Let's Talk BBQ
General => General Discussion & Topics => Polls => Topic started by: old sarge on January 09, 2013, 02:01:36 PM
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What type pellet grill/smoker do you own and what do you like or dislike about it?
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I do own a pellet grill, homemade but it's a pellet grill . So far one cook and love it looking forward to cooking with it more.
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I have a Traeger 070 (2 actually, whenever I get around to assembling the other one) and a MAK 1 Star.
Love 'em both. The MAK is better constructed and high tech, while the Traeger is old, ugly, but a workhorse.
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Traeger 070 for over 3 years. Never had a bad cook. Tried to upgrade a few times, but wife is not convinced that the food will 3 times better to justify the cost.
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Own a Traeger PTG and a Memphis pellet grill.
Got nothing bad to say about either.
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Traeger deluxe.
Sent from my iPhone 5 using Tapatalk
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We have two:
1) 22.5" Weber Performer Kettle with a Stoven pellet Grill attachment.
2) MAK 1 Star General
The MAK is higher tech, fully automatic and built like a tank. The wife absolutely loves using this grill.
The Stoven is more low-tech: You light the pellets manually. And it doesn't hold a set temp. Instead it has dial (rheostat) to manually adjust the pellet feed rate & temperature up or down. It's a nice cross between new-school high tech and old-school-hands-on without the charcoal mess.
Both grills, are extremely versatile and coupled with good quality pellets, give a great real wood smoke flavor. We love 'em both.
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I have a Yoder YS 640.....and wil have another pellet grill here within a month (shhh... ;D)
My reason for selecting the Yoder is more specific. You question is about pellet grills in general, but - they do not all do BOTH low and slow smoking AND high temp. grilling. The Yoder does, and I know the Memphis and Mak do as well.
So - I wanted something that would cover the spectrum of cooking temps in one unit, provide a reasonable smoke profile, and be as hands off for long cooks as possible - and give me consistent, repeatable results.
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MAK 2 star and a Traeger 070
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i own a mak 1 star. i have owned a memphis pro, green mountain DB and traeger lil tex. love the mak.
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Own a MAK 2 Star General and a Traeger PTG.
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I own a Fast Eddy FE100 cooker.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/S1E006.jpg)
I also own a Green Mountain Grill.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01406.jpg)
Last but not least, a Traeger PTG.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01376.jpg)
Please do not purchase the Traeger PTG without talking to someone who actually owns one.
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Have a Yoder YS640 and am very happy with it, if I was in the market again I would purchase another Yoder.
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Mak 2 Star
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Proud owner of Mak 2 Star #1,000. Great product, with outstanding service.
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MAK 2 star. I love the versatility of it and use the cold smoking/warming drawer a lot. It sets hot enough to grill but to be honest I prefer the reverse sear method better for most steaks.
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MAK 2 Star. I can't add to all the MAK accolades. Great grill!!
Art
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One star. Love it
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I tried to reply for you yesterday but the server gagged and fell over. Don't know if it was my prose or just the flu.
Anyhoo: I have a Memphis Advantage and a Traeger 075 (New Old Stock, American made). I use both and together they account for about 90% of my cooking. I became a predominantly pellet cooker about three years ago.
The Memphis is well insulated, has great capacity, and great range. It will smoke low and slow for hours and hours or I can goose it up and sear steaks at 600+ degrees. My only complaint with it has been grease clean-out and that has been fixed on newer models. The Traeger is really a smoker only, but will edge toward 400 on a good day (enough to grill burgers). It doesn't have the steadiness or control of the current generation of pellet cookers but is still very useful.
What new pellet cooks need to know is that it takes a "transition" of sorts to convert to pellets from charcoal or sticks. Pellets smoke only at low temps by using cycles of the controller to create "smoulder" periods. Conversely, at higher temps they burn cleanly and don't produce much smoke, although some flavor woods such as mesquite will come thorugh in grilling. For convenience, a pellet cooker is much like a gas grill -- you can fire it up and go. Unlike a gas grill, howver, it will impart wood flavor to the cook.
