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Finally a pellet grill/smoker thread

I have a stick burner, enjoy cooking on it while having a cold one or twelve.
If the tooth fairy or Santa gave me a good pellet grill I would certainly use when time does not permit me to baby sit the Smoker or the weather is not cooperating.

Anyone have one of these? Masterbuilt Gravity Charcoal Griddle/Grill/Smoker Combo

https://www.homedepot.com/p/Masterb...oker-Combo-in-Black-MB20040221/316379259

As usual, most of the folks railing against pellets don't own one. I've had three pork butts and two briskets on my 700 Bull at a time and have fed dozens of people more than a time or two, and not a single one ever said, "Oh man, that pellet-smoked meat ain't nearly as good as if it came off a real stick burner." They freaking loved it.

With quality pellets on a quality pellet smoker, I doubt very seriously any muldoon in this thread could tell a difference in a blind taste test. I've had every kind of smoker, except propane, and I loved everything that came off of all of them. Every smoker has its place and all the smoker hate is dumb. You do you.


Burning in...




Lots of space... only one brisket with these three pork butts.




Smoked cheese.

I worked on one last week. The fan went out replaced it and it worked fine. The owner is an old bbq man he said he enjoys cooking on it. He said the food come out really good not competition good but family good.

100% wood

If I couldn't have a kando, yoder,or lonestar I would probably get a Reqteq.
I would not get a Traeger

Based on research and feedback this is where I’m leaning…..

Read several reviews and looks like a solid value smoker for what we’re looking for…

That all looks amazing……

I've had a few over the years. This is the last one I bought and could not be happier. Best bang for your buck. 29lb hopper. Flat deflector plate making it easy to line with foil for easy clean up. I just use it to smoke.

I have a propane grill and a charcoal grill for steaks, burgers, shrimp and such.

Victory Pellet Grill

I think BigBob has said he has one.

No love for Pitts and Spitts?

I have a Camp Chef and I really like it. For what it’s worth, the Wi-Fi function is extremely useful. I can start a smoke, go to work, and tell ask my wife to pull it when it hits temp.

What I didn’t like about the Pitts & Spitts and a lot of the other brands is the length of the auger. Those pellets have to travel over a foot through an auger and pipe, and if not properly cleaned every single use, they can swell and clog the auger, which is a nightmare to unclog.

I believe RecTec and Yoder have the shortest augers and in Yoder’s, there no actual pipe for it to travel down.

Komado here for me. It is a set it and forget it as well, and no need for pellets (cost).

Is the cold smoke box attachment for the 700 worth the money? I have been kicking around getting one for a while, not real sure if I would use it much though.

Well, I don't have one, and for good reason. I used my BIL's a long time ago and did not like it. I also have a buddy down in houston and went to visit him last summer. He wanted me to show him how I make my Brisket so good, so we did it on his pellet smoker. It turned out like chit.

Pellet smokers are not real indirect heat. the heat still comes from directly below the meat, and it's too easy to scorch your meat. Also, you can't get that nice blue smoke that you get from real wood and a solid bed of coals. It's a constant white smoke from the smoldering pellets. No coal base, so the machine has to constantly add pellets to the fire, creating white smoke. Get a real stick burner and learn to use it. You will end up with better meat.

I understand the argument from 'bbq purists' for a traditional smoker over a pellet smoker. If I was passionate about smoked meat then I might side with y'all. I wish I had more time to monitor a firebox and adjust temps. I get the appeal. In my opinion, the pellet smoker isn't primarily marketed toward the bbq aficionado, who smokes all the time and might compete or whatever. They are marketed to people like me. I like smoked meat (that's the extent of my passion), and the pellet smoker makes it easy and convenient. If you don't think that a pellet smoker can produce a really good piece of meat, then I disagree. Will it always be as good as the alternative? Probably not. But for me, as someone who just likes to cook and is really busy, it is a fantastic option.

I wonder what portion of the pro-pellet group also flush their water heater tanks.

I get some have that logic, but if you're going to do it might as well do it the best it can be done. Managing the firebox really doesn't take much time and that is without the aid of any new smoker technology. The new technologies make it almost as push-here-dummy as the pellet poopers.

So you don’t know how to use one.. got it

You are 100% accurate, if you use a pellet smoker just like a stick smoker you won’t turn out as good a product.

With just a little tweaking and learning your smoker you can produce a product 99% of people will love and won’t be able to tell the difference.

If you let your smoker even out and adjust for about 15-20 minutes, sometimes longer before adding your meat it will not produce white/dirty smoke constantly.

You also need to place your brisket on one side or the other and not directly over the fire box. I can put two briskets in my pellet smoker, one on each side and not have them directly over the coals.

I can do 2 full packer briskets and a rack of ribs on the top rack without having the meat directly over the box.

With that said the better smokers have heavy heat deflectors so you don’t have to worry about it.

They come with instructions.

Scorched meat on a pellet smoker at 250? Tell me more about this.

So pellet smoker users prefer shorter pipe? Noted.