filets, smoking a tri tip like a brisket, and trying to incorporate some smoke into a 24-36 hr sous vide chuck steak.
Did you sear on the smoker or something else?
BobLoblaw
10-12-2021, 10:15 AM
Did you sear on the smoker or something else?
Sidekick BBQ box. FWIW, cast iron pan on the sidekick is better. I was a little worried about deforming the BBQ box though (that burner is impressive). Unless I make hot dogs or burgers, the BBQ box might be permanently shelved. Seared crust > grill marks
rob_s
10-12-2021, 10:29 AM
Seared crust > grill marks
I totally agree.
I use alumigrates on my Weber, and I keep half of them flipped over so the flat side is up for burgers and the like. such a great crust!
Sidekick BBQ box. FWIW, cast iron pan on the sidekick is better. I was a little worried about deforming the BBQ box though (that burner is impressive). Unless I make hot dogs or burgers, the BBQ box might be permanently shelved. Seared crust > grill marks
I totally agree.
I use alumigrates on my Weber, and I keep half of them flipped over so the flat side is up for burgers and the like. such a great crust!
Awesome info.
rob_s you were so right as I have discovered about searing.
How valuable do you guys find the pellet dump feature?
Im asking because there is a camp chef smoker bought this year and used minimally for sale locally to me for $300. It doesnt have pellet dump, sear or bluetooth/wifi but it does have the digital controller. Ill probably leave my smoker outdoors year round. It is set up to attach the sidekick.
The guy I posted about earlier who worked with Weber told me some water got into his pellet box and the pellets dissolved and set up like concrete. He said he had a heck of a time getting the auger freed up.
Will normal humidity cause the pellets to degrade if left in the smoker?
BobLoblaw
10-12-2021, 12:07 PM
How valuable do you guys find the pellet dump feature?
I don't use my pellet dump feature because I keep it in the garage and generally run hickory or competition blend. If I decide to change pellets, I just pour them on top whatever is already in there.
Im asking because there is a camp chef smoker bought this year and used minimally for sale locally to me for $300. It doesnt have pellet dump, sear or bluetooth/wifi but it does have the digital controller. Ill probably leave my smoker outdoors year round. It is set up to attach the sidekick.
The guy I posted about earlier who worked with Weber told me some water got into his pellet box and the pellets dissolved and set up like concrete. He said he had a heck of a time getting the auger freed up.
Will normal humidity cause the pellets to degrade if left in the smoker?
That's a great deal but if you're planning on keeping it outside, I'd be cautious. I'd probably at least run it once a month or if it's going to sit a while, scoop out as much out as possible then open the burn pot dump, remove the ash cup, toss a bucket underneath, and hit the feed button to empty the auger tube.
scjbash
10-12-2021, 12:18 PM
How valuable do you guys find the pellet dump feature?
Im asking because there is a camp chef smoker bought this year and used minimally for sale locally to me for $300. It doesnt have pellet dump, sear or bluetooth/wifi but it does have the digital controller. Ill probably leave my smoker outdoors year round. It is set up to attach the sidekick.
I like it but I'm also switching back and forth between apple and hickory regularly, and pretty randomly.
JclInAtx
10-12-2021, 04:06 PM
Awesome info.
rob_s you were so right as I have discovered about searing.
How valuable do you guys find the pellet dump feature?
Im asking because there is a camp chef smoker bought this year and used minimally for sale locally to me for $300. It doesnt have pellet dump, sear or bluetooth/wifi but it does have the digital controller. Ill probably leave my smoker outdoors year round. It is set up to attach the sidekick.
The guy I posted about earlier who worked with Weber told me some water got into his pellet box and the pellets dissolved and set up like concrete. He said he had a heck of a time getting the auger freed up.
Will normal humidity cause the pellets to degrade if left in the smoker?
Regarding pellet dump and humidity- for reference here in Austin it gets to mid 90% humidity overnight during the summer.
For $300 it's a good opportunity to learn what works for you. As long as it's working I don't think you can go wrong. You can work around pellets and humidity if it's an issue for you.
Thanks for posting the Lone Star Grillz video. It had me reconsidering pellet grills again. I had been eyeing the offsets but a pellet grill would be more practical.
The stepped cook was interesting; I've seen this mentioned before. I've also seen somewhat related discussion of whethor to put meat on the smoker right out of the fridge or to let it come to room temp first. Some had said that smoke "adheres" to meat better at lower temps. Not sure I buy that, but if you're wrapping that's going to stop the smoke getting to the meat. So the longer you smoke before wrapping, the more smoke flavor you'll get.
A caveat on the video is they didn't wrap. I experimented and my family preferred unwrapped brisket. However I found it has great bark and is tender when first cooked but leftovers are tougher. I wonder what their brisket is like the next day? Now I wrap in butcher paper and rest in a cooler for an hour or two.
I had some brisket at a local place recently it was excellent but the leftovers the next day heated in a microwave had lost all texture.
Regarding pellet dump and humidity- for reference here in Austin it gets to mid 90% humidity overnight during the summer.
For $300 it's a good opportunity to learn what works for you. As long as it's working I don't think you can go wrong. You can work around pellets and humidity if it's an issue for you.
Thanks for posting the Lone Star Grillz video. It had me reconsidering pellet grills again. I had been eyeing the offsets but a pellet grill would be more practical.
The stepped cook was interesting; I've seen this mentioned before. I've also seen somewhat related discussion of whethor to put meat on the smoker right out of the fridge or to let it come to room temp first. Some had said that smoke "adheres" to meat better at lower temps. Not sure I buy that, but if you're wrapping that's going to stop the smoke getting to the meat. So the longer you smoke before wrapping, the more smoke flavor you'll get.
A caveat on the video is they didn't wrap. I experimented and my family preferred unwrapped brisket. However I found it has great bark and is tender when first cooked but leftovers are tougher. I wonder what their brisket is like the next day? Now I wrap in butcher paper and rest in a cooler for an hour or two.
David S.
10-12-2021, 09:41 PM
You guys have me looking at $2000 Yoders.
Some had said that smoke "adheres" to meat better at lower temps. Not sure I buy that, but if you're wrapping that's going to stop the smoke getting to the meat. So the longer you smoke before wrapping, the more smoke flavor you'll get.
