Hey Jeremy. Big fan of your videos and thank you for using my pellets & seasonings. I thoroughly enjoyed this video. Obviously I own both. Different tools, for different circumstances and I agree everyone should own both. A pellet grill will allow you to cook outside more often than you otherwise would. With four kids and a booming business, I simply cannot run a fire in my offset every day. But when I have the tike, there is nothing more enjoyable. I loved your commentary even before the test on the differences in the cook. Honestly, I think you nailed this video!
Thanks brotha!!! Means a lot coming from you my man. Huge fan of you, your channel, and your company. You are the reason I found Mill Scale and couldn’t be happier. That thing is an absolute dream to use!! Appreciate everything you do man. Keep up the great work and stay in touch. 😎👊🏻
@@JeremySiers glad to hear that! Although I do have a couple of relatives in Florida (who are also doing OK, thank goodness) for whatever reason you’re the first person to pop into my head. Glad to hear that you and your family managed to ride it out. 😊
Did a comparison of a hand coffee grinder and the pepper cannon and hand coffee’s grinder quality and amount of pepper blew the pepper cannon out of the cleated more consistent grind and more out put
For me I’m about 50/50 on what I prefer for pork. Usually I go with pellet because it’s easier. Beef is where the offset makes its money.. A good offset brisket just doesn’t compare to any other method
Try ribs this way man. 2 hours unwrapped and 2 hours wrapped at 250-275. Every 30 min while unwrapped spritz with apple cider vinegar. Wrap with brow sugar, honey and more seasoning. Once wrapped put back on pit till it feels like a wet noodle when you try to pick it up. You can’t even cut them. P.s. if you have a offset smoker you should always have a metal cup or anything that can hold some water and whenever you smoke your meats you make sure it’s full before every cook, example I use a that corn or green beans come in and change it out when needed
Stick burner for sure. I like it old school. I happen to have two offsets. There is something special about real wood for smoking. It is almost like an art. Nice bourbon and a smoke going all day cannot be beat!
Thanks for the objective review between the 2. I agree that everything has its place, and the most important thing is that you can turn out good food to share with friends and family, regardless of the road you take to get there.
I agree with you: I have no problem with people liking a pellet smoker. I personally have a traditional offset for the experience. I’m guessing that with a pellet smoker I could probably make better food sooner, but after some practice I’ll make great food on my offset. Keep it up!
I absolutely love my timberline xl. Coming from a pro 780 that cooked great food but not a ton of smoke I cannot get enough of the xl. Meat church pellets have changed the game with the xl and the food is to die for.
My friend, as a guy that actually sells a few hundred pounds of meats a week, I would put my pellet against any offset. From color, to tenderness and flavor it's topnotch, but I agree that both have there place. By the way, I started learning to smoke on center block pits. #smokinangelsq
I think anyone that does a lot of BBQ should have both as you said. I have a LSG offset and a LSG pellet, and it's very hard to tell which is which when doing taste comparisons. They both have a place and a purpose at my place. Enjoyed the video
If you’re running that 94 at 275, you’re cooking hot and blowing clean smoke. My experience is completely opposite between my Yoder 1500 and the 94. It’s not even close. I’d like to see you do this again in a year when you’ve had more time on the 94. Great video, as always.
For me it would be an offset and I would like a Workhorse Pits 1975. If I was to ever choose a pellet grill it would be Rec Tec because of it's commercial grade temperature control system.
Hey Thanks for the comparison. I’m all for offset when I have the time but it is nice to have that pellet cooker. Speaking of pellet cookers/smokers, I’m not a fan of Treeger , that’s what I have a RecTeq. I think ReqTeq just has the extra “umph” and that Reqtec with those bull horns is just bad ass! You get tenderness and flavor with ReqTec because they have specially formulate pellets that give a more smoker flavor the Treager and with he tenderness. Just my thoughts. Thanks for the video.
Your problem with the offset is the bite texture. Its visually obvious you didn't keep up with your temp throughout the cook. Stickburners are not easy. Don't worry. You'll get there
You need to close that chimney down to half way to 2/3 closed to slow your fires down and slow the airflow down in the offset. You’ll notice your meats cooking way better that way
Completely with you. Offset for slightly superior product but pellets for super convenience factor that gets you 90% to the goodness. Love the video this week. #beardbrand #smokinthemeats
As someone who also has both, albeit a Yoder and a Workhorse, I'm surprised the ribs finished at the same time. The temps were different and they don't generally cook at the same rate. It sounds like the offset ones were cooked more than the pellet grill ones. One thing I have learned is they can dry out quick! From a smoke perspective, you can't touch the smoke flavor an offset gives. That being said, I agree completely with you, I will always have a pellet grill and an offset now. You can turn out great results on both and a pellet grill is nice to have when you don't have the time to babysit an offset. 🍻
I have the same Traeger and the results do not surprise me that much as I know that Traeger keeps a constant flow of blue smoke if you keep the temps lower. However for shorter cooks like chicken quarters I do get a deeper smoke flavor from either my Primo Oval XL or my Weber Kettle with wood chunks. I have the Slow n Sear accessory for my Weber Kettle and it does a great job. Long cooks like brisket I get all the smoke I could want from my Trager TImberline XL.
