To help our readers find the right products, we spend a lot of time on each review. It is around 55 hours per article, we think. That’s not including all the volunteer hours our dedicated team of product finders and reviewers put in. All in all, it is a lot of work for these smoker reviews 2018. It is about a week per guide, giving us time to personally test each product. All this adds up to a very comprehensive set of data that you can read for free and we use to write these best smoker grills reviews.
The smoker also comes with a multi-fuel system, meaning that you can use propane, charcoal, and even add wood to the base layer of the smoking chamber to achieve the right smoke flavor. It comes with an aluminum veg basket and pot, plus its ridiculously easy to transport with cool touch handles.
Up next to find its place in our pellet grill review is the REC TEC’s mini portable pellet grill. It has a 341 square inch cooking surface with 180 degrees to 550 degrees Fahrenheit temperature limit, with 5 degrees increment. But it can easily reach 600 degrees Fahrenheit in full mode. It has a satisfactory pellet hopper capacity and has folding legs. It is great for travel and movement as it is compact and small in size.
The construction is heavy duty as well. Quality gauge steel sides and porcelain coated cooking grates make the smoker nearly indestructible. The American Gourmet also has a chrome rack int he smoking chamber, allowing for two-layer smoking and warming, even as the lower firebox is full of meat as well. The indirect heat will allow the meat to cook slowly, while at the same time infusing it with the smell and flavor of the charcoal or your favorite wood choice.
We know choosing a smoker can feel daunting, but take the time to read through the advice we’ve included and familiarize yourself with the features of the grills above. Consider your budget, and the features that you really need, and then go get the grill that works best for you. If you take our advice, we’re sure you’ll find the perfect unit at the price you’re expecting. Enjoy the back yard, and throw an extra rack of ribs on for us!
This pellet smoker will take your outdoor cooking experience to an entire new level with its massive 560 cubic meter cooking area that comes with a removable rack. Its temperature range of up to 500 degrees Fahrenheit make it an excellent choice for grilling, smoking, braising, baking, roasting and barbecuing. Reasonably priced, it’s a great investment. It’s made of high-grade materials and the most advanced digital controls, including an auto pellet feeder and LED controls. Cleanup is also 60% less demanding because of the convenient trap door for burn pot cleaning. With this efficient pellet smoker, every penny you spent will be worth it.
Before you hit the barbecue store down the street, take a few minutes and read our list below. We don’t claim to know everything about smokers, but we’ve been smoking meat for a while, and, when it comes to finding the right smoker, we’re pretty experienced. After you’ve thought through the questions above, check out our picks and then make a choice based on what’s best for you.
The Camp Chef PG24S lets you set the smoker to your desired settings so you can leave it to relax while it does the rest for you. With an advanced digital temperature chip, it steadily monitors the temperature, achieving constant cooking temperature at all times. Dual LED temperature displays allow you to easily check the temperature of the food kept inside your smoker without losing any heat. With an auto-dispensing pellet hopper that can hold around 18 pounds, your pellets are used efficiently. The grill can work in temperatures that range from 160F to 400F.
Rating: This is an 8.5 out of 10 grill. It could’ve gotten a higher rating or at least a rating like its sibling Pit Boss, but too many quality control complaints brought its rating down many notches.
Another option is to put a griddle (or GrillGrates) on the pellet smoker when it’s cranked to high heat, get it blistering-hot, add just a little oil to prevent sticking, and sear by conduction on the metal. It should take only two to three minutes per side. This is a good technique for reverse-seared meats: You start them indirect, low and slow on the cooking grate, with a little smoke, and then sear the surface with direct contact to the hot metal griddle to create a delicious brown crust. It’s not as good as searing directly over hot coals or gas, but it’s a good compromise.
Made in the USA of 304 stainless steel formed into a charcoal basket with a built-in water reservoir, it corrals your charcoal on one side creating two distinct temperature zones. On the indirect convection heat side you can bake, roast, and even hold low and slow smoking temps overnight. On the direct radiant heat side over the charcoal, Slow ‘N Sear creates a searing zone that rivals steakhouse temps. It creates the hottest sear zone we’ve ever tested on any grill. Click here to learn more about the Slow ‘N Sear and for links to buy.
