Pellet smokers. Yay or nay?

Photo Egg

bettysnephew said:v

Kind of been out of it for a while. Had property repairs to wrap up after the storm, then fell and got strep infection in my artificial knee joints. After having those removed, spacers put in and 18 weeks of IV antibiotics, new prosthesis were installed, after being in immobilizing braces for months had to learn to walk again.  In strength therapy now.  It pretty much sucked to be me for the last 18 months.  Oh yeah, just got over C19 for the second time also.

Damn dude! I sure hope you’re on the up and up. Sorry for all you have been through.

Photo Egg

caliking said:

bettysnephew said:

My Eggs were destroyed in the Derecho two years ago. Bought a Memphis Wood Fired Pellet grill and am quite pleased with the convenience and capability. If you prefer a smokier flavor it is best to go at a lower temperature. Using single wood pellets is also much better than the normal oak plus flavor pellets which tend to be very mild. However, the blended pellets are great for fish and poultry which can be overpowered by too much smoke. Pure Hickory works well for beef and pork as do other 100% flavor woods. If you cook at higher temps you can always add a smoke tube to increase flavor. BTW, I did replace my XL this last summer. There are just some things a kamado does better. For me this is a perfect combo. 

I have nothing really to add re: pellet smokers, but just wanted to say that its good to see you post. (And, not just because I lived in North Liberty for a spell ).

Thanks very much.
I used to be stuck on using premo thicker cut bacon and it needed to be par cooked.
Now I use cheap, thin cut bacon, let it rest on counter while I’m cleaning and stuffing peppers so bacon stretches and wraps more easily. And I cook at a higher heat to crisp the bacon before all the cream cheese leaks out. The pellet grill is not great for all things but it makes great ABTs and wings. Things that the Egg struggles to crisp do better on my pellet grill with less effort.

lousubcap

@Photo Egg Those ABT's look incredible.  Way to nail the cook.
BTW- I'm in with the cheap store cut bacon for anything where I wrap.  I pour over the offerings to find the package(s) without that dreaded notch on one side.  

Photo Egg

lousubcap said:

@Photo Egg Those ABT's look incredible.  Way to nail the cook.
BTW- I'm in with the cheap store cut bacon for anything where I wrap.  I pour over the offerings to find the package(s) without that dreaded notch on one side.  

Ha Ha…I look to avoid same notch, but have learned to wrap in a way to tuck the notch as an anchor on ABTs.

The Cen-Tex Smoker

bettysnephew said:

Kind of been out of it for a while. Had property repairs to wrap up after the storm, then fell and got strep infection in my artificial knee joints. After having those removed, spacers put in and 18 weeks of IV antibiotics, new prosthesis were installed, after being in immobilizing braces for months had to learn to walk again.  In strength therapy now.  It pretty much sucked to be me for the last 18 months.  Oh yeah, just got over C19 for the second time also.

Holy crap. Better days ahead. Glad to see you back. 

Mickey

Have two and hopefully they both die tomorrow. After all the years with Eggs no comparison (imo). 

Also a real pain to clean. 

Not recommend 

Lowcountrygamecock

I’m all about the kamado but my recteq pellet grill is so much more convenient on weekdays. Not sure about the hard to clean comments. It’s easier to clean than dismantling and reassembling the new style fire box in my kamado Joe. Literally 5 minute job to remove grates and vacuum ash out. 

SonVolt

How often are you vacuuming ash out of your Kamado Joe?  I go 10+ cooks (at least) before cleaning out my BGE XL. 

Lowcountrygamecock

About the same. I probably should vacuum the pellet grill more often but it’s usually around every 10 cooks with it too.