I just started using a smoke tube in my pitt boss and have loved the added flavor and color it's provided. My last brisket came out looking like a meteor and tasted amazing using 5 hours of the smoke tube before wrapping. Knotty Wood Almond and Plum pellets!!
Great video, glad to hear another person say buy both! I use my pellet smoker for weeknight cooks, and on trips in the motorhome. Kamado Joe Classic for the the weekend.
In my house offset smoker,and for the set it,and forget it is my gravity smoker! I run B&b lump charcoal and full splints of oak wood in the middle of the chamber then lump charcoal all around it,and I can throw chunks of any other kinda wood I like! Used to have pellet smoker,sold it!
Ace hardware sells B&b brand post oak chips, chunks and splits. And if you have an academy sports near you they carry it too but I know that we didn’t have one near ft Myers before I moved back to Kentucky. Love the vids man!
Great video, but the real question is the offset such a bigger difference in smoke that its worth the huge price difference .. I’m not very happy with my pellet smoker and have a $6k offset being built.. I love playing with fire so thats my justification.. lol.. but i agree with Matt and you, its good to have as many tools in your Arsenal as you can get!!
Great comparison!I love grilling and cooking outdoors!Although I don’t have a pellet smoker (as of yet)I do get my grill on.Keep up the great work!Man Shit!And keep it Smokey!
I was thoroughly impressed with a Kamado Joe with the slow roller for ribs beef or pork. Always super juicy. In the pellet grill I have to shield or elevate them from the heat below to prevent drying. And just a few pieces of smoking wood added to the Kamados lump charcoal and smoke levels are nice. But I still want to play with a offset.
What kind of pellets did you use? If you haven't tried them before, you should try Knottywood plum and Knottywood almond pellets. They're far superior to any pellet I've tried. I love your videos!
Loved this video. Having done a comparison myself, I dol have to say those Meat Church special edition pellets are hands down the best smoke tasting Traeger pellets out there. Anyone who hasn't tried them is missing out. Still a different flavor from the offsets, but quite delicious in their own right so I'm not surprised they won out. Great video!
Havent tried them yet. I just got a pellet smoker a week ago. i've done 4 smoking sessions so far. I got lucky and happened to buy bear mountain pellets without realizing i was buying a good brand and man the flavor was great. I'm trying different pellet brands to see which i like most. I'll have to try them out.
I’ve always been an offset guy, if I’m short on time I will smoke for 3 or 4 hours and finish in the oven but a brisket on an offset for 12 to 16 hrs can’t be matched in my opinion. Yes it’s a lot of work but that bark you get when all is said and done is the payoff. That Mill Scale is a work of art bro, I’m debating between that one and Shirley fabrication in Tuscaloosa, really can’t go wrong with either one. Enjoyed the video, have a good weekend! 🍻
I think it always depends on the person. Again it takes time and work to go old school smoker. The rewards are great with old school once you master it but it’s gonna take bit. Pellet smokers are more easy to use it’s basically a kitchen oven set temp and done for the most part. but it’s more approachable for beginners and once you get some basics down and want to level up your smoke game then get an offset.
All my grilling adventures have been done on a Weber I dug out of a dumpster 20 years ago. I use real wood in combination with Kingsford charcoal and I can only say I wish you could taste my smoked chicken drummies or baby back ribs. I can see the advantage of a pellet smoker when it comes to very long cooking times such as a brisket, however, my budget doesn't allow for a $700+ grill. After all my beat up Weber was free lol!
Nice to have options when smoking, definitely appreciate your efforts in the comparison. Can understand the whole artform of offset but the Traeger is money when it comes to convenience. Nice to see family and friends on the channel. Hope that hurricane wasn't too much trouble for y'all. #beardbrand #smokinthemeats
It's easy to explain the color on the Mill as it was smoked at a higher temp. That extra +30 to 40 degrees is a pretty big difference. As far as flavor, if you get the right wood, maintain the right temp, the offset id pretty damn good. For the ease of use, you can never go wrong with the pellet grill/smoker. I have a green mountain grill and never had a bad meal/smoke off of it. From fish to burgers to every cut of beef, the pellet grill works best for me.