Over the years (some as a moderator on another forum devoted to pellet cooking) I've discovered one great truth that anyone considering a pellet cooker needs to know: Pellet cookers will not create heavy smoke flavor. They impart light to moderate smoke easily, though, when you learn how to cook on one. This characteristic causes problems for about 25% of their users -- the ones who demand heavy smokiness in the groceries. If you like what I call "creosote belch" (lingering smoke) level smokiness you'll be better off with either a stick burner throttled back to smoulder heavily, possibly using some green wood in the mix, or with another heat source (charcoal, gas, electric) smouldering chips, chunks or biscuits of hardwood constantly.
Final advice: Buy good pellets! There are getting to be a lot of good brands, finally. Some pellets are 100% hardwood and some are mixtures. Both have their purpose and place. Avoid cheap lower quality pellets like Traeger and off-brands. Never, never burn heating pellets.
We have several very experienced pellet cooks active on this site. PM any of us if you have specific questions.
Hub
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Started out with a Traeger then wised up and got a Mak 2 Star.. nothing but good things to say about it!
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Good info Hub. Thanks for posting that.
Not a pellet smoker/grill owner....yet.
;D
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Good info Hub. Thanks for posting that.
I agree! Hub brings out a couple of really good points.
What new pellet cooks need to know is that it takes a "transition" of sorts to convert to pellets from charcoal or sticks.
Very true. Keep in mind, though, that this same principle holds true no matter what kind of a cooker you're switch from/to. You will have a transition if you're switching from an offset smoker to a barrel cooker, for instance. Even switching from one pellet cooker to another will take some transition.
...the ones who demand heavy smokiness in the groceries. If you like what I call "creosote belch" (lingering smoke) level smokiness you'll be better off with either a stick burner... Pellet cookers will not create heavy smoke flavor. They impart light to moderate smoke easily, though, when you learn how to cook on one.
I think you hit the nail on the head, Hub! I am convinced that some folks think they need to belch smoke rings, but I think that's exactly the kind of smoke that turns many people off of smoked foods.
To me that's the beauty of the pellet cookers. With a stick/charcoal burner, it takes a little practice to get and maintain that coveted, light blueish-gray smoke that enhances the flavor without overwhelming. Pellet cookers give you that clean smoke naturally. There are things you can do to get a heavier smoke, but that's for another thread.
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To me that's the beauty of the pellet cookers. With a stick/charcoal burner, it takes a little practice to get and maintain that coveted, light blueish-gray smoke that enhances the flavor without overwhelming. Pellet cookers give you that clean smoke naturally. There are things you can do to get a heavier smoke, but that's for another thread.
Blue smoke is good smoke. White smoke is not. Art (ACW3) and I took Rod Gray's (2009 KCBS Champion) cooking class in 2010. Rod cooked all 4 competition meats on both his Jambo (high dollar stick burner) and his FEC 100 (high dollar pellet smoker). Side-by-side comparisons of the results were essentially the same to me (KCBS judge). Pellet cookers are designed and built to produce blue smoke naturally. Stick burners have to be adjusted to do so but that is the intent of most builders of same. Thus, pellets will get you where you want to go, if blue smoke is where you want to go ;D
Hub
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Traeger mated to a Master Built
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/1-Pics%20for%20Forums%20Profile/IMG_6156-2.jpg)
Royall 2000
(http://i547.photobucket.com/albums/hh471/Savannahsmoker/Royall%20RG%202000/2012-12-29_13-14-24_HDR_zpsbd0b37a4.jpg)
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MAK **Star
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Last year at the Gathering , TeeSquare had got in touch with an outfit here in Augusta, GA called Rec Tec and they loaned us a trailer that had four of their pellet grills mounted on it and they got a lot of use and those who cooked on them seem to really like them. They are built like a tank and did not used near the amount of pellets we thought they would and they were going almost coninuously for about three days. The cost is about $995. I would buy one if I were in the market for a pellet grill. Web site www.RecTecGrills.com Dee
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Rec Tec was my first choice but my good buddy over at Simi Pellet Grills does not carry that line as of yet.
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Rec Tec was my first choice but my good buddy over at Simi Pellet Grills does not carry that line as of yet.
