I think it’s good that you did the test this way. If someone owns one of these smokers they would be using it to get the most out of that smoker vs trying to make it cook like a different smoker.
As someone who cooks in a colder climate I've noticed a difference in the amount of smoke from a summer vs cold weather rib. I believe the colder temps make the smoker work more to maintain the cook chamber at the desired temp. By burning more pellets you get a more smoky rib. Just my 2 cents. You always do an awesome job guys.
Love to see heads up between the TMG, Trager and Lone Star! I think that would tell the tail. Personally I've been researching the Lone Star as a replacement for myself. I like the quality of materials used in it's construction and the fact that you have the option to add wood chips plus the size of it. Great video folks! All the ribs looked great!
They all produced great looking ribs. I'd be happy with any of those grills. I am most intrigued by the LSG's ability to use the proprietary wood chips. Very cool👍😊
Thanks for another great video on these 4 smokers. I feel you did as fair a test as could be done and you pointed out some short comings as you seen. I enjoyed both cook offs a lot and feel that if you get any of the four smokers you would only be held back by your own experience and abilities as a BBQ Pit Master. They are all good but you may like it a little different, enjoy it your own way is what it boils down to. Thanks Amy and Neal for all you do around there. Fred.
Try that Traeger vs Lone Star with a 50-50 mix of pellets and wood chips on the LS. Might push the LS over the edge. I've been pushing that wood chip mix up a bit with good results
Each grill has its own features that make it cook/smoke differently. You have to cook each one to its strength. So if one takes more time because it only smokes at 180°, then so be it. Don't cripple one grill because it does something different that the others. Sometimes you tend to overthink these experiments. Just let the smokers do what they do. Thanks for doing these videos. I do enjoy watching.
I agree...but im not smoking ribs at 180 for 5 hours ever.....i would use smoke mode on all...for first hour or so....but after that I would take temp up....
@PelletsandPits yeah, i get that. And I do agree. I have a Pitboss 850 Pro series, and its smoke mode is low at 180°. I've found that when I do brisket, I get much better smoke flavor if I leave it on smoke mode til the meat hits about 145° internal(usually about 5 hours) and then I bump it up to between 230° and 275° depending on how much time i got. But yeah, it'd be hard to do that on ribs. On my ribs, I usually leave it on smoke mode 3-4 hours til I wrap, then bump it up to 220° to 230° for the rest of the cook. Normally, it takes about 6 hours total. Ribs always come out great. Still lacks the smokey punch of an offset, but that's to be expected.
Great timing - I just picked up a PB Pro850 and will be doing rib's in the morning. Now I know how I will be doing them. Only difference is I can only smoke at 180. Hope they come out that good.
using the top rack with the spacing of the lids makes a big difference but love the test just would like old school offset cookers, weber 22,against pellet grill
I had a Pitboss 850. Now the Woodwind Pro 24. Game changer. The smokebox definitely has an advantage. Love being able to add charcoal, wood ect. Definitely adds a plus to my grill game.
Great comparison there "Big Daddy". - It's important to note how close 'all' these pellet "smokers" are (I was hoping you would have included a Camp Chef Woodwind Pro - lol). Obviously, proper technique is probbly more important than the actual smoking unit in this test. I agree - there are so many different ways to cook pork ribs and they are all great - Cheers!
I have heard that several of the top pellet smokers can produce a quality smoke on pork. How about doing this same style test with brisket? Which of these pellet smokers can create a quality smoke on a brisket (or beef cut). I think that’s the real differentiator.
Nice comparison with consideration of each pellet smoking feature. It would be nice to see how they smoke not using pecan shells. Leaning towards the searwood for price and versatility (searing, rotisserie, griddle).
I think if the Searwood cooks at a lower temp in smoke mode and the others don't it is what it is, its apart of the weber feature to get more smoke to the rib.
Have you ever talked about how often you need to refill the smokers with pellets? Do some burn through pellets faster than others? Or are they all pretty similar? Love your channels and I don't even have a griddle or smoker :).
I want to do a video extremely bad....but I dont have 2 of the same smokers...there for all the testing would be screwed...I plan on this year buying two of the same smokers just for test like that...
I have a treager ironwood XL and have used the pecan pellets. My argor makes sounds with these pellets. Could these be causing the argor to pull more amps, which could burn out the motor?
