Pellet Smoker or Pellet Smoker/Grill?

[luhnlaw]

After a few years of making myself crazy with offset smoker/grills, pellet tubes on the grill, pellet and/or wood chip boxes, I'm finally ready to get something that is really designed to let me smoke whole-hog (so-to-speak). I already have a good Webber Genesis grill (LP) that does just fine for searing and faster cooking (steaks, chops, burgers, etc.). So, I don't need a pellet contraption for those activities, so I'm dubious about selecting a pellet smoker/grill when what I really want to do is SMOKE. My inclination is to get a dedicated pellet smoker. I've been looking at the Camp Chef Smoke Pro XXL and similar models. Give all that, do you think I'd be making a mistake going with a box vs. grill-type smoker? (I'm also inclined to go the gas/pellet route: electrics don't interest me so much, and finding and storing a variety of wood chunks is probably more of a hassle than I'm prepared to mess with.) Your comments and suggestions will be greatly appreciated.

[Troutman]

You might want to do a search in the above search box on pellet cookers. Lots of info here that's been discussed. I will say that I think you're on the right track, pellet cookers are just that, cookers. They can serve as a grill but are really not designed for that, they can also act as a smoker but again are not very good at it. What they are good at is cooking at a constant temperature which is desirable to proper cooking of meat. In short it's a real good outdoor convection oven, not to unlike one you may have in your kitchen.

I'm sure others will pipe in here but again look around the site for more information, there's a ton of it out there.

[rwalters]

You might want to do a search in the above search box on pellet cookers. Lots of info here that's been discussed. I will say that I think you're on the right track, pellet cookers are just that, cookers. They can serve as a grill but are really not designed for that, they can also act as a smoker but again are not very good at it. What they are good at is cooking at a constant temperature which is desirable to proper cooking of meat. In short it's a real good outdoor convection oven, not to unlike one you may have in your kitchen.

I'm sure others will pipe in here but again look around the site for more information, there's a ton of it out there.

Obviously we won't all agree, and that is totally fine and to be expected. With that said, after having cooked on my MAK 2 Star for the past year, I have come to love it as a day to day grill and smoker. As far as a "smoker", all I can say is that I have owned numerous cookers over the years... from WSM's to a very nice stick burner to kamados to Weber kettles... and now own a MAK... and out of all of them, I by far and away get the highest number of compliments from the food that comes from my MAK (and yes, I know how to maintain a nice clean fire... lol). In my opinion, it makes for an outstanding smoker.

[jfmorris]

So Troutman, would it be safe to say you get decent smoke for a cook at 225F, for brisket, ribs or pork shoulder, but not one at 325F like you would want for chicken or turkey?

[Troutman]

I can get some smoke at 225* but from there up I get nothing much. I usually stick an AMNPS tray in there to augment. My cooking temps in the pellet pooper are generally 250-275 for beef and pork, or 325-350* for poultry where there is NO smoke. BUT that's my cooker. Perhaps others get better results, don't know, but don't think so from what I hear.

[rwalters]

If you are a hot n fast kinda guy (butts, briskets and ribs @ 300°) then I’d have to agree. The smoke is VERY light at the higher temps. Personally, I do most of my smoking between 210-225°. I am very pleased with the smoke profile. It is light and clean, more like a smoke seasoning vs "smoked".

[Pirate Scott]

I am new to the Pellet Grill adventure so here are my two cents. It is easier to run, but you do have to maintain it a little more cleaning ash etc... not really a big deal. Just as everyone has said the Smoke is a lot lighter, I am still trying to dial that in a little before I do anything like buy a tube, or add wood next to burn pot. I dont Like it really too much as a grill but that’s ok because I have a 26” Kettle Grill. Here’s the kicker. My food is better than it was before. I am not sure why but the food is more tender, moist, and better flavor. The Bark is lighter but actually has more flavor than using charcoal, with wood added for smoke. Not as Smokey but it is awesome. Good Luck in your decision.

[JCGrill]

I have a gas grill and a kettle, and if I want to GRILL I use those. I have a pellet grill and I have found ways to get the smoke I want. I agree with Troutman that it is really best at BAKING. However, there are some really nice conveniences about pellet grills, so in the end I think what you buy depends on what you want to mess with. Do you want to keep feeding logs? If not, don't buy a stick burner. Do you want to use a tube or keep the temps below 225? If not, don't buy a pellet grill. In the end virtually anything you choose is going to require you to do something that other cookers won't require you to do.

[jgreen]

If you have the others, a pellet unit is a perfect addition. If it was your only cooker, I would look at something like the camp chef where you can add a sear box. I find the Smoke at the low temps is great, and if I am cooking hot on any unit you don't get too much smoke anyway. I guess the exception to that is maybe a stick burner, but I don't have one of those.