A caveat on the video is they didn't wrap. I experimented and my family preferred unwrapped brisket. However I found it has great bark and is tender when first cooked but leftovers are tougher. I wonder what their brisket is like the next day? Now I wrap in butcher paper and rest in a cooler for an hour or two.
Im by no means a pitmaster. My buddy who just got the Camp Chef I keep directing him to Amazing Ribs.com As others prior to this have mentioned its a great resource. Pretty much everything I know about smoking I learned from there. One cool thing about his website is he has this guy who used to work for Bell Labs as some kind of scientist. They have done all manner of experiments on traditional ways from the smoking community and have proven or disproven them. I found them most helpful when I was learning and still refer back if Im unsure about something. As I recall he says put them on cold and that smoke is absorbed when they are wet or sweating. I think the time frame is the first hour or so. I assume since the stall is an evaporating phase it absorbs then but I dont recall exactly. I think primarily the first hour or so gives you the smoke ring and after that you are building bark. Of course I could not be entirely accurate in my description but I think Im in the ballpark.
Another option is to wrap then put back unwrapped to firm up the bark.
I usually pull and vacuum seal so Im not concerned about the firmness of the bark Id rather capture the juice and mix it with the shredded meat. Ive just become aware of a method where you only smoke for a few hours then wrap and finish in the oven. When it was explained to me it was attributed to Harry Choo I think but going back to articles recently I see it actually is attributed to another pitmaster quite a bit earlier than current times.
So in spite of my initial plan, having set up my friends Camp Chef and the postings of people here my 36” Woodwind with Sidekick was just delivered. I also got the insulated blanket, front shelf and rain cover. Thanks everyone who contributed. The best part Im still under budget from what I had originally planned to spend for just a smoker.
First time PF has saved me 💰 😂
David S.
11-16-2021, 10:42 AM
I found a NIB Woodwind sans Sidekick on FB Marketplace for a solid price. The app is pretty bare bones so I use my Meater probes to monitor and graph trends.
I saw a couple screaming deals on Yoders too but didn't catch them fast enough.
I found a NIB Woodwind sans Sidekick on FB Marketplace for a solid price. The app is pretty bare bones so I use my Meater probes to monitor and graph trends.
I saw a couple screaming deals on Yoders too but didn't catch them fast enough.
That graphing function is pretty sweet to know exactly where you are in the smoke without constantly monitoring. I found a basic CC pellet on FB marketplace and turned a buddy on to it. Where do you look for used smokers for sale? Besides FB.
A buddy who smokes multiple time per week year round, he buys his pellets by pallet, is now wrapping and putting in the oven. He told me he wouldnt go back to start to finish on the smoker. Im looking forward to trying that as I am not a big fan of extreme bark.
David S.
11-16-2021, 12:04 PM
That graphing function is pretty sweet to know exactly where you are in the smoke without constantly monitoring. I found a basic CC pellet on FB marketplace and turned a buddy on to it. Where do you look for used smokers for sale? Besides FB.
A buddy who smokes multiple time per week year round, he buys his pellets by pallet, is now wrapping and putting in the oven. He told me he wouldnt go back to start to finish on the smoker. Im looking forward to trying that as I am not a big fan of extreme bark.
I kept an eye on CraigsList and Facebook. There’s a 10 year old Yoder local to me for $750 on FB. Wish I’d held out.
I kept an eye on CraigsList and Facebook. There’s a 10 year old Yoder local to me for $750 on FB. Wish I’d held out.
If its any consolation Ive got a friend who has had his CC for at least ten years. He smokes every week if not multiple times. His is a basic unit no wifi. Stays outside all the time. I dont believe hes had any problems no parts replacement.
I looked at all price ranges and decided if I had bought just a smoker, Id also have to purchase a propane grill or use my charcoal grill for searing. The sidekick fixes that problem. If Im ever inclined to purchase the sear unit Ill get a stand fabricated to make it stand alone.
My buddy who just bought a CC added the insulated blanket and he notices a difference in pellet usage.
The one thing about the welded steel units is they weigh a lot. Relocating it could be a problem depending where its at. And even though a lot are double walled they are not insulated. To me I think in cold weather the more air exchange that is required to maintain temp the higher the probability of a dry meat. In the winter time I would add layers of towels to the weber to insulate it. Ill add insulation to the Camp Chef exterior where the insulated blanket doesnt cover. That will probably be with the towels I bought for the Weber Kettle and use magnets to hold them on.
The other for me is is there going to be support long term. I think CC and Weber are going to be around.
These other brands maybe maybe not.
Anyway thats my thought process on the whole thing.
Bratch
11-28-2021, 12:16 PM
Does any have a good pellet smoker cookbook? My mom got my stepdad a Pit Boss for Christmas and I wanted to get him a cookbook for it. I’ve always just googled until I found a recipe but I suspect he’d prefer a traditional book. Bonus points if it uses meat temp as the guide instead of time.
David S.
11-28-2021, 12:36 PM
Does any have a good pellet smoker cookbook? My mom got my stepdad a Pit Boss for Christmas and I wanted to get him a cookbook for it. I’ve always just googled until I found a recipe but I suspect he’d prefer a traditional book. Bonus points if it uses meat temp as the guide instead of time.
The Amazing Ribs book (https://amazingribs.com/ratings-reviews/tools/books-and-magazines/meathead-book/) comes to mind to nerd out on the stuff. I haven't read the book but I've used their website extensively.
It's not pellet smoker specific.
rob_s
06-20-2022, 12:21 PM
I'm inching ever-closer to ditching the charcoal smoker for a pellet. The setup and cleanup times with the charcoal are getting in the way of me doing simple stuff like wings and salmon that I could have up and smoking in no time with a pellet.
I kinda feel like maybe I should buy a Traeger or a Recteq to get my feet wet with pellets, and then upgrade later if required. Only thing is I've rarely had good luck starting out with "cheap" or even "middle of road" and tend to jump right in the deep end in terms of price and quality to much better overall effect.
frontrunners are as follows...
Lone Star Grillz 20x36 Pellet Smoker (https://lonestargrillz.com/products/pellet-smoker)
Pros
-beefy
-apple watch monitoring
-pretty much universally good reviews
Cons
-Pricey at $2400
-hard to get (no dealer network?)
