No surprises this was Our Top Pellet Smoker Pick. Portable, powerful, advanced and easy to use. And that’s without mentioning the consistent grilling temperature, the controls and the automatic pellet feed. Clear winner for not much money.
Many people use their smokers solely for preparing meats, but they are great for preparing vegetables as well. Whether you’re prepping them as a side dish for your grilled meats or want to make them the main event, smokers are great for giving them a delicious smoky flavor. Smoked potatoes, peppers and onions are delicious as a side dish or a topping to your favorite grilled foods, but you can experiment with other delicious veggies as well. Adding a bit of seasoning can help bring out the flavor of your produce, but you shouldn’t have to add much; the low, slow process and the delicious smoky taste is sure to be the main flavor profile of your newly grilled vegetables.
Although it took quite some time for this product to receive its first ten positive reviews, the review rate quickly picked up. After over 200 days, it already gained 20 five-star reviews, which is a great accomplishment for any grill. We checked out comments online and found that they were mostly positive.
Camp Chef Woodwind offers a state of the art pellet grill with digital temperature controls, a patented ash cleanout, and perfected sear box offering up to 900 degrees F! The stainless steel grill is visually pleasing and guaranteed to bring flavor to your food.
I know you’re eager to get at the review but there are a few things we want to show you about this gas grill before you get there, it will help you understand why this is Our Top Gas Smoker Pick and one of the best smoker grill 2018. Take a look at the competition in our Top Ten Gas Smoker’s review.
1) I lived not far from a company who produced and sold wood chips for smoking. They purchased logs from all over states and would grind these in to chips. I saw what and how they were grinding and how this wood was contained. If you purchased a box of apple chips, you’d get a mix of any and everything with a little apple mixed in. I watched the logs being cut with chain saws and grinders that would leak oil on the wood. I watched the birds sit on the chips and eat the bugs and the mold. Needless to say, not all companies are this way but one would never know because there is no real restrictions on this that I know of.
Pellet grills work in much the same way, albeit with the heat exchanger removed so that the smoke produced by the burning wood pellets bathes your food in its goodness and helps render the barbecue product you’re after.
Pellets come in a variety of flavors—hickory, pecan, alder, mesquite, cherry, apple, maple, bourbon, etc., and can be mixed or changed in minutes. One 20-pound bag is sufficient for several cooks, though usage will depend on the temperature setting and weather conditions (wind and cold will increase pellet consumption). Under normal circumstances, a pellet grill will use about 1/2 pound of pellets per hour on the smoke setting and 2-1/2 pounds on high.
Wood pellet grill is a two-in-one mixture of a smoker and a grill. It doesn’t provide direct flame for your steaks or meat as a grill would which eliminates flare-ups. Since there’s no direct flame, searing meat isn’t an option and there’s a better choice if this is your desire. However, if you desire a great smoky flavor with an easy cooking process then a pellet smoker is an excellent choice.
They’re known as REC TEC “Grills” and for sure, you can do some great steaks on these bad boys, but where they really shine is their smoking ability. They can go for ridiculously long stretches of time without refueling, and have the space to smoke all kinds of impressive meats. They’re also built strong as a bull (horns and all).
I have the RecTec RT680 and i am very happy…..it is primarilly a smoker but can be used for burger and steaks as well as brisket and turkey’s……always performs well with little or no attention……my wife has been using the weber little smoky joe for 10 yrs plus and really did not know or want to know about the RecTec……well, i bought her a weber performer premier 22” charcoal grill…..it has become our go to for burgers and steaks and bbq chicken…..the RecTec has become out smoker….this combination is the best of two worlds…..Remember, “a happy wife is a happy life”….hehehehe…..
In smoke mode the controller is no longer controlled by the thermometer, it merely switches the pellet feeding auger on and off. On time is 15 seconds, off time ranges from 45 seconds at P0, to 165 seconds at P15. Temp and smoke are controlled by the duration of off time: the auger always runs at the same speed. More smoke is produced at higher P settings and lower temp settings because longer off times allow the pellets to smolder. At P0 in smoke mode or “High” in cook mode the auger replenishes the pellets at a faster rate, creating more flame, less smoke.