I cooked a french cut loin on a Rec-Tec and I liked it a lot. So many nice pellet grills out there it's hard to decide which one to get!
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One of the lowest pellet consumption grills you will find is the Memphis line of pellet grills. My Memphis is the bottom end line and only has a double-wall hood and I average 0.53 lbs an hour at 225F for an overnight cook with low temps.
At the cost of pellets it is something to consider when making a purchase. Especially if you are using premium pellets.
Just thought I would throw that out there ;)
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One of the lowest pellet consumption grills you will find is the Memphis line of pellet grills. My Memphis is the bottom end line and only has a double-wall hood and I average 0.53 lbs an hour at 225F for an overnight cook with low temps.
At the cost of pellets it is something to consider when making a purchase. Especially if you are using premium pellets.
Just thought I would throw that out there ;)
I have read of their low consumption of pellets in comparison to other pellet grills and also read of the even temperatures across the cooking grate, sound like a well made cooking grill. Also from what I have read about them is when it comes to high temperature grilling it is not what hey are noted for; have you used yours for searing?
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. . . Also from what I have read about them is when it comes to high temperature grilling it is not what hey are noted for; have you used yours for searing?
Whoever said that obviously doesn't own one. The Memphis line is highly touted for high temp capabilities. My Advantage will easily pass 600+ and sears beautifully. There are some minor maximum and minimum temp differences among the units in their line but all have broad range. The only pellet cooker which will surpass a Memphis for searing is one of Fast Eddy's multi-zone units that has a small, dedicated searing area that really screams.
Note: Pellet consumption at searing temperatures is high with any brand of pellet cooker. If all you are seeking is super high heat for fast grilling and searing you're likely better of with an infrared burner on a gas grill.
Hub
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My Select goes from 180F to 550F. Factory is 200F to 500F ;)
I can tell you it sears just about as hot and fast as my Charbroil RED with wood grilled flavor.
I also added a custom flame zone to mine for flame kissed searing. The Select does not have that option for a flame zone so I modified an additional drip pan for one. It works like a dream.
It is truly a pellet grill that does it all.
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I've had a Traeger BBQ075 for about 15 years (I got on the pellet band wagon pretty early on). I've been very happy with it and use it often. I don't think I've ever grilled on it (that's what the Weber kettle is for). I do mostly low and slow (brisket, pork butt, etc) and occasionally whole chickens at higher temp. All in all, a great cooker.
Bill
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I saw a video where this Bubba took out the heat/grease tray in his pellet grill. He then set some grill grates in over the fire pot. He did line the area around the fire pot with foil and grilled steaks. They came out nice............Is that a common method for searing in a pellet grill??
Shouldn't they be called Pellet Smokers?? :D
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HEY!...I resemble that Bubba! :D :D :D...
Seriously that is how I do my " wood grilled" steaks. Awesome flavor.
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I've got:
Traeger 055
Traeger 075
GMG JBR
Memphis Elite
Yoder YS-640 Comp Cart Orange (next week)
Plus a warehouse and a shop full of GMG's, Memphis' (memphi?) and very soon Yoders.
They all have their own unique traits and personalities.
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I saw a video where this Bubba took out the heat/grease tray in his pellet grill. He then set some grill grates in over the fire pot. He did line the area around the fire pot with foil and grilled steaks. They came out nice............Is that a common method for searing in a pellet grill??
Shouldn't they be called Pellet Smokers?? :D
The method you describe here is an old Traeger trick from way back. I've never done it because I've got the Memphis for high temps but GG's over the fire pot on the Traeger is a great way to get to searing temps and is frequently done. Most newer pellet cookers have higher temp capabilities and you don't have to do this trick with them.
As to calling them "Pellet Smokers" that does apply to some that are purpose designed for that (FEC 100 and 120 come to mind). Early pellet cookers (like Traegers) were better for smoking than grilling but could grill at medium temps. Nowadays, most are (my term) pellet "cookers" and can do it all.
Hub
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I have always liked to grill a bit slower than the norm anyway. My brother will mound up the charcoal on one side and sear his steaks then kick em off to the other side to finish off. I like to start em indirect for a bit with some smoke after the coals have gone past their heat spike and then will grill them slowly........just seem to like them better that way.
