Technology is a focus of many pellet grill manufacturers today including features such as Bluetooth temperature controls with an option to download an application on your smartphone. While these features are great, they can sometimes get in the way of the actual materials used to create the structure of the grill. At Grilla Grills, we’ve always put the focus on what we, and our customers, believe are the most important components of the grill. That means you’re paying for high-quality components in the places that tend to be most likely to fail on other cheaper grills, and many in the same price range that have more bells and whistles. 

Cleaning other types of smokers typically includes scooping ash from the burners and removing burnt remains from the racks. Traeger turns this messy process into a very simple one. The smoker burns pellets so efficiently that there is almost no ash left behind. Since there is no direct flame, the cooking grates will not get sticky and caked with excessive amounts of burnt, juicy meat. In order to clean the racks, all you have to do is brush them quickly and then wipe them with a paper towel.
I use to have a charcoal/wood fired smoker and it was a nightmare maintaining temperature especially on a long brisket cook. Instantly I've fallen in love my YS640 coupled with a fireboard. You literally set the temp load it up and walk away with no stress or worries about maintain temperature. It provides great smoke flavor too. Yes it is an expensive purchase but that is because this thing is built like a tank and will last for decades.
I didn’t actually learn to cook—at all—until after college. So my parents, who I now see only once a year or so because they live in France, have never really gotten a chance to try my food. One of the first nights after they flew over to see our home, I cooked them perfect lobster tails on the grill. When a long-lost cousin showed up one day during their visit, I ran to the store, bought two chickens, threw them on the Traeger, and we had a feast. Everyone agreed that those chickens were the moistest and most evenly-cooked they’d ever had. 

I didn’t actually learn to cook—at all—until after college. So my parents, who I now see only once a year or so because they live in France, have never really gotten a chance to try my food. One of the first nights after they flew over to see our home, I cooked them perfect lobster tails on the grill. When a long-lost cousin showed up one day during their visit, I ran to the store, bought two chickens, threw them on the Traeger, and we had a feast. Everyone agreed that those chickens were the moistest and most evenly-cooked they’d ever had. 
You like the idea of cooking different types of foods on the grill: If you’re someone who wants to grill food other than meat, the Traeger grilling system gives you this option. With the precise temperature control of the Traeger, cooking things like fruit pies can be a successful endeavor, something you wouldn’t dare try with a propane-fired grill.
I also was a certified KCBS judge but never judged at an event. Their judging system was flawed in my opinion because if you truly follow their system it is possible that them best tasting piece of meat might not win. In cutting horses (not a judge but read all the rules as I showed a fair amount back then) you were always supposed to judge the best overall horse to win. I asked about leaving a process to make sure the piece of meat you feel is best to win and was told absolutely not you have to judge presentation points, tender points & etc. and not place based on your opinion of the best piece of meat! Not that KCBS is a bad organization, it’s rules didn’t fit my thought process. Passed their class and got the t-shirt just never agreed, was always a spectator.

Convection is achieved using a number of techniques. Air is fan forced into the grill and channeled throughout by our arched flame broiler. Our exhaust design allows air to circulate evenly along the length of the grill and to the top shelf. This combination allows us to achieve uniform heat throughout the unit whether your smoking at 170°F or cooking all the way up to 600° Fahrenheit.

Product is decent but customer service really didn't help me out when they sent me a wrong accessory part that was ordered by their customer service department. Explained that the representative misunderstood my request for an inside shelf  but I was sent outer shelf which I have already . Tried to be fair and asked them to pay for the return shipping so I could return it back. They said we will gladly return your $ . Well till this day after numerous calls and false promises for the credit return .. there still is no refund. They seem to care but actually they did nothing. It's been 3 months of calling. Sorry to say we are Done with this company. If they can't settle a small concern and have A + service then don't bother! Good thing they are not the only smoker on the market. Shop around folks.
When reviewing pellet smokers, we’ve gone through over 1000 different user reviews to get an accurate understanding of how useful the products have been to them. With that primary data in hand, we did an extensive online research on 65 products from 17 different brands popular brands. In fact, we even looked into three less known brands as well, but they failed to stand out. We left no stone unturned.
Hey John! Thank you so much for your kind words. I try to do a good job here, and am pleased you are enjoying the site. Regarding electric smokers, I have friends who own them and love them. I’ll try to get a post out this summer on them. Folks seem to like Bradley smokers a good bit, so you might want to check them out. You can find a good selection of them on Amazon.com here.
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.

