Grilling is cooking meat over direct or indirect heat.
Smoking is cooking meat inside a closed space where the temperature is controlled, allowing the natural smoke from burning combustibles to flow over the meat. Could there be another cooking method that captures the primordial essence of cooking more than smoking?
Wood. Fire. Smoke. Meat. Fat. Flavor. The constant action of allowing smoke to gradually surround and slowly heat the meat causing the fats and collagens to melt and enter, imparting wonderful and varied flavors, is an addicting affair both to cook and to eat. Smoked meats are often called barbecue in most parts of the country, and any BBQ joint in the country worth its salt is smoking its meat in some fashion.
BUT OK, I GET IT! There is a very enthusiastic group of grillers and smokers who swear by their pellet grill and wouldn’t use anything else for their BBQing. You pour the pellets into the hopper, and then the auger moves the pellets into the firebox, where they are ignited to produce heat and smoke. Above the firebox lies the heat diffuser, which distributes the heat evenly and prevents flair-ups.
You can set the temperature and even the cooking time with a knob, very much like you do with an oven. So automatically regulating the amount of heat, thus smoke, helps make the grilling process simple and mindless.
There is also a fan that circulates the heat and smoke. There’s even an app now, so you don’t even need to be at your pellet grill to set it and watch it. And pellets come in all kinds of wood flavors, so just pick your desired smoke taste. This is an exceptionally easy way to grill and smoke. Throw on your steak and walk away!
So, what’s wrong with trying to smoke meats using a pellet grill? (Spoiler: The Meat Doesn’t Taste As Good, Here’s Why)
The pellet grill was invented so competition smokers could get some well-needed sleep while smoking a brisket for 18 hours. The problem for the competitors was that a pellet grill just could not produce enough smoke to alter the flavor of the meat.
This can only happen when you smoke meats with chunks of wood allowing the smoke to flow indirectly at a low temperature for a long period of time. A pellet grill cannot possibly produce enough smoke because you are not using chunks of wood or charcoal at a very low temperature with an indirect heat source.
Just for clarification, a pellet grill works beautifully for grilling your steak. And according to some, you can even bake, roast, and braise on your pellet grill. But using a pellet grill to actually smoke meats is a frustrating use of your precious time, money, and energy.
The folks over at Napoleon perfectly describe what happens to meat as it smokes,
“But really, it’s any meat that benefits from a low and slow, long cooking treatment to get the best results. The thing these meats have in common is that they are full of connective tissue.
This tissue is filled with collagen. Collagen, when cooked fast, contracts and gains the texture of a rubber band making your meat tough. But if you smoke or slow roast something, like a brisket, then the collagen breaks down and melts. While melting, water gets into this collagen and creates gelatin, basically giving you meat jello, which makes your meat tender, juicy, and flavorful.
Triglycerides, or meat fat, are saturated fatty acids found in meat. These fatty acids have high melting points. That means that when you are smoking meats at lower temperatures for longer periods, those fats melt. This process is called rendering, and it is integral to making your meat juicy and flavorful.”
A wood smoker is rich in tradition, and for the above reasons, BBQ purists consider it the only way to smoke meats.
It is specially created to draw a thick blanket of smoke from the wood indirectly over the meat for a long period of time to break down the collagen and fats, thus imparting delicious and remarkable texture and flavors into your meat.
A wood smoker has three main components that allow air to flow through it, thus allowing the smoke to flow freely over the meat.
The firebox – is located on the side of the offset smoker and this is where the fire is started and kept burning. It has dampers that are manually opened and closed to control the flow of air and smoke.
The grill – is where the meat is placed for the smoke to flow over it.This is referred to as the cooking chamber or “real estate” by the smoking community.
The chimney – is where the smoke is released and allowed to escape after it has done its job of imparting wonderful flavors to your meat. It, too, has a damper, which you use to either hold in the heat and smoke or release it.
But, let’s face it, wood smoking requires time, patience, and skill—a skill you will develop over time by trial and error.
Traditional wood smoking is eagerly pursued by smoking enthusiasts because of the learned skill, knowledge, and commitment required to master wood smoking. Wood smoking demands constant observation, awareness, and attention. The secret to great wood smoking is the fact that it is totally controlled by you, and only you, and not some automated machine.
Wood smoking has soul, not machine oil. It’s just you, the wood, the fire, the smoke, and the meat, and taking the time required to ensure the combination of all four is correct. Wood smoking is a commitment to a very lengthy learning curve with extreme highs and lows. Highs when you succeed, lows when you fail. And you will do both, finding satisfaction in the process.
Plus, there is a pot of gold at the end of the smoking rainbow. Actually two.
The flavor you created with the smoke that now happily lives in the meat is yours to taste and enjoy. Adjectives are just words that can’t correctly describe how truly remarkable your meat is. It is indescribable.
And now, the sense of pride and accomplishment in an intense and time-consuming job well done is also indescribable. YOU did it. YOU accomplished it. YOU with your four friends. Now, you are a member of the wood smoker brotherhood in good standing, and we welcome you warmly with smoke-smelling open arms.
So, while a pellet grill will give your meat a light smokey taste from being grilled with a gentle breeze of smoke, smoking meats with wood over indirect heat at a low temperature for a long period of time is really the only definition of smoking. And that is why, after 30 years of smoking, I never switched to a pellet grill.
Let us know down in the comments what you think.
Your sensational appeal to traditional smoking is baffling to say the least. You mention that traditional smoking requires 18 hours of low and slow heat (which I don’t argue against), but you can do the same on a pellet grill. You mention that wood chunks are better than pellets, but aren’t pellets just mini wood chunks? Your zealous nature of constantly checking the meat for 12-18 hours is incredibly inefficient compared to a machine doing it for you. Do you handwash your own clothes too? Do you use your feet as your only mode of transportation, or do you actually use a machine to drive places? The presumption that cooking meat is something “YOU did” and “YOU accomplished” is incredibly pretentious. I hope you also raised your own cows on YOUR land, since doing anything with the help of scientists and engineers with a pellet grill in some way makes it less “flavorful”. And, speaking of flavor profiling, what data (supported by empirical evidence from BBQ competitions) do you have that suggests that pellets don’t contribute to as much flavoring as traditional BBQing? I’d love to see your sources.
