I have to give some push back. 1. Smoke flavor: usually underwhelming with most pellet grills. And it will NOT teach a beginner how to smoke. Since pellet grills do most of the work, if the only experience a backyard pitmaster has is a pellet grill, he/she will not know how to use a traditional smoker. 2. Even temperature is not always true. There are so many pellet grills out there that it’s hard to give such a blanket statement. But pellet grill, as most pits have hot spots and cold spots. Maybe there are some high end pellet grills that have more of an even temp, but this isn’t true for all, maybe not even most. 3. High temp? There’s only a few pellet grills I’m aware of that can get into the 700F range for searing. Direct exposure to the flame? Only two brands allow this as far as I know (Camp Chef and Pit Boss). Even if there were more that allowed direct exposure to the flame, this is not a common feature at all.
Good Video, and solid points! Pellet Grills /Cookers are awesome, the wifi function with a phone app is a great tool. I start mine from my car driving home from work and when I get home, the cooker is hot and food goes right in. Saves a ton of time, thus we use it more. It gets used on weekdays, where my charcoal grills never did due to time needed to get to temp. And consistent temp is another awesome benefit. I was one of those die hard stick burner and charcoal types, but these honestly work well and produces great results and gives me time back. Win, Win, Win.
I'm an off set smoker guy, and i would use it more if it didn't take sooo much time. My main concern is the smoke flavor from the pellet grill, any thoughts on that compared to off set bbq?
As a previous Qstoves+ user, I made the switch to Asmoke and I have to say, it was a game changer! The precise temperature control that Asmoke offers is unparalleled. I love the fact that it uses wood pellets as a fuel source, not only is it environment friendly, but the variety of flavors is amazing. It has made the food I grill taste so much better. The ASCA™ technology and FlameTech patent have definitely led to better cooking results. And the convenience! It's portable, battery-powered, and the app allows for remote temperature control. Plus the battery run time is impressive. I can take it on my camping trips without worrying about charging. The Asmoke Essential is definitely the essential grill everyone needs. #Asmoke.
I still put old bricks in a circle and use wood and twigs and a cardboard piece to fan it 😢 it’s hard and stinks and makes you sweat like a pig and half the time it doesn’t cook right
Having used Traeger+ for a while, I recently switched to Asmoke and the difference is night and day! The precise temperature control offered by Asmoke's FlameTech patent is a game-changer. I no longer have to worry about inconsistent cooking temperatures. The Asmoke Essential is also much lighter and smaller, making it perfect for my frequent camping and road trips. Plus, the ability to control the temperature and monitor food from the app is so convenient. Most importantly, the flavor that Asmoke imparts to the food with its wood pellets is unbeatable. I've tried hickory and applewood so far and can't wait to experiment with more. Highly recommend Asmoke to all BBQ enthusiasts out there! #Asmoke
Having been a previous Qstoves+ user, I find myself gravitating towards Asmoke now. What really drew me in was the versatility offered by Asmoke. It's not just about grilling anymore, but also about smoking, roasting, baking, and more. The temperature control is a game-changer. With the digital controller, I can maintain precise temperature control, making my grilling experience more consistent and predictable. Also, the variety of flavors from the wood pellets is a feast for the taste buds. From hickory to applewood, each adds a unique touch to my dishes. The portability feature and the battery-powered option have made my outings more enjoyable. No need to worry about finding a power source anymore. And the app! It's user-friendly and supports multiple languages. Switching to Asmoke was one of my best decisions. #Asmoke.
Thanks for your video it helped me in considering to buy a pellet grill. After many other reviews from RU-vid I decided on the Pitboss Pro 1100 as my starter pellet grill. So far everything I have cooked has been great. About to try ribs and my first brisket this week. The way it's looking I may be retiring my other grills unfortunately. For mother's day we did custom made pizzas in about 8 minutes.
Hi, I am considerint to buy my first grill ever. I want to smoke and grill and I have a spacious apt deck where bbqing is allowed. Can you provide me some recommendations as to what grill to consider?
@@yidpgh I like the pitboss good for all year round. There is nothing you can't do on here. I smoked 3 turkeys this year at the same time for Thanksgiving.
