Smoker suggestions?

[FromMyColdDeadHand]

Wife offered to get me a smoker for Fathers Day. Didn?t see any recent post on it. Electric, wood, gas?

Those Traegers get expensive quick. How big of one do you need really? The bigger Traegers seem only about $200 more, but do they use a lot more pellets for the big ones?

I had a buddy say that the electrics are the way to go?

What are your experiences?

[00tec]

I have a pellet grill. I won't go back.

Mine is 600 sq in, 24" wide or so. Big enough for decent sized brisket.

[bradbn4]

Mostly going to depend on your budget and are you talking about being able to smoke all year long....another important factor is smoke a rump roast or smoke a whole hog?

For ease get the pellet one - for 'cheap' - make one out of a 55 gal drum -

for pre-made versions - the things you can find at Buckee's

https://pitbarrelcooker.com/products/18-5-classic-pit-barrel-cooker?sscid=61k5_ax5r9

The one I have is one 'free' I received for being with the company for 15 years. sort of mini version of the pit barrel cooker. It is hiding out in Texas...

[yankeefan98121]

We bought a big Tex Traeger and have never looked back. It’s about 14 years old now as has cooked/smoked plenty of meats. We’re a family of 5 and I am glad we went it vs the lil Tex. I’ve looked at getting a shelf put on it, and also looked at the storage rack you can put below the barrel but never got around to messing with it. Kind of always went with the “if it’s not broken…”….in the 14 years we’ve had it the only thing we’ve replaced is the garbage cover that came with it. Can’t say enough good things about Traeger from our experiences. Ymmv

The new models have the WiFi capabilities but we couldn’t justify selling the one we have to get a WiFi capable rig.

[DenverGP]

I'd skip the electrics. I had one that I used in the beginning, but it hadn't gotten touched in the last couple years. Finally gave it away on nextdoor earlier this year.

Traegers (and any other pellet grills) tend to be pricey, but are simple to use, and can turn out a good product without a lot of time spent fiddling with the temps.

Big Green Egg style smokers are pretty simple, but need to spend time messing with temps more than a pellet smoker. Typically used with charcoal and smoke-wood chunks

Offset smokers are the more traditional smokers, with a firebox that burns wood and/or charcoal. A lot more time spent messing with temps, tending the fire, etc. And the cheaper the offset smoker, the harder it will be to use due to more air leaks, not holding heat in well, etc.

I've got an offset smoker that is decent, but I still go to my big green egg style smoker (mine is a Visions Professions S series) for 95% of my cooks.

[Great-Kazoo]

IMO avoid treager. . There's better for equal, or less $$. If you're a veteran Sportsman's does 5% discount. .

Regarding smokers, how deep you willing to go down the rabbit hole? Also you looking for something to cut your teeth on. Or just go for it? A few different mfg are OOS, or back orders for the next month or so.


we're using a camp chef, unit. Very happy with it, as well as their customer service.

Pit boss, or cuisinart wood creek.

Camp Chef . green mtn, z-grills


rectec
https://www.recteq.com/shop/grills

[Irving]

I picked up a propane one at a yard sale for $75. It has been perfect to cut my teeth on. Mine has four 12"x12" racks. It can be difficult to make temp in the winter, but a simple covering of plywood helps. I was planning on stealing RonDog's idea and building a cabinet for it, but now I think I'm just going to build my own and build in some thermal mass. As for the size, the racks are big enough for a lot of simple stuff up to about 6-8lbs of pork shoulder on a single rack, but it can be a challenge to fit large racks of ribs on there. I've recently started smoking a lot of wings, and wings is generally a group meal. The most I've ever done is I think 84 wings, which sounds like a lot, but usually goes real fast when you're feeding 5+ people. Also, juggling all those wings between four different racks is a bit of a pain. Maybe you can derive some useful info out of all of that. Heh.

[asystejs]

One of our daughters traded up for a Yoder YS640S a couple years ago.
1070 square inches of cooking area gives you lots of room.

With computer temperature control and WiFi monitoring you load the hopper, set the temperature, monitor it and wait.
The computer sends status updates over WiFi to 'the cloud" where the phone app can monitor it from anywhere.

https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/

[Irving]

Learning temp control while trying to cook at the same time is stressful and can turn people away from smoking. Whatever you do get, the easier it is the maintain the temp, the more you'll enjoy the experience overall.

[FoxtArt]

If you do pit boss get the 1100 from lowes (only lowes). It has a lot more BTU output than ones that e.g. walmart sells.

Then get bulk aluminum pans from sams club or similar. I use those for soo much. Always keep a water pan. Temps aren't perfectly even across the 1100 but that is an advantage for batch cooking when you understand it. It does hold well on temps.

[Grant H.]

One of our daughters traded up for a Yoder YS640S a couple years ago.
1070 square inches of cooking area gives you lots of room.

