Everyone that stops in for a BBQ always asks me about the convenience and how this thing works vs a gas grill. Hopefully it helps someone else make the decision on what they should buy.
Thanks so much for posting this video. After 14 years with a gas grill, I'm in the market for a replacement. I watched way too many videos and talked to several people, but your video has helped me decide to go with a pellet grill. Great information and everything I can relate to. Thanks again!
I'm glad I could help, I know when I bought this one, it was a bit of a gamble for me, no one had answers to the questions I wanted answered. Thanks for taking the time to let me know, I appreciate it!
My pellet grille has a 25 min shutdown cycle. It’s a little different than what you do. I used my pellet grill for the first time yesterday for some ribs and they turned out awesome, even for a rookie like me.
A shut down cycle would be a nice feature, I didn't know it existed, there has been a couple of times I've left mine on high for an hour, sucks through a good chunk of pellets.
I agree with everything you said. We'll done on the video. I've had my pellet grill for 6 months I'm not looking back either. My favorite I've cooked so far is smoked cheese burgers with a sear at the end, a reverse seared dry brined tomahawk ribye and a smoked meatloaf.
Both sounds absolutely delicious. My wife has a killer meatloaf recipe, I'm going to have to try this. I heard the reverse sear in another comment, maybe I need to look into that as well.
I'm getting a different brand, and a modern wifi connected pellet grill... this video has so much value. Thanks for making this. The home depot is bringing mine sometime this weekend. :) Now I'm even more confident that I'm going to love it.
I'm glad you found the video helpful, it's always nice to read comments like this. Enjoy your pellet grill, I'm about to fire mine up to have ribs for supper.
Thank you for your excellent review and all of you personal informative information that you shared with us. This was one of the reviews I have seen on youtube! Wishing you and your family all the best!
I'm glad you liked the review, it really was a hard decision because I just wanted to hear about someone using the pellet grill and their experience. I found very little of my questions answered so I thought I'd share. Thanks for the family well wishes. I wish your family the best as well kind sir. God bless!
Quick hack: you can use oak hardwood heating pellets in the grill, & it’s around $5 per 40 pound bag vs around $18 per 20 pound bag for grills pellets, & they are the exact same thing.
Grilla Grills Silverbac. Stainless steel parts inside and the door 12 gauge stainless steel. Evenly cooks throughout the entire inside. Other than a traditional offset it’s a very well manufactured pellet grill/smoker.
Idk if it was mentioned, but a smoke tube or two helps with more smoke flavor. Fill with pellets light it let burn 10-15 minutes blow out turn on its side and set somewhere out of the way
I rolled my pitboss to the curb. It’s a convenient way to set it and forget it, but it delivered inferior flavor no matter what brand of pellets I put in it. There simply is no substitute for burning wood. It’s more hassle but the flavor is just better.
@@fishingthe262 In my younger years, I loved managing a fire. Now I like to set the pellet smoker off, grab the kayaks, and head out to figure out which lures I'm losing today! Come home empty handed...but there's meat ready soon!
If you're used to real wood and a fire, pellet grills are just not the same. That said, throw a few smoke tubes (I sometimes run two at once), and you get some decent smoke flavor and you can't beat the convenience. For something like a 4-5 hour cook, maintaining a fire is doable and can be enjoyable- but for those longer cooks like brisket or pork butt, my pellet grill is staying just where it is.
Thank you for this great video! This is one of the best and most informative videos on pellet grills that I have seen. I just bought my Pit Boss and am planning on getting it set up for use soon. You answered a lot of questions clearly and in lay persons language.
I'm glad I could help. Thanks for taking the time to leave a comment! There's a brisket recipe on the channel that works great on this grill in you need something to get you started, either way enjoy your grill.
My Pit Boss is on the way. Thanks for the great insight. I have a komado and a small propane Pit Boss. This will complete my collection. Great vid! Thanks
I have the exact same pit. I love it! I had never cooked a brisket before I got the Pit Boss. I now cook a great brisket. I have had the pit shut off on me twice because I didn’t clean it after too many bbq’s ( the pellet box had too much ash). Other than that it’s a great bbq pit.
