Pellet Grills To Replace Gas Grills?

[gwapogorilla]

I'll be sure to tell my client that the grill they just made was really made in China...lol

"Made"...or "assembled"? Putting parts together or painting the finished product isn't "making".
Before I purchased my grill, I did extensive research on pellet pits. I called several companies and asked questions...including Traeger. The replies I got from both Traeger and Green Mountain, "All of our grills and parts are manufactured in China."

Now, for the record...I am not saying anything negative about Trager. I bought one of their smallest pits for my dad about a year ago. It is performing nicely.

 

[HoppyDaze]

Why would a metal fabricating company simply assemble a bbq. Anyway... moving on. They are a nice grill. I've had one for about six years now. It was made in that factory. I saw them making them!!! I swear!!! I just want you to think I know everything about Traeger!!! lol

 

[JeepDiver]

Why would a metal fabricating company simply assemble a bbq. Anyway... moving on. They are a nice grill. I've had one for about six years now. It was made in that factory. I saw them making them!!! I swear!!! I just want you to think I know everything about Traeger!!! lol

Because now they are a grill company.

Not sure if it is 100%, but they have outsourced the fabrication of their grills to china. 6 years ago they were all US made, but if you buy one of their stock models now, it was made in China

 

[HoppyDaze]

They are nice grills, we got ours at cost because we had the inside deal. But if I were to spend over $500 on a new smoker I think I'd go with the Mak.

 

[JeepDiver]

They are nice grills, we got ours at cost because we had the inside deal. But if I were to spend over $500 on a new smoker I think I'd go with the Mak.

You mean if you were to spend over 2000 that is the problem I am having now, I know I'm going to be in the 1500+ range to get the type of controller, size, inuslation that I want. Then I think it isnt that much more for a mak or memphis. Then I realize I'm talking about 2000 for a grill

 

[gwapogorilla]

You mean if you were to spend over 2000 that is the problem I am having now, I know I'm going to be in the 1500+ range to get the type of controller, size, inuslation that I want. Then I think it isnt that much more for a mak or memphis. Then I realize I'm talking about 2000 for a grill

Yep, The total package for my Yoder 640 was $1800...but that's with shipping too. That price also includes custom made stainless steel grill grates though.

As I stated before, bout a year ago a bought the small Traeger grill and an Ortech digital control on Ebay for a total price of $400...including shipping. It was a gift for my dad. I have to tell you, that little grill is really impressing me! The food coming off of it tastes just as good as the food coming off my Yoder. Of course, he is using the same pellets that I do.
I think a lot has to do with the pellets you use. I use Lumberjack 100% flavor wood...100% hickory, 100% cherry, 100% apple and 100% maple.
So basically, I am using the same wood for smoking that I do for cooking.

 

[gwapogorilla]

They are nice grills, we got ours at cost because we had the inside deal. But if I were to spend over $500 on a new smoker I think I'd go with the Mak.

They really are decent little units. I jumped right in on a Yoder 640...one hell of an investment for a grill. $400 for a Traeger from Ebay isn't a bad price with the Ortech controller. They won't last as long, but it someone want's to get their feet wet, that's a good way to go.

 

[jammin]

When you say won't last as long, can you add anything that is quantifiable to that statement?

 

[DougK]

Nope, they are made in China. The customize job you see is done in several places here in the states. But the grills and their working components are made in China.

I'll be sure to tell my client that the grill they just made was really made in China...lol

to be fair, you could both be right.

The smoke generator/electronics could have been made overseas.

 

[gwapogorilla]

When you say won't last as long, can you add anything that is quantifiable to that statement?

Sure. My Yoder for example is constructed of 10 gauge steel...which is just a tad thicker than 1/8". So, naturally it won't rust out as quickly. Same with Fast Eddie's and Maks...all thicker.
If you want a better understanding of pellet pit performance, troubles, testing and opinions....I suggest visiting one or both of these sites.

Smoked-meat.com http://www.smoked-meat.com/forum/index.php
Quite a few Yoder owners in here. A few Mak owners too. Great site!:rockin: The owner and mediators are really cool people. You can speak your mind, ask questions and get HONEST answers.

Pelletheads.com http://pelletheads.com/ "Mostly" green mountain grill owners in this forum, as the owner and the head moderator deal in green mountain. Personally, I don't hang out there as I find the moderator to be a real ****** bag. But, there are also Mak owners and Fast Eddie owners there too. Just be really careful of what you ask or post, as the moderator DOES NOT like anybody talking or suggesting poorly about green mountain. If you do, he and all of the other posters that want to suck his teet will dog pile on you!

