I'd like to hear some theory/explanation on why you think they produce notably different food, otherwise it just sounds like egotistical nonsense such as vinyl sounding better than CDs. Granted pulled-pork is a low bar, but I've produced pulled-pork on a POS Masterbuilt that's on par with anything I've gotten at a restaurant. And I've been to Blacks, Kreutz, Evie Mae's, and a lot of other 'good bbq' places and know the difference between good food and good BBQ. Why do you doubt it can be done on a pellet grill? Just because you haven't observed it?

I'd like to hear some theory/explanation on why you think they produce notably different food, otherwise it just sounds like egotistical nonsense such as vinyl sounding better than CDs. Granted pulled-pork is a low bar, but I've produced pulled-pork on a POS Masterbuilt that's on par with anything I've gotten at a restaurant. And I've been to Blacks, Kreutz, Evie Mae's, and a lot of other 'good bbq' places and know the difference between good food and good BBQ. Why do you doubt it can be done on a pellet grill? Just because you haven't observed it?

I didn't intend to show any ego. It's seems like common knowledge among the smoking world that, while pellet grills are great products, they can't produce the quality of offset smokers. You don't see pellet smokers in competition or at well know BBQ restaurants for a reason. Of they were so great why wouldn't a BBQ restaurant jump at the chance to automate there cooking? Sounds like a massive win for them.

The only egotistical thing I said is, "If you think a pellet smoker works as well as an offset, it's only because you don't know how to use an offset smoker." Which I stand by that statement.

What I mean is, there are very obvious differences. Such as the location of the heat source being directly under the meat in a pellet grill versus the side heat of an offset. If you use a stick burner with the heat coming from below the meat, it will also be a different end product. It completely changes the airflow in the smoking chamber. The airflow moving across the meat horizontally increases the smoke intake. The combustion of a stick burner sucks in more air than any pellet smoker will because of the larger combustion of logs. One of the chemicals in smoke that helps create a smoke ring is called nitric oxide. A stick fire can put 75-200ppm of nitric oxide from the smoke into the meat. While a pellet smoker puts 25-50 ppm of nitric oxide in beef, these measurements were taken when the meat surface reaches 170 degrees, and no more smoke will be taken into the meat. Part of the reason behind this is the type of combustion that happens with each process. A stick burner has full-on combustion and causes the right amount of air movement. A pellet grill has a smoldering fire created by the pellets. These are two different types of combustion that produce different results.

Now I have provided scientific evidence of why they are different. I hope you will do the same to prove that pellet grills are equivalent. Like I've said this entire time. You can make good smoked food with a pellet grill, but not great. They are hands down the best grill you can get for steaks, burgers, and things like that. But can't keep in the smoking department.

I did this on my pellet grill ....Camp Chef Lux ....today. Pretty sure that's a smoke ring... I know my cooker well. I smoke with hickory and an Amazn smoke tube. Sometimes I get too much smoke taste. Oh I do not eat BBQ out anymore. https://texashuntingforum.com/forum/ubbthreads.php/topics/7565550/saturday-food#Post7565550

Yea but you can’t cook

Nothing acrid about my barks on the pellet; coming from someone who’s owned multiple stick burners

Do you ever get "over smoked" meat on your pellet cooker?

no