With computer temperature control and WiFi monitoring you load the hopper, set the temperature, monitor it and wait.
The computer sends status updates over WiFi to 'the cloud" where the phone app can monitor it from anywhere.

https://www.yodersmokers.com/pellet/the-ys640s-pellet-grill/

I currently have a Masterbuilt 40" electric that I converted to PID control when the original control board quit. It's been a fantastic option to get started, lets me smoke year round, and allows for cold smoking with the masterbuilt cold smoke attachment. The PID made the temp more stable, but the original controls do really well, honestly (minus whatever factory "offset").

If I ever decide that I am willing to spend the cash on it, I will be upgrading to a YS640S. I've gotten to cook on one before, and while expensive, they are very nice.

[Gman]

Camp Chef was my choice this year: https://www.campchef.com/wood-pellet-grills-and-accessories/woodwind-grills/woodwind-wifi-36-with-sidekick.html

Had a Traeger Lil Tex Elite before that. I like this one more, but I also spent more. I use mine pretty frequently and went bigger because sometimes we need the space and it wasn't much difference in price (and I had the space for it on the covered patio). I really like having the WiFi and 4 temp probes. I can satisfy my curiosity by looking at my phone or watch.

[Rooskibar03]

Get a RecTeq. End of conversation.

Buy Once Cry once and enjoy smoking rather than fighting with it.

[eddiememphis]

I have a Green Mountain Grills Davy Crockett.

It is a smaller, portable pellet grill. It is 12 volt so it can run off the camper battery in the woods. It's lowest heat setting is 150 degrees which is lower than most. High is 550 degrees so it can grill as well.

I use it weekly, year round. I can control it with my Ipad or phone, although most of them can do that now.

If you go pellet, make sure to use good pellets, not the cheap crap you get at Walmart. Lumberjack seems to be the favorite of most.

Go to the Grillin' Shop, Arapahoe & Peoria. They have a good selection of grills and pellets and seem to know their stuff.

[Ah Pook]

Here's my 2 pesos.

I went down the pellet hole about 7 years ago.

Treager seems too flimsy and, at the time, would hold temp +/- 20˚.

If I was in my "forever" house, I buy a BGE or do custom.

Unlimited funds (if the wife really loves you) I'd do Yoder.

Was at a friends house this weekend, pulled pork and wings were excellent on a Rec Tec. Not real familiar with them.

Avoid Weber Smofefire like the plague. I can not say ANYTHING good about them.

My choice was a Green Mountain Daniel Boone. Used the Hell out of it. Maintains +/- 5˚ at startup and on temp beyond that. 500˚ top end is nice too. Only problem was an auger shear pin (my fault) and cust. service was great.

Pellet usage is determined by cook temp. Not any hard and fast rules that I know of. Keep an extra bag of pellets in the garage/5 gallon bucket just to be safe.

Weber makes a good wifi/Blutooth thermometer/app.

I'm a fan of butcher paper wrapping. Avoid Treager paper.

[00tec]

Extra bag of pellets? I have like 7.

The pellets from Sams are pretty good. Traeger pellets don't do so well for me.
I use 20 lb or so cooking a brisket in the winter.
https://www.samsclub.com/sams/shop/product.jsp?productId=prod22631792&mobiledetect=false&pid=092410_RFI|ANDROID|Featured_Products|Premium%2 0Hardwood%20BBQ%20Pellets%2C%20Smokehouse%20Blend% 20-%2040%20lbs.

My brisket is brushed periodically with tallow rendered from the fat trimmings in a foil pan on the smoker, then it gets paper wrapped after bark is set, then wrapped with fresh paper once it reaches temp.

[colorider]

I have owned a Traeger and a Green Mountain Grill Pellet smoker. Know many who have owned those and also the alternatives for pellet grills (except yoder. Yoder is the gold standard). I now own a https://www.recteq.com/ as do many of the others who have owned the less expensive pellet smokers. Buy once, cry once. I wish I had in the first place. The recteq is a superior piece of equipment over camps chef, Louisiana, Traeger and anything else under its price range. By a long shot. Reliability, durability, and just a better piece of equipment.

[eddiememphis]

My problem with RecTeq is I can't examine it before I buy. Before I drop $1000 on anything, I want to see it in person.

[scratchy]

I've been using a Weber Smoky Mountain. I like it, but I wanted one that would hold 2 20+ pound turkeys. I'll probably add a pellet smoker for smaller jobs.

[Bailey Guns]

Another vote for the Camp Chef Woodwind. Great smoker and the sidekick accessory is the bomb. I have a griddle, grill box and pizza oven for mine. I love that damn thing and use it at least once per week.

I've had a few others and they were fine. But they just didn't compare to the Camp Chef.

My friend owned a store in Lewiston called Camp, Cabin and Home. He was a dealer for most of the big name grill makers. He steered my towards the Woodwind even though he sold about twice as many Traegers. According to him the Traegers were far more problematic than any other brand. For whatever that's worth...