Great video, thank you for putting this out there. I have been BBQing for 25 years (not sure what that is in metric, lol), but 3 years ago I converted to a pellet grill/smoker. Since, I have averaged a thousand hours a year on the PitBoss Platinum Lockhart, and have had many many warranty replacement issues. To me, this is a benefit, not a detriment. I can easily replace a part that costs me nothing but a phone call, and smoke on. I converted from an offset smoker, and never really was a gas griller. These pellet grills/smokers are the way forward. I have a pork butt on right now that has been on for 12 hours, and has just started to break the stall...so cheers!
Sorry to hear about the warranty problems on your Pit Boss. Mine has been rock solid, better knock on wood. I'll have to try a massive pork slab of some sort this year, and need to invest in an internal temperature probe to make sure I cook it properly. I can eyeball it fairly well, but I wouldn't consider myself a BBQ genius of any sort. Thanks for taking the time to leave your experience.
@@HouseDadLife - Brother...I wouldn't consider these warranty "problems". Pit Boss always comes through, and the reality is, I put WAY more hours on this pit than most backyard cooks would. Pit Boss has always honored their warranty, and been very understanding that I use my Pit boss more than most. Internal probes are a must for finishing...regardless of the cook, run until the bark is set, wrap in pink paper, probe, and pull it out when it passes the toothpick test. Rest for longer than you think. Keep smoking!
Fellow atheist BBQer here! My pulled pork from the Pit Boss ARE LEGENDARY!. But 12 hours before the stall? Have you tried wrapping the pork but? I use the heavy duty butcher paper for wrapping and have had excellent results. It also seems to save time as I wrap it 160, and it soon climbs to 203 in about 2 hours after that.
I got rid of my gas grill over 6 years ago. I purchased a Weber charcoal grill and have never looked back. This past year I picked up a pellet grill. I have cooked pork butts, ribs, and a brisket that just was wonderful. I got the Traeger , but the Pitt Boss is similar. I have cooked some burgers, but I haven’t quite mastered that yet.
What was the thickness of the grill, it looked beefy and I have to add a well cared for grill. Your absolutely correct about departing from gas, no flare ups, consistent temps, hot spots disappear, cleanup is easier, and the list only continues to grow. Now although I don't own one, it's easy to see the difference between the the two. Kamado's, offsets, barrel cookers, Santa Maria grill and a Weber Summit are enough for me........owning a pellet grill at this point seems a bit boring and I'm skeptical of flavor profiles. Presentation and the ability to have fun cooking "Oh natural" is high on the list today. Tomorrow is another day, who knows it could be an option, good video, well presented and always interesting because it's BBQ. Enjoy
It comes with a solid grill which I really enjoy. At some point I might end up with a charcoal grill, because, well I also enjoy bbq in all its forms. I do have a fire pit in the yard, maybe I need to get a grill for that, or make my own pit. I recently returned from Texas which sets bbq to a whole other level. Not a hobby I'll master from what I saw there. Thanks for taking the time to leave a comment!
Interesting. We have a pellet stove dealer up the road... I never knew or explored what they were or how they worked. And now I know. We have considered a propane grill, but this seems like a plausible replacement for my charcoal grill. Very informative, thus I SMASHED it. Have a lovely weekend, kind sir.
Thanks for the SMASH and the visit. A pellet dealer, very handy, at the time I bought mine almost no one carried them, now they seem to getting much more common place. If you do pick one up let me know how you like it!
If you want to dive into NY or Neapolitan style, there's a pretty decent chance that the green mountain grills pizza oven attachment can be easily adapted to your pit boss. It sits directly on top of the firepot. This is for thin crust pizzas that are done in just a few minutes -- no reason to bother with the frozen pizzas.
