Turn it on to “Smoke” mode and use the P settings, or cook mode by selecting a temperature. When you select smoke or a temp setting you start the ignition sequence. The fan, igniter and auger motor turn on. The fan stays on until the smoker is turned off. The auger motor continuously delivers pellets to the red hot igniter rod in the firebox for two minutes under normal conditions. Then the igniter rod shuts off and the pellet fire burns with only the assistance of the auger and the fan.
The Camp Chef deluxe is an excellent mid sized smoker that strikes a perfect balance between quality and value for your dollar. The temperature control is super simple and gives you plenty of options to dial in depending on what you are cooking.
To solve the problem, several pellet burners have come up with ways for you to expose food to the flameand can actually get a nice sear. Still not as good as charcoal or sear burners in my opinion, but a lot better than the ones that are strictly indirect. Check out the Memphis Pro, Cookshack Fast Eddy, and MAK 2 Star.
When you think of a portable smoker and grill, you think about basic features. But with the Traeger Grills Tailgater, you get more than what most portable grills have to offer. At 300 square inches, this portable grill is enough to cook decent and succulent dishes for small groups. It can even reach up to 450 degrees F, so you’re never limited when it comes to the kind of meats you want to grill or smoke. We loved its EZ fold legs, which make it easy to throw into the back of a car, ready for the next adventure.
One comment I see a lot in various forums like Pellet Heads Forum is that you want as much efficiency as you can get. As with lump charcoal, this means burning as clean of a cook as you can with as little ash as possible. Different pellet mixes will produce differences in what you get in this area, and the cooker you’re using will dictate this to some degree as well.
Works best when using cheaper cuts of meat, that need to be cooked for a long time at a low temperature. This allows the connective tissue in the meat to break down, making the food tender moist and flavorsome. Smoking relies more on indirect or radiant heat to cook the foodstuffs rather than flames, and works at a much lower temperature, the formation of HCAs is far less of an issue. The heterocyclic amines are present but in much lower concentrations. The smoke you get from the wood being used in the smoker can be the source of harmful chemicals. These are the same chemicals that add the pleasant smell from the wood to the meat. The compounds are called polyaromatic hydrocarbons (PAH) and are a known carcinogen. These PAHs are present in a wide variety of commercially made processed and cooked meats but have higher concentrations in meat that has been home-smoked.
Meanwhile, it also has a 15-pound pellet capacity comparable to Camp Chef SmokePro (not as large but big enough to eliminate continuous wood pellet refills) and folding legs for better portability. However, certain users who’ve already bought their own REC TEC Grills Mini Portable Pellet Grill have complaints about it, like inconsistent heat distribution of the grill and poor quality control (certain grills break down easily).
And #3, good bbq or grilled meats should taste great without a ton seasonings or sauce. Beef especially can be excellent with simple salt! Make sure your seasonings enhance flavor. Another great read, the late (and much grieved at our house) Paul Prudhomme’s ‘Louisiana Kitchen’ again available on Amazon used for a couple of bucks and a masterpiece! Paul was a master of seasoning. Don’t kill it with seasonings and sauce, enhance the foods flavors. Barks on meat are great if they are right. However burnt, sugar and many other seasonings detract from the meats natural flavor. I personally love a meat you can eat without a sauce and then sauce if you want some added flavors going on!
Every outdoor cooking enthusiast wants an affordable pellet smoker that has all of the key features that even a high-end unit would have. In most cases, this is just a dream and a result of false advertising, because most impressive smokers typically cost a hefty sum of money. The Z Grills Wood Pellet Grill and Smoker claims to be a reasonably-priced smoker that offers top-of-the-line features, and many users have agreed with those claims. With this review of the Z Grills Wood Pellet Grill and Smoker, we’ll find out if it really does what it claims to do.
Today, there is no general disadvantage that is present among all pellet grills. Each model or brand has its pros and cons. There are a lot of different pellet grill manufacturers in the market today, including some cheap Chinese ones that you should steer clear from.
The Traeger Pellet grill can accommodate temperatures from 180 degrees to 375 degrees, and high. It has a state of the art digital temperature control system that not only monitors the temperature to keep it consistent and even, but also regulates the pellets the auger feeds to the fire according to that temperature. This is truly a grill worthy of a place in our pellet grill review.