[longrange2]

Ive got a camp chef woodwind pellet smoker and it has been great for grilling and smoking. The sear box is great for reverse seared steaks, I put them on the table still sizzling.

[Mtneer]

Yet another happy Camp Chef owner. I had the Sear Box and later upgraded to the Sidekick for extra versatility. That propane add-on with lots of accessory options is a huge advantage over the other brands. Don't underestimate the value of the ash dump, makes clean up vastly easier; I think a couple other brands now have it too but pay attention to that detail. I do like having wifi control so I can change settings mid-cook and shut down easily.

[sako55]

Get a RecTeq. End of conversation.

Buy Once Cry once and enjoy smoking rather than fighting with it.

This is truth

[To Bear Arms]

RecTeq or Green Mountain have my vote. Spend the money once and be done with it.

[3beansalad]

Another Recteq aficionado here. Bought a RT700 after using an electric and a Traeger. The Recteq is so much more controllable than the Traeger.

And I liked it so much it only took 3 weeks to get my second.

Now the problem has become keeping myself in pellets! Had to split a pallet with some friends.

And anyone that needs to check one out is welcome to.

Sent from my SM-G975U using Tapatalk

[Irving]

Here's a video about this subject. Been seeing this guy pop up in my feed, but not familiar with him yet.


https://youtu.be/hsCZgMgGYx8

[Mykidsdad]

Lots of great suggestions above.

Consider a few more things. Size matters …lol, but for a few reasons. Crowding your cooking surface can restrict flow inside your smoker. T7is can wreck havoc with temperature control. Be sure to get bigger than you think you need to allow smoke to flow freely around your cooking chamber. This means space between food items as well as around the edges. Many smokers also have hot and cold spots so you usable cooking area may vary.

If your cooking area is exposed to snow and rain you will want a smoker with heavier gauge steel or an insulated smoker. Precipitation and wind draw heat from the smoker quickly. A cheap welding blanket is cheap insurance against this. Just be sure to not cover intake or exhaust vents.

If you elect to use a traditional stick burner, be aware that quality cooking wood isn’t cheap in this part of the country. Oak is available and fruitwood can be obtained locally at fair prices but hickory and pecan average $650+ per cord.

Pellets and quality charcoal are more easily sourced.

Most important is to consider the effect of fire restrictions. Many jurisdictions ban the use of wood or charcoal fires during stage 2 fire restrictions. Pellets are on the margin in some jurisdictions. Many jurisdictions are allowing only electric or propane during fire restrictions.

Lots of restaurant and commercial equipment is available at great prices as Covid was devastating to the restaurant industry. Check out liquidations but be sure that you have the necessary fuel supplies as commercial gear may use higher electrical or gas requirements than you have at home.

[Bentsight]

It took me awhile but I have learned to be a "buy once, cry once" consumer. I too finally decided that I wanted a smoker. After what I initially learned from members here, a great deal of net research and hands-on inspection I went with the RecTeq and couldn't be happier with my purchase.
Ease of use, build quality and customer support were tops on my shopping list.

[00tec]

Here's a video about this subject. Been seeing this guy pop up in my feed, but not familiar with him yet.


https://youtu.be/hsCZgMgGYx8

Dude definitely knows his stuff. I took several pointers off one of his latest brisket cooks. It was the best I've made so far.

[StagLefty]

I kept it simple for myself and went with a Pit Barrel Cooker. I don't cook for a lot of people so it's worked great for me. Local veteran who turned an idea into a million dollar company.

[FromMyColdDeadHand]

Wow, that’s a lot to chew on! I have a feeling that pellet stockpile is like ammo stockpile, what is plenty to some is ‘almost’ out to others. I have a tendency overdue things. I have a TEC infrared grill for high temp, it theoretically can do smoking, but it’s not quite right for it. It can sear a steak great.

Leaning towards a Yoder or a Traegers. IIRC, Traegers have a ‘keep warm’ function to keep it at 165 when the cook is done.

Seems like the middle size is about 600sq inch and the larger are 1000sq inch? That is on multiple levels, right?

Thanks, guys.

Wife bought herself some jewelry for Mother’s Days, and by her demeanor, she may have “Put a” Traeger at least on it.

[eddiememphis]

Local veteran who turned an idea into a million dollar company.

I was working at Cherry Creek Dodge when he and his wife came in and paid cash for his second Viper.

[colorider]

Wow, that’s a lot to chew on! I have a feeling that pellet stockpile is like ammo stockpile, what is plenty to some is ‘almost’ out to others. I have a tendency overdue things. I have a TEC infrared grill for high temp, it theoretically can do smoking, but it’s not quite right for it. It can sear a steak great.

Leaning towards a Yoder or a Traegers. IIRC, Traegers have a ‘keep warm’ function to keep it at 165 when the cook is done.

Seems like the middle size is about 600sq inch and the larger are 1000sq inch? That is on multiple levels, right?

Thanks, guys.

Wife bought herself some jewelry for Mother’s Days, and by her demeanor, she may have “Put a” Traeger at least on it.