Smokers come in many different sizes, and choosing the right one will help prevent you from dealing with any hassles later on. If you are single or will only be cooking for a smaller family, a smaller smoker might be a good option. If you have a large family or will be cooking for a crowd, however, you will obviously need a much larger model.
As the worldwide glorification of BBQ intensifies, people around the globe want more BBQ morning, noon and night, with the ability to enjoy any recipe cooked outdoors anywhere. Supply rises to meet demand with an overwhelming variety of grills and smokers offered at prices ranging from economical to extravagant. If spring finds you considering replacement of a decrepit grill that didn’t make it through the winter, or adding that coveted smoker you dreamed of for so long, the selection process can be daunting. To get you started on the right foot, we have selected the Best Value Grills & Smokers of 2017 from our searchable database of ratings and reviews of over 500 cookers from 185 manufacturers.
Once it reaches the ideal temperature, it uses an Internal Temperature Sensor to maintain it throughout the cooking process. Forget about checking on the status of your grilling every few minutes, this unit makes sure your food is cooked thoroughly and evenly — no babysitting needed here! This way, you can enjoy your time with your friends, which is what a BBQ party should be.
Hey Greg! Sorry so long for my reply. Man, so cool about your Yoder! I’m sure you’ll love it. Everyone I talk to who owns one loves theirs. I agree 100 Percent on pellet quality and cook time. I’ve had luck cooking at lower initial temps and ramping up after the first couple of hour. I’ve also used the A-Maze-N Tube with success.
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.
Pellets are made of compressed sawdust. It’s wood and wood burns when heated. If you starve wood of oxygen when you heat it, it smokes rather than burning to ash. This smoke is the best for providing food with an all natural flavor!
We also loved this smoker because it has an auto shut down feature. That means you can even go to the office and enjoy delicious smoked ribs by dinner time. Only 30% – 35% of the existing smokers have got this feature.
Many people have asked me if a charcoal smoker is the healthiest option. They feel that gas smokers are a much healthier option. To be honest, the health factor depends on your expertise. If you want to keep the meat away from getting burnt then you need to know what you are doing. I have written a post on this. Get the facts and then you can decide which smoker is healthier.
Is it common to have a lot of ash blowing throughout these pellet smokers? I thought it was supposed to be minimal ash and that it’s supposed to stay in the firepot. I noticed after two short cooks I have ash everywhere. The pellets are Perfect Mix from cookingpellets.com, but by “perfect mix” I don’t think they mean to mix ash from their product with your BBQ. Also, didn’t put off a lot of smoke, and really couldn’t taste any smoke at all.
The Grilla Model I have is their flagship pellet smoker, and it’s different in both design and smoking ability. Once look at its upright footprint and swinging door access, and you can see what I mean by a fresh take on pellet smoker styling.
Pit Boss takes pride in their top-of-the-line cooking process. The Pit Boss 71700FB uses a fan-forced air accelerate to maintain the flame, achieving that flavorful smoky taste. Its flame broiler also has two cooking settings, direct and indirect, that elevate the food’s flavor while keeping excess grease away.
The cooking surface – is big considering the price of this pellet smoker. 429 square inches of the main cooking surface and 141 square inches of the rack. It is definitely enough for a big family or for a bigger party. It also comes with an extra heated rack that you can remove at any time.
Pellet smokers are fueled by electric but use wood pellets to burn in order to offer heat and smoke. These units can be as handy as an electric smoker with the additional benefit of offering a genuine BBQ flavor.
Hey David – You might find this amount of space a bit limiting for your needs. My advice is to always overshoot your needs a bit in terms of cooking capacity. Consider the next size up for the amount of cooking you’ll be doing.
One of the higher end pellet smokers you might want to check out, and one I’ve had the opportunity to try out myself, is the Memphis Pro Pellet Grill. This pellet grill is not for the faint of heart price wise. However, I can attest to the fact that it is one of the most robust, versatile, and pleasurable pellet grills I’ve used.
Looking at the history of the pellet grill, Traeger Pellet Grills were the very first smokers available. It was patented in 1986 and production began in 1988. Because of its patent, Traeger had zero competition for 20 years. But in 2006 the patent expired, and new (and possibly better) pellet grills hit the market.