 

[JeepDiver]

Finally ordered my PG500 today. Hopefully it will be in by next Friday. Getting rid of the gas grill and smoker as soon as I get it set up

 

[gwapogorilla]

Finally ordered my PG500 today. Hopefully it will be in by next Friday. Getting rid of the gas grill and smoker as soon as I get it set up

Personally,I would keep the smoker. The pellet grill is NOT a smoker...not sure why people have gotten into the habit of calling it a "smoker".

I have both a pellet grill and a large electric smoker. Both have their uses. For example...when I cure ham and smoke it, it will be in my smoker for about 30 hours. I start at 80* for 8 hours, move up to 100* for some time, then up to 150*, then finally 180* to finish it off. The lowest my pellet pit will go to is 150*.

I hate to see someone get rid of their toys. Even if they only play with them once or twice a year.

 

[JeepDiver]

Personally,I would keep the smoker. The pellet grill is NOT a smoker...not sure why people have gotten into the habit of calling it a "smoker".

I have both a pellet grill and a large electric smoker. Both have their uses. For example...when I cure ham and smoke it, it will be in my smoker for about 30 hours. I start at 80* for 8 hours, move up to 100* for some time, then up to 150*, then finally 180* to finish it off. The lowest my pellet pit will go to is 150*.

I hate to see someone get rid of their toys. Even if they only play with them once or twice a year.

The pg 500 can cold smoke via the warming drawer and a tray of ice at 70 degrees, the main chamber can go from 180 to 600 and the chargriller can hit 900.

Most pellet grills are actually smokers and do a poor job of actually being a grill. My gas smoker had a low temp of around 200

 

[headbanger]

Personally,I would keep the smoker. The pellet grill is NOT a smoker...not sure why people have gotten into the habit of calling it a "smoker".

I have both a pellet grill and a large electric smoker. Both have their uses. For example...when I cure ham and smoke it, it will be in my smoker for about 30 hours. I start at 80* for 8 hours, move up to 100* for some time, then up to 150*, then finally 180* to finish it off. The lowest my pellet pit will go to is 150*.

I hate to see someone get rid of their toys. Even if they only play with them once or twice a year.

The PG500 is a smoker, and a damn good one at that.

 

[gwapogorilla]

I know what you mean about those gas smokers...they really do suck. Even those "little Chief" units leave a lot to be desired. As much as I like my Yoder, it is a grill... NOT a smoker. IMO, creating smoke does not make a unit a smoker. Too many cars on the road that could be classified as "smokers" that way.
A smoker has temp control in fine increments, even a way to control/add moisture. You can even heat WITHOUT the use of smoke, via electric (or gas if you must), they are usually insulated as well. You can control heat, moisture AND the amount of smoke in the unit.

With your PG500(or other pellet grills) without wood(and smoke) you don't anything.

In my smoker, I hang hams, bacon slabs, summer sausages, pepperoni, pastrami. My grill, or yours, won't do that.

 

[headbanger]

I know what you mean about those gas smokers...they really do suck. Even those "little Chief" units leave a lot to be desired. As much as I like my Yoder, it is a grill... NOT a smoker. IMO, creating smoke does not make a unit a smoker. Too many cars on the road that could be classified as "smokers" that way.
A smoker has temp control in fine increments, even a way to control/add moisture. You can even heat WITHOUT the use of smoke, via electric (or gas if you must), they are usually insulated as well. You can control heat, moisture AND the amount of smoke in the unit.

With your PG500(or other pellet grills) without wood(and smoke) you don't anything.

In my smoker, I hang hams, bacon slabs, summer sausages, pepperoni, pastrami. My grill, or yours, won't do that.

The PG500 is a smoker, and a damn good one...

It smokes as well or better than any of the numerous stick-burner pits I've used over the years, blows komado style cookers away and even holds its own against the big daddy pellet smokes like the FE100. Adding moisture is a simple matter of placing a cake pan with water in zone 2, you can also hang hams or whatever in zone 4 if desired. You do realize that these are wood pellets we are talking about don't you?

 

[JeepDiver]

I know what you mean about those gas smokers...they really do suck. Even those "little Chief" units leave a lot to be desired. As much as I like my Yoder, it is a grill... NOT a smoker. IMO, creating smoke does not make a unit a smoker. Too many cars on the road that could be classified as "smokers" that way.
A smoker has temp control in fine increments, even a way to control/add moisture. You can even heat WITHOUT the use of smoke, via electric (or gas if you must), they are usually insulated as well. You can control heat, moisture AND the amount of smoke in the unit.

