I have been considering buying a pellet grill of some brand. I know you can get different wood pellets and all. Anyone here used a Pellet grill. What say y'all? My wife doesn't want me to have a grill because she said I sacrifice food to the Gods. BTW I was told that you can even smoke meats with one of these. Not a real fan of smoked meats...cept bacon. What brands are the better ones to look at? I'm looking at a like new Traeger at an auction.
Pellet Grills
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I don't know about pellet grills but, I can tell you that I got a Masterbuilt and it was the best decision I ever made. Love it. It is a gravity smoker/cooker. You can have it low for smoking things a long time or you can blast it over 600 degrees. All you need is a little charcoal or charcoal and wood, your choice. I just got Kingsford charcoal at Costco and I am a cooking fool. Nothing special + I always loved the smell of the charcoal cooking. You will need a fire starter but, that is no biggie.
I've had my Traeger pellet grill since May of 2014 and have never had any issues with it to this day. I use it all year long, even in the dead of winter. I use Pit Boss Competition Blend pellets. You'd have to really try hard to ruin anything that you cook on it. It's pretty much idiot proof.
If you are looking for something smaller, Lodge Cast Iron makes some really nice ones that can be portable if needed. You can see their products at Lodge Cast Iron | South Pittsburg, TN. And they might still be on sale.
I'm not affiliated with them but I have quite a few of their pans and dutch ovens, so I can say that they make quality products.
Hope this helps.
Pete99004
I'm not affiliated with them but I have quite a few of their pans and dutch ovens, so I can say that they make quality products.
Hope this helps.
Pete99004
For the money, its tough to beat a Traeger. Been using mine year round for years. Don't run it dry of pellets and expect it to start right up, I thought I broke mine when I did that...it takes forever for the auger to catch up...be patient.
kimporter
Member
Got a pitboss and love it,I hear the trager is a great one too,whatever you get be sure to use good quality pellets,makes a heck of a difference,and be prepared to spend lots of money on things to cook,
Hickory pellets will work on anything, if you need only one pellet........
but there is a reason that they make more.
If you do decide to get one, you need to try out some of these if you like them;
Uncooked Pizza: 450* for 18 minutes. check at 10 min. for bubbles and browning.
Jerky: 3/8" slices at 180* for 4-5 hours, c/o bend but not break
Tri-Tip: 225* 2.2 hours or probe states 135-140* rest 10-15 minutes.
Chicken thighs: 300* skin side down , no flip 65 minutes or 165* probe
Salmon fillet: skin removed, over night brine, rinse and 2 hr. air dry
place on rack , smoke at 165* for three hours or probe states 130*
Ribs: trim off extra fat and membrane from the bone area.
Add oil or mustard and favorite rub or spices ( Brown sugar, chili powder etc )
smoke at 165/180 for 3 hours, 250* in foil wrap for 2 hours, remove foil
being careful of hot steam and liquids, place on grill and add BBQ sauce for the last hour with 250* temperature.
I do not "Spritz" my ribs or add liquid to the foil wrap.......
but brown sugar & butter can up the flavor, if needed ?
This is called the 3*2*1 Traeger method of cooking ribs and it works for most of us.
These all have turned out for me but my best cook with this pellet method
was the good old Hamburger that makes me start to duel, just thinking about it, with cheese tossed on top at the last 7 minutes of cooking.
That smoky taste just makes this hunk of meat, outrageous and to die for.
PS;
I BBQ with, pellets, Propane & Kingsford's.
You can add a Rotisserie if you have any $$ let over
for a lot of meat items.
but there is a reason that they make more.
If you do decide to get one, you need to try out some of these if you like them;
Uncooked Pizza: 450* for 18 minutes. check at 10 min. for bubbles and browning.
Jerky: 3/8" slices at 180* for 4-5 hours, c/o bend but not break
Tri-Tip: 225* 2.2 hours or probe states 135-140* rest 10-15 minutes.
Chicken thighs: 300* skin side down , no flip 65 minutes or 165* probe
Salmon fillet: skin removed, over night brine, rinse and 2 hr. air dry
place on rack , smoke at 165* for three hours or probe states 130*
Ribs: trim off extra fat and membrane from the bone area.
Add oil or mustard and favorite rub or spices ( Brown sugar, chili powder etc )
smoke at 165/180 for 3 hours, 250* in foil wrap for 2 hours, remove foil
being careful of hot steam and liquids, place on grill and add BBQ sauce for the last hour with 250* temperature.
I do not "Spritz" my ribs or add liquid to the foil wrap.......
but brown sugar & butter can up the flavor, if needed ?
This is called the 3*2*1 Traeger method of cooking ribs and it works for most of us.
These all have turned out for me but my best cook with this pellet method
was the good old Hamburger that makes me start to duel, just thinking about it, with cheese tossed on top at the last 7 minutes of cooking.
That smoky taste just makes this hunk of meat, outrageous and to die for.
PS;
I BBQ with, pellets, Propane & Kingsford's.
You can add a Rotisserie if you have any $$ let over
for a lot of meat items.
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I am a hardcore charcoal man... but cousin has a traeger and what he creates is quality stuff... and with temperature probes synced to his phone.. they are perfectly cooked every time.. voodoo magic to me.. but I am a caveman... fire good
Wingmaster
Member
I have a Camp Chef. It works just like a Traeger.
