This grill is mounted on a bracket with a sawhorse design with wheels that provide it mobility in all terrains. It has a steel construction with a powder-coated finish, giving it a great look and a sturdy body. It has a hopper capacity of 18 pounds but it’s enough to continuously cook and smoke food in its 380 sq. inches of cooking area. Its porcelain-coated grill grates give you a no-rust and non-stick cooking experience that you won’t forget.
First impression was this thing isn't built like a mass produced unit, it's more like something you would expect from a master fabricator. The assembly instructions were incredibly detailed, and the way it was packaged made it really easy. It takes a little time to get temp steady for low smoking, but once it's there it seems to be pretty steady. So far absolutely impressed with everything about this cooker, and made in the USA!!!
Hello John. Thank you for your comment and questions here! In short, you will not get the same smoke profile on a pellet smoker that you do with your BGE or PBC. That said, I do think there are some ways to mitigate this. Yes, I do feel the Smoke Tube and Mojo Cubes add smoke flavor that is detectable. Fred at Mojo Bricks does good work, and I recommend his products without reservation. This said, I have been happy with the smoke level I see in the pellet smokers I’ve used. Starting low does and ramping up later is a technique I’ve used with success when extra smoke is desired. The Rec-Tec grill gets high reviews across the board. I have no hesitation backing them, along with Green Mountain Grills. Both are made in China, but the companies have great customer service support and strong user communities. I believe each has a well-contributed Facebook group or two.
My wife purchased this cooker for me for Christmas three years ago when I was working on the road. I had been a gas man for years and had converted to charcoal with great success and enjoyment. I built a UDS smoker and was really getting into the slow smoking with better temp control. Then my son ratted on me and told my wife that I had been drooling over a Yoder Pellet Grill. She surprised me to say the least as I would have never bought this unit myself. I've had several cars that cost less than this smoker! Wow. In person, this grill is build by people that love their job. The smoke flavor compared to a Weber kettle is more delicate than harsh. Temperatures are very even across the grill with warmer sides within an inch of the body of the grill. Being able to start it in two minutes and get to cooking in ten is very handy. Being able to run downtown without worrying about the temp is awesome. I've had it get a little lower than where I had set it, but not by more than 15 degrees. It has great reliability in any weather. We live in northern Montana and this thing just does what you want it to do. Great for making jerky, slow smoke, grilling, and baking. Wood fired cookies are one of our favorites. I've smoked cheese on it during the dead of winter at -15 degrees. Bacon...wow. If you have never had slow smoked bacon I feel sorry for you. Don't worry about not liking this unit after the purchase. I've thanked my wife more times than I can remember and I've received just as many compliments back from everyone who has sampled the food. Great job Yoder!
I don’t know why these cookers are referred to as grills. By definition they are not grills. Grilling involves cooking with direct heat and none of the pellet cookers I’ve seen use direct heat; they all use indirect heat. They are more accurately described as smokers/convection ovens. For me what this means is they’re useless for cooking chicken since I like my chicken cooked with crispy/burned skin. I’ve done some experimenting to get the skin to crisp up but always end up with leather skin. They have their place in outdoor cooking but grilling ain’t it. I just bought a Green Mountain and I’m still debating if I’m going to hang on to it. Shame on me for not doing more thorough research first.
Central to all pellet cookers is a digital controller similar to the controllers on modern indoor ovens. You select a temp you want, and there is an LED display that tells you the actual temp. Some of the controllers also are programmable so you can cook at a certain temp for a determined time. Some have leave-in meat probes that can dial back the ovento a holding temp when the meat hits its mark.
One comment I see a lot in various forums like PelletHeads.com is that you want as much efficiency as you can get. As with lump charcoal, this means burning as clean of a cook as you can with as little ash as possible. Different pellet mixes will produce differences in what you get in this area, and the cooker you’re using will dictate this to some degree as well.
