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Whether you call them pellet grills or pellet smokers (the terms are interchangeable), there’s no denying the impact these do-everything cookers are having on BBQ. In the past year alone, interest in pellet grills has grown at an astounding rate, with the number of online searches nearly doubling. Although they’ve been around for over thirty years, it’s only recently that they’ve earned the title of the Hottest Product in BBQ.
I follow the instructions and place about 1/2 pound of apple pellets into the tube and lit it up . After 10 minute and blowing the fire out as instructed the amount of smoke the tube put out was truly amazing as the name states. It states that you can use it for all type of grills which I was using propane at the time. … full review
The Pit Boss really is the boss with its 700 square inches of cooking surface. The space alone isn’t what makes the Pit Boss 71700FB one of the best wood pellet smokers available. If you thought the Traeger TFB29LZA Junior Elite Grill had a lot of space at 300 square meters, then get more than double that with Pit Boss (the Rec Tec grill below beats it by only 2 inches).
Are you catching on that there’s a bit of a “favorites play” going on with wood pellets?  No selection of pellet grill reviews is complete without a little bias. I try to be objective here. See if you can catch on to which models I prefer!
My girlfriend told me her dad had just purchased a gas smoker and he loves it. I followed the smell of smoke to the grill master himself. Her dad was checking on the meat and this was my chance to ask him about his new smoker grill.

As you can see, I had the Memphis Pro running along side a Pellet Pro grill I was testing at the same time. The stainless steel cart comes with shelving on each side, I removed the right shelf for space saving purposes – which was a snap by the way.
This time it’s a suggestion to those who need to bring the pellet smoker along when going out camping. Small portable pellet grill, equipped with plenty of useful features. You can easily put it in the car with you, as it has foldable legs and is lightweight.
For the best value, we’d go with the Masterbuilt M7P 7-in-1 Smoker and Grill. The unit is a really great grill with tons of versatility, high quality construction, and multiple fuel sources. Masterbuilt thought of everything on this unit, and it shows. The whole unit is well constructed, should last you a number of seasons, and is priced at a really good value for what you’re receiving. So if you’re committed to the smoking and grilling process, but want a really quality and versatile unit, you’ve found what you’ve been looking for here.
There is loads of space for grilling, not only is the main grill huge but it has additional racks that can be added to expand the space for grilling. Any sized get together can be served from this grill.
The round ceramic shell makes them very efficient heat retainers, making very high temperatures possible. You can get a kamado up to about 750° Fahrenheit, hot enough for a wide range of uses. They are controlled temperature-wise through vents, and when automated or used by an experienced practitioner, they can give extremely precise temperatures.
When you’re looking for the best charcoal smoker, you’ve got to analyze the features. Start by considering what kind of meat you want to smoke, usually. Is there a certain brand that makes a difference? Are you wanting ceramic coatings? Or even solid ceramic? What about fuel? Are you a wood devotee, or is charcoal or wood chips best?
I know, I know, no one likes to read the instruction manual, but even as an expert you see the advantages learning the specifics of your grill. Reading the manual is key. Generally, you should not use water to clean the pellet smokers, so keep your hose pipe far away. These smokers have digital controllers, a motorized auger, a fan and an igniter rod for the fire pot. These parts will get destroyed if they come into contact with water. You should gently dry scrub the dirt off these parts, making sure not to disassemble any parts. Cleaning the thermostat will also prove essential; otherwise, it may read temperatures inaccurately.
Its burn system is also digitally controlled and the cast iron grids are porcelain coated to boot to make them as durable as possible. The heat is exact and consistent plus it is fueled 100% by natural wood pellets, which means you’ll end up with a consistent burn every time with little ash residue afterwards.
To ensure you always maintain a clean burning flame this Pit Boss grill comes with an electric ignition and fan forced air. Once the air has been fan forced into the grill it gets channeled around by the flame broiler.
Pellet Grills are known as do-it-all cookers that can smoke and grill. However, most pellet grills are primarily indirect cookers, with a solid diffuser plate sitting over the fire. That design allows pellet grills to excel at smoking, but it also keeps cooking temperatures down. In fact, many pellet grills max out at around 400-450°F. Although that’s certainly hot enough to cook a burger or steak, it isn’t hot enough for the high heat searing or open-flame cooking most people associate with “grilling.”
Tell me that’s not one of the most killer Made In America intro videos you’ve ever seen! Really speaks to the mindset Yoder has regarding quality and durability, not to mention the company’s pride regarding operating from the heartland of Kansas in the good old USA.
Move it around a bit so you can feel the weight. Is it heavy or flimsy and light? While a pellet grill doesn’t need to be overly hefty, you don’t want it to be too light on its feet either. The grill should feel sturdy and there should be no visible gaps or spaces that will allow heat to escape.
Number two when cooking with charcoal (yes plain Kingsford is good stuff if you do it right, a lot of the cheaper brick and cheaper lump can put some weird twangs in your food) brick or lump can produce quality high temp steaks or slow & low bbq! To add some nice flavor add some wood, but do your homework! I think Clark ‘Smokey’ Hale has one of the best books ever for the grill and Q master, “The Great American Manual on Grilling and BBQ or something like that. Last I saw you can grab a used one on Amazon for a few cents and some shipping. The most prolific thing I read in there that so many miss, is burn your wood and your charcoal to where it is literally a coal of gray ash covered glowing ember. Do that and you will find a new flavor in your cooking! Problem is so many places think heavy smoke is great, as they are trying to imitate cold smoke flavors! They are not the same! All this talk I see here about, “I want heavy smoke flavor.” I can tell you if you burn your wood and your charcoal (and I feel even lump needs to be well on it’s way to gray ash covered or you get bitter smoke even though many say not necessary) to a red ember with gray ash covering 80 to 90% minimum preferably completely covered your flavor profile will change. Many supposedly good bbq restaurants I have been in serve something with a bitter or ash flavor, which I find much less enjoyable.