Nice looking bones and I enjoyed the comparison. I used pellets for several years but I’m back to burning sticks. I’m looking forward to your next few videos with the tmg bs the traeger And lsg
Always run a separate meat probe on any smoker that I use cause no smokers runs at same temp even if the the smoker you are using has a build in meat temp, I never depend on the on board meat temp, great video
I'm looking to buy a new pellet smoker in the near future, and these videos are very helpful, so big thumbs up to you guys. Do you think you would have gotten the same flavor from the LS if you didn't use the wood chips? I'm leaning towards the LS, but the Weber has me second-guessing. Also, can you do some beef ribs on your next comparisons? Or maybe a tri-tip? Thanks to you both. 😎
I have not tasted side by side with chips or not chips...but have tasted side by side with traeger no chips and LSG with chips and they taste the same....so im on the fence it the chips even matter...maybe its because the pecan shell pellets...i dont know
@PelletsandPits I think a 50/50 blend of wood chips to pellets would give a better smoke flavor from the LS. Especially with the Pecan Smoking Pellets. I really like the LS because it seems to produce more smoke than any of the other smokers. Thoughts? Thanks again. 😎
9:07 to my understanding of "P" settings is (P) stands for pause. The LOWER the number the less time there is between the auger loading more pellets. IE: you aill get more smoke on 2 than on 7 as an example. However it raises your chances of too many pellets loading and not being able to burn them off before more load snd possibly causing fire. It will also run hotter with a lower P setting since more pellets are loading and smoke mode the pellet interval is what is controling the temp. As P setting only works in "Smoke Mode". If you change to a temp setting than P setting is irrelevant.
What Is the Pit Boss P Setting? To increase smoke production on a Pit Boss grill, you can raise the P-setting to P-5, P-6, or P-7. This increases the pause time for the auger, which allows the pellets to smolder longer before more pellets are fed in. The result is a lower temperature and more smoke.
@@PelletsandPits soo confused. In my minds eye this would do the opposite affect. The longer time between pellets drops would equate to less smoke because less pellets in burn cup. Less time between pellets drops equates to more smoke. More wood=more smoke. I've been on the fence about taking the controller out of my 1100 pro series and putting in a Savannah Stoker control board. What are your thoughts on these boards? I've heard so many good things
Need to check actual ambient temps for each grill, as well. And need to flip each one when spritzing. Some were turned around but not flipped. In my experience, the Lonestar runs much lower than what it reads.
@@datrumpet5 that’s what makes the world go around. Absolutely no way I’m cooking ribs upside down. Ambient temp was done the first cook… I did not care about that this go around because all the different features make the grills cook at other temps to begin with. My lone star temps are on point… if yours is off maybe contact Chris… should not be off
Have you considered trying either the Camp Chef Woodwind Pro or the XXL with the built in smoke box for wood chunks/charcoal? I’m curious how they’d stack. I have the XXL and feel it is a great improvement over my previous pellet grill (ZGrill 450)
I have a VERY good content creator friend that has one...not mentioning brands or names....just something that has not held up to 3 of the smokers I have...
Can you do a video on just pallets used for these grills? I’ve just got the Searwood 600XL. I only bought the Weber pallets but thinking of getting different ones. What’s the best option if doing High Heat a lot? An in depth review of pallets would be awesome from smoke to taste for different meats.
Steve, I have the Weber SmokeFire EX6, the generation before the Searwood. I have been using the Smokin Pecan Shell Pellets since they first came out. They are by far the best I have used since I have been using the SmokeFire for about three years. They are my go to pellets for smoking, however for grilling (300 - 600 degrees) I use Royal Oak Charcoal Pellets. They burn longer, hotter, and resist moisture better than wood pellets. Plus you can mix in the Pecan Shell Pellets & Charcoal Pellets together for best of both worlds…
The smoke flavor is a personal choice. I am not a huge fan of a strong smoke flavor. There was a BBQ restaurant that opened up a couple of years ago about a mile from my house. I finally went and got some ribs from them. The smoke flavor was so strong on them and I could not taste the meat itself. Apparently a lot of other people must have felt the same way because they closed down within a year after they opened.
100 agreed...absolutely...when people say...stop cooking on an easy bake oven...or that not a smoker blah blah blah....im like...dang these things can smoke just enough that im not choking on smoke...no one wants that...hahha well said..
you did a good test. the prior test should normalize most of the variables. This video should have been balls-to-the-wall feature test and play to their strengths. You're right. We purchase for features. Features could also include overall cooking time using included features of each unit as each feature introduces another variable, which should be included using time. Like wanting the "extra smoke" feature. How much time does it add or remove in time? That alone could assist in purchases as time is a currency too. good video though. enjoyed the content.