Definitely thought the offset would take the W. Seeing these results may have helped me choose the Traeger for my next grill. Hope you're staying safe out there.
I really like your videos. I enjoy with my family all the same things you do with yours. Bbq, whiskey n smoke.. good times. I think the pellet smoker ribs looked more tender n rendered goodness tho i do own an offset myself...
Hey Jeremy, love the channel. Husband (flight medic) and I (nurse) both watch whenever a new video comes out and really enjoy everything you post. I personally love any episode that we get to see you and Al interact, it reminds us our our relationship. I plan on getting him all your shirts for Christmas. I was wondering if you think we will get some Big Al curated shirts? 😊 just a thought!
Do you think that the pellet grill might do better at ribs in particular? I would love to see a head-to-head on brisket between your grills. Thanks for the "real" content!
Drop the initial smoke temp a little bit before wrapping. On my pellet smoker produces more smoke and a deeper smoke ring. Then I wrap and turn up the heat to 250 to finish.
I bought two Rec Tec pellet grills 200 pounds of pellets, grill mats, cover, stainless shelf, for less than half the price for either one of those grills. But I do love those Mill Scales I just can’t justify 5k for a grill, guess I will have to build my own! Oh yea the ribs looks awesome from both grills.
It's like comparing manual vs automatic transmission. There is no wrong choice. I will come over for BBQ and I don't care what grill you cook it on, however I do love my Pit Boss Laredo 1000. I have never had Offset.
The issue with the treager pellets people have is they have a patent for adding oils and stuff to their pellets to infuse extra flavors. They allegedly are not just compressed wood.
Great comparison. I think it might also depend on the type of meat. There's a video where someone compared smoking on an offset vs a insulated vertical smoker. They liked the ribs better on the offset but actually preferred the brisket on the IVS. I know I've done a single rib comparison like this, offset vs pellet and the fat render on the offset was just on another level. Though maybe I just didn't cook the pellet ribs quite as well. Tomorrow I'm going to do ribs on an offset (Workhorse 1975), Pellet grill (Lone Star Grillz), and Insulated vertical cabinet (Also Lone Star Grillz). Going to be interesting to consider the difference. I will add that I tried at least doing one brisket on pellet vs offset and it was interesting. I made the mistake of testing the offset first and felt it was a bit smokey, not bad... though it was the pellet grill. Then I tasted the pellet grill one and it didn't taste smokey at all in comparison, honestly couldn't taste the smoke at all at first (despite being able to taste the smoke in other pellet cooks). Just a one off so don't know, but was interesting. Just think the offset one flooded my mouth with that flavor and the pellet's more subtle flavor didn't really register at first. I think another factor is if you are the one doing the smoking and have been exposed to that much smoke for that long (and as a fellow man with a beard that smokey smell absorbs in the beard so you keep smelling it into the night etc, not a bad thing) might also effect how you interpret the smokey flavor. I think that's partially why a lot of the people who taste test offset smoked meats prefer the offset one when they are the one that did the smoking too, maybe desensitizes you to the smokey flavor/smell a bit and you need something a bit stronger to cut through it. Just ramblings though.
I am all about the offset. That might be because it’s amazing, or it could be because I have a pit boss and Im not completely sure I’ve learned how to use the pellet properly. Great video. Keep on with the man shit.
Awesome video! I’ve been eyeing that Traeger since it was released. It’s probably one of the best pellet smokers in the market right now. I’m wondering if the tenderness debate in your test was because the offset was running hotter than the Traeger. If you ran the test with both smokers at a closer temperature, I’m wondering if that would make the votes more favorable for the offset.
In my experience the offset smoke flavor edges out everything else but long cooks for brisket and pork butts can be tiring and must reserve a day to feed the pit. I also have a wsm and it will run the entire cook without doing much to it and smoke profile is closer to the offset
Love seeing the breakdown of each of the smokers and having the taste testing at the end. I completely agree with the option with some to be able to walk away and check them from a phone if you’re busy. #beardbrand #smokinthemeats
The Mill Scale is going to take much longer to cook on. I just got one and was used to cooking ribs on an Egg and they'd take 3 hours total (2 unwrapped +1 wrapped). The Mill Scale takes closer to 5-6 hours total. I imagine the same thing is happening here based off of the looks of the bite from those racks.
