I have put together the best pellet grill review of the top 10 pellet grills in the market today. Mind that this list was not just put together in a jiffy; all the names in this list have been carefully picked and chosen through strict inspection on performance, ratings and consumer preferences. Let’s take a look at the pellet grill review I have for you:
his grill also includes an electronically controlled temperature which eliminates large heat fluctuations that can dry or shrink meat. Other beneficial features include a side shelf, front accessory shelf, casters, a meat probe slide opening, a warming drawer, a rib rack, a utensil holder, and a seafood grill. The Cookshack PG500 Pellet Grill offers 784 sq. in. cooking space.
To operate a kamado, the lid usually hinges open to reveal a ceramic or metal bowl that contains the charcoal. A vent in the lower half feeds oxygen to the charcoal and the vent in the roof lets air escape.
This is right up near the top of our list for best pellet grill because it’s got a high-tech computer to correctly regulate the temperature, and automated auger, fully-electronic starter, and does a lovely job of smoking your foods.
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.
Have you reviewed at all the Grilla Silverbac? If so, does it not make your list because it isn’t as good a quality as those you have picked? I mean, when I look online for reviews of those who have bought them I haven’t found anyone disappointed with theirs, but perhaps they haven’t been out as long to have a track record? I’m so confused at this point as to which to buy with PID or no PID (some say smoke does better without one), thickness of metal, etc.
Forget the warranty and ask “When it breaks will the manufacturer still be in business?” They do not have repair shops near you. When it breaks will they be able to diagnose the problem over the phone?
Here are a few things that you should keep in mind when getting started with your smoker; these tips and tricks will help you turn out delicious meat and vegetables that are sure to please your family or guests:
First, you have to figure out what your budget looks like. Of the pellet smokers I cover here, the Rec Tec Grill Pellet Smoker is the most economical and best overall value – with solid construction and top end electronics controls.
Available in 24-inch and 36-inch units, the Camp Chef SmokePro is packed with great features for their size. It features a massive 811 square inch rack surface area, perfect for grilling multiple foods at once. Using an auto-dispensing pellet hopper that can hold 22 lbs of pellets, grilling is made convenient and efficient.
The MAK 1 Star General boasts our favorite digital controller: It’s highly programmable and easily accessed via the internet from anywhere in the world. Made entirely in the USA, the 1 Star General is solid-feeling, with a heavy-duty powder coat. The hood is a rolltop, meaning that, unlike a lot of its competitors, the 1 Star doesn’t need much rear clearance, and there’s plenty of room inside. The 1 Star includes a 214-square-inch slide-in upper rack, and an additional rack is offered as an option. Our only criticism: Not only is it built like a tank, it kinda looks like one, too.
The cooking area is ample, at just over 700 square inches. That’s nearly 20 inches x 36 inches. At a full three feet wide, and almost two feet deep, that’s no joke. You can feed a large group, or just make yourself enough for thirds, fourths, and lunch for the next week.
Hi Jennifer, the Traeger grill you purchased should serve you well. You can see a picture of one of them installed here. I think this is the grill style you bought. One thing the sites you’ve researched (including my own article above) might not have stressed is that Traeger recently hired a new CEO and is actively working to attain the name, reputation, and reputation for quality that they once had. I’m confident should you have any problems with your unit that they will stand behind it and take care of them for you.
The huge cooking chamber can fit a couple of 30 lbs turkeys or even a 50 lbs whole hog! Inside the grill, it’s all quality build. Marine grade stainless steel parts all throughout, 1/4″ thick stainless steel fire pot, stainless steel grates, etc. This will not rust out on you. REC TEC is so confident in their grill, you even get a card on purchase with the direct line of the general manager, as well as the personal cell numbers of the co-founders, Ray Carnes, and Ron Cundy.
Best of all, with a pellet grill, you can “smoke” your food at a very low temperature to create fall-of-the bone tender items like ribs or ham. This gives you a huge range of options when it comes to the types of meals you can prepare with your grill. You certainly will not be limited to just burgers and dogs! Think Cornish game hens, smoked turkey legs, lamp chops, smoked salmon, fish tacos, pot pie, and even pizza or cornbread. Some people even use their pellet grill to make desserts such as cookies or bread pudding.