One of the things that I looked into when I bought my grill was longevity. That's something that I'm sure a lot of people look at, but I was curious about the electronics inside these machines and how well they're going to hold up. If you pay double the price for a traeger is it going to last years longer than a cheaper model and produce very similar results? Only time can tell that but when I did my reviews I was kind of in the middle of the road. I didn't go with the cheap one and I didn't go with a Yoder. I went with the camp chef would wind and it's been excellent
@PelletsandPits I've been interested in getting one of the smaller pellet smokers. I seen the usual no name brand ones on Amazon but two have showed up that looked like they are similar in size. One is pit Boss and one is traeger. Have you had any experience with those at all and would you be interested in maybe doing a video on those to test out for those of us who might want something a little bit smaller?
I’m glad you did the four grills head to head using all their “features”. Interesting that regardless of the cost difference between them you and Amy feel as if there is almost no difference in the final product. So for an average joe/consumer I could reasonably expect to spend $2k less and get almost the same results. At least with ribs. I suspect that the Pit Boss and Traeger with their basic higher P setting have larger temp swings while cooking to provide more smoke as the pellets smolder when in the valley of the temp swing. That might have an effect on something like a brisket withe a much longer cook time. Regardless, great comparison video. One more thing… I am trying out the Smokin Pecan pellets now on my Recteq 1250, based in no small part on your recommendation. They are crazy expensive and I don’t imagine they will be my go to, day in day out pellets sue to cost, but for my first smoke - four racks of St Louis cut spare ribs, I did detect a bit more smoke and a pretty significant difference in the smell of the smoke while cooking vs Bear Mountain Gourmet Blend or Kirkland Blend that I use a lot. I’ll use the two boxes and see how they are for chicken and beef. Looking forward to your upcoming comparison between your TNG Pit and the other two.
I wouldn’t think the PB would have larger temps swings. When using P mode on the PB it goes by timing rather than temp. On P6 auger, runs for 18 seconds, then pauses for 140 seconds, and keeps repeating that cycle.
@ and that’s why it would have larger swings. During those long pauses the temp will initially rise and then fall. Once the auger turns again it will dump pellets in the pot but they take a bit to light. Once they do light then the temp rises again. A PID controller doesn’t have long pauses and also uses the fan to help keep temps much steadier. Steady temps don’t yield the same amount of smoke as a controller that runs on a time cycle.
I have a very good content creator that is in Knoxville, with me...he is way above me...ahahha. He has one...with the other grills that I have...3 of mine beat his....just something we or me cant seem to buy based on both our experiences...in comparison...he used to have a catering co...so between the both of us....I would not think we could be that far off...
Would love to try their pellets. Tried their pecan shells and they were full of bugs that hatched into moths in my garage. Any issues with bugs in their pellets??
One thing I have learned...from both channels...price is somethig up you to all....if I mentioned price...its a whole a thing about its not my place to think people can or can not afford blah blah blah.....so I stay away from price and let the people look it up...
I have a very good content creator that is in Knoxville, with me...he is way above me...ahahha. He has one...with the other grills that I have...3 of mine beat his....just something we or me cant seem to buy based on both our experiences...in comparison...he used to have a catering co...so between the both of us....I would not think we could be that far off...
@ what I like about it is I can buy cheap pellets from Sam’s (15 bucks for 40 lb) then use smoke box to use good wood or charcoal to get a great flavor for cheap
Excellent video! After 1 hour ribs won't take on more smoke flavor. After 2 hours for brisket it won't either. I smoke boost for an hour and then finish at 275. The Weber is the only pellet smoker that I have ever considered to give a smoke flavor. Not on par with real wood but still solid. It has made me a pellet user as it is convient and very versatile. Thank you so much for not doing butter and sugar and all that other crap. We are making ribs not cobbler!
It's not a bad test, but I think you should have aimed to get all the smokers near the same temp. Because all of the ribs can bask in the smoke longer.
I get it people want to see their brand win regardless, but the reality is this whole test depends on the meat itself. 4 racks at as identical size and weight as possible could all come from 4 different pigs. No matter what you do you can have a different taste that ruins your test.
As I mentioned in the video...the winner of this will go against the TMG....no reason to put a grill up against something that cant compete to begin with...
