Green Mountain depicts their little compact Davy Crockett smoker as the Ultimate Tailgater Pellet Grill. There’s a ton to like about Davy Crockett and a couple negative issues that must be brought up, yet given the absence of decisions for compact versatile pellet smokers, Davy Crockett ascends to the highest point of a short rundown.
My dad is a true mans man, and has owned a number of grills. Ranging from gas to charcoal. Growing up with him allowed me to see what different types of rubs, spices, brines, etc went into making the best BBQ. Although my dad was a truck driver, and I had a degree in Information Technology I knew that I wanted to do something about grilling and our recipes. That’s where Barbeque Smoked comes in.
Getting your Pellet smoker lit and ready is a pretty straightforward process. Simply make sure your hopper is full of wood smoking pellets, flip the on switch, set your temperature, and let the process begin.
Many people prefer the taste that a charcoal grill provides. Luckily, if you know how to use a charcoal grill, you’ll find using a charcoal smoker to be a breeze. Some models are easier to use than others, but they all utilize charcoal to heat up the wood chips and produce smoke. In fact, charcoal smokers produce larger smoke rings and larger quantities of smoke than the other smoker options do, which can provide more of a smoky flavor than electric and gas options.
Of course, we always recommend cleaning the firebox to avoid any kind of flare up or dangerous fire situation, but that’s the same with every smoker. The major drawback is that there is no option for a gas add on if you’re looking for different fuel types. In order to add gas to this unit, you’d need to find someone with a welding torch, cut the side steel, and run a line into the smoker. It may be worth it, but if it were me, i’d stay and experiment first with coals and woods before making major modifications.
It’s a good idea to take some time before the purchase to compare different grills. Only this way you’ll be able to choose the best pellet smoker. I think that my suggestions will make the choice much easier on you.
This is the bigger version of the smaller and mobile REC TEC Grills™ Mini Portable Pellet Grill. However, it’s more than just the Mini Portable Pellet Grill but bigger. This one has Smart Grill Technology™. What that means is that it allows you to adjust by 5° Fahrenheit increments temperatures that can go from 180° Fahrenheit to 550° Fahrenheit.
The compact design of the Grilla does not hurt your grilling space. The Grilla has 488 square inches of grilling space (346 square inch main grate, 142 square inch upper grate) which is more than enough to handle four slabs of baby back ribs.
A: Wood and charcoal smokers are more customary and usually offer a more genuine taste to your food. Some charcoal smokers can be the most inexpensive smokers on the market; however, they can also be the most expensive also.
Several smokers will need replacement parts sooner rather than later. For this reason, we’ve added customer service and warranty use into this category’s consideration. If manufacturers are aware of a problem, then it should be an easy fix, and the vast majority of smokers on our list are backed by customer support that has a handle on the situation. Warranties are like life insurance for smokers, and the length of coverage reflects how long a manufacturer expects a product to work without problems. Therefore, the longer the warranty, the better the BBQ smoker’s quality.
And #3, good bbq or grilled meats should taste great without a ton seasonings or sauce. Beef especially can be excellent with simple salt! Make sure your seasonings enhance flavor. Another great read, the late (and much grieved at our house) Paul Prudhomme’s ‘Louisiana Kitchen’ again available on Amazon used for a couple of bucks and a masterpiece! Paul was a master of seasoning. Don’t kill it with seasonings and sauce, enhance the foods flavors. Barks on meat are great if they are right. However burnt, sugar and many other seasonings detract from the meats natural flavor. I personally love a meat you can eat without a sauce and then sauce if you want some added flavors going on!
A cheap cooker may save you up front, but if it starts to rust, components break down within a few short years, you don’t have a good warranty and the customer service is not up to par, you will be spending more money in the long run.
This is the pellet smoker of the future. It is fully automated from start to finish. From clicking the ignition to getting rid of the ash, it is all conveniently taken care of. Usually, you would be expecting to pay at least a thousand bucks for something that does that, but not this time. The PG24 is relatively affordable.
One touch non-PID controller: This type of controller gives you the ability to adjust the temperature in 5-10°F increments. However, they still feed pellets in fixed cycles meaning that they can only offer accuracy of +/- 15-20°F. They also feature LCD screens, one touch buttons and many have inputs for meat probes.