[Dadof3Illinois]

I was in your exact shoes just a few days ago. I have a nice weber gas grill, a 24” vertical camp chef smoker and a weber 26” kettle with SnS. I was wanting a pellet grill just to change things up and try something different. I had my sights set on either a yoder, Blaz’n Grill works or Rec Tec.
Well, then I thought what if I don’t like pellet cooking, I’ll be stuck with a pretty big investment in a cooker I don’t use.
So today I bought a Green Mountain Grill Daniel Boon for way less investment. Figure I’m not out near as much if I don’t like it and I have money to spend on oh maybe a PBC and a fireboard..., MCS is hitting me hard...LOL

[jfmorris]

Nothing wrong with the Daniel Boone! How are you liking it? Is size sufficient?

[Dadof3Illinois]

Did the burn in yesterday when I got it put together but haven't cooked on it yet. I spent the day at a wrestling tournament, those are some long days!! Planning to do some experimenting tomorrow. Have a couple breakfast sausages a chuck roast and a pork butt to cook tomorrow.
As far as size goes, I think I can get 2 picnics or 2 decent sized turkeys in it?

[MILLERTIME58257]

I have the camp chef Woodwind with the sear box. Best money I have ever spent. Really have me an upper edge on my smoking and cooking. Family loves it..

[luhnlaw]

Spring is finally springing here in Upstate NY. I've decided to take the plunge with the Camp Chef SmokePro XXL Pellet Smoker. It will fit nicely next to my Weber Genesis 3-burner grill on the deck. As they say in the news biz: "Film at eleven!"

[theroc]

Can't wait to hear what you think of the Camp Chef XXL, luhnlaw. I have a Camp Chef 24 inch Smoke Vault and have been pondering switching over to the pellet burner. Love all the room in the SV 24, so the XXL really appeals to me. Been waiting to hear from someone with real experience with the XXL.

[Eugene A]

I'm new at this, having purchased my Woodwind back in September, and I'm still testing it out. So far, I've done chicken (not happy with the results), filet mignon (start on the pellet grill, finish on the gas grill), London broil, homemade bacon, jerky. I'm waiting for the opportunity to do ribs and pulled pork. Limited fare, I know, but I found that the simplicity of use far outweighs its limitations. It's a good addition to your arsenal, as was said by others.

[choffert]

I too have a gasser for searing and such. My first smoker was a Camp Chef Smoke Vault 24 propane smoker which worked well, but needed babysitting during long cooks. I recently bought a Blazn' Grillworks Grid Iron and, so far, have been pleased with the results. As with anything, there is a learning curve and I am still on the uphill slope with this device. I really like the ability to sleep at night knowing it's not going to run out of waterm wood, or even (once, only once!) propane. Pellet smoking seems to be best done at lower temps (180-225) if you want smoke flavor. I can add more with a smoke box. While expensive, I can recommend the Blazn'.

[jfmorris]

I think I like the more standard pellet smoker like the new Campchef SmokePro SG than the box smokers like the SmokePro XXL. I feel like the box smokers give you a lot of square inches of rack area which is good for thin foods, but that you will remove a couple of racks if you want to cook taller stuff like butts or turkeys. I prefer the higher head space in the grill style. But like you, having a good gas grill, would ignore any claimed searing or direct grilling capability, and focus on use as a smoker.

[Deaf Arty]

Dadof3Illinois is right on. I've got the GMG Daniel Boone and love it. Good cooker, convenient, and good value. Haven't noticed a lack of smoke flavor, either. You can get higher end pellet cookers for more $$, but my experience with the GMG tells me I made the right choice for the cooking I do.

[Cheef]

I bought the Memphis Pro 3 years ago after really agonizing over the cost, and the benefit. I'm still on the fence with pellet smokers. I can't seem to get consistent results, and there is a definite lack of smoke even using the tubes. I guess Ive just been an Egg Head too long. The Memphis is kind of nice though when I just want to walk out the back door and hit a button.

[BBQPhil]

I have a Yoder 480 and a Big Green Egg. Each offers different options for different needs. The BGE is great for high temperature grilling, steaks under 1.5 inch and such. Much more difficult for brisket and such needing 5-7 hrs at low temp. The Yoder is amazing for beef and pork ribs, brisket and reverse searing 2 inch thick filets. Cook here first and finish on the BGE. Yoder is a pleasure to use. Just feed it pellets. Smoke taste has been very good, but I prefer it to be moderate and not overwhelming. That makes it perfect for doing rib roasts and such.

[luhnlaw]

PS: Just returned from Puerto Rico. Setting aside the pathetic lack of FEMA effort and federal commitment there (do NOT get me started), I did have one very pleasant and fortuitous run-in with a local roadside chef. His smoked ribs were nothing short of drop-dead great. In no particular order, his sauce and other cooking tips included these: cooking time -- 6 hrs.; rub applied to dry meat (brine not necessary due to the salt content of his rub) and wrapped in plastic food wrap and refrigerated overnight or for 6-8 hrs.; pellet or wood chunks -- a combination of equal parts hickory, applewood & cherry. He promised to email me his rub and sauce formulas. If he actually does, I'll pass those along. The sauce was a set-aside dipping/optional variety -- i.e., not basted onto the meat while cooking -- and includes vinegar, tomato sauce, and guava paste, among other ingredients. Just great food!