Let’s have a conversation.
Erik, I enjoyed reading your article. I have to agree, that pellet grills don’t provide enough smoke. That’s why I added a $10 12 inch pellet tube, to increase the smoke. Smoking salmon at 165 f, with the added smoke tube produces a nearly perfect hot smoked salmon filet. As a bonus, the smoke tube can be used to make smoked cheese (just don’t turn on the pellet grill). I happen to enjoy multitasking, so a wifi traeger gives me the best of both worlds. For those of you that enjoy sitting by the smoker all day, by all means, enjoy… perhaps with a cold one. Cheers!
I like the pellet smoker because it does give you some delicious food but it also doesn’t give you that over the top heavy smoked flavor. Just a nice light smoke. I guess it comes down to preference. But I am interested in the wood burning “true” smokers.
Got multiple smokers. Heat sources don’t matter gas electric stick pellet. Constant low temp. What needed. Than you slam with smoke first part of cooking. I do this with added smoker tubes to my pellet. Problem solved no different that adding chunks wood to your charcoal.
You obviously haven’t used a good pellet grill I get tons of smoke flavor from my pellet grill
This guy is an idiot and doesn’t know his BBQ. Wood burns and smoke is smoke
You have properly and wholly captured the spirit and essence of true smoking of meats. Primordial man vs. fire. Thank you very much for telling everyone why we insist on doing it this way!!
I’ve smoked ribs, pork butts, tri tips and brisket on a pellet grill. While it may not match what an offset can do, it got plenty of smoke and flavor and you’d be a fool not to think it’s a great alternative to babysitting a log fire for half a day or more. Now I’d never refer to myself as a pit master or anything but I can authoritatively say I’ve made some delicious BBQ on my pellet grill.
This article is so full of flawed arguments its laughable. I smoke briskets using wood chunks in an offset smoker because I actually enjoy tending to it through the first 6 hrs of smoking. Having said that, pellet smokers are still a great option because they allow for a well controlled low and slow cook which renders the collagen the same as a wood burner without the constant tending. I do think wood burners impart a stronger smokey flavor, and its also hard to get a good smoke ring from a pellet smoker. Those are the biggest differences from my experience.
Once meat is glaze over smoking is a waste. Must smoke in beginning or not at all. That is why pellet grills work
I’ve been using an offset smoker and once in a while a bullet smoker for about 15 years now and wouldn’t have it any other way. The flavors I get are beyond words. I get so much joy from the comments I get from my friends and family. Sure its a lot of work but well worth it. When I first started I would use store bought rubs and after about 6 months I started making my own. I have never or will I ever use a pellet smoker or an electric one. Lump charcoal is the only way to go.
Part of the reason I love cooking with real wood is that it takes constant time and attention. Personally, the meat I cook tastes far better than others. Probably because I’ve been through that struggle. Although, this is definitely biased on my part, I do really think you can get a better smoke from cooking with wood. I’ve tasted a brisket cooked on a pellet grill and on an offset wood burning smoker. The taste is underlying different and Soo much better on an offset. Those who say they can get good smoke on a pellet grill might not have tasted what it’s like on their own cook with real wood. It’s amazing!
You’d be dead wrong. Pellet grills produce plenty of smokey flavor now, they’ve come a long way in a very short amount of time. My ribs, brisket, tri-tip, london broil & everything else I do on my pellet smokers has a good smokey flavor & a wonderful smoke ring in the meat, as does the obligatory turkey I do once a year for thanksgiving. & infact pellet smokers help prevent you from over smoking the meat. Traeger & pit boss smokers both do wonderful & give plenty of smoke flavor.
Though I think some of these comments are a little harsh. I have to agree with alot of them. I have used a pellet grill for 2 years now. I used a side box smoker for almost 14 years before that. Replaced the fire box at 1 point as well. I used it alot. I ebjoy when people enjoy what i cook. Slow smoked salmon after 48 hours of brine prep. Ribs, butt, chicken. All my friends loved what I cooked. When I made my switch. Everyone still loved it. There are only a few things that changed.
1. I can predict to the minute when the food will be ready. So now my friends can come for the food and don’t have to put up with my dull personality for the extra hour or two.
2. I use it more than ever before. Every weekend some times twice. Middle of the week to throw some pork chops on for 30 min. The whole “supposedly you can bake and roast with it” comment was weak. Yes you can. Normal stuff you would oven or grill cook. You can now add that hint of smoke to. I can still grill make my burgers and dogs.
3. I have a much better control of the flavor. 10 dollar smoke tube was great when I want to fully submerge my meat in smoke. But there is more to smoke than just meat. And some times a hint of smoke it perfect. Some bree for 15 minutes. Slow smoke some wings then turn it up and crisp them. A good long marinade and a hint of smoke on some chicken quarter.
I get the idea that for some reason a pellet grill feels like cheating. It’s too easy. It shouldn’t be this easy. For 14 years I had to put the work in. Checking my fire. I had to trust that after 8 hours my butt would be at 165. You don’t what to test the temp more than once cause that hole will let juice out. It’s not quite there. It’s hit the stall a little early. Or it didn’t hit the stall till after you wrapped it. Did I mess up. Did it cool too much before I put more coals and a log on. I forgot to soak my wood the night before. It only got 6 hours. Is it burning too quick. Shit. I’m going to have to drive 2 hours to get some pecan wood. I need to set my alarm for 2am. 4am. 6 am. Got to make sure the fire doesn’t go out of flare up and burn to quickly. You know what customer I don’t care what you need. I have food to go hame and smoke. Find another employee help you find your flux capacitor.
I have felt the anxiety that I screwed it up. But for some luck of the Scottish I never did. Or everyone was way too nice to tell me it sucked. Or they really meant I should get my own truck and call it the very suggestive name they recommended.
I also felt like I was betraying some primordial god of fire and meat when I made the switch. That didn’t last long.
Wait. I can cover my grill 30 minutes after turning it off. Less stain. Less ash. Less clean up.
Consistent taste, time, and effort.
I can focus more on prep, seasoning, flavor.