We’re basically looking at two price ranges. The ones in the $1000 range, and the ones in the $500 range, give or take. So, the first logical choice is to determine the size of the unit you need and what your budget is. From there, you can more or less narrow it down, unless one unit in particular has a feature that you just can’t live without. Alright, with that out of the way, let’s take a look at what this unit from Pit Boss has to offer you.
3-Position Controller – 3 position controllers, also called LMH controllers, have just 3 temperature settings—low, medium, and high—which correlate to roughly 225°F, 325°F, and 425°F. They feed pellets in fixed cycles that are determined by which setting you choose. With just three settings to choose from, though, you have less control over cooking temperatures than more advanced controllers. These controllers are often found on lower priced pellet grills.
Like the Z GRILLS Wood Pellet Smoker, the REC TEC Grills Mini Portable Pellet Grill is capable of going up or down by 5° Fahrenheit increments, leading it to heat up from 180° Fahrenheit to 550° Fahrenheit. At full power, it can reach a temperature of 600° Fahrenheit. The mini size is enough to fit in a turkey or maybe three slabs of ribs, so that’s portability without sacrificing quality and capacity too much.
Pork loin ribs and brisket with a good dry rub but I’ll sell to you if you’re interested finish them in the oven to the desired temp in tinfoil you will not go wrong. Been doing this for 30 years and have fed up to 450 people . Apple wood chunks. Just plain works.
It also has the standardized dial-in digital control with LED readout (not to the point that it has WiFi like the Green Mountain Grills Davy Crockett Pellet Grill, but still quite convenient). However, it’s rated low on this list because of poor quality control. Too many customers ended up with bad Pit Bosses that have inconsistent temperature control (going all the way to 615° Fahrenheit).
The idea of combination grill and smoker isn’t new. Many smokers have long claimed that they can grill. There are also plenty of grills that say they can be used for smoking. And, technically, it’s true. However, typically those cookers can do one thing well (either smoke or grill) and the other is an afterthought. Yes, a smoker can grill a hamburger, but it probably can’t achieve the high heat needed to sear a steak or cook pizza? And you can use wood chips to smoke ribs on a grill, but most grills aren’t built for maintaining the low-and-slow temperatures required for authentic BBQ. Nor are they designed to maximize the airflow needed for proper smoking.
The manufacturers of the Rec Tec Grill firmly stand behind their decision to not include a remote control in their smoker. They argue, “This is a grill. You gotta go outside and put the meat on the grill. Is it too much to ask to press a button? And to lift the lid and see if you got pellets?”
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.
The components of your pellet grill that matter the most are the fire pot, flame deflector, drip pan and grates. If these components are made of marine grade stainless steel, you have a cooker that will last you a lifetime.
There’s nothing like a melt-in-your-mouth, smoky brisket to earn you a place in the neighborhood’s cookout hall of fame. That amazing flavor doesn’t come fast, though, and it gets everything from its texture to its taste through a long, slow smoke. The seasoning is up to the cook, but even the best grill master is only as good as the smoker used to cook the meat. It goes without saying that the best smokers require a lot more finesse than most grills and finding one that fits your lifestyle, budget, and your turkey can be a bit of an adventure.
Hey Di! I use Grillgrates when I want to cook steaks on my GMG, and would recommend them for any pellet grill… or grill period for that matter. They leave AMAZING sear marks! I do the “reverse sear” method. This lets you smoke/roast your steaks and then fire them off for searing at the end. Here’s what I do. (Find Grillgrates on Amazon here.)
I can guarantee you, if a friend or family member has a smoker grill we’ve been there trying it out and getting their opinion on how it works. If the units are portable enough, we’ve been known to bring them to our place, where we personally smoke a brisket or grill a pork butt to get the first-hand experience. Let me share with you an experience I had doing exactly that.
The small burn pot is covered with a large deflector plate that absorbs the heat and spreads it out below the cooking surface making them essentially wood-fired convection ovens. Flare-ups are a thing of the past. You need to keep the plate clean because it is right below the food and if you leave sauce and grease on there, it can smolder and leave soot on your food. Carbon buildup will also diminish its heat transmission.
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.
Add-ons: Manufacturers often offer a variety of add-ons. Check what features come standard, and what are add-ons at extra cost. Some add-ons are offered by companies independent of the manufacturer. If a feature is important to you, but is not a standard feature of your particular cooker, make sure it is available as an add-on before you buy the cooker.
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.