@@HouseDadLife i bought my 2nd hand green mountain daniel boone pellet grill because it plus the $140 pizza oven attachment was cheaper than a good propane pizza oven like a roccbox. I liked both so much that i found a heavily used camp chef pellet grill for $50 and all i had to do to install the pizza oven attachment was get a length of angle steel from the habitat store for a dollar and cut it to length to fit and hold up the rear tabs
Bought my grill a month ago. This the same experience for me! Never thought about pizza or bread cooking but I will now. Should have bought one as soon as they were available. Thanks for the video great job, not a lot of fluff, FULL of info.
Shop vac is a must for any pellet smoker. #1, it’s a pit boss, #2 the smoke level is because of cheap pellets you use and the temp. I have a reqtec 700 smoker and with B&B post oak, pecan mix I get amazing smoke. Also the reqtec is all stainless steel so I have no rust at all after 5 years.
There's a few people in here that have mentioned the reqtec, after having mine got as long as I have I must say this is looking like an attractive next grill for that reason. Thanks for sharing your experience using it.
The warranty is good, had my controller start acting up after about a year and called them. They replaced it right away with a new one in 2 days. It is not the best pellet smoker but for the performance to price ratio it is a really good pellet smoker. To be honest I still mainly smoke ribs and stuff like that on my offset but use the pellet smoker for a brisket so I don’t have to tend fire all night.
I have had a Pit Boss KC Combo now for about four months. I absolutely love it. I thought I would use the gas grill side more for times where I wanted something done quicker but I have only used it once and that was to put a big pot of water on to boil some corn on the cob. So easy even I can do it...and I am the master at burning the meats on a gas grill. LOL! --Brent
That's the biggest change going to a pellet grill for me. It's so easy to cook things properly. Or maybe I just need to have less on the go. Either way I'm happy it's working for you as well. Thanks for taking the time to comment!
Really good for reverse searing a steak when you open up the for the flames to come through. I've got a navigator. Done pizzas, ribs, burgers, steaks, brisket, belly pork and focaccia. Really good grill/smoker.
Wow, yeah I hadn't even considered a pellet grill before and I was honestly expecting this to be a video telling us why we shouldn't buy one.... but having grill/smoker/pizza oven combo sounds pretty darn cool! We're building out a new backyard kitchen this year and I think we're going to replace our propane grill with pellet!
I was so reluctant when I got mine, at the time no one had one that I knew of and they were very new. I'll never go back to propane or gas, it's changed everything about how I bbq for the better. It's opened up new options for things I didn't think I could do at home, like pepperoni sticks and it seems to take very little research on something new to get something that's delicious.... brisket. I hope you enjoy your pellet grill as much as I enjoy mine.
got a traeger pro 22 four years ago. Used it probably 30-40 times. Only had 1 flame out where I had to shut it down and restart it, and that was because I didn’t clean it before that cook. Just sold it and got a new pro 575 with the wifire. But I ALWAYS vacuum the entire thing out before a cook. The people that have issues with these things don’t clean them
I've only had it flame out when using the smoke setting in really cold temperatures because it works on a timer to auger in pellets, not specifically trying to hold a temperature. If I set a temp, I don't know if I've ever had a flameout, and I only clean it 2 maybe 3 times a year. Glad to see the traegar is doing the trick for you, enjoy the BBQ season!
I’ve had a GMG Daniel Boone for about 8 years and I need to upgrade. I called Recteq today to inquire about their grills. There is a great deal on a Traeger and wanted to know if they could help me understand the differences in the two smokers. The customer service guy was NOT helpful at all. He didn’t know his product or the competitions. His uncertainty helped me feel more confident in my interest in Traeger.
I know a few people that have traeger and haven't heard anything negative. I can't say the same about a few of the big box brand pellet grills, all of them seem to lack with something. For me it's just been the pit boss and I love it. If I had to give it a negative comment I would say being able to change pellets easily would be nice. Right now it's a run the hopper out or take off the filling grill and scoop them out.
Awesome presentation and informative as hell. (Sorry for the swearing) but you just answered all of my questions and have now given me the courage to go out and buy one. Oh yeah, know of anyone that might want to buy my Weber genesis?
I'm glad I could help. I remember how much of a leap of faith buying that bbq felt like for me. It's still going strong and I'm still not looking back.
