Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking
Interesting test…..i like the LSG with the crust but would be nicer to taste the pecan. Put it on the LSG at lower temp to get more smoke then crank it up for the sear! Nicely done mate!
I like these comparisons. I have an older SmokeFire and have come to like the taste of my steaks seared on that, even more than off the kettle. Never thought that would be possible as charcoal has always been my favorite.
I didn’t watch the end of the video yet when I’m writing this but the lone star grill flammig was incredible. I would like that one the most. That flame looked like what I get on my Weber Genesis gas grill with my grill grates on. And one more thing, GO VOLTS. Even though I’m a Ohio State fan
Thanks Neal - I have been using that same 2-2-2-2 +5 rest method with my gas grill and I've had consistant amazing steakhouse results for years now with the Costco rib-eyes. - Cheers!
The Ummu's have it called again. Great job Neal and Amy , another fair comparison and the taste has spoken. Great recipe Neal. Stay safe and keep up the good work on your videos. Fred.
Great side by side. Thanks for all the work you guys do to share this content! Just curious, how would you rate these in terms of functionality. i.e. grill setup & starting process, ease of use for controls, and overall cook experience using full surface area when cooking to the end result? Not sure if you've already done that comparison or not. If you were to do that type of comparison, would it still be these 3 grills or would you exchange any of them out for the Traeger for a mor like for like grill comparison? Cheers!
I'm looking for a new grill myself. I have a pellet and gass grill combo. While i was away, my wife left my grill out exposed to the hurricane here in Florida. Needles to say, the auger broke from the wet pellets. It was great and did well, but you sacrifice space with a combo grill. I was really leaning towards the apex 36 from camp chef. It's a new model they discontinued, and i assumed either didn't work well or the manufacturing process was causing them grief. I've watched a ton of videos and searing is something important to me. I love cooking meat low and slow then reverse sear them. This video was informative but nobody cooks one steak. If i need to cook one steak I'm going old school on a small portable charcoal grill. I am leaning towards the weber as you did in your video that steak was moved all around the grill while the others were pretty static. I also like the ability to add a rotisserie to it. Something about hanging meat while cooking makes a better flavor. I think a good sear cook of would be with 3 to 4 streaks being seared not a single streak. I would guess that the weber or camp chef with a side kick would be the top. Let me know your thoughts
in another video...and after talking to Weber...for regular grilling like this...its recommended to use standard mode...only when the top is going to open for a period of time...like griddling...do you want manual...something I didnt agree with...but after they explained why....I understood...
I have played with both...I have had back and forths with Weber...we think its better for normal grilling like this....the manual mode should be used when grill lid is open...sounds weird I know...by keeping the lid closed...it helps heat up the unused grill grate as well...
Apologies if I’m mistaken, but was the 🥩 on the Searwood grilled right in the centre? Wondering because that tends to be the coolest spot on the grill vs the sides, so that might impact the level of sear.
I have the Lone star but I've always been disappointed in the smoke flavor or lack of. Had an old Traeger before it and had more smoke flavor. Love everything else about it and the way it smokes during a cook, I have no idea why I'm getting less flavor.
Do you use wood chips..I think thats where I get frustrated...I cant really tell much difference in the chips...I actually did a video...not sure if you watched or aware...traeger vs lone star...the results were so similar we could not taste a difference
Thanks, yes I have used them but I'm not sure I could taste a difference either. I also saw the Traeger vs lonestar video and I had remembered that you gave a slight edge to the Traeger. Maybe Im expecting too much based on the constant smoke from the lonestar. Sometimes it's hard to tell much the day of the cook due to being it it all day but when I open a bag of left over pulled pork from the fridge the next day, it should have a smoky smell. I don't see that. Using Bear Mountain pellets. Best result from a 50/50 blend of oak& hickory.
Awesome looking steaks Neal! Nice comparison too. The LSG had a better crust but honestly I just wouldn’t sear a steak on a pellet grill. Try searing one on the “beast!” I’d like to see that. Cheers buddy!
@@PelletsandPits just realized that place is here in Louisiana close to a paper mill that I visit. I’m going to stop by that place the next time I’m around Mansfield.
another good video but im curious why noone puts gmg grills in their comparisons? ive absolutely loved mine and have had it for 15 years with zero issues. can easily sear a steak. its almost like because they dont advertise noone knows about them.