First, we are just like you. We love smoking and grilling. We were once novices like you, but now, through years of practice and research we are the genuine kings of the grill. We have our own favorites like the Camp Chef pellet grill and we want you to find your favorite too.
With proper fire management, stick burners, smokers that burn wood logs, produce the best smoked meat. Period. But inexpensive stick burners don’t work well and even high quality ones, like the Horizon model shown below, require a commitment and learning curve that can be daunting to the backyard chef. Inventor Bill Karau competed on the BBQ circuit and toured BBQ joints around his stomping ground in Texas for many years before designing a stick burner that produced perfect smoke from start to finish, every time, regardless of skill, the Karubecue. At its crux is a patented Inverted Flame Firebox (IFF) which sucks heat and smoke from underneath a wood fire, not the top. Heavy smoke, laden with gases and microscopic particles is pulled through a red hot fire where it burns up, sending clean, light blue smoke and heat into a thermostatically controlled oven.
Hey Cary, thanks for your comment. You can get pellet grills up to the 500 degree range and, with some grillgrates, they sear well. But, based on your comment I think you might get the most use out of a gasser. That said, I prefer pellet grills even for higher temp and shorter cooks. The smoke tubes work well.
The second video comes from Big Jake BBQ and showcases the “cold smoking” feature the MAK Grills 2 Star General smoker has to offer. This is a great value add in my opinion, as it really steps up your game in terms of what you’re able to smoke. Cheese, nuts, cold smoked salmon… getting some ideas? I know I am!
A few other mentionable features are that it has a highly durable temperature proof textures powder coat finish, it features auto start. The REC TEC Wood Pellet Grill accommodates temperatures from 180 degrees Fahrenheit to 500 degrees Fahrenheit with 5 degrees increment. This amazing temperature control features let you be in control of how much heat you want to cook your food in, without having to worry about it getting dry or burnt. This low increment allows you to cook delicate meats like fishes and seafood as well! It smart grill tech makes sure that the temperature you set is always consistent and constant. It also has an “Extreme” smoke feature from the 180 to 250 degrees Fahrenheit setting that intensifies the smoke in the grill.
Along with the ease and variety that a pellet grill affords you, the great news is that pellet grills might actually be healthier for you! The National Cancer Institute has stated that certain methods of cooking meat (such as charcoal grilling) can increase one’s risk of cancer. Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling as some people say that it leads to the creation of fewer carcinogens. (However, research is still underway and over-consumption of any grilled meats could increase one’s cancer risk).
Pellet grills are also special because they give you the option of playing with different types of wood, all of which give off a unique smoke and flavor. There is a great deal of variety woods available — think oak, hickory, apple, maple, cherry, mesquite, and peach. Each wood will give your food a different smoke and bite, and it’s really fun to be creative and play with different combinations. (One suggestion: Most people advise against using conifer wood such as pine and the like).
BBQ History BBQ Joints Beef Beverages Books Breakfast Chefs, Pitmasters, and Personalities Chicken Contest Desserts Flavors Fuels Gear General Grill Maintenance Grilling Techniques Holidays News & Information Pork Recipes Recipes & Techniques Ribs Seafood Tailgating The Grill Lab Tour Trends Vegetables World BBQ
PID Controller– Proportional Integral Derivative Controller is a recent technology that many manufacturers have yet to include in their products. It helps the smoker maintain an accurate and precise temperature while cooking.
For a large-sized smoker, the Camp Chef SmokePro SE delivers excellent, smoky-tasting flavor that even beginners can accomplish. This is largely due to its automatic temperature control features and great management system, which let you relax while it cooks for you. With minimal cons (only weight and pellet price), this is a definite hit among professionals and newbies. The SmokePro SE is an unquestionable bang for your buck kind of purchase.
Good info, but it’s missing something… the cost to use. I’ve been looking for a long time to get into smoking. I have only ever used a propane setup for grilling. My main quesion is the cost to use propane vs charcoal vs pellets. I’m very interested in pellet smoking AND grilling. A couple times a week my wife and I will grill some chicken breasts or steaks. Can you breakout an approximate cost comparison to run the different methods? Appreciate it!
3 position controllers: These controllers are generally found on cheaper pellet cookers, and have 3 settings – low (225°F) medium (325°F) and high (425°F). They are also known as LMH controllers. They feed the pellets into the burner in fixed cycles so you don’t have a great amount of control over the temperature.