“Keeping it warm” at 165 is only going to add an assload of acrid smoke after the cook. Dude, get a Yoder or recteq over a Traeger any day of the week. Traeger is years behind in quality and technology.

[CS1983]

I have a Kamado Joe. I love it.

I call it, Dr. Smokelove: Or how I learned to stop worrying and love the dome thermometer.

[newracer]

I have a Camp Chef SG24 and really like it.

[Aloha_Shooter]

I'm another Green Mountain Grills Davy Crockett user. I can do 2-3 racks of ribs in it, more than I need for almost any occasion and I love being able to take it to shooting events. I had one breakdown early (trying to smoke a Thanksgiving turkey) and customer service was excellent -- actually responded to me Thanksgiving morning!

As stated, it holds desired temp easily and without fuss. If I didn't go GMG, I'd consider the Camp Chefs -- not willing to pay more for the Traeger name -- but whatever you get, I think pellets are the way to go. I tried using it for regular grilling because of the ability to go to 550 but I have since switched over to a premium charcoal grill that can reach 1000 for a good quick sear while keeping my beef as rare as God intended.

[buffalobo]

https://www.sportsmans.com/outdoor-cooking-grills-supplies-accessories/pellet-grills/camp-chef-smokepro-stxs-pellet-grill-black/p/1680823?trk_msg=9K8JOO6EFKPKB1EKTGVPM2BEEC&trk_contact=3MQO7387GD1KINO5KJBUNM8ALC&trk_sid=K4UID4H76CTP1QED4OUKI2FF04&dtm_email_hash=24D29525C4466406D4A1042CA0&dtm_user_id=12182020&dtmc_drop_id=%23Listrak%5cDateTimeStampNumeric%23&utm_source=listrak&utm_medium=email&utm_term=Camp+Chef+SmokePro+STXS+Pellet+Grill&utm_campaign=6-7-21-+Pellet+Grills

For Fathers day gift I would go with this one AND a new Glock and still probably spend less than price of one of the so called premium brands.

[Ah Pook]

Does Proud Souls, on Federal, sell RecTec?

Harbor Freight sells welding blankets.

[To Bear Arms]

“Keeping it warm” at 165 is only going to add an assload of acrid smoke after the cook. Dude, get a Yoder or recteq over a Traeger any day of the week. Traeger is years behind in quality and technology.

I completely agree with this statement about stale ass/bitter smoke at 165. Also almost any of them is better then the traegers.

[To Bear Arms]

Does Proud Souls, on Federal, sell RecTec?

Harbor Freight sells welding blankets.


I am pretty sure ReqTeq is direct only.

[Irving]

It sounds like an important thing to ask yourself might be how much do you enjoy the process, compared to just the results? A lot of posts suggest "buy once cry once," and no one is suggesting a traditional side smoker or anything that uses actual coals and/or wood. So I'm going to assume that the buy once, cry once suggestions are mostly in reference to the ease of the actual cook and being involved as little as possible. I'm pretty much in that camp myself because the thought of trying to maintain a steady temp from a fire I built myself seems pretty intimidating, let alone for several hours.

[Great-Kazoo]

Does Proud Souls, on Federal, sell RecTec?

Harbor Freight sells welding blankets.

cyberweld ,or other outlet, for a thermofelt welding blanket. Don't bother with those fiberglass style ones. Use either thermofelt or canvas

[Irving]

I've been able to prop pieces of plywood around my smoker to keep heat in during the colder months (also use less water). Check out what Rondog built a few years ago. This is nice because it allows for better space management and portability. Not as cheap and easy as a welding blanket, but looks better and more useful. This is the cabinet I was talking about building earlier in the thread.

https://www.ar-15.co/threads/47204-looking-to-buy-build-a-decent-smoker-suggestions?p=435430&viewfull=1#post435430
http://i18.photobucket.com/albums/b150/rinselman/cooking/DSC_0181.jpg

[KevDen2005]

I am very happy with my Green Mountain Grills pellet smoker. I just got into last summer so I have nothing to compare it to. It got good reviews and I shopped for a couple months. I'm no smoking expert but I get rave reviews on my brisket. It's fun and it makes me feel a little manly.

[Mykidsdad]

Buy once cry once?.LOUDLY

86460

That said, stick burners produce amazing results when run properly. Smoke management with our thin air ( harder at even higher elevations ) is critical. Irving makes a great point regarding goals. If process is your thing, then the art of fire control is a deeeeeep rabbit hole. Newer technology has made results oriented cooking nearly foolproof.

I love my stick burner and can produce competition worthy results?.but it ain?t easy. There is likely a professional grade Southern Pride or Yoder in my future because sometimes easy is good.

[Irving]

That's pretty much what I figured. I can't yet decide if the one I end up building will be just a copy of my propane burner but a little larger with thicker steel, or something like a direct heat Chud Box copy. The propane element is easy enough that I could realistically build one that is convertible easy enough. I'll have to explore the convertible idea more...

