This pellet grill is made of steel, and the dimensions of it are 21 x 23 x 21. It’s not huge, but it’s still ample. It weighs 70 pounds, which seems like nothing compared to the 250-pound weight of the Rec Tec. We don’t want to compare them side-by-side too much, since it does cost quite a bit less, and offers a more-than-adequate introduction to the wonderful world of backyard smoking.
I have the larger Traeger smoker and have really liked it but not from the start. I had issues with the heating unit but the Traeger help people managed to get my “mechanical blondness” through this and all is well. The assistance center people at Traeger weres super supportive so I’m a loyal fan today. One thing I suggested to Traeger, and all who have a Traeger smoker, is to make the grill surface in two parts so it fits into a dishwasher. I cut my grill in half allowing it to fit in my dishwasher. Easy peasy to clean now!
Mention a pellet smoker and what comes to mind is the rich taste of BBQ, better control and convenience. These are exactly what the best pellet smokers should give you. To find out the best, among the many that are out there, you must consider all the various features. A burner that can give you control, convenience, long service and great flavor for your food are just some things the best pellet smoker should have. Let’s take a look at all the factors you need to consider when making your purchase.
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.
I talk with a lot of teams out there, and I know for certain that some of them have turned to my buddy Fred Grosse’s MojoBricks to boost their smoke profile when using pellet grills. In fact, of the teams who win with Pellet Smokers – I’d wager at least a quarter of them to maybe half have used MojoBricks to round out their final product. I really like Fred as well – which makes it a pleasure to include his products in this grouping of pellet grill reviews.
The PID controller is different from other controllers in that it does not used fixed cycles. Instead it is constantly measuring the temperature of the grill and adjusts the cycle as needed. This ensures the correct cooking temperature is always maintained.
First of all, you have to determine how much you have to spend on your new purchase. If you are on a tight budget, you might want to look at a charcoal or gas smoker; these are generally the cheapest, and you can still get a nice model with great features for a low price. If you have a little more to spend, you might choose to invest in a pellet smoker. Among each different type of unit, there are also some pretty wide price ranges. In most cases, you probably won’t want to go with the absolute cheapest models. However, it shouldn’t be difficult to find a model within your price range due to all of the many options that are out there.
On its first 24 days, the Davy Crockett grill already gained its first 10 positive reviews. On the next 29 days, it got another 10 positive reviews, and it got even more positive reviews after 13 days. At Grills Forever, we like to take a close look at the review rate because this lets us know what other customers are thinking.
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.
“I have tried out many grills in my lifetime, but I’m yet to come across one that matches the features on the REC TEC Grills Bull RT-700. My family cookouts were a disaster considering each of our three previous grills came with an issue. For starters, some of the grills did not use stainless steel making them less durable, and the meat probes weren’t inbuilt. However, this REC TEC Grills Bull RT-700 review will showcase all there is to admire in this grill including a list of features guaranteed to make you jealous if you don’t own one.
Comes with a 633 square inch main grilling surface, but also includes a 280 square inch removable upper cooking rack (total cooking area: 913 square inches). Includes a digital thermostat and gives you precise heat control from 170 Fahrenheit to 600 Fahrenheit (5 degree increments).
Remember that the most important thing in those pellet grills is to maintain a fixed temperature. It’s a necessary condition for peaceful cooking. Such grill will easily let you smoke meat for many hours without the risk of burning it in an uncontrolled too high temperature.
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Movable Interior Shelves – You will probably be preparing all different types of meats and other foods in your smoker, and you might need to adjust your shelves every now and then to make sure that everything fits. Therefore, you will probably want to look for a smoker that gives you this option.
So, I say go for the best pellet grill you can get within your budget. I reviewed the little GMG Davy Crockett pellet grill recently and was impressed. At just under $400, it’s a good option. That said, I would like to see them put the unit on fold down legs with casters or some other option to make it easier to move around. You’ll see what I mean in the post. Hope this helps.
Here we take a look at the first “gasser” on the list. But, what sets this Camp Chef apart from other a lot of other propane smokers, is that they provide their own optional natural gas conversion kits (no third-party brand hook up).
Like other pellet smokers you dial in different pre-set temperature settings on the thermostatic controller. You can choose between 175 – 400, as well as several other pre-sets like “High”, “LO Smoke” and “Hi Smoke”. You can easily hold at an ideal smoking temp of 225-250° consistently for many hours.
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.”
Certain parts of your smoker grill will wear out faster than others if you use your smoker a lot. So, you may need to replace them every few years or so to have the best experience. The gasket represents the place where the dome meets the base. This makes for an easy fix and you can purchase a kit and have it repaired in no time.
The porcelain grill grates, their surface is effective at preventing rust from appearing and food from sticking. They are much easier to clean, after each cooking just clean them with a delicate brush and that’s it.
Once you have finished cooking, don’t switch off the smoker immediately. Let it go to high heat for a while to burn off any food or fat residue left in the smoker. Once it has reached a high temperature use a brass wire brush to clean the grates of any leftover foodstuffs or amassed dirt and soot residue. It is now time to switch off the smoker and let it cool down. Remove the grease bucket or trap you may have been using, and set it aside. With a damp rag, wipe any grease or fat deposits that may have accumulated on the outside of the smoker. Once the grease bucket is cool enough to handle, replace the aluminum foil in the drip pan, and discard the old. A build-up of grease in the smoker could lead to an unwanted fire. Don’t forget to clean out any pellet ash once things are cool inside your smoker.
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.
I will have to applaud GMG customer service who shipped the replacement parts to me at little or no cost for almost three years well past the warratny. I think they were considering offering me a job as an area service tech. As of the moment, the control panel is dying once more and I will not be replacing it again. This grill is headed to the bone yard finally, I’m done with it. Yaahoo!!!
