I have yet to have any problems with my smoker, other that what I caused for myself. Please follow the instructions on covering the heat diffuser plate with aluminium foil. When fat from the meats that you are cooking (mine was chicken) it will cook right there, and is difficult to get off. When you follow instructions, this cooker is a dream come true.
If you are looking for the perfect spacious grill for home cooking, then this Traeger grill is yours for the taking. This is the most sold and famous model of Traeger grill in the market currently. It uses different kinds of hardwood pellets to smoke, grill, braise, bake, roast and barbecue different flavored dishes. Besides, it has a compact design that saves on storage space. It is built to last with sturdy steel construction with a powder coat finish. Additionally, it has a non-stick surface that makes it easier to clean and maintain the grill grates. Moreover, it is 418 square inches, enough for 16 burgers, 5 racks of ribs and 4 whole chickens.
Other elements of the grill are the legs, which come in varies designs and construction materials. The automatic ignition starter to start the fire as well as the digital controller where individuals can achieve up to six different cooking methods ranging from grilling to baking and smoking. With that said, one of the most important aspects that we highly recommend individuals to consider is a green with a grease bucket or an ash cleanout design that vents out all of the ash sediment from the grill.
Am considering adding a pellet grill to my fleet, have champagne taste on a beer budget. Have a smoke hollow smoker (lp) that works awesome, a cheap charbroil gril, and a holland I picked up used. Tried the holland because I got tired of flareups but it is slow, a coffee can over the stacks until it warms up helps but you don’t want to walk away from it that way. I like the idea of something you don’t have to baby sit. Any reviews on the traeger grills? I like the looks of the traeger jr, has nice features, portable and enough room for most of the things I want. Also are these grills affected by wind and do they work in cold weather? I live in ND and like to use them in the winter as long as the temp is above 10 degrees or so.
The Rainier is also hearty as hell. It survived banging around in the bed of my truck for four years. And I didn’t exactly baby it, cramming it into the limited storage space in my truck with paddles, helmets, and all manner of gear. But I never worried that it wouldn’t fire up to cook another meal. Once, one of the stubby rubber legs popped off as I was pulling the Rainier out of my truck. The stove sat crooked for a weekend, but I eventually found the leg and simply screwed it back on.
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.
Some cheaper models, such as the Brinkmann, have a controller with only three settings, Low, Medium, High (LMH), and there is no temperature probe in the oven to create a feedback loop. We do not recommend these units. You actually have less control over temp than you do on a gas or charcoal smoker. The whole reason to buy a pellet grill is because it is set-it-forget-it and it hits a temp and holds it regardless of the ambient air temp outside, winter or summer. On these LMH controllers, the temp fluctuates widely and it cannot correct itself for the weather. They just aren't as smart as a digital device. Whether you're smoking a few slabs of ribs on a scorching summer day, or six pork butts during a blizzard, the three position controller only knows auger on and off times for Low, Medium, and High. It has no information on the temperature inside the cook chamber.
The built-in cords on outdoor cooking devices are often not long enough, and although regular household extension cords will work for rotisserie kits, they will not carry enough juice to keep you pellet smoker or electric smoker going. They could become a fire hazard as they heat up trying to deliver power to the unit. To extend the cord you need a large capacity cable as measured in amps. Here's how to figure out what you need:
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.
Overall, I think you would be happy with the smaller smoker / grill. I really like what Green Mountain grills has done with the Davy Crockett model, and that is the unit I have personally. That said,Rec-Tec makes a great product, and some people prefer the cart stand it comes with rather than the fold up legs that Green Mountain grills uses on the Davy Crockett modeling. Either choice would be good for you if you are looking for a smaller unit. I am of course speaking about the mini version of the Rec-Tec. The larger version is excellent as well.
Loved the article and read the entire thing. Thank you so much for taking the time to write such an in-depth piece to help the rest of us out. With that said, I now want one of each!! It’s really so difficult to purchase one without being able to compare the taste side by side for each. We also just bought one of the Traeger’s on the last day of a Costco show. We have LOVED the taste, and aren’t looking back, from a pellet perspective that is. However, we’ve already had a couple of issues that concern me from a longevity and a safety perspective. So we’re going to return it, and ‘upgrade’ to something more substantial. I was leaning pretty hard toward Yoder, and then after reading the article, the Memphis really intrigued me (could have something to do with being born there, and raised on southern pulled pork). And then, Fast Eddy came into the picture. Any advise on how to make a decision without being able to conduct taste comparisons, which is really the most important thing. (We’ve been smoking a brisket and pork shoulders every week, with the occasional steak and veggies. So we’d like something that does both smoking and grilling, so both important, with the smoking component being the feature we’ll use a bit more of.)
The Fast Eddy's by Cookshack PG500 Pellet Smoker is a collaborative design from respected smoker manufacturer Cookshack and competition-barbecue-circuit pro "Fast Eddy" Maurin. The FEC (Fast Eddy's by Cookshack) line has been popular with competitive teams for years. While most FEC models have a utilitarian appearance, the beautifully crafted stainless steel PG500 fits right in with your shiny outdoor kitchen.