The Camp Chef Woodwind Pellet Grill was chosen as our sixth choice because it lacked some features found in our Top 5 picks, especially when it came to cooking flexibility. While it does offer an impressive 6-in-1 cooking experience, it lacks an auto shut-off feature, which makes it less of a “set it an forget it” kind of smoker. The grill is rather heavy, at an overall weight of 146lbs. It’s also more expensive than the rest, even though it offers similar (even less) features. It’s a decent choice if flavor is the only thing you’re looking for.
If you live in an area where wood furnaces are used (not like down here in FL where a few heat strips will do the trick), you may also be familiar with pellet furnaces. In short, pellets compressed from sawdust and wood shavings fill a hopper and are then fed into a burn pot using an electric auger system. The auger, which is basically a long screw, delivers pellets to the burn pot based on the speed dictated by the unit’s thermostat. As the burn pot ignites, the pellets burn. Heat then carries through the home via convection (air driven) means, thus allowing air flow and a blend of warm and cool air to maintain steady, even burn temperatures. A heat exchanger separates the smoke fumes from the warm air, thereby warming the room without smoking everyone out.
You want to easily switch to different smoky flavors: Changing flavors in your Traeger grill is as easy as changing the pellets that you place in the hopper. Through its website, Traeger offers several different smoky flavors of hardwood pellet offerings, including hickory, mesquite, apple, maple, cherry, and oak. And Traeger’s website provides information on which types of hardwoods provide the best smoky flavor for certain types of foods, which can help you successfully use this grill immediately out of the box.
FARMINGTON, Utah, Sept. 1, 2016 /PRNewswire/ -- Today, Vista Outdoor Inc. (NYSE: VSTO) announced it has acquired privately owned Camp Chef (Logan Outdoor Products, LLC and Peak Trades, LLC), a leading provider of outdoor cooking solutions. Camp Chef's high-quality products deliver efficient ways to cook for almost any outdoor gathering, from camping to dinner on the back patio. The brand offers more than 250 products including camp stoves, barbecue grills, pellet grills, smokers, fire pits, and a full line of cast-iron cookware and accessories.
I am currently using a Bradley Smoker, which is basically an electric oven with a smoke generator that makes tons of smoke, using special Bradley Smoker pucks (of compressed saw dust). A tall cylinder hold a stack of pucks, and the smoke generator pops a new puck into the oven every 20 minutes or so (when the pucks are about 80% burned). Managing temps is not as difficult as a stick burner, but nothing like advertised with these pellet burners (like the Rec Tec).
The computer controlled system maintains the smoker temperature with a high degree of precision so you don’t have to deal with fluctuations. With the optional (definitely a must) temperature probe you can put your meat in the smoker, set the desired target temperature and the FEC will take it from there. Once the target temperature is reached the smoker temperature will drop into a holding position until you are ready to remove your barbecue.
Z GRILLS or Z Grills is a maker of smokers, grillers, and stainless steel prep work tables galore. It entered the world of pellet grills recently and launched an IndieGoGo campaign in order to fund its “affordable wood pellet grill” for $500,000 and currently gives even Traeger’s economical offerings a run for their money with its ability to accept all types of pellets and do all sorts of cooking styles.
Third name to make it to my list of the best pellet grill review is The REC TEC Wood Pellet grill. It has a trademark Smart grill Technology, which maintains precise temperature. This amazing pellet grill has a whopping 702 square inch cooking area, and a 40 pound capacity pellet hopper. It is made out of high quality stainless steel. It comes with a drip pan.
Igniter: An igniting rod, heated up to a red hot level, ignites wood pellets as they fall inside the firebox. A cooling fan blows air into the pellet smoker from behind the pellet auger to prevent heat backdraft, while the fan underneath the firebox fans the flame – distributing heat evenly throughout the smoker. This heat is used to smoke and slow cook food in the smoker to give it the best flavors possible.