As a previous Traeger+ user, I can honestly say that switching to Asmoke has been a game-changer for me. The Asmoke Essential pellet grill has revolutionized my grilling experience with its unique features. I particularly love the precise temperature control within 5°F, thanks to their FlameTech patent, which has taken my grilling to the next level. The portability of this grill is another aspect I truly appreciate, it's perfect for our family outings. The battery-powered feature with up to 10 hours of runtime makes it extremely convenient. The fact that it's environmentally friendly adds to the appeal. I've been able to create and share recipes via the app, which is a fun addition. I would highly recommend Asmoke to anyone who loves grilling and wants to enhance their experience. #Asmoke
I cook picanha in gas or charcoal and we seared the meat both sides direct flame, how does it work on pellet grills? So the picanha is a thick peace of meat so it gets seared outside and then inside is more red and juicy, how will a pellet grill work if the heat is even?
The benefits of these is ill use it almost everyday with no fuss. I have kids, work, crap to do and i enjoy outdoor smoking or cooking without using a lame indoor oven. No brainer. But ill do a real smoker once a month or so
I’d love to have one. Just don’t see the advantages cooking a single steak or 2 burgers when i get home from work. Plus hows the pellet system come winter at -20 . I BBQ 365 not just in warm weather.
I've had my pellet grill for 10 years. I use mine in -20. I toss a couple of old blankets on it. This conserves pellets because it doesn't have to stoke so often. When it comes to steaks or burgers, I've come to one conclusion. Sure people go on about a crust on the steak, but where did that come from and why is it a rule. Best steak I ever had was from Pinnacle Peak Patio in Arizona. I could taste the mesquite. If I hot sear a steak over pure mesquite, I wouldn't taste it. Turning the steak over and over puts the flavor right into the meat. High heat searing just makes a crust that if cut off leaves flavorless meat. I'm not going to argue with people that want a crust. You can smoke a steak on a pellet grill and pan sear it and get the best of both worlds. The fact is, when I get home from work I can have the pellet grill on and running so I place the meat, go in the house and do what I have to do and get the meat later. When It is -20, I put the meat on, go to work and then trigger the unit on. Now I come home to smoked ribs that are done. Most of the guys that do competitions with BGE and other styles of smokers have a pellet grill in the background because you can hold or finish with smoke. I'll put a pork but on and drive to work and come home to pulled pork. I have a monster gas BBQ with a rotisserie and a offset stick burner as well. Some of the pellet grills have a side burner anyway.
@john vina I bought my pellet grill after my visit to Pinnacle Peak Patio in 2009. That was the best steak I had ever had at that point in time. It didn't have a heavy crust on it, but had flavor throughout. After years of gas grilling, it occurred to me that I was marinating to drive flavor in, or seasoning the outside to make a flavorful crust to compensate for the lack of flavor inside. The pellet grill allowed me to drive smoke or wood flavors or both into the meat. I also used a cheap vertical bullet which is the same as the BGE in method but without any real control or insulation which made it difficult to operate. You can offset in the BGE with a baffle and then turn it up to sear, but you probably won't have to go past 350-400 because hot meat sears VERY fast. I also have an offset stick burner and can cook in the firebox. Hot charcoal or briquettes or hot wood embers just sears the steak but brings no flavor. So I burn wood but slowly cook a thick steak and then I can taste the wood flavor in every bite. A few chunks of wood at the end for a sear if you want one. When it comes to ribs, it's tough to take down an offset. They excel at that. I like vertical smokers for roasts, pulled pork and beef ribs but can match the flavor profile using a charcoal basket in the stick burner.
playasdetijuas I agree with that at first. I found that out. But if I use char hickory and a pellet tube filled with mostly wood chips, it’s actually quite decent.
If an oven is ZERO in smoke flavor and an offset stick burner is TEN. What is a good Pellet Grill/Smoker? I know it's better than Zero but not as good as Ten.
I bought a pellet grill from Costco. I cooked a brisket on it, then sold it the next day... night and day difference in flavor compared to my old offset smoker. AKA the REAL way to BBQ.
