One tip I would give is not to dump the whole bag in the hopper. The bottom of the bag contains allot of fine pellet dust. This can build up + absorb moisture and clog up the auger.
All good advice but I'm really glad I got a small tabletop Pit Boss even though I'd have a hard time entertaining. It preheats in 4-5 minutes and absolutely sips pellets. Makes me use it even more because it fits my lifestyle so well. If I end up entertaining more, I'll just buy a second bigger one because they've gotten so cheap lol.
My man brought a pellet grill home and I had never used one. Oh my goodness! I will never cook on a stove again! This is the most bestest thing that has ever come in to this woman's cooking life lol
Yep, my first smoker was an 18" as well, straight away made 2 racks of ribs and realised i needed bigger as i couldn't fit any more ribs in at the same time
Love the hinge mod!! You’re definitely not lazy, you just don’t like doing certain things and love doing others. Not much different over here! Good stuff bro. Subscribed.
I have a really nice charcoal smoker, holds heat really well. I can walk away for several hours with minimal temperature drop. After watching this video, I believe a really nice smoker is better than a pellet grill with better smoke and less maintenance. I would imagine Steaks burgers and fajitas would be better on a charcoal grill with the high direct heat than a pellet grill. Just personal opinion.
Ok. I just bought a Traeger and am a grill novice. Looking for a new hobby. This video was so helpful and hilarious (love the drink breaks lol). New subscriber!
1st time watching a video of yours! I've had my 1150 Pro Series for about 6 months now and some of what you explained has made me notice a few things that I need to be doing better to produce a better outcome with the food I smoke. Thanks for the advice my man!!
Ive had flame out because I didnt clean the ash pot, and I had a flare up because I didnt clean the dripping tracks. So all my issues were my own fault....
I don't know the amount, your burn off is more about time. I don't recall how long you need to run your pit to do a significant burn off for the should be in the owner's manual. If I had to guess it's going to be like an hour at super high temperatures. 1 hour shouldn't be too many pellets but you could always over fill and remove the pellets that are left over later, at least you can easily remove pallets from the 1100 Pro that I have not sure which model you picked up. I know it's not an exact answer but hopefully it helps. The owner manual should have what you're looking for..
Any professional cook knows to clean the grease traps, whether it be on a grill or an extraction hood, or you risk having a major grease fire. It's a good idea to keep a fire extinguisher near anytime you are grilling or even in your own kitchen, especially if my wife is cooking. She is terrible about starting something on the stove and walking off to let the dogs out or step into the garage. Never leave anything unattended while cooking. I was a professional chef in the Marine Corp from 77-81 and do most of the cooking for our family now. I just bought my first Pit Boss pellet grill (second hand but new condition), and it looks to be the same model as yours. It looks like they did the burn off on it but never cooked on it.
Finally, someone who knows how to get someone to subscribe to their channel. I hate being asked to subscribe before I know if I like the video. Great video. Subscribed liked, alerted
I got the Pit boss sportsman for Christmas, just using the smoker side today for some pulled pork!!! So excited. It’s been rad switching from a Weber 24” charcoal bbq over to the grill side of this bad boy, now it’s time for smoke on!
I've seen videos where the lid blows completely off during startup. I stir my pellets also. I use a long paint stir stick. My Pit Boss 1150 has a firepot that drops out for easy cleaning. You really need to try the Costco Kirkland pellets. For $12.99 for 40 lbs. you can't beat them. Just as good as any Pit Boss pellets I've used,
@@1526BBQ - Well, we’ve used it twice to good effect so far. We love applewood pellets! My mother-in-law doesn’t like gas grills, so this was a good compromise. Do you happen to have any advice about how to efficiently clean a pellet grill? It’s a big one and I want to keep it clean without having to take forever. I’ve subscribed, so keep up the great work!
Saturday at noon Eastern time I am dropping a video on how I keep mine clean - maybe you could use some of those techniques on that Weber! Thanks for the sub!!
I have a Cabela's 36" which is made by the same company that makes Pit Boss. I Believe it is Dansons Inc. I totally neglect it, and it is awesome. It has a window, a pellet change out port. and a vacuum port to remove the ash from the fire box. Yes, you still need to remove everything now and then to clean the accumulation on the bottom of the unit. I went with this because it was less than the "T" brand, and it has 36" of cooking surface, and all the above mentioned upgrades. I must let you know that the viewing window is great, but you will need SOS pads, and a good degreaser to keep it clean. Thanks for the video!!! Keep them coming!
I have about the same amount of cooking space yet I can shelf up about 4 or 5 feet. In 1 inch increments. Is that big? Most of the tips are common which most people will do the first few times then they will not do it till a problem happens and they clean it and its solves it and back to taking care of it for a few smoke then back to not worrying about it again.
i'm amazed at how far babacueing has moved forward since i was a boy and that was 45 years ago. i had a simple charcoal barbacue and it made awsome food.
DONT LET YOUR PELLETS SWELL IN THE AUGUR. I have one to add which is a mistake I made which is to not let your pellets get wet and to clean out your hopper and augur after smoking. Also you should probably cover your grill or put it in the garage. Also use good pellets and store them in a sealed dry container.
If you got a cover your not gonna have issues with your pellets getting wet. I had a full hopper and it was pouring rain for a day or two and it was still go to go when it cleared up. And my smoker and grill set out in the open.
I picked up a Pit Boss 820 at Lowe's last year and I absolutely love it. I had never smoked anything in my life, but during my time stuck at home due to the pandemic I wanted to find something fun to do and that was BBQ. The hardest part for me to get over was the temperature swings. I freaked when I saw the temp go low then shoot up high then go back low again. It took me 3-4 cooks before I forced myself to trust the process and let the smoker do its thing. Now I'm doing smoked tri-tip and ribs. I'm not confident enough to do brisket yet, but I'll get there.
My buddy thinks my cheap upright propane smoker has better flavor overall than his traeger. It takes Little chunks of wood versus pellets. I just ordered a pellet burner and I'm excited for more ease of smoking
Your right about the lighter smoke flavor. Why I am going to get a smoke tube. I want a bolder smoke flavor especially for brisket. You cannot achieve billowing smoke levels like you would get from an offset or vertical smoke with a pellet. Not possible!