-long lead
-smallest pellet they make, bigger than I really want
Yoder YS480s (https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/)
Pros
-seemingly good quality and strong customer satisfaction
-apple watch monitoring
Cons
-Still pricey at $2k+shipping
-known to be susceptible to rust
RecTeq RT-700 (https://www.recteq.com/products/rt-700-wood-pellet-grill) (or possibly RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill))
Pros
-least expensive of the bunch
-even smaller size available in the 590
-relatively good reputation
Cons
-no apple watch monitoring
-cheapest of the bunch
-least-good reputation of the bunch
luckyman
06-20-2022, 01:16 PM
I'm inching ever-closer to ditching the charcoal smoker for a pellet. The setup and cleanup times with the charcoal are getting in the way of me doing simple stuff like wings and salmon that I could have up and smoking in no time with a pellet.
I kinda feel like maybe I should buy a Traeger or a Recteq to get my feet wet with pellets, and then upgrade later if required. Only thing is I've rarely had good luck starting out with "cheap" or even "middle of road" and tend to jump right in the deep end in terms of price and quality to much better overall effect.
frontrunners are as follows...
Lone Star Grillz 20x36 Pellet Smoker (https://lonestargrillz.com/products/pellet-smoker)
Pros
-beefy
-apple watch monitoring
-pretty much universally good reviews
Cons
-Pricey at $2400
-hard to get (no dealer network?)
-long lead
-smallest pellet they make, bigger than I really want
Yoder YS480s (https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/)
Pros
-seemingly good quality and strong customer satisfaction
-apple watch monitoring
Cons
-Still pricey at $2k+shipping
-known to be susceptible to rust
RecTeq RT-700 (https://www.recteq.com/products/rt-700-wood-pellet-grill) (or possibly RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill))
Pros
-least expensive of the bunch
-even smaller size available in the 590
-relatively good reputation
Cons
-no apple watch monitoring
-cheapest of the bunch
-least-good reputation of the bunch
Yeah having just got a new grill for the new house, I’m inching ever-closer to a pellet smoker myself, with the Recteq in the lead. I was thinking CampChef as the runner up at the moment. I’m coming from a different place; never smoked anything in my life. I’ll pay for less skill needed and easier setup and cleanup.
SecondsCount
06-20-2022, 02:41 PM
I'm inching ever-closer to ditching the charcoal smoker for a pellet. The setup and cleanup times with the charcoal are getting in the way of me doing simple stuff like wings and salmon that I could have up and smoking in no time with a pellet.
I kinda feel like maybe I should buy a Traeger or a Recteq to get my feet wet with pellets, and then upgrade later if required. Only thing is I've rarely had good luck starting out with "cheap" or even "middle of road" and tend to jump right in the deep end in terms of price and quality to much better overall effect.
frontrunners are as follows...
Lone Star Grillz 20x36 Pellet Smoker (https://lonestargrillz.com/products/pellet-smoker)
Pros
-beefy
-apple watch monitoring
-pretty much universally good reviews
Cons
-Pricey at $2400
-hard to get (no dealer network?)
-long lead
-smallest pellet they make, bigger than I really want
Yoder YS480s (https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/)
Pros
-seemingly good quality and strong customer satisfaction
-apple watch monitoring
Cons
-Still pricey at $2k+shipping
-known to be susceptible to rust
RecTeq RT-700 (https://www.recteq.com/products/rt-700-wood-pellet-grill) (or possibly RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill))
Pros
-least expensive of the bunch
-even smaller size available in the 590
-relatively good reputation
Cons
-no apple watch monitoring
-cheapest of the bunch
-least-good reputation of the bunch
I was in the same boat 5 years ago and bought the little $300 Traeger when Costco had them on sale. It's worked well for me except the igniter died about a year ago. I've been manually starting it by hand with a torch but need to get a replacement. Bluetooth would be nice but I just set the temp on the grill then set a timer on my phone.
HeavyDuty
06-20-2022, 03:08 PM
I don’t know if I’ve asked this before. CRS.
Our new home has a large covered patio - the house structure is the roof. It’s about ten feet clearance. Is it safe to put one of these under a roof like that? I’m thinking heat, not smoke.
SecondsCount
06-20-2022, 03:11 PM
I don’t know if I’ve asked this before. CRS.
Our new home has a large covered patio - the house structure is the roof. It’s about ten feet clearance. Is it safe to put one of these under a roof like that? I’m thinking heat, not smoke.
Yes, that is the way I run mine.
RoyGBiv
06-21-2022, 05:35 AM
I don’t know if I’ve asked this before. CRS.
Our new home has a large covered patio - the house structure is the roof. It’s about ten feet clearance. Is it safe to put one of these under a roof like that? I’m thinking heat, not smoke.
I've got mine in a similar spot. No problem other than the smoke turning the paint gray.
Most of the time the smoker is running below 300F. Nowhere close to being able to ignite even wood siding (mine is brick).
HeavyDuty
06-21-2022, 06:09 AM
I've got mine in a similar spot. No problem other than the smoke turning the paint gray.
Most of the time the smoker is running below 300F. Nowhere close to being able to ignite even wood siding (mine is brick).
Ok, I feel better about placing one there - years ago I remember reading a claim recap at work where someone accidentally torched their house repeatedly using a charcoal grill this way. I’ll have to see if the airflow will cooperate with placing it on the edge of the patio or if I need to put it on a pad in the yard. The contractor is providing a built in gas grill in the outside kitchen (on the knee wall I scrawled in on the left of the pic) and I’m thinking putting a pellet smoker to the right of that on the open side would be ideal.
90399
JclInAtx
06-21-2022, 01:31 PM
I'm inching ever-closer to ditching the charcoal smoker for a pellet. The setup and cleanup times with the charcoal are getting in the way of me doing simple stuff like wings and salmon that I could have up and smoking in no time with a pellet.
I kinda feel like maybe I should buy a Traeger or a Recteq to get my feet wet with pellets, and then upgrade later if required. Only thing is I've rarely had good luck starting out with "cheap" or even "middle of road" and tend to jump right in the deep end in terms of price and quality to much better overall effect.
frontrunners are as follows...