I use it to smoke meat more than anything. With the meat probe it's easy to get the perfect doneness every time.
I love it and highly recomend it.
I use it to smoke meat more than anything. With the meat probe it's easy to get the perfect doneness every time.
I love it and highly recomend it.
The kids use one and all the high-tech gadgets.
Consistently great except for the one time they over-salted the beef.
A few dozen South Floridians still cleaned their plates.
It was about 12 degrees that night in Colorado.
Just informed that it's a Traeger.
We use a TEC grill.
Kids came home after fishing, started making blackened fish and filled the house with smoke.
Bought the TEC, to replace charcoal, and made it easy for them.
FYI: The only problem with a TEC is that the glass breaks often and it's expensive to replace.
Great while the warranty is in place.
They sent us a junky stainless plate, to replace the glass, and it rusted in a few days.
Made a plate out of proper stainless that is still in use.
Consistently great except for the one time they over-salted the beef.
A few dozen South Floridians still cleaned their plates.
It was about 12 degrees that night in Colorado.
Just informed that it's a Traeger.
We use a TEC grill.
Kids came home after fishing, started making blackened fish and filled the house with smoke.
Bought the TEC, to replace charcoal, and made it easy for them.
FYI: The only problem with a TEC is that the glass breaks often and it's expensive to replace.
Great while the warranty is in place.
They sent us a junky stainless plate, to replace the glass, and it rusted in a few days.
Made a plate out of proper stainless that is still in use.
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I have a z-grill no complaints. Still learning new things to cook on it.
I've been using a boring old charcoal Weber for years...don't plan on changing it up just yet.
A couple years ago, thought a pellet grill was the ticket, even though I couldn't use my home heating wood pellets in it. Off I went to my local outdoor store where the owner showed me half a dozen or so pellet grills in all ranges of features and price. Turned out for me that the idea of them was better than the reality once things were explained. I wasn't interested in having to deal with the technology and things that could break- phone apps, electric motor, temp gauges, etc, etc., but that's just me. Someone else might look at it differently and enjoy those things. Seemed like it would kinda took the fun of the cook out of the whole grilling scene. Ended up with a kamado joe grill-simple, easy to learn to use, quick to start and get to temperature. I've used it as a smoker, roaster, grill, and pizza oven-just add charcoal and a match anytime anywhere. Love it! Good luck with your hunt and enjoy the grill regardless of what you choose. So many awesome fun options out there! Sort of like, well you know, firearms
While primer prices are up, I paid $1200 for the TEC about 20 years ago. Even that was ridiculous but the wife and kids insisted.
Used a Weber charcoal before that and no complaints.
Ducane and his Captain were amongst my favorite boating clients.
They had an early watermaker, (Bendix?) and traded fresh water for champagne etc etc with boats on the hook down island.
Always fun aboard that Bertram.
Link to TEC.
I might need to use RenWax from now on?
https://a.co/d/6HtH5Bh
Used a Weber charcoal before that and no complaints.
Ducane and his Captain were amongst my favorite boating clients.
They had an early watermaker, (Bendix?) and traded fresh water for champagne etc etc with boats on the hook down island.
Always fun aboard that Bertram.
Link to TEC.
I might need to use RenWax from now on?
https://a.co/d/6HtH5Bh
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smoothshooter
Member
While primer prices are up, I paid $1200 for the TEC about 20 years ago. Even that was ridiculous but the wife and kids insisted.
Used a Weber charcoal before that and no complaints.
Ducane and his Captain were amongst my favorite boating clients.
They had an early watermaker, (Bendix?) and traded fresh water for champagne etc etc with boats on the hook down island.
Always fun aboard that Bertram.
Link to TEC.
I might need to use RenWax from now on?
https://a.co/d/6HtH5Bh
What ????? in the world are you talking about???
Huskerguy
Member
I am not much of a cook but a few years ago I retired and decided I want to learn to smoke some meat. I bought a Pit Boss and use the Competition Blend Pellets. I don't have anything to compare to but it works very well for me.
3 years ago I bought a Green Mountain pellet smoker. It looks a lot like a Traeger I have had very good luck with it, ribs, brisket, pork shoulder, you name it. There are a lot of receipes for the pellet smokers.
It is certainly pricey, but you owe it to yourself to at least look at the Rec-Teq grill. It will last a lifetime.
My first Traeger was a Tailgater I believe. It up and quit working one day so I bought a larger model. Then moved that to the ranch and bought a Pit Boss for home.
I like the Traeger OK but I love the Pit Boss. The two things that make the Pit Boss better for me are the sear feature. It makes a far better steak than a Traeger IMO. The other is the temperature on my Pit Boss is way more consistent than with of my Traeger were capable of.
The downside of the Pit Boss is cleaning it. The Traeger is much easier to clean.
I like the Traeger OK but I love the Pit Boss. The two things that make the Pit Boss better for me are the sear feature. It makes a far better steak than a Traeger IMO. The other is the temperature on my Pit Boss is way more consistent than with of my Traeger were capable of.
The downside of the Pit Boss is cleaning it. The Traeger is much easier to clean.
Another vote for Green Mountain. They make 3 sizes, I have the small one. I also cook often on a Traeger at our mens club, but it does not produce enough smoke to suit me.