I have a very good content creator that is in Knoxville, with me...he is way above me...ahahha. He has one...with the other grills that I have...3 of mine beat his....just something we or me cant seem to buy based on both our experiences...in comparison...he used to have a catering co...so between the both of us....I would not think we could be that far off...
When you're standing around smoke all day it mutes your sense of taste and smell. It becomes very difficult to pick up on the small nuances. You need to taste those ribs in the morning, you'll be able to tell the difference big time, if there is one.
Pellet grills cannot flow the volume of hot air that an offset firebox stick burner can. However, pellet grills are easy to operate and the taste is a step up from liquid smoke.
Pellet grills do not produce enough smoke flavor. I had one for eight years if people would always say great rib just missing that smoke flavor so I had to upgrade.
Not all pellet grills are the same...even in the same brand...8 years ago is a long time when it comes to technology...they definitely produce enough smoke...better grill, better pellets...better results...
@PelletsandPits That's the start to the cook with lots of smoke, then 180 for a couple more hours, then 225, then 250ish after wrapping. This is what I've settled on for brisket with the pellet smoker. This is as much about simplifying the cook schedule for me as anything else...it's gonna be +/- 24 hours. I do have a cold smoke generator that I can add supplemental smoke with, but I normally only use it with cheese and salmon. Cherry chips for a LONG time on salt/brown sugar cured silvers is something special.
@PelletsandPits Well build! Quiet, not like your Lonestar and Traeger! I can hear those augers in your videos! You get a better product for half the price! I bet they will send you one at no charge! To give it a review! Just saying! Love you guys! From Napa California
@jamescereda2628 we don't care about how an auger sounds how's the food taste is what 99.9 percent of the folks on this forum are concerned about sir.
I think it’s good that you did the test this way. If someone owns one of these smokers they would be using it to get the most out of that smoker vs trying to make it cook like a different smoker.
Agreed...thats honestly why I redid it....that was a very very fair comment...cheers
As someone who cooks in a colder climate I've noticed a difference in the amount of smoke from a summer vs cold weather rib. I believe the colder temps make the smoker work more to maintain the cook chamber at the desired temp. By burning more pellets you get a more smoky rib. Just my 2 cents. You always do an awesome job guys.
You are correct about that...great observation!
You noticed and I agree...!!!
Do this test again, cooked the same way. Then have her cut the ribs and you taste them blindly and rank them. Good looking ribs!
true honest video, you know this guy is not sponsored and is for the people
TY....
Love to see heads up between the TMG, Trager and Lone Star! I think that would tell the tail. Personally I've been researching the Lone Star as a replacement for myself. I like the quality of materials used in it's construction and the fact that you have the option to add wood chips plus the size of it. Great video folks! All the ribs looked great!
They all produced great looking ribs. I'd be happy with any of those grills. I am most intrigued by the LSG's ability to use the proprietary wood chips. Very cool👍😊
Great comparison. Glad to see the Pit Boss came out better this time, last time could have been smaller rack and less cook time.
Thanks for another great video on these 4 smokers. I feel you did as fair a test as could be done and you pointed out some short comings as you seen. I enjoyed both cook offs a lot and feel that if you get any of the four smokers you would only be held back by your own experience and abilities as a BBQ Pit Master. They are all good but you may like it a little different, enjoy it your own way is what it boils down to. Thanks Amy and Neal for all you do around there. Fred.
Thanks Fred
Try that Traeger vs Lone Star with a 50-50 mix of pellets and wood chips on the LS. Might push the LS over the edge. I've been pushing that wood chip mix up a bit with good results
Love my SearWood! Glad to see it came through. I smoke for 45 minutes at 180° then kick up to 250° to finish them. Plenty of smoke for us.🎉
Absolutely
Great video. Just got my Lonestar Grillz pellet smoker yesterday, so I'll definitely be doing some testing against my Traeger Silverton.
You will not be disappointed, great choice!
Each grill has its own features that make it cook/smoke differently. You have to cook each one to its strength. So if one takes more time because it only smokes at 180°, then so be it. Don't cripple one grill because it does something different that the others. Sometimes you tend to overthink these experiments. Just let the smokers do what they do. Thanks for doing these videos. I do enjoy watching.
I agree...but im not smoking ribs at 180 for 5 hours ever.....i would use smoke mode on all...for first hour or so....but after that I would take temp up....