[Gman]

Dude definitely knows his stuff. I took several pointers off one of his latest brisket cooks. It was the best I've made so far.
For me it was the opposite. He's a huge fan of Aaron Franklin and seems to focus most of his energy trying to reproduce their end result. Not a bad goal, but what he's advocating and doing is what many of the other BBQ guys are doing. You'll see a number of 'monkey see monkey do' channels repeating the same things around the same times, including the use of Wagyu tallow lately. A lot of fad following, IMO.

Another thing I've noticed with my Camp Chef Woodwind compared to my older Traeger is temp control. The Traeger would be + or - 20-25 degrees and the Camp Chef is usually + or - 2 degrees.

The Sidekick offers so much flexibility that it's nuts. Comes with the griddle and the other accessories, like BG mentioned, are really slick. Smashburgers without the indoor mess? Grilled veggies on the side? Breakfast anyone?

The direct heating using the Slide and Grill option is also a slick touch. The pellet bin is also much larger than my old Traeger. No more worry about overnight cooks.

[Irving]

I recently found Chuds BBQ channel on YouTube and like him so far.

EDIT: I feel like smoking is pretty much the same thing all the way around though. Get meat, put on seasoning, cook at 225 for a while, make a cool sauce while you wait.

[FromMyColdDeadHand]

I completely agree with this statement about stale ass/bitter smoke at 165. Also almost any of them is better then the traegers.

Ya, I can’t remember a time when I had meat done early. ;)

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.

[Irving]

I'm going to have to try that, it sounds great.

[Mykidsdad]

If smoking sausages there are two primary techniques. Hot smoking is just like cooking a piece of chicken or other meat in that you are really soaking to temp and consuming the meat immediately. Making a “smoked sausage” or cured sausage is a different process using curing salt in the blending process and smoking at a much lower temperature. Cured sausage has a saltier flavor and different texture. Think Kielbasa, summer sausage, etc.

Pre-poaching fresh sausages is a great technique to ensure that fat from sausages doesn’t cause flare ups when grilling. Because most smokers cook using indirect heat, it is an effective way to cook sausages without burning.


Ya, I can’t remember a time when I had meat done early. ;)

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.

[The Norseman]

I have a Kamado Joe. I love it.

I call it, Dr. Smokelove: Or how I learned to stop worrying and love the dome thermometer.

I?m relatively new to the whole thing, but bought a used Big Green Egg off Craigslist. It?s a medium sized one and I?m already angling for a large.

Hell yes! Dr Smokelove!




Sent from my iPhone using Tapatalk Pro

[Great-Kazoo]

Ya, I can’t remember a time when I had meat done early. ;)

I’m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ‘;smoker box’ for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I’ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don’t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain’t good eating.

BOIL? You boil ribs before cooking, too ?? ;)

Yes there is.
1 hr on the smoker for sausages, or brats, @ 225, to temp. . Peppers & onions, and garlic done on one of these, which sit's on your grill. Or a stand alone unit.
Throw sausages on grill to char, along with some of the cheese you cold smoked. Then on to a section of baguette, or french bread.
https://www.walmart.com/ip/Camp-Chef-Professional-Flat-Top-Griddle-16-x24-Cooking-Surface-SG90/15435820

[CS1983]

I?m relatively new to the whole thing, but bought a used Big Green Egg off Craigslist. It?s a medium sized one and I?m already angling for a large.

Hell yes! Dr Smokelove!




Sent from my iPhone using Tapatalk Pro

If you haven't already, check out Jealous Devil lump charcoal. It burns way longer than the other lump I tried and has a nice smoke flavor on its own.

[Rooskibar03]

The Smoker Box on the RT is great for things like fish, jerky or cold smoking cheese. I don't have one but honestly I see most people use it as a warming area.

RecTeq PID is arguably the best in the business when it comes to holding temp, even down here in hot ass Arizona. The build quality is 2nd to none. Its build like a tank compared to the Traeger units. Warranty on the 700 is 6 years and its got a 40lb hopper.

Best part of RT is customer service, they are amazing. They actively monitor RT Facebook groups and will proactively reach out to customers who are having issues with parts replacements or repair tips before the person even asked. Ive called them twice and both times got a call back after hours from someone who saw my number come across caller ID and wanted to see how they can help.




Ya, I can?t remember a time when I had meat done early. ;)

I?m probably more about the output than process. I like gear, but those who know me know I like to eat!

ETA: What is the ?;smoker box? for the recteq? Is that for smoking fish? You can cook fish on the main grill area on a plank or grill, right?

What are the advantages of the recteq over the Traeger and Yoder? The PID controllers? Seems like the recteq are a bit cheaper also?

