Tundras live: Dumb Dad Jokes, Incorrect Opinions, and Relationship Advice.

Pellet smokers.

are they comparable to a true smoker?

taste?

texture?

bark?

I've never used one or been around one.


I imagine they are darn close in taste & far easier to use.

 

My buddy has a wifi/bluetooth enabled pellet smoker he uses via an app on his cellphone. From a convenience perspective pellet smokers have come a very long way. Compared to a legit pit smoker that uses logs etc...I'm not sure they will ever be the same.

 

Interesting. I did not have the white meat dryness problem at all. Maybe my lower temp smoke with breast side down (so all the juices ran down into the breast meat) was a factor. Also, I didn’t let it sit very long from the wet brine. Just 20-30 min so I could get the pit up to temp and coat the entire bird in Lane’s signature rub (which I HIGHLY recommend to anyone).

 

I’m a big believer in the ceramic egg style with quality lump charcoal (and other blocks to taste, like hickory or pecan). You can do anything on them.

• Low temp 24-hr smoke
• Grill over open flame @ 400°F
• 5 min wood-fired pizzas on a stone @ 800-900°F (I bought the Kamado pizza insert)

One of my favorite things is to leave half the heat shield in place and start whatever I’m grilling over that for 15-20 min. Even with a 400°F pit, you can get a nice smoke ring, and then you can finish over open flame like any other grill.

 

A few years ago I figured I'd get into the smoke game. After some poking around, I found a huge sale on a nice camp chef smoke vault propane smoker. I ended up pulling the trigger on it and have been building my skills on it.

Overall I'd say it's okay, but I struggle to get a good smoke ring on anything. I've definitely learned a lot but I'm looking to upgrade to a traditional smoker to continue down the path. My brother uses an egg and his smoke flavor is much more consistent and that's what I think I'm leaning towards getting.

Can someone enlighten me on why I should be looking at a pellet smoker instead?

 

I think you just cemented my decision.

 

Do you have to start the lump charcoal like a traditional briquette grill?

It's there an egg style pellet grill?

 

He made a damn good argument huh?

 

Basically echoed what my brother has been telling me. And when we compare notes and recipes his is always better.

 

I think the ceramic eggs use a combo of lump charcoal and chunks of wood for the smoke. I'm no expert so I could be wrong but pellets won't work in an egg.

 

You can. Or if you’re impatient like me, you can do the blow torch method

Also relevant: I use a BBQ Guru to manage pit temp regulation from my phone during longer smokes.

I just wanted one grill/smoker that does everything very well. The only downside to mine that I can think of is the size. I can’t do more than 4 racks of ribs or two pork butts at a time. Our family gatherings are around 12 people, and it has never been a problem.

 

Yup, I did the same with my Weber Smokey mountain smoker. Charcoal with chunks of applewood/cherry/hickory. The big advantage to a pellet smoker depending on how much tech comes with it, is that it is essentially an outdoor kitchen appliance. You set it how you want it and away it goes.

Anything that uses lump charcoal and wood chunks will take more effort to keep consistent and running.

For me personally, cooking a brisket/pork butt/turkey/chicken without having to constantly adjust vents, add more wood chunks and constantly monitor the temp makes a pellet smoker a no brainer choice for me.

I think for longer cooks, 3+ hours is where the pellet smoker shines in convenience.

 

My brother has said the same thing about his egg. It's a touch small but he still manages to get everything he needs on it.

 

I like the idea of one but I'm looking for an all-in-one smoker/grill.
Something my wife can go fire up easily and cook burgers/dogs on but I can also smoke whatever I need.

 

Have you noticed a difference in flavor of smoke of pellet over natural wood?

 

It all comes down to technique and skill. You can get amazing results, great bark/smoke rings, with a pellet smoker it just takes time to practice and figure out what you want to go for as far as taste and texture is concerned. Be careful with the amount and types of wood chunks you use. It doesn't take much to go from a nice smoke flavor to ash tray.

Different cuts of meats are also different in effort and difficulty. Start with whole chickens and pork butts, get those dialed in and then move onto beef and pork ribs, steaks and finally briskets which take the most time and effort and technique to get right.

Speaking from using my Weber smokey mountain, futzing around over it for 8 hours while doable could easily become tedious.

Folks make amazing bbq with plain old weber kettle bbq/grills. Smokers are just more specialized but ultimately the same principles apply across the board.

 

Smokers In The Snow.

That sounds like a great trip. Nice to find good people!

A good pellet smoker can get fairly close on smoke ring/quality, but a large Kamado or a thick steel offset smoker are a cut above. Some people like the taste of a good pellet smoker better though. Not me, it’s close, and also a bit more mellow, at least so far.

Agree.

The ceramic Kamados are the best for moisture retention IMO, they seal so tight, and are so insulated, they trap moisture and smoke.

I agree I love the Kamados, the large ones. The Kamados or a good thick steel offset smoker are the best for making plenty of clean smoke, and the Kamado is REALLY versatile. It’s just that my fire tending days are over. It’s cold and windy out there sometimes.

 

Generally speaking, the pellet smokers are going to be more mellow. The wood can be better, can also be over smoked, depends on the fire tending. There’s also that charcoal Masterbuilt which is supposed to be really good and gravity feeds charcoal.

 

As a total newb I appreciate the advice given here. I'm getting good bark and flavor on a pork butt with my propane smoker. Ribs are still good but need some fine tuning to get more smoke flavor in them. Poultry and fish are still in their infancy as far as me being able to get better smoke flavor in them as well. Beef, haven't even tried it, because I'm just not there yet. As with all new things it's back to the drawing board to keep learning and building the skill set. You both make good cases for a pellet smoker as far as how tedious that wood can be.

 

Depends on what it is and what condition the vehicles are in. All things being equal, features, condition etc...the one with lower miles.

 

Does price factor in?









Nevermind. You always make the best financial decisions.


Edit: those are both different gens right? So that would influence my personal decision more. I also usually go for lower miles.

 

For me it comes down to consistency. A pellet smoker is easier to keep consistent as far as temp and smoke level are concerned. The charcoal/wood chunks scenario just takes more effort to keep the consistency.

 

I think if I didn’t need the tech or a feature that the 24 had, I’d get the gosh darn 21! The 24 would have to have something I couldn’t functionally live without.

Also, does the newer model have any *potential* fatal flaws. Not that I’m biased or triggered or anything

 

Blackstone for grilling; pellet smoker for smoking and sometimes steaks. My smoker is in the garage and kind of a pita to set up and put away, so not easy for a quick batch of burgers.

 

Trying to take it all in. @j-utah has a good point of having to always be fiddling with the temps in the cold (a solid 6 months of my life). Also to consider is how well the smoker is insulated for the same reason.

 

Wondering if your decision has anything to do with riding in this? If that's the case, 21 all day every day.

 

The key is letting your pit settle at temp before closing it up. I generally don’t have to open/close vents at all over long smokes. In the early days, I would start it before it got up to temp. The heavy ceramic plates are extremely stable.

A nice Bluetooth operated fan unit like the BBQ Guru is WELL worth it. 24-hr stability (provided you have enough fuel) awaits!

Exactly. Same here. You’re describing an egg-style smoker.

Agreed. I only add apple cider vinegar to ribs (3-2-1 method). Nothing is ever too dry.

…except that first brisket I royally messed up…

 

I have found it harder to get a good, solid bark but everything else is just easier with a pellet smoker. If you like a heavy smoke and thick bark, you just cannot beat an offset stick burner. But otherwise taste texture and quality of the overall cook is amazing.

I am too old and cranky to play the all-night fire-bitch game, so pellets are the way to go for me.