I used to do the same, but the even temperatures and how little pellets this thing uses caused me up even forget about this until you just mentioned it.
Hello, I’ve had about 3 PitBoss pellet grills to your one. I’m obviously not doing something right from a care/maintenance perspective. The longest I’ve had one to last is about 3 years before it’s too dilapidated to safely use. I will watch your video for tips and hopefully I can learn to take better care of a future grill. My auger was jammed on my current grill. I’ve cleared the jam, but now I need to put it back together. I was so frustrated with it, and end up buying a Ninja Outdoor Woodfire grill and haven’t went back to the PitBoss since this past November. Note-I use my PitBoss pellets in my Ninja to add the smoke flavor to the food.
Wow, I'm really sorry to hear that. I feel like I don't take very good care of mine. It gets cleaned when I have trouble with it lighting or coming up to temp. It does get covered after every use, and I do let it go on max for about 10 min anytime we cook anything on the grill, that's it. Hopefully you have better luck in the future.
great video and info i have had a pit boss pro for about 4 years i had a treager before i sold it because it wasnt big enough i love this pit boss i have cooked a lot of meat on it always has a good smoke ring and just the right amount of smoke flavor i even baked a cake on it my neighbors are always asking me what am i cooking next thanks for sharing
The only thing I like having a gas frill for was when I am cooking a reverse sear steak for dinner, getting that gas grill screaming hot and putting the steaks straight from my Traeger onto the gas grill for that final sear instead of waiting for my Traeger to get up to max temp, however, it was a really cheap gas grill and when we moved to the new house I completely got rid of it and probably won't replace it!
I started out 30+ years ago with a Weber gas and moved to the Big Green Egg XL, which I still love but get frustrated with the temp control. Last year I bought a Blackstone and use it quite a bit but I wanted something that I could use for low and slow or a quick grill. I picked up a Recteq Bullseye Deluxe and love it. The Wi-Fi is amazing and the temp control is spot on. Can’t wait to try a steak and a pizza at 700+ degrees.
I've had a Pit Boss going on 2 years now and could never get enough smoke flavor for BBQ. I watched alot of videos and even bought smoke tubes, and they disapoint. I've known about the P setting but never a good explanation on how it's really supposed to work, until now. I will try it, Thanks!
I have a pellet grill, a Weber Smokey Mountain 22 with temp controller, and an offset and if I could keep one it wouldn't be my outdoor oven that runs on pellets, it would be the Weber. I'll start a cook on offset and move it to the Weber when I want to go to bed.
@@HouseDadLife the better the offset the easier it is to control the temp, I see a lot of them where they have tiny intakes which would make them more suitable for a charcoal smoker than running directly off wood. If you run really small splits of wood that you preheat it takes more effort to run but it makes the temps more stable, that's the best way to learn to run an offset too I think.
during a community garage sale earlier this year, I came across a nearly new older model Traeger that the gentleman had purchased some 4 or 5 years ago and used it once. It apparently failed on him after that first cook but since it was so huge and Covid, he never got around to loading it up and returning it, nor calling Traeger. So it sat covered in his classic car garage. I bought it from him for $200 knowing "something is wrong with it" ..he paid $2900 for it. I took it home, plugged it in and pop goes the circuit breaker. Quick Google foo told me to replace the hot rod. $30 bucks later, I've been pellet cooking every chance I get :)
If you have a Walmart around you, they have some burger patties that are 1/2 pound each and they are the best burger patties I have ever cooked on a grill you might give them a try. That was a really great synopsis of pellet grilling. Thanks for posting it.I just have one question, do you clean out your firebox every time you use it? I bought a pellet grill about a year ago and the firebox completely rusted out in that time however, I never vacuumed out the firebox and left peloton it all the time. I’m wondering if cleaning it out every time you use it to help with that.
You're welcome for the video and thanks for sharing the burger. In regards to your question I do clean it out about once a month on average sometimes as little as 2 times a season, anytime it doesn't light right away or has any difficulty coming up to temp that's how I can tell its due.
