In other words, any smart person will choose a pellet smoker for many reasons. You will get the best-smoked pork or salmon prepared by yourself with only one-third of the effort compared to other smoker grills. I am decently smart and I love pellet smoker because it works wonders.
This product offers a lot of bang for your buck, and although ordering replacement parts is a bit of a hassle, it doesn’t impact value all that much. This smoker functions perfectly well as a grill, roaster, and barbeque, and it’s rare to find a multipurpose smoker that actually fulfills that claim. Its cooking space is huge, too, so if you have the time and patience to deal with customer service, this is still a sound investment.
On the flip side, the parts are not complex, and you may be able to get them from another source. If you are handy, repairs should not be too hard. Some brands have tech support online. MAK leads the pack in this with numerous helpful videos. Are you getting the sense that I am a fan of MAKs?
Hi i would like to buy my boyfriend a good quality smoker but can’t seem to find one that’s small for people just starting out with smoking for our small backyard. Does anyone have any suggestions? I don’t want to invest too much to start incase it’s too difficult to use or we find we don’t like it. I’ve read some reviews on little smokers that catch on fire and that worries me since we live in a townhouse. I figured someone on here would know of a well made brand that is on the smaller/less expensive side.
For the best overall, we’d suggest the Primo 778 Extra-Large Oval Ceramic Charcoal Smoker Grill. It’s a great unit, and we know you’ll be pleased. Large cooking space, remarkable build quality, and ease of use all make this an amazing smoker.
I was amused to know the story and since charcoal smokers were next on my list to check out it, it seemed the best place to start. The more I found out the deeper in love I fell with these smokers. They are the real deal, used by those who are the most serious when it comes to grilling and smoking meat. Have a look at the history of charcoal grills , it’s a fascinating look at the history of these popular smokers.
It’s capable of many of the same feats as its sibling grill and other top-rated competing grills, but its piece de resistance is its Smart Grill Technology that allows you to control the temperature as easily as conventional ovens. Just don’t let it sit in direct sunlight and muck up its temp. The bottom line with this “smart” grill is that it has more pros than cons.
The spacious cooking surface offers you a massive 838 square inches so you can get a LOT done at once with this one. The design itself is a contemporary-looking stainless steel, which looks very similar to a high-end BBQ, except with the hopper on the left-hand side.
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 spacious Smoke Vault 24 comes equipped with two standard cooking racks, a jerky and fish rack with a finer mesh to hold food that may fall apart easier, and it has the option to add two more racks for five levels of smoking.
Other quality brands that I’ll vouch for: Lumberjack, BBQr’s Delight, B&B Pellets. Most folks who take the time to post comments or reviews speak highly of all the brands I’ve mentioned. There are many other brands on the market that are probably good as well, but these are the ones I can say I’ve tried and liked.
The big structure makes it great for searing large amounts of meat at the same time. When it comes to high temperatures, you need to know that it only reaches 450~ degrees F. It’s not a lot, but you have to know that the main characteristic of this grill is maintaining low temperatures for a long time which allows for reliable, easy and slow meat searing.
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.
“It’s easy—maybe a little too easy,” I told the crowd of Barbecue University students gathered around the first wood pellet grill many had seen. People nodded—we had an understanding, right? Smoking and barbecuing are supposed to be hard work. If not chopping wood, then at least breathing in charcoal dust and smoke and laboring to maintain a steady temperature during a barbecue session that could last the better part of a day. Or night. Certainly no self-respecting pit master would subscribe to a “set it and forget it” philosophy. Pellet grills are a fad, I thought to myself, that will flame out fast.
I noticed a question on the use of pellet grills in cold weather… living in Minnesota we have an abundance of cold weather. The warm up takes a bit longer but once the grill is going the upper temp ranges seem to hold true. In below zero temps. I throw an asbestos blanket over the grill to save on pellets.
So that brings me to the one thing I have learned in all this that I basically read when I was getting started. One of the biggest keys is “Temperature Control”! If you want consistent food make sure you get that under control. It is the key to solid consistent food! Once you get your food consistent you can experiment with a lot of other things. But if you can’t get that down, you will always be looking for another magic bullet. The number one magic is temperature!
