Loved the article and read the entire thing. Thank you so much for taking the time to write such an in-depth piece to help the rest of us out. With that said, I now want one of each!! It’s really so difficult to purchase one without being able to compare the taste side by side for each. We also just bought one of the Traeger’s on the last day of a Costco show. We have LOVED the taste, and aren’t looking back, from a pellet perspective that is. However, we’ve already had a couple of issues that concern me from a longevity and a safety perspective. So we’re going to return it, and ‘upgrade’ to something more substantial. I was leaning pretty hard toward Yoder, and then after reading the article, the Memphis really intrigued me (could have something to do with being born there, and raised on southern pulled pork). And then, Fast Eddy came into the picture. Any advise on how to make a decision without being able to conduct taste comparisons, which is really the most important thing. (We’ve been smoking a brisket and pork shoulders every week, with the occasional steak and veggies. So we’d like something that does both smoking and grilling, so both important, with the smoking component being the feature we’ll use a bit more of.)
WiFi capability - It shouldn't be surprising that as our lives become ever more connected, so are our grills. Because they already have an electronic control board, pellet grills are a natural fit for WiFi. With a connected pellet grill, you can remotely monitor and control your cooking and meat temperatures from a phone, tablet, or computer...no matter where you are. It's the ultimate set-it and forget-it feature. Currently, there are a few pellet grills with WiFi capability, but many more are on the way. Every Memphis Grills model, as well as the Traeger Timberline, have cloud-based WiFi that's easy to connect, reliable, and offer a host of features on free downloadable app.
As we started to learn more about pellet grills we realized that we had to take different aspects into consideration when it comes to the quality of the grill. With that said, we are eager to share with our readers the criteria that we used to come up with this top ten list. With this, we can say that all of the grills we share are made of the best quality materials and craftsmanship to be able and withstand the test of time and provide a delicious meal. Other than that, we share this criterion so individuals can find the best pellet grill that suits there needs.
For example, it has a decent 570 sq. in. of cooking area, a patented ash cleanout service, endless versatility (wherein you can barbecue, braise, roast, bake, smoke, and grill to your heart’s delight), and an advanced digital control (the same one that allowed the Camp Chef SmokePro to take the top spot). However, the quality control for this unit is a little worse than SmokePro.
I ordered a thermostat for my Junior Elite grill because service said that was most likely the problem with my 4-year-old Traeger grill. I was promptly charged on my credit card. The order did not get to me and 2 weeks later, I emailed them. They said they would send out another thermometer. That thermometer has been making the rounds in 1/2 dozen post offices:
Placed against our Top Pick, this Traeger smoker and grill is a worthy competitor. It offers a variety of useful functions that will allow you to smoke, grill, bake, braise, roast and BBQ anything and everything. It’s definitely worth your money, because if you take care of it properly, it’s going to last you a long time. However, since it’s slightly more expensive than the top pick, we just couldn’t set it at the top of our review.
Well built and compact, this smoker and grill still has a 300 square inch cooking space, and is generally big enough to fit a small turkey inside, so it’s ample for six to eight people. It’s really easy to use, with an automated electric start, front mounted thermometer and idiot proof digital controls that make this so simple, an absolute beginner could walk up to it, have a quick play around and start cooking.
Ordering through All Things BBQ was VERY simple and easy. In fact, my YS640 arrived a few days sooner than expected/quoted. These grills are expensive, but I am a firm believer in "you get what you pay for". There is no doubt the quality of Yoder craftsmanship is exceptional. So far, I have only been able to use my YS640 a coupe of times. However, I'm looking forward to many meals being cooked on it going forward. If you buy one, you will not be disappointed!
Words like Grilling, Barbecuing and Smoking are often used interchangeably by us. However, when looking at them from a grill master’s point of view, there are some subtle methodological differences among these three: One is done with the lid up, BBQ is done in a closed circulation with the lid down, and smoking is a slow cooking process in a closed circulation.
