Smoker or Pellet grill

[rumeye]

Thinking of getting one but can't decide which way to go. Have a gas and charcoal grill. Want to add another unit to smoke meats and stuff maybe you guys can give me some insight. Looking at the Pitboss vertical series 3 smoker or a pit boss pellet grill. Maybe some pros and cons help please.

[Mike89]

I have the green mountain brand I love it!!  and I still have my gas and charcoal grills too..  I also have propane s smoker too that I use wood chips in...  I also had a pit boss brand too and it's a good unit!!  good luck!!!   and happy cooking!!!

[Grainbelt]

2 hours ago, rumeye said:

Looking at the Pitboss vertical series 3 smoker or a pit boss pellet grill.

Probably best to get both, no future regrets then. Both are easy to operate, set a temp and time like an oven.

 

If you are like me, I like to play with fire and have a heavy offset smoker and burn wood. I also have a 6 rack electric, couple weber kettles (you can only fit so much on one) and two weber charcoal smokers. I use them all, they are tools to use at different times of the year for different cookouts and events.

Edited April 10, 2020 by Grainbelt

[Big Dave2]

8 hours ago, rumeye said:

Thinking of getting one but can't decide which way to go. Have a gas and charcoal grill. Want to add another unit to smoke meats and stuff maybe you guys can give me some insight. Looking at the Pitboss vertical series 3 smoker or a pit boss pellet grill. Maybe some pros and cons help please.

 

I am a fan of pellet grills, If Leech was still around he'd probably tell you all about it.

 

In my opinion it all depends on what you want to cook with it. For my taste, a Pitboss or Louisiana Grill are the best option. I like to be able to do as much stuff on one utensil as possible because my wife doesn't want a bunch of grills and smokers sitting around. I have a Louisiana Grill at home and an older Pitboss at my camper. The Pitboss and Louisiana Grill are made by the same company and both offer a flame broiler, searing option. That way I can smoke all the meats I want and still be able to grill things like burgers and steaks hot and fast. I use it for everything, even things I would normally cook in the oven. I really feel there is not much I can't do in my pellet grills.

[Grainbelt]

12 hours ago, Big Dave2 said:

my wife doesn't want a bunch of grills and smokers sitting around

 

 

[Big Dave2]

2 hours ago, Grainbelt said:

 

 

 

Well, I shouldn't blame it all on her because I don't want a bunch of grills and smokers sitting around either. Used to have a gas grill, a weber and a couple of smokers at home and now only have the pellet grill. Up north we still have a weber and a pellet grill but that pellet grill is older and doesn't have the searing feature.

[bobberineyes]

I think it all depends on what your planning on smoking.  Me, i hang bacon slabs, homemade bologna so I went with the pit boss vertical 5 series which gave me plenty of room. If your not planning on any of that just go with a pellet grill.

[chaffmj]

I have a masterbuilt smoker I use mainly for smoking fish and 4 webers (in various locations and sizes) for grilling, roasting and adding smoke flavor if wanted. At work when I cooked we had a trager pellet grill,  louisiana pellet grill and a couple of webers. Based on my past experiences and if I didn't have anything for smoking, roasting and grilling I would start with the Louisiana pellet grill.

 

[rumeye]

Ok so pulled the plug got a Pit Boss 820 XL from the M store 11% off so 400.00 bucks. Still have to put it together and do my burn in looking forward to that. Bought the pellet grill thinking more versatile than a smoker. So I will let you guys know how things go. Probably start with some chicken thighs or whole chicken cheaper if I mess it up.  Thanks for the feedback.

[Mike89]

hope you enjoy yours as much as I have enjoyed using my pellet smoker!!!  happy smoking!!!  wrap the chicken thighs with bacon to for a new taste treat!!

[eyeguy 54]

had masterbuilt for years then got a breadley summer of 2018. really like it. never have tried pellet but hear great reports. Also have gas weber on deck.  No charcoal for many many years. smoking crappies in about 90 minutes.

