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Still, not all blends are equal. Some use a higher percentage of flavored wood than others. It’s pretty common to see a 70/30 ratio, with 70% of the wood being oak and 30% flavored wood, but a brand like BBQr’s Delight uses more flavored wood, using a 2/3 to 1/3 ratio.
Pellets are available from a number of sources because they are popular for use in home heaters, so if you are worried that you will be buying a gizmo that might be worthless someday if the pellet supply runs out, it is unlikely. As more and more pellet grills appear, and word of their excellence spreads, sources for pellets will become numerous. I’ve even heard of a few Home Depot’s carrying them. The bad news is that I have tried several brands and I always return to BBQr’s Delight. They seem to have the least sawdust, so they are less likely to clog the auger, and they have a higher percentage of the flavor wood on the label.
Because the burn pot is small, there is usually a hot spot directly over it. Some units have an optional perforated section above the burn pot so you can put the meat over direct flame, but the ones I’ve tested still do not sear properly. And there is no way to set up a 2-zone cooking system with a cool zone. As with most other grills and smokers, the differences between lower and upper racks is not huge, so think of it as one heckuva indirect heat convection smoker with precision temperature control.
This grill actually came about because of an IndieGoGo campaign. IndieGoGo is a crowdfunding platform wherein interested parties on the Internet can donate money to the maker if they want his invention or service to come about. The Z Grills Wood Pellet BBQ Grill and Smoker got its $500,000 from its donators and now the previously nonexistent Z Grills Company now exists to make their wildly popular grill.
This four rack smoker is very easy to use. The unit holds a steady temperature well, although it can take quite a while to get up to temperature. Clean up is also super simple with the racks pulling out for easy cleaning.
This point is unique to smokers. A grill doesn’t rely on the delicate control that a smoker utilizes, and grills don’t need to retain heat for the same periods of time. In order to do its job well, a smoker absolutely must provide exemplary heat controls. Simple products may use a series of strategically placed vents, and digital options more often rely on automatic feeders and display screens. Again, we didn’t look into which of these methods was superior, only whether or not they performed well.
Rating: This is a solid 9.5 over 10 in my book. It’s four points below its brethren Camp Chef not because it’s less of a grill but more because the Camp Chef SmokePro DLX Pellet Grill is practically perfect.
Wood pellets are an all natural product. No petroleum products in them, no fillers, chemicals, or binders. They are an excellent source of smoke flavor and compact energy, 8,500 BTU per pound. No hot coals, no flareups. There is also very little ash: 10 pounds of pellets will produce about 1/2 cup of ash. All the rest is converted to energy and combustion gases. I clean out the bottom of the ones I tested after about 10 cooks. At high temps there is very little smoke, at low temps the pellets smolder and produce superb but understated smoke flavors. Click here for more about pellets.

This black porcelain enamel coated barrel is a straightforward vertical smoker. It comes with a number of additional tools and hooks that help users grill or smoke essentially any kind of meat or other food.
Back to the Pit Boss. The cooking space come in ‘Large’ and ‘Deluxe’. The Deluxe refers to the additional features and finishes.  What we really like about the PB is the cooking temperature range from 180° to 500°F, which you can control with the simple turn of a dial, but it is an old-style dial. Possibly unrelated to this, but something that needs to be looked at is whenever you switch cooking temperatures the auger carries on running for about four minutes before trying to adjust to the new temperature. As we discovered this isn’t a problem you’re going from low to high, but it is if you’re trying to bring your temperature down. We almost lost our wings because of this.
I am a little concerned as upon my first time using this grill I was unable to get the temps up to the instructed 350 degree burn in. I did let it burn in at the max temp it would go to which was 200 degrees for an hour. I had already committed to the smoking of a prime rib so I set the grill to high smoke and in my amazement it went to 225 degrees and cooked for 3 hours at that temp, for the second part of the cook it requires to set the grill to 400 degrees I did this and the grill would not heat up past 186 to 195 degrees. A little upset as this is not what I was hoping I would get with this product. I have emailed Camp Chef and will update this review upon the return communication and results of … full review
The Cookshack PG500 Pellet Grill is the one pellet grill currently on the market that utilizes charbroiler technology, which lets you get the same great taste as any high-end commercial grade charbroiler. This pellet grill is constructed from stainless steel. The nickel plated grates are made from 3/8 304T stainless steel. T
Shawn, I do not have direct experience with the Pit Boss pellet grill. The Pit Boss is made by the same company that makes the “Louisiana Grills”. The Louisiana pellet grills are their nicer models and the Pit Boss is the cheaper version designed to compete with Traeger. I don’t like the idea of buying a company’s second best product. The folks over at Amazing Ribs do have some hands on experience and wrote the following review: http://amazingribs.com/bbq_equipment_reviews_ratings/smoker/pit-boss-820-deluxe-pellet-smoker
The Good One Smokers tend to fly under the radar, which is to say surprisingly few people know about these unique cookers. That’s a shame, because just about everyone who owns a Good One loves it. While all of their models fall into the category of a smoker-grill combo, the Open Range is the most popular.