Moving on from the orangish-red looks of the predecessor RT-680, this newer model has a black hood, with stainless steel built. It is 2.5” taller than the RT-680 and has 2 stainless steel bull horn handles on the outside that will have you falling in love with its built. Everything from the towel rings, the controller shelf, the hopper lid to the spill-proof bucket hook is stainless steel and even the smallest of details like the laser cutout of “Rec Tec Grills” on the side will never fail to impress.
At Grills Forever, we work hard to bring you the best product reviews possible through an extensive online research process. We go through countless online reviews and browse through different brands, both known and unknown. We then go through their features and the value they can provide to the users. We shortlist the top products to do physical testing and then come up with a review. We do this on a regular basis to keep our list up-to-date.
Rubbery skin has very little to do with the type of heat (direct vs indirect). Rubbery skin is a result of too low a cooking temperature. Take your smoker/grill or whatever you use and get the temperature in the mid 400’s or even higher and you will get crispy skin. One thing though never let the internal temperature of your bird get over 150 or you’ll have crispy skin and dry crunchy meat too. Take it off the grill and let is rest a full 30 minutes. Best bird you’ll ever eat no matter which grill, smoker, 50 gal barrel, etc you cooked it on.
DS, I have a green mountain grill. besides that for any pellet smoker cook your chicken at a high heat otherwise the skin will be rubbery. doesnt have to be a direct flame to get it crispy. I set my GMG to 425 flip it after 8 mins pull it at 170 crispy perfection. if you want more smoke flavor, smoke it at 150 for an hour then crank it up to 425 to finish it. I was upset with my rubbery skin when i first used it as well but i got some good advice from the pros. chicken doesnt need to be cooked low and slow to tenderize it like pork and beef does. it doesnt have the tissues or muscles that need to be broken down like beef and pork
I bought my second Traeger Grill around Thanksgiving (my last one died after 3 months), spent most of the day assembling it only to find it didn't work. Customer service told me to reset the thermostat, I did and it shut down. I did this routine a few more times with customer service and it kept shutting down, day after day. Traeger reluctantly sent me a replacement grill and promised it would be Fully assembled (I have little use of my left hand and can't work with small parts) Well it showed up unassembled in a bunch of little boxes. Customer service told me 4 times that they would call back with a local Traeger dealer to assemble it. Four promises to have someone come out and not even a phone call.
Even though Louisiana Grills is a very solid competitor, we would still recommend going for the Traeger pellet smokers because of some longterm quality issues with Louisiana Grills. Many customers complained about the electronics failing after a few years as well as developing rust on the grill grates. If you’re going to buy a pellet smoker you’d expect it to last for years to come. While the Traeger grill might cost slightly more, we think it’s a worthwhile investment to buy something that will hold up over time.
This stylish BBQ Island is booth stunning and This stylish BBQ Island is booth stunning and well equipped; Standard features include a G4 4burner grill stainless steel refrigerator side burner and 30 in. double access doors. The porcelain design countertop with the Stack Stone base easily matches your Home Resort design and style. For added comfort add an ... More + Product Details Close
We have already mentioned this product in our review once and we’re talking about it again. Whenever you are thinking of Green Mountain Grills, Daniel Boone should always be your first choice; it’s simply the best among the GMG products we reviewed. Due to having other products at much lower prices with the same features, we could not include Daniel Boone in this review. We have, however, included the Davy Crockett in our review as our Budget Pick.
The Pit Boss Grills 340 Wood Pellet Grill is a great grill with dial-in digital control and led read-out. Pellets are 100% natural hardwood. This grill has got an automatic start and cool down. It’s heavy duty with 16 gauge steel construction. It’s easy to assemble. It’s a little expensive. However, other grills are more expensive and seeing that I would recommend this to anyone.
Whenever you want to smoke with a pellet smoker, you will have to make a choice: What type of wood pellets should I use? Well, the answer may sound simple – whichever flavor you like the best – but might be pretty difficult if you’re smoking for the first time. Unfortunately, the only way to know which flavor you like most is to try them all at least once and then decide upon which one floats your boat.