Thanks to beefy American Made construction and a full-length internal damper, smoking and grilling aren’t an either-or situation—you can do both at once on the Open Range. It retains heat so well that you can shut the damper mid-cook and grill steaks over the coals without losing valuable heat from the smoking chamber. Actually, the Open Range controls heat so well that when customers ask about using an automatic temperature controller on it, we tell them it’s not necessary.
Control boards with inputs for meat probes – Some pellet grill controllers have outputs for meat probes. You just plug one end into the control board and insert the other into the meat. At a glance, you can track the internal temperature of your food on the digital display without opening the lid.
I had a Traeger and I can say with all seriousness, they are crap. Nothing but problems. Paint peelling, electronics replaced 4 times, no heat management. I sold is yesterday, and lost my ass. Like the set it and forget feature, taste was OK, but quality was just dismal. Looking at either a cookshack or a fast eddy.
A pouch made of heavy duty aluminum with just one tiny hole in one side works great to provide smoke in most outdoor cookers. To make a foil pouch, cut a piece of heavy duty aluminum foil 6″ by 12″ and fold in half making a 6″x6″ square. Fold the side edges at least twice, pressing each fold firmly along the entire side. Put 1/3 of a cup of pellets in the pouch and fold the top to seal. Poke a hole in one side of the pouch with a toothpick. Place the pouch on top of your charcoal briquettes or above the gas flame. When the smoke starts coming out of the hole in the pouch, put your food on the cooking grate and close the cover of your cooker. Smoke should last up to 30 minutes depending on the temperature of your cooker.
Most pellet grills that offer a direct grilling option require you to adjust the diffuser plate to create an open area for the flames to pass through. However, the PG500 actually has 2 separate cooking areas for smoking and grilling. The right side is for indirect cooking, with the grill grate sitting over a solid diffuser plate. On the left side, though, the grill grate sits directly over an open flame, making it possible to do high heat grilling and searing. So, if you’re reverse searing a steak, you can simply smoke it on the right side then move it the right side to finish.
Hey Dan – I think you’d really up your versatility with a good pellet smoker. Smoke profiles seem to depend largely on the quality of pellets used and then also on the burn consistency of the fire pot. What I mean here is that many pellet smoker users tell me that they prefer models that cycle over faster with frequent temp checks rather than those with longer wait times between temp checks. Cycling faster means that pellets burn more consistently and do not rest to a “charred” state and they “reactivate” This latter problem sometimes results in less than optimal flavor. Yoder smokers cycle very fast and are preferred by many due to this and their thicker metal construction.
Hey Reid – thanks you for your question. You can use any pellet brand you like in a Traeger grill. I really like what the folks at Cookin’ Pellets bring to the table both in their 100% Hickory and their Perfect Mix blends (fruit wood/hard wood mix). Have been very pleased with them. You can check out their stuff here.
Despite its steel body, the Summit Charcoal performs every bit as well as a ceramic kamado. The air insulated double-walled construction retains heat as well as a ceramic kamado, allowing it to hold a steady low temperature for smoking BBQ and easily reach 800°F for high-heat grilling. Better yet, it cools down quickly, giving you the ability to go from grilling to smoking in about 45 minutes. That’s unheard of on a ceramic kamado, which takes several hours to cool.
The built-in cords on outdoor cooking devices are often not long enough, and although regular household extension cords will work for rotisserie kits, they will not carry enough juice to keep you pellet smoker or electric smoker going. They could become a fire hazard as they heat up trying to deliver power to the unit. To extend the cord you need a large capacity cable as measured in amps. Here’s how to figure out what you need:
A: There are a variety of units currently on the market that can smoke as well as grill. Charcoal smokers are the most common of this type of smoker. While many of the inexpensive smokers state that they are capable of this feature, be mindful that it takes a great construct to be able to smoke and grill sufficiently. However, most of the inexpensive models will only provide one feature or the other, not both.
The M7P also functions as both a dry and wet smoker. A pan of water with juice or vinegar added can be inserted into the bottom of the smoker to provide additional moisture when smoking more lean meats.
If you are looking for a way to produce ribs that are so tender that they fall of the bone, your smoker is the ticket. Plus, it can give it that tasty smokehouse taste that you can find at your favorite restaurants. You can add a nice rub and eat them plain, or you can smoke them with light seasonings and add thick barbecue sauce afterwards; the choice is up to you.
If you do not already have a grill but would like a smoker that has one then you can go for a grill-smoker combo. The downside of it is that it will cost you some extra money. It might cause some problems if you are on a tight budget.
Thank you so much for the kind words! I think you would be very happy with a smaller pellet grill / smoker. The wording changes depending on how you are using the device. For instance, if you are cooking at low temperatures you will get a stronger smoke profile then if you burn a pellet smoker / grill at its higher temperature range. One thing you could do for steaks is cook them at the higher range thus being able to get a sear much like you would on a direct heated Grill service, for instance on your Weber. Another option would be to cook the steak in the reverse see your method, by bringing it up to temperature at a lower smoker setting and adding some smoke flavoring that way, then removing it and bringing the smoker up to its higher settings so you can finish off the steak with some of the effect you would achieve on direct flame. I normally do this by bringing the steaks up to about 15 degrees below where I want them to finish. Then, I finish them off at the higher temperature to where they are about 5 degrees below my target. This usually means a few minutes on each side but I use a Thermapen to be sure.
Built for a home griller, this smoker really has some special features for making the smoking experience super simple. For starters, the thermometer is digital, allowing for a consistent read on the internal temperature. The construction is pretty ingenious, with the upper chimney at the center of the unit, allowing for good air and heat movement over the meat.