Camp chef grill is usually compact and ideal for outdoor adventures like camping but some models of the Traeger grill are hard to camp with. The Traeger grill is usually large and ideal for home cooking or large parties and weekend gatherings. However, you can still find small compact designs of its model. It depends on your demand. Nonetheless, even the smallest model of the Traeger grill can pack a lot of food. As for the big green egg grill, it has a unique shape, like an egg, but comes in different sizes for your needs. Therefore, you can buy one that suits your needs.
So what about the question of blends versus 100% pure species pellets? Should you avoid blends? Should you only use 100% pure? That is a web to unweave and depends greatly on what you are cooking as to the correct answer. Through our testing we found many blends to work very well. We liked them so much that we incorporated them into what we offer. Not all blends are created equal though and the amount of hardwood versus flavor wood varies widely across brands. We also found that some 100% pure pellets such as cherry and apple had harder times reaching higher grilling temperatures and lacked the harder core flavor punch of hickory or mesquite. Coming from the world of stick burners many new pellet grill owners assume that going 100% cherry or apple is going to work for them since that is what they have grown accustomed to. At the end of the day, they end up moving to a pellet with a deeper flavor like hickory or mesquite to get the results they are used to.
I filed my complaint with American Express. AMEX was absolutely AWESOME......!!! I gave AMEX copies of everything I sent Trager and it's CEO who never answered me. AMEX gave them 30 days to respond and they did not. So the grill was FREE.!!!!!!, and I could care less. Tells you a lot about their CEO and their method of doing business. CEO is Multi-Milllonare living in Salt Lake City and is just playing the numbers!!!!! Hot shot from a HeadPhone company, Skull Candy, who usually gets away with ignoring customers. Clearly don't care about customer satisfaction. Buy another makers grill. Save yourself a lot of headaches. Louisiana Grills are much better quality.
Is it customization? I called before I order my YS640 and told them I wanted my grill grates made out of expanded stainless steel, and a few other small things done to ""personalize"" my grill so it was just the way I wanted it. ""No problem. The added materials will cost extra, and shipment will a week so we can fabricate your grates."" Try getting that with a Chinese import!
Most grills feature a primary cooking area (the main grate) and a secondary cooking area (additional racks). In a pellet grill, there’s less difference between the two grilling areas because it mainly cooks by indirect heat, so the temperature is the same throughout the grill. It’s best to pay attention to a pellet grill’s total cooking area because it is the sum of the primary and secondary cooking areas.
Buying factory direct means that you are purchasing a product directly from the manufacturer, which eliminates the need for a middleman. There’s no need for the product to go through any kind of supply chain and acquire additional costs in order to reach you. The price tag that’s displayed on factory direct products doesn’t contain any markup to compensate for additional costs. Buying factory direct gives you the best chance at receiving the lowest price possible for the product you’re purchasing.
The Z Grills Wood Pellet Grill and Smoker comes with Smart Smoke Technology, which lets you set and forget your grilling. It accurately sets and maintains the desired temperature using an automated electric feed system, heating your unit from 180 degrees F to 450 degrees F. We’ve gotten used to smokers taking around 30-40 minutes to heat up, but with this unit, it took only 20 minutes for the temperature to settle in!
Got my Camp Chef Smoke Pro SE four days ago. My son and I put it together, it is a two person job because it's heavy. Seasoned it and smoked two chickens that turned out awesome! Today I have hamburgers on. Smoking on low smoke for half an hour, take them off and crank it to 450 put em back on and grill till done. Easy to use. Very happy so far. Just hoping it holds up!
Rec Tec Wood Pellet Grill boasts a cooking area of over 1000 sq. inches. However, that area is calculated from its optional cooking shelf. Without it, the cooking area is roughly around 700 sq. feet. This removable shelf can allow you to increase your cooking area if you’re trying to cook patties, steaks, chicken pieces and items as such; or they can be removed for granting a greater volume of space for smoking brisket or whole turkeys.
The range of dishes that can be prepared is unlimited, and the large surface provides a lot of flexibility in adjusting quantities to match the number of folk who will be eating. I generally prepare an extra portion or two to be frozen and used for lunch when I'm working. The money I've saved by preparing daily lunches and not buying lunch at local restaurants has more than paid for my Camp Chef Flat Top Grill.
A pellet grill often comes with many facilities that are usually not available on any other grilling appliances. One of them is its temperature control and settings. This is a huge advantage for inexperienced cooks who do not have the understanding and years of experience of pit masters who know how to cook different foods on different temperatures. This also means that you do not have to fiddle and fidget around with the heat every 2 minutes after slapping on the steak on to the grills.
