OT. Pellet Grill

Tspud1 said:

Photo Egg said:

Tspud1 said:

Lowcountrygamecock said:

Tspud1 said:

Lowcountrygamecock said:

I like my rec teq bull. You lose some Smokey flavor but it’s as easy as it gets. 

1 2nd that on the smoke flavor, just dont get much off my Rec Tec either. More at lower temps

I haven’t tried adding a pellet tray yet but I will next cook. The smokier the better for me and straight pellets arent doing enough. 

I have both tray and tube and I use one on next cook. I want to a big batch of wings and freeze for future frying.

Hope you let us know how much smoke it adds.
 Thanks 

I will, just dont use often now. Did a prime rib roast , whole chicken and a Pork tenderloin this weekend but didnt fire up the pellet cooker. My brake press had a motor burn out so couldnt bend your cover, back up and running so it should go today or tomorrow

Thanks for the info and everything else!

Tspud1 said:

Photo Egg said:

Tspud1 said:

Lowcountrygamecock said:

Tspud1 said:

Lowcountrygamecock said:

I like my rec teq bull. You lose some Smokey flavor but it’s as easy as it gets. 

1 2nd that on the smoke flavor, just dont get much off my Rec Tec either. More at lower temps

I haven’t tried adding a pellet tray yet but I will next cook. The smokier the better for me and straight pellets arent doing enough. 

I have both tray and tube and I use one on next cook. I want to a big batch of wings and freeze for future frying.

Hope you let us know how much smoke it adds.
 Thanks 

I will, just dont use often now. Did a prime rib roast , whole chicken and a Pork tenderloin this weekend but didnt fire up the pellet cooker. My brake press had a motor burn out so couldnt bend your cover, back up and running so it should go today or tomorrow

Just shear it and weld the bend....just kidding. Ton of work.

For those curious about the smokiness of pellets, I will say that a pellet made from 100% of the wood species you are wanting, yields a much more stronger smoke profile. 
I use and recommended:
https://bbqpelletsonline.com/

Lumberjack produces 100% named species and blended pellets as well.
I use 100% Hickory most of the time. I will use 100% cherry and apple and pecan when they are available- They tend to be harder to get. The 100% Hickory are generally always available.

100% pellets tend to produce a little more ash and some say the heat produced is a little less consistent. It has been reported that 100% Hickory pellets can over smoke the meat by some people, I haven't experienced this. If there is any tendency to over smoke, it can be controlled by adjusting the cooking temp to achieve the smoke profile you are looking for.

If Lumberjack pellets are not available in your area, you can of course order individual bags, but shipping can be cost prohibitive. It is more economical to get a group buy together with people in your area. Lumberjack maintains a group buy list and will facilitate the purchase and freight delivery. Last time I ordered I bought 1000# in 20# bags.    

Photo Egg said:

stlcharcoal said:

Since I'm a charcoal guy, gotta to point to one alternative that's the same price and ease.....Masterbuilt Gravity series.  The 800 comes with a griddle too.  Pretty sweet set up.  You can hit higher temps, use less fuel, and have the option of cooking without the smoke that you will always have from pellets.

Never seen one in action. What is the fan noise and sparks like?

My uncle is obsessed with his.  He loves it.  I don't know much more than that.

nolaegghead said:

cookingdude555 said:

Photo Egg said:

stlcharcoal said:

Since I'm a charcoal guy, gotta to point to one alternative that's the same price and ease.....Masterbuilt Gravity series.  The 800 comes with a griddle too.  Pretty sweet set up.  You can hit higher temps, use less fuel, and have the option of cooking without the smoke that you will always have from pellets.

Never seen one in action. What is the fan noise and sparks like?

My uncle is obsessed with his.  He loves it.  I don't know much more than that.

I cooked on one briefly a couple weeks ago.  They have their flaws, but pretty much functionally a pellet cooker that uses lump.

How are the sparks coming out of the cooker. 

Pulled trigger on a Smokefire EX4 on impulse at a big box yesterday, couldn't resist the discount, BNIB gen2, on clearance at $100 cheaper than 50% list price. Wish me luck!

Photo Egg said:

Canugghead said:

Pulled trigger on a Smokefire EX4 on impulse at a big box yesterday, couldn't resist the discount, BNIB gen2, on clearance at $100 cheaper than 50% list price. Wish me luck!

Excellent!
After using one, EX6, for several months, I would never pay full price for it. I’ve just had to many little issues that stopped the cook or prevented a proper cook.
That said, when it functions properly I really like the simple operation and mild, sweet wood smoke flavor. I cook most of my food on the upper rack.
It’s produced some of the best ABTs ever…

BTW, you can buy generic drip pans to fit into the clean out drawer so much cheaper on Amazon. And the small steamer trays work great sitting on the lower grate under food on upper grate.