Hey Eric! Man, thank you for the kind words. While I don’t post every day, I do try to make what I share with you guys as informative as possible. To that end, your words mean a lot. Now, the pellet release option is a great feature to have on any pellet smoker. In cases where you don’t have one, I suggest using a small shop vac you use just for pellet removal. Works great. But the quick release chute option saves a ton of time and effort for sure. Not what I’d call a deal breaker if a pellet smoker you like doesn’t have one. However, I’d like to see it become standard on pellet smokers for sure!
The argument against bark is that it can cause an inconsistent burn and produce excessive ash. Again, consider a log on a fire. Because they have different compositions, the bark and hardwood burn at different rates and produce different amounts of heat. Furthermore, bark doesn’t burn cleanly, it creates more ash than the hardwood. When that ash builds up, it interferes with your grill’s ability to accurately read the temperature, causing large swings. If too much of that ash builds up in the fire pot, it can cut off the oxygen and snuff out the fire.
What’s more, as Pellet Grills are electric-powered and regulate their own fuel intake, they are a far more foolproof option than other smokers and grills which may require a large amount of maintenance and care during the cooking process. Wood pellets themselves are also incredibly versatile. Aspiring smokers can experiment with a whole array of wood varieties in order to explore the flavors that each lends to meat.
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!
Using accurate digital thermometers to monitor cooking and internal meat temperatures is essential to being all that you can be in the backyard. Unlike the caveman-era heat estimators built into the lids of most grills and smokers, modern pellet smoker LED displays will give you the real story of what's happening in your smoker. Of course, if your smoker doesn't come with a dual-display system that monitors both cooking and meat temps, you'll still need an accurate digital meat thermometer.
Since wood chips are by-products of carpentry and woodwork, they are not only inexpensive but are also helpful for the environment since you’re using up all the parts of a tree. Its death wouldn’t go in vain! If you’re looking to learn more about the types of available wood chips and what kind of flavors they impart with, feel free to check out our post on that topic.
My propane smoker lived a good life, but after just 18 months it's another rusted out piece of junk that's was unsafe to use. I wanted to replace it with something that would last so I began researching the internet. I was delighted to stumble upon 1) pellet smokers and then 2) the Yoder 640. This is a premium price item that had me wondering if I should spend that much, but I was sold by the online reviews and YouTube video's. ATBBQ had it at my house in less that 5 days and the build quality, ease of use, and the food it helps produces are all second to none. I'm thrilled companies like Yoder can build the best products in the industry right here in America! Its a large investment in cooking, but worth every penny.
I was so excited to get this grill for the weekend. It was easy to assemble and get going. It has a great place for me to keep my bbq tools and a front rack to set stuff down so I am able to easily put things on and off the grill. We made steak and lobster tails and they could not have turned out better and it came with a cookbook to know exactly how to do it!
Kevin, your recommendation rocked. The Pro is one of the best pieces of grilling and smoking iron I have had my hands on in a long time! Better than the Backwoods? Well depends on how much work you want to do! Maybe not, they are first class, but ease of use? I use the Backwoods a couple times a year, the Pro has already done 8 cooks in 5 weeks. Love it.
This will work using one burner only on the stove when connected to our RV exterior grill connection port. Our camp chef portable stove has one large and one standard burner. It would only operate on the standard burner due to the low pressure regulated on the RV piping system. Be prepared to break out the standard propane tank & regulator hose set if you plan on running a two or three burner camp chef stove. Rating is 4 stars due to the price and short length at $35 price tag, it could have been longer.
So far this smoker is fabulous! There is a learning curve, and this is not a "set it and forget it" smoker. You have to make sure you don't run out of pellets as the smoker will shut down. Tried a pork butt, but I wasn't watching it close enough, so I had to finish it in the oven. Still delicious. Next made some boneless skinless chicken breasts which turned out wonderfully.
It has a cooking area of 800 sq. inches and a hopper capacity of 20lbs. While that just would be fine for regular smoking, this product needs some supervision and pellet refilling for longer smoking sessions. It does not have a Wi-Fi enabled control system, though it does come with a digital control system to provide you some ease of control while cooking with this product.