Some pellet grills allow you to regulate temperatures in 5-degree increments, giving you pinpoint heat control. A thermostat in the cooking chamber sends precise signals to the controller and regulates pellet delivery.
Hey, thanks so much for letting me know what you guys finally decided on buying! The Memphis is a great all around cooker. I loved the Memphis Pro series model I tried out at home. Dead on accurate and quality all the way. Congrats on your purchase. I know you guys will be happy!
According to Bruce Bjorkman of MAK, his cookers use about 1/2 pound of pellets per hour when set on “Smoke” (about 175°F). At 450°F, the high temp, they burn about 2.3 pounds per hour. This is about the same average as I have experienced on a variety of pellet eaters. The burn rate will vary somewhat depending on the outside air temp, and how much cold meat is loaded in the grill, but cooking load should not have a major impact. Cooking pellets run about $1 per pound depending on the wood flavor, brand, if you get them on sale, and if you have to pay shipping. As a point of comparison, Kingsford briquets list for about $0.75 per pound, but they don’t pack the same BTUs because there are fillers. I usually buy 40 pound bags of BBQr’s Delight pellets from BigPoppaSmokers.com for $45 and shipping is free to IL. That’s $1.13 per pound. That means that if I cook a slab of spareribs for six hours at 225°F I will probably burn about 4 pounds at about $4.50. If I put 8 slabs in there in rib holders, and allocate 1/2 slab per person, my cost for 16 people is about $0.28 each. If I grill a mess of chicken parts at about 325°F for about 1 hour, I will use about 1.5 pounds of pellets for a cost of $1.70.
Nowadays, for domestic use, the hardwood smoker has been replaced by ones using readily available charcoal. If its flavor you are looking for, charcoal smoking can’t be beaten. It gives the most authentic smoked barbecue flavor of any of the new smokers available. However, it does come at a price. Using charcoal can be dirty, and you have to deal with the ash left over from the cooking process. The hardwood charcoal will impart a flavor to the meat you are cooking, along with any additional wood chips added. This can give a rich, deep taste to any meat prepared in a charcoal smoker. The modern ceramic Kamado-style smokers, for example, are highly efficient in the burning of the charcoal, and temperature control is a simple matter of managing the airflow into the smoker. After just a few cooks most people have mastered the temperature control for ‘low and slow’ smoking, and the smoker can be left for hours, such as overnight, without tending.
Smoking with logs as both a heat source and flavor source is trickier than any other fuel, but the Karubecue C-60 Pit is designed to let the greenest novice smoke meats like a wizened Texas Pit Boss. You have to feed the fire every half hour, but that’s all you have to do, Karubecue’s brilliant design makes perfect smoke from start to finish every time you fire it up. The results are truly extraordinary!
Speaking of competition cooks, you’ll find that many competition BBQ pitmasters who use Pellet grills as their primary means of cooking are among the more well rested come Saturday. The next step we’ll cover in this selection of Pellet Grill Reviews is getting your pellet grill / smoker up and running. Again, what you may not see in may Pellet Grill Reviews is repeated mention that you’re not going to get that “deep smoke” flavor profile using a pellet smoker. Though, this can be achieved by using something like the Amazen Pellet Tube Smoker 12″.
Some products feature the wood-pellet fuel system as a bonus, but the Camp Chef SmokePro SG makes its wood-fired function the star of the show. Using 100% real hardwood pellets, recreating 5-star-cuisine level dishes on a large scale is now made convenient. Though it still has limited reviews, it wouldn’t be a surprise if this smoker quickly becomes a best-selling choice. It’s the kind of smoker that you need if you want hassle-free and fast cooking.
Some people think simple is best and some love a smoker grill that comes with all the bells and whistles on the market. If you are someone who likes to have all the latest features have a look out for a smoker grill that has some of the extras below:
The lovely smoky taste, however, comes from wood, and very few smokers are actually wood-fueled, so there are other features that go into core performance. Automatic feeders demanded some scrutiny. If they’re linked to a digital heat control, they may feed to quickly or too slowly. Side burners require the same consideration. The right amount of smoke creates a delicate flavor, but too much can leave your meal tasting like you rescued it from a forest fire.
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