I agree with the term cooker cause these new pellet contraptions can do it all: grill-smoke-roast and bake!!
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Memphis flame zone seared T-Bone...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2521.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2522.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2525.jpg)
Center loin chops...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2501.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2506.jpg)
Dry aged Rib-eyes...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2403-1.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2408.jpg)
Seared Rib-eyes before flame zone mod...
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2075.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2076.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2077.jpg)
(http://i752.photobucket.com/albums/xx169/muebe/IMAG2084.jpg)
So as you can see the Memphis can sear even without the flame zone and standard grates ;)
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I have always liked to grill a bit slower than the norm anyway. My brother will mound up the charcoal on one side and sear his steaks then kick em off to the other side to finish off. I like to start em indirect for a bit with some smoke after the coals have gone past their heat spike and then will grill them slowly........just seem to like them better that way.
I agree with the term cooker cause these new pellet contraptions can do it all: grill-smoke-roast and bake!!
Totally by accident I wound up with one of the best reverse searing combos one can have. Whenever I do steaks for a group I fire up the ol' Traeger low and slow and sort of "warm" the hunks in the smoke. Then, right beside it, I've got the Memphis going pedal to the metal with GG's on and I take the "smoked" steak and give it a few minutes on each side. Oh, yeah . . . it's what's for dinner ;D
Hub
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I have always liked to grill a bit slower than the norm anyway. My brother will mound up the charcoal on one side and sear his steaks then kick em off to the other side to finish off. I like to start em indirect for a bit with some smoke after the coals have gone past their heat spike and then will grill them slowly........just seem to like them better that way.
I agree with the term cooker cause these new pellet contraptions can do it all: grill-smoke-roast and bake!!
Totally by accident I wound up with one of the best reverse searing combos one can have. Whenever I do steaks for a group I fire up the ol' Traeger low and slow and sort of "warm" the hunks in the smoke. Then, right beside it, I've got the Memphis going pedal to the metal with GG's on and I take the "smoked" steak and give it a few minutes on each side. Oh, yeah . . . it's what's for dinner ;D
Hub
My boss does that with his cookshack, he will smoke em in the shack for a bit and then sear em on his BGE......
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I have had my Traeger 07E about 3 yrs. now. Love it, used gas fired water smokers over 25 yrs before going to pellets. Love the ease of use and keep mine pretty clean. Besides smoking on mine I use it a lot as an oven and a slow cooker. I use it year around and would say I do about 75 percent of my cooking on it. Smokin Don
(http://i1039.photobucket.com/albums/a474/deains/_C174879_2.jpg)
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Don, I love th eset up and if you lived near me Kimmie (my Better half) would be right there with you enjoying a beer!
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Traeger BBQ075 Texas was my first and the MAK2 #700 should be my last forever. I've been totally happy with it and the company's exceptional customer service levels :) :) :)
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Traeger 075 (2008 my first pellet grill), another 075 (2007 USA), and a Junior, and the BBQ 100 Deluxe (2007 USA with warming drawer and storage compartment on the right side.
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(http://i1039.photobucket.com/albums/a474/deains/_C174879_2.jpg)
great space. i think it needs to be bigger. how are 20 of us going to fit under that drinking beer and chairs? lol.... i'm coming buddy. 8)
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I own a 2 year old Traeger 07E and I have become adept as a part swapper as I have had to replace the barrel, wheels, chimney cap, and hot rod. I currently have a warranty claim in on the barrel again and one of the legs due to rust. It does cook pretty well though.
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As a newbie to the pellet world and researching all the Mfg's out there, I find it kind of sad that the Pioneer of the pellet grill world (Traeger) would be having such quality issues. I talked to a guy in Texas the other day that had one of the last North American made Traegers and he wouldn't part with it for the world. He is getting a Rec Tec to handle some bigger cooks but he said his Traeger is staying right on the patio.
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Smoke I had a Traeger Junior and was very happy with it. For the price I paid it was a small investment being I was new to pellet cookers. I did make some great food on it and never had any problems with the igniter or grill. Of course I did make modifications on it but was a great value for it's price point. Ended up selling it after a year for half the cost of what I paid for it. Not a bad return IMHO.