For example, many grills use and charge for collaborating with a software application on it. I, personally, think this is an absolutely silly feature to include on a pellet grill. Yes, it does start on and off from your phone and change temperatures while you are at Switzerland enjoying Swiss cheese on a lake, but really, is it even logical? I mean, pellet grills have already made the cooking experience as easy as a dream, the least you can do is set the temperature by the click of a button on the appliance yourself! You can’t possibly be that lazy!
The Pit Boss Company manufactures an extra-large pellet grill with 700 square inches of cooking surface. It closest competitor in pellet smoker largeness is the 7-year veteran known as Rec-Tec. It has probably one of the largest cooking surfaces (or the largest at that) in the pellet grill and smoker industry. It approaches grilling with the idea that sometimes bigger really is better, at least in terms of cooking more meats at the same time.
My wife and I were one of the first buyers of the YS640 in 2010. We had owned a couple of gas grills that, of course, eventually rust out. My wife saw the YS640 at the Kansas State Fair and called me and said that I HAD to look at this smoker! At first, the smoker had many problems--inaccurate temps, huge swings in temps, etc. Don and Joe kept working on the problems and installing updates--never charging us for updates or service calls. Finally, in about March of 2011, they installed the update that really was the solution. Since then, the YS640 has been a consistent workhorse that does everything as advertised. Built like a tank. built to last. Don and his staff stuck by his product and by his customers. In this day and age, customer service is uncommon. By the way, I thought the YS480 would have been big enough, but my wife said, "our family isn't getting smaller,".....I'm very glad we got the 640 and the second shelf. I have needed it many times. Thanks Don!
Barbecue was not his first career. He earned a BA from Columbia College in Chicago and studied at the Cleveland Institute of Art and the Dana School of Music. He has been involved in every aspect of film, video and music production. He edited the 1991 Academy Award nominated documentary, "The Mark of the Maker" and "Universal Hotel", which is part of a permanent exhibit at the Dachau Memorial Museum.
WOW, that’s all I got. What an amazing piece of cooking equipment. I’ve owned mine now for a little over a year, and to be honest, each time I use it, I learn something new about it. I’ve cooked on Traeger’s and owned several Bradley smokers. But nothing compares to the versatility of the Yoder. This thing is well made (its heavy) and it cooks flawlessly. The worst thing about it is the need to empty the ashes, and it’s not that big of a deal. I will say, invest the money and buy the heat diffuser with the access door. It makes removing the ashes so much easier. Ask yourself this question, how many different flavors of propane can you use on your grill. Because with all of the different wood options for this, it’s almost limitless. Make the investment, you won’t be sorry
When you are looking for a smoker, one of the features that you want is to be able to control the temperature. This means that you will be able to use both a high and low temperature for smoking everything from poultry to fish to beef to vegetables to cheese. This is exactly what you get with the Camp Chef. It has an LED digital temp control system that comes with a food probe made from stainless material.
On the better models, a temperature probe in the oven area tells the controller what the temperature is and if it is below the target it tells the controller to feed more pellets and air. The best manufacturers, like MAK and Memphis, have designed their own versatile custom controllers that are easy to use and can hold a temperature within 5°F, tighter than many indoor ovens.
You want a set-it-and-forget-it option: Traeger grills work best when they’re allowed to cook and smoke the food over long periods of time. As long as the system has fresh wood pellets in the hopper to feed the fire box, it will be able to maintain a steady temperature. So you can set up the grill and then leave it for half an hour, a couple of hours, or even longer, something that’s difficult to do with other grilling systems.
I id not purchase this item from Amazon, a local retailer had them on sale but none the less this a great smoker at any cost. I have compared it to the far more expensive smokers and I have found that this one has a much stronger, better built main body. The metal is of a heavier gauge of steel. Cheap smokers are separated from more expensive ones a lot by the electronic controls. Tis model has a control from 160 degrees up to 500 in 25 degree increments. It maintains a constant temp within a few degrees of where it has been set, always a problem on other smokers not of the pellet design I have used. Pellet consumption is modest and the Camp Chef brand pellets are the cheapest I have found. and work extremely well The ash cleaning system is a matter of dumping a cup after use with very little ash left over. The grease trap system is perfect. I see no reason to spend more for a pellet smoker that couldn't perform any better than this one. I would recommend it to anyone in the market for one. They are a set it and forget way to do your smoking.
