Howdy. Looooong time lurker, but just ponied up for the club. First the good news. I just completed a landscaping project terracing the slope behind the garage that I capped off with a 400sq foot paver patio. The wife has plans for most of it, but I got permission to install a retractible awning and set up a year round spot to smoke and/or brew. I currently have a PBC, which I mostly love with a few caveats. First and foremost, it's too small. Fine for just the family, but just not enough space for a good party. It's also too hot to get much smoke into fish (grills them with a kiss of it nicely though). I'm a big fan of smoke flavor and run the PBC with a combination of charcoal and wood chunks. My heart wants a stick smoker. I live in Western Oregon now, but I grew up in the Piedmont area of NC and got my first taste of bourbon sitting up all night with my uncles smoking a whole hog for a family reunion pig-pickin. However, I have a wife, three kids, and a one man consulting company all competing for my time. My head says I'll get way more use out of a pellet smoker. So I'm 90% sure that's what I'm getting. I'm open to other suggestions but don't know of any that meet my size and lack of attention requirements.
First Question: Are there any brands of pellet smoker that are better at imparting smoke than others? Conversely any that are worse and should be avoided?
Next: I've spent a fair amount of time looking at the reviews and I'm not sure how to compare a Gold Medal given to and $800 brand compared to a $2000+ brand? Are they actually equivalent, or is it sort of a best in class ruling?
Size wise I'm looking for a grill at least 20" X 30". My local butcher has whole shoulders (but + picnic + 3 ribs) from large hogs that are ~15" X 20" and I need to be able to smoke 2 at a time. I managed to cram one into my PBC last year, still had to crutch it, and it wasn't enough meat when we had my rugby club over for an end of the season party.
Price wise, under $1500 will get past the wife no problem. I can probably sweet talk my way out of spending up to or a little over $2000 if it's absolutely worth it.
Reading reviews here the Grilla Silverbac with most of the extras looks right up my alley. The Yoder YS640 looks good as well but it's a bit more and I'm still not sure exactly where speeding more gets you more.
From what I've read Traeger is not what they once were and should generally be avoided. I'm intrigued by the Gold Medal for the GMG Jim Bowie conceding the price but other reviews make it sound cheep.
About 60% of what I use this for will be pork. Either shoulder or ribs. The the rest is generally split between brisket and fish (mostly trout, salmon, and/or steelhead). I've heard some of these can do pizza that would be a bonus if it could but not a deal breaker if it can't.
Any and all suggestions are much appreciated. Thanks in advance for the help.
-Norm
First Question: Are there any brands of pellet smoker that are better at imparting smoke than others? Conversely any that are worse and should be avoided?
Next: I've spent a fair amount of time looking at the reviews and I'm not sure how to compare a Gold Medal given to and $800 brand compared to a $2000+ brand? Are they actually equivalent, or is it sort of a best in class ruling?
Size wise I'm looking for a grill at least 20" X 30". My local butcher has whole shoulders (but + picnic + 3 ribs) from large hogs that are ~15" X 20" and I need to be able to smoke 2 at a time. I managed to cram one into my PBC last year, still had to crutch it, and it wasn't enough meat when we had my rugby club over for an end of the season party.
Price wise, under $1500 will get past the wife no problem. I can probably sweet talk my way out of spending up to or a little over $2000 if it's absolutely worth it.
Reading reviews here the Grilla Silverbac with most of the extras looks right up my alley. The Yoder YS640 looks good as well but it's a bit more and I'm still not sure exactly where speeding more gets you more.
From what I've read Traeger is not what they once were and should generally be avoided. I'm intrigued by the Gold Medal for the GMG Jim Bowie conceding the price but other reviews make it sound cheep.
About 60% of what I use this for will be pork. Either shoulder or ribs. The the rest is generally split between brisket and fish (mostly trout, salmon, and/or steelhead). I've heard some of these can do pizza that would be a bonus if it could but not a deal breaker if it can't.
Any and all suggestions are much appreciated. Thanks in advance for the help.
-Norm
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