Ok, I’m confused on the searing procedure. I’m new to pellet smoking and am thinking of ordering the 42” Lone Star Grillz. I have been watching all the videos made by Chris on the LSG website. If I understood Chris correctly on his reverse sear video, he said to set the FireBoard to 450 and open the hood to sear (otherwise the temp won’t go above 450). If that information is accurate, is it possible this sear test was conducted at 450 degrees since the hood was down? I would love some clarification on this if anyone knows the answer.
If you presented me those three steaks and I didn’t know which grill was used I’d choose the one on the right every time. No question. The two steaks on the left were not evenly cooked like the one on the right. The one on the right was even medium rare all the way through. Out of the three I think the one in the middle was the least amount of sear/crust. Knowing which grill cooked which steak only reinforces the opinion that the Weber is the weakest at searing.
I hate calling them pellet grills. There is not the direct heat on most and even those with the firebox having a door to open over a very small area for direct heat are not hot enough. I have a Traeger smoker and a Napoleon 500 with a sear station that gets hot. I can reverse sear them on the smoker and then get the crust I want on the sear station. Even if you had the little Webber kettle charcoal grill to finish them off I think that would give a better crust. Have you thought about putting a cast iron pan in there to get hot and retain that heat from loss when the door gets opened? When I first only had the smoker that made a huge difference as once it was hot the opening of the door did not matter as much. Now all the steaks looked juicy and moist but the third one was the only one that looked like it had a crust.
@@PelletsandPits Oh, I asked a question under your griddle page, but it may be better suited here. Delicata Squash is now in season, any ideas on how to cook it as opposed to roasting in the oven? I am kinda thinking the smoker may be best but I do think it would make a great video.
Glad you mentioned that...I competed in a wing contest recently and mentioned that idea exactly... I am posting that video Today...Sat. Sept 7th...Alabama White Sauce Chicken Wings We did a taste test video on this channel...brought in other people to verify the results....It was unanimous I find them better than what I have ever used so far...so for me its really easy...just like my favorite spatula or griddle.... I honestly could care less what pellets you use....its your money and your time...nothing bias when you prove it...
I have a traeger. You can sear on it using a cast iron griddle, but there are a few issues with it. 1. It doesn't hold the heat during the sear because of opening the lid to flip, which isn't a huge deal. 2. If it flares up it's out of control and you'll either burn the meat or will have to pull it off early, which messes up the cook. 3. The quality of the traeger is cheap and it gets destroyed within a few years. It's metal is thinner and with uncontrolled flare ups a lot of internal pieces have rusted and burned away. I was very disappointed in the quality, and I took care of my investment. I had it for 3.5 years, and now I'm looking at either a Yoder or Lone Star.
Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking
LSG is a dream grill for me. I'm impressed with both the Pit Boss and the Weber too!
Love mine...
Interesting test…..i like the LSG with the crust but would be nicer to taste the pecan. Put it on the LSG at lower temp to get more smoke then crank it up for the sear! Nicely done mate!
I like these comparisons. I have an older SmokeFire and have come to like the taste of my steaks seared on that, even more than off the kettle. Never thought that would be possible as charcoal has always been my favorite.
Completely agree...charcoal is my favorite as well....
I didn’t watch the end of the video yet when I’m writing this but the lone star grill flammig was incredible. I would like that one the most. That flame looked like what I get on my Weber Genesis gas grill with my grill grates on. And one more thing, GO VOLTS. Even though I’m a Ohio State fan
Interesting!
I've owned my LSG for a year or so and have never cooked a steak on it, I think I will after watching your video. Good job!
Definitely a reverse sear for sure...we also have a whole tenderloin that we grilled on there as well...we have that video if interested,,
Great vid. At what internal temp did you cook the steaks?
If I walked up with my plate, I would pick the Searwood steak.
You now need a recteq grill. I would love to see a comparison between the recteq or perhaps recteq dual fire and the others.
I love Smoken Pecan! Smokes good at all temperatures! And the flavor! Thanks, kids, for another great video!
Thanks Neal - I have been using that same 2-2-2-2 +5 rest method with my gas grill and I've had consistant amazing steakhouse results for years now with the Costco rib-eyes. - Cheers!
The Ummu's have it called again. Great job Neal and Amy , another fair comparison and the taste has spoken. Great recipe Neal. Stay safe and keep up the good work on your videos. Fred.
Glad you enjoyed it Fred...
I hope you're filming, because we know you're grilling!! Happy Labor Day grillers😊
Great side by side. Thanks for all the work you guys do to share this content!