What exactly is a PID controller? A PID is a computer temperature controller that basically imitates the common-sense things you do when you manually control temperature, in order to nail the ideal temperature. Let's say you're manually controlling a gas knob or something. First, you start out wanting to get to the ideal cooking temperature as quickly as possible, so you turn the knob to full up. Then, as you're getting near the target temperature, you back off on the knob early, so you don't overshoot the target temperature, instead of waiting until you hit the target temp, then backing off. Finally, you tweak the knob up and down from what you remember is the average setting, until you maintain that ideal temperature. That, in essence, is what a PID does.
I am purchasing a full size pellet smoker grill by ASMOKE at home Depot. I was told that traeger pellets are crap! Here's a tip. Smoke some cream and make ice cream with it. It is divine! :-)
That's not a bad idea, thanks! I haven't done it but I've thought about maybe smoking some vanilla beans and then making vanilla ice cream out of it. Have you tried that?
@@1526BBQ no I haven't tried that yet in fact I never thought of it. LOL I have just smoked plain cream heavy cream and made ice cream with it is exceptionally delicious and one batch I added Jack Daniels to just a little bit because a lot will prevent freezing but that was better than exceptionally good.:-)
Number 9. A properly run stick burner is as clean as a pellet cooker, and may run cleaner depending on the pellet feed of the pellet cooker. Clean smoke is sweet smoke. If a stick burner smokes, the operator should spend time learning how to run it right. Properly run stick burners will have better flavor than a pellet cooker. The best smoke has a slightly blue hue to it as it leaves the stack. If you ever seen smoke coming out of my stick burner, one of two things is going on. Either I just lit it, or I am frantically trying to fix the problem. Clean smoke smells better and tastes better. Oh, and in case anyone thinks I am a pellet hater, wrong. I own two. They are for small cooks and winter cooking when I don’t feel like standing outside all day monitoring the fire. My stick burner can usually take care of itself for 40 to 50 minutes, which is as long as you want to go between checking the meat. Another mistake is not having a blanket for the cooker in cold weather. An old moving blanket trimmed to fit the top of the pit (trimmed so it won’t be directly exposed to anywhere that is hot enough to burn it) will cut pellet usage down by 30 to 40%. I have used my pellet pit down to 0 F. With a blanket, it uses about the same amount of pellets as it does in the summer.
All great points. The blanket issue is one I dont have to mess with since I live in South Florida - buy makes sense. Thanks for watching, and for adding!
@@1526BBQ Wasn’t sure where you were. I used to live in the mountains and we had a very dry climate, so pellets never swelled, but temps were freezing or below over half the year. Moved to Texas, and now empty out the hopper after every cook to keep the pellets from swelling. I still use a blanket if the temp is under 50 or windy. It seems like I am always running out of pellets.
You're dead on with most of what you said. I do have to disagree with the temp swings. The lack of big temp swings is why many get away from stick burners. That and to make it easier... I have both Traeger (8yrs) and a 2yr old Pitts and Spitts. My T has about a 10°+ swing where as my higher end P&S is maybe 1 or 2. IMO the lower end unit someone has, the greater the temp swing... again, just my opinion with a good 8yrs of pellet grills. I liked your video!
I am pretty sure that the higher end models will have a much better temp swing based on a few things. Type of cabinet, Insulated or not, Smoke damper, More than one probe. Temp probe placement is key. In my smoker my temp probe is half way up my vertical smoker and another temp gauge is at the top. It will show 180f mid range and 200 at the top. I have yet to go out and watch and see how much it swings in wind or other types of weather. Type of thermostat be it pid or what ever other types will also depend on how much swing there is. An automatic damper and variable speed blower can also adjust the temps. The type of igniter is also key. My smoker starts up very very fast, with in about 1 mins and its off to the races. Pellet smokers are pretty much the exact same thing a pellet stove is. There is almost nothing different other than the settings. Slower burn rates and controllers. Higher end smokers are likely to have far better equipment and ways to choke off the smoke and keep the heat in while adding and reducing the heat. Having a second blower would be something to help force the heat out and cool down the chamber when it gets too hot.
I agree with everything, except. Yes the auger is on a timer when on the smoke setting. Thus the reason for the "P" setting. Now on any other settings it waits for the inside temp to drop 5° below set temp. Then run until set temp is reached. And that's the reason for the wild temp swings. Now a PID will run the auger when set temp has dropped 1°. It runs for a bit, checks the temp. If not reached it runs a bit more. This is also the reason it takes most PID's longer to come up to set temp from cold. PID's are much more reliable as far as flame outs go. And for baking dishes. I have both and enjoy both. I've had flame outs a few times on the non PID. Was my fault everytime. Poor quality pellets don't do well on these at low smoking temps. My PID pit purrs like a kitten. Only time it flames out is when i tell it to.
good info so far I just bought a Louisiana Pellet 700 (LGH700SL). I was looking at the Traeger Junior 300 but thought it might be a little small for us. Also no front shelf and cover included like this one and would have cost more - you pay for the name. I'm a good grill master I own a Kamado Joe classic but it's a pain for the longer slow and low cooks. So I thought let's try a pellet.
I’ll add one. For anyone who lives in high humidity areas the pellets will absorb moisture. I live in south Florida and found this out the hard way. Pellets won’t ignite they’ll just burn and create a ton of smoke
Last week I posted a video on tasting different pellets turns out my Pit Boss pellets were my least favorite so I'm switching to Lumberjack pellets. I'm curious if my Lumberjack pellets will swell up with the humidity?? Guess time will tell. Thanks for adding to the conversation!
Thanks for tips! And yes! Temperature swings don't matter! Finally somebody that says it on video. Most people are obsessed with them and say they're the devil. Going to switch from a WSM, Weber Master touch and Smokey Joe to a pellet grill. Thinking about the GMG Daniel Boone. Cheers!
I’ve developed degenerative disc disease and lifting my 22.5” WSM cooking chamber is a no go. I’m considering the move to a pellet grill or even going back to an offset. GMG, Traegar and Pit Boss are on my list of consideration. Any advice would be greatly appreciate or even some feedback on your transition.
@@daltonbreaux I went for the GMG Daniël Boone. I love it. Getting the pizza over for it this spring. Check this video. Very informative guy, good solid reviews and exactly what you're looking for. After that video, check his pellet comparison. He went from the science behind offset and has now made a dive in pellet smokers. ua-cam.com/video/CmCibXcfmqY/v-deo.html
@Ivar Posthumus Thank you for the info. I’m one of those guys that does a ton of research before buying anything above a couple hundred dollars. I dread buyer’s remorse.