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!!!
Your choice of the pellet can also dictate how much cleanup you’ll have to deal with (even though generally 10 pounds of pellets can produce at most half a cup of ash, but this varies from pellet variant to pellet variant). Just be warned that when the temperature is high, there’s not much smoke happening, so you need to smoke out your meats at lower temperatures to get that smoky flavor.
Their behavior is sometimes counterintuitive. The hotter they get, the less smoke they produce, and at their top settings, they don't produce much smoke at all. This is good for when you are baking cakes or pies or doing dishes that don't need smoke. But down under 250°F, they produce plenty of mild, elegant smoke. And even though the fuel is wood, it is hard to oversmoke with a pellet smoker. Burning wood on a charcoal grill produces much more intense smoke flavor.

While the exterior is certainly whimsical, this smoker is serious business, with a proprietary Digital Pro Controller that maintains even cooking temperature, just like an oven. Dual meat probes let you monitor the pork and the chicken at the same time, and 425 square inches of grilling space means you can easily feed a crowd. The 11.5-pound hopper holds plenty of pellets, so you won’t need to refill for many hours.
You visited your friend’s house and saw his amazing pellet smoker. Now you want one. But you don’t want just any pellet smoker. You want the best pellet smoker that you can afford. Now, you could spend a lot of time reading hundreds of pellet smoker reviews, or you could spend a few minutes going over this comprehensive guide that we have prepared.
Hey Ben – thank you for your comment. From a retail user standpoint, I think you’d be happy with either a Yoder or FEC. I really like the PG 500 for the purpose that you’re looking at. Best of both worlds it seems the more I’m looking at it. You can see how they approach grilling steaks in this video. You can incorporate the use of GrillGrates in either pellet grill. Both companies make their units in the USA. Both have great reputations. I’m just partial to Cookshack’s pellet smokers over Yoder as I know more folks who use them.
It’s capable of many of the same feats as its sibling grill and other top-rated competing grills, but its piece de resistance is its Smart Grill Technology that allows you to control the temperature as easily as conventional ovens. Just don’t let it sit in direct sunlight and muck up its temp. The bottom line with this “smart” grill is that it has more pros than cons.
So, we’re here to discuss the different cooking times and temperatures for different types of meat so that you don’t overcook or undercook your meal. But for the health concious, they should avoid certain meats. It’s worth noting that we’re here to discuss the temperatures needed for slow cooking and these should not be considered as universal standards for searing or grilling.
Eric, I’m sorry for the trouble you’ve had with your Traeger. Not sure this will help, but here is how I make sure I don’t have the problem you had. When I start after a long previous cook or any cook at all really, I vacuum out all the dust and vacuum out the burn pot. Then, I put a handful of pellets into the burnt pot, insert the heat deflector, the drip tray, and grate. I find that this keeps things working well. Sometimes, the burn pot will get too full of ash and this can cause the problems that you had. Give it a try. If it works, please let me know.
From everything I’ve been able to find online, Traeger Pellet Grills appear to be the very first pellet smokers to be offered on the market. Dating back to the early 1980s, Joe Traeger’s company first experimented with using wood pellets as fuel for a BBQ smoker as an offshoot of the home heating furnaces he was selling locally that used pellets. As time passed, a thermostat was added to the equation, and the production BBQ smokers fueled by pellets working in “set it and forget it” fashion was in full force. From this point, several manufacturers of pellet grills began to pop up, with a few key names like Yoder Smokers, Mak Grills, Green Mountain Grills, and Fast Eddy’s Cookshack grills being among the most notable.
A few other mentionable features are that it has a highly durable temperature proof textures powder coat finish, it features auto start. The REC TEC Wood Pellet Grill accommodates temperatures from 180 degrees Fahrenheit to 500 degrees Fahrenheit with 5 degrees increment. This amazing temperature control features let you be in control of how much heat you want to cook your food in, without having to worry about it getting dry or burnt. This low increment allows you to cook delicate meats like fishes and seafood as well! It smart grill tech makes sure that the temperature you set is always consistent and constant. It also has an “Extreme” smoke feature from the 180 to 250 degrees Fahrenheit setting that intensifies the smoke in the grill.