@PelletsandPits yeah, i get that. And I do agree. I have a Pitboss 850 Pro series, and its smoke mode is low at 180°. I've found that when I do brisket, I get much better smoke flavor if I leave it on smoke mode til the meat hits about 145° internal(usually about 5 hours) and then I bump it up to between 230° and 275° depending on how much time i got. But yeah, it'd be hard to do that on ribs. On my ribs, I usually leave it on smoke mode 3-4 hours til I wrap, then bump it up to 220° to 230° for the rest of the cook. Normally, it takes about 6 hours total. Ribs always come out great. Still lacks the smokey punch of an offset, but that's to be expected.
Great timing - I just picked up a PB Pro850 and will be doing rib's in the morning. Now I know how I will be doing them. Only difference is I can only smoke at 180. Hope they come out that good.
using the top rack with the spacing of the lids makes a big difference but love the test just would like old school offset cookers, weber 22,against pellet grill
Thanks Neal, Amy. Great video and thanks for listening to our requests.
Looking forward to seeing the TMG fired up!
You got it bud...more videos coming soon
Awesome video! Can’t wait to see the next batch of videos!!!!
Thanks!
Appreciate ya!
I had a Pitboss 850. Now the Woodwind Pro 24. Game changer. The smokebox definitely has an advantage. Love being able to add charcoal, wood ect. Definitely adds a plus to my grill game.
Thats awesome
I use a smoke tube in my pit boss and the smoke is fantastic
Great comparison there "Big Daddy". - It's important to note how close 'all' these pellet "smokers" are (I was hoping you would have included a Camp Chef Woodwind Pro - lol).
Obviously, proper technique is probbly more important than the actual smoking unit in this test.
I agree - there are so many different ways to cook pork ribs and they are all great - Cheers!
Agree! Proper technique is KEY!
Ok,heading to the store now to buy some ribs. I am drooling!❤
hahahaha
Great video Neal.
I have heard that several of the top pellet smokers can produce a quality smoke on pork. How about doing this same style test with brisket? Which of these pellet smokers can create a quality smoke on a brisket (or beef cut). I think that’s the real differentiator.
I aint cooking 4 briskets......hhahaha After all.....its just a pellet gril not a space ship.....just and cook
@@PelletsandPits Okay, so why not 4 beef ribs? Or 4 chuck roasts?
Great comparison, best I have seen yet👍🏻🇺🇸
Appreciate it! I'm glad you liked the comparison.
Good vid , you keep on your going to have as many smokers a Malcom Reed . Thanks for sharing.
Nice comparison with consideration of each pellet smoking feature. It would be nice to see how they smoke not using pecan shells. Leaning towards the searwood for price and versatility (searing, rotisserie, griddle).
The first video was with out pecan pellets...
I’d like to see the temp graphs for comparison to see variance in 20 degree temps.
I am going to try P6 on my pit boss. Unfortunately, I can't control the heat, it has to be on smoke mode.
I think if the Searwood cooks at a lower temp in smoke mode and the others don't it is what it is, its apart of the weber feature to get more smoke to the rib.
I mean...it finished 3rd....
Have you ever talked about how often you need to refill the smokers with pellets? Do some burn through pellets faster than others? Or are they all pretty similar? Love your channels and I don't even have a griddle or smoker :).
I want to do a video extremely bad....but I dont have 2 of the same smokers...there for all the testing would be screwed...I plan on this year buying two of the same smokers just for test like that...
I have a treager ironwood XL and have used the pecan pellets. My argor makes sounds with these pellets. Could these be causing the argor to pull more amps, which could burn out the motor?
???? thats something I do not know....i here my fan...up and down...but not the auger...
Nice looking bones and I enjoyed the comparison. I used pellets for several years but I’m back to burning sticks. I’m looking forward to your next few videos with the tmg bs the traeger
And lsg
Absolutely
The one thing about the pit boss I really like is how big the second rack is and it also pulls out. I’m torn between the Weber tho
100 agree...each one has a benefit worthy of thinking twice...
Always run a separate meat probe on any smoker that I use cause no smokers runs at same temp even if the the smoker you are using has a build in meat temp, I never depend on the on board meat temp, great video
that lsg is spot on
On the first video like this we did that except same thing...since we used different temps...i didnt put to much effort into that...