@@daltonbreaux I'm the kind a guy that does research on anything to get the best option/quality/value for money 😅🤣. Starting with the videos of the channel I gave you is a very, very! good start.
i bought my first 18in wsm in 1981. was big enough. 1 time i needed more room so i went and bought another 18 in. now i own 4 18wsm 4 22.5wsm a master built 560. 26 weber kettles 2 yoders, a bradley smoker and now i am getting a pit boss lol so if you run out of room folks just go buy another smoker
I have a Cuisinart pellet smoker and I've used it more in the couple months I've had it than I used my propane grill I had for 2 years I haven't seen much temp swing maybe 20 degrees I don't stir my pellets and I haven't had trouble yet
Thanks for watching and commenting Adrian. Maybe the walls of the hopper on the Cuisinart are steeper, which would decrease the potential of pellet voids forming???
@@1526BBQ My experience so far has been amazing. The set up of the grill was really easier than expected and took me about 40 min. That alone was a plus. So far I have smoked one brisket. Probably the beast I have ever tasted. I know it’s best I have ever made. I have even grilled burgers and steaks. Crank the heat up for those burgers and steaks to get the beautiful grill marks. So far mesquite and hickory are the two pellets I have tried. Hard to decuywixh one is better. Bottom line is it’s a great grill. Glad I got it and glad you shared your video and tips. Big help. Thanks again.
dry brining your meat over night will give you the deep smoke rings and flavor you are looking for. I buy my pellets from rural king and one of the bags I get is charred hickory. I always mix in a bag of those as a blend. trust me you get the same smoke quality if not better
Best advice he gave you was SPACE, many for these smokers tell you they deliver 1200+ sq inch's of cooking space, BUT that's with the "upper/middle" racks in. The upper/middle racks are basically useless for anything other than warming/holding food while you can only really smoking/cook food on the bottom rack, they will often account for wasted 1/3+ of your useable REAL cooking space. Choose carefully!.
Great video. I'm just now doing the burn off on my pellet grill. Bought an Austin xl yesterday. Go big or go home ha. But definitely some good tips, thanks
I just purchased the Pit Boss 600 PS1 and my first cook was a 20 lb turkey. I would have liked a little more smoke flavor so the tube is a must but can you explain the cooling chamber as in location or where to properly place the tube please?
I think he meant cooking chamber.... With that, I would also ask - what pellet brand did you use? I found that certain brands gave more smoke flavor then others. Here the video on it ua-cam.com/video/qWizuI_DLM8/v-deo.html
@@1526BBQ Unfortunately I did not know about pellet differences at the time of purchase. The guy at Lowes just handed me a bag of competition blend. I was smart enough to empty the bag into an airtight container for moisture prevention. Its a new process for me and a learning curve so I will checkout the video link provided and see if I can learn something. Thanks for the feedback and I will certainly stay tuned into your channel. Happy Holidays.
Does the aluminum foil near The Flame Broiler evaporate? I'm concerned that it will, and I think that off gas has some pretty toxic stuff. That's why I've never done it. What's your experience with it?
@@1526BBQ I haven't had any issues with it burning up , having said that I've only had pitboss a few months, also have not used over 450 f You diffently want the sear plate closed 🍻🍻
Bought a Pitt Boss 1150PS2 today . After putting it together and following the instructions to a T to do a burn off. the instructions said to "leave the lid closed".which I did. Fortunately it didn't blow up.
Great tips Tony! I think you covered some good points about a pellet smoker. And true, you won't get the same smoke flavor as you would from a WSM or offset smoker but with those you can also get too much smoke as well. To me, the pellet smokers add a good amount of smoke, without over smoking your food. Some people really like the smoke flavor and get a pellet smoker and are disappointed. How do I know if there was too much smoke? If hours later I burp and burp up smoke flavor, that's too much smoke for me. Yes it tasted great going down but the after smoke..... I like both if smoked right, but you can't beat the convenience of a pellet grill. Great review and keep them coming! Have a Great Day!!!
I ran a Weber Smokey Mountain for about 6 years, haven't touched it since I bought my pellet smoker. I think pellet smokers are easier, just my opinion. Thanks for adding yours, and for watching!
I would suggest also would be to “sift” your pellets. Just in case of foreign debris in bag of pellets. Also cleaning and vacuuming the grill out keeps ash from prior cooks blowing up and onto your meat.
Sifting is good because some pellets are stuck together and create pellets that are 2 or 3 times longer than normal and will cause a dam effect in the fire pot creating bursts of unwanted heat.
You mentioned about the size of your grill. You also forgot to mention how much space you have available to accomodate a grill. Some folks don't have a lot of room for a big grill.
I have a rt-700 from REC-TEC best pellet grill ever! My grill does not have temp swings,like you are taking about. My pellets do not hang up. Rec-tec is a much better pellet grill
I almost went with rec but went with a Treager iron wood love it works great no feed issues it temp swing. My first was pit boss telling there's a huge difference between the 2
THANK YOU!!! I’ve gotten a bunch of hate for drinking in this video. I like to drink with my buddies when we BBQ, and thought people would like to with me!
Good one dude.... I cooked on standard bbqs my whole life but recently got a pellet unit. I went through the same learning curve and learned the same things. The only thing I would add is don’t be afraid to add you old skills. Like any good tool.... it should not just be used like the manufacturer suggests. I do set it and forget it for some things but I open it and fuck with things a lot for others and just deal with the temp swings like you used to. The good thing is that the recovery is much faster and more accurate.... you don’t get up to 500 before you get back to 350. Also agree on the flavor being different but really..... who needs to SEE the smoke on their chicken? A little less is fine. All good tips. Pellet bbqs are a total cheat but their pretty cool....
Great video all around! I am a Grill Master (Self Made :)) but went a period of time not grilling! I purchased the 1100 3 weeks ago and have done about 9 cooks. I’m certainly getting acclimated to the pellet grilling phenomenon and want to enjoy each session! I cooked ribs & pork chops and they were “alright”. I know I can do much better! These tips are critical so thank you 🙏🏽 I’ve subscribed so I’ll be getting some great info along my pellet journey! I’m going to make some modifications to the searing plate, front grill flap, cover and anything else to enhance the experience. Any suggestions would be welcomed! My fam loves that dad is grilling regularly so I have to keep them happy!!! #HappyGrilling
Welcome to the club brother, and thanks for the love. The video I have on the ash pot mod is the best mod Ive made. I ended up removing the hinges from the back and used the same "tab" I put in the front in place of the hinges. A clean ash pot is critical for success. ua-cam.com/video/ZRXvwVVBtcU/v-deo.html
Good video brotha. I liked the description of the "clean smoke" that a pellet grill offers. I had been wondering how these compare to that wood fired taste.