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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.
The main cooking surface at your disposal measuring 570 square inches, which is heated by pellets. It is able to heat up the surface from 160 degrees to 500 degrees F. It is great for long and slow meat smoking.
All of this is run on electricity, which more than one professional Pellet Head BBQ pitmaster will tell you is of premium importance during competitions – and is not always easy to come by! Let’s continue with some Pellet Grill Reviews 101 and talk about heat delivery.
With so many pellet grills on the market the only way manufacturers can differentiate themselves is through features. When comparing pellet grills, take the time to look at all the features that are included.
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:
Since two of those marvelous vents are on the bottom, however, without any real catch trays or containment measures, you’ll be dealing with a lot of loose ash to clean up. Cleaning the inside is even more of a chore. The other issue, of course, is size. This product simply isn’t large enough to handle big cuts of meat, and it can’t compete with many other smokers when it comes to scale.
Depending on the type of cooking you want to do, temperature range can be important. Every pellet grill is good at indirect cooking and most have no problem hitting any temperature from 180°F to 425°F, which is adequate for smoking, roasting, baking, and grilling. However, it’s not enough for searing, which requires a temperature of 500-550°F.
MAK Grills: Sells four American-made pellet grill models, from the 1-Star General ($1600) to the 4-Star General ($8000). The trademarked “FlameZone” attains temperatures of 500 degrees and can be used for direct grilling.
Hi Craig, you are on the right track, the direct flame is a little limited with any pellet grill. A way to solve this is to employ grill gtates. Great heat retention and searing. Some active movement of proteins and veggies will be required if you want direct flames to impact them.
The worst part about using a grill is always the clean up. It usually requires you pull out a vacuum or broom and get your hands dirty while you are trying to prepare one of your grilling masterpieces.
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.
Hey Boyd! Thank you for the post. Your process is pretty much what I do with our GMG. I do hit it with Simple Green every other month or so. Just to get the grease and stuff mucked out and cleaned up. Thanks so much for commenting, sir! Stop by often!
Hey Jon – I believe that Yoder pellet smokers are built sturdy enough to be placed within a backyard patio/outdoor kitchen setup. Contact them to inquire about this at customerservice@yodersmokers.com.
I would recommend the Bull RT-700 to anybody that is tired of their old pellet smoker. This grill might be a wee bit expensive than most of its counterparts, but none of them can match its features. Not to mention, its interior is spacious enough while its exterior is made of stainless steel, which makes it both durable and easy to clean after use.”
Pay attention as well to what temperatures your grill can heat up to. Most of pellet grills can maintain a temperature within 160-500 degrees F ( with much more expensive models is even  600 degrees F ). Why am I mentioning that? Because you have to think about what is the most popular grilling style for you. It will influence whether your pellet smoker will be a good choice for you.
A buyer should make sure the pellet smoker he or she is choosing is of good quality. The pellet smoker should be well built, original and its features and components be of good construction. When in the store, one can feel the lid of the grill by lifting it to feel its weight. The lid should not be delicate or too hefty. The weight should be manageable and not light enough that wind can blow it. When one closes the lead, it should lay on the grill in a comfortable way that provides a good seal.
PID Controller – one of the best controllers. Precisely maintains the temperature you set at intervals of +/- 5 degrees. Perfect when it comes to long and slow meat smoking at low temperatures. You can leave such a pellet grill for the entire day without worries and forget about it. When coming back after many hours, you’re sure that your meat has been cooked at the fixed temperature that you set.
Summer has almost come around again and I am excited for the first night, where the air is still warm and the sky is clear. The sound of friends laughing and joking mingle in the air with the smell of the promise of a perfect meal. Thanks to the King of Pellet Smoker Grills, my summer is going to rock.
Just putting a stamp on your info and recommendations. The Pro is definitely a Pro! Consistent, excellent temp control, juicy and great flavor. Smoke ring, some of my ribs are pink all the way through and dripping with juice. Smoke profile, good, not over powering. I have used 45# of hickory so far, 20# of cherry and a few pounds of apple and pecan. Have not tried anything but Lumberjack but that will be the next experiment. I have tried the smoke tube and it is ok. I was worried about getting an ash or bitter taste as the smoke is fairly heavy and a little acrid smelling if you let it burn from bottom to top. So I lay it down and light on my wife’s Weber gas grill side burner and get the whole thing burning good and then blow it out. If it smells acrid your meat will get some of that taste. Starting the tube this way it is still going an hour later.
The 15 x 20 inch cooking area give you a generous 292 square inches of cooking space, and its digital thermometer lets you accurately control the temperature of the unit. The unit uses convection technology to make sure that air circulates around your food at all times; you never have to worry about hot or cold spots with this unit.
The Z Grills Wood Pellet Grill and Smoker comes with a primary cooking surface of 513 square inches, plus a second cooking rack with 187 square inches. Its large cooking space makes it ideal for large events, letting you grill, smoke, bake, roast, sear, braise, barbecue and char-grill all sorts of food at once.

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