So true about a offset smoker. If you have the time the taste is unreall. Pellet smokers are great for convenience and are 85 to 90 % there. Hope the hurricane Ian hasn't done to much damage to you dude much love. 🇬🇧 #beardbrand #smokinthemeats
Quickly becoming my favourite TH-cam channel. Over here in the UK we don’t get smokers that I know of and if we do, they’ll be crazy expensive. Sticking with my Weber and the snake method for smoking! #beardbrand #smokinthemmeats
Good looking ribs off of both smokers. No reason for any controversy. They all make good food and the more options you have the better. Pellet grills are a lot more forgiving for people who are inexperienced. Not to mention the convenience.
I feel like it’s the same deal as your coffee video about pour over vs the breville. The pour over is all about the experience and the breville is about convenience whilst producing great coffee. Stay safe with the weather #beardbrand #smokingthemmeats
Long awaited video! I have both pellet and offset. They are both great, but i find myself using the pellet more since it's way easier and quicker. It also allows for more flexability controlling the heat. Great video as always. #beardbrand #smokinthemmeats
I have a Camp Chef and can’t wait to try it out! I have a question for you. I see that you are using foil to wrap the ribs. I have seen other cooks use butcher paper. Which is your favorite? Foil or paper? And why?
I bought a $2000 Traeger a few weeks ago and I haven't set it up yet. This might decide whether I keep it. Just finished the video. Didn't realize Meat Church made pellets. Yup, keeping it haha. Still going to use my offset when I have the time. Thanks for the video man!
I have been using my tdeager all summer and love it. Can't wait to try an offset. Thanks for the great content as always. #beardbrand #smokinthemmeats.
Great video brother. Any time to hang out with family and friends is a great time. Thankful for you and your family making through the strom. #beardbrand#smokenthemmeats
This might get lost in the shuffle, but I saw when you sauced em, you put them topside down into the sauce. I'm assuming when you put them back on the smokers that you would have placed the sauce side of the foil towards the heat so that the seams of your folds stayed up top. To help keep those liquids inside. Am I correct in assuming that, or did you put the sauce side away from the heat? Would you be afraid of your sauce burning at all with the sugar content that those sauces might have or does the beer thin it out enough? Still learning the fancier techniques as I have basics down so far. Basics: Fire good. Fire cook meat. Smoke make flavor. Put away from heat and keep 220-250 (for my bullet like smoker I have) Any clarity would be much appreciated. Thanks as always Jeremy! #beardbrand #smokinthemmeats
Glad to see y’all safe down there! I’m going to have to try adding beer in the wrap next time. I was an offset guy but had to switch to Traeger for the convenience. Keep on keeping on! #beardbrand #smokinthemmeats
I'm with you on the flavor on the offset, but, like you said, can't beat the convenience of the pellet smoker! I end up using that 80% of the time. #beardbrand #smokinthemeats
Hey Jeremy. Big fan of your videos and thank you for using my pellets & seasonings.
I thoroughly enjoyed this video. Obviously I own both. Different tools, for different circumstances and I agree everyone should own both. A pellet grill will allow you to cook outside more often than you otherwise would. With four kids and a booming business, I simply cannot run a fire in my offset every day. But when I have the tike, there is nothing more enjoyable.
I loved your commentary even before the test on the differences in the cook. Honestly, I think you nailed this video!
Thanks brotha!!! Means a lot coming from you my man. Huge fan of you, your channel, and your company. You are the reason I found Mill Scale and couldn’t be happier. That thing is an absolute dream to use!! Appreciate everything you do man. Keep up the great work and stay in touch. 😎👊🏻
@@JeremySiers I’ve got your email. I’ll ping you!
People didn’t pick the traeger. They picked the meat church pellets
Hey man, I hope hurricane Ian didn’t mess up your world. All the best from New England!
We lucked out man, not to bad where I am at. 😉👍🏻
@@JeremySiers glad to hear that! Although I do have a couple of relatives in Florida (who are also doing OK, thank goodness) for whatever reason you’re the first person to pop into my head. Glad to hear that you and your family managed to ride it out. 😊
Did a comparison of a hand coffee grinder and the pepper cannon and hand coffee’s grinder quality and amount of pepper blew the pepper cannon out of the cleated more consistent grind and more out put
For me I’m about 50/50 on what I prefer for pork. Usually I go with pellet because it’s easier. Beef is where the offset makes its money.. A good offset brisket just doesn’t compare to any other method
Try ribs this way man. 2 hours unwrapped and 2 hours wrapped at 250-275. Every 30 min while unwrapped spritz with apple cider vinegar. Wrap with brow sugar, honey and more seasoning. Once wrapped put back on pit till it feels like a wet noodle when you try to pick it up. You can’t even cut them. P.s. if you have a offset smoker you should always have a metal cup or anything that can hold some water and whenever you smoke your meats you make sure it’s full before every cook, example I use a that corn or green beans come in and change it out when needed
Stick burner for sure. I like it old school. I happen to have two offsets. There is something special about real wood for smoking. It is almost like an art. Nice bourbon and a smoke going all day cannot be beat!