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?
If you’re worried about buying a charcoal smoker and only firing it up 3 or 4 times a year then you can’t go wrong with this unit. You’ll be looking for any excuse to fire it up and experiment with smoking just about anything. It’s that easy.
I’ve got a 40lb bag of Pit Boss competition blend ready to go for the summer. Cost $22 from Amazon after shipping! I’ve only used Todd’s pellets to date so I cant talk about which one is best, but I was happy with the pellets. I’m looking forward to seeing how the Pit Boss ones light/burn.
The zest for barbequing is growing every year with more and more BBQ lovers venturing into the mystery of the myth-laden empire of smoking. We have spent years encouraging the outdoor cooking buffs to embrace pellet smokers, and until now, our efforts have brought about fruitful results.
The Ortech has two knobs. The large one, the “Cook Control” has settings for: Off, Smoke, 180, 225, 250, 275, 300, 325, 350, 375, and High. One smoker manufacturer says that the “Smoke” setting is about 160°F and “high” is about 525°F, but both can vary due to ambient temperature, humidity, fuel type and quality of the smoker. Another knob, a teensy weensy knob to the right of the LED screen looks more like a push button. Labeled “SMOKE” and called the “Smoke Control Knob”, it is meant to turn, not push, and it controls the pellet feed rate with auger on/off sequences indicated by “P settings”. The P settings range from P0 to P15.
Let’s start with the easy stuff and work from there. There are more than one type of smoker grills and they all have their own pros and cons. In the next few pages I’ll explain what I found out about each one.
The pellets used for smoking contain all natural materials; they are compacted units of sawdust. Unlike charcoal, pellets don’t contain any additive or fillers, so you always know that your food will come out safe and perfectly cooked. When you cook with a pellet smoker, you never need to add extra wood chips or flavoring agents, the natural pellets produce a smoke flavor that rivals all conventional smoking methods.
Mixing flavored woods with oak offers a couple of advantages, starting with price. Woods like cherry and hickory aren’t nearly as plentiful as oak and therefore cost more, making 100% flavored wood pellet more expensive than those that use a base of oak or alder. By using a blend of oak and cherry, pellet makers can keep prices down—and because oak is fairly neutral the cherry wood smoke flavor still shines through.
The Traeger Junior Elite is a compact unit that’s perfect for people who are just getting into pellet cooking; the unit is ideal for tailgating, small spaces and households that don’t have enough room for a large unit.
Is usually reserved for tender cuts of meat, that can be cooked at a high temperature relatively quickly. All meat contains animal fat, and it is inevitable that during grilling the fat will hit the fire and burn. A small number of harmful chemicals called heterocyclic amines (HCAs) are formed. These substances are released into the air within the grill and can permeate any meat that is above the fire. Animal studies have shown that eating food containing these chemicals can increase the chances of getting cancer. To avoid contamination by these substances, it is best to prevent any flare-ups, where the flames rise and bathe the food on the grill, and to make sure the meat is not over charred. Meat that has been over charred does not only taste bad but is unhealthy.
While the ability to smoke and grill is typical of any kamado, the Weber Summit Charcoal has some unique features, starting with a quick-start gas ignition that lights charcoal in about 6 minutes and gets you up to temp and cooking in about 15 minutes, a fraction of the time it takes with most kamado grills. It also features a hinged stainless steel diffuser plate, which makes it easy to add wood or charcoal mid-cook. As a testament to its dual role as smoker-grill combo, the Summit Charcoal’s fuel grate has 2 settings, allowing you to lower the coals for smoking or raise them closer to food when grilling.
First, the construction is excellent. Heavy gauge steel with solid weld points and heavy cooking surfaces mean the smoker will last a number of seasons. Second, the smoker is equipped with a series of dampers between the firebox and the smoking chamber, as well as out the top, giving the smoker full control over the smoke and temperature volume coming in and out of the smoker. As we mentioned before, however, it’s always best to start by testing a single damper and see how different movement affect the taste and moisture of the meat.
With a temperature probe for the meat inside the chamber, this allows you to keep an eye on the temperature of your meat without opening the grill. Nothing ruins a brisket or roast faster than the grill who constantly fiddles with the meat on the grill. Opening the chamber lets the heat out and that can quickly make for some tough meat. This handy feature takes the guesswork out of how ready your meal is.
