Is a pellet grill really worth it? Smokey enough?

[CES]

Hi everybody! I'm looking to replace my gas grill (used strictly for convenience) and and am looking at the Camp Chef Woodwind pellet grill as a tasty possibility. I like the automation, ease of cleanup (I think, though never owned a pellet machine), low maintenance and the sear station. However, with pellet grills in general, lots of people complain that they're not getting the quantity of smoke they like and end up using smoke tubes and other gadgets inside. Heck, if I have to do that, I can easily accomplish that inside a gas grill! I'm coming off of a Cookshack electric smoker which can put out tons of good smoke, but in heeding Meathead's advice that a smoker with combustion leads to superior smoked flavor, I may bite. I've got one shot at this so I want to be right. (I also hear good things about the MAK Grill 1 Star.) Any advice from you uber-experienced people would be ever so appreciated! Thank you!!!!!

[jfmorris]

I'll preface this by saying I do not own one, but I have a good friend who does have a Camp Chef Woodwind, and he likes it enough to get rid of his Kamado Joe and his previous gas grill. He was looking for something easy to smoke on, and still have a good searing capability, and has been loving the Woodwind as an all in one cooking device.

I do not own a pellet grill, but do read what you have read - that pellets don't put out as much smoke as charcoal or wood burning smokers, and their best smoke is in the low temperature range (200-225 usually). I see you have an electric smoker. You have to add wood chips to make smoke in that - otherwise it would have zero smoke, so one way to look at it is that the pellet smoker already is starting out ahead of the electric smoker, as it has a smoke profile without adding chips. You can still add chips, a smoke tube or pouch, if you decide its not smokey enough. And you are ahead of the game over what you have now, if you are looking to replace your gas grill AND smoker with one device.

[CES]

Thanks for your time!!! Informative and helpful approach.

[Troutman]

I've owned and cook on a pellet pooper for quite some time now. Like a propane gasser, the pellet machines are super convenient and you tend to use them more often then not for that shear convenience factor. That said, there has been a ton of posts on this and a variety of other bbq sites debating the smoke issue (or lack thereof). Some folks like the lighter flavor that is imparted (and it is lighter, not like a conventional smoker at all) while others prefer more smokiness. I fall into the latter camp, I like more smoke. Yea I bit the bullet and bought the tube and the tray but to be honest I don't get a whole lot of result, it's mostly acrid smoke and the combustion gases tend to snuff the thing out anyway.

I now tend to like certain meats cooked on my pellet, while I tend to cook other types on a charcoal or wood cooker. In short it's not ever going to replace all of my grills or smokers, it's just one tool in the tool box of the five that I currently cook on. I would encourage you to buy one, but don't get rid of your smoker or your gasser. Just be prepared for a totally different result in your cooks.

As far as the MAK is concerned, if you can afford a MAK then I would encourage you to buy one. Much better built than most of the pellets out there including the Camp Chef.

[kenrobin]

I agree w/ Troutman, my MAK pellet smoker is my go to smoker for certain meats. The simplicity of setting your desired temp can’t be beat. I use my MAK far more than my gasser.

The downside to pellet smokers is that they have moving parts that rely on electricity that may need to be repaired by you from time to time. If you go w/ a pellet, then I encourage you to take a look at the MAK 1 Star.

[CES]

Regarding saying depending on "type of meat," I would guess you mean the pellet machines are best with lighter meats like chicken and fish and maybe pork since those machines don't impart as hardy a smoke as other smokers. Am I right?

[Troutman]

No I would not say it that way, I've cooked everything under the sun in a pellet. What I am suggesting by that is when deep, smokey flavor is desired, say a brisket done on a stick burner, you will not get that same result on a pellet. I've cooked some really good briskets on mine but they lacked deep smokiness I prefer from live fire. Hope that makes sense. Don't over think this, jump in !!!

[Aimless1]

I own a Green Mountain and a Memphis. Though similar, I seem to get "more" smoke flavor with the Memphis. However, that is not a side by side comparison, but rather from memory.

Charcoal, which I also like, imparts a different flavor than the pellets. Speaking of which, my palette may not be very sophisticated as I generally can not discern a flavor difference using one pellet vs another ... except Mesquite which I can always tell.

If low and slow (180-250 degrees) is the majority of your cooking you will probably like the pellet grill. I smoke steaks and reverse sear them on the Memphis (really no searing option on the Green Mountain).

Good luck!

[Rod]

Depending on your budget I agree that you should just add a pellet grill rather than replace what you know/have. I believe it's just the nature of pellets that causes a lighter smoke profile regardless of the cooker. For me, variety is the key. Like when I do wings, I don't care about smoke flavor because of the sauces I use covers it up anyway. I look at a pellet cooker like a big outdoor oven. When I want smokey chicken I use the PBC or kettle. I think having a variety of cookers is the way to go as long as you can afford it and have the space.

[MeatMonster]

Welcome!

Hi​​​​​Hi - I'll declare my conflict of interest first! I own a GMG Jim Bowie and love it!

I have manual smokers and a gas grill, but the pellet pooper has been a revelation, especially on long cooks. I still pull the odd all nighter for nostalgia's sake! But I am consistently turning out better product on the GMG.

The WIFI module is liberating and lets me get on with other jobs, so I get wife brownie points to offset my meat purchasing.