Thanks for the objective review between the 2. I agree that everything has its place, and the most important thing is that you can turn out good food to share with friends and family, regardless of the road you take to get there.
I agree with you: I have no problem with people liking a pellet smoker. I personally have a traditional offset for the experience. I’m guessing that with a pellet smoker I could probably make better food sooner, but after some practice I’ll make great food on my offset. Keep it up!
I absolutely love my timberline xl. Coming from a pro 780 that cooked great food but not a ton of smoke I cannot get enough of the xl. Meat church pellets have changed the game with the xl and the food is to die for.
My friend, as a guy that actually sells a few hundred pounds of meats a week, I would put my pellet against any offset. From color, to tenderness and flavor it's topnotch, but I agree that both have there place. By the way, I started learning to smoke on center block pits. #smokinangelsq
I think anyone that does a lot of BBQ should have both as you said. I have a LSG offset and a LSG pellet, and it's very hard to tell which is which when doing taste comparisons. They both have a place and a purpose at my place. Enjoyed the video
If you’re running that 94 at 275, you’re cooking hot and blowing clean smoke. My experience is completely opposite between my Yoder 1500 and the 94. It’s not even close. I’d like to see you do this again in a year when you’ve had more time on the 94. Great video, as always.
I'd like to see the same temperature too. Running one 25 degrees hotter will have a big impact on the results.
For me it would be an offset and I would like a Workhorse Pits 1975. If I was to ever choose a pellet grill it would be Rec Tec because of it's commercial grade temperature control system.
Hey Thanks for the comparison. I’m all for offset when I have the time but it is nice to have that pellet cooker. Speaking of pellet cookers/smokers, I’m not a fan of Treeger , that’s what I have a RecTeq. I think ReqTeq just has the extra “umph” and that Reqtec with those bull horns is just bad ass! You get tenderness and flavor with ReqTec because they have specially formulate pellets that give a more smoker flavor the Treager and with he tenderness. Just my thoughts. Thanks for the video.
Your problem with the offset is the bite texture. Its visually obvious you didn't keep up with your temp throughout the cook. Stickburners are not easy. Don't worry. You'll get there
Mad bloke content. For me the Traeger is king for pork ribs especially baby backs but I use me off set for everything else. Glad I found your channel.
You need to close that chimney down to half way to 2/3 closed to slow your fires down and slow the airflow down in the offset. You’ll notice your meats cooking way better that way
Offset absolutely
Completely with you. Offset for slightly superior product but pellets for super convenience factor that gets you 90% to the goodness. Love the video this week. #beardbrand #smokinthemeats
This is my dream here! Cigars, BBQ, and beards. 12 more years before I retire at 38 then living the good life😎
As someone who also has both, albeit a Yoder and a Workhorse, I'm surprised the ribs finished at the same time. The temps were different and they don't generally cook at the same rate. It sounds like the offset ones were cooked more than the pellet grill ones. One thing I have learned is they can dry out quick! From a smoke perspective, you can't touch the smoke flavor an offset gives.
That being said, I agree completely with you, I will always have a pellet grill and an offset now. You can turn out great results on both and a pellet grill is nice to have when you don't have the time to babysit an offset.
🍻
I have the same Traeger and the results do not surprise me that much as I know that Traeger keeps a constant flow of blue smoke if you keep the temps lower. However for shorter cooks like chicken quarters I do get a deeper smoke flavor from either my Primo Oval XL or my Weber Kettle with wood chunks. I have the Slow n Sear accessory for my Weber Kettle and it does a great job. Long cooks like brisket I get all the smoke I could want from my Trager TImberline XL.
I just started using a smoke tube in my pitt boss and have loved the added flavor and color it's provided. My last brisket came out looking like a meteor and tasted amazing using 5 hours of the smoke tube before wrapping. Knotty Wood Almond and Plum pellets!!
Someone’s been watching bbq scientist. Lol
You've noticed the tube adds a lot of flavor? I just picked one up the other day and plan on using it soon.
Great video, glad to hear another person say buy both!
I use my pellet smoker for weeknight cooks, and on trips in the motorhome. Kamado Joe Classic for the the weekend.
Very cool Jeremy! I have an Oklahoma Joe offset ... but I use Bourbon Barrel
pellets once the fire is going 😀... great smoke and flavor!
@@user-rp7db9rb4t is this SPAM ?
There are no losers when it comes to the great looking BBQ or beards in this video!
