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?
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.
Pellet grill uses various types of flavored wood pellets to flavor the food by infusing smoke into it. Pellets of numerous flavors are available on the market: hickory, strawberry, oak and olive are just to name a few. Many pellet grill companies also manufacture wood pellets alongside the pellet grills that go hand in hand with their respective grills. So know your options, and be sure to spend a few extra bucks into buying a good quality wood pellet for your pellet grill as this is what will set apart your smoked exotic BBQ from the mainstream flavors out there.
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.
This RiverGrille, on the other hand, uses 4.0 mm heavy-gauge steel construction and weighs a hefty 352 lbs. The double lid reduces heat loss on opening and the double-layer, porcelain-coated steel grates allow for heat retention with a total of 1,713 square inches of cooking space. The fire box also doubles as a grill.
Available in 24-inch and 36-inch units, the Camp Chef SmokePro is packed with great features for their size. It features a massive 811 square inch rack surface area, perfect for grilling multiple foods at once. Using an auto-dispensing pellet hopper that can hold 22 lbs of pellets, grilling is made convenient and efficient.
They are often called grills, but, at the time of this writing, I consider them to be primarily smokers. Almost all of them cook with indirect heat and those that try to grill over direct flame don’t do it well. If you love steaks, there are far better ways to cook them. But if you love smoked turkey, ribs, salmon, pork chops, brisket, and smoked foods, a pellet smoker may be the best solution available.
If you are concerned about the shine on its exterior, always use dish soap, warm water and a scrubbing sponge to clean it. Also, avoid metal brushes or steel wool. Remove stubborn stains by scrubbing using diluted ammonia or vinegar. And you can remove the water spots using unsweetened club soda.
There’s (almost) nothing more satisfying than smoking meat. You start with something raw and bland, and you end up with a work of art, delicious and tender. Sitting down at a table with buddies, beer, and plates full of smoked steaks and brats…chewing on rib bones while you watch the Superbowl…these moments are why smoking meat is worth every second of research and labor we put into it. We want those moments to be the best, and the flavor of what we serve makes all the difference.
Tell me that’s not one of the most killer Made In America intro videos you’ve ever seen! Really speaks to the mindset Yoder has regarding quality and durability, not to mention the company’s pride regarding operating from the heartland of Kansas in the good old USA.
Thanks for all the great information. This article was very useful on my most recent purchase. Sorry for the long book but tends to be my style of sharing. Hope others get some use out of my lessons learned. Killing (literally, dried out, burned, inedible) a thousand dollars or so of briskets over the last 20+ years should help some save a little pain as they are stepping out.
The unit comes with a stainless steel meat probe that lets you display the internal meat temperature on the LED screen. While it won’t be as reliable some third party thermometers it’s much better than a dome thermometer.
I made a custom a cover for my smoker grill. If you do not want to take that hassle, then grab one from Amazon. It will pay for itself, by prolonging the life of your smoker by protecting it from the elements.
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.
I always encourage consumers to get to know a little bit about a brand and company before purchasing a product from them. What differentiates a smart consumer from a consumer is preparedness. Get to know about the company history, its commitment to consumers, its consumer service, after-sales services and warranty. It is also a great idea if you can go through consumer ratings and reports the company’s pellet grill review before buying it. Do not just fall for intelligent marketing and chic packaging. Get you facts checked; remember it is your hard earned money on the line.
To ensure you always maintain a clean burning flame this Pit Boss grill comes with an electric ignition and fan forced air. Once the air has been fan forced into the grill it gets channeled around by the flame broiler.
The rest of the product we reviewed offered 6-in-1 features, but this one surprised us with its 8-in-1 cooking versatility. If an efficient smoker that can do multiple things is what you’re after, then there’s no need to look further. The pit Boss Pellet Grill with Flame Broiler cooks almost all kinds of food with 100% genuine wood pellets. Talk about quality and quantity!
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.
The cooking surface – is big considering the price of this pellet smoker. 429 square inches of the main cooking surface and 141 square inches of the rack. It is definitely enough for a big family or for a bigger party. It also comes with an extra heated rack that you can remove at any time.
I know, I know, no one likes to read the instruction manual, but even as an expert you see the advantages learning the specifics of your grill. Reading the manual is key. Generally, you should not use water to clean the pellet smokers, so keep your hose pipe far away. These smokers have digital controllers, a motorized auger, a fan and an igniter rod for the fire pot. These parts will get destroyed if they come into contact with water. You should gently dry scrub the dirt off these parts, making sure not to disassemble any parts. Cleaning the thermostat will also prove essential; otherwise, it may read temperatures inaccurately.
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Stick burner vs Pellet… it’s time tending the fire question for me. Pellet poopers are way less work, but you can up your smoke or lower it with a great deal more variability with a stick burner. If you have the money, I’d go Yoder.
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.
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.
Equipped with a digital controller that allows you to set the temperature between 160 and 500 degrees F. Dual LED allows you to check the current temperature inside the grill and read the internal temperature of the meat using a meat probe for that.
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.
This mid-range smoker definitely relies a lot on hype to make a sale. That said, while it isn’t much to look at, it does seem to work extremely well during the first few seasons of use. Upkeep is the biggest concern. If you don’t have an extremely safe, dry place to store this big cooker, you’ll be throwing away a sizeable investment within the first year or two.