I'm looking to buy a new pellet smoker in the near future, and these videos are very helpful, so big thumbs up to you guys. Do you think you would have gotten the same flavor from the LS if you didn't use the wood chips? I'm leaning towards the LS, but the Weber has me second-guessing. Also, can you do some beef ribs on your next comparisons? Or maybe a tri-tip? Thanks to you both. 😎
I have not tasted side by side with chips or not chips...but have tasted side by side with traeger no chips and LSG with chips and they taste the same....so im on the fence it the chips even matter...maybe its because the pecan shell pellets...i dont know
@PelletsandPits I think a 50/50 blend of wood chips to pellets would give a better smoke flavor from the LS. Especially with the Pecan Smoking Pellets. I really like the LS because it seems to produce more smoke than any of the other smokers. Thoughts?
Thanks again. 😎
Great test love your channel can you do a blind tasting next time.
9:07 to my understanding of "P" settings is (P) stands for pause. The LOWER the number the less time there is between the auger loading more pellets. IE: you aill get more smoke on 2 than on 7 as an example. However it raises your chances of too many pellets loading and not being able to burn them off before more load snd possibly causing fire. It will also run hotter with a lower P setting since more pellets are loading and smoke mode the pellet interval is what is controling the temp. As P setting only works in "Smoke Mode". If you change to a temp setting than P setting is irrelevant.
What Is the Pit Boss P Setting?
To increase smoke production on a Pit Boss grill, you can raise the P-setting to P-5, P-6, or P-7. This increases the pause time for the auger, which allows the pellets to smolder longer before more pellets are fed in. The result is a lower temperature and more smoke.
@@PelletsandPits soo confused. In my minds eye this would do the opposite affect. The longer time between pellets drops would equate to less smoke because less pellets in burn cup. Less time between pellets drops equates to more smoke. More wood=more smoke. I've been on the fence about taking the controller out of my 1100 pro series and putting in a Savannah Stoker control board. What are your thoughts on these boards? I've heard so many good things
Need to check actual ambient temps for each grill, as well. And need to flip each one when spritzing. Some were turned around but not flipped. In my experience, the Lonestar runs much lower than what it reads.
@@datrumpet5 that’s what makes the world go around. Absolutely no way I’m cooking ribs upside down. Ambient temp was done the first cook… I did not care about that this go around because all the different features make the grills cook at other temps to begin with. My lone star temps are on point… if yours is off maybe contact Chris… should not be off
@PelletsandPits my mistake. I just do beef short ribs, but that is a valid point
Have you considered trying either the Camp Chef Woodwind Pro or the XXL with the built in smoke box for wood chunks/charcoal? I’m curious how they’d stack. I have the XXL and feel it is a great improvement over my previous pellet grill (ZGrill 450)
I have a VERY good content creator friend that has one...not mentioning brands or names....just something that has not held up to 3 of the smokers I have...
Excited to see the TMG video!!!
Me too...
Can you do a video on just pallets used for these grills? I’ve just got the Searwood 600XL. I only bought the Weber pallets but thinking of getting different ones. What’s the best option if doing High Heat a lot?
An in depth review of pallets would be awesome from smoke to taste for different meats.
Steve, I have the Weber SmokeFire EX6, the generation before the Searwood. I have been using the Smokin Pecan Shell Pellets since they first came out. They are by far the best I have used since I have been using the SmokeFire for about three years. They are my go to pellets for smoking, however for grilling (300 - 600 degrees) I use Royal Oak Charcoal Pellets. They burn longer, hotter, and resist moisture better than wood pellets. Plus you can mix in the Pecan Shell Pellets & Charcoal Pellets together for best of both worlds…
@ Thank you. I will look into both of those and give them a try at least.
They look delicious. Those ribs up here in nj, $20 plus for each rack of ribs
I hear ya...lol....ribs are getting pricey
The smoke flavor is a personal choice. I am not a huge fan of a strong smoke flavor. There was a BBQ restaurant that opened up a couple of years ago about a mile from my house. I finally went and got some ribs from them. The smoke flavor was so strong on them and I could not taste the meat itself. Apparently a lot of other people must have felt the same way because they closed down within a year after they opened.
100 agreed...absolutely...when people say...stop cooking on an easy bake oven...or that not a smoker blah blah blah....im like...dang these things can smoke just enough that im not choking on smoke...no one wants that...hahha well said..
you did a good test. the prior test should normalize most of the variables. This video should have been balls-to-the-wall feature test and play to their strengths. You're right. We purchase for features. Features could also include overall cooking time using included features of each unit as each feature introduces another variable, which should be included using time. Like wanting the "extra smoke" feature. How much time does it add or remove in time? That alone could assist in purchases as time is a currency too. good video though. enjoyed the content.