#beardbrand #smokinthemmeats
In my house offset smoker,and for the set it,and forget it is my gravity smoker! I run B&b lump charcoal and full splints of oak wood in the middle of the chamber then lump charcoal all around it,and I can throw chunks of any other kinda wood I like! Used to have pellet smoker,sold it!
Very nice! I’ve always liked both of those top of the line smokers.
Great comparison in smokers ! I’m a pellet guy but love offset when eating at bbq places great video keep them coming
Ace hardware sells B&b brand post oak chips, chunks and splits. And if you have an academy sports near you they carry it too but I know that we didn’t have one near ft Myers before I moved back to Kentucky. Love the vids man!
Man, I’d travel to North Florida for that BBQ!
Love the chesterfield sofa you mind sharing where you bought it from? Great video!
Great video, but the real question is the offset such a bigger difference in smoke that its worth the huge price difference .. I’m not very happy with my pellet smoker and have a $6k offset being built.. I love playing with fire so thats my justification.. lol.. but i agree with Matt and you, its good to have as many tools in your Arsenal as you can get!!
Great comparison!I love grilling and cooking outdoors!Although I don’t have a pellet smoker (as of yet)I do get my grill on.Keep up the great work!Man Shit!And keep it Smokey!
I was thoroughly impressed with a Kamado Joe with the slow roller for ribs beef or pork. Always super juicy. In the pellet grill I have to shield or elevate them from the heat below to prevent drying. And just a few pieces of smoking wood added to the Kamados lump charcoal and smoke levels are nice. But I still want to play with a offset.
What kind of pellets did you use? If you haven't tried them before, you should try Knottywood plum and Knottywood almond pellets. They're far superior to any pellet I've tried. I love your videos!
Loved this video. Having done a comparison myself, I dol have to say those Meat Church special edition pellets are hands down the best smoke tasting Traeger pellets out there. Anyone who hasn't tried them is missing out. Still a different flavor from the offsets, but quite delicious in their own right so I'm not surprised they won out. Great video!
Havent tried them yet. I just got a pellet smoker a week ago. i've done 4 smoking sessions so far. I got lucky and happened to buy bear mountain pellets without realizing i was buying a good brand and man the flavor was great. I'm trying different pellet brands to see which i like most. I'll have to try them out.
I’ve always been an offset guy, if I’m short on time I will smoke for 3 or 4 hours and finish in the oven but a brisket on an offset for 12 to 16 hrs can’t be matched in my opinion. Yes it’s a lot of work but that bark you get when all is said and done is the payoff. That Mill Scale is a work of art bro, I’m debating between that one and Shirley fabrication in Tuscaloosa, really can’t go wrong with either one. Enjoyed the video, have a good weekend! 🍻
Cool vid enjoyed seeing the fam in the vid mate, greeting from Australia and a long time fan since day dot of the old cigar review days
I think it always depends on the person. Again it takes time and work to go old school smoker. The rewards are great with old school once you master it but it’s gonna take bit. Pellet smokers are more easy to use it’s basically a kitchen oven set temp and done for the most part. but it’s more approachable for beginners and once you get some basics down and want to level up your smoke game then get an offset.
All my grilling adventures have been done on a Weber I dug out of a dumpster 20 years ago. I use real wood in combination with Kingsford charcoal and I can only say I wish you could taste my smoked chicken drummies or baby back ribs. I can see the advantage of a pellet smoker when it comes to very long cooking times such as a brisket, however, my budget doesn't allow for a $700+ grill. After all my beat up Weber was free lol!
Nice to have options when smoking, definitely appreciate your efforts in the comparison. Can understand the whole artform of offset but the Traeger is money when it comes to convenience. Nice to see family and friends on the channel. Hope that hurricane wasn't too much trouble for y'all. #beardbrand #smokinthemeats
Go check out the new camp chef woodwind pro. I think you’d like it as a middle ground
Awesome video, I have a timberline and Big Phil’s smokers offset both have there place.
It's easy to explain the color on the Mill as it was smoked at a higher temp. That extra +30 to 40 degrees is a pretty big difference.
As far as flavor, if you get the right wood, maintain the right temp, the offset id pretty damn good. For the ease of use, you can never go wrong with the pellet grill/smoker. I have a green mountain grill and never had a bad meal/smoke off of it. From fish to burgers to every cut of beef, the pellet grill works best for me.
Definitely thought the offset would take the W. Seeing these results may have helped me choose the Traeger for my next grill. Hope you're staying safe out there.
I really like your videos. I enjoy with my family all the same things you do with yours. Bbq, whiskey n smoke.. good times. I think the pellet smoker ribs looked more tender n rendered goodness tho i do own an offset myself...
Love the Offset!.... but I'd like both in my setup as well! I love BBQ! Loved the video, Much Love!