With your PG500(or other pellet grills) without wood(and smoke) you don't anything.

In my smoker, I hang hams, bacon slabs, summer sausages, pepperoni, pastrami. My grill, or yours, won't do that.

Ok I'll be sure to tell ever BBQ joint in the south they arent using smokers. FYI when 90% of the world talk about smokers they are talking about something that can hot smoke meat at around 225. Not a cold smoke\curing process. And there have been smoke houses that cold smoke long before electric smokers or even electricity were around.

Im guessing you are a troll and if so you hooked me. Fish on

 

[headbanger]

Hey JeepDiver, go ahead and order one of these if you don't already have one... Once it's lit you can place it in the fire pot chamber and cold smoke all day without even turning the 500 on.

 

[jammin]

^so you just put the tube smoker into the fire pot area, then light it? That's all for cold smoking?

 

[headbanger]

^so you just put the tube smoker into the fire pot area, then light it? That's all for cold smoking?

Yep, pretty much.

 

[TrickyDick]

I've had a Traeger for about 4 years now and they are excellent. But if you want the best....get the Mak Grill

ditto on that MAK.

Built to last a lifetime

 

[TrickyDick]

Bumpimg this to see if anyone new might want to join. Think I have decided that my next grill/smoker will be a pellet burner. Really wanting one that cam do both well. Dreaming about a memphis or mak, also looking at fast eddies. Being able to cold smoke would be a nice plus with the FE, but the contollers on the mak and memphis look a little better. Been reading all the reviews on pelletheads but would welcome input from anyone on here with experience with any pellet cooker that you like. One selling point to SWMBO is that I will be able to get one unit to replace my gas grill and smoker

If you want to cold smoke, get the MAK 2 star with the cold smoke chamber. It can do it all.

 

[TrickyDick]

Personally,I would keep the smoker. The pellet grill is NOT a smoker...not sure why people have gotten into the habit of calling it a "smoker". I have both a pellet grill and a large electric smoker. Both have their uses. For example...when I cure ham and smoke it, it will be in my smoker for about 30 hours. I start at 80* for 8 hours, move up to 100* for some time, then up to 150*, then finally 180* to finish it off. The lowest my pellet pit will go to is 150*. I hate to see someone get rid of their toys. Even if they only play with them once or twice a year.

You can cold smoke in some pellet grills for sure, but agreed, mostly you are hot smoking, not cold smoking.
Props on the curing! Maybe when I'm retired. So far only done bacon and some hot dogs. Would love to get into dry curing though.

 

[TrickyDick]

I know what you mean about those gas smokers...they really do suck. Even those "little Chief" units leave a lot to be desired. As much as I like my Yoder, it is a grill... NOT a smoker. IMO, creating smoke does not make a unit a smoker. Too many cars on the road that could be classified as "smokers" that way. A smoker has temp control in fine increments, even a way to control/add moisture. You can even heat WITHOUT the use of smoke, via electric (or gas if you must), they are usually insulated as well. You can control heat, moisture AND the amount of smoke in the unit. With your PG500(or other pellet grills) without wood(and smoke) you don't anything. In my smoker, I hang hams, bacon slabs, summer sausages, pepperoni, pastrami. My grill, or yours, won't do that.

Maybe I should read the rest of the thread before replying. What smoker are you using? Highly interested...

 

[TrickyDick]

Yep, pretty much.

Very good to know. I've been wondering about where to put it. Never thought to put it below... Thanks for the tip!

 

[gwapogorilla]

Ok I'll be sure to tell ever BBQ joint in the south they arent using smokers. FYI when 90% of the world talk about smokers they are talking about something that can hot smoke meat at around 225. Not a cold smoke\curing process. And there have been smoke houses that cold smoke long before electric smokers or even electricity were around.

Im guessing you are a troll and if so you hooked me. Fish on

FYI...a few years back, I used to work in a manufacturing shop that made the smokers for P&S smokers. Link is here http://www.prosmokernroaster.com/index.php?page=Model_350-HL
These are smokers. Not grills. Not BBQ pits. Not smoke houses. Smokers.

I am guessing you are someone that does not own both. Once you do...you will know the difference.

 

[gwapogorilla]

Maybe I should read the rest of the thread before replying. What smoker are you using? Highly interested...

