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.Originally Posted by UNK
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.
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Even those have had paint/finish issues that plague the cheaper ones.
That's been on my radar for a bit. If my RT590 ever dies, that's the replacement.
Think for yourself. Question authority.
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/collectio.../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.
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.
Think for yourself. Question authority.
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.
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I hadnt seriously considered a vertical. That is a nice one that you’ve listed. Ill look at those smokers thanks.
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The lunatics are running the asylum
Your post intrigued me enough to investigate sear temps. I got this from thermoworks. https://blog.thermoworks.com/beef/th...ips-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.
I'll wager you a PF dollar™ 😎
The lunatics are running the asylum
We recently started using avocado oil. Perceived as healthier than “vegetable oil” and an even higher smoke point, plus some subtle “grassy” flavor added.
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