One of the things that I looked into when I bought my grill was longevity. That's something that I'm sure a lot of people look at, but I was curious about the electronics inside these machines and how well they're going to hold up. If you pay double the price for a traeger is it going to last years longer than a cheaper model and produce very similar results? Only time can tell that but when I did my reviews I was kind of in the middle of the road. I didn't go with the cheap one and I didn't go with a Yoder. I went with the camp chef would wind and it's been excellent
Makes sense, I hear ya
@PelletsandPits I've been interested in getting one of the smaller pellet smokers. I seen the usual no name brand ones on Amazon but two have showed up that looked like they are similar in size. One is pit Boss and one is traeger. Have you had any experience with those at all and would you be interested in maybe doing a video on those to test out for those of us who might want something a little bit smaller?
I’m glad you did the four grills head to head using all their “features”. Interesting that regardless of the cost difference between them you and Amy feel as if there is almost no difference in the final product. So for an average joe/consumer I could reasonably expect to spend $2k less and get almost the same results. At least with ribs. I suspect that the Pit Boss and Traeger with their basic higher P setting have larger temp swings while cooking to provide more smoke as the pellets smolder when in the valley of the temp swing. That might have an effect on something like a brisket withe a much longer cook time. Regardless, great comparison video. One more thing… I am trying out the Smokin Pecan pellets now on my Recteq 1250, based in no small part on your recommendation. They are crazy expensive and I don’t imagine they will be my go to, day in day out pellets sue to cost, but for my first smoke - four racks of St Louis cut spare ribs, I did detect a bit more smoke and a pretty significant difference in the smell of the smoke while cooking vs Bear Mountain Gourmet Blend or Kirkland Blend that I use a lot. I’ll use the two boxes and see how they are for chicken and beef. Looking forward to your upcoming comparison between your TNG Pit and the other two.
I wouldn’t think the PB would have larger temps swings. When using P mode on the PB it goes by timing rather than temp. On P6 auger, runs for 18 seconds, then pauses for 140 seconds, and keeps repeating that cycle.
@ and that’s why it would have larger swings. During those long pauses the temp will initially rise and then fall. Once the auger turns again it will dump pellets in the pot but they take a bit to light. Once they do light then the temp rises again. A PID controller doesn’t have long pauses and also uses the fan to help keep temps much steadier. Steady temps don’t yield the same amount of smoke as a controller that runs on a time cycle.
I’m interested how the camp chef would rank, been waiting for you to get that.
I have a very good content creator that is in Knoxville, with me...he is way above me...ahahha. He has one...with the other grills that I have...3 of mine beat his....just something we or me cant seem to buy based on both our experiences...in comparison...he used to have a catering co...so between the both of us....I would not think we could be that far off...
Would love to try their pellets. Tried their pecan shells and they were full of bugs that hatched into moths in my garage. Any issues with bugs in their pellets??
Honestly no...did you reach back out to them....im sure thats something thats not supposed to happen...first i have heard
@@PelletsandPits Not yet, I'm going to. It just happened and was just curious.
maybe do a test with grills within a 2 -300 $$ price difference !!!
have you found a problem with the pitboss grates flexing in high heat.
No...but in fairness i have not used a ton...
Because all four produce about the same in flavor. How do they rank in retail price? I believe that value should be the driving factor.
One thing I have learned...from both channels...price is somethig up you to all....if I mentioned price...its a whole a thing about its not my place to think people can or can not afford blah blah blah.....so I stay away from price and let the people look it up...
Now we need a treager lonestar and camp chef battle
Where’s the camp chef woodwind pro! Best food ive made, don’t miss my Traeger, pit boss or GMG…..
Curious on the camp chef bet it hangs with lone star
I have a very good content creator that is in Knoxville, with me...he is way above me...ahahha. He has one...with the other grills that I have...3 of mine beat his....just something we or me cant seem to buy based on both our experiences...in comparison...he used to have a catering co...so between the both of us....I would not think we could be that far off...
@ what I like about it is I can buy cheap pellets from Sam’s (15 bucks for 40 lb) then use smoke box to use good wood or charcoal to get a great flavor for cheap
So you are saying the Camp Chef isn't as good as the three you did today?@@PelletsandPits
The Pit Boss was really laying some smoke!
once the smoke mode adjusted..seems to help for sure
Test them against a RecTeq.
