New Member/Experienced Smoker

[bmillin]

Welcome! Perhaps there is a middle ground between the offset and a pellet pooper, such as a bronco or PBC? We cooked turkey in a PBC last thanksgiving and while it took a bit it got there. Ambient temp was around 20F

[clb239]

Welcome from White Stone, Va...

[Texas Larry]

Howdy from San Antonio, Texas!

[J-Melt]

Welcome from Chicago! I don’t have any experience cooking on a pellet pooper, but I have used my OJ Bronco down to around 30 degrees this winter and have had very little issues keeping temp, even during snow!

[Soonerpop]

Welcome from north Texas. You’ll have fun here. I have a Grilla. Like most of the folks have said, I don’t see much difference in the bark. The smoke is lighter than charcoal or an offset. I’ve been thinking about trying a smoke tube.

[swartzster]

Welcome from the Pacific Northwest. I use aYS640 and feel like I get a good bark. I just use rub, no slathering

[Stuey1515]

Welcome from Oz, offset & kettle are my pits so no clue on pellets, but lucky for you there are plenty on here who do, enjoy AR

[Smoke em if you got em]

Welcome from AZ!

[DogFaced PonySoldier]

Welcome, from NE OK!

Just a thought... why not look into something like the Camp Chef Woodwind Pro, which has a box you can put in wood chunks to get heavier smoker and bark? Jeremy Yoder (MadScientistBBQ) has reviewed it quite favorably, and he is a die-hard offset stickburner guy.

Also Pitts & Spitts now has something similar, as well, I believe.

Probably worth taking a look at.

[fzxdoc]

Welcome to The Pit. Let us know how you like that Members Mark pellet cooker you purchased.

Kathryn

[bbqLuv]

Greetings from NW Oregon,

[rlozinak]

Welcome to the Pit from Buffalo!

I have a LSG pellet pooper. I have no issues with bark. Or smoke flavor

[mrichie1229]

Welcome to the Pit Frank Lump Charcoal or Pellet, from a fellow Minnesotan!

[ILMsmoke]

Welcome from NC! I've had quite a few different wood/pellet smokers and currently I have a Woodwind Pro 36. It is easiest the closest flavor I've experienced to an off-set. I leave the vents at 100% and the wood chunks exposed to the pellet fire 100% of the time and get a really nice wood flavor profile. I use more pellets and chunks than others, but it fills a void for me!

[Santamarina]

Welcome from California!