Are there advantages to smoking sausages? I?ve got system now where I boil my brats in beer for a 10 minutes with green peppers and onions sliced thin. Pull the brats and let the peppers and onions boil down. I grill the brats at high heat slathering them BBQ sauce that carmalizes. Don?t need to worry about internal temp since I boiled them. Then cover with the green peppers and onions, which should almost be jellified. Little mustard and damn if that ain?t good eating.

[The Norseman]

If you haven't already, check out Jealous Devil lump charcoal. It burns way longer than the other lump I tried and has a nice smoke flavor on its own.

Will do! I have been - running out - on my longer smokes so a longer lasting charcoal may be the ticket.

Thanks.

[To Bear Arms]

I started out with a pellet grill. Loved how easy it was and could start a shoulder, go to work, come home to a great meal. But then realized I didn't like the "quality" of the smoke flavor. Smoked everything from meat, fish, cheese, pizza, biscuits, pies, eggs, and anything else that sounded good smoked. Then I got a "stick burner" and have absolutely loved everything that has come off of it! Yeah it is a lot more work but I do enjoy building a fire, maintaining the air in and out, and just watching it burn. But there are times, and it is getting more frequent, that I kinda want another pellet grill just for the ease of it. But I don't think I would ever get rid of the stick burner. In my opinion, a pellet grill is a great learning tool to get you into smoking meat and other things, but a stick burner is where it isnat for quality of smoke on the food.

[Great-Kazoo]

I started out with a pellet grill. Loved how easy it was and could start a shoulder, go to work, come home to a great meal. But then realized I didn't like the "quality" of the smoke flavor. Smoked everything from meat, fish, cheese, pizza, biscuits, pies, eggs, and anything else that sounded good smoked. Then I got a "stick burner" and have absolutely loved everything that has come off of it! Yeah it is a lot more work but I do enjoy building a fire, maintaining the air in and out, and just watching it burn. But there are times, and it is getting more frequent, that I kinda want another pellet grill just for the ease of it. But I don't think I would ever get rid of the stick burner. In my opinion, a pellet grill is a great learning tool to get you into smoking meat and other things, but a stick burner is where it isnat for quality of smoke on the food.



Add a pellet tube to the mix and you'll really get some smoke flavor.

[hollohas]

Green Mountain Grill here.

I started with a electric type cabinet smoker many years ago. It actually made exceptional smoked meats but needed to be babysat. So I switched to GMG around 2015 because it had wifi and phone alerts. Love that.

In any case, I've used mine hard since then and just this year I've had to replace the heater element. That's the only issue I've had. GMG has an insulating blanket for the top. Since I've gotten that my winter pellet usage has gone way, way down.

I don't think pellet smokers produce the best smoked meats, but the ease of use sure outweighs the fact you're not going to win any awards with one. Everything is still damn good.

Plus, with the high temps pellet smokers can produce, they sure make awesome pizzas. Get a pizza stone and you won't regret it. https://uploads.tapatalk-cdn.com/20210611/2bfaf418542b2cff30c4185b332dd390.jpg

[FromMyColdDeadHand]

Went and looked at Traeger’s and Yoders this afternoon. Decided to go with the Yoder, 640. Should have it this week. Thanks for everyone’s input. Now, onto recipes!

[Great-Kazoo]

Went and looked at Traeger’s and Yoders this afternoon. Decided to go with the Yoder, 640. Should have it this week. Thanks for everyone’s input. Now, onto recipes!

the mfg has a recipe page, as do every other smoker out there. When in doubt, do a search on what you want to cook.


What ever you do. DON'T listen to the members here. trust me

[Gman]

[word]..

[Grant H.]

Went and looked at Traeger?s and Yoders this afternoon. Decided to go with the Yoder, 640. Should have it this week. Thanks for everyone?s input. Now, onto recipes!

Nice. Where did you buy it from, if you don't mind me asking?

[Justin]

Hey does anyone have any experience/opinions on the Masterbuilt charcoal grill/smoker units?

They have a hopper and electronic controls similar to the pellet smokers.

[Fromk]

Hey does anyone have any experience/opinions on the Masterbuilt charcoal grill/smoker units?

They have a hopper and electronic controls similar to the pellet smokers.

I started looking at those. Looking to upgrade from a Masterbuilt dual fuel cabinet smoker. I stopped when I saw they didn't get low enough for fish and such and the somewhat awkward way you have to add wood to get smoke. There was also something about the thing that made me think I'd just regret it. I'd love to hear from someone who actually has one, though.

[colorider]

Green Mountain Grill here.

I started with a electric type cabinet smoker many years ago. It actually made exceptional smoked meats but needed to be babysat. So I switched to GMG around 2015 because it had wifi and phone alerts. Love that.

In any case, I've used mine hard since then and just this year I've had to replace the heater element. That's the only issue I've had. GMG has an insulating blanket for the top. Since I've gotten that my winter pellet usage has gone way, way down.

I don't think pellet smokers produce the best smoked meats, but the ease of use sure outweighs the fact you're not going to win any awards with one. Everything is still damn good.

