I had one for 18 months after trying to resist scratching that itch. Ultimately, my family agreed the food wasn’t as good as my eggs/WSMs/electric provided. I sold it in the spring and bought a smobot with the proceeds. 

Just clean your pellet box/feed auger often so it does not gum up. Not a lot of fun in extreamly humid environments, and rain. Otherwise go for it.

I got a Yoder. Wife wanted to start grilling, and wanted something easy. Awesome addition, with a liter smoke flavor, that she likes.  Doing a brisket tomorrow. 

@zman51 - sounds like the perfect window of opportunity to me.  Strike while the iron is hot, said another way. 

Nice view and welcome to the forum @Calbbqer

Grillin_beers said:

Honestly, I think the egg is pretty much set it and forget it.  If anything, I keep researching stick burners for a different kind of cooking. 

And with many folks running their Eggs with pit controllers I don't really see any functional difference with a pellet grill - they both are wood fired, thermostatically controlled ovens. Not that there's anything wrong with that.

I sort of stumbled into the notion of owning a pellet grill.  I've got a Smokin Brothers pellet grill.  It's also made in the U.S. and they offer excellent support.  I've owned it for two years and have been quite happy with it.  Full disclosure, the Yoder was my first choice but they wouldn't work with me on shipping to Alaska, and at the time I didn't feel like taking the time to research a freight forwarder, which I have done in the past for other purchases.  (Freight quote for the Yoder was well in excess of $1000 at the time.)

I also have a Stoker pit controller for my lg egg.  While I still enjoy cooking on the egg and the pit controller does help simplify some things, it is a lot easier to walk up to the pellet grill and throw on three ribs, a couple of butts, a large brisket or some combination of all three.  There is no thought required for arrangement of the protein or the need for a CGS accessory to make it all fit.  It's also a little easier to tend to the protein during the cook (thinking of having ribs on multiple grates, here) .  Maybe if I had an XL egg, I might feel a little differently regarding this point.  The Savannah controller on my pellet grill allows programmable stages for the cook,  which adds another nice feature.  

Also, for me, pricing and availability of lump has varied over the years up here.  Up until only recently, for example, Rockwood was not readily available.  Pellets seem to be more consistent.

So, in summary, I like the searing option of the Egg and I still do the occasional low and slow on the Egg. I think the two complement each other well and I would miss either one of them, if they were gone (and my KJ Jr, for that matter).  I do use my pellet grill more often now for low and slows.  

I added this a month ago and haven’t used the Egg since probably just the “new” factor of having a new grill. Wife and kids like the food off the Rec Tec better.  Doesn’t have as much smoke flavor but it produces some great food and there are some things you can do to get more smoke flavor.  Like you, I had been thinking about adding a pellet grill for a long time.  Really like the extra capacity it offers.  I have no regrets and the customer service is awesome. 

zman51 said:

Thanks all.  Is there a brand that sticks out as far as quality goes nowadays?

Check out Smokin Brothers pellet grills. They worked for Traeger then went off on their own to make a superior product. Grills are made in Missouri. We are a dealer and they are great quality and pretty affordable compared to other brands

With all this pellet talk I don't have the itch to own one, but have always just been curious and this seems like the time to ask. What are the chemical binders lused to make the sawdust into pellets? Do the pellets have any wood taste at all? and are pellets available made of such and such wood?

As for a bonding agent, can’t answer that. I use bbq delights pellets, it adds a light wood smoke flavor with a good smoke ring.