I wish I knew beforehand that pellet grills/smokers wouldn't be able to give me the smoke flavor I love. Mine makes plenty of smoke, just not the type of smoke that I want to have imparted in my food most of the time. Charcoal &/or 'real' wood smoke (& flavor) is what I was wanting. Sometimes I use my pellet grill as an oven where I smoke my meat for a couple hours in a kettle grill/smoker, then move the meat to the pellet grill to finish the cook.
If you're after a thick smoke flavor, use the smoke setting it got me the flavor I was after. Do it longer if you want a richer smoke flavor. Might get you the flavor you're after.
@@HouseDadLife I've used smoke tubes, smoke tubes with mix of pellets & chips, I've tried modifying my smoker, tried most types/flavors of pellets including charcoal ones. My pellet grill makes smoke (can immediately smell it on my clothes when running the thing), it's just that wood pellets aren't combusting the type of smoke I'm after. The Camp Chef Woodwind Pro might offer some hope for people like myself, but they're still too new to get a good feedback profile on IMO. Happy Smoking!
Camp Chef has a trap door in the fire pot, there’s a handle at the end of the pit. You pull the handle, the trap door opens and the ashes fall into a detachable cup on the bottom. Close the trap door and select your temp. You don’t have to take your grill apart to empty a 1/4 cup of ashes. Inherited a Treager, you have to take apart everytime to vacuum ashes out. It sets and isn’t used.
Features, products get so much better with time. Not having to vacuum it out would be nice. For the reliability though I'm willing to do it. I've never had a bbq work so well for so long. When it does finally go, it'll be a good jump getting the latest.
@@HouseDadLife 💯% agree love my pit boss this is my seconde one totally went with pit boss again cause no problems with my older one I just upgraded for more cooking room
When I got bite by the BBQ but, before that I was a gasser, I watched tons of videos, and all the people were die hard, charcoal, side burners etc, no one had pellets, once they went pellet all of them never looked back, over 80% of the time on the pellet, I have not purchased one yet. I am rocking by rotiessere off my Santa Marie style BBQ. I guess the pellet will be my last purchase, it should have been my first. Typical me over research to death and back.
I tend to over research hard as well, usually it's a good thing. Going on year 8, just had some burgers off the grill for supper, still not looking back. Good luck with whatever you choose.
A note about there being no perceived visible smoke compared to a gas grill. Good smoke shouldn't be all that visible, a clear blue at most, but will be present in the end product. You DO NOT want the heavy smoke that you see in the initial startup throughout the whole cook. A traditional offset tends to put off more smoke, but a dirtier smoke than a pellet grill if you do not manage the fire.
That's good to know, sounds like you have the science figured out. That also means my current setup is pretty dialed in just by following the instructions from the pit boss website, what a bonus.
Great video, nice to have the “regular guy” review. I have a top of the line Weber grill which I love, rotisserie etc.. but it only lightly smokes for short times, for instance a rotisserie chicken is great with a touch of smoke. I use my propane vertical smoker for ribs, brisket, pig legs but nervous to leave it overnight. So would you be comfortable to let this run overnight and go to sleep?
Yeah I would have no issue with that, can't remember if I have or not for brisket. If I bought a new one I'd probably watch it a few times before I let it go overnight.
Who cooks with gas? I have always used charcoal or pellets never gas. In some ways Charcoal is still better than pellets. especially for searing. As to witch brand is the best. Well there are differences in production quality and parts used. So this is what I would recommend. Ask around at places that repair pellet grills. Ask the repair guys which brand they think is the best and why. You will get a very sound answer from them.
No pellet grill repairs anywhere close that I'm aware of. A definitely agree that wood or charcoal is the way to go. I do charcoal sometimes, but it's been rare since I've got the pellet grill. Happy grilling either way.