I did use my fire box smoker atleast twice a month. I enjoyed the task. Didn’t make it any less stressful. As I said I cold smoked salmon the only time my mother has ever liked salmon on a mother’s day. My ac also went out so I had to stack boxes the keep the salmon at 70 while the brine dried the night before. I also had to shim the lid to the smoker to keep it below 100 for 2 hours so the albumin didn’t cook out. 2 at 115 then 125 for 2. It was so tasty. Never again with that crap.
Most of what I read was a distinct dislike for pellet grill because it’s not has hard. Yes, Joe Dedoo down the block can now smoke a quality butt. Yes a schmuck and a ball drain. But now he can make something people might confuse as great. It will never take the place of the things I have found that truly matter with a good low and slow cooked slab of meat.
The prep
The rub
The care
Man. I pulled a brisket off the one before last. Man it was dripping. Butcher paper and cooler were soaked. Started pulling it out and ask for a towel to be put under the cutting board. Started cutting and it just leaked. Felt bad because i smoked it at home a tranported it while it did its 2 hrs. The towel didnt help. Still dripped down the cabinets. Yes i took some pride in that. It melted in your mouth. Man it was good. Nit a whole lot left for a 15lb and 5 people.
Over the Top Chili was pretty darn good too.
Let Joe schmo and his shcmo friends think they did good. Are you really cooking to impress them.
Get a pellet and do some cooking. Use it. Test it. But test your flavors and rubs and marinades. I was never accused of over smoking. But I can taste my meats and rubs much more than I use to. My prep means so much more now. So give pellet smoke a few years and then write this article.
100% incorrect. While a stick burner certainly imparts more smoke, a pellet grill does just fine on anything low and slow (most BBQ cuts). The fact that the author uses “steak” as an example proves he has never grilled or smoked a thing in his life. If anything, a pellet smoker doesn’t grill/sear as good as a live flame, but I reverse sear steaks on my Traeger all the time and they take on great smoke flavor.
I hate to break it to you, But you’re wrong.
You obviously haven’t tried the Camp.Chef Pro Woodwind. Not only a pellet grill, but with the additional smoke box, it is a game changer. In fact, I’m willing to bet it up against your smoker.
I’ve used smokers before I had my pellet grill and usually they would win out. However was the Camp Chef Pro Woodwind, it changes what would normally be a clear victory for the traditional smoker.
Just saying.
Since we’re quoting Napoleon grills, I have a Napoleon 665 Prestige Pro with a built in smoke box. It clearly suggested not to filled the box with too many wood chips because you only “need a HINT of smoke for smoke flavoring, too much smoke may result bitter tasting food”. I bought a Traeger junior (the smallest one) 14 years ago, that thing was smoke filled every 3 minutes, it finally died on me last year. I also bought a Napoleon Prestige 665 Pro built in, smoking according to Napoleon suggestion, “hint of smoke”, my ribs tastes like my Traeger of 14 years ago, smoking is for flavoring, but slowly cooking, whether on a pellet smoker, grill, or offset smoker will result in rendering.
It’s been 30 years. I think the technology is changed a lot since you’ve been grilling. Pellet grills provide a lot more flavor than you are suggesting. A lot of great 5.0 star rated recipes out there via Google too. I’d suggest you grab a pellet grill and start with a 5-hour short stack beef rib recipe. Get some hickory pellets and you’re good to go. You can really cook anything at 325 for 60 to 90 minutes, makes anything taste good. Be sure to use the probe for best results. You may complete a 180 in your barbecue world.
You may have all sorts of credentials I don’t have, but I will give you my opinion anyway.
I am very happy with my pellet smoker that I have been using 4 years. Smoking has become a new hobby for me and those who have had a chance to taste what I smoke do nothing but rave about the results.
I do have a device that enables me to add additional smoke if I feel I need it, and I will use that now and then for leaner cuts that won’t spend the whole day in the smoker.
I totally agree. I have been smoking meat for about 30 years and have tried all different types of smokers. Nothing that I have tried gives you the taste and texture in your meat that a wood smoker gives you. Over time you experiment with different recipes and different woods and heat and through that process you get experience. You gain knowledge of the meat and what it takes to make yours just a little above what your friends and neighbors are cooking. These other methods won’t give you the bragging rights that you will get with a wood smoker. I agree that some other methods are much easier, but putting in the extra time and work is well worth it when everybody sits down to enjoy what you have created!!
1st timer. Willing to spend around one thousand dollars. Can you recommend a smoker to buy.
Your story is wrong and misleading. I would never trade my pellet grill for a wood smoker at 3-4 times the cost. The easy answer to the smoke issue is to just add a Smoke Tube for Pellet Smoker,… https://www.amazon.com/dp/B07JGVBKN3?ref=ppx_pop_mob_ap_share
Otherwise being able to control temp from a phone app makes smoking easy and results consistent.
I have to agree that an offset smoke will produce a better brisket. There’s no way to get the same bark on a pellet smoker. My cousin makes amazing brisket on his offset and there’s no way I can match the flavour and bark . However, other meats are better in the pellet smoker. His jerky is also phenomenal . I’ve been using my Traeger for the last 3 years and I get incredible results on steaks and chicken. Cleanup is easy and the app makes controlling temperature a breeze.
I agree that pellet grills are easy, that’s why I bought one, but it just doesn’t have that smokey flavor that I get on my grill or smoker using wood. I do use it sometimes as I do my Blackstone but if I want true smoked meat like ribs or brisket it’s my smoker
You are totally wrong, pellets have more favor and you don’t have to watch continually
By adding a smoking tube you can add more smoke to the pellet smoker.
Everybody that says pellet grills don’t smoke must have a pid controller. These controllers “learn” over time to keep the heat at the desired setting. I have an old school oklahoma joe’s that can have some pretty good temperature swings, which just so happens to be what imparts the smoke on the meat. I’ve smoked every type of meat imaginable and even well seasoned pitmasters have complimented me on my meat.
I have agreed with this thought for a long time. Food off a pellet smoker is just not as good. I will be receiving a pellet grill next week that allows you to place wood chunks on top of the burn box. They say this allows it to smolder and produce real wood smoke. I am excited to try it.
Travis, you will love it! I got a Camp Chef Woodwind Pro 36 with the sear box and the griddle top. You can add wood or charcoal along with the pellets to get that true smoke flavor and bark!