Excellent video! After 1 hour ribs won't take on more smoke flavor. After 2 hours for brisket it won't either. I smoke boost for an hour and then finish at 275. The Weber is the only pellet smoker that I have ever considered to give a smoke flavor. Not on par with real wood but still solid. It has made me a pellet user as it is convient and very versatile.
Thank you so much for not doing butter and sugar and all that other crap. We are making ribs not cobbler!
Appreciate you!
Boss, that was very interesting and informative. Thank you, guys, for doing it. Now I want some ribs. Bet you're sick of eating and seeing them. 😂
ahhahah
On the greater I prefer to smoke ribs at 225 F 🤗🤪
Add a Recteq to the mix.
Dang “Big Daddy”…..I mean King….nice looking ribs! The way you scored em not much difference. All good grills.
hahahaha
I think this video would have been better if you explained the features and how you were going to use them prior to doing the cook.
It's not a bad test, but I think you should have aimed to get all the smokers near the same temp. Because all of the ribs can bask in the smoke longer.
First video i did....this video was impossible while using certian features..
I get it people want to see their brand win regardless, but the reality is this whole test depends on the meat itself. 4 racks at as identical size and weight as possible could all come from 4 different pigs. No matter what you do you can have a different taste that ruins your test.
I would like to see you cook on the
@PelletsandPits great job Neal and Amy. Im actually surprised the lonestargrillz didn't win.
i think meat make a hugh difference on what you smoke and where you get it,
Wheres the tmg pit?
As I mentioned in the video...the winner of this will go against the TMG....no reason to put a grill up against something that cant compete to begin with...
Your ribs look good. I prefer my baby backs a little less done. I like a little chew on them
I wish this included the camp chef 😭 imo the most “special feature” of any of these
I have a very good content creator that is in Knoxville, with me...he is way above me...ahahha. He has one...with the other grills that I have...3 of mine beat his....just something we or me cant seem to buy based on both our experiences...in comparison...he used to have a catering co...so between the both of us....I would not think we could be that far off...
Looks like their left front tire hit the curb.
lol no matter the result.. you all are eating well today 🤪🤗🎅🏼
100 agreed...
“Big Daddy” 😂
ahhahah dont tell anyone..hahhah
Sure hope you have enough people to eat all that delicious meat . THANK YOU FRANK FROM MONTANA.......
Absolutely bud
When you're standing around smoke all day it mutes your sense of taste and smell. It becomes very difficult to pick up on the small nuances. You need to taste those ribs in the morning, you'll be able to tell the difference big time, if there is one.
Pellet grills cannot flow the volume of hot air that an offset firebox stick burner can. However, pellet grills are easy to operate and the taste is a step up from liquid smoke.
Step up from Liquid Smoke...ahahhahahah OK....
Offset wood burner more
Pellet grills do not produce enough smoke flavor. I had one for eight years if people would always say great rib just missing that smoke flavor so I had to upgrade.
Not all pellet grills are the same...even in the same brand...8 years ago is a long time when it comes to technology...they definitely produce enough smoke...better grill, better pellets...better results...
None of the above...Smoke Daddy. ;) 145 for 3 hours to start.
You smoke at 145 for 3 hours..???
@PelletsandPits That's the start to the cook with lots of smoke, then 180 for a couple more hours, then 225, then 250ish after wrapping. This is what I've settled on for brisket with the pellet smoker. This is as much about simplifying the cook schedule for me as anything else...it's gonna be +/- 24 hours.
I do have a cold smoke generator that I can add supplemental smoke with, but I normally only use it with cheese and salmon. Cherry chips for a LONG time on salt/brown sugar cured silvers is something special.
Your not worried about temp
Danger zones. Most grills can’t even smoke that low…
@@PelletsandPits :) Even worse. In the summer, I have to leave the door cracked to stay under 170.
Z-Grill will out do all! Price wise! Great video, you too!
I agree on price...being low...could be for a reason...
@PelletsandPits Well build! Quiet, not like your Lonestar and Traeger! I can hear those augers in your videos! You get a better product for half the price! I bet they will send you one at no charge! To give it a review! Just saying! Love you guys! From Napa California
@jamescereda2628 we don't care about how an auger sounds how's the food taste is what 99.9 percent of the folks on this forum are concerned about sir.
😂😂😂
That Pit Boss sure throws a lot of ash in the cooking chamber..........I really don't want to eat that with my ribs.
The Titan...I didnt see that....
Do a blind test. That’s not a true way to test them.
Big dawg electric smokers is not bbq .
only took about 13 comments to see this awful comment...here we go....