Edited April 13, 2020 by eyeguy 54

[smurfy]

17 minutes ago, eyeguy 54 said:

had masterbuilt for years then got a breadley summer of 2018. really like it. never have tried pellet but hear great reports. Also have gas weber on deck.  No charcoal for many many years. smoking crappies in about 90 minutes.

WHAT??? dude you need to get it togeither.

[rumeye]

Bacon makes everything taste better.

[Mike89]

1 hour ago, eyeguy 54 said:

had masterbuilt for years then got a breadley summer of 2018. really like it. never have tried pellet but hear great reports. Also have gas weber on deck.  No charcoal for many many years. smoking crappies in about 90 minutes.

breadley or bradley???? 

[Bass Thumb]

I have something similar: the Green Mountain Daniel Boone. I think you'll like it.

 

A couple tips off the top of the head:

--The Traeger site has great recipes for all pellet smokers. When it states "set to smoke", they mean 250 degrees.

--Baby back ribs smoked at 225 for three hours, then HEAVILY sauced (like a half a bottle), wrapped tightly in tinfoil, and baked for two more hours at 225 makes for premium ribs. Once wrapped in tinfoil, they can be frozen for months. Just thaw in the fridge for a day or two, and bake for two hours. I can't tell the difference between the frozen ones and fresh ones.

--When recipes ask you to wrap in tinfoil and place back in the smoker, use the oven instead and save some pellets. Smoke cannot penetrate tightly wrapped tinfoil enough to make a difference. 

--Try making oven recipes in the smoker, like casseroles, baked beans, and mac/cheese.

--Heggies frozen pizzas at 250 for 45 minutes are really good.

--When making pulled pork, cut the pieces to the size of a softball before smoking. Doesn't take all day then, and with more surface area, you get more of the chewy 'bark'. Get some claws for pulling the pork.

--Try different "spritz" concoctions in the spray bottle. I like apple cider with a splash of Worcestershire. It caramelizes on the meat. Cola or Dr Pepper is good too.

--Baby portabellas tossed in Italian dressing and smoked for a half hour or so. Makes a good side dish with steak.

--Salmon brushed with Italian dressing and then blackened is great. I think that's from the Traeger site.

--Check out 'reverse searing' thick steaks.

--Etc, etc, etc.

Edited April 13, 2020 by Bass Thumb

[eyeguy 54]

mike  LOL  

[chaffmj]

10 hours ago, eyeguy 54 said:

Also have gas weber on deck.  No charcoal for many many years.

 

Oh no, eyeguy you were my idol and then I find out you have gas!  

[eyeguy 54]

Lol. I would hate the mess from ashes since the grill gets used so much. Life is good.  

[eyeguy 54]

Question on the pellet style. Does it get a lot of smoke or do the pellets supply the heat and a little smoke. I have never seen one operate. Thinking of going that way if the Weber ever dies. 

[chaffmj]

I thought the pellets gave out a good amount of smoke! I would bring home a cup full of pellets from work and put them on top of the coals when doing ribs on the weber grill. They gave out a lot of smoke then.

[eyeguy 54]

On my Bradley smoker a lot of smoke comes out top vent. Was wondering if tat happens on traeger. When I do ribs for example I will do 6 bisquettes. Cost is about 40 cents each. 

[Mike89]

you get good smoke, how much smoke ya get to the meat depends on how high the temp is...  lower temp more smoke to the product... 

[eyeguy 54]

interesting I am usually around 400 for red meat. 

[Big Dave2]

5 hours ago, eyeguy 54 said:

Question on the pellet style. Does it get a lot of smoke or do the pellets supply the heat and a little smoke. I have never seen one operate. Thinking of going that way if the Weber ever dies. 

 

For sure not as much smoke output as a stick burner or charcoal smoker but some people don't care for heavy smoke. If you do like more smoke you can just use a smoke tube to add more smoke and also for cold smoking.

 

[Big Dave2]

21 minutes ago, eyeguy 54 said:

interesting I am usually around 400 for red meat. 

 

Fast cooks don't usually end up with a ton of smoke no matter what kind of smoker or grill you use. You do get a nice light smokey flavor in steaks even when done hot and fast on a pellet grill. For more smoke you could try a reverse sear.