I have the larger Traeger smoker and have really liked it but not from the start. I had issues with the heating unit but the Traeger help people managed to get my “mechanical blondness” through this and all is well. The assistance center people at Traeger weres super supportive so I’m a loyal fan today. One thing I suggested to Traeger, and all who have a Traeger smoker, is to make the grill surface in two parts so it fits into a dishwasher. I cut my grill in half allowing it to fit in my dishwasher. Easy peasy to clean now!

I brought my YS640 to Mexico on a friends recommendation, he was right. I takes the complexity of smoking away but this is not the reason why I got it. We live in south of the Sonoran desert and we are over the 100F most of the year, its almost impossible to stay close to your smoker to watch the fire and temperature. Plus, wood is not as easy to get in the desert. Since I got it, I have been selling food on Sundays, I was sold out since day one. Flawless food time after time. I am planning to get the old time offset cooker to smoke in the winter just for fun. There is really no need for it.
One thing I’ll mention up front is that the Rec Tec Grill is not sold as a Made in America product. The REC TEC Grill is made in China, however, the heart and soul of the grill (the computer) is made here in the USA. The powder coat is also made in the USA and the final assembly along with quality control takes place at the REC TEC Grill facility in Georgia.

Grill will not maintain temperature with temperature set at 275 the grill temperature will range from 200 to 320 and this continues throughout the entire time it takes to cook the food. Customer service is giving me the runaround and no resolution has been made. I have been on the phone two times and they say that the pellets are not dropping into the screw. I have done everything they have asked me to do and still have same issue.


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.

Now we come to the part no one likes and that’s cleaning. This smoker won’t clean itself but it does make the process a lot easier. PG24 by Camp Chef Pellet Grill is created in a way that gives you easier access to the fire pot making cleaning out the ash effortless. It also has trap door that allows you to clean the unit without scouring through grease and ash. Anyone who has ever had to clean a smoker grill knows how time-consuming and enormous the task can be. This trap door is only present in expensive units, but you’ll be glad you paid a little more when cleaning becomes effortless. You could also buy the other version that could come with cover (which is $50 more expensive) to make sure the smoker is in the best condition at all times.