On the topic of smoke, I don't believe it's a massive factor. I am getting great bark and great smoke rings, although for long cooks, especially brisket and beef ribs I'll program the smoker to run for an hour or two at 180f, before rising to 225f.

I always wrap in butcher paper too on the pellet smoker, rather than foil.

Couple of other tips, always use a water pan, it's scientific fact smoke adheres better to wet surfaces, and also cold surfaces, so I always pop my meat straight from the fridge into the smoker.

I think with these practices I am getting fairly comparable stuff. I am willing to concede I can get more smoke in my bullet smoker, but that's not always a good thing!

Get a good quality pellet smoker too. GMGs are awesome with excellent customer service too.

Couple of pics attached of beef brisket ​​​​, produced on my GMG without a smoke tube!

[MeatMonster]

Hi that's a question! Quality aside, I still think the type of construction will have a bearing. For instance how well \ evenly does smoke circulate between differently manufacturers and model smokers? Vertical, side feed etc.

But I have not used anything other than GMG so difficult to say.

[CES]

To get my feet wet, for my first pellet grill I am thinking of going with the Daniel Boone (80% of the time I cook for only 2 anyway). Do you think this tiny grill would give a fair representation of pellet smoking?

[MeatMonster]

CES absolutely mate, great introduction.

[RonB]

Welcome to The Pit.

[CES]

Thank you!!

[Rgvsmoker]

Hello.

I have a GMG pellet smoker as well as a traditional upright iron smoker. At 185-200 degrees, you will get plenty of smoke from the GMG but it will not stick to the meal as well as a traditional smoker. Perhaps it is because the amount of combustible material is so much less than with wood chunks or logs. Either way, I can tell you for sure that you will always get good quality thin, blue smoke from the pellet grill and no acrid thick white or black smoke. As far as time goes, the GMG that I have is made out of thin metal and certainly does not retain heat like my iron one, but I can still cook a brisket faster than on my traditional smoker. I know you guys may find this hard to believe, but I can't control the heat on my upright like the thermostat can on the GMG. No, no....it's true, I admit it. The pictures posted by MeatMonster may as well be my own. That's what it looks like. If you got the funds, get one. You'll use it more than you think.

[Nate]

Welcome from Indiana

[CES]

Regarding your GMG smoke "will not stick to the meat as well as a traditional smoker," maybe adding a bowl of water inside to moisten may help? I've learned here that moisture inside the cooker allows for smoke to stick.

[Rgvsmoker]

MeatMonster,

A question for you if you please:

After how many hours do you wrap your brisket in butcher paper? That the exact question I had today that led to me logging on. I either leave it on naked the whole way or will toss it in the oven under foil after 4 to 5 hours when I really want to speed things up, but I'd like to leave it on the smoker to free up the oven for Mother's Day get together.

Thanks in advance!

[MeatMonster]

Hi not so much how long, but at what temp. Essentially I wrap it when it hits the stall around 160f (internal meat temp).

It then stays wrapped to the end. When I get into the 195f internal temp range I am probing for that soft as butta feel, it shouldn't go past 203f, then it's out and into a cambro!

For good BBQ I'll take an accurate thermometer over an atomic clock any day! 😁

[dahcopilot]

bought a gmg a month ago (due to AR), and have done chickens, pork tenderlloins, pork ribs and 2 chuck roasts. will not replace the weber genesis, but am very satisfied with the smoke with both their fruitwood and mesquite pellets. also great you can set it and leave it.

[awfurman4]

I own a GMG Daniel Boone model with WiFi. Love it and the amount of smoke flavor it gives. Like you said some people like more smoke but probably most just like a modest smoke flavor. Plenty of people have a pellet grill and love what they do as is. Others use clamps and sealant to try to let as little smoke out of the chamber as possible. I just use as is. I also have a Weber gas grill I keep for general cook purposes when I don’t have as much time to cook or plan. So get a pellet grill and keep the gas grill too. If you don’t like the pellet you can always sell it.

[Aimless1]

MeatMonster,

A question for you if you please:

After how many hours do you wrap your brisket in butcher paper? That the exact question I had today that led to me logging on. I either leave it on naked the whole way or will toss it in the oven under foil after 4 to 5 hours when I really want to speed things up, but I'd like to leave it on the smoker to free up the oven for Mother's Day get together.

Thanks in advance!

It's not time. It's temp. This should answer your question https://barbecuebible.com/recipe/hil...arbecue-sauce/

[Nate]

Welcome from Indiana

[Argoboy]

I own a Traeger pellet grill and it works well most of the time but it has gone out on me a couple of times which is something you don’t expect to happen. My concern is that all of these types of grills have moving parts that can stop moving. There is an auger and two fans, plus some sort of control system and they do impart a lighter smoke flavour. My Traeger was my first smoker I owned but I think any type of an egg is also a good smoker once you learn how to control it with no moving parts. I use my Traeger in the warm months and my egg is the winter months. My next device will be an stick burner.

[Cheef]

I own the Memphis Pro. Out of all my equipment it is the one piece I just can't make my mind up on.
Definitely not enough smoke to my taste even with the additional smoke tubes rolling.
It does take good meat BUT to my taste not as good as the Egg or the PK.
For convenience it can't be beat and brisket is its forte. Set and forget. I've never cared for heavily smoked brisket so it's a win!