Less effort cleaning up – Charcoal smokers can make a bit of a mess every time you cook. With a pellet grill you might have to clear out the firepot every now and again but it’s rare (think once every 60 usages).
However, if you live in a cold climate and it is freezing outside, the ability to control your cook from inside your warm home may well be an appealing feature. If that’s the case then the Davy Crockett by Green Mountain Grills might be right up your ally.
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.
This smoker offers 975 sq. inches of grilling space meaning you can smoke just about anything you want. The level of versatility this offers is enormous, you can put a serious amount of meat in this thing. This alone makes it worth the $500. The two different models and sizes for this smoker, the 30-inch (730 square inches) & 40-Inch version (975 square inches), differ in price by $110. 975 inches is huge, so it is great there are smaller sizes for a little less money.
Regarding getting a good draft, this is a common misconception for pellet grills. The burn pot on pellet grills receives oxygen via a fan unit. As such, there’s no need for a draft to get a measured burn in the traditional sense. Most pellet grills lack sufficient insulation / gaskets, etc to prevent smoke from leaking out of the body. So, unless you’re going with the Memphis or something that uses oven style insulation, you don’t really need a chimney at all IMHO.
Putting the list together, there were certain standards that needed to be met in order to qualify. Anyone can slap a list of smokers together by skimming a few pics and focusing on looks. But, it’s what underneath the hood that counts first, we can worry about visual appeal later. And hey, there’s some good looking smokers here too, but they also need to stand up to the heat, so to speak.
In 2008 there were only two consumer pellet grill manufacturers. Today there are more than a dozen. The market for these relatively expensive devices is small but growing fast. Not all of these small manufacturers will survive. 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? They may be able to figure it out, but then you have to buy the replacement parts and do the repair work yourself. Are you up to the task?
What we loved most about it was its versatile 6-in-1 feature. With the Traeger grill, you can grill, smoke, roast, bake, braise and BBQ all kinds of foods at ease. We tested all of those out and found that they all delivered the same juicy perfection that it promised.
Most grills with an Ortech controller do have an internal feedback system that makes adjustment based upon the internal grill temperature. However, the feedback loop consists of crude, temporary adjustments to the predetermined feed rate.
If you live in an area where wood furnaces are used (not like down here in FL where a few heat strips will do the trick), you may also be familiar with pellet furnaces. In short, pellets compressed from sawdust and wood shavings fill a hopper and are then fed into a burn pot using an electric auger system. The auger, which is basically a long screw, delivers pellets to the burn pot based on the speed dictated by the unit’s thermostat.
A. There are two mostly and popular pellet smoker flavors. Apple and hickory. With these two types of flavors, one can cook entirely anything. When cooking poultry or pork, hickory is the best flavor. It is though a strong flavor to be used in cooking red meat. Apple on the other side can be good on vegetables and seafood but can also be used when cooking poultry, red meat and pork.
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.
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.
Hey Kim – thank you for this. I’ve had this happen with numerous pellet smokers, including GMGs. What happens most often when it happens is that I’ve been remiss in properly cleaning the grill out after several uses (vacuuming the fire pot out). This causes the ash etc to cover up the heating rod, thus making the temperature lower than expected. The auger keeps feeding the fire pot to compensate and you get what you’ve described.
Beginners – Very easy to use electric ignition allows to quickly start grilling. You set the temperature and forget about it all. Your only concern is to refuel the pellet Hopper before the next cooking. So for the beginners who are just starting on their journey with BBQ and learning to cook delicious meat – it’s a great choice.
I started with the BBQ Delights, then went to brands I could pick up at my local farm stores for about half the price, then moved into Cookin Pellets Perfect Mix. By far, these two (BBQ Delights and Cookin Pellets) are at the top of the list. I’ll be going back to the BBQ Delights (Pecan) for the superbowl, since I haven’t used them since I started smoking meats. My notes are not so good from when I started, but if memory serves me right, the biggest difference is that the Delights produced a lot of ash, where the Cookin Pellets did not, but I’ll know for sure in a week.