I got the Traeger, now all I need is the offset to test it for myself! Glad you guys weren’t affected by the storm! #beardbrand #smokinthemmeats
@Brian Critchlow thanks friend! 🙌🏼 I hope you win!
Reverse flow! Love your videos man!
Hey Jeremy, love the channel. Husband (flight medic) and I (nurse) both watch whenever a new video comes out and really enjoy everything you post. I personally love any episode that we get to see you and Al interact, it reminds us our our relationship. I plan on getting him all your shirts for Christmas. I was wondering if you think we will get some Big Al curated shirts? 😊 just a thought!
Do you think that the pellet grill might do better at ribs in particular? I would love to see a head-to-head on brisket between your grills. Thanks for the "real" content!
I’ve used both and it’s all subjective either way it’s all good food great vid Jeremy
Drop the initial smoke temp a little bit before wrapping. On my pellet smoker produces more smoke and a deeper smoke ring. Then I wrap and turn up the heat to 250 to finish.
I bought two Rec Tec pellet grills 200 pounds of pellets, grill mats, cover, stainless shelf, for less than half the price for either one of those grills. But I do love those Mill Scales I just can’t justify 5k for a grill, guess I will have to build my own! Oh yea the ribs looks awesome from both grills.
Would be interesting to see the results of doing the first hour or two on an offset and finishing on a pellet grill.
It's like comparing manual vs automatic transmission. There is no wrong choice. I will come over for BBQ and I don't care what grill you cook it on, however I do love my Pit Boss Laredo 1000. I have never had Offset.
Love the channel, been using a Traeger for 4 years now
. Mill Scale looks amazing!
The issue with the treager pellets people have is they have a patent for adding oils and stuff to their pellets to infuse extra flavors. They allegedly are not just compressed wood.
You guys are awesome. Love the video. "I am man". Cooking with fire is great.
Great comparison. I think it might also depend on the type of meat. There's a video where someone compared smoking on an offset vs a insulated vertical smoker. They liked the ribs better on the offset but actually preferred the brisket on the IVS. I know I've done a single rib comparison like this, offset vs pellet and the fat render on the offset was just on another level. Though maybe I just didn't cook the pellet ribs quite as well. Tomorrow I'm going to do ribs on an offset (Workhorse 1975), Pellet grill (Lone Star Grillz), and Insulated vertical cabinet (Also Lone Star Grillz). Going to be interesting to consider the difference.
I will add that I tried at least doing one brisket on pellet vs offset and it was interesting. I made the mistake of testing the offset first and felt it was a bit smokey, not bad... though it was the pellet grill. Then I tasted the pellet grill one and it didn't taste smokey at all in comparison, honestly couldn't taste the smoke at all at first (despite being able to taste the smoke in other pellet cooks). Just a one off so don't know, but was interesting. Just think the offset one flooded my mouth with that flavor and the pellet's more subtle flavor didn't really register at first.
I think another factor is if you are the one doing the smoking and have been exposed to that much smoke for that long (and as a fellow man with a beard that smokey smell absorbs in the beard so you keep smelling it into the night etc, not a bad thing) might also effect how you interpret the smokey flavor. I think that's partially why a lot of the people who taste test offset smoked meats prefer the offset one when they are the one that did the smoking too, maybe desensitizes you to the smokey flavor/smell a bit and you need something a bit stronger to cut through it.
Just ramblings though.
Check out Lumberjack. Also Royal Oak charcoal pellets are pretty good at lower temps. I mix with Lumberjack 50/50
I am all about the offset. That might be because it’s amazing, or it could be because I have a pit boss and Im not completely sure I’ve learned how to use the pellet properly. Great video. Keep on with the man shit.
Awesome video! I’ve been eyeing that Traeger since it was released. It’s probably one of the best pellet smokers in the market right now.
I’m wondering if the tenderness debate in your test was because the offset was running hotter than the Traeger. If you ran the test with both smokers at a closer temperature, I’m wondering if that would make the votes more favorable for the offset.
Great video! You should do a meat/cigar/bourbon pairing episode next!
#beardbrand #smokinthemeats
Glad to know you’re not too affected by the hurricane. Really wanted the Traeger to win. Really interesting how this ended.
In my experience the offset smoke flavor edges out everything else but long cooks for brisket and pork butts can be tiring and must reserve a day to feed the pit. I also have a wsm and it will run the entire cook without doing much to it and smoke profile is closer to the offset
Off set any day!!!! From Texas
“Traeger“ is an adult version of the ez bake oven…. 😅
How about a pairing of bbq, a adult beverage and a good cigar
Love seeing the breakdown of each of the smokers and having the taste testing at the end. I completely agree with the option with some to be able to walk away and check them from a phone if you’re busy. #beardbrand #smokinthemeats
The Mill Scale is going to take much longer to cook on. I just got one and was used to cooking ribs on an Egg and they'd take 3 hours total (2 unwrapped +1 wrapped). The Mill Scale takes closer to 5-6 hours total. I imagine the same thing is happening here based off of the looks of the bite from those racks.