Regarding your question about a decrease in smoke flavor when using the pellet grill / smoker, I do believe you will experience a little bit of a drop off. This said, many people find the flavor from pellet grills / movers to be adequate. If you require a stronger smoke profile, you can always use one of the tube smokers that sits inside of the cooking chamber.
Cooking a lot of food is easy when using Camp Chef’s Flat Top Grill. The large surface area will enhance your cooking experience giving you plenty of room to work so cooking is done efficiently. Included is an interchangeable flat top griddle making it easy to cook pancakes, bacon and eggs, sausage, and hash browns - all at once. Then switch to grilled burgers, kabobs, and chicken for the next meal. Four individual burners provide heat in specific areas creating heat zones that will help you manage hot foods. Built in matchless ignition knobs control the heat and flame. Fold-down side shelves and roller wheels are added for convenience.
In 2008 there were only two consumer pellet grill manufacturers. Today there are dozens. 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?
Camp Chef is the company that perfected the pellet grill formula that Traeger made up, hence its introduction of an effective pellet auger that dispenses pellets only when needed and a large capacity hopper that reduces the need for pellet refills (that people find really annoying). It’s economical in terms of fuel rationing even though the griller itself is quite expensive.
In the Grills Bull we have another large, unwieldy, but fully loaded grilling system. With a price that would make most grillers wince, this Pellet Grill comes complete with all sorts of bells and whistles. Aside from the large, wifi-enabled grill itself, Rec Tec throws in a terrific 6-year warranty as well as over 150 pounds of Pellets, which goes a long way towards justifying the cost. The Bull also has a large, 100% stainless steel cooking space which offers terrific durability long-term.
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.
Craft amazing wood-fired creations with the Trager renegade Elite pellet grill. From grilled steak, to smoked ribs, & even a freshly baked Apple Pie, the set it & forget it ease of use allows any home chef to cook it all. Swap the gas & charcoal barbecue for 100% pure hardwood pellet flavor & grill, smoke, roast, bake, braise, or BBQ your next masterpiece.
Temperature range is an important factor. What you’ll need will depend on what kind of cooking you want to do. Top pellet grills can hit temperatures between 180 F to 425 F, enough for baking, smoking, roasting, and grilling. On the other hand, ioif you want to sear meat you need something that reaches the 500-550 F range. A functioning thermometer is a must. You’ll need a precise and accurate reading so you’ll know you’re cooking your meat at the right temperature.
Number two when cooking with charcoal (yes plain Kingsford is good stuff if you do it right, a lot of the cheaper brick and cheaper lump can put some weird twangs in your food) brick or lump can produce quality high temp steaks or slow & low bbq! To add some nice flavor add some wood, but do your homework! I think Clark ‘Smokey’ Hale has one of the best books ever for the grill and Q master, “The Great American Manual on Grilling and BBQ or something like that. Last I saw you can grab a used one on Amazon for a few cents and some shipping. The most prolific thing I read in there that so many miss, is burn your wood and your charcoal to where it is literally a coal of gray ash covered glowing ember. Do that and you will find a new flavor in your cooking! Problem is so many places think heavy smoke is great, as they are trying to imitate cold smoke flavors! They are not the same! All this talk I see here about, “I want heavy smoke flavor.” I can tell you if you burn your wood and your charcoal (and I feel even lump needs to be well on it’s way to gray ash covered or you get bitter smoke even though many say not necessary) to a red ember with gray ash covering 80 to 90% minimum preferably completely covered your flavor profile will change. Many supposedly good bbq restaurants I have been in serve something with a bitter or ash flavor, which I find much less enjoyable.
The Camp Chef Woodwind Pellet Grill was chosen as our sixth choice because it lacked some features found in our Top 5 picks, especially when it came to cooking flexibility. While it does offer an impressive 6-in-1 cooking experience, it lacks an auto shut-off feature, which makes it less of a “set it an forget it” kind of smoker. The grill is rather heavy, at an overall weight of 146lbs. It’s also more expensive than the rest, even though it offers similar (even less) features. It’s a decent choice if flavor is the only thing you’re looking for.