Thanks for watching - show some love by hitting the subscribe button!
I can't subscribe twice, so I'm forwarding to friends who bought pellet smokers this fall. I appreciate the straightforward videos.👍
@@chrisstrayer4323 thanks Chris! I appreciate the support and the feedback.
Thanks you've answered so many of my questions and then some! I subscribed to your channel! 👍🎉
@@BlueSky-dr5gx thanks! Glad it helped!!!
Mad respect for the amount of drink breaks taken, highly important and overlooked part of smoking.
Thanks brother. Many ppl on here were giving my shhh about it. I'm like, "I was just having a drink with you guys. Damn."
Thanks again🍺🍺🍺👍
One tip I would give is not to dump the whole bag in the hopper. The bottom of the bag contains allot of fine pellet dust. This can build up + absorb moisture and clog up the auger.
That is a great tip! Thanks Dallhoc!!
Come for the tips, stay for the drink updates! Love it. Thanks!
All good advice but I'm really glad I got a small tabletop Pit Boss even though I'd have a hard time entertaining. It preheats in 4-5 minutes and absolutely sips pellets. Makes me use it even more because it fits my lifestyle so well. If I end up entertaining more, I'll just buy a second bigger one because they've gotten so cheap lol.
I think this guy speaks from experience. I can see where the grill lid clipped him in his grape
????
Dead center on the grape
😀 what does that mean??
Bro....your grape = your head
😱👍
My man brought a pellet grill home and I had never used one. Oh my goodness! I will never cook on a stove again! This is the most bestest thing that has ever come in to this woman's cooking life lol
They are awesome!!
Great stuff...this is what I've learned after 10 years of smoking..thank you hope all the new smokers view this..
Thanks Michael!
Yep, my first smoker was an 18" as well, straight away made 2 racks of ribs and realised i needed bigger as i couldn't fit any more ribs in at the same time
Yep!
Love the hinge mod!! You’re definitely not lazy, you just don’t like doing certain things and love doing others. Not much different over here! Good stuff bro. Subscribed.
I have a really nice charcoal smoker, holds heat really well. I can walk away for several hours with minimal temperature drop. After watching this video, I believe a really nice smoker is better than a pellet grill with better smoke and less maintenance. I would imagine Steaks burgers and fajitas would be better on a charcoal grill with the high direct heat than a pellet grill. Just personal opinion.
Im 3 hours away from buying a traeger pro 780, this was super helpful. Also buying my first brisket right after.
How did the brisket turn out??
@@1526BBQ phenomenal, 11/10 were the ratings i was given.
@@mattiasklement2677 awesome man!!!!
Congratulations!!!! I have been smoking briskets too
Ok. I just bought a Traeger and am a grill novice. Looking for a new hobby. This video was so helpful and hilarious (love the drink breaks lol). New subscriber!
Thanks Derek! Welcome to the family!!
Great job, important advice especially for people just starting with pellet grills
Thanks bro!!
I know I'm tardy to the party but this video honestly helped me and I'm a total newbie so thanks a bunch.
1st time watching a video of yours! I've had my 1150 Pro Series for about 6 months now and some of what you explained has made me notice a few things that I need to be doing better to produce a better outcome with the food I smoke. Thanks for the advice my man!!
Glad I could help. Thanks for watching!!
Not sure I think +1 -2 degrees as a temp swing but I have zero complaints with my Recteq RT-700...... thanks for the tip. PID all the way.
Yeah man! I can't wait until I get a PID controller....one day. Thanks for watching!
New to this channel and just bought a PitBoss Lexington 500
Welcome! Thanks for watching!!!
Iv had my Austin xl for over a year and iv done just about everything you can think of on it its pretty sweet !
I love my PB pit!! Semper Fu!
I just bought one. Excited to try it.
You're going to love it!
I was looking at one of those, but some reviews put me off of it. What kind of issues have you run into?
Ive had flame out because I didnt clean the ash pot, and I had a flare up because I didnt clean the dripping tracks. So all my issues were my own fault....
Thank you for posting this video, I just got my first pellet grill today and this helps a lot!
My pleasure. Thanks for watching!
@@1526BBQ Is there a particular amount of pellets you have to put in the Grill for the burn off to completely work?
I don't know the amount, your burn off is more about time. I don't recall how long you need to run your pit to do a significant burn off for the should be in the owner's manual. If I had to guess it's going to be like an hour at super high temperatures. 1 hour shouldn't be too many pellets but you could always over fill and remove the pellets that are left over later, at least you can easily remove pallets from the 1100 Pro that I have not sure which model you picked up. I know it's not an exact answer but hopefully it helps. The owner manual should have what you're looking for..
Any professional cook knows to clean the grease traps, whether it be on a grill or an extraction hood, or you risk having a major grease fire. It's a good idea to keep a fire extinguisher near anytime you are grilling or even in your own kitchen, especially if my wife is cooking. She is terrible about starting something on the stove and walking off to let the dogs out or step into the garage. Never leave anything unattended while cooking. I was a professional chef in the Marine Corp from 77-81 and do most of the cooking for our family now. I just bought my first Pit Boss pellet grill (second hand but new condition), and it looks to be the same model as yours. It looks like they did the burn off on it but never cooked on it.
Just bought a pitboss 700sc glad I found your channel
Welcome to the fam Anzacmt! Learn how to run, clean, and maintain your pit - your going to love it!!
The 700 sc is the one I'm looking to buy and wondering how it's working out for ya???
@anzacmt - this ons for you....
Finally, someone who knows how to get someone to subscribe to their channel. I hate being asked to subscribe before I know if I like the video. Great video. Subscribed liked, alerted
Thanks brother!
I got the Pit boss sportsman for Christmas, just using the smoker side today for some pulled pork!!! So excited. It’s been rad switching from a Weber 24” charcoal bbq over to the grill side of this bad boy, now it’s time for smoke on!
Let us know how it goes!
@@1526BBQ turned out absolutely killer. Super juicy and perfect flavor. I’m gonna smoke something once a week for sure!
Nice!! 👍
I was gonna buy the small smokepro but decided to pay the extra for the bigger model. glad I made the change
Yep. Always buy bigger!
