Pellet Grill

A few years ago I picked up a scratch-n-dent Pit Boss 850pro from Lowes for $250. I love the thing and use it any chance I get. You can't be in a hury though. They cook low and slow and it is worth it. I use Kirkland pellets for most stuff but I find Bear Mountain to be a little better for flavor and less ash. Mixing charcoal pellets adds a little charcoal flavor and seem to burn hotter, which is helpful on colder days. In the winter I use a Pit Boss thermal blanket to keep the heat stable. Some claim that welding blankets from Harbor Freight work well too.

audioluvr wrote: »

Not a big fan of pellet grills. EVERYTHING is smoked whether you want it to have a smoky flavor or not. I do love my Weber gas grill for grilling and if I want smoky flavor I have a Pit Boss pellet smoker which is awesome.

Agreed - grilling and smoking are completely different. For me, it’s a Weber kettle (charcoal) for grilling - steaks, burgers, pork chops and chicken go on the grill. Tried a steak on the smoker, and totally not my thing - steak needs that sear/char…

A lot of guys rave over their pellet smokers and grills. I'll always be a dedicated charcoal and wood guy. I also prefer separate cooking areas: smoker and grill however I'm using a Char-griller grill with an off-set fire box for smoking and using the barrel for grilling.

It's nothing fancy but gets the job done. I assembled it myself using red RTV to seal it and a deflector pan to redirect the heat coming in from the side box

The Char-grill competition pro smoker my son inherited when I move down here was the bomb, and was also my dedicated smoker. Got it for $250 and modified it with two extra temp gauges, 4" conduit on the smoke tub to bring it down to grate level, baffles to redirect heat, red RTV sealer and heat resistant Nomex fabric on the lid closure with clamps to keep it shut tight....no leakage....

For the OP, not sure if he's still around....I use pecan on pork with good results, now and then I'll combine it with oak when doing a brisket.

Geoff4rfc Posts: 2,740
2:38PM edited 2:39PM
I'll always be a dedicated charcoal and wood guy..

I'm one of those myself, Char-Griller Competition Pro Offset Smoker Charcoal Grill is my weapon of choice. I know many who have went to the dark side of the pellet craze, I consider that cheating
Sitting with friends jaw jackin with an adult beverage on a nice spring, summer or fall day while the products do their thing is not easy BUT it is fun for us. Just pouring in a bag of pellets and setting the temp and walking away is like setting the oven for a frozen pizza. I do not use charcoal much but at times I do. I find the B&B compitition charcoal logs the best of the best in charcoal.

https://www.bbcharcoal.com/competition-char-logs

I've had my Recteq RT-700 for a few years now. Totally happy with it. Most pellet grills get more than hot enough to do reverse sears on your cuts of meat if wanted. Grill Grates will do the sear also. Poultry skin is a tougher one, but you can get it crispy also. I forget at the moment, but baking soda/powder(non aluminum type) added to your rub will crisp it up a bit.

pitdogg2 wrote: »

So will a propane torch at the end. Seen it done at a competition.

Now THAT seems like cheating …🤣😉

pitdogg2 wrote: »

Geoff4rfc Posts: 2,740
2:38PM edited 2:39PM
I'll always be a dedicated charcoal and wood guy..

I'm one of those myself, Char-Griller Competition Pro Offset Smoker Charcoal Grill is my weapon of choice. I know many who have went to the dark side of the pellet craze, I consider that cheating
Sitting with friends jaw jackin with an adult beverage on a nice spring, summer or fall day while the products do their thing is not easy BUT it is fun for us. Just pouring in a bag of pellets and setting the temp and walking away is like setting the oven for a frozen pizza. I do not use charcoal much but at times I do. I find the B&B compitition charcoal logs the best of the best in charcoal.

https://www.bbcharcoal.com/competition-char-logs

YES, the Comp Pro, very efficient smoker. These are a few of the mods I made on mine. The charcoal basket was easy to make and definitely the way to go.

I agree 100% on your feelings regarding charcoal vs pellets....doggone cheaters!! I've always called "our" style a labor of love!

pitdogg2 wrote: »

I put a 3/8" sheet of pig iron in my fire box after i blasted a bunch of holes as evenly spaced as I could with a cutting torch. It barely will fit though the hole diagonally. The holes aren't much bigger than the expanded steel holes in your box.

Was that instead of a making a basket? The plate is used in the fire box to create a level surface and
raise the charcoal off the bottom?
Looks like a good inexpensive grill/smoker for a backyard user.

I'm using two 22" classic Weber kettles and an old Charbroil gas grill I refurbished.

Was that instead of a making a basket? The plate is used in the fire box to create a level surface and
raise the charcoal off the bottom?

Yes to all above. The steel was free and setting in my shed from an old well head.