Plus, with the high temps pellet smokers can produce, they sure make awesome pizzas. Get a pizza stone and you won't regret it. https://uploads.tapatalk-cdn.com/20210611/2bfaf418542b2cff30c4185b332dd390.jpg

I had a green mountain for 2 years. Had to replace the control board 3 times and 2 heating elements. After installing the 3rd control board their server was very flakey and kept losing my connection. I gave up and went Recteq. I LOVE the ability to start my grill from anywhere. Get it all heated up on my way hike and it?s ready to cook when I get there.

[Aloha_Shooter]

I had a green mountain for 2 years. Had to replace the control board 3 times and 2 heating elements. After installing the 3rd control board their server was very flakey and kept losing my connection. I gave up and went tectec. I LOVE the ability to start my grill from anywhere. Get it all heated up on my way hike and it?s ready to cook when I get there.

In counterpoint, I've had my GMG Davy Crockett for a good 5 or 6 years (been so long, I can't remember when I bought it). I had to replace the control board exactly once -- about 2 months after I bought it. Haven't had a problem since then.

[n8tive97]

Get a RecTeq. End of conversation.

Buy Once Cry once and enjoy smoking rather than fighting with it.

Couldn't agree more! Love my RT70 Bull! Best smoker on the market for the money period!

[n8tive97]

I have owned a Traeger and a Green Mountain Grill Pellet smoker. Know many who have owned those and also the alternatives for pellet grills (except yoder. Yoder is the gold standard). I now own a https://www.recteq.com/ as do many of the others who have owned the less expensive pellet smokers. Buy once, cry once. I wish I had in the first place. The recteq is a superior piece of equipment over camps chef, Louisiana, Traeger and anything else under its price range. By a long shot. Reliability, durability, and just a better piece of equipment.

+1

[n8tive97]

My problem with RecTeq is I can't examine it before I buy. Before I drop $1000 on anything, I want to see it in person.

I live up in Westminster, stop by. I will go over the RT700 with you!

[whitewalrus]

Learning temp control while trying to cook at the same time is stressful and can turn people away from smoking. Whatever you do get, the easier it is the maintain the temp, the more you'll enjoy the experience overall.

This is the main reason to get one the pellet grills. You don?t spend time playing around with getting the temp right. You set it and you monitor it for any major flare ups.

I went with a pit boss and am happy. Had a bad experience with traeger not working out of the box and got tired of dealing with their service. However I know many with them that are happy with them.


Sent from my iPhone using Tapatalk

[Ah Pook]

In counterpoint, I've had my GMG Davy Crockett for a good 5 or 6 years (been so long, I can't remember when I bought it). I had to replace the control board exactly once -- about 2 months after I bought it. Haven't had a problem since then.
Only have had one problem with my and it was my fault. Didn't winterize it and pellets, in the auger, got wet and turned to concrete. Turned it on in the spring and the auger shear pin broke. PITA to replace but now I winterize it.

[00tec]

Only have had one problem with my and it was my fault. Didn't winterize it and pellets, in the auger, got wet and turned to concrete. Turned it on in the spring and the auger shear pin broke. PITA to replace but now I winterize it.

I have never done anything with mine in the winters, but it gets used pretty regularly. I don't even bother to cover it anymore because I got tired of chasing the cover when it tried to elope with the tumbleweeds to Wyoming.
A friend had to replace his control board recently. Something got in there and FUBAR'd the board (short) near the ignitor relay.
We both have cheapos that we paid no more than $200 for each

[Justin]

Any opinions on the Oklahoma Joe's pellet grill and smoker?

Lowes has them and the price is about $650.

It looks like a pretty good setup for that price, and that it can do both low and high Temps (up to 650 degrees!)

Only downside is it doesn't have the fancy wifi connectivity and an app, which is a feature I could take or leave, frankly.

[Zundfolge]

Only downside is it doesn't have the fancy wifi connectivity and an app, which is a feature I could take or leave, frankly.

Probably best it doesn't ... you wouldn't want COS Utilities to be able to turn the temperature down remotely [ROFL1]
(inside joke)

[BPTactical]

I have one of these on the way:
https://store.grillagrills.com/products/grilla-alpha

I like the size, it’s just Mama and I and all of the smaller smokers are built like shit.
Pellet for me, I am a “Set it and forget it” guy.

[00tec]

I may have just been recruited to cater brisket and chicken for a wedding. Involuntary, of course.

Fridge smoker coming soon.

[Irving]

Looking forward to reading about it.

[Great-Kazoo]

I may have just been recruited to cater brisket and chicken for a wedding. Involuntary, of course.

Fridge smoker coming soon.

Good luck. Trying to figure out dietary and food allergy issues, check your insurance coverage.

[FromMyColdDeadHand]

Nice. Where did you buy it from, if you don't mind me asking?

Proud Souls, the location off of Federal near downtown. They assembled and delivered it for $50. Got it ?burned in?, cooking a small pork shoulder for some pulled pork for dinner tonight. Going to try some ribs tomorrow.