Ease of Use: At first, the unit appears somewhat mind boggling to use however when you get over it the first occasion when it turns out to be very simple. For one thing, there is a get-together video instructional exercise from the maker’s site for a less demanding get-together. Else, anybody that has used a BBQ before wouldn’t have any type of trouble with the unit.
At present, pellet grills are mainstream products, with pellet refills filling the market versus having to find timber, sticks, and charcoal to start a fire (since these pellets are made of sawdust, it’s easier for them to cast fire and completely combust into smoke with minimal residue). Old school pit masters dislike this product mostly because it’s too easy to use, like a microwave versus an oven.
Heating pellets, meanwhile, can consist of a variety of woods, including softwoods like pine, which contains resin that infuses food with a bitter unappetizing taste. Because it doesn’t really matter what’s in heating pellets, so long as they burn, they can also include bark and leaves and other impurities that can adversely affect food flavor and possibly pose a health risk if ingested. Because less care goes into the production of heating pellets and they're not guaranteed to be 100% pure hardwood, heating pellets are significantly less expensive than BBQ pellets, making them appealing to budget conscious shoppers. However, resist the temptation to save a few bucks and never use heating pellets in a pellet smoker.
They are often called grills, but, at the time of this writing, I consider them to be primarily smokers. Almost all of them cook with indirect heat and those that try to grill over direct flame don't do it well. If you love steaks, there are far better ways to cook them. But if you love smoked turkey, ribs, salmon, pork chops, brisket, and smoked foods, a pellet smoker may be the best solution available.
Hey Kim – thank you for this. I’ve had this happen with numerous pellet smokers, including GMGs. What happens most often when it happens is that I’ve been remiss in properly cleaning the grill out after several uses (vacuuming the fire pot out). This causes the ash etc to cover up the heating rod, thus making the temperature lower than expected. The auger keeps feeding the fire pot to compensate and you get what you’ve described.
Whenever pellet grill owners complain about temperature swings or losing their fire mid-cook, the first question we ask is “What pellets are you using?” Many times it’s a cheap, low-quality brand that produces excessive ash, which can interfere with the sensors that help regulate cooking temperatures. In that case, fix is simple: use better pellets that burn cleanly and regularly clean any residual ash from the grill. Often that’s all it takes, and the next time we hear from the customer it’s to order more pellets.
Also own a Big Steel Keg which I love! Didn’t want an egg or a Primo while I was up north WY & CO as I had to many friends complain about cracking when trying to use them in cold weather! Many times at Thanksgiving or Christmas I have cooked on any or all of these devices at -5 to -10. It can be done but with a strong wind it is quite a challenge! My Weber (been thru a couples) and my Keg still have high ratings for great steaks and burgers. But for low and slow you are pushing it to get there and my friends with the ceramic style units say it takes some practice and close attention. What I don’t like about and Egg or my Keg is if you do need to end up feeding the fire on a long cook it is a real serious challenge!
Smoking v. Grilling more about the temp you’re cooking at than how it’s heated. Smoking happens below 300F most of the time. The Sawtooth Pellet Grill can get to 550F-600F at the top end so it’s more of a grill at that point that smokes. I’ve grilled burgers and fajitas and other stuff like you would a gas grill. Works great and it’s made in the US!
CAMP CHEF: for over 25 years Camp Chef has been making quality cooking gear for all of your outdoor cooking needs. Our products include Outdoor Cookers, Emergency preparedness stoves, Pellet Grills, Smokers, Pizza Ovens, Cast Iron Dutch Ovens, Flat Top Grills, Griddles, Fire Pits, Outdoor Movie Screens, and many more. Camping, Catering, Tailgating, Hunting, Dutch Oven cooking or even just on your deck at home. Cooking is our passion.
Louisiana Grills was one of the first companies to muscle in on Traeger's one-brand show. The smallish CS 450 is one of its more popular models. In 2014, Louisiana upgraded all of its pellet smokers to include digital touch-pad controllers with integrated meat probes. Set it and forget it; the thermostat will maintain cooking temperature just like your indoor kitchen oven does. As a safety feature, the meat probe can be set for your desired target temp. When the internal meat temp rises to within 10°F of the target, the controller automatically drops the smoker down to 170°F (77°C) to avoid overcooking.
Regarding your question about a decrease in smoke flavor when using the pellet grill / smoker, I do believe you will experience a little bit of a drop off. This said, many people find the flavor from pellet grills / movers to be adequate. If you require a stronger smoke profile, you can always use one of the tube smokers that sits inside of the cooking chamber.
As you can see from the image of a Traeger Pellet Grill above, pellets move from a hopper (left) via an auger to a burn pot (far right). The rate at which the pellets are fed into the hopper is dictated by your Pellet grill’s thermostat. Extra fuel in the form of oxygen is blown over the burn pot to increase the burn rate and help regulate a nice, steady, and efficient burn. The lower your temp, the more smoke is created.