I was skeptical and it is true that without the “smoke box” I get a mild smoke but no matter how high I go with the smoke setting there is no way to match the true wood smoked flavor.
You lost me when you said pellet grills were great for grilling steaks. Not true at all, the don’t get hot enough. You can do a reverse sear, but I have to do the sear on a regular grill or stove top with cast iron. You make it sound like you can’t do a low and slow with a pellet grill. I’ve done brisket over 14hrs at 225 that came out great. I can do fish or Jerkey from 150 to 180. Pellet brand can make a huge difference, a lot of brands use filler woods and some brands produce better smoke. Traeger is one that uses filler. I switched to Bear Mountan or Lumberjack a found a noticed difference and I get plenty of smoke. Want more smoke add a smoke tube. Based on a lot of what you said I doubt you have even tried a pellet grill, especially not if you think they grill steaks great.
I agree on the back part, but I have to disagree on smoke penetrative properties of pellet smokers. I bought my wife the Treager Timberland 1300 (it’s what she wanted) about 4 years ago and she has done some amazing briskets using Super Smoke mode and 13 hour cooks. Mouth watering taste, super tender and a deep ring all accompanied a beautiful cook.
My ribs come off tender with a deep, pinkish-red smoke ring on the thicker end and nearly all the way through on the thinner ends.
Now please don’t think I’m bragging. But because I’m just learning to smoke ribs, it’s my attestment to the ease and convince of a quality pellet smoker.
Another drawback to a pellet smoker is they break down and parts for name brands are expensive. I’ll stick with my Weber Smokey Mountain, thanks.
I dunno what kind of new pellet grills y’all got but the one we got is old and smokes like crazy. It can make acrid smoke. So whatever y’all ended up with is junk.
Main drawbacks to pellet grills: 1. Cost. 2. Power source required. 3. Pellets turn to mush if wet and are unusable. 4. Augur jams. 5. Augur motor failure. For me the choice is simple since I have a substantial source of white oak in my backyard.
Right on ! I have had many blissful failures smoking on my offset , from the wood to the delicate and insidious temperature control but wouldn’t change it for anything as that one out if 4 or 5 absolutely insane meats is so worth it. And the others I have found are very good, per my guests. Just not up to my smoky standards!
Yes, smoking meats low and slow is an acquired skill, that often takes years to master.
Controlling the chamber temperature, monitoring the meat temperature, selecting the type of wood, the simple seasoning like the classic salt and pepper vs everything else under the sun, mopping, spraying, wrapping etc. It’s a labor of love. Most pit masters achieve that name because it took alot of hit and misses until they mastered it. When you can cook all the meats with great success you might just be a pitmaster.😃🍻🍖
Right on ! I have had many blissful failures smoking on my offset , from the wood to the delicate and insidious temperature control but wouldn’t change it for anything as that one out if 4 or 5 absolutely insane meats is so worth it. And the others I have found are very good, per my guests. Just not up to my smoky standards!
Simple I own both. Zgrills are similar as Treager but much cheaper. Honestly, I would not use my pellet grill for steak or anything I like to get a good sear on while keeping the inside to a lower temp. The pellet grill does work well for long slow smokes. Yes, using actually wood chunks is the better deep smoker but not all of us have that kind of time. I would not put either method down and tell you to use what you have time for they both can produce great smoked items.
I built my own wood smoker and used it for years. Yes, I had the ups and downs but loved it. I now have a Trager and am really enjoying it. I now live in Arizona and it is hard to get good wood for smoking so the pellets are working fine.
I sometimes add a smoke tube with wood chunks to my long smokes on my pellet grill but it’s not necessary. My Zgrills puts out plenty of smoke and I’ve won KCBS awards with it so I disagree with just about everything in this article.
That’s what I’m talking about!
Way to go Buddy!
My traeger Ironwood xl can put a smoke ring as good as any off set smoker!
Amen!! Love my pitboss!
I have a zgrill pellet and absolutely love it. Recently started mixing charcoal pellets with my regular and that did kick it up a notch. The simplicity of it is what I love and you can absolutely do low and slow and come out with a good bark and get good deep smoke rings that is fall apart tender.
So I’ve used a pellet grill years. I love them as the add a bit of extra flavor over a gas propane grill which has no use to me. I like food and flavor too much. I even smoke steak before I sear it.
I bought a new grill this year. A camp chief woodwind pro. This grill has an extra burn chamber you can fill with wood or my favorite charcoal and once lit you close the door and it smulders rich smoke for hours before refill. This thing has been a game changer for my meat and it will go as low as 150. Plus it has a cast iron propane sear plate to finish your steak.
I do the same, I smoke my steaks on the traeger on smoke setting. Then have my egg at 600 degrees to finish the cook, works perfect
If you can’t get a good smoked flavor from your pellet grill you are using it wrong. With temperature range from 100 to 600 you can cook as slow or fast as you want. I will put my smoked meats up against any other kind of grills or smokers. I call bs on this. Low and slow for smoking and hot and fast for steak. I was a true charcoal and wood smoker before pellet grills.
This issue of insufficient smoke is easily resolved by adding wood pellet smoking tubes, you can find them on Amazon at very low cost. Yes you only get 3-4hrs on one, but you can add as many as you can fit in the remaining space in the grill. I typically use two at a time with fantastic results.
I could not disagree more strongly. I like the smokey flavor I get from my vertical pellet smoker.
I also have a Weber Smokey Mountain to compare, and the difference is minimal. The pellet smoker makes fantastic brisket, but I prefer ribs on the WSM.
I often smoke brisket to take to pot luck events and some people say it’s the best they’ve ever had. They have no idea it came out of a pellet smoker.
I have yet to find brisket anywhere that I would say is unequivocal better to my taste buds, but I am eager to keep sampling briskets everywhere it can be found.
The real drawback to pellet smoker is that there are mechanical and electrical components that will eventually fail. The unit relies on electricity.
My Weber Smokey Mountain has none of those drawbacks.
This is the comment I was looking for. Couldn’t agree with you more. Just made a brisket this past weekend and my buddy was amazed at the flavor, said it was the best he’s had.
Pit boss pellet smoker here for the last 4 years.