Lone Star Grillz 20x36 Pellet Smoker (https://lonestargrillz.com/products/pellet-smoker)
Yoder YS480s (https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/)
RecTeq RT-700 (https://www.recteq.com/products/rt-700-wood-pellet-grill) (or possibly RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill))
I'm growing tired of the Pit Barrel and have been eying pellet grills, but keep going back to the old country gravity fed, a UDS with the features I want, or a Weber kamodo.
I've read good things about all 3 of your choices. MAK is another American made grill with a strong reputation, but high price. Have you looked at Pitts & Spitts? Jeremy Yoder of mad scientist bbq thought highly of his. They are supposedly sold at Academy Sports, so if you have one local you may be able to save the shipping. Wifi is extra, so if you want that it may not be worth it. Ive never found one at local Academy's, but that's just been wandering by the grill section while my wife and daughter shop.
Years ago I looked at the Yoder 640 locally. It was a beast. I realized if I didn't get the competition cart I wouldn't be able to move it, and wasn't sure about putting that much weight on the old deck.
JclInAtx
06-21-2022, 01:40 PM
Ok, I feel better about placing one there - years ago I remember reading a claim recap at work where someone accidentally torched their house repeatedly using a charcoal grill this way. I’ll have to see if the airflow will cooperate with placing it on the edge of the patio or if I need to put it on a pad in the yard. The contractor is providing a built in gas grill in the outside kitchen (on the knee wall I scrawled in on the left of the pic) and I’m thinking putting a pellet smoker to the right of that on the open side would be ideal.
I used to use a fan to help direct/disperse smoke when the wind was blowing it directly at my neighbors. Bonus is you can use it to keep yourself a little cooler and keeps the bugs away too.
RoyGBiv
06-21-2022, 02:44 PM
Ok, I feel better about placing one there - years ago I remember reading a claim recap at work where someone accidentally torched their house repeatedly using a charcoal grill this way. I’ll have to see if the airflow will cooperate with placing it on the edge of the patio or if I need to put it on a pad in the yard. The contractor is providing a built in gas grill in the outside kitchen (on the knee wall I scrawled in on the left of the pic) and I’m thinking putting a pellet smoker to the right of that on the open side would be ideal.
90399
The gas grill will generate more heat and flame than a pellet smoker.
If the deck below is wood, definitely safer to use a fireproof pad. If it's concrete, no need.
I had an idiot neighbor who used charcoal in their gas grill when they ran out of propane. On the wood deck. Embers fell through and lit up the dried leaves under the deck and burned the house. Total loss. No loss of life, luckily. Don't be that guy. :rolleyes:
RoyGBiv
06-21-2022, 02:54 PM
I'm inching ever-closer to ditching the charcoal smoker for a pellet. The setup and cleanup times with the charcoal are getting in the way of me doing simple stuff like wings and salmon that I could have up and smoking in no time with a pellet.
I had a chance to use an Oklahoma Joe charcoal grill this weekend. One of those double barrel versions. First time I've cooked with charcoal in a decade, at least.
Cooked Ribeyes Sunday, and offset smoked tilapia last night.
This morning wife says "The charcoal grill really adds a lot of flavor, maybe we need one." :o
Nothing beats a gas grill for speed.
Nothing beats a pellet smoker for smoke.
Charcoal is still great if you have the time.
HeavyDuty
06-21-2022, 04:53 PM
The gas grill will generate more heat and flame than a pellet smoker.
If the deck below is wood, definitely safer to use a fireproof pad. If it's concrete, no need.
I had an idiot neighbor who used charcoal in their gas grill when they ran out of propane. On the wood deck. Embers fell through and lit up the dried leaves under the deck and burned the house. Total loss. No loss of life, luckily. Don't be that guy. :rolleyes:
This one is concrete; I saw more than a few homeowners claim reports arising out of using charcoal grills (and even a few fire pits) on wood or Trex decks. Responded to a few calls, too.
Here is what it looked like eight weeks ago before the LP was roughed in:
90418
Nothing beats a gas grill for speed.
Nothing beats a pellet smoker for smoke.
Charcoal is still great if you have the time.
I’m a Chicago boy, so nothing tastes quite like charcoal when I’m not in a hurry. I’m trying to decide how I want to scratch that itch, it may be a simple Weber on a pad in the yard but I may go all in and get a Big Green Egg or Kamado Joe type grill. Jebus, am I actually considering three grills?
randyho
06-21-2022, 07:16 PM
I’m a Chicago boy, so nothing tastes quite like charcoal when I’m not in a hurry. I’m trying to decide how I want to scratch that itch, it may be a simple Weber on a pad in the yard but I may go all in and get a Big Green Egg or Kamado Joe type grill. Jebus, am I actually considering three grills?
No need. Charcoal starts quick on a camp stove. Do NOT use the little butane single burners, however. WHEN the butane canister blows up, it looks like the sun just landed in your back yard. Pretty exciting.
Just bought a Pit Boss with the wifi controls. Its awesome and I love it.
rob_s
06-22-2022, 04:08 AM
Shocking, I know…
https://docs.google.com/spreadsheets/d/11cDwUYIcpI4S3pAE6yTHnE8so9fsG-QL50aYs6OQ-0k/edit
90440
JclInAtx
06-22-2022, 01:29 PM
Shocking, I know…
https://docs.google.com/spreadsheets/d/11cDwUYIcpI4S3pAE6yTHnE8so9fsG-QL50aYs6OQ-0k/edit
Few comments from my experience-
I lost my pellet grill to a burn back, so I really like the Yoder's design where pellets drop from the auger several (looks like 4 or 5) inches into the burn pot which pretty much eliminates the chance of that happening.
A pellet dump to empty the remaining pellets in the hopper is useful.
Double walled probably won't make much difference in Florida.
SecondsCount
06-22-2022, 01:33 PM
Shocking, I know…
https://docs.google.com/spreadsheets/d/11cDwUYIcpI4S3pAE6yTHnE8so9fsG-QL50aYs6OQ-0k/edit
90440
Where is the "Parkerized under FSB" column? 😉
rob_s
06-28-2022, 01:54 PM
I don't think I want anything from a super small manufacturer, and I don't quite get the way their smoke chamber/fire-pot is set up, but this thing is built like a tank.