We have one of these, had it about two years. I wouldn't say its been all problems, but it doesn't get used much for a reason. First few times where pretty good honestly, than we ran into an issue where the grill wouldn't properly heat. It would stall at 140-160, we cleaned it fully, replaced the pellets, just very slow to climb to temp now. I remember cooking ribs on it last year, no problem, than next time I use it thing refused to fully heat up oddlg enough. We cleaned the pellet hopper, the little pit they burn in, just ... yeah doesn't like to climb in temp. In the long run it will, just very slow, than last year the temp display went out completely. After that I just gave up on using it, still have it just not been used for months. Honestly thinking about going back to a gas grill, and just using some pellet tubes for smoke. I do love to slow cook meat in smoke, biggest appeal to the pitboss, and it worked fantastic for the first 10 or so times we used it.
Sounds like you've got a defective unit. I can't tell the difference in heat up time from gas. I haven't had to contact them but hear support there is very good.
Do yourself a favor and go buy a new Pit Boss "GRILL". The features are so much improved. Pit Boss 1250 competition series is currently $700 at Academy in my area. This one has the roll top which is very convenient and safer too. Actual cooking area is over 1300 sq inches. Three racks. BTW, the word barbeque will not be found anywhere in the GRILL description.
I've never done it. Just keep in mind if you run the hopper completely empty or on initial use, it will take longer to light. You might have to turn the smoker off and back to smoke to get it lit.
I took a look at the back of the unit, the sticker doesn't have any model on it, or it's worn off. I left a link to 1 in the description I think is close, if you want bigger than that the 850xl would probably be my goto today. Hope that helps, enjoy either day let me know what you end up getting.
Love Pellet grills but please do yourself a favor, if you are truly wanting a good smoker that can last and acts as a true smoker save your money until you can buy something very very good. Yoder, Rec Tec, but my personal favorite is Lone Star Grillz. The Lone star is NOT cheap, however, it smokes the same or better than a stick burner. We use a flat top on it, charcoal basket and other extras. Please do not waste your money on the cheap ones.
I went from a super junk gas grill, so this was already a massive upgrade for me, but thanks for recommending the heavy hitters and leaving a comment!!
1st, I'm a pitboss cooker too and it is not even or even close. you have to add heat bricks in the bottom to even the heat out more. alot of your information isn't really accurate. the older ones like his dont even hold a sold temp long term. it goes up and down alot.
There must be something wrong with your unit. Have you tried contacting Pit Boss? Mine has been WAYYYY more stable than gas and the temperature holds as good as my convection oven. Good luck figuring it out.
Not much difference in heat up time between a pellet grill and a gas grill? Are you kidding me? I have a Pit Boss 1150P2 and it takes at least 30 minutes to get to 400. I am in the market to add a gas grill again now because of how long this thing takes to get to temp.
@@HouseDadLife I've seen others say the same thing. I could probably bring that time down by holding the prime button for a couple of minutes, but I'm too lazy to do that. :)
thanks for the video. if I jut wanna heat up the wok to do some stir fry. do I have to put the pellets in ? how the power consumption like your electric bill.
The ignition is automatic, it will control pellets for you. Power consumption is very low after initial startup where it heats up an element to get the fire pot going. After that electricity is just used to run the fan and pellet auger.
I would disagree about no difference in smoke taste between a gas grill and a pellet grill. There shouldn't be any smoke taste from a gas grill. That gas grill taste is from heat charring portions of the meat. Smoke taste is from smoke particles infusing the meat. For example, you're not going to get a hickory or mesquite taste from a gas grill. You need the wood for that. It seems you use your pellet grill more for grilling and less for smoking. I have a different brand pellet grill which I primarily use for smoking ribs, brisket, and the like.
Maybe I should have clarified, I'm referring to the flavour you get from the fat dripping down and vaporizing, there's still some smoke flavor from that. As far as the wood smoke flavour, yeah there would be none of that on a gas grill. You're also right about smoking, at the time I made this video I had smoked almost nothing on it. Currently that's changed in a big way, it's become my favorite and probably most used option on it.
Great, informative video! May have just sealed the deal for me! Does the "smoke flavor" leech into everything that you make on there? (IE garlick bread, pizza, vegetables etc...) or is it basically the same as a propane grill untill you set it to "smoke" for your long cooks. I was afraid that everything would have a smoke flavor even when you don't really need it.