Pellet is pretty close,to set it and forget it for a little while. I still use my off set quite a bit, but the pellet is really nice when multitasking
I've seen videos where the lid blows completely off during startup. I stir my pellets also. I use a long paint stir stick. My Pit Boss 1150 has a firepot that drops out for easy cleaning. You really need to try the Costco Kirkland pellets. For $12.99 for 40 lbs. you can't beat them. Just as good as any Pit Boss pellets I've used,
I have an electric smoker, but my father-in-law just got a Weber pellet grill for his birthday. It’s nice to have outdoor cooking options... 😀
Sweet! After a couple of months using that weber you got to come back and tell me how it is.. In hear good things.
@@1526BBQ - Well, we’ve used it twice to good effect so far. We love applewood pellets! My mother-in-law doesn’t like gas grills, so this was a good compromise. Do you happen to have any advice about how to efficiently clean a pellet grill? It’s a big one and I want to keep it clean without having to take forever.
I’ve subscribed, so keep up the great work!
Saturday at noon Eastern time I am dropping a video on how I keep mine clean - maybe you could use some of those techniques on that Weber! Thanks for the sub!!
@@1526BBQ - Sweet! Thanks for the heads up!
Semper Fumus Brother!
I have a Cabela's 36" which is made by the same company that makes Pit Boss. I Believe it is Dansons Inc.
I totally neglect it, and it is awesome.
It has a window, a pellet change out port. and a vacuum port to remove the ash from the fire box. Yes, you still need to remove everything now and then to clean the accumulation on the bottom of the unit.
I went with this because it was less than the "T" brand, and it has 36" of cooking surface, and all the above mentioned upgrades. I must let you know that the viewing window is great, but you will need SOS pads, and a good degreaser to keep it clean.
Thanks for the video!!!
Keep them coming!
Thanks Tunaslayer1!
I have about the same amount of cooking space yet I can shelf up about 4 or 5 feet. In 1 inch increments. Is that big?
Most of the tips are common which most people will do the first few times then they will not do it till a problem happens and they clean it and its solves it and back to taking care of it for a few smoke then back to not worrying about it again.
👍
i'm amazed at how far babacueing has moved forward since i was a boy and that was 45 years ago. i had a simple charcoal barbacue and it made awsome food.
DONT LET YOUR PELLETS SWELL IN THE AUGUR. I have one to add which is a mistake I made which is to not let your pellets get wet and to clean out your hopper and augur after smoking. Also you should probably cover your grill or put it in the garage. Also use good pellets and store them in a sealed dry container.
Great point Dustin! Thanks for adding to the conversation.
Not doing exactly what you said led me to have to eventually throw away a fairly new pellet smoker because the auger system was destroyed
@@chrisryan8863 that sucks man - sorry to hear it. Did you upgrade to something better??
If you got a cover your not gonna have issues with your pellets getting wet. I had a full hopper and it was pouring rain for a day or two and it was still go to go when it cleared up. And my smoker and grill set out in the open.
Nice
I picked up a Pit Boss 820 at Lowe's last year and I absolutely love it. I had never smoked anything in my life, but during my time stuck at home due to the pandemic I wanted to find something fun to do and that was BBQ. The hardest part for me to get over was the temperature swings. I freaked when I saw the temp go low then shoot up high then go back low again. It took me 3-4 cooks before I forced myself to trust the process and let the smoker do its thing. Now I'm doing smoked tri-tip and ribs. I'm not confident enough to do brisket yet, but I'll get there.
Thats awesome brother - welcome to the club! You'll never look at BBQ the same again.
My buddy thinks my cheap upright propane smoker has better flavor overall than his traeger. It takes Little chunks of wood versus pellets. I just ordered a pellet burner and I'm excited for more ease of smoking
Your right about the lighter smoke flavor. Why I am going to get a smoke tube. I want a bolder smoke flavor especially for brisket. You cannot achieve billowing smoke levels like you would get from an offset or vertical smoke with a pellet. Not possible!
Have you seen my pellet review video. Good pellets make a big difference!!
I love my Pit Boss Austin XL. I've found Lumberjack pellets (70%) mixed with Jack Daniels charcoal pellets (30%) makes for great flavor.
That sounds great. Where did you pick them up?
Yep, buy bigger. I cheaped out and ended up buying another one. You won't believe how good these things cook.
Yep. The WSM I got was instantly too small. Dealt with it for six years, then I got my 1100 Pro PB. Thanks for watching Tom!
What exactly is a PID controller? A PID is a computer temperature controller that basically imitates the common-sense things you do when you manually control temperature, in order to nail the ideal temperature. Let's say you're manually controlling a gas knob or something. First, you start out wanting to get to the ideal cooking temperature as quickly as possible, so you turn the knob to full up. Then, as you're getting near the target temperature, you back off on the knob early, so you don't overshoot the target temperature, instead of waiting until you hit the target temp, then backing off. Finally, you tweak the knob up and down from what you remember is the average setting, until you maintain that ideal temperature. That, in essence, is what a PID does.
Yep!
I am purchasing a full size pellet smoker grill by ASMOKE at home Depot. I was told that traeger pellets are crap! Here's a tip. Smoke some cream and make ice cream with it. It is divine! :-)
That's not a bad idea, thanks! I haven't done it but I've thought about maybe smoking some vanilla beans and then making vanilla ice cream out of it. Have you tried that?
@@1526BBQ no I haven't tried that yet in fact I never thought of it. LOL I have just smoked plain cream heavy cream and made ice cream with it is exceptionally delicious and one batch I added Jack Daniels to just a little bit because a lot will prevent freezing but that was better than exceptionally good.:-)
Number 9. A properly run stick burner is as clean as a pellet cooker, and may run cleaner depending on the pellet feed of the pellet cooker. Clean smoke is sweet smoke. If a stick burner smokes, the operator should spend time learning how to run it right. Properly run stick burners will have better flavor than a pellet cooker. The best smoke has a slightly blue hue to it as it leaves the stack.
If you ever seen smoke coming out of my stick burner, one of two things is going on. Either I just lit it, or I am frantically trying to fix the problem. Clean smoke smells better and tastes better.
Oh, and in case anyone thinks I am a pellet hater, wrong. I own two. They are for small cooks and winter cooking when I don’t feel like standing outside all day monitoring the fire. My stick burner can usually take care of itself for 40 to 50 minutes, which is as long as you want to go between checking the meat.