Thanks for sharing your experience. I read many mixed love/hate reviews in TVWBB, you pretty much summed up what everyone was saying. Now I’m second guessing myself 

Canugghead said:

Photo Egg said:

Canugghead said:

Pulled trigger on a Smokefire EX4 on impulse at a big box yesterday, couldn't resist the discount, BNIB gen2, on clearance at $100 cheaper than 50% list price. Wish me luck!

Excellent!
After using one, EX6, for several months, I would never pay full price for it. I’ve just had to many little issues that stopped the cook or prevented a proper cook.
That said, when it functions properly I really like the simple operation and mild, sweet wood smoke flavor. I cook most of my food on the upper rack.
It’s produced some of the best ABTs ever…

BTW, you can buy generic drip pans to fit into the clean out drawer so much cheaper on Amazon. And the small steamer trays work great sitting on the lower grate under food on upper grate.

Thanks for sharing your experience. I read many mixed love/hate reviews in TVWBB, you pretty much summed up what everyone was saying. Now I’m second guessing myself 

Stop 2nd guessing!
At the price you paid…excellent score. I picked up my Gen 2 new in box from independent seller at a steal. If it were my only grill or I only had space for 1 grill I would have sold it. I know many people complain about not getting enough smoke flavor. But it’s perfect for us. The smoke profile is different from the Egg. With the 3 different brands of pellets I have used, all produced a nice sweet smoke flavor.
With all the problems I have had It’s not a grill I can always trust to work. My Eggs and Kettle grills just always work. Even the Weber gassers I have owned just always worked except with igniter maybe going bad. But a match is an easy fix.
I have even gotten alerts on my phone a couple times, a couple days after I have used the EX6 telling me my temp was reached, shutdown is complete or fire out alarm.lol
I just don’t think with grill was ready for market.

@Photo Egg Merry  Christmas! beautiful spread there. I can relate to the different smoke profile as I own two Traegers. Plan is to replace the Pro 34, it is taking too much space and it's not the only cooker here.

I like the idea of using dynamic right sized drip pan as needed to avoid the risk of grease soaked ash, while still allowing maximum surround heat. Not a big fan of Traeger's full sized drip pan, kind of like oversized Conveggtor 100% of the time.

It's a hassle returning it, I can live with occasional quirks, worst case scenario I'll sell it if it doesn't work out

Canugghead said:

@cookingdude555 @Photo Egg Interesting video if you have 28 min to waste/invest
https://www.youtube.com/watch?v=CmCibXcfmqY

Thanks 
That was a great video!
The rich, not overpowering, smoke flavor is the reason I haven’t given up on the Smoke Fire. Great to see how it stacked up to a couple of the big boys.

Photo Egg said:

Canugghead said:

@cookingdude555 @Photo Egg Interesting video if you have 28 min to waste/invest
https://www.youtube.com/watch?v=CmCibXcfmqY

Thanks 
That was a great video!
The rich, not overpowering, smoke flavor is the reason I haven’t given up on the Smoke Fire. Great to see how it stacked up to a couple of the big boys.

This could be the deciding vote for me!

cclarke142 said:

My father is retiring around Christmas. He wants a pellet smoker. I have a Medium and XL egg and have tried to get him to use/get and egg. I think he likes the ability to just push buttons. Which one should I (and my sisters) get him?  I love steaks on the egg at 600-700 but it seems most pellet grills don’t get that high. 

What did you end up doing?
One thing to remember with most any pellet grill...There is maintenance. And there are many moving and electrical components that could fail making it not work at all.
It's not a gasser that requires almost no attention. Less work keeping up with my XL. My Smoke Fire takes so time every few cooks, depending on time and temp of each cook, for breakdown and cleaning. If you are starting with a cleaned unit, it truly is dump in pellets followed by pushing and turning a knob. But overall, I think it's more work than my Egg with Kick Ash Basket.
And it will not sear a steak at high heat like an equally priced Weber gasser.
The Smoke Fire heat source is in the center. This is the only real sear spot.
Remember, Webers claim of 600 degrees is under ideal situations.
Mine really struggles to reach 550 and several times I could not hit 450 with a relatively clean grill. Obviously, results vary. But a good gasser is virtually fail proof with minimum maintenance and super easy operation. Granted, you don't get the smoke profile on a gasser. But most will easy exceed 600 degrees.

One thing I like about the Egg is the moisture retention due to the ceramics. Especially with Low and Slow cooks you do not have to inject, mop or spritz since the Egg retains heat and moisture. So if I were to end up buying a pellet grill it would have to be well insulated. The Traeger Pro models have single wall design. The higher end models have double or triple wall designs as well as a super smoke feature. That said my step son who has a Traeger thinks he is the best pit master in the world.

Sounded way easier and successfully than my Large BGE maiden voyage screw up with baby backs

My only issue with the Weber is the grease management system. The work around is to set up a drip pan on the lower rack and smoke your protein on the upper rack. But you lose grid space in the process.