Been doing a lot of research because I'm going to add a new cooker soon. It's definitely the most fun I've ever had studying for anything. In reading posts, it seems that at higher temps on a pellet (350 or higher), you don't get much (or any) smoke. Assuming I can regulate my gas grill's temp for consistent cooking, would there be much of a difference in taste? As always, thanks for the knowledge.
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On a pellet smoker, you'll always get some smoke ... but at high temps, let's just say it's "subtle". I have the Original Grilla (a.k.a. "OG" ... the one that looks like R2D2 wearing a Darth Vader disguise) and if I'm looking for a heavier smoke profile, I make sure that whatever I'm cooking is very cold when I put it on the OG. I let it smoke at or below 250F for the first hour or so then crank it up to a higher finishing temp ... like 375F for chicken. -
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Regardless of temperature and degree of smokiness, the combustion gases used in cooking on a pellet cooker have a true wood base, while the same gases on a propane or natural gas cooker are simply that. Flavor from smoke is subtle, as was said, in a pellet while flavor from drippings in a gasser is about all you're going to get out of it.Comment
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Gasser will get much hotter than a pellet, and are better at searing, pellet grills are better at smoking. Or are you talking about a pellet gril/smoker Vs a gas smoker?Comment
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texastweeter No, just a regular gas grill (which I already own). If I bought a pellet and got Grill Grates for it, would that help with the sear?Originally posted by texastweeter View PostComment
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If you are getting a pellet, you likely need a searing solution. Directly searing over a fully lit charcoal chimney will do just fine for $20, or you can spring for an IR propane grill or sear box.Comment
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I'll add to the discussion about searing on a pellet smoker (I refuse to call them grills
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In my experience, a pellet smoker is about as good at searing as a gas grill is at smoking. Even if you equip a pellet smoker with Grill Grates and crank it up to maximum (around 500F) for searing, you'll still be using what amounts to an outdoor convection oven (albeit a smoky one) and as a bonus, you'll be burning through pellets at the rate of roughly 2 to 2.5 pounds per hour.
You'd probably be better off getting Grill Grates for your gasser (especially if it doesn't have a good sear station/burner) for searing what you smoke on the pellet rig.Comment
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You can always add a smoke tube to the pellet grill when cooking at higher temps. That will give you ample smoke. It will still be milder than charcoal or wood. The only drawback to a smoke tube is the amount of creosote that can build up. Not a huge deal. You'll just have to crank it up and scrap the inside of the lid once in awhile.Comment
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FWIW, I've heard that not all pellet smokers will work well with a smoke tube. Apparently, some are so starved for oxygen (I'm told that the Original Grilla (OG) might be one of them) that the smoke tube won't stay lit. I haven't tried using a tube with my OG yet ... but someday ... just maybe ...Comment
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I think I'm ready to buy some stuff. Want to get The Pit's opinion/suggestions. Should I ask on this thread (it includes a pellet), or start another one?Comment
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If what we've been discussing here helped guide your decision(s), I'd just keep this thread going ...Comment
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On the other hand, I added a sear box to my pellet grill. I have a Camp Chef LUX. For $200 I added a propane fired 900 degree sear box that allows me to reverse sear everything.Comment
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Thanks for everyone's help. Here's what I think I'm going to purchase. Please let me know if I have covered all my bases for everyday cooking (also looking for recommendations for a pellet). I already own a 18.5 WSM and a gasser. The gasser gets hot, but I'm going to add Grill Grates to one of the burners for better searing. So here's what I was thinking of buying:
1. A 26" Kettle and add a SNS to it. I already have a CyberQ for my WSM, so I was going to install that as well.
2. A pellet grill for easier cooking. I was looking at the Silverback, Traeger 575, RecTec Trailblazer and Stampede, and the Camp Chef Woodwind with searbox. I really like the idea of the WIFI with the RecTec and the Traeger, but I don't want that to be the only reason for the purchase if something else is better quality. All these pellets are under $1000.
How am I doing? Suggests for the pellet smoker?
Much much appreciated.Comment
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Check out the warranty details for the pellet cookers you are leaning towards. Rec Tec has a 6yr warranty. I don't think anyone else comes close to that.Comment
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The Rec Tec Trailblazer only has a two year warranty. Being a small chamber, it can get quite hot if you want, but still no direct flame under the food - a hot convection smoker, like others have mentioned. One thing to beware with it - not a lot of head clearance for tall stuff I noticed this with my recent cook of chicken legs - see my June 1 post...https://pitmaster.amazingribs.com/fo...ng-2019/page50
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