Pellets are available from a number of sources because they are popular for use in home heaters, so if you are worried that you will be buying a gizmo that might be worthless someday if the pellet supply runs out, it is unlikely. As more and more pellet grills appear, and word of their excellence spreads, sources for pellets will become numerous. I've even heard of a few Home Depot's carrying them. The bad news is that I have tried several brands and I always return to BBQr's Delight. They seem to have the least sawdust, so they are less likely to clog the auger, and they have a higher percentage of the flavor wood on the label.
I have put together the best pellet grill review of the top 10 pellet grills in the market today. Mind that this list was not just put together in a jiffy; all the names in this list have been carefully picked and chosen through strict inspection on performance, ratings and consumer preferences. Let’s take a look at the pellet grill review I have for you:
Camp Chef is a leading manufacturer of camping stoves, dutch ovens, and other outdoor cooking equipment. If you want quality cookware to take on your next camping trip or barbecue in the park, Camp Chef has the solutions - from camp stoves to cast iron dutch ovens. Camp Chef makes cooking gear for campers, hunting, for traveling by RV, even for your next tailgate party. Camp Chef was built around the idea of finding better ways to cook outdoors - no matter the location, from woods to parking lots to campgrounds - and from that philosophy has come a whole line of outdoor cooking equipment, made to let you go gourmet in the wild!
I have used Bradley, Masterpiece, Green Egg, New Braunfels, Oklahoma Joe, Weber and now Traeger. So there is some experience in these comments. The “set it and forget” it is a misnomer and should not be used with Traeger (or any smoker/grill.) With Pellet Drive before you buy Read up on Er codes. The worst is when the fire pot fills up with pellets because the fire can’t keep up with the auger push and the whole cook is ruined or delayed. You have to pull everything out and basically start over while your expensive prime brisket is trying to be saved in the oven. Doesn’t matter what the weather is or wind conditions. Doesn’t matter if you stare at it and stir the hopper continuously. It will happen. Customer support at first was well you are at fault (didn’t leave the lid open on fireup for exactly 2 to 4 minutes or didn’t vacuum out the firepot between every cook) which is crazy. Finally, after so many calls over the past 6 months they are trying to make it right. Problem is, DO NOT believe the “set it and forget it.” That does not exist with any good cook. I have replaced the controller the fan and now getting a new probe. Do not waste your money. Unless someone out here in BBQ land can give me a recommendation on a product that won’t do this stay away from Pellet Drive?
Camp Chef have been a notable and solid producer of grills for some time now, and have earned their position in the market, with straightforward, yet proficient outlines, which offer purchasers great outcomes. They had stated, prior to release, that the PG24 Pellet Grill and Smoker, would give clients brilliant elements and a high level of usefulness, with exact temperature readings, and I needed to see whether this genuine. This Camp Chef PG24 Review expects to give purchasers all the data they have to settle on an educated purchasing choice.
I have found that using the upper shelf gets more airflow around the meat than the lower shelf. I asked the AmazingRibs.com science advisor Prof. Greg Blonder about the problem (he has a MAK 1 Star). He explained that smoke sticks to cool surfaces and wet surfaces, and the surface of meat warms and dries out after a few hours. When he wants more smoke flavor he uses a strong smoke wood like hickory or mesquite, he starts with cold meat, and then he keeps the meat moist by painting or misting it with apple juice or a mop like Lexington Dip or East Carolina Mop or Texas Mop Sauce. A awter pan can help because the water condenses on the cool meat and attracts smoke. Read his detailed research on the subject in my article on the Science of Wood and my article on Basting.
Pellet grills preheat quickly, so you can start cooking almost immediately, and the pellets are available in a number of woods, for different smoke flavors. The smoke has a subtle wood-fired flavor with less of the acrid flavor that comes from standard wood or charcoal. For the maximum smoke flavor, it’s best to cook at a temperature lower than 250 degrees, while higher temperatures cook faster with less smoke.