Just curious, how would you rate these in terms of functionality. i.e. grill setup & starting process, ease of use for controls, and overall cook experience using full surface area when cooking to the end result?
Not sure if you've already done that comparison or not.
If you were to do that type of comparison, would it still be these 3 grills or would you exchange any of them out for the Traeger for a mor like for like grill comparison?
Cheers!
We can definitely do something soon...cheers
Always good time watching your videos and I agree with you smokin pecan pellets are the best I have found if you want more smoke.
You got that right!
What do you think about using Royal Oak charcoal pellets for searing? Dont they reach more temperature and uses less pellets when searing?
I personally dont think so....
I'm looking for a new grill myself. I have a pellet and gass grill combo. While i was away, my wife left my grill out exposed to the hurricane here in Florida. Needles to say, the auger broke from the wet pellets. It was great and did well, but you sacrifice space with a combo grill. I was really leaning towards the apex 36 from camp chef. It's a new model they discontinued, and i assumed either didn't work well or the manufacturing process was causing them grief. I've watched a ton of videos and searing is something important to me. I love cooking meat low and slow then reverse sear them. This video was informative but nobody cooks one steak. If i need to cook one steak I'm going old school on a small portable charcoal grill. I am leaning towards the weber as you did in your video that steak was moved all around the grill while the others were pretty static. I also like the ability to add a rotisserie to it. Something about hanging meat while cooking makes a better flavor. I think a good sear cook of would be with 3 to 4 streaks being seared not a single streak. I would guess that the weber or camp chef with a side kick would be the top. Let me know your thoughts
I noticed that you didn't use the sear setting on the webber??? I use it, and it works well for me.
in another video...and after talking to Weber...for regular grilling like this...its recommended to use standard mode...only when the top is going to open for a period of time...like griddling...do you want manual...something I didnt agree with...but after they explained why....I understood...
My Pitboss went into the scrap pile in 3 years the auger kept jamming and the last time burnt it out
Is putting the Searwood on setting 10 in manual mode not as efficient as setting the temperature at 600?
I have played with both...I have had back and forths with Weber...we think its better for normal grilling like this....the manual mode should be used when grill lid is open...sounds weird I know...by keeping the lid closed...it helps heat up the unused grill grate as well...
Apologies if I’m mistaken, but was the 🥩 on the Searwood grilled right in the centre? Wondering because that tends to be the coolest spot on the grill vs the sides, so that might impact the level of sear.
Nice video. Gotta mention trying the Halo brand pellet geikk/smokers.
They have pulled the whole pellet grill line.....problems with them
@@PelletsandPits really? I've not heard that! The company I work for sells Halo, I'm going to have to check into that. Thanks for the info.
You would have much better lsg results if you cooked low at first, got more smoke and did a reverse sear at end
@@bkent99 this is not a reverse sear video. We have plenty of those. This was directly a sear video…
Liking that Searwood more and more.
The Webber replaces a gas grill better then any of the rest because you can actually cook and sear on the full grill not just one spot
I have the Lone star but I've always been disappointed in the smoke flavor or lack of. Had an old Traeger before it and had more smoke flavor. Love everything else about it and the way it smokes during a cook, I have no idea why I'm getting less flavor.
Do you use wood chips..I think thats where I get frustrated...I cant really tell much difference in the chips...I actually did a video...not sure if you watched or aware...traeger vs lone star...the results were so similar we could not taste a difference
Thanks, yes I have used them but I'm not sure I could taste a difference either. I also saw the Traeger vs lonestar video and I had remembered that you gave a slight edge to the Traeger. Maybe Im expecting too much based on the constant smoke from the lonestar. Sometimes it's hard to tell much the day of the cook due to being it it all day but when I open a bag of left over pulled pork from the fridge the next day, it should have a smoky smell. I don't see that. Using Bear Mountain pellets. Best result from a 50/50 blend of oak& hickory.
I always sear with charcoal pellets.
Awesome looking steaks Neal! Nice comparison too. The LSG had a better crust but honestly I just wouldn’t sear a steak on a pellet grill. Try searing one on the “beast!” I’d like to see that. Cheers buddy!
Right on
On my Pit Boss Titan I put a cast iron pan in and heat it up rather than using the searing option.
Definitely going to order those pellets. Steaks look amazing and cooked perfectly 👍🏻👍🏻👍🏻🤤🤤
So good! Thanks bud....Next week you should be getting something...
