Is it food quality? All of my foods are the best I have ever grilled. The ribs are nearly falling off of the bone, yet still moist! In the past, if I tried to get them to that point, they would have been very dry. All of my meats have been moist with a lightly smoked flavor. My breads perfectly crusted on the outside, moist inside with a perfect crust!
Another avenue that many pellet grill owners use is participating in a bulk buy of their favorite brand. Many times by ordering as little as a thousand pounds of pellets and having them shipped via pallet can save enough per pound to be worth the effort. Also, check the websites of the pellet brands listed above, many have local distributors that maybe with an hour drive of your location. If you are new to the pellet world, the thought of ordering a thousand pounds of pellets may sound excessive or intimidating. Many felt this way at first, but if you are in a location where it is hard to get pellets, the mantra of keeping at least a hundred pounds of pellets (five 20 pound bags) on hand at all times starts to make sense quickly.
You visited your friend’s house and saw his amazing pellet smoker. Now you want one. But you don’t want just any pellet smoker. You want the best pellet smoker that you can afford. Now, you could spend a lot of time reading hundreds of pellet smoker reviews, or you could spend a few minutes going over this comprehensive guide that we have prepared.
Got my Camp Chef Smoke Pro SE four days ago. My son and I put it together, it is a two person job because it's heavy. Seasoned it and smoked two chickens that turned out awesome! Today I have hamburgers on. Smoking on low smoke for half an hour, take them off and crank it to 450 put em back on and grill till done. Easy to use. Very happy so far. Just hoping it holds up!
The old camp chef is heading to a new home. We have been thru thick and thin, rain, or snow, on two ocations high wind blew it off the patio. A few dents bad scratches but it still works like a top. My son is driving in form North Carolina to take it off my hands this weekend it has been replaced by a yoder ys-640. The yoder is bigger and heavier with more btu output if needed. But the camp chef still is easier to clean out and cooks a fine brisket.
Brad Barrett at Grill Grates makes a fantastic product. Reverse searing 2″ steaks and chops (or thicker) works great on pellet smokers as you can get the internal temp up to 10-15 degrees below your desired finish temp, remove them and loosely wrap / cover in foil, crank up the smoker with the grates on to say, 400 degrees, and then sear off your protein getting great grill marks with little to no sticking at all. Huge fan of Grill Grates.
Pellet grills have electronic temperature controls that (should) keep the heat consistent. Top quality pellet grills can maintain temperatures within 5 degrees or less for hours at a time, with the auger releasing pellets as needed into the fire box to do so. A consistent temperature means less guess work and fantastic food! (If you read words like “heat zones” or “baffle”, that means that you’ll need to be playing with the heat to keep it consistent… so steer clear of those!)
Access to electricity has its downfalls. First, if the cord isn’t long enough you will need to make sure you have a proper extension cord. Using the wrong cord is a fire hazard. Do the math (watts / volts = amps) and make sure you have the right extension cord. The smoker is also less mobile, and if it's stored outside it absolutely must have a cover. Electrical components and weather don’t mix.
I spent months checking out Memphis, Fast Eddy, Mak, and Yoder grills. I must say the Yoder is by far the most robust pellet grill of them all. I noticed many reviews with 3 or 4 star ratings for price and I must disagree; fit, finish, build quality, and material robustness of the Yoder was better than the Memphis Pro & Elite...and we all know how expensive the Memphis is.