I don’t know how many meals I cooked on that thing, but it’s been enough to make me a hero and de facto camp chef among my friends. I seared up a tri tip large enough to feed four hungry kayaking buddies at the Salmon River Festival one year, then covered it with foil and cooked it on indirect heat for one of the best steaks of my life, which we happily consumed in the middle of nowhere. The grill also perfectly charred onions and peppers to deliver a mountain of chicken and beef fajitas to a crowd of ten. I still get compliments on that one. 
A pellet smoker with a primary cooking area of 500 square inches should be sufficient for an average-sized family who wants to have the occasional cookout. If you’re cooking for yourself or a couple, tailgating, or camping, we recommend going for smaller units. It all depends on your needs, keep in mind that bigger doesn’t always mean better. You don’t want to be paying extra money for space you won’t use at all.
To your question regarding Traeger, I’ve not reviewed their grills of yet. I do know that Traeger as a company is taking steps to up their game some, as quality/reliability of their pellet grills has diminished over the last few years. The new CEO – Jeremy Andrus – they hired comes from the Skull Candy company and brought that headphone company from annual sales from less than $1 million to nearly $300 million. I know also that a few big hitters in the BBQ world are being contacted by Traeger to bring the brand back to its former prominence. You can read more about that here from the site of one of the company’s that now has an ownership interest in Traeger: http://www.trilantic.com/News_Story.aspx?StoryType=1&ID=56.
The Camp Chef 22" Dutch Oven Lid Lifter is designed to make outdoor cooking easier and safer. Whatever you are preparing at your c...ampsite, it allows you to check on its progress or get it ready to serve without bending down. This cast iron lid lifter features an ergonomic grip that offers smooth control, allowing you to raise the oven's lid easily. read more
Traeger invented the original wood-fired grill over 30 Traeger invented the original wood-fired grill over 30 years ago in Mt. Angel Oregon and continues to lead the industry as the worlds #1 selling wood-fired grill perfected by decades of mastering the craft of wood-fired cooking. Fueled by 100% pure hardwood pellets and controlled with a digital controller means ...  More + Product Details Close
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.
Most old-timers will tell you that a buildup of soot and grease will improve the taste of your food. This does not prove true, in fact, it’s not good for you and can even be dangerous. At Grills Forever we want your grilling experience to be the best and safe. Therefore, before any cooking session, always clean your grill to optimize its performance and prevent any off-flavors. Check the grease pans or collectors before smoking because the collector could be full and overflow, starting a fire. If there is a grease chute then clean it for sure.
This unit will not let even a single pellet go to waste. No need of worrying whether you’re out of pellets or not. You can carry pellets at a maximum of 20 pounds, with the digital thermostat ensuring the pellets are being used properly. This saves you loads of cash and gives you smoking food simultaneously without wasting time in refilling pellets.
Speaking of competition cooks, you’ll find that many competition BBQ pitmasters who use Pellet grills as their primary means of cooking are among the more well rested come Saturday. The next step we’ll cover in this selection of Pellet Grill Reviews is getting your pellet grill / smoker up and running. Again, what you may not see in may Pellet Grill Reviews is repeated mention that you’re not going to get that “deep smoke” flavor profile using a pellet smoker. Though, this can be achieved by using something like the Amazen Pellet Tube Smoker 12″.
Cleaning other types of smokers typically includes scooping ash from the burners and removing burnt remains from the racks. Traeger turns this messy process into a very simple one. The smoker burns pellets so efficiently that there is almost no ash left behind. Since there is no direct flame, the cooking grates will not get sticky and caked with excessive amounts of burnt, juicy meat. In order to clean the racks, all you have to do is brush them quickly and then wipe them with a paper towel.
Remember, you are paying for every little feature, attachments and details on any product. So do not end up paying you inheritance for a feature that you are probably never going to use. Instead, invest on a pellet grill that caters to your needs and has features that will actually enhance your experience when using it. So do not, I repeat: do not, fall for fancy marketing features that sound too drastic.