I am the only person in the world whose full time job is testing, researching, reviewing, and rating grills and smokers. Not a bad gig! I measure temperatures, slam lids, turn dials, study warranties, kick casters, and cook a lot of food, and consider look, feel, and price. I try to select devices that cover a range of prices, endeavoring to offer you a winner at whatever you can afford. We think these selections are Best Values in their price category. The thumbnail reviews in our Top 10 Lists are in order of manufacturer’s suggested retail price (MSRP), but actual prices can differ significantly, especially since many of these items can be highly customized. Please click the red links to read our complete detailed reviews and find links to suppliers, many of whom sell well below MSRP. In addition to our Top 10 Lists, we have a huge searchable Ratings & Reviews database with hundreds of smokers and grills.
This Pit Barrel Cooker package is a pre-built UDS (ugly drum smoker) which is a vertical type that is inexpensive, portable and built to last. With multi-levels of cooking surface, smoke racks of ribs horizontally, or remove one of the grates and hang them to get more done at once. You can also hang sausage links or even turkeys for a beautifully smoked meal to impress your dinner guests with.
To be sure, there are pure “smoker” and pure “grills” but there are some exceptionally well-designed hybrids. I bought a Memphis Elite last year, and it is AWESOME! I made a pulled-pork masterpiece two months ago that was absolutely delicious… 8 hours on low temperature (225) then an hour on open flame (switching from a “smoker” insert to an “open-flame’ insert at 700 was easy) and it was awesome!
For example, it has a decent 570 sq. in. of cooking area, a patented ash cleanout service, endless versatility (wherein you can barbecue, braise, roast, bake, smoke, and grill to your heart’s delight), and an advanced digital control (the same one that allowed the Camp Chef SmokePro to take the top spot). However, the quality control for this unit is a little worse than SmokePro.
Red meats such as beef and pork generally have more fat content, so why not try leaner meats such as turkey or chicken. White meats can be just as tasty and have a lower fat content, and with a good marinade or rub can have a fantastic flavor.
Most old-timers will tell you that a buildup of soot and grease will improve the taste of your food. This does not prove true, in fact, it’s not good for you and can even be dangerous. At Grills Forever we want your grilling experience to represent a safe one. Therefore, before any cooking session, always clean your grill to optimize its performance and prevent any off-flavors. Check the grease pans or collectors before smoking, because the collector could be full and overflow, starting a fire. If there is a grease chute, then clean it for sure.
I have narrowed it down to either a Rec Tec or a Yoder. I plan on spending around the 1500 dollar range and wanted your opinion on which one is better between those 2 units. I plan on using it for grilling as well as smoking and don’t want a long warm up time. I value your professional opinion / comments to help me make my decision?
Comes with a medium sized grilling area of 19.5″ x 22″ (430 square inches). The PG24 is our second favorite pellet grill under $1,000 but it landed on the first spot (before they introduced the Woodwind) because of its better price and free shipping compared to the Rec Tec.
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.
Kamado smokers came into being after World War 2 during the American occupation of Japan. The GI’s who were stationed there took the all-American love of grilled food to a country that did not have the tradition of barbeque like the Yanks. So, there weren’t any grills like the ones back home to be had. Getting them shipped from the States would have been extremely expensive, so the cunning squaddies made do with what they had, which were the traditional Japanese ceramic mushikamado wood stoves. They did the job, and with a little tweaking, spread around the world as the GI’s took them with them as they left.
OK. I’m rambling a bit. To your point regarding Traeger. I think that the models you can buy at big box stores (Costco etc) are OK. I still hear a few complaints about blistering paint etc. But… their Pro Series Models are a different story. The new management at Traeger has come a long way in their efforts to reaffirm the Traeger brand as a legitimate BBQ Pellet Smoker brand that everyone from the backyarder to competition pitmasters can get behind. To that end, they only allow specialty retailers carry the Pro Series models, which are built with a bit more heft and better PID controls, electronics, etc. You can find these at Ace Hardware stores, places like the Whiskey Bent BBQ Supply store we have here in Lakeland, FL (there is now one in Odessa, FL) as well. You can find a Traeger Pro model by going to http://www.traegergrills.com/dealers.