Choosing the one perfect pellet grill that could change your cooking experience is easier said than done. There is just so know you have to know before committing to it. Though I did give you a run-through of all the basic and important things to look for in a pellet grill before buying one, it is still a scratch on the surface. It is tiring to have to go from store to store to find the quality ones that you can choose from. So, to come to your rescue once again, I will now give you the some pellet grill review.
If you have faced or currently face the problem with common things like pellet feed jamming or wear and tear of your smoker, then replacing the exact component will solve your problem. Thus, without changing your whole smoker you can continue with some $40 – $50 changes. It might seem complicated for you if you face a problem with your digital control system. Adding the element of professional knowledge will help tremendously. Solving problem with $150 is much better than spending $500, right?
As another one of the most important criteria to consider, we read a lot of the reviews that individuals had to say about the controller system and how simple they are to use. With that said, we can say that all of the grills we have shared have a simple digital controller design that makes the grill simple to use and easy to adjust. Now, the digital controller is the way in which an individual will be able to adjust the temperature of the grill, which can range from an incredibly low temperature to as high as 450 degrees. Now, another really cool aspect of a digital temperature reader is that most brands have an LED display that makes it easy to read the temperature of the grill.
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.
It’s got built in manual controls, but there’s also the option to download an app to your phone so you can control your smoker through your wifi! Honestly, this really impressed me, and I don’t know why other manufacturers aren’t all over this. Apparently there’s a cloud based app coming out soon so you can control your grill anywhere you can get internet, so you could be sitting at your kids football game whilst checking the status of your post-victory feast! The controls are also fully programmable, so you could for example set it to smoke for 5 hours and then cook for 2, finishing just as you pull up onto your drive.
Now, there are different materials that certain pellet grills are made from. Since steel is such a heavy duty and heavy item, some brands have opted in for more cost-efficient materials, such as a stainless-steel lid to remove some of the weight from the pellet grill. With that said, the interior grill gates are as equally important as the exterior. For example, some grill gates are made from an easy to clean porcelain material while some are designed from stainless steel to be more user-friendly and cost-effective. With that said, let’s discuss another important element to consider when it comes to a pellet grill.
The Camp Chef PG24S lets you set the smoker to your desired settings so you can leave it to relax while it does the rest for you. With an advanced digital temperature chip, it steadily monitors the temperature, achieving a constant cooking temperature at all times. Dual LED temperature displays allow you to easily check the temperature of the food kept inside your smoker without losing any heat. With an auto-dispensing pellet hopper that can hold around 18 pounds, your pellets are used efficiently. The grill can work in temperatures that range from 160F to 400F.
The flame broiler uses a digitally controlled burn system. Its Digital Control Center lets you set the temperature ranging from 170F to 600F with ease. The desired temperature is set and maintained through an electric auto-start and fan-forced air mechanism. These, in addition, give that flavorful smoky taste to all of your foods. The auger automatically feeds pellets into the smoker, so you can pretty much let it take care of everything.
Now, I will be very honest with this topic here. While prices vary from model to model and brand to brand, one thing to understand is that the best pellet grills are made with the best materials, made by keeping consumers needs in mind, made with intelligent designs and features that can serve and last a long time. There are pellet grills in the market ranging from extremely cheap and affordable to very expensive, and sometimes even unnecessarily expensive. While there are exceptions in many cases, the blatant truth is that good stuff will cost an extra penny. This is why I will be giving you my pellet grill review, so that you can see and identify your specific needs and buy a grill according to that instead on spending a fortune on low quality or unnecessarily multiple-feature grills.

I only just learned about “wood pellets” recently when my husband and I were researching ways to heat the small mountain cabin we just moved into a few months ago, and I had no idea there were so many options for pellet grills. Wow! I hadn’t even know these existed to consider them, and now your reviews have me wanting to try one out. You’ve offered amazingly detailed and positive information on each model listed to help buyers make an informed decision. Your writing style is so fun and upbeat, I can only imagine that your backyard and backyard gatherings rock! Thanks for giving me food for thought on our next grill, Nate. (And for making me hungry, too! lol)
The single biggest advantage though, especially for beginning outdoor chefs, is that when you’re paying this much, damn near everything is automatic. As an example, if we look at our number one choice, the Camp Chef PG64 pellet smoker, literally everything can be controlled by the built in systems, so I could grab a friend who’d never cooked anything more complicated than boxed mac and cheese over, give em a five minute masterclass and be confident that the automatic systems would do most of the heavy lifting when it came to getting everything right.
To sear a steak you need direct radiant heat. I don't care if you can heat the air to 1000°F, it is still indirect heat and that does not deliver as much energy as direct radiant heat. It's physics, but not hard to understand. In short, heat is not the same as temperature. It feels hotter at 80°F if the sun is shining on you than if it is 80°F in the shade. I discuss the concept in more detail in my article on thermodynamics of cooking.