Kando Rival Pellet Grill (https://www.kandogear.com/products/rival-pellet-grill)
https://youtu.be/j3OPBSZrD8I
Borderland
06-28-2022, 05:32 PM
Looking at the prices of the better pellet smokers I'll just keep using my charcoal smoker. I smoked two sockeye over the weekend and they turned out fantastic.
My smoker isn't anywhere near our house so no problems there. If anything it might catch the woods on fire but I don't see how that could happen. I cleared everything combustible around it for 15'.
The only problem with charcoal is regulating the heat with dampers. Takes more skill than punching a few buttons. Once you get it dialed in though it's pretty easy to keep the temp below 200°.
Around here a person would want a roof over an electric smoker. That only leaves my garage and I don't really want to smoke anything in there except cigars.
rob_s
06-29-2022, 06:58 AM
Looking at the prices of the better pellet smokers I'll just keep using my charcoal smoker. I smoked two sockeye over the weekend and they turned out fantastic.
My smoker isn't anywhere near our house so no problems there. If anything it might catch the woods on fire but I don't see how that could happen. I cleared everything combustible around it for 15'.
The only problem with charcoal is regulating the heat with dampers. Takes more skill than punching a few buttons. Once you get it dialed in though it's pretty easy to keep the temp below 200°.
Around here a person would want a roof over an electric smoker. That only leaves my garage and I don't really want to smoke anything in there except cigars.
One of my several minor issues with my charcoal smoker is that I went and built a roof over it so I could leave it out, I covered, at all times and reduce the fiddle-fart involved in using it. Previously this involved rolling it out, getting out all the accessories, putting up some kind of rain/shade cover… meant it didn’t get used nearly as often as I’d like.
Having it under the cover means walk up, fill with charcoal, cooking in about an hour from first inkling. I’ve got the thing down to the point that RUNNING it isn’t much harder than a pellet. Certainly easier for me than starting over figuring out a new pellet.
But…
Combination of the roof situation (having an open fire in there seems increasingly ill-advised), the cleanup (either before first cook, or after last cook, gotta clean out the ash), and the general startup sequence, plus doing more and more short cooks with a lighter smoke (wings, salmon, etc.) has me pretty convinced I’ll wind up with a $2-3k pellet by year end.
RoyGBiv
06-29-2022, 08:14 AM
convinced I’ll wind up with a $2-3k pellet by year end.
FWIW, on display at Walmart yesterday was the upgrade to my Pit Boss for $400. Low tech. Just works. The price difference can buy you a web enabled thermometer (and a lot of steak), if you feel the need.
ETA. https://www.walmart.com/ip/Pit-Boss-Austin-XL-1000-Sq-In-Pellet-Grill-with-Flame-Broiler-and-Cooking-Probe/793230399?athbdg=L1600
Borderland
06-29-2022, 10:29 AM
One of my several minor issues with my charcoal smoker is that I went and built a roof over it so I could leave it out, I covered, at all times and reduce the fiddle-fart involved in using it. Previously this involved rolling it out, getting out all the accessories, putting up some kind of rain/shade cover… meant it didn’t get used nearly as often as I’d like.
Having it under the cover means walk up, fill with charcoal, cooking in about an hour from first inkling. I’ve got the thing down to the point that RUNNING it isn’t much harder than a pellet. Certainly easier for me than starting over figuring out a new pellet.
But…
Combination of the roof situation (having an open fire in there seems increasingly ill-advised), the cleanup (either before first cook, or after last cook, gotta clean out the ash), and the general startup sequence, plus doing more and more short cooks with a lighter smoke (wings, salmon, etc.) has me pretty convinced I’ll wind up with a $2-3k pellet by year end.
I have a gas grill on my back deck that I use on everything that doesn't go in my smoker. Charcoal smoking is an all day commitment for me. I brine my salmon for about 4 hrs. dry it for 2 hrs. and smoke it for 3-4 hrs. Charcoal is great for grilling but it's such a PIA with the cleanup plus a fire hazard on a wood deck. My ex BIL was a corporate chef and he wouldn't grill with anything except charcoal. He liked mesquite the best. I saw him grill 4 salmon at once for a party using charcoal. He had the touch. I'm not there with grilling but I've reached that point with smoking. With the price of salmon now I'm going to put some effort into the finished product. It's about the same price as rib eye steak for fresh fish which is in season now.
If a person had a covered area with a concrete floor an all in one pellet grilling/smoking unit would be the most versatile and easiest to use. My wife doesn't eat a lot of meat anymore and it's just the two of us living here. I don't grill as much as I used to but I still do it occasionally. I grilled some fresh salmon over the weekend. I used a 'gasp' gas grill.
rob_s
06-29-2022, 10:36 AM
With the price of salmon now I'm going to put some effort into the finished product.
IMO/IME salmon is all about the prep. cut/trim, brine, air dry, prellicle. last thing that matters is light smoke, not heavy, and pulling it in time (usually in phases by thickness)
If a person had a covered area with a concrete floor an all in one pellet grilling/smoking unit would be the most versatile and easiest to use. My wife doesn't eat a lot of meat anymore and it's just the two of us living here. I don't grill as much as I used to but I still do it occasionally. I grilled some fresh salmon over the weekend. I used a 'gasp' gas grill.
we have a propane grill, and that'll never change. I think I prefer it to be a standalone device. among other things, wife uses it more than I do. I'd like to replace the current one, but I think we'll always have one.
RoyGBiv
06-29-2022, 11:51 AM
Just picked up some salmon (farm raised Atlantic) for $8.97/lb at Kroger.... Normal these days is 11.99 for farm raised and $14.99 for fresh Atlantic.
I usually just skin it, slice and eat (or roll) it. When I do cook it, I'll season it however I'm feeling, sometimes brine in soy and honey, then wrap in foil and cook it for 7-8 minutes on high on the gas grill. Rare, no more, unless wife is joining me... She prefers more done. Never did get the craving for smoked. Always tastes overdone to me. The local Central Market (fancy HEB) sells several flavors of smoked that I buy for a friend when visiting. Hard for me to eat more than a bite or two.
Been making Gravlox (Gravlax?) a bunch lately. My kids are inhaling the stuff. More not cooked.