I used to work at a shop that made P&S smokers. My unit is a custom made job, but all of the parts are from P&S smokers. Built it 24 years ago...and it's still going strong. Of course...it only gets used in the cold weather.

I have steered quite a few of my buddies that were wanting to get into the hobby towards the cheap Masterbuilt smokers.
http://www.masterbuilt.com/index.ph...stainless-steel-smokehouse-w-top-control.html
They can be found cheaper than this listed price, and my buddies all seem to be happy with them. Just big enough for a ham, or a turkey, or a few summer sausages.

Question...does the MAK2star leave the fan running when in "cold smoke" mode?

 

[TrickyDick]

I used to work at a shop that made P&S smokers. My unit is a custom made job, but all of the parts are from P&S smokers. Built it 24 years ago...and it's still going strong. Of course...it only gets used in the cold weather. I have steered quite a few of my buddies that were wanting to get into the hobby towards the cheap Masterbuilt smokers. http://www.masterbuilt.com/index.php/smokers/30-inch-electric-digital-stainless-steel-smokehouse-w-top-control.html They can be found cheaper than this listed price, and my buddies all seem to be happy with them. Just big enough for a ham, or a turkey, or a few summer sausages. Question...does the MAK2star leave the fan running when in "cold smoke" mode?

Had a Masterbuilt and it was a total POS. I won't get into why unless someone really wants to know.

I don't own the two star, so I can't say for sure, but I do have a MAK, and as far as I know, there is only a smoke mode, which is hot smoke, I think around 180° is what it will report, though the temp may be less in some parts of the grill. The fan is on. If you want to cold smoke on the MAK 2 star, there is a separate add-on box that you put over the warming tray portion. My MAK doesn't have the warming tray. There are some posts about this feature on the big poppa smokers forum. If I want to cold smoke on my MAK, I'd need to use the amazin tube smoker.

I am very interested in one of those smoker that can do all that: cold smoke, heat without smoke, hot smoke, and control humidity, and also cool into the 50's. Goal is that I want to try some charcuterie. Had planned to hack up an old fridge, but I don't have a fridge to tear up, and a dedicated smoker like you've got sounds best. I'll look into those P&S units. I bet they're expensive.

TD

 

[headbanger]

I am guessing you are someone that does not own both. Once you do...you will know the difference.

I own both... what's your point?

 

[gwapogorilla]

Had a Masterbuilt and it was a total POS. I won't get into why unless someone really wants to know.
Nope...that's okay. I know they aren't built to last. My brother has one, he uses it one a month during the winter months and he seems happy with it.

I don't own the two star, so I can't say for sure, but I do have a MAK, and as far as I know, there is only a smoke mode, which is hot smoke, I think around 180° is what it will report, though the temp may be less in some parts of the grill. The fan is on. If you want to cold smoke on the MAK 2 star, there is a separate add-on box that you put over the warming tray portion. My MAK doesn't have the warming tray. There are some posts about this feature on the big poppa smokers forum. If I want to cold smoke on my MAK, I'd need to use the amazin tube smoker.
I have a smoke daddy I attach to my Yoder...but only to cold smoke cheese. The whole cold smoke thing just doesn't appeal to my palate at all.
I am very interested in one of those smoker that can do all that: cold smoke, heat without smoke, hot smoke, and control humidity, and also cool into the 50's. Goal is that I want to try some charcuterie. Had planned to hack up an old fridge, but I don't have a fridge to tear up, and a dedicated smoker like you've got sounds best. I'll look into those P&S units. I bet they're expensive.
Honestly, I have never heard of a single unit as you have described here...even at P&S. Pellet grills and smokers give out different results. The fan in the pellet grill is constantly exchanging the air, where as the smoker builds up and condenses the smoke giving a deep smudge in flavor and color. Plus, something in line to what I have is in the $2000 range. Pretty expensive...homemade sounds better.
I like your idea of the refrigerator. The temp control they sell at Midwest Supplies would also work on an electric element. I would contact some of the old junk yards in your area for a fridge. Or, an auction service...they deal with old junk all of the time.
When you refer to "Charcuterie", I assume you are referring to the book? I have looked through it a few times, but it "mainly" dwells on dry curing. Which, can be challenging...considering the temp and/or humidity control requirements for periods of months at a time.
I own "Great sausage recipes and meat curing" by Rytek Kutas. Had it for 14 years now, and I still love it/use the heck out of it.
TD

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