Another mistake is not having a blanket for the cooker in cold weather. An old moving blanket trimmed to fit the top of the pit (trimmed so it won’t be directly exposed to anywhere that is hot enough to burn it) will cut pellet usage down by 30 to 40%. I have used my pellet pit down to 0 F. With a blanket, it uses about the same amount of pellets as it does in the summer.
All great points. The blanket issue is one I dont have to mess with since I live in South Florida - buy makes sense. Thanks for watching, and for adding!
@@1526BBQ Wasn’t sure where you were. I used to live in the mountains and we had a very dry climate, so pellets never swelled, but temps were freezing or below over half the year. Moved to Texas, and now empty out the hopper after every cook to keep the pellets from swelling. I still use a blanket if the temp is under 50 or windy. It seems like I am always running out of pellets.
@@oscarb9139 p
👍
@@jdsnapp Sorry, not up on all the internet shorthand. Dont know what "p" means.
I use a smoke tube if I want more smoke flavor. Works great. And don’t forget the drink breaks.
Lol always cracks me up "so, you wana buy a pellet smoker, or maybe you just bought one..." yup, just got a Lexington 500 haha
You're dead on with most of what you said. I do have to disagree with the temp swings. The lack of big temp swings is why many get away from stick burners. That and to make it easier... I have both Traeger (8yrs) and a 2yr old Pitts and Spitts. My T has about a 10°+ swing where as my higher end P&S is maybe 1 or 2. IMO the lower end unit someone has, the greater the temp swing... again, just my opinion with a good 8yrs of pellet grills.
I liked your video!
Thanks maltz! I appreciate your opinion and the fact that you watched and added to the conversation. Thank you!
I am pretty sure that the higher end models will have a much better temp swing based on a few things. Type of cabinet, Insulated or not, Smoke damper, More than one probe. Temp probe placement is key. In my smoker my temp probe is half way up my vertical smoker and another temp gauge is at the top. It will show 180f mid range and 200 at the top. I have yet to go out and watch and see how much it swings in wind or other types of weather. Type of thermostat be it pid or what ever other types will also depend on how much swing there is. An automatic damper and variable speed blower can also adjust the temps. The type of igniter is also key. My smoker starts up very very fast, with in about 1 mins and its off to the races. Pellet smokers are pretty much the exact same thing a pellet stove is. There is almost nothing different other than the settings. Slower burn rates and controllers. Higher end smokers are likely to have far better equipment and ways to choke off the smoke and keep the heat in while adding and reducing the heat. Having a second blower would be something to help force the heat out and cool down the chamber when it gets too hot.
Engineer?
@@1526BBQ Everyone is an enginner!
😀👍🚀
I'm new to this whole ball of wax. I'm glad I found your channel. Great Content Amigo. SUBSCRIBED
Appreciate the love Clem!!!
I agree with everything, except. Yes the auger is on a timer when on the smoke setting. Thus the reason for the "P" setting. Now on any other settings it waits for the inside temp to drop 5° below set temp. Then run until set temp is reached. And that's the reason for the wild temp swings. Now a PID will run the auger when set temp has dropped 1°. It runs for a bit, checks the temp. If not reached it runs a bit more. This is also the reason it takes most PID's longer to come up to set temp from cold. PID's are much more reliable as far as flame outs go. And for baking dishes. I have both and enjoy both. I've had flame outs a few times on the non PID. Was my fault everytime. Poor quality pellets don't do well on these at low smoking temps. My PID pit purrs like a kitten. Only time it flames out is when i tell it to.
I dont think non-POD pits use the internal temp at all - but I'll have to test it to be sure. Thanks for watching, and thank you for your feedback!!!!
Great communication, easy on the Jack & Coke. 👍
😀 thanks brother!
Thanks Brother I just got my first Pit Boss 850, Is grill time!”
Nice! Thanks for watching, and welcome to the club!!!
Love the drink and the smile. Great vid
Thanks halpwr!!!
good info so far I just bought a Louisiana Pellet 700 (LGH700SL). I was looking at the Traeger Junior 300 but thought it might be a little small for us. Also no front shelf and cover included like this one and would have cost more - you pay for the name. I'm a good grill master I own a Kamado Joe classic but it's a pain for the longer slow and low cooks. So I thought let's try a pellet.
Thats great Wes. I love my pellet smoker.
Good tips man, I'm buying a pellet smoker this weekend. You just got a new sub.👍
I appreciate it brother. Have you owned a smoker before, either way your going to love it. Welcome to the club!!
Just bought my first pellet grill today, Pitt Boss Pro 850. Looking forward to breaking it in!
Thanks for the tips. My friends gave me a zgrill as a combo birthday/ Christmas gift. I can’t wait to set it up
What an awesome friend! Is he/she in the market for more friends???? lol. Thanks for watching!
Love my Z grill!
🔥👍🔥👍
I’ll add one. For anyone who lives in high humidity areas the pellets will absorb moisture. I live in south Florida and found this out the hard way. Pellets won’t ignite they’ll just burn and create a ton of smoke
You know, I live in South Florida too and have never had an issue. I leave my pellets in th hopper and all... Weird.
@@1526BBQ Wow, really? Maybe it’s the pellets. I was using the pit boss pellets
Yeah me too. Ive heard other ppl say the same thing and Im also like - really, doesn't happen to me....
It doesn’t happen to me either and I’m between south Louisiana and south texas all the time. Pit Boss competition blend in an 850 pro series
Last week I posted a video on tasting different pellets turns out my Pit Boss pellets were my least favorite so I'm switching to Lumberjack pellets. I'm curious if my Lumberjack pellets will swell up with the humidity?? Guess time will tell. Thanks for adding to the conversation!
Thanks for tips! And yes! Temperature swings don't matter! Finally somebody that says it on video. Most people are obsessed with them and say they're the devil. Going to switch from a WSM, Weber Master touch and Smokey Joe to a pellet grill. Thinking about the GMG Daniel Boone. Cheers!
I loved my WSM for many years. Thanks for watching!!
I’ve developed degenerative disc disease and lifting my 22.5” WSM cooking chamber is a no go. I’m considering the move to a pellet grill or even going back to an offset. GMG, Traegar and Pit Boss are on my list of consideration. Any advice would be greatly appreciate or even some feedback on your transition.
@@daltonbreaux I went for the GMG Daniël Boone. I love it. Getting the pizza over for it this spring. Check this video. Very informative guy, good solid reviews and exactly what you're looking for. After that video, check his pellet comparison.