Lastly the customer support is spot on. When I got my Bull the freight driver said they lost my pellets and told me to call the shipper .So I did and before the truck left down the street I was getting a email confrimation that another order of pellets was on its way with no questions asked.
Pellet Cost and Consumption: Cooking pellets for pellet grills cost about $1 per pound depending on the brand, flavor, and if you can get them on sale. The shipping cost can play a factor on their price as well. For a lower BTU, you can get a cheaper brand of pellet for 75¢ a pound, but as a consequence you’ll deal with more filler and they get consumed faster by the flames.
Sorry for the long book all, hope there is some info that helps all of your readers to avoid all the work and ruined meat. The books I recommend are great but there are a ton more out there with great info as well. (And yep still looking for the magic bullet on brisket, best I can say cook till floppy and don’t let the juice out! GL)
For price and ease of use it is hard to beat the small gas smokers like the Char-Broil or the Camp Chef Smoke Vault. Snobs snort at gas smokers, but we’re here to tell you that many top rated BBQ restaurants use big gas smokers, and the small ones are really inexpensive, easy to set and walk away, and the product will make you a hero. With a high quality modern barbecue smoker you no longer need to hover over your machine for hours, constantly monitoring the temp, fiddling with the dampers, shoveling coal, and adding wood. A good smoker means that you can win the battle against creosote, soot, and ash. With a good smoker you can get your food on the table on time and not fear that it is over-cooked or under-cooked.
As you can see, for Plowboys Barbecue, as with most other winning teams out there, competition BBQ success is all about mastering a process that you can duplicate. Not having to sweat the fire management side of things is what Todd Johns loves most about his Fast Eddy’s Pellet Smoker.
Hey Shannon – they all have their merits. Budget dictates a lot. If you’re in the $1000 or under range, Green Mountain and Rec Tec are great choices. Both have developed near cult followings, with GMG a little ahead of the curve on that front having been around a bit longer. I love the Yoders as far as moving up on the price range is concerned. Will last you forever and they offer a solid product with great support. MAK grills are just beautifully made. There’s no other way to put it. The “General” models are superbly crafted. Love that MAK offers built in cold smoking as a capability. Am I helping here or just making things worse? Hahaha.
Avoid flames. – Your food should be cooked from smoke and indirect heat, not a flame. If you notice that your smoker is flaming up, you can spray the flames down with your water hose or adjust your racks so that the flames aren’t touching your food.
If the one pound bag says Hickory, there’s only hickory in the bag! That’s true of the other eleven pure flavorwood types as well. With Mesquite, Apple, Cherry, Sugar Maple, Oak, Pecan, Orange, Sassafras, Mulberry and Black Walnut, there’s a flavor for every food and every palate!
When you can set and forget your unit, it gives you free time to do other things during the lengthy smoking process. This isn’t the case with conventional wood or charcoal smokers; they need a full day of maintenance and tending.
The kamado is another design growing in popularity. Usually egg shaped and well insulated, traditionally made from ceramics, but more and more are being made from steel. They are versatile and especially good at cold weather cooking. People love them and manufacturers respond by churning out more choices every year. These days you can find some inexpensive models for a few hundred bucks, but if you want a good one that has unique and thoughtful features, produces great results and will last a long time, take a look at Kamado Joe. They’ve always offered high quality cookers, and never stopped trying hard to earn more market share. A couple years ago they introduced a unique multi-level grate and heat deflection system called “Divide and Conquer” that provides versatility and comes standard with the model on our list.
Replacement parts are guaranteed for one year from date of purchase. The Cookshack PG500 Pellet Grill offers a lot of room to cook your favorite foods for a group of people or a large family and is constructed entirely from stainless steel. However, this product is expensive when compared to other types of pellet grills currently on the market. This model also has the potential to rust if left out in the elements without being properly covered.
The shorter the cooking time, or the lower the temperature, the less likely you will create those chemicals that can increase the cancer risk. Processed meats like sausages or fish take much less time to cook on a pellet grill than pork or beef. However, if you don’t want to give up your favorite piece of brisket or pork shoulder, you could always part cook the meat in your oven or microwave, and finish off the cooking using your pellet grill. The effect of this is similar to marinating. The outside of the meat is sealed before it comes into contact with the smoke from our pellet grill, and thus the harmful chemicals cannot penetrate into the food.