Rec-Tec has a strong following, and – as with the rest of the pellet grills in this review, will do you right. They’ve recently gone to an all black (no more red) look with their newer models. Though, you can probably still get the red. They have the most pellet holding capacity of any other grills pretty much, so that might be a plus for you. Getting temps back down is pretty fast… 5-10 minutes or so. I’d consider reverse searing, so long as your steaks are 1 and 1/2 inches or more. Thinner cuts won’t work. So, basically – you get the steak up to around 125-35 at around 225-250 F. Wrap it in foil. Then, crank your heat up to the highest setting, remove your steak from the foil, and sear it off on both sides to your desired doneness level. This limits the amount of grey – making for a more uniform pink from the top to the bottom of the steak.
Pit Boss Wood Pellet Grills are fueled by all natural BBQ wood pellets. The digital control board ignites the grill and allows you to set the cooking temperature from 180° to 500°F. Fan forced convection cooking eliminates the need for a rotisserie and creates a versatile environment for grilling, roasting, smoking, braising, searing and baking. The 820 features a Flame Broiler as standard; this adds the option to grill directly over an open flame when direct heat is needed. The Pit Boss 820 features a large 820 sq. in. total cooking surface: 580 sq. in. main and 240 sq. in. removable upper rack. With complete structural strength and durability, the Pit Boss 820 is made to last.
I've been using a pellet grill for a LONG time (Traeger for ~15 years?), so I know an upgrade when I see it. I just picked up a YS640, and it's amazing. I love removing the diffuser, adding the Grill Grates, and doing so nice searing! My first cook was a batch of rid eyes, and they were both beautiful as well as delicious. My "guest list" of people wbo want to come over for food keeps growing... Nice problem to have. Good friends, good food, good times.
Hey Charlie – I’d leave that grate wide open if you want maximum heat. If the grates are only over the burn pot, then you can do sort of a two zone cook (indirect vs direct heat) by putting a thicker steak, chop, or piece of chicken on the ‘non direct’ side to get up to a temp that’s 15 or 20 degrees lower than your target. Then, finish off over the burn pot area. Just one idea.
Most people recommend the Green Mountain Grills smoker for its affordability, despite its plethora of features including Open Flame Technology, which ensures that meats are thoroughly cooked. But what impressed us the most was its Sense-Mate feature. For a budget pick, we were surprised to see that it had some of the most advanced technologies that even the most high-end products use. There’s no denying that you’ll get more than what it’s priced at!
Purchased the YS640 about a month ago. So far I have cooked nine pork butts, three racks pork back ribs, one beef brisket and four thick cut New York steaks on it. I am very pleased with the results of these cooks. I have an upright propane smoker, Weber kettle, propane grill and so far the YS640 has out performed all three of those in ease of use and flavor performance. I can get almost the same flavors with my others, but takes more work and babysitting. Also want to mention that the YS640 is built to last. I noticed the ruggedness and excellent USA craftsmanship immediately upon arrival. Some reviewers think maybe the YS has a steep price, but I think its justified due to its construction and craftsmanship. It would be difficult to make something of this caliber for any less. A couple minor things to note is you will have to play with the damper a bit to learn the heat distribution, but after learning it, its not a problem. Doesn't put quite as strong as a wood flavor on the food as my upright propane smoker, but it puts the right amount and I have no complaint here. I would and have already recommended the YS640 to friends and acquaintances. If you have spent long hours smoking foods and know the correct flavors that they should be, your not going to be disappointed with this cooker!
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.
Apart from the aforementioned problems, you might face some minor issues like the smoker staying hot for hours in the end even after your cooking is over and it’s turned off? It’s better to check out the backdraft preventing cooling fan for your grill. Although this wouldn’t cause any major issues with your grilling experience, it’s a safety feature that is always worth checking out and fixing.
You prefer a direct heat method of grilling: The Traeger grill uses an indirect heating source, much like an oven, so you won’t be able to sear meat, as many people like to do when grilling a steak. The Traeger system is better for those people seeking more of a smoker type of cooking system, although you can sear your meat by using a frying pan with a little oil initially before you finish cooking it with the Traeger grill. You can use the frying pan on a stove top burner or on the surface of the Traeger grill.
Traeger's, unlike other models, have a temperature probe, these sensors tell it if the temperature is too low and automatically feeds more pellets to the fire. You can set up the temperature in 5-degree increments. Other brands and cheaper versions only offer three settings low, medium and high. There is no sensor to monitor the temperature. If you are purchasing a pellet grill it is because you can set it and forget it. If you plan to hoover then it makes more sense to use a standard smoker or to transform your grill into a smoker.
The Pit Boss Grills 340 Wood Pellet Grill is a great grill with dial-in digital control and led read-out. Pellets are 100% natural hardwood. This grill has got an automatic start and cool down. It’s heavy duty with 16 gauge steel construction. It’s easy to assemble. It’s a little expensive. However, other grills are more expensive and seeing that I would recommend this to anyone.