It’s true that pellet grills do not generate enough smoke needed for great-tasting meats, but they are convenient. To compensate for the lack of smoke, two things can be done: first, use pellets made from strong-tasting woods, like mesquite or hickory. Second, use an accessory called a smoke tube. You fill the tube with pellets and burn them to generate extra smoke.
I love my pellet pizza stove, but will always be a wood smoker.
I have a pellet stove. I add lump wood when cooking for added smoke. All I have to do is start the lumps smoking.
THIS is why I use a Masterbuilt gravity smoker and sold my pellet grill. I was tired of the low quality smoke and how expensive it was. Now I can use real wood chunks. And I get a much higher grill temp if I want to sear. Really it’s the best of both worlds, with the convenience of an automated system that moves the heat source from the storage chamber to where it’s fired, with the quality of smoke that solid hardwoods and hardwood charcoal produces
Ever hear of a smoke tube? Really boosts the smoke on your pellet smoker. Love my Traeger.
I use my Pit Boss pellet smoker for pork and chicken. Both turn out fantastic. Cost was under $300. So easy to cook on. I love it and if I ever need to, would buy another. I must say I cooked a steak on it and wasn’t impressed. Good Ole charcoal is how I cook my steaks. I think pellet smokers have their place in back yard cooking for sure. To be fair I have never tried an offset wood smoker.
I my self have both, steaks and burgers on charcoal/wood, brisket larger cuts of meats and ribs go on pellet. And yes I can get the same smoke ring on my meats as char/wood produces.
CampChef solved your problem with the smoke box. An amazing hybrid of pellet grill and offset.
I agree wholeheartedly with you on this one. Unfortunately, I bought a pellet grill last year and I absolutely hate the damn contraption except for grilled chicken which I usually make in a gas grill. Other than the chicken, my pork shoulders, ribs, and brisket don’t make the cut with the pellet grill. I’m starting from scratch with a new smoker this winter. Unfortunately my old smoker didn’t make the move to our new home so I have to start from scratch.
That’s an interesting read, however as a KCBS Master Series competitor I can tell you from experience you can do just as well on a pellet smoker as any other smoker out there. I have won multiple awards on everything from Ugly Drums, offsets, water pan hot and fast, gravity feed, to the pellet smoker you claim can’t produce. It’s all in how you use your equipment and becoming well versed in all the methods that makes a true Grill Master.
Pellet grill with a smoke tube. You’re looking for a solution but there ain’t no problem.
I have a Kamado Joe and just got a cheap Treager, it needed a new auger motor. Replaced that and the pot, glow rod, and fan. Tried without and ith smoke tube. It is very simple but the smoke tube doesn’t come close to the same thing.
Completely agree. It’s worth the time and patience when you have a perfectly smoked brisket that brings a smile to anyones face that eats it. No pellet grill here. Time temperature and patience brings out protection.
Honestly, any backyard freak like me will never replace any grill with a pellet grill. We just simply add one to the collection! Pellet, Charcoal, Gas, Upright smoker or offset smoker… Water Pan, No Water Pan… All create different flavors for which you want to achieve… Don’t forget the griddle!
I pick my food, and depending on the flavor level or style…. I then pick what grill I will use.
Completely disagree with you. Pellets work awsome and COLD smoke is much better for smoking only as it can be controlled pretty accurately. Also different woods give different smoke…. That said there is no true way to achieve proper smoke as there are lots of methods that can be effective…… Personally I use my pitboss platinum for lots of meats/ fish /potatoes /onions/peppers / veggies /corn / broccoli /zucchini….. Even garlic bread smoked……..
Perhaps you have limited experience smoking meat with a pellet grill. Anecdotaly, I have can relate my personal experience and would respectfully disagree with your conclusion. I have been smoking meats for over 40 years and have used a Trager pellet grill almost exclusively for the past 15 years. I routinely achieve a very rich and robust smoke aroma and flavor using this method and because of the ease of use consistantly end up with a better and most consistant end product, better all around. This is especially true for the week end warrior.
If you want more smoke on the pellet smoker, you can simply use a smoke tube
You’re right about the amount of smoke flavor but two things that can change that are 1. The “smoke” setting which creates much more smoke early on in the smoking process.
2. The introduction of charcoal pellets that enhance the flavor even more.
I blend the wood pellets with charcoal pellets and I use the smoke setting after bringing the temp up. The smoke setting basically smolders the pellets so there’s no fire but LOTS of smoke. I do this a few times early in the cooking process to get much more smoke into whatever I’m cooking
I’m not professional by no means, but have BBQ I variety of different methods, and the smoke rings I get and the even cooking temps on my meats are so consistent with a pellet grill smoker is fantastic,But to sit there and say one is better than the other when there is so many grills ,smokers and Technics is just your opinion and it’s appropriated but not completely accurate
I’ve been telling everyone this same thing. The meat doesn’t get the same rich flavor. I purchased a pellet grill/ smoker and I have a traditional Oklahoma Joes wood smoker. There is no comparison for me. I will always choose the wood smoker over pellet. I love cooking over a campfire as well. You just can’t beat the flavor of regular wood smoke.
I have a traditional offset grill/smoker, a drum smoker, a gravity-fed grill, an indoor smoker (GE Profile), and various other grills/smokers. By far the gravity-fed grill is my favorite, as it uses charcoal and wood to indirectly smoke with, while having the conveniences typically found in modern pellet smokers.
I have done brisket in all of these, with the exception of the indoor smoker, and you would be hard pressed to tell the difference in bark and taste. Skill is required with each device…
I agree with everything you said. If you want to be a real BBQ PIT MASTER. USE WOOD TO SMOKE WITH. NOT PELLETS..
Oh well… I don’t get any bad comments about the flavor of meat coming off of my pellet smoker. The only complaint i get is from my neighbors wondering why they weren’t invited over to eat. I’ve learned to be patient and there is an adjustment for how much smoke I want. The pellet quality is a factor too. All in learning how to have a good cook with what we have. I have cooked a lot of years, for my family and in restaurants. Preparation and patience and constantly learning are the keys for me to make a good plate of meat. Most people want that first bite to taste good. That’s always been my goal whether I’m cooking on an electric stove, campfire, wood stove, grill, gas, pellet or wood burner, just make good food.