[buffalobo]

I have one of these on the way:
https://store.grillagrills.com/products/grilla-alpha

I like the size, it?s just Mama and I and all of the smaller smokers are built like shit.
Pellet for me, I am a ?Set it and forget it? guy.Review?

Mrs bo is buying us a new smoker/grill and she likes the Grilla but no first hand info.

[Rooskibar03]

Buy a RecTeq and thank me later (and ColoRider) who sold me on them. Best pellet grill there is.

[BPTactical]

https://www.grillagrills.com/products/grilla-alpha?variant=39262028595257&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shoppingclicks&gclid=CjwKCAjwwo-WBhAMEiwAV4dybX3rUzKKEzdRHAZrxxU-O-LKH0qBgTImq5RXWqW1FB_L6Dtyq5_lERoCTPQQAvD_BwE

[Jer]

As someone who just (happily) sold his Recteq RT-590, I can NOT recommend them or their products any longer. Their app/notifications/server has been b0rk since Super Bowl weekend 2021. That was when I first noticed my notifications weren't working by ruining the smoke I was doing for our friends/family. It was a mystery then but others began reporting the same thing indicating the issue was a sever capacity issue. Things were back to normal after that weekend until the next holiday weekend. This pattern continued for about six months or so where your set temperature alarms simply wouldn't notify you of important targets being hit. It then spread to 24/7/365 and not just on the busy weekends. The entire time Recteq acknowledged the issue and promised it would be fixed. It's clearly a server capacity issue caused by them not ramping up their server support solution to match their sales. At some point it became a bottom line expense that they could keep low rather than a necessary expense to keep clients happy by delivering on the promise they made on the front end. Supporting is this theory is that it came shortly before the buyout likely as an accounting move to make their profits look better on a P&L to sweeten their buyout offer.

Over a year I put up with that BS until I finally gave up and replaced it with a Grilla Grills Silverbac Alpha+ and it's an upgrade at a lower price point IMO. It's also a better solution for this climate where the winters are colder due to the double-walled barrel. Lots of other bonuses over the RT-590 and the only two negatives IMO are the slightly smaller hopper and the single meat probe instead of two. The pellet hopper is still much larger than that of my Daniel Boone by GMG which was still plenty for overnight smokes. The meat probe situation is a non-issue since I'd rather have a single one that works reliability that I can trust over 2 that can't be trusted to work reliably.

Summary: if you want your smart smoker to actually work as advertised, stay far away from anything Recteq makes as it's a systematic issue they're aware of and either 1) don't care enough about customer service to address it properly by loosening the purse strings or 2) are too inept to correct the issue after 18 months. Neither of those is a place to hang a larger investment on something like a smoker IMO. If you want to overpay for features that you won't use and like that they're overbuilt physically and like the empty reviews talking about sending a $2 temp probe that shouldn't have failed in the first place as some sort of proof of how good their customer service is.... Recteq may be your brand!

[buffalobo]

https://www.grillagrills.com/products/grilla-alpha?variant=39262028595257&currency=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic?utm_source=google&utm_medium=surfaces&utm_campaign=shopping%20feed&utm_content=free%20google%20shoppingclicks&gclid=CjwKCAjwwo-WBhAMEiwAV4dybX3rUzKKEzdRHAZrxxU-O-LKH0qBgTImq5RXWqW1FB_L6Dtyq5_lERoCTPQQAvD_BwEHave you had good experience with yours?

[BPTactical]

Have you had good experience with yours?

Been very happy with it. I like the “set it and forget it” aspect.
Small footprint as well. Holds temperature well on cooler days, well built.

[buffalobo]

Been very happy with it. I like the ?set it and forget it? aspect.
Small footprint as well. Holds temperature well on cooler days, well built.[emoji106], thanks.

[Ah Pook]

Got the GMG smoker up and running after the move. Now I'm looking for a grill.

Almost pulled the trigger on a large Big Green Egg but moving and price nixed that. Cooked on one a few times and like it.

Looking at an Char-Griller Acorn Kamado. Looks very similar to the other kamado/tandoori style but made of metal. I like the cast iron grate and ash clean out looks easier then the BGE.

Primarily looking at cooking burgers, brauts, steak, veggies, pizza...

Any thoughts? [spam]

[Gman]

Weber Master-Touch?

[eddiememphis]

My brother-in-law bought a red egg, whatever brand that is. He is very happy with it, uses it all the time.

For just a basic grill it is tough to beat the traditional Weber kettle.

Millions of pages of information about how to use them plus a huge aftermarket with accessories for any type of cooking you want to do.

I used to have two of them but I gave one to my nephew as his first real grill.

[Ah Pook]

Went to Lowes to look at the Acorn and they had a Komodo Joe on clearance. Couldn’t pass it up. The first cook was burgers and corn. One out foot. Tonight is a reverse sear ribeye

91329
91330

[eddiememphis]

Good price