Now I have a PTG. I mainly bought it for camping. After installing a PID I am happy with it and look forward to using it on my next camping trip.
Traegers are at a price point that is affordable. It allows the pellet grill market to open up. I would have never thought of spending what I did on my Memphis had I not had experience with a Traeger first. I am sure that there are many people out there who started out with a Traeger then upgraded to a quality American made unit like a MAK, Memphis or Yoder.
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Now I have a PTG. I mainly bought it for camping. After installing a PID I am happy with it and look forward to using it on my next camping trip.
I am sure that there are many people out there who started out with a Traeger then upgraded to a quality American made unit like a MAK, Memphis or Yoder.
I was fortunate enough to start with a MAK 2 Star General and then downsized to a PTG modified with a PID and sitting on the portable stand for our camping needs and small meals for 2 at home ... ;D ;) 8)
(http://i854.photobucket.com/albums/ab105/papa_peter/Traeger%20PTG/PIDController/PID14_zps86655242.jpg)
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I have had my Traeger 07E about 3 yrs. now. Love it, used gas fired water smokers over 25 yrs before going to pellets. Love the ease of use and keep mine pretty clean. Besides smoking on mine I use it a lot as an oven and a slow cooker. I use it year around and would say I do about 75 percent of my cooking on it. Smokin Don
(http://i1039.photobucket.com/albums/a474/deains/_C174879_2.jpg)
Love the set up.
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We have two MAK 2 star grilles and purchase a Traeger Jr second hand from Muebe.
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I have recently purchased a Yoder YS480. I am a novice and neophyte with respect to pellet smoking. I have been smoking for four years and decided to escalate to see if I can improve the quality of the finished product. Everyone in the family enjoys the finished product and I really enjoy the process and the accolades.
Pellet acquisition is a quest. Right now, I have Academy Sports which sells B and B pellets made by BBQ Delight for $9.99 or $0.50 per pound. I am seeking alternatives which will drive that price down including shipping or simply a pick up cost.
Here's the wife helping to season the grill.
(http://i1120.photobucket.com/albums/l494/edsigman/IMG_20130512_151724_426.jpg) (http://s1120.photobucket.com/user/edsigman/media/IMG_20130512_151724_426.jpg.html)
With kind regards,
Ed
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Hi Ed, I have followed your adventures on another forum. Glad to have ya over here.
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Love my Traeger Texas model. I got it in mid August last year and added a "Savannah Stoker" and front shelf. The stoker keeps me +/- 5 degrees of set point. Been looking at adding a GMG Daniel Boone to my arsenal.
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1328.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1328.jpg.html)
(http://i1089.photobucket.com/albums/i341/bam91966/IMG_1342.jpg) (http://s1089.photobucket.com/user/bam91966/media/IMG_1342.jpg.html)
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I have a traeger lil tex that I stole when I was in NEPA land,
Got it from Nepas as he was downsizing actually
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I have a GMG Daniel Boone. Got it two years ago when my 12 year old gasser (Ducane) finally bit the dust.
This is my first pellet grill and I really like the versatility of this thing. Have done everything from Boston Butt to Blueberry Cobbler and most things in-between.
I think I've done more on it in the last two years than I think the previous 12 on the gasser. Probably cook/smoke 4 to 5 times a week. Have a covered patio so weather isn't a problem.
Supreme Commander bought 400lbs of pure maple pellets as she said I shouldn't take the chance of running out. Thought she had lost it but have used approx 200lbs in the last 10 months, along with some GMG pellets and some Bear Mountain Pecan.
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I own a traeger 070. Hasn't been completely problem free, but I've had some fantastic food come off of it, and I use it all the time. I'm hoping 600 lbs of pellets lasts me this year.
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I own a MAK 2 Star and absolutely love it. It is built like a tank and the pellet boss has incredible temp control. Love the added feature of the cold smoker. It just has so many accessories and options that no other pellet grill/ smoker compares in my opinion. Like I said in my opinion......:)
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Just purchased my first pellet smoker today...Rec Tec...
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Just purchased my first pellet smoker today...Rec Tec...
And I bet you will love it!