Whoever said you cannot get the same smoke is only partially correct. True, you cannot get the horrible oversmoke some end up with. But you can indeed get the great smoke people look for. Threr are settings for more smoke and there are dampers. I will gladly put mine up to a taste test anytime. Once you know what you’re doing, it’s the same result. Guaranteed.
Lol, many claiming the “smoke ring” is as good. Haha, you can get a great smoke ring with no smoke. The ring is really presentation.
In 40 years I have tried many cookers, and recently went from a gravity back to an offset. Partly because I have more time these days, and partly because I miss the results. I believe the pellet cookers are good for some. Not everyone likes a heavy smoke, and some meats may be better with a lighter smoke. Though some results I have been unable to tell is was smoked. But even with additions like tubes the results are not what my family is used to. The oohs and aahs come from the real deal wood fire.
You are 100 % right bought a traeger pellet grill and thought it was a smoker not no flavor to the meat even tried smoke tube’s with chips and pellets big disappointment
Well, I’ve had nothing but great compliments from using my pellet grill from family and friends. I can use it to smoke meats or open the plate and use it for direct heat to cook steaks. I have a Pit Boss Pro pellet grill. When I want to do a roast I’ll use my Cook ‘n Kettle rotisserie for that. Hot dogs, chicken, some steaks I’ll do on my Blackstone griddle. Turkeys get deep fried.
I completely agree. I started with a stick burner for smoking. My wife bought me a pellet grill. The pellet grill is great for grilling, not smoking. Plus some of the bags of mixed pellet types can leave a funky taste.
I’m. A wood smoker myself, so why cheat? I love what I’ve done and what I’ve learned from the elders…
I am 100% in agreement with you brother. I own a pellet grill but prefer my wood low and slow smoker.
I’ve cooked on both, for home BBQs parties and competitions, on both stick burners and pellet smokers and I get a great smoke flavor from the pellet smoker. Does it take work? Yes, but my Cookshack FEC 100 produced a great product, one that always gave me high scores and praises for flavor and texture and had an excellent smoke flavor. It’s heat, not smoke, that cooks meat… In my opinion stick burners can have an over abundance of smoke and the meat has the possibility of being bitter from smoke. Of course the type of wood used, how the wood is dried, etc… makes a difference.This is my opinion, just like the article is the writers opinion
Some pellet smokers have offset boxes too.
Typical opinion article. I personally have no desire (like many others) to babysit a long smoke, or any smoke for that matter. Regardless of the smoke, there will always be some work involved… such as focusing on complementary foods. Good luck in your endeavors, but never say never.
Awesome explanation & I couldn’t agree more. I own a Pellet grill, Kamado & added a Workhorse offset 2 years ago & nothing comes close to the low & slow on the offset. It is however a labor of love but I find it difficult to go back to ribs, pork butt, brisket on the pellet grill because the difference is night & day.
Nothing comes close to hard wood smoking. There’s really NO comparison
This article is lacking science and dripping with confirmation bias. Someone with over 50 years smoking experience may not understand what todays smokers are capable of. The pellet smoker I have can cook as low as 175 degrees and there is plenty of smoke and can cook for as many hours as you want. Heat is heat. Is the smoke actual any different? A good experiment would be to get the very best traditional and pellet smokers and smoke masters together and agree to prepare a specific meat cooked with the exact same meat preparation (salt, rub, or marinate). Have a random sample of people consume the smoked meats and rate them. The people should not know anything about how the dishes were prepared. Compare ratings and see which were rated highest. Would traditional or pellet methods be rated higher or both equal?
I agree 100% with smoking. Grilling a steak are hamburgers, pellet grilling is the way to go.
I think you are used to what you are used to. I’ve used the wood fired smokers and charcoal grills for many, many years. Then I heard of Traeger, bought one and never looked back. My meats are SMOKED with a low and slow burning smoking sensation. If I want them cooked as in an oven with not much smoke, I can do that too on my Traeger, but my pellets smoke, and I mean that smoke bellows from my smoke stack or chimney as I call it. I don’t fast cook a brisket. My Traeger takes its time based on the settings. So for you to say that a pellet smoker doesn’t smoke, you must be smoking, and I ain’t talking meats either!
WRONG…Use a “smoke tube”, taste is no different than waking up every 2 hrs to stoke the fire !
I have an offset smoker and a vertical offset smoker both of them are my pride and joy! Pellet grills are basically outdoor ovens.
I would never have a pellet grill, most people miss this point. They are dual fuel. Must have pellets as one fuel and electricity for the other. If you can’t plug it in it is useless. On my kettle grill I can burn wood if I have no briquetts.
It boils down to having an absolute airtight box so that you can control the air flow to your burning heat source. The heat source imparts not only heat but flavor from the byproducts of the combustion process. A dense charcoal that has been produced in a way that off gases most all of the natural wood flavors can be used along with whatever unburned wood that you want to use as the flavoring source. As a general rule, raw wood chunks being used to heat and smoke with will create a flavors because of the unwanted creosote and other flavors that will be created early in the combustion process. Many old time pits used a separate pile of wood that was slowly burning and the embers would be tossed into the firebox of the smoker to get the desired heat and flavors.
My personally use a well insulated and completely airtight smoker with an electronic temperature controller that can keep a temperature for 24 hours if you want with no need to babysit anything. Most any good airtight smoker can be used with the proper addition of a temperature controller. There are a lot of brands out there. Anything that keeps your smoking chamber at a constant temperature and can also keep track of the meat internal temperature is a great tool that takes much of the risk that people take when attempting to do everything manually.
I have used lots of different smokers at this point and can tell you that I’ve learned spending money on a good temperature controller allows you to pretty much use any kind of airtight smoker box with predictable results. It’s just a matter of how much do you want to spend on that box or do you make one yourself.
You have the most intelligent take whatever. He is using a flimsy cheap Trager smoker (laughable). I, like you, have a completely air tight pellet smoker (Lone Star Grills) made out of heavy 304 steel and I use wood chips in my auger too so I get really intense smoke flavor. I can set a temp and not worry one bit that it will stay that way.
