PG500/1000/1000i - anyone running one?

[dotcodotuk]

For a product line that seems like it has some really clever features (stainless construction, warming drawers, burns splits if you want them to) there isn't much chat on here* about any of the PG range from Cookshack and I was curious why... are they quite a niche item and not seen as a viable option for smoking?

I hear they are popular over in the US and Canada, but despite some strong reviews out there from various BBQ sources and Mad Scientist reselling the PG500 as the Automation I barely see any mention of them online. So, I would love to know if people own one, have used one, have bought and sold one - anything, really!

*at the time of posting, this will be the fifth thread!

[Donw]

If I remember correctly one of our moderators CandySueQ has quite a bit of experience with these. Hopefully she will respond.

[Huskee]

They're popular among their clientele, but they are far outside of my price range. I suspect with many others here as well.

[glitchy]

They were Traeger’s only competition for quite some time because of patents. The PG line is very unique and I’ve known people that both love and others that dislike the 4 zones. Those that dislike it is usually because each zone is limited for space. I think the FEC series is more popular with competition pit masters. However, like the Searwood, the PG line is meant to be more than just a smoker.

[CandySueQ]

A friend has a PG, but he competes less than I do these days. Back in the day he alternated between the PG and a Memphis, along with his FEC100.

Competition BBQ is not what it was 15 years ago. These days, Drums rule!

[tenphases]

I love my PG 1000 and I especially love the 4 zones. I can do a 4 course meal on the thing at once. It's possible when you learn to use those zone there is absolutely nothing better. Can't lie though it a family and small get together cooker for me. I can do a brisket and a pork butt at once but the space for the brisket is tight unless I use the chicken rack which is possible because it's pretty big and sturdy.

However if I want deep smoke flavor or I am cooking for a crowd it doesn't get the call. Most people say "imagine the maximum people you want to cook for then go 1 size up." As big as this is the capacity is somewhat limited unless your cooking several different things at once and it cost alot. That's why I think it isn't as popular. That bieng said I've seared steak, cooked corn on the cob, a brisket, sausages, while using the warming oven in it to keep the pepper and onions at the right temp all at the same time.

[dotcodotuk]

Thanks for all the replies, people - much appreciated and very interesting.

Have the temperature differences across the four zones and the warming drawer been documented anywhere? I thought I had seen something... but I can't find it again. Also curious about the lack of cover on the sear zone, which would seem to enable ash to float around the cooking chamber from the burn pot.

Internals seem to be a very similar design to Yoder, albeit with that having a full-length cover and their baffle is way over the other side. Are there any other smokers that have similar internals?

[glitchy]

I’ve never seen anything else like the PG series, tbh. Their patents could still be active. I actually do think I remember reading some discussions on ash in an old pellet grill forum where a few people had them. But I also had a GMG pellet grill that was ash spreading machine. It would turn a cheese pizza gray.