I think I've heard the word "Offset" fewer times on a Migos album...
Cool episode Jeremy 👏
Awesome video! Love the showcasing both grills
I've been on the fence about pulling the trigger on a Traeger for years now. Glad to see it do so well! #beardbrand #smokinthemmeats
So true about a offset smoker. If you have the time the taste is unreall. Pellet smokers are great for convenience and are 85 to 90 % there.
Hope the hurricane Ian hasn't done to much damage to you dude much love. 🇬🇧
#beardbrand #smokinthemeats
Quickly becoming my favourite TH-cam channel. Over here in the UK we don’t get smokers that I know of and if we do, they’ll be crazy expensive. Sticking with my Weber and the snake method for smoking! #beardbrand #smokinthemmeats
Good looking ribs off of both smokers. No reason for any controversy. They all make good food and the more options you have the better. Pellet grills are a lot more forgiving for people who are inexperienced. Not to mention the convenience.
I feel like it’s the same deal as your coffee video about pour over vs the breville. The pour over is all about the experience and the breville is about convenience whilst producing great coffee.
Stay safe with the weather
#beardbrand #smokingthemmeats
Pellet grills don't give the authentic BBQ taste like an offset. My Yoder is convenient but I am going to get a Milscale for the true BBQ taste.
Thanks for putting out another good video!!!! Always love it when you upload. I’m watching that other channel for the “other” content too 😎
always a great day when a new vid drops. I hope you are well after Ian. We got smacked, but no damage.
Temperature difference was pretty significant and the wrap time was short
Long awaited video! I have both pellet and offset. They are both great, but i find myself using the pellet more since it's way easier and quicker. It also allows for more flexability controlling the heat. Great video as always. #beardbrand #smokinthemmeats
Offset all the way!
The cooking experience aside, I really want to see a Pitts and Spitts Maverick 1250 with the smoke cage vs a $4,000 offset smoker.
I have a Camp Chef and can’t wait to try it out!
I have a question for you. I see that you are using foil to wrap the ribs. I have seen other cooks use butcher paper. Which is your favorite? Foil or paper? And why?
Glad ya'll okay. I actually thought about you the other day during Ian. Stay safe
I will put my Hasty Bake up to the competition any day of the week!
😂😂😂😂my favorited TH-camr all time is back again 🤣🤣🤣
I bought a $2000 Traeger a few weeks ago and I haven't set it up yet. This might decide whether I keep it.
Just finished the video. Didn't realize Meat Church made pellets. Yup, keeping it haha. Still going to use my offset when I have the time. Thanks for the video man!
$300 for a pepper mill? I picked up 2, 1 for each of my kitchens.
Coming down in a couple weeks, looking forward to some ribs!!
Oh we are gonna do some serious cooking while y’all are here!! 😎👍🏻
I have been using my tdeager all summer and love it. Can't wait to try an offset. Thanks for the great content as always. #beardbrand #smokinthemmeats.
Great video brother. Any time to hang out with family and friends is a great time. Thankful for you and your family making through the strom. #beardbrand#smokenthemmeats
why aren't you using a reverse flow smoker?
This might get lost in the shuffle, but I saw when you sauced em, you put them topside down into the sauce. I'm assuming when you put them back on the smokers that you would have placed the sauce side of the foil towards the heat so that the seams of your folds stayed up top. To help keep those liquids inside. Am I correct in assuming that, or did you put the sauce side away from the heat? Would you be afraid of your sauce burning at all with the sugar content that those sauces might have or does the beer thin it out enough? Still learning the fancier techniques as I have basics down so far.
Basics: Fire good. Fire cook meat. Smoke make flavor. Put away from heat and keep 220-250 (for my bullet like smoker I have)
Any clarity would be much appreciated. Thanks as always Jeremy! #beardbrand #smokinthemmeats
Glad to see y’all safe down there! I’m going to have to try adding beer in the wrap next time. I was an offset guy but had to switch to Traeger for the convenience. Keep on keeping on!
#beardbrand #smokinthemmeats
I'm with you on the flavor on the offset, but, like you said, can't beat the convenience of the pellet smoker! I end up using that 80% of the time. #beardbrand #smokinthemeats
Glad to hear the hurricane didn't interrupt you #smokinthemmeats grateful for a new video. #beardbrand