Though it is technically a grill, you can carry out so much cooking styles in it. It can be used to sear meats and other food to a perfect golden crusty perfection; it can be used to bake quiches just like you would in a normal indoor oven. This is absolutely a trademark appliance that can also be used to smoke food, it can also be used to slow braise food, making it ideal for cooking up winter stews and casseroles. And very obviously you can grill in this thing. The lid on the pellet grills also aid in fast cooking by trapping smoke and heat and allowing the food to cook and flavor through quickly and more evenly.
Bring the savory simplicity of the SmokePro XT Pellet Grill to your back patio and change the way you cook outdoors. Just like your kitchen oven, the SmokePro XT automatically maintains whatever temperature you set, so you don't have to worry about over or under-cooking your meal. The SmokePro XT Pellet Grill comes standard with Smart Smoke Technology to evenly distribute wood-fired flavor into every bite. Skip the tedious cleaning routine associated with traditional pellet grills thanks to the Simple Ash-Cleanout System. Simply dump the ash after every cook and save yourself hours of cleaning and enjoy better flavor on your next meatsterpiece as a result. The SmokePro XT can tackle anything from fatty pork butts to quick and easy burgers. Shop the Camp Chef SmokePro XT today and see for yourself why Camp Chef is the way to cook outdoors.
Pellets look like rabbit chow. They are about the width of a pencil and as long as a couple of erasers. If they get wet they turn into a pile of sawdust. The beauty of pellets is that they have none of the additives and fillers in charcoal briquets, so they combust almost completely. Almost zero ash. The pellets provide the heat as well as flavor. No need to add wood chips. Surprisingly, they do not produce overly smoky food. If anything, the food is undersmoked to some people because the combustion is so complete.
Serve guests buffet style from your outdoor kitchen Serve guests buffet style from your outdoor kitchen with this stainless steel Cal Flame 12 in. Drop-In BBQ Food Warmer. Three generously sized compartments keep favorite foods hot and ready to eat. Each compartment has an individual cover to contain heat while serving. Constructed of 430-Grade stainless steel for years ...  More + Product Details Close

In smoke mode the controller is no longer controlled by the thermometer, it merely switches the pellet feeding auger on and off. On time is 15 seconds, off time ranges from 45 seconds at P0, to 165 seconds at P15. Temp and smoke are controlled by the duration of off time: the auger always runs at the same speed. More smoke is produced at higher P settings and lower temp settings because longer off times allow the pellets to smolder. At P0 in smoke mode or "High" in cook mode the auger replenishes the pellets at a faster rate, creating more flame, less smoke.


The little cooking space is sufficiently sizeable to help you cook meat for a little gathering of individuals or a family. It can without much of a stretch hold 12 burgers, 2 chickens, 18 wieners and 3 rib racks advantageously. Generally on the off chance that you’ll be grilling for a bigger gathering, then you might need to consider a greater BBQ. Traeger BBQ 155.01 is composed of a side table for comfort when you have to place things on a surface. This grill is among many grills with a front mounted rack, yet in the event that you like a grill with a front shelving, simply ahead and get it.

I have ate a few peoples cooking that have won at the Royal, Houston and Memphis in May. They have all had one thing in common, I didn’t put one drop of sauce on them and they had not been sauced on the Q before serving! The restaurant Cackle and Oink is just a ways from where we live and the owner Aaron Vogel is there regularly. I have tasted all his sauces and they are very good, but the 3 times I have been there, his sauces never touch my ribs and brisket! Aaron does say, if you like this you need to try my competition food (which I will at one of the competitions he is in locally). None of the KCBS, Houston or Memphis in may winners Q had even a hint of ash or bitter smoke flavor. They also had a very light smoke profile. They also all say they cook over well burned down wood.
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!!!
Less smoke and less heat – Pellet burners do not produce a strong smokey flavor like stick burners, for example. As we mentioned earlier, they also do not reach the same high temperatures as other types of grills, so you cannot expect great sear marks either. Some model like the Camp Chef PG24 Deluxe let you get around this by purchasing a sear grill attachment.

Thank you for stopping by to read this article pertaining to Pellet Smokers. If you’re here, it’s likely you’ve already read a few Pellet Smoker reviews. As such, you’re in the process of figuring out whether Pellet Smokers are a good choice either for personal backyard BBQ cooking or as a means of getting started on the BBQ competition circuit. It is my goal to cover as much about how Pellet smokers work, what brands of Pellet smokers are most reliable, and exactly what type of BBQ end product you can expect to achieve using Pellet smokers.
While using and running a pellet grill is child’s play, catching the right offer on pellet grills can be a hassle for consumers who have little to know clue about it can prove a costly bargain. Knowing your facts prior to buying one is always a good a smart idea. My pellet grill review will do the best it can to educate you on the things you need to look out for when purchasing your perfect grill. Here are a few heads-up:
With a temperature probe for the meat inside the chamber, this allows you to keep an eye on the temperature of your meat without opening the grill. Nothing ruins a brisket or roast faster than the griller who constantly fiddles with the meat on the grill. Opening the chamber lets the heat out and that can quickly make for some tough meat. This handy feature takes the guesswork out of how ready your meal is, helping you get the best outcome.