Back to pellets... I'm really jazzed to find out if that charcoal blend is any good... Now that I've had some recent charcoal experience, I've got the fever for the flavor. Crazy 4th sales here... In addition to the salmon, Boneless Ribeye (choice, but, if you pick carefully...) $6.77/lb, 16-20 shrimp $6.97/lb... Filling up my freezer this week.
When it comes to salmon...if I'm spending the time to brine I'm going to make lox.
Sent from my moto z4 using Tapatalk
Futzing around with dampers on my charcoal smoker kept me from using it more often. I've used the new pellet grill more in two weeks than I did the charcoal in 3 months.
It sounds cliche but the Bluetooth/wifi controller is really a game changer for me.
I was afraid the smoke and finished product would not be as good but that has so far not been the case.
luckyman
08-05-2022, 08:58 PM
Yeah having just got a new grill for the new house, I’m inching ever-closer to a pellet smoker myself, with the Recteq in the lead. I was thinking CampChef as the runner up at the moment. I’m coming from a different place; never smoked anything in my life. I’ll pay for less skill needed and easier setup and cleanup.
Well I ended up going for the 24” camp chef (woodwind I think it is called). I’m really happy with it so far. So easy even a caveman could do it. I’ve only cooked in indirect mode, in that mode it has about a 12 degree gradient across the bottom rack….
So far I’ve done pork chops, a steak, a tri tip, and tonight I smoked steelhead. The first 3 were all reverse sear finished for a couple minutes on my natural gas grill that has a special sear burner that is not part of the main grill and gets super hot. Everything has been real good, especially the fish which I was wondering how it would turn out. Used the camp chef “competition blend” pellets for everything so far.
Keep in mind I’m a complete newb at this so I’m probably easily impressed.
SecondsCount
08-05-2022, 09:07 PM
Try some chicken thighs. Put your favorite rub on them and grill on 250 for 45-60 mins.
luckyman
08-05-2022, 09:35 PM
Try some chicken thighs. Put your favorite rub on them and grill on 250 for 45-60 mins.
Hah that is exactly what my wife just asked for next, after giving a big thumbs up on the smoked steelhead.
rob_s
08-09-2022, 01:35 PM
I'm inching ever-closer to ditching the charcoal smoker for a pellet. The setup and cleanup times with the charcoal are getting in the way of me doing simple stuff like wings and salmon that I could have up and smoking in no time with a pellet.
I kinda feel like maybe I should buy a Traeger or a Recteq to get my feet wet with pellets, and then upgrade later if required. Only thing is I've rarely had good luck starting out with "cheap" or even "middle of road" and tend to jump right in the deep end in terms of price and quality to much better overall effect.
frontrunners are as follows...
Lone Star Grillz 20x36 Pellet Smoker (https://lonestargrillz.com/products/pellet-smoker)
Pros
-beefy
-apple watch monitoring
-pretty much universally good reviews
Cons
-Pricey at $2400
-hard to get (no dealer network?)
-long lead
-smallest pellet they make, bigger than I really want
Yoder YS480s (https://www.yodersmokers.com/pellet/the-ys480s-pellet-grill/)
Pros
-seemingly good quality and strong customer satisfaction
-apple watch monitoring
Cons
-Still pricey at $2k+shipping
-known to be susceptible to rust
RecTeq RT-700 (https://www.recteq.com/products/rt-700-wood-pellet-grill) (or possibly RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill))
Pros
-least expensive of the bunch
-even smaller size available in the 590
-relatively good reputation
Cons
-no apple watch monitoring
-cheapest of the bunch
-least-good reputation of the bunch
Well, one development here after joining fb groups for both the Yoder and the Lone Star...
I don't see anyone in the Lone Star group wishing they'd bought a Yoder, but I see a lot of guys on the Yoder page saying their next one will be a Lone Star.
Probably need to put my Lone Star order in now to get it by next Florida grilling season (fall 2023).
HeavyDuty
08-09-2022, 04:16 PM
Well, one development here after joining fb groups for both the Yoder and the Lone Star...
I don't see anyone in the Lone Star group wishing they'd bought a Yoder, but I see a lot of guys on the Yoder page saying their next one will be a Lone Star.
Probably need to put my Lone Star order in now to get it by next Florida grilling season (fall 2023).
Damn, that’s sexy.
RevolverRob
08-09-2022, 04:27 PM
Still very happy with my Pit Boss from Lowe's. I do kind of wish I had a bluetooth enabled probe, so I could monitor it from afar, but I can add one of those and will probably do so soon. Did beef ribs on Sunday, came out great and I smoked a ton of chicken and vegetables for all the folks who were helping us look for Shelby when she was on the lam. So far in a year, with use ranging from once a month (winter), to four times a week (now), I've had to empty my pot of ash once, though the second time is coming up.
I have no idea why anyone persists in using charcoal or propane grills these days. My buddy keeps telling me, "I like the temperature control." - What's hard about turn the thermostat to a setting and leave it alone? :confused: - Sure it doesn't heat up quite as fast as a propane grill, but I turn it on and 10-min later it's 350-degrees. It's no different than an oven....
orionz06
08-09-2022, 07:38 PM
Well, one development here after joining fb groups for both the Yoder and the Lone Star...
I don't see anyone in the Lone Star group wishing they'd bought a Yoder, but I see a lot of guys on the Yoder page saying their next one will be a Lone Star.
Probably need to put my Lone Star order in now to get it by next Florida grilling season (fall 2023).
Interesting. I keep poking at the idea of a Yoder, but haven't joined any groups. What do they offer over the RecTeq that has you looking at over double the price?
rob_s
08-10-2022, 04:08 AM
Interesting. I keep poking at the idea of a Yoder, but haven't joined any groups. What do they offer over the RecTeq that has you looking at over double the price?
Yoder and LSG both use heavy gauge steel (10 and 7, respectively) than the RT (14). They also both use the Fireboard controller which is supposed to be the best.
There are other features, particularly in the LSG, that appear to be well thought out (pellet dump, for one, up to 6 probes for another).
The Rt700 at $1200 would appear to be the size equivalent of the LSG 20x36, and that’s $2400 (not counting shipping or upgrades).