I disturbs me to read negative reviews about pellets smokers and they’re using a flimsy Trager as the reference point. But as the saying goes “you get what you pay for”
This article was an extremely Long-Winded way to say I only use dirty smoke and not clean smoke in my smoking of meat. Clean smoke that is produced from a pellet grill can and will produce the same type of flavor as a regular charcoal or wood smoker. That dirty smoke is not necessarily good or better. The clean smoke that a pellet grill gives off does have flavor. It’s just not overpowering . And this is coming from someone who has used a charcoal smoker for 20 years and just moved over to a pellet smoker. Both have advantages but the clean smoke of a pellet smoker I’ve noticed is much better
I made the switch to a pit boss 1600, since using it I put my Jen air grill to the curb. For good smoking set under 200 and only use good pellets never Traeger or pit boss pellets. It runs 5 days a week and fresh or frozen pizzas are great. My wife loves whole chicken on it.
totally agree with you.Used Masterbuilt propane smoker with water dish.cooked every Friday,Saturday Sunday for 17 years that’s over 2500 cooks, everyone raved about,ribs,brisket,Boston butt.
I have cooked on a offset smoker and a pit boss pellet smoker. I think prepping your food the right way makes a huge difference. Dry rub, marinate, refrigerate overnight and take out 1 hour before smoking. And heating up smoker before. I have cooked briskets, pork butt, sausage, ribs and turkey on my pellet smoker and have had people rave about it. Sorry don’t completely agree.
And that is why I went to a pellet grill. After 30 years of tending offset smokers, it was time to give myself a little R and R during a brisket smoke. Though there is some validity to the author’s comments, unless you are being paid to do the smoking at a BBQ joint…. get yourself a pellet grill.
I have a smoker and a pellet grill. For sure, the smoker is a bit more work but it produces superior smoke meats and gives a better bark. The pellet grill is nice for bigger cuts of meat like a 18 pound brisket. It is basically a wood fired convection oven and any idiot can make some fine tasting meats on it. Me included.
I have a traeger pellet grill that I use for all my smoking. This article is correct. It does not produce enough smoke to enhance the flavor. To get around this I use a smoke tube inside the pellet grill and it works fantastic. I get the desired smoke flavor that I want and the temperature is always consistent thanks to the pellet grill.
Idk I’ve done some briskets on a pellet grill that had a beautiful smoke ring
I have a wood propane smoker that uses wood and you add wood every hour. I also have a pellet grille. Your article says it’s more convenient using a pellet grill and better tasting with would and I agree 100%. You get more robust smoke flavor wit wood.
Flare-ups, not flair-ups lol. And I get both excellent flavor and smoke rings from my pellet grill
Great article Keith. I use a Pellet smoker for a slow and wonderful cook on Ribs, Prime Rib and Turkey at the holidays. Alder pellets get the flavor, the low temp (185/200) get the cook. When I smoke fish 12 hours of brine, dry and s steam smoker with Alder chunks get the job done. Any serious smoker has at least 3 different style smokers on their property. A pellet smoker is WAY better than a Weber .👍
I started out with using wood as well as charcoal and had great results. I then switched to a Pit Boss Austin XL and had much success, and even great smoke rings. I have recently switched to a RecTeq (I will NEVER own a Traeger, too expensive and I think people are just paying for the name) and it is by far the best I’ve had. To get around not much smoke flavor, I use a smoke tube and still with great results.
Well you definitely have more time on your hands than I do.
I couldn’t agree more. When I had to move from my suburban home into a townhouse with a tiny deck I didn’t have room for a smoker so I switched to a pellet grill. The biggest name in pellet grills and I have never been enamored with it. I can’t wait for the day to arrive e when I can finally replace it. I would add however, that offsets are not the only true way to smoke meat. A went from an offset to a kamado style grill and found the smoking results to be comparable with the added benefit of grilling flexibility.
I own a pit boss and love it! I make pork ribs and chicken on it. I make steaks and burgers on my charcoal grill and I make beef jerky on my electric smoker and yes it uses wood. So I guess it’s all personal preference.
I resisted a pellet grill for years. Broke down when Weber made the Searwood 600XL. Have put it against my traditional firebox smoker with a pretty tuff crowd of friends. Result? They could not tell the difference. In both cases after 12 hours I clutched and raised the temp to 350, from 250, for anothe 2 hours. Anyway, it only took me 40 years to buy one and I really like it.
I’ve been smoking meat for over 25 yrs from experience passed down from relatives down south and “ole smokey” tutorials. I definitely endorse this article.
I totally agree. That’s why I believe Masterbuilt smoker was a great idea smoking with chunks of wood and adjust temp and time so you can walk away. Has several other benefits. I wouldn’t trade my Masterbuilt just upgrade. My friend has a pellet smoker one when they 1st came out and his problem is pellets gaming in the spindle
II have tried wood chunks and pellet smokers. In my opinion, old school smokin is best and has more flavor
Amen
Very well written .
Thank you
Sure makes sense.
What are your thoughts on gravity gravity charcoal smokers? They are supposed to combine the convenience of a pellet grill, with the flavor of lump charcoal
You are wrong , I have a camp chef and I have plenty of smoke and my bbq is championship level… I was on a competition team for 15 yrs so I know what I’m talking about. And actually steaks on a pellet are not as good as with wood or charcoal. Everyone has an opinion , but the fact remains pellet grills will be around for a loooog time.
There is room in this world for both methods. I love my pitboss but to each his own. I only do steaks and burgers on charcoal. The point is to cook some great food and enjoy life!
You are correct Jeff. I have never ever heard my wife complaining there wasn’t enough smoke in the awesome brisket. Use the Meater probe and bring that 15 to 18 lbs brisket to 204 °F and let those Lang fools grill their meat for 36 hours.
I get a 1/4″ smoke ring in the briskets and pork I cook on my Pitboss smoker/grill. Set it and forget it. Then I have time to do other stuff. I am not knocking an offset smoker and chunks of wood though. But meat is too expensive for “trial and error”. Ruined a pretty expensive brisket one time on a charcoal grill.
I have done both. The fire box way is not consistant and a hassle to keep temp right for a long cook. Slow smoke on my traeger gives plenty of smoke, and sooo much easier. And I have heard many times, “Thats the best I’ve ever had”, on several kinds of meat. Im staying with my Traeger.