We only grill chicken and vegetables, We eat goat/lambb but not pork/steak etc. do I really need this? Would I benefit from this or stick to my regular BBQ smokey?
I’m confused.. I came bc ive never seen grill pellets and told myself surely they’ll be made out of charcoal somehow and not wood, sure enough their made from what looks to be wood, how does that not give a bad flavor to the meat ?
My friend bought pellets. Had never heard of them... Anyway I tried to grill some steaks on his toilet sized grill .. Didn't go well. But the steak was cooked , so I ate it.
I have looked at lots of pellet grill reviews and comparisons on the web and RU-vid. All of them focus on how it is to cook a months’s food budget at a time. I have always been a “charcoal man”. I currently have a very large grill that is near the end of its life...it is over 20 yrs old. Only replaced the cast iron grates once. I am seriously considering replacing it with a pellet grill. But my grilling needs have changed. We are now retired and don’t cook for big crowds at a time anymore. How does a pellet grill perform when only grilling 2 chops, or 4-5 hot dogs, or just a couple hamburgers at a time? I still smoke several slabs of ribs or 8-10 lb pork butt at a time so the smoking capability of pellet grills is intriguing..
If your looking for that smoke flavor you won't find it in a pellet grill. I purchased one a few weeks ago and I'm very disappointed. I've even tried putting a smoker tube with pellets or even real wood chips and still no smoke flavor. Nothing beats the real charcoal smoker.
@@BabyDiego10599 this is quite literally over a year late so hopefully you figured it out already but as a fellow new pellet grill user these are the things ive found impact the smokiness of the food the most. Temperature this ones obvious but high temp means less time for smoke to absorb, spritzing, the water or liquid mix brings lots of smoky flavour into the meat since fluids absorb smoke and also pellets, ive heard of some pellets basically sucking for smoke but the ones ive found so far bring a ton of smoky flavour into the food, atm i have been using traeger hickory pellets off amazon. Finally wood type, some woods like cherry are a very subtle smoke whereas some are a much stronger flavour so if you are using something like cherry it wont be as much smoky flavour as you would get from something like hickory. Also something i forgot to add but dont wrap your food until it reaches a specified temperature that differs from each type of meat
@@renville1117 thanks for this 👏🏽 some things I already knew about but I certainly appreciate it the tips. I’ve heard that the almond and plum pellets from knotty wood are supposed to be some of the best for smoke flavor but I haven’t tried them yet. I have so much more pellets that I need to use first 🤦🏽♂️ but I’m looking forward to trying them.
Two questions, Are these the same pellets you would use in a pellet stove ? Also any value in this for someone who doesn't eat meat? Thank you. They sure look like a lot of fun.
I've heard you dont want to use the pellets made for pellet stoves because they have nonfoodsafe chemicals in them. If you don't eat meat but like smoked veggies, fruits and baked goods then it would have value.
So because people have been at war with me my whole life I've been requesting a home sight unseen. And I've been saying for a long time I don't want a lot of built-in technology because it changes all the time. Sure I want a kitchen in my home and a gas or propane kitchen stove and bathrooms Etc But if you build in a gas BBQ and then you decide that a pellet barbecue would be better... Not easy to change out
If you could only have one grill, would it be a Kamado grill or a Traeger Ironwood? I'm looking to do steaks and burgers of course, but also salmon, chicken and I really enjoy wood fired pizza and I'd like to try my hand at brisket and pulled pork at some point. Any advice is most welcome!
Hey Greg, Randy here. I would most definitely go with a Kamado style grill. There isn't anything I can think of that I cannot be cooked on one of those. Also, we have lots of storms and hurricanes where I live, I never want to be at the mercy of electricity. So for me, it's an easy question to answer.
Traeger makes nice equipment, but you gotta be able to really sear a steak. With kamado's, you can go low and slow, and get right over the flames. Let me know if you would like to discuss further. Cheers!