He went from the science behind offset and has now made a dive in pellet smokers.
ua-cam.com/video/CmCibXcfmqY/v-deo.html
@Ivar Posthumus Thank you for the info. I’m one of those guys that does a ton of research before buying anything above a couple hundred dollars. I dread buyer’s remorse.
@@daltonbreaux I'm the kind a guy that does research on anything to get the best option/quality/value for money 😅🤣. Starting with the videos of the channel I gave you is a very, very! good start.
Good vid man I appreciate the info. Just switched from a stick burner to a pellet burner.
Appreciate it brother.
i bought my first 18in wsm in 1981. was big enough. 1 time i needed more room so i went and bought another 18 in. now i own 4 18wsm 4 22.5wsm a master built 560. 26 weber kettles 2 yoders, a bradley smoker and now i am getting a pit boss lol so if you run out of room folks just go buy another smoker
Thats always an option!
Very good job on the video. Thanks.
Awesome. Thanks Vincemt!
dude Im guilty of not cleaning out the dripping tracks and honestly I like that taste it makes from the smoke
Mine have caught on fire before - so be careful...
I have a Cuisinart pellet smoker and I've used it more in the couple months I've had it than I used my propane grill I had for 2 years I haven't seen much temp swing maybe 20 degrees I don't stir my pellets and I haven't had trouble yet
Thanks for watching and commenting Adrian. Maybe the walls of the hopper on the Cuisinart are steeper, which would decrease the potential of pellet voids forming???
Just ordered the Zgrill 1000d. Trying to learn something before I actually have it delivered. Thanks so much for sharing.
Awesome brother! Thanks for watching, glad it helped.
I’ve been thinking on a Zgrill as well,,,
Please let me know how it goes. Travis how has yours treated you??
@@1526BBQ My experience so far has been amazing. The set up of the grill was really easier than expected and took me about 40 min. That alone was a plus. So far I have smoked one brisket. Probably the beast I have ever tasted. I know it’s best I have ever made. I have even grilled burgers and steaks. Crank the heat up for those burgers and steaks to get the beautiful grill marks. So far mesquite and hickory are the two pellets I have tried. Hard to decuywixh one is better. Bottom line is it’s a great grill. Glad I got it and glad you shared your video and tips. Big help. Thanks again.
Thanks for all that info!!
Just hit that bell. Thanks for the tips. My First pit boss.
Thanks brother!!
dry brining your meat over night will give you the deep smoke rings and flavor you are looking for. I buy my pellets from rural king and one of the bags I get is charred hickory. I always mix in a bag of those as a blend. trust me you get the same smoke quality if not better
Thanks for the tip
Best advice he gave you was SPACE, many for these smokers tell you they deliver 1200+ sq inch's of cooking space, BUT that's with the "upper/middle" racks in. The upper/middle racks are basically useless for anything other than warming/holding food while you can only really smoking/cook food on the bottom rack, they will often account for wasted 1/3+ of your useable REAL cooking space. Choose carefully!.
I agree. My upper rack is somewhere in the garage - never use it. Thanks for watching, and for adding to the conversation!
My smoked cheese and two types of bologna that I did yesterday says you are wrong
😝😂😝😁👍👍
Just subscribed for mistake #3. Thanks for sharing.
Thanks brother
Great video. I'm just now doing the burn off on my pellet grill. Bought an Austin xl yesterday. Go big or go home ha. But definitely some good tips, thanks
Good Advice! Keeping things clean is very important. I've used many different smokers or combi smokers and you gotta keep them clean.
Thanks Chef Terry! Cleaning and maintenance is key.
Bro, you said something about salsa and deviled eggs.
I’m in. I had never thought about putting those on a grill.
Here you go brother.
ua-cam.com/video/gWiAyKxi-NY/v-deo.html
ua-cam.com/video/lDvp6Lhi-ZM/v-deo.html
Thanks for watching!!!
Thanks for the information brother! I made more than 1 of these mistakes lol
Thanks for watching!!
If you want a heavier smoke taste more like a stick burner, just add a $15 smoke tube to your pellet grille cooling chamber during your cook.
Yep. I have a pellet maze (same idea) that I use from time to time.
I just purchased the Pit Boss 600 PS1 and my first cook was a 20 lb turkey. I would have liked a little more smoke flavor so the tube is a must but can you explain the cooling chamber as in location or where to properly place the tube please?
I think he meant cooking chamber.... With that, I would also ask - what pellet brand did you use? I found that certain brands gave more smoke flavor then others. Here the video on it
ua-cam.com/video/qWizuI_DLM8/v-deo.html
@@1526BBQ Unfortunately I did not know about pellet differences at the time of purchase. The guy at Lowes just handed me a bag of competition blend. I was smart enough to empty the bag into an airtight container for moisture prevention. Its a new process for me and a learning curve so I will checkout the video link provided and see if I can learn something. Thanks for the feedback and I will certainly stay tuned into your channel. Happy Holidays.
Big learning curve for me too brother. Thanks for watching
I cover the plate with heavy duty foil
(with sear plate closed) makes for easy clean up
Does the aluminum foil near The Flame Broiler evaporate? I'm concerned that it will, and I think that off gas has some pretty toxic stuff. That's why I've never done it. What's your experience with it?
@@1526BBQ I haven't had
any issues with it burning up , having said that I've only had pitboss a few months, also have not used over 450 f
You diffently want the sear plate closed 🍻🍻
Thanks bro! I may reconsider my stance....
It specifically says to not do this in the instruction manual. I'll try it anyway lol.
Which part???😱😀👍
Bought a Pitt Boss 1150PS2 today . After putting it together and following the instructions to a T to do a burn off. the instructions said to "leave the lid closed".which I did. Fortunately it didn't blow up.
I'm "that guy" when it comes to #2. I'm slowly learning. LOL. Thanks for posting.
Everyone starts somewhere. Welcome to the club brother and thanks for watching.
Great stuff!
I like kingsford pellets
They are one of my favorites
Great tips Tony! I think you covered some good points about a pellet smoker. And true, you won't get the same smoke flavor as you would from a WSM or offset smoker but with those you can also get too much smoke as well. To me, the pellet smokers add a good amount of smoke, without over smoking your food. Some people really like the smoke flavor and get a pellet smoker and are disappointed. How do I know if there was too much smoke? If hours later I burp and burp up smoke flavor, that's too much smoke for me. Yes it tasted great going down but the after smoke..... I like both if smoked right, but you can't beat the convenience of a pellet grill. Great review and keep them coming! Have a Great Day!!!