A digital smoker will always be easier to manage than a simple charcoal burner, but that preference comes down to customer desires, and we did not use this as part of our considerations. Instead, we examined how easily the smokers could be set up, cleaned, moved, and used. While some are intrinsically more portable than others, we relied on the manufacturer’s claims. Not all smokers are designed to be frequently moved, for instance, but if a manufacturer touted portability, the smoker in question came under scrutiny for its ease of movement and ability to travel.
The Bulls exterior is made out of stainless steel from the bucket hook to the controller shelf. This feature not only adds to the grill’s durability but also ensures its components do not easily bend or break.
“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.
The ONLY barbeque wood pellet that’s 100% flavor-wood! These food-grade wood pellets are the fastest and easiest way to give your food smoke flavor on any gas, charcoal or electric outdoor cooker. No Soaking!
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.
Hey Bill! I think you’d be very happy with a Yoder pellet smoker. From a product and manufacturing standpoint, they’re great pellet smokers. If you’re looking at spending $1,700 and can perhaps go a little higher, you can then consider either a MAK grill or a Memphis Grill Pro Series. These are fantastic pieces of equipment. They are insulated at the point where the lid touches the body at closing, and provide superior convection cooking. Anytime you feel you want some extra smoke, you can always throw in an Amazn Pellet Tube or use a Mojo Cube. These will amp up your smoke profile in a manner you can predict and keep under control. I would NOT recommend adding anything foreign to your burn pot ever. Just keep things from the main pellet smoker function working as per the manufacturer’s design.
The construction is heavy duty as well. Quality gauge steel sides and porcelain coated cooking grates make the smoker nearly indestructible. The American Gourmet also has a chrome rack int he smoking chamber, allowing for two-layer smoking and warming, even as the lower firebox is full of meat as well. The indirect heat will allow the meat to cook slowly, while at the same time infusing it with the smell and flavor of the charcoal or your favorite wood choice.
This smoker comes with a cooking area measuring 560 cubic inches, large enough to allow you smoke food for the whole family or a group. It also has a handy warming rack where you can keep your smoked food warm while your waiting for your whole meal to come together or that one couple who always arrive late for the party.
Am considering adding a pellet grill to my fleet, have champagne taste on a beer budget. Have a smoke hollow smoker (lp) that works awesome, a cheap charbroil gril, and a holland I picked up used. Tried the holland because I got tired of flareups but it is slow, a coffee can over the stacks until it warms up helps but you don’t want to walk away from it that way. I like the idea of something you don’t have to baby sit. Any reviews on the traeger grills? I like the looks of the traeger jr, has nice features, portable and enough room for most of the things I want. Also are these grills affected by wind and do they work in cold weather? I live in ND and like to use them in the winter as long as the temp is above 10 degrees or so.
Temperature – we’ll start from that since I believe that it is something we should pay attention from the start. This smoker is phenomenal at handling maintaining a fixed temperature. Forget about constantly monitoring the temperature, it’s completely unnecessary here. Just set the temperature and forget about control.
However, does the grill match its success story? It does because the reason it got funded is because of its many features. It can do many of the things a Traeger can but it somehow lowers its cost-effectiveness even more than the economical innovator of the pellet smoker industry.
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.
I bought a Brinkmann Tower Charcoal smoker many years ago. Living in IL at the time, it served its purpose. I recently moved to Colorado and live at 9200′ above sea level. i am usually smoking a couple racks of ribs or making some jerky….nothing competitive or too large.
It’s true that even the entry-level models of pellet smokers are a bit pricey. But I’ve never met an unhappy pellet smoker owner, even if they paid a few hundred bucks more than the cost of their neighbor’s grill. While many folks struggle trying to get cheap offset and bullet smokers to work, with a pellet smoker, it’s easy to make the best smoked ribs, brisket, and pulled pork in the neighborhood.
This item smokes for about 5 hours (not 4 hours) I filled mine half full, and used tinfoil to displace the unused area with about a 50/50 gig..after 2 hours I still had quite a few pellets left. I poured them in a coffee can, and will use them next time. Note: I made wire “U” hangers and hung my A-Maze-N smoker off the bottom wire rack (next to the door)..Rockin !!!
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