@@BBQGuys Thanks Randy, I'm leaning that way too as I learn more about the various grill types. I live in the Pacific Northwest so we get a lot of rain/drizzle along with cooler temps all thru winter time. With the electronics of the pellet grill styles, the longevity of those electronics (along with software support ?) to me the Kamado style will be a much longer lived grill. Along with that as you mention you're not tied down to the electric grid as well which is nice. As for specific models, the Kamado Joe Classic 3 looks to be a really nice unit. Not sure if it's the right size though. Can you get a turkey in there? What's the next size smaller than the Classic 3 and can it fit a turkey in there? Thanks for replying :-)
@@grega1207 I have done a turkey myself in the classic size, but pretty sure you'd have a hard time fitting a turkey in anything else smaller. Unless you go with one of Primo's oval designs. With K.J., the next one smaller is the Joe Jr., way too small.
@@BBQGuys Thanks, I was thinking that would be the case. I guess it's come down to a brand selection then. I've read up a lot on both the Big Green Egg and the Kamado Joe and it seems that the KJ has a better feature set and more attention to detail in the design. Not sure if there are any other brands out there worth comparing to either the BGE or the KJ?
Kamado charcoal grills are what we recommend if you want a non electronic grill that is easy to smoke with at consistent temps. www.bbqguys.com/search?sstring=kamado+grill
Honestly what I use is a battery backup. And it covers any flickers. And I estimate I probably got a good hour to run on the battery. It's definitely at least enough time for me to transfer over to the generator.
Memphis Grills or Camp Chef are a good option for that. Camp Chef: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Zpdmg40mDGM.html&feature=emb_title Memphis Grill: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6fm0tVN22P8.html
I tried to tell farmers that but I just can’t get ‘em off those John Deere tractors and back behind a mule pulling an iron plow. Probably can’t get you off your phone and back to using smoke signals either. Damn technology.. Ruined the world
Pellet poopers are not as rewarding. After feeding a stick burner for 14 hours, I tend to enjoy the fruits of my labor more than I would if I had pressed a button and walked away. Besides, it just doesn't seem natural to have to "plug in" your grill. I built my own offset by hand 24" diameter by 5 foot long. She's a monster!
But you hop in your truck and drive down the road… Doesn’t seen natural when God have you two perfectly good legs.. Stop trying so hard to be cool. You’re not.
Yes pellet grills tend to run high because of the electronics they have to use to make them. A kettle charcoal grill is always a solid bet www.bbqguys.com/weber/original-kettle-premium-22-inch-charcoal-grill-copper pair it with this heat deflector stone if smoking is something you do a lot. www.bbqguys.com/bbq-dragon/heat-deflecting-cooking-and-smoking-stone-for-22-inch-kettle-grills-bbqd160
That’s like saying “Why would I add more to my grocery bill with this brisket?”. Utter nonsense. Every fuel source has a cost - pellet, charcoal, electric, gas.
@@drdrew3 what's wrong with getting a charcoal? Cheaper in the long run, If you're like me make your own charcoal, BBQ Pit boys will give you tutorial on how to make your own🤦🏽♂️
@@ibstar82portage94 Why on earth would you still have a power bill? Are you not allowed to buy batteries, solar panels or wind generators over there? Incidentally, in the US, there is simply no form of energy cheaper than grid electricity if you're buying. I'm under 0.08 USD/KwH. Of course, my meter is turning backwards ;)
There’s no skill required for a stick burner Just because you wasted years of your life screwing up briskets doesn’t mean you’re now skilled. Just means you’re experienced. Don’t be mad because we skipped the dumb shit and got right to the point: DAMN GOOD FOOD, NOW.
Horseshit Pitt Boss should have a class-action suit filed against them look at all the reviews before you buy one the temperature varies sooooo much your firebox catches fire as Ron over at Pickles BBQ have several choice names for it. After waiting an hour and 45 min for someone at Pitt Boss to answer the phone I finally gave in and left my number and wouldn't you know it the call some 2 hrs later when I'm outside as this was the second time I missed their call so I emailed them about my problem about a month ago have heard back talking about back think it's time to take this piece of junk back and get my money. 4 Smokes and 3 out of the 4 weren't any good. They need a disclaimer stating that the Pitt Boss Fails have your house oven on standby. In defense for them, the grills are nice looking but looks aren't everything.