This smoker offers a massive 560 cubic inches of grilling area with a large-capacity pellet hopper. Even though it’s the perfect starter grill, it’s still packed with plenty of extras that even the pro chefs will enjoy. If the grilling space isn’t enough, the removable upper racks can be turned into extra cooking space. The smokestack behind the unit can also be converted into a prep area.


I spent a lot of time researching smokers before committing to the 640. I wanted something that can basically be left alone, produce good results and be durable. The 640 meets and exceeds those goals. It is built like a tank, and weighs about as much. I needed two people to help me assemble and move it. Assembly was straiightforward and took about 90 minutes. I have about 4 cooks on it and cannot be happier with the results.
Their behavior is sometimes counterintuitive. The hotter they get, the less smoke they produce, and at their top settings, they don't produce much smoke at all. This is good for when you are baking cakes or pies or doing dishes that don't need smoke. But down under 250°F, they produce plenty of mild, elegant smoke. And even though the fuel is wood, it is hard to oversmoke with a pellet smoker. Burning wood on a charcoal grill produces much more intense smoke flavor.

For anyone thats thinking about getting this grill and this hung up on the price, you just need to take the plunge. And when you take it home you will realize it's worth every penny. And then after your first use, you will feel that you under payed. My first smoker grill was a green Mountain and there is just NO comparison on the market to the YS640. Grill grates and other add on's are amazing as well. LOOK NO FURTHER IF YOU WANT A GREAT GRILL/SMOKER/OVEN... ECT
Hey Ben – thank you for your comment. From a retail user standpoint, I think you’d be happy with either a Yoder or FEC. I really like the PG 500 for the purpose that you’re looking at. Best of both worlds it seems the more I’m looking at it. You can see how they approach grilling steaks in this video. You can incorporate the use of GrillGrates in either pellet grill. Both companies make their units in the USA. Both have great reputations. I’m just partial to Cookshack’s pellet smokers over Yoder as I know more folks who use them.

Hey Mike, thanks for touching base. It’s always a pleasure to connect with you, man! If you have the space, I’d go with the JB. You can always cook under your pellet smoker’s capacity, but you can never cook more than it will hold! As such, you can always find use for the extra room in the JB. It’s like the umbrella and the rain scenario – bring one and you’ll never need it. Go out without one, and it’ll pour on you! Holding temp and managing the cook is the same for each of these GMGs. You’ll have smooth going with both, I’m sure. If you are cooking in very cold temps, you might want to consider the thermal blanket GMG puts out. Helps a bit re: getting to / maintaining temp. Some folks use it all the time as they feel it keeps more smoke in the chamber. As you know, nearly all pellet smokers produce a bit less smoke than your barrel smoker will. Hope this helps, bro! Thanks for your comments!


From the models and brands that I have reviewed here, I highly recommend the REC TEC 680 Wood Pellet Grill as the best pellet smoker. This comes with a grill technology, which gives you more convenience, whether you are a novice or an experienced grill master. If you have found this article to be helpful, please share it with your friends and family and help them make the right decision.


And of course, it’s definitely a plus when the company that makes your grill includes a multi-year warranty and top notch customer service. Pellet grills are finicky compared to gas or charcoal grills simply because there are so many more parts that require electronics or that have electrical components… which means there is a fair bit more that can actually go wrong or require service at some point.
Because the burn pot is small, there is usually a hot spot directly over it. Some units have an optional perforated section above the burn pot so you can put the meat over direct flame, but the ones I've tested still do not sear properly. And there is no way to set up a 2-zone cooking system with a cool zone. As with most other grills and smokers, the differences between lower and upper racks is not huge, so think of it as one heckuva indirect heat convection smoker with precision temperature control.
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