Thanks Kevin! Happy Thanksgiving brother.
You need to check out a smoking brothers
What?
Looking into buying one. Thanks for the video.
Yeah bro. No problem. Thanks for watching!
GREAT tips, BUT there is NO link to the mod u talk about. the link is about the water tray. Where is the other one?
Nice upgrades to the grill!
Thanks bro
Made the first 2 mistakes. Didn’t want to make #3.......new sub 👍 Bang on with your information cause it’s all true 🇨🇦
Thanks brother!!!
me tool
This is probably the best video I have ever watched on anything. I hit the subscribe button. Thanks.
That's an awesome compliment Jim, thank you! And thank you for watching and subscribing!!
Pellet grills seem to be more of a headache than stick smokers, And the wood is cheaper!
I ran a Weber Smokey Mountain for about 6 years, haven't touched it since I bought my pellet smoker. I think pellet smokers are easier, just my opinion. Thanks for adding yours, and for watching!
I feel like if I don't follow these tips, I'm gonna get whacked by Tony Soprano. Lol, Just kidding. New sub here and great tips!
LOL I appreciate it brother. Thanks for the sub!!
thanks for the tips!!!
Thanks for watching!!!
I totally broke rule number one and am instantly regret it. I love my grill so much I want to cook bigger portions!
Sorry brother
You can always buy another one
I would suggest also would be to “sift” your pellets. Just in case of foreign debris in bag of pellets. Also cleaning and vacuuming the grill out keeps ash from prior cooks blowing up and onto your meat.
Thats a great point, thank you!!
Sifting is good because some pellets are stuck together and create pellets that are 2 or 3 times longer than normal and will cause a dam effect in the fire pot creating bursts of unwanted heat.
ooops i commented before you talked about bridging of the pellets !
@@paullylambert5386 I failed to mention sifting pellets - so thank you for adding to the conversation, and thanks for watching!!!
Buy Bear Mountain pellets. They are really clean. Never sifted
Stirring pellets can be a problem, as the dust can ignite so, be careful.
Thats a good point. Thank you
Thanks for your advice. Regards from Australia 🇦🇺🤓
Thanks for watching!!
G’Day Roy Hurlstone.
You mentioned about the size of your grill. You also forgot to mention how much space you have available to accomodate a grill. Some folks don't have a lot of room for a big grill.
Yeah thats true.
I have a rt-700 from REC-TEC best pellet grill ever! My grill does not have temp swings,like you are taking about. My pellets do not hang up. Rec-tec is a much better pellet grill
You're the second person to recommend Rec Tec. Def going to check them out when its time to replace my Pit Boss. Thanks!
Yeah at twice the price
I've got the mini for camping and the RT 700 great grills. You get what you pay for.
@@1526BBQ they have they best customer service i have ever seen. They are in Augusta Georgia
I almost went with rec but went with a Treager iron wood love it works great no feed issues it temp swing. My first was pit boss telling there's a huge difference between the 2
Thank you for sharing your experience! So much for set it and forget it... Lol.
Its pretty damn close to set it and forget it, definitely way closer than a traditional pit. Thanks for watching!
@@1526BBQ I found your channel by searching "flame outs on pellet grills" New Subscriber
@@bradhelfrich6602 I appreciate it brother. Did that search show you my flameout video...
@@1526BBQ Yes it did! Thank you for great information.
Number 4 happened to me...lol 😅. 😆 🤣 😂
The Last Dragon !!!
You got "Shop Nuff's support brother...😎💪 ✌
👍🔥👍💥👍🔥
My green mountain grill says on startup to leave the lid closed so it all depends on make
Great tips. Thanks
No problem Mr. Funk!! Thanks for watching.
While we wait, we hydrate.
THANK YOU!!! I’ve gotten a bunch of hate for drinking in this video. I like to drink with my buddies when we BBQ, and thought people would like to with me!
I'm not sure it's even legal to barbecue without a beer in hand. I'd check your local state laws, but I'm pretty sure it's in there.
Do you stay up all night with a brisket stirring the pellets? You don’t do overnight smokes?
Hello new to smoking meat.. Grest tips thank you
Welcome to the club, and thanks for watching!
Good one dude.... I cooked on standard bbqs my whole life but recently got a pellet unit. I went through the same learning curve and learned the same things.
The only thing I would add is don’t be afraid to add you old skills. Like any good tool.... it should not just be used like the manufacturer suggests.
I do set it and forget it for some things but I open it and fuck with things a lot for others and just deal with the temp swings like you used to. The good thing is that the recovery is much faster and more accurate.... you don’t get up to 500 before you get back to 350.
Also agree on the flavor being different but really..... who needs to SEE the smoke on their chicken? A little less is fine.
All good tips. Pellet bbqs are a total cheat but their pretty cool....
Thanks brother. And thanks for watching!!
Good job, I am looking at pellet grills for spring.
You're going to love it
Pit boss pro series, you’ll love it
I got a traeger and love it but will look into a rec tec next. Remember you get what you paid for
Check out the traeger ironwood 650. It’s my first smoker, and it’s money. I have a video smoking a tri tip on it.
Great video all around! I am a Grill Master (Self Made :)) but went a period of time not grilling! I purchased the 1100 3 weeks ago and have done about 9 cooks. I’m certainly getting acclimated to the pellet grilling phenomenon and want to enjoy each session! I cooked ribs & pork chops and they were “alright”. I know I can do much better! These tips are critical so thank you 🙏🏽 I’ve subscribed so I’ll be getting some great info along my pellet journey! I’m going to make some modifications to the searing plate, front grill flap, cover and anything else to enhance the experience. Any suggestions would be welcomed! My fam loves that dad is grilling regularly so I have to keep them happy!!! #HappyGrilling
Welcome to the club brother, and thanks for the love. The video I have on the ash pot mod is the best mod Ive made. I ended up removing the hinges from the back and used the same "tab" I put in the front in place of the hinges. A clean ash pot is critical for success.
ua-cam.com/video/ZRXvwVVBtcU/v-deo.html
Good video brotha. I liked the description of the "clean smoke" that a pellet grill offers. I had been wondering how these compare to that wood fired taste.
You'll get smoke taste, just not as strong. Thanks for the support!