@@PelletsandPits just realized that place is here in Louisiana close to a paper mill that I visit. I’m going to stop by that place the next time I’m around Mansfield.
Watched a Chris video where he cooked low for about an hour and then seared for two mins on each side at end.
another good video but im curious why noone puts gmg grills in their comparisons? ive absolutely loved mine and have had it for 15 years with zero issues. can easily sear a steak. its almost like because they dont advertise noone knows about them.
100 agree....
Ok, I’m confused on the searing procedure. I’m new to pellet smoking and am thinking of ordering the 42” Lone Star Grillz. I have been watching all the videos made by Chris on the LSG website. If I understood Chris correctly on his reverse sear video, he said to set the FireBoard to 450 and open the hood to sear (otherwise the temp won’t go above 450). If that information is accurate, is it possible this sear test was conducted at 450 degrees since the hood was down? I would love some clarification on this if anyone knows the answer.
The far right side is the hottest part on the Searwood. You should have cooked its steak there.
Like to see “some” validation for my SearWood.
Boss, that is some good groceries. Dang......
hahahaaha
If you presented me those three steaks and I didn’t know which grill was used I’d choose the one on the right every time. No question. The two steaks on the left were not evenly cooked like the one on the right. The one on the right was even medium rare all the way through. Out of the three I think the one in the middle was the least amount of sear/crust. Knowing which grill cooked which steak only reinforces the opinion that the Weber is the weakest at searing.
You want more crust on the pitboss don't close the lid when your searing...
I hate calling them pellet grills. There is not the direct heat on most and even those with the firebox having a door to open over a very small area for direct heat are not hot enough. I have a Traeger smoker and a Napoleon 500 with a sear station that gets hot. I can reverse sear them on the smoker and then get the crust I want on the sear station. Even if you had the little Webber kettle charcoal grill to finish them off I think that would give a better crust.
Have you thought about putting a cast iron pan in there to get hot and retain that heat from loss when the door gets opened? When I first only had the smoker that made a huge difference as once it was hot the opening of the door did not matter as much.
Now all the steaks looked juicy and moist but the third one was the only one that looked like it had a crust.
You will end up ruining your box dripping crap over the box eventually. Just get a cast iron and use the pellet cooker to gomlower and reverse sear
The LSG obviously, as you can get a charcoal thing for it 🤣
He doesn’t use the charcoal insert. The LSG has a sear station.
@@kokicubano I know yet it remains the only one capable of searing with charcoal
Those steaks needed 30-45 seconds less time,imo. Unless the camera is changing the color.
What's that sound? Oh... that's the steak mooing because it isn't cooked!
Hey if you want dry overcooked and nasty steak..be our guest...cook it the way you want it...thats what we did..
@@PelletsandPits LOL! You have to cook the meat until there is no blood left ;)
@@PelletsandPits Oh, I asked a question under your griddle page, but it may be better suited here. Delicata Squash is now in season, any ideas on how to cook it as opposed to roasting in the oven? I am kinda thinking the smoker may be best but I do think it would make a great video.
For us common folk,pit boss all day...
No
The only people that talk about those pecan pellets are sponsored. Nobody else ever talks about them, bias if you ask me
Glad you mentioned that...I competed in a wing contest recently and mentioned that idea exactly... I am posting that video Today...Sat. Sept 7th...Alabama White Sauce Chicken Wings
We did a taste test video on this channel...brought in other people to verify the results....It was unanimous
I find them better than what I have ever used so far...so for me its really easy...just like my favorite spatula or griddle....
I honestly could care less what pellets you use....its your money and your time...nothing bias when you prove it...
That's not crust on the lonestar, it's burnt in my opinion.
No Traeger. Stopped watching video. Cya
I have a traeger. You can sear on it using a cast iron griddle, but there are a few issues with it. 1. It doesn't hold the heat during the sear because of opening the lid to flip, which isn't a huge deal. 2. If it flares up it's out of control and you'll either burn the meat or will have to pull it off early, which messes up the cook. 3. The quality of the traeger is cheap and it gets destroyed within a few years. It's metal is thinner and with uncontrolled flare ups a lot of internal pieces have rusted and burned away. I was very disappointed in the quality, and I took care of my investment. I had it for 3.5 years, and now I'm looking at either a Yoder or Lone Star.
You think a made in China Traeger that is 40% more than comparable smokers and can barely hit 450F is a winner? Sure thing, bro.