You're going to get some smoke flavor because it is essentially a wood fired oven. On the smoke setting on mine yeah it gives you more smoke but it only puts the temp up to 180⁰. When you want to bake things at higher temp and want a lighter hardly noticable smoke flavor you would use a fruit wood.
The pellets and the quality of them will certainly play a part as well as what you are cooking. At least with my pellet grill, I can cover the cast iron deflector with wet or drip wood chips or chunks to add smoke. Or you can use a smoketube as well.
I used to add wood chips in a steel box to add smoke, still have it and chips but haven't felt the need to use it, maybe if I smoke some more pepperoni sticks...
I do the recommended max heat for 10 to 15 min and open the lid, it's honestly not bad, maybe that's it? Or they have changed something in newer models?
Gas grills and pellet grills are completely different. I would never put a steak on a pellet grill, and would not prefer to try and smoke on a gas grill. I have one of each.
I have never owned a gas grill. Honestly who wants that taste on their meat? Always had a stick burner for long smokes and used charcoal for quick smokes but for the last 15 years have used a pellet grill.
Only tried a stick burner at a friend's once, don't know enough about it to provide much feedback. The pellets been solid with the convection miles ahead of any gas grill I've ever witnessed.
Love my pellet grill. I honestly don't really smoke on it much.. But you can with a little bit of learning. I like as a grill.. Cheaper to run than gas or charcoal
i'm not trying to "grill" you on your comments. My burgers never look that well done and I use a gas grill. Also, 15 minutes on a gas grill and I would be eating charcoal so I don't think it's fair to compare cooking times. That being said the pellet grill seems like fun for the smoke aspect
That's a fair comment, keep in mind these were cooked from frozen, and I do have the direct heat chamber closed, I prefer it this way so I can chuck the meat on, and walk away, not come back to a remake of the movie backdraft. Cooking the same burger on gas to the same doneness took the same time when I tried it or any meat when the temps were the same. We did keep our gas bbq for a season because no one had a pellet grill at the time and we had no idea if we'd like it. I have a friend who leaves his direct heat open all the time and goes max heat, I guess to each their own, this is just how I like it I guess. Whatever you do, keep on it, and thanks for taking the time to comment!
Wow, you clean that fire pot out only twice a year, really? I've seen these pellet smokers explode because of fire pots being to full of ash. As that ash builds that raises where the new pellets drop onto once that gets close to even with the auger height, you're looking at that fire igniting back up through the auger all the way to your pellet bin and then you have problems! Maybe you've just been lucky!!!!!
We always do a max temp for 10 min after we are done cooking, I think that helps keep it clean, it's never been really dirty even with my sparse cleaning.
@@HouseDadLife- Okay! But man your fire pot is literally, what, less than a foot from the pellet hopper? All that pellet ash from all your cooks has to go somewhere, and if it's built up to auger level........ kaboom. You know what you're doing, but I've never heard of anyone with heavy use cleaning that once or twice a year. Traeger would call you a risk taker!!! Nothing wrong with that!!!!!!!
I cook / smoke them at 200, until they fall off the bone, sometimes they're done in 4 hours, sometimes it takes 8, I'll foil wrap or parchment wrap them to keep moisture in after the outside has a nice crust.
I have smoked for about 8 hours. In a couple weeks I plan on going for 16 hours. The fan scatters the ash out of the fire box and you vacuum them out later. I cover the shield plate with foil so I don't have to scrap grease off the shield plate. Replace the foil when vacuuming out the ash. Crease the edges of the foil on the long sides to allow grease to flow. I only us 100% natural pellets Pitboss or Treager pellets.
BBQ you lost your man card when you bought a pellet grill, found a man to marry you, so you can eat meat he cooked for you on the pellet grill. Sing along lol
Most pellet grills seem problematic with burner problems & Pellets backing up with danger element. Bought me a pecos offset true wood burner & ain't looking back! No parts going out on this beast.