I may get a ft590 while I wait for the LSG to come in. Lead times are apparently a bitch.
willie
08-10-2022, 08:56 AM
I almost made a wisecrack about spending $2400 on a cooker but then realized that last week I dropped $4,200.00 on a mattress. Yes, I got the decimal in the correct place.
rob_s
08-10-2022, 09:00 AM
It's no different than an oven....
ovens are for women. :p
rob_s
09-29-2022, 05:12 AM
Camp Chef WOODWIND PRO 36
(https://www.campchef.com/woodwind-pro-family/woodwind-pro-36/CC-Pellet-Grills-and-Smokers-Woodwind-Pro-36.html)
That little smoke box thing is kind of interesting…
https://youtu.be/0VJOQSaJ4CA
David S.
09-30-2022, 05:53 AM
Camp Chef WOODWIND PRO 36
(https://www.campchef.com/woodwind-pro-family/woodwind-pro-36/CC-Pellet-Grills-and-Smokers-Woodwind-Pro-36.html)
That little smoke box thing is kind of interesting…
I'm very intrigued by this. I have a 36" Woodwind that I'm happy with. If I had it to do over, I'd get this Pro
My wife won a Treager pellet smoker/grille about 3 years ago in a raffle for Paris Farmers Union.
I have always been a charcoal guy, so there was a big learning curve for me.
It'll smoke, but not like a real smoker.
I think of it as an outdoor oven, that adds smoke to the meat .
It works pretty well, but as an entry level unit, it is single wall, and fights to hold Temps in cold weather.
They offered a blanket cover for it for over a hundo, so I bought a fiberglass welders blanket, and throw it over the grill when used in the cold.
Works great.
I clean the lower part of the grill about every 3 burns, to reduce ash build up and to make sure that the burn pot is clear.
It's been reliable, makes pretty awesome food, but I would not go out and buy one.
If she had not won it, I'd just use Mt Weber kettle, that we grille on.
rob_s
10-25-2022, 02:09 PM
Hadn't see this thing. You can get a pellet smoker, gas grill, and griddle all in one device. I'm not super constrained for space but if I was I'd be considering it. Obvious downside being you can't smoke and grill like I can on two separate devices. two sizes, each with/without propane kit
https://www.bbqguys.com/camp-chef/apex-36-inch-pellet-grill-w-gas-kit-and-sidekick-pg36hgsk
24in Version with gas grill
96125
36in Pellet grill only version
96126
RoyGBiv
10-25-2022, 02:42 PM
Hadn't see this thing. You can get a pellet smoker, gas grill, and griddle all in one device. I'm not super constrained for space but if I was I'd be considering it. Obvious downside being you can't smoke and grill like I can on two separate devices. two sizes, each with/without propane kit
All it needs is some pull-out scissors and you can put a Swiss Army logo on it... :rolleyes:
rob_s
01-27-2023, 09:34 AM
Pretty close to pulling the trigger on a RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill). My thinking is...
this is a starter pellet grill. I doubt it'll be the one I stick with over the long term.
Based on that, the size should be fine. My current smoker has 332 si of cooking area on one grate, 664 on two.
If that turns out to be wrong, when I upgrade later (to a Yoder, or Lone Star, or Smokin Brothers...) I can correct for the size.
In the short term, I can add an interior shelf ghetto style, or really step up to something like this (https://pcsrackworks.com/collections/rt-590), if I need more space.
Pretty much everyone seems happy with the RecTeq products.
I'd actually like to get the new Camp Chef (https://www.campchef.com/woodwind-pro-family/woodwind-pro-24/CC-Pellet-Grills-and-Smokers-Woodwind-Pro-24.html), but the sell a 24 and a 36 and a 30 would be my sweet spot for size personally. Plus even the 24 is $300 more than the RT.
Not that this is a real genuine major concern, but aesthetically it matches the new propane grill (https://www.napoleon.com/en/us/grills/products/gas-grills/prestige-series/prestige-500-rsib-p500rsibpk-3) I'm planning on buying too.
100600100601
dontshakepandas
01-27-2023, 09:51 AM
Pretty close to pulling the trigger on a RT-590 (https://www.recteq.com/products/rt-590-wood-pellet-grill). My thinking is...
this is a starter pellet grill. I doubt it'll be the one I stick with over the long term.
Based on that, the size should be fine. My current smoker has 332 si of cooking area on one grate, 664 on two.
If that turns out to be wrong, when I upgrade later (to a Yoder, or Lone Star, or Smokin Brothers...) I can correct for the size.
In the short term, I can add an interior shelf ghetto style, or really step up to something like this (https://pcsrackworks.com/collections/rt-590), if I need more space.
Pretty much everyone seems happy with the RecTeq products.
I'd actually like to get the new Camp Chef (https://www.campchef.com/woodwind-pro-family/woodwind-pro-24/CC-Pellet-Grills-and-Smokers-Woodwind-Pro-24.html), but the sell a 24 and a 36 and a 30 would be my sweet spot for size personally. Plus even the 24 is $300 more than the RT.
Not that this is a real genuine major concern, but aesthetically it matches the new propane grill (https://www.napoleon.com/en/us/grills/products/gas-grills/prestige-series/prestige-500-rsib-p500rsibpk-3) I'm planning on buying too.
100600100601
I've had my RT-590 for 4 years now and I've been very happy with it. I'm usually cooking for ~10 people and have more than enough space.
I would suggest buying the optional folding shelf for the front. It makes loading and unloading heavier cuts of meat a lot easier. I didn't get it initially, but added it on later and its more than worth the money.
orionz06
01-27-2023, 09:59 AM
I've had my RT-590 for 4 years now and I've been very happy with it. I'm usually cooking for ~10 people and have more than enough space.
I would suggest buying the optional folding shelf for the front. It makes loading and unloading heavier cuts of meat a lot easier. I didn't get it initially, but added it on later and its more than worth the money.
Mine will be four years in March and I've done the same. I smoked then finished 14 ribeyes on it before. I've cooked for ~14 people and sometimes I didn't have to use the shelf even. The internal shelf is great though. I concur on the folding shelf on the front. I got mine later and dunno why I didn't in the first place.
Mine sits out uncovered most of the time because it's a 2-3 times a week thing and it's still going strong.
rob_s
01-27-2023, 10:33 AM
I've had my RT-590 for 4 years now and I've been very happy with it. I'm usually cooking for ~10 people and have more than enough space.
