It’s on me, I have not followed the other threads that closely. But did review some of them

I just remodeled an area on the side of my house. To utilize as my space. TV, cigars, smoker, etc.

I have had traditional wood smoker, to much effort
I have had electric, very easy but not much smoke.

I’m looking at pellet. Say what you want, but I’m gonna try it.

They have smokers you can also grill on too?

I’m not spending 2500 dollars on something I don’t know if I will like.

Suggestions. Pellet smoker-grill. Or just vertical pellet smoker??

What’s up with the egg ones? They smoke and grill too???

Masterbuilt gravity series. Love mine. so much flexibility.

Eggs are amazing, can smoke in any outside temp temp due to the thick ceramic walls a lot l ess cost than a easy bake oven (trager) cheaper fuel source and a lot better flavor along with more satisfying using real wood over rabbit pellets.

I have a 24" Komado Joe and my wife and I love it. Have been using a Komado Joe for over 10 years,

Green egg hinge is old school, do your home work, mine was close to 2K. Yes they grill and HOT I mean 7-800 degrees easy.

Have you looked at a gravity feed? They are set and forget and produce smoke right under stick. $700 or so.

Ive only looked at Yoder. Looks nice. I’m not 2500 in yet. If I use it regularly, I may get one.

I was at Lowe’s and saw some pit boss vertical smokers. Watched some videos. Saw some grills. I guess they do both. Grill and smoke. Which is cool.

My advice is look at build quality first and foremost and be honest with your self on where and how you will store it.

My pellet gets to 700 degrees+. It does take longer to get there then a propane grill though.

Mine was my wife’s idea not mine. I was really not that interested in owning one or a smoker in general. I’m not an overly patient individual. I have since warmed up to it. I’ve going really spoiled with probe and temperature alerts. Brawts, pork loin, country ribs, easy peasy with probe alerts

On this materbuilt gravity. It says charcoal. How do you smoke with charcoal???

Might be an unpopular opinion but I’ve had my PitBoss for two years. I have nothing but good things to say about it. It has the ability to slide the plate under the grate and expose the flame to sear off steaks or whatever else.

Between the pitboss and black stone I’ve got my outdoor cooking covered.

Kylie loves his pit boss. I love my little blackstone

It takes real wood chunks that gravity feed to the coals to produce smoke.

I have a regular stick burner and I have a large pitboss pellet man oven, you will not get the smoke from a pellet grill like you do with real wood, I bought 3 smoke tubes to put wood chips it and lay them in the boss for more smoke.

Recteq RT-700. Love mine. WIFI connectivity so I can monitor and adjust from work or anywhere. Great app. I also added the smoke box on the end so I can cold smoke butter, cheese, etc. Perfect every time.

https://www.recteq.com/products/rt-700-wood-pellet-grill

I bet I can get you a new Yoder 640S for $2000 or less. I absolutely love mine, zero problems since I bought it July of 2021. It’s probably got 50 cooks on it in that time, with the longest being nearly 40 hours straight.

On the charcoal; you layer the wood through the charcoal column according to your taste. You can also start the burn with wood and then the charcoal column starts. They have built in fans. Mesquite for heavy smoke, oak for medium, pecan or hickory for mellow.

You can use a split surrounded by lump or charcoal too. Very versatile.

Watch out. There is a new pellet grill out there for you ladies. Might give it a look

Been cooking on the 18” Kamado Joe since 2014 and love it. The new designed gasket, hinge, and top vent is even better, too.

My main gripes with the pellet cookers are that they don’t hold in moisture like a ceramic cooker, and at some point the motherboard and electronic control will fail.

Also … Pellet cookers are for sissy’s… which almost rhymes with SEC…

Get you a camp chef woodwind with the sear grill you can thank me later.
Made in U.S.A., 3 year warranty, excellent customer service, grill will ship to your door and they speak english.

Eggs produce good food and you can grill or smoke on them, but they have a learning curve and one major issue. If your fire dies, you’ve got to remove the grill grate and smoker plate to add more charcoal or get the fire going again. It sucks. It took me a pretty decent amount of time to figure out how to get a good fire going before starting to cook, and also took me some time to understand how to control temperature. It wasn’t intuitive for me at all. But it does put out great food once you get it dialed in.

I’m also interested in pellet smokers because of the convenience factor. I had an electric master built and it was good to learn on because temp was easy to control but didn’t put a whole lot of flavor in the meat. I know Big Bob loves his new Masterbuilt gravity smoker, which does seem like a major improvement from the electric masterbuilt I had years ago. . Never had a stick burner and I don’t think I’d like it, as I already stress out using the egg. A pellet smoker seems like a good balance between convenience and good finished product.

I've had the 590 for a few years and love it.

Egg/Kamodo/Primo are the only way to go.

Pretty much set and forget as a smoker but you can get all the electronic wifi temp controllers if you want. I have one I use when I'm not going to be home the whole time.

I've smoked for as long as 20 hours and still had lump left. Can cook steaks at 900*+. And can do anything in between.

I have 2 of the Large Big Green Eggs. Bought the first one about 15 years ago. Awesome cookers.

Check out a gravity smoker. I have the Chargriller 980, but looked really hard at the Masterbuilt version.

I made both of my stickburners work almost like a pellet smoker. The only difference is I have to add wood myself about every 2 hours. Aside from that, my electronic temp controllers with fans maintain the temperature for me. On my big 350 gallon offset, my homemade controller keeps temps +/- 5 degrees. On my smaller offset, it's accurate to +/- 2 degrees. I've got a traeger I use strictly for grilling when I'm feeling lazy. I'd love to cook on a Yoder like BigPigs one day, sure looks like it actually produces meat that looks like it came off a stick burner. I've cooked on my bosses fancy recteq and in my opinion, it didn't produce nearly enough smoke for a good bark. For those interested in that camp chef woodwind, watch the YouTube vid by Mad Scientist BBQ. He's an offset guy, but reviews this smoker and it did look pretty neat. I'm just old school and still love my offset stick burners.

I looked at both. each had some pro's and cons. I went with the Masterbuilt 1050 strictly because I only paid $216 delivered last year. I absolutely love the grill.

x2

Wind can and will effect them but a DigiQ will assist in managing the wind. The only thing that pisses me off about my egg is that I should've bought one years before I did.

Also, a big torch that runs off an LP tank is the best way I have found to start the fire.

got one of these for my birthday, I love it. I did chickens, pork shoulder, ribs, turkey, jerky, and prime rib on it. All delicious. B&B lump and briquettes, I'll also burn mesquite down to coals and use that.

https://www.youtube.com/watch?v=P8i7k1Tv9j8