100% agree!
I agree, besides the mechanics of the pellet grill smokers, can often break down. I, was told about a man having his pellet auger get jammed. I smoke with a home built Ugly Drum Smoker. There isn’t a lot of mechanics involved, and a lot of smoke time in one when it comes to a long haul smoking session.
I love my Rec Tec smoker and yes some food requires more of smoke flavor otherwise a heavier smoke taste while others are just fine with a light smoke flavor in my opinion. But thank you for sharing your insight on the topic.keep smoking with that flavor folks light or heavier .
The pellet units are tempting due to the convenience and simplicity, but I love a good strong smoke flavor. I have friends that use pellet smokers who have told me that I would be disappointed.
I enjoyed your article.
So adding a smoke tube to a pellet grill isn’t acceptable? I have smoked briskets on my pellet smoker for 16-18 hrs till they reach an internal temperature of 205° f and have came out with delicious brisket. .
This is why God invented smoke tubes for pellet grills they not only help add smoke flavor but help the cooking time as well it’s a win win.
So the biggest conundrum for the back yard q’er is do I store pellets in the neat little seal tight containers ready to use in any weather or do I use a huge box to store the big chunks of wood that I will need 3 times to amount of vs pellets?
I guess the answers are what level of BBQ’er are you? Weekend warrior or on the road to feeding the local neighborhood? If the latter is your choice then invest in a big ass wood chunk smoker. If not get that pellet grill and a couple of smoke tube’s ($5 on Amazon) and let the smoke roll!
You cannot dismiss or knock the pellet grill until you have tried the Ninja Woodfire pellet grill. How can you write an article about it if you “never bought one.” This powergul amazing machine is fantastic!
Public Grill is just like a oven I refer to it as a easy make oven it is a no-brainer
You are a 100% exactly spot on right cooking with pellet grill just gives a slight Smokey flavor old school barbecue/smokers are still the best right on brother good job
I have a pellet smoker and I somewhat agree but l have found that it you reduce the heat far below recommended temperature you can get satisfactory results.
Agree whole heartally, have done both and wood smoke is far better for giving a true smoked flavor.
I have both a stick smoker, and after 12 years bought a pellet smoker. Each is it’s own tool. Brisket, chuck, and pork butt all start on the stick smoker, and finished on the pellet smoker. Quick smokes are done with a smoke stick in the pellet. Always good, and each smoke is different. At 66 years, I’m not as keen to stay up overnight anymore.
Smoking poultry is probably one of the best suited pellet grill methods. Poultry isn’t exactly a low and slow food. For the record, I’m a stick burner but can see how it can be an added tool.
My understanding is that the lack of smoke flavor is not because the pellets aren’t in an offset firebox and you can certainly do very low and slow with them amd get temder meat. I think it’s because the pellets are so compressed that they don’t have enough air space within the wood to combust in the way that goes the most desirable and pronounced smoke flavor. I’ve owned two pellets grills and now have a gravity fed smoker that can use wood chunks or splits and the flavor difference is night and day but my recipes and cooking methods are the same.
A smoke tube, which is basically a mesh tube you fill with pellets and light and then let smolder, goes a long way towards making up for this deficiency.
I have both an offset that I have used for years and a vertical pellet smoker for the past 2 years. For long smokes the pellet is better because it maintains the temperature automatically. With my offset, there would be temp variations based on the charcoal and chunk burn time and air flow that I would have to adjust for. Usually those adjustments would not be immediate like on the pellet smoker.
While you’re not wrong, smoking is still smoking weather it’s offset, campfire or pellet. Some of us like a light smoked flavor. Pellet offers a fool proof way to try it out.
You are absolutely 100% correct. When someone tells me they bought a smoker and I ask what kind and they tell me it is a Traeger. I just smile and politely say, no offense, but you bought an oven for your back yard. I’ve never had something smoked in a Traeger that actually had any smokey flavor.
The concern about lack of smoke is why I purchased the camp chef woodwind pro. It has a box for wood chunks to supplement the smoke and it works really well. Sort of the Best of both worlds.
Oh how I would love an offset but up hear in Alberta I find the temperature swings to difficult to properly manage one. The larger pellet grills give me loads of smoke for a beautiful smoke ring on an 16 to 18 hour full brisket. But I agree I would still would like an offset
Joe
Stupid and Luddite.
I used to be on a BBQ team in highschool and I was the pitmaster using a real offset smoker the school provided. Fast forward about 3 years and I won a pellet grill at the job and I cooked the crap out of that thing but something was missing. I longed for that authentic deep smoke flavor that the smoker I used in highschool produced. I finally bought an offset smoker and my family wants to sell the pellet grill. Nobody’s using that anymore.
Go buy you a Lonestar Grillz pellet smoker. You will have constant smoke throughout your entire cook. Best grill on the market.
I have long been a fan of both methods but since buying my pellet smoker I’ll never back to a stick burner. It is so convenient and I get great flavor every time I use it! No baby sitting the firebox, no storing of wood stacks and honestly the damn thing looks awesome too! (Lone Star Grillz with the off road package) Everyone has an opinion and your article is well written but I’ll stick with my pellet smoker.
I have a Kamado Joe and there is no comparison. I did pick up a used traeger for cheap. It’s basically an outdoor easy bake oven. I’ll use it on hot days when I’m feeling lazy and I also don’t want to heat up my house. As mentioned by another, marinated chicken thighs are great to cook on it. But for pork, brisket or short ribs, it’s going on the KJ.
You have not mentioned the Masterbuilt Gravity aeries which used both wood and charcoal and PID controller producing enhanced wood flavors. Although it is not a pellet grill it does have the same controls as a pellet grill and instead of pellet fed through auger it is gravity fed with charcoal and wood.
1/4 to 3/8 inch smoke ring each and every time I smoke a brisket on my pellet smoker. Set the temp to 170 until the stall, wrap in butcher paper until 205, and let it rest a couple of hours in a cooler. Always tender, always jiggly, always juicy. Many a stick smoker user has had my brisket and purchased a pellet smoker for themselves. They only use their offsets when doing large cooks (multiple brisket at a time, several chickens or racks).