I would suggest buying the optional folding shelf for the front. It makes loading and unloading heavier cuts of meat a lot easier. I didn't get it initially, but added it on later and its more than worth the money.
Mine will be four years in March and I've done the same. I smoked then finished 14 ribeyes on it before. I've cooked for ~14 people and sometimes I didn't have to use the shelf even. The internal shelf is great though. I concur on the folding shelf on the front. I got mine later and dunno why I didn't in the first place.
Mine sits out uncovered most of the time because it's a 2-3 times a week thing and it's still going strong.
appreciate the input.
I'm planning on doing a version of this for the front shelf, just to tie it in with the rest of the bar area. Question since you both have the factory shelf, does it get hot?
https://youtu.be/Ka9XXo542tw
dontshakepandas
01-27-2023, 10:38 AM
appreciate the input.
I'm planning on doing a version of this for the front shelf, just to tie it in with the rest of the bar area. Question since you both have the factory shelf, does it get hot?
It's a fairly thin piece of metal with a lot of surface area so it doesn't retain heat really at all. I haven't noticed any issues even when its over 100 degrees outside.
Dark Star Gear
01-27-2023, 10:43 AM
Mine has never gotten hot.
rob_s
01-27-2023, 10:43 AM
It's a fairly thin piece of metal with a lot of surface area so it doesn't retain heat really at all. I haven't noticed any issues even when its over 100 degrees outside.
I was more concerned with heat from being close to the cooker.
I'm planning on doing a wood top. It's still possible to do with wood even if it does tend to heat up, just need to possibly have a slightly different plan either way...
ETA:
While we're on the subject of heat...
Does the bottom get hot? I was planning on enclosing the cart (not interested in the "comp cart (https://www.recteq.com/products/rt-590-competition-cart)")
dontshakepandas
01-27-2023, 11:30 AM
I was more concerned with heat from being close to the cooker.
I'm planning on doing a wood top. It's still possible to do with wood even if it does tend to heat up, just need to possibly have a slightly different plan either way...
ETA:
While we're on the subject of heat...
Does the bottom get hot? I was planning on enclosing the cart (not interested in the "comp cart (https://www.recteq.com/products/rt-590-competition-cart)")
I don't think I've ever paid enough attention to the bottom to say one way or another. I would think it would have to heat up to some degree, but I can't imagine its more than a gas grill with an enclosed cart which is generally cooking at a higher temperature.
Is anybody using the Camp Chef Woodwind Pro (https://www.campchef.com/woodwind-pro-family/woodwind-pro-24/CC-Pellet-Grills-and-Smokers-Woodwind-Pro-24.html)? If so, how do you like it? Is it worth the extra cost over the regular Woodwind? There are some design and build improvements, but it seems like the biggest difference is the smoke box and I'm wondering if you couldn't get the same result with an aftermarket accessory, like a smoke tube. I'm particularly wondering because right now, the regular woodwind is on sale for $599 vs. the Woodwind Pro at $1,100. Thanks.
David S.
11-23-2023, 08:44 PM
Is anybody using the Camp Chef Woodwind Pro (https://www.campchef.com/woodwind-pro-family/woodwind-pro-24/CC-Pellet-Grills-and-Smokers-Woodwind-Pro-24.html)? If so, how do you like it? Is it worth the extra cost over the regular Woodwind? There are some design and build improvements, but it seems like the biggest difference is the smoke box and I'm wondering if you couldn't get the same result with an aftermarket accessory, like a smoke tube. I'm particularly wondering because right now, the regular woodwind is on sale for $599 vs. the Woodwind Pro at $1,100. Thanks.
I'm happy with my regular 36" Woodwind, but it doesn't produce the dark bark color that this video shows.
https://youtu.be/WGUSk0IhaF8?si=DGYZxTS8Nm_Bg__u
https://youtu.be/0VJOQSaJ4CA?si=0I6wRDPeo5v8l1SD
Thanks. I was watching some of those videos, which had me wondering whether there might not be another way to get those results on the regular Woodwind.
David S.
11-23-2023, 09:05 PM
Thanks. I was watching some of those videos, which had me wondering whether there might not be another way to get those results on the regular Woodwind.
It would be difficult. The Woodwind has a metal cover that can be drawn over or away from the firebox. You could potentially put wood chunks on it, but that would require you to remove the bottom grate and heavy drip tray. Not simple mid cook.
I haven't tried adding a pellet tube, but I don't think it would give the the same results. It might give you a bit more smoke flavor but I doubt it'll do what the Pro appears to do, based on those reviews.
My wife doesn't care for heavy smoke (weirdo), so I'm not going to replace my standard Woodwind now, but if I had it to do over again, I'd buy the Pro.
As an aside, I have yet to fill up my 36". If I had it to do over again, I'd have bought the 24".
Thanks. I appreciate the feedback.
rob_s
11-25-2023, 07:41 AM
I have a Recteq 590 not a woodwind, but I've been using a smoke tube more often and I swear I get a better bark with it on pork butts.
Nothing scientific, and I drink when I cook so I could be way off.
One bit of advice, keep it away from the internal temp probe the cooker uses to operate as it can throw things off if too close.
Camp Chef has a 20% discount for military and first responders. It doesn't stack with other discounts, like the current black Friday offers. I don't know if that's their typical discount or if it's for a limited period. Camp Chef's pricing is a little confusing, honestly. For example, the side kick is discounted if you buy it with a woodwind pro, but not if you buy it with a regular woodwind. So right now, I could buy the regular woodwind 24 and a sidekick sear box for about $930 or the woodwind pro 24 and same sidekick for about $1,225, which seems like a pretty good price.
Camp Chef has a 20% discount for military and first responders. It doesn't stack with other discounts, like the current black Friday offers. I don't know if that's their typical discount or if it's for a limited period. Camp Chef's pricing is a little confusing, honestly. For example, the side kick is discounted if you buy it with a woodwind pro, but not if you buy it with a regular woodwind. So right now, I could buy the regular woodwind 24 and a sidekick sear box for about $930 or the woodwind pro 24 and same sidekick for about $1,225, which seems like a pretty good price.
It would be a good price if you had tried food from that model and liked it. Unfortunately I took a recommendation and bought one and ultimately was very unhappy with the smoked results. Id say try before you buy.
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