I store it in the Camp Chef cover. It takes about a minute to pull the cover off, install the gas cylinder and side tables, move it into cooking position on my deck, and light the burners. It doesn't take much longer to clean up. After getting the griddle back up to high temperature for cleaning, the active work of squirting, scraping and wiping down takes just a couple of minutes. After cool down, removing the gas tank and side tables (which fit nicely on top of the griddle for storage) and putting the cover on takes another a minute.


The “Smart Smoke” controller goes from 160-450F, with an internal sensor and electric auger maintaining that heat. The hopper holds a good 20lbs of pellet - enough for 10-20 hours of smoking. And it’s built from a sturdy stainless steel that feels solid and looks fantastic, with locking caster wheels keeping it secure while in use. It’s also backed up by a 3-year warranty.

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.
PG24 by Camp Chef Pellet Grill also brings along a digital controller which you could use to set your desired temperature and at one point the heat in the chamber will be automatically adjusted. It allows meat to be smoked for hours at a temperature of 150 degrees F. You could increase temperature to 500 degrees F for searing and grilling. With convection, the cold and hot areas of the grill can be replaced with even heat.
Sometimes an inexpensive, less efficient pellet blend might be just fine for burgers or chicken breasts. Other times, you may want to step it up with a premium flavored pellet where whole turkeys, prime rib roasts, or a nice brisket can really shine. No matter what you read in any grouping of pellet grill reviews, know this: pellets are not all made equally. You will wind up with one or two “go to” brands over time that you simply prefer – sometimes for their efficiency (leaving little ash), others for their flavor.
If you have faced or currently face the problem with common things like pellet feed jamming or wear and tear of your smoker, then replacing the exact component will solve your problem. Thus, without changing your whole smoker you can continue with some $40 – $50 changes. It might seem complicated for you if you face a problem with your digital control system. Adding the element of professional knowledge will help tremendously. Solving problem with $150 is much better than spending $500, right?
I have owned this pit for over a year and a half now. I previously had a stick smoker which I achieved really good results with but it was time-consuming. But this baby takes it up to a whole new level.everything comes out amazing competition quality. My Family and friends are amazed by these results , The ribs and pulled pork are the best I have ever eaten. My brisket used to always come out average not on this machine.It's extremely juicy and mouthwatering. I would definitely recommend the top shelf and two side probe ports. The heavy duty cover is also top notch I have extremely Highwinds where I live here and the cover works perfect.everything that I have smoked has come out amazing. The juiciest turkey and chicken and even ham first class.I use mine all year even when it's 0° outside just amazed. Pull the trigger and buy this baby you'll never look back. Thank you Yoder for making a great product.
Maintenance is an issue. There are moving parts on these grills. Moving parts eventually break. There is an auger with a motor, and a fan with a motor. There are proprietary electronics systems on these babies. Augers clog. Motors burn out. Electronics have bugs or fail. Especially when exposed to rain, snow, hot, and cold. When they fail, will the manufacturer have a replacement part?
Hey Corry – GMG and Traeger have shown that they support their brands very well of late. In many cases, they both provide parts support even when warranty limits run out. If you’re considering a Traeger, I’d urge you to go with their Pro Series 22 or 34. Sounds like that’s what you’re probably looking at where they are concerned if you’re looking at a dealer.
If you live in an area where wood furnaces are used (not like down here in FL where a few heat strips will do the trick), you may also be familiar with pellet furnaces. In short, pellets compressed from sawdust and wood shavings fill a hopper and are then fed into a burn pot using an electric auger system. The auger, which is basically a long screw, delivers pellets to the burn pot based on the speed dictated by the unit’s thermostat.
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