This is obviously no revelations that temperature is the first on my list. When it comes to cooking appliances, temperature is always a key factor. However, it is not the sole reason to be on my list. The thing about temperature you need to look for in a good pellet grill is its ability to control, change and maintain it. Any grill can turn screaming hot, but only the best ones provide you with multiple temperature settings, and are able to maintain it constantly to ensure an even cooking surface where it is not too hot on the left and cold on the right. Many pellets come with special, even patented, temperature features.
A: As one of the most frequently asked questions, we can see why individuals are interested in this question. The lid material depends on the manufacturer. However, we have commonly seen that most brands use a steel lid that is powder coated or a stainless steel lid that is reflective. With that said, individuals can expect that the will be very durable and hold in the heat of the grill very well.
A FOLLOW UP: Traeger has agreed to send me replacement parts for the defective ones and I don't have to return them. However I am not returning the grill. I tried to cook a prime rib and a Boston butt. The grill randomly turned off three times and it had the "mini-explosion" others have talked about where the unit actually has an explosion within the housing lifting off the lid a couple inches and making a loud boom. This is not only a potential safety issue, but the "set and forget" is simply not true. It turned off within an hour after setting the temperature at 225 and leaving it unattended for an hour. This is not what I expected or wanted. Sorry Traeger quality is not what it is cranked up to be and certainly not worth the premium pricing they charge for their name. DON'T BUY THIS IF YOU EXPECT TO GET A GRILL THAT WORKS AS ADVERTIZED.
The online research, the model comparisons, the pricing—choosing the right pellet grill can be challenging, so much so that, by the time you settle on a grill, choosing smoker pellets often becomes an afterthought. While some people simply default to the wood pellets sold by their pellet grill manufacturer, too many others settle for the cheapest pellets available. Because, really, how much difference can the pellets make? A lot, actually.
It offers 700 sq. in. of cooking space and a powerful thermostat for a higher price, but makes up for it as soon as you start cooking on it. Also, it has a stunning design with the bull horns, which sets it apart yet again. But if you find yourself not spending as much and could do with a lesser cooking space, then the Camp Chef PG24 is a no-brainer for you.
Extremely high build quality. It's heavy. Solid. Nothing flexes or bends. The temp displayed is very accurate when referenced with a thermometer. My only complaint is that the 2-piece diffuser should either be standard equipment, or an optional upgrade at order time (in exchange with the stock diffuser). The 2-piece diffuser is a MUST HAVE accessory. Cleaning the firepot is a messy pain the A** without the 2-piece diffuser. I didn't think I would need it, But I ended up ordering it about 6 weeks after receiving my YS640. I also highly recommend the direct grilling grates. I was able to get rid of my gas BBQ because the direct grilling feature works so well on the YS640.
This is the right choice for anyone that likes smokey flavors and cooking slow at home. It is my first experience with a pellet grill and I have read and studied them for a while. I was looking for a outdoor cooking solution that would give me the ability to cook like the pros without the super sized trailer. Finally deciding to go with the Camp Chef I haven't been disappointed. The temperature control is flawless so you can dial down the cooking process. I smoked chicken the other day and the red smoke ring was a 1/2" deep. It works like a convection oven so there are no cool or hot zones, it just keeps the heat even and consistent. I have noticed even if smoke isn't pouring out the wood flavors are present.
Ease Of Use – Check if the unit is anything but difficult to setup and work. A few units are a breeze to gather, and you should simply to take after the manual of guidelines that accompany it. And after that, you ought to likewise discover how to work the grill and it ought to offer you easily of operation. For the most items I have evaluated here, they can be worked with the push of a catch, so they will let you simply set the clock and temperature and forget about it.
This post was EXACTLY what i was looking for! Have been longing for the ability to make the gooey delicate saucy brisket that we get out here at the chain Armadillo Willies, which i realize is not aiming for the stars… At Orchard Supply House last weekend saw a Traeger or two, and was thinking placing a smaller version $499 range (although $439 on the Traeger website) next to my gas Weber Spirit.
Bring the savory simplicity of the SmokePro XT Pellet Grill to your back patio and change the way you cook outdoors. Just like your kitchen oven, the SmokePro XT automatically maintains whatever temperature you set, so you don't have to worry about over or under-cooking your meal. The SmokePro XT Pellet Grill comes standard with Smart Smoke Technology to evenly distribute wood-fired flavor into every bite. Skip the tedious cleaning routine associated with traditional pellet grills thanks to the Simple Ash-Cleanout System. Simply dump the ash after every cook and save yourself hours of cleaning and enjoy better flavor on your next meatsterpiece as a result. The SmokePro XT can tackle anything from fatty pork butts to quick and easy burgers. Shop the Camp Chef SmokePro XT today and see for yourself why Camp Chef is the way to cook outdoors.
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.