Here’s a unit that deserves a look if you’re one of those people who don’t care about status and just want to add some extra smoke in your life. This 40″ front controlled smoker from Masterbuilt is spacious and can smoke a variety of foods. From full slabs of ribs to whole chicken and whatever else you want to add to the mix.
Hey Dan – I think you’d really up your versatility with a good pellet smoker. Smoke profiles seem to depend largely on the quality of pellets used and then also on the burn consistency of the fire pot. What I mean here is that many pellet smoker users tell me that they prefer models that cycle over faster with frequent temp checks rather than those with longer wait times between temp checks. Cycling faster means that pellets burn more consistently and do not rest to a “charred” state and they “reactivate” This latter problem sometimes results in less than optimal flavor. Yoder smokers cycle very fast and are preferred by many due to this and their thicker metal construction.
Before buying, please note that most pellet smokers need access to electricity to run the digital controller, the auger that transports the pellets to the firebox, and the convection fan that circulates the air in the cooking chamber. These cookers can use a lot of pellets at high temps. At high temps there is little or no smoke, and at low temps smoke is unavoidable. So if you want to cook, say, a chicken breast low and slow to retain juices, but you don’t want any smoke flavor, you’re outta luck. If you want to torch a thin burger to get a crunchy crust and add a little smokiness, you’ll get great smoke flavor, but it is hard to get the crust. But if you want killer ribs, bacon, smoked salmon, etc., pellet burners are hard to beat for convenience and quality.
In fact, 80 to 85% of pellet smokers in the USA are Traegers. The consensus is that they are reasonably well built, though some buyers complain that quality has dropped since manufacturing moved to China. But of course we hear more complaints—as well as more praise—about Traegers, since eight out of 10 pellet smoker owners have one. Traeger can be found in many national chains, like Cabela’s and Costco. It’s not unusual to find special deals on this popular product line, so keep your eyes open.
The best way to ensure your pellet grill lasts for years to come is to purchase one that’s built well and features quality construction. If you’re in the store, lift the lid and feel its weight—is it flimsy or made from a heavier gauge steel? Pellet grills aren’t like offset smokers, they don’t need to be hefty, but they shouldn’t feel delicate either. When you close the lid, see how it lays on the grill—are there gaps or is it flush, providing a good seal? Check out the joints, the hardware, and any welding—does the grill feel solid? It should be sturdy and all the joints and seams should fit together snugly, no gaps or spaces for heat to escape.
There’s a lot to love about the Open Range, but versatility is its biggest selling point. A reconfigured offset with the firebox on the front and a smoking chamber above and behind it, the Open Range excels at both smoking and grilling. In fact, it performs so well as a smoker that it’s the go-to cooker for 8-time American Royal Grand Champion Chris Marks> (somewhat less impressive: our competitive team uses a Good One as well). However, what differentiates the Open Range from many traditional smokers is that the firebox has a grill grate, allowing you to do high heat grilling right over the burning coals.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
The PID controller come in handy when using this grill seeing they help correct any errors or changes in the desired temperature. I love the WIFI capability, which makes it easy to control the temperature from my phone. Once I set the temperature, it maintained it, and whether I’m smoking salmon, ribs, or chicken, the results are always excellent.
PID Controllers – The most sophisticated type of pellet grill controller, PID controllers use complex algorithms to achieve and maintain the desired temperature within a few degrees. They, too, feature LCD display and one-touch buttons for setting the temperature in 5° increments. However, unlike controllers that use fixed cycles, a PID controller continuously measures the grill’s temperature then adjusts its cycle, adding pellets when necessary to hold the correct cooking temperature throughout the cook. Because they’re more sophisticated, PID controllers can accommodate programmable meat probes that have the ability to automatically lower the grill’s temperature when food is done.
As we had hoped, it is not a complicated beast. It is easy to clean and there aren’t any little spaces fat could accumulate and turn nasty. A quick wipe down with hot soapy water and a rinse and you’re done. Couldn’t be easier.
Because of its Smart Smoke Technology, you can set this grill up and just forget about it and your food will cook well. Assuming that you don’t need to turn your food, you can guarantee that it will cook right because this grill has automated electric feed system that maintains cooking temp up to 450 degrees Fahrenheit.
The push-button ignition sets and maintains the selected temperature throughout the entire cooking process and the pellets are automatically fed into the firebox, which means there are no temperature fluctuations. No other grill on the market has this sophisticated ‘brain’. Also you can adjust temperatures from 180 to 500 degrees Fahrenheit.
You now know which is the best smoker grill I chose. Maybe you agreed with me and my friends or maybe you thought another type was the best for you. Now you must decide how much you want to spend. While researching smoker grills, I saw that you can really own your personal smoker at any price. From 60$ to 7000$. The more you spend the more features like automatic start, auger control, temperature control you will get. Size will also increase with price. You can get 7-8 smoker grills under 100$. But all of them are too small to meet a family’s needs.
By far the best electric smoker we reviewed is the Masterbuilt 20075315 Front Controller Smoker, but before we get to our review, there are some things you should know about why this ended up on Our Best Picks list. To see what it beat to get here, check this link.
A few people mentioned assembly being difficult. Some commented on the lid, saying it would need to be replaced at some point because of sun damage and a few mentioned the grates don’t fit properly, which isn’t necessarily a deal breaker, just annoying. One reviewer gave it a good grilling (bad pun, sorry) but he’s been one of a handful. Actually he’s been one.

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