For anyone who was contacted by someone in this comments section claiming that they have won a pellet smoker, DO NOT provide your information. It is a scam. Whoever is doing this is using the same profile picture that I have but it is not me. I will be banning that profile but please do not give this person any money.
I’ve been an offset guy forever, but I recently got a drum smoker and holy fun! I love this thing…it burns 13+ hours on a single basket (half bag of charcoal and wood splits) and it is very consistent with temperature, once it gets up to temp and evens out it is seriously within 5 degrees. It’s efficient and enjoyable, I’m doing a pork butt tomorrow with it. My wife loves the pork butts and ribs I’ve been doing on it.
I love my Recteq because I don't usually have the time to properly manage the fire. So far all my friends have loved everything I've cooked on it. Brisket, butts, ribs, all the way to cheesecakes. I call it my wood fire oven.
Ditto the recteq and ditto the time. I love managing the fire and taste but time. Time. If time is an issue and you want a killer smoker...grab the recteq. Set and forget....do your busy life, and come back when the temp is right. :)
Ya the rec teq cooks more even though out the chamber, that camp chef has a hot spot on the left side due to its fire box is on the left , if they had it centered it would a killer in pellet grill industry, my 2 cents
I use my SmokeFire for low and slow and grilling. It's a very versatile pellet grill/smoker. That said, I still love using my kettle and Akorn kamado. Something about charcoal and wood that adds so much flavor to the meat while being fun trying to get the temps zeroed in without over smoking the meat. One day will get an offset, maybe next year as I'm still enjoying what I got now.
The pellet smoker was my introduction to bbq. Focused only on a cook. I am stepping towards the offset but do believe I will continue using the pellet grill for several different situations cause of convenience. Can BBQ and run errands or on a work day etc. great video. Thanks Jeremy. Keep ‘em coming.
Completely agree. I will always have a place for the pellet smoker. Similar to an air fryer - for some dishes it’s the best option given the convenience. Same with sous vide and cast iron etc.
I've got a Yoder pellet smoker and it's pretty versatile. You can go from 160 to 600 and over with grill grates. I had a camp chef pellet smoker before but couldn't get it as hot, but for smoking it was working pretty well the 3 years I've had it. I've literally stopped using my gas grill since I've got the yoder. For smoke flavor I often add an amazen smoke tube filled with pellets and it's not too strong.
Plus 1 on the Yoder. I've got a YS640S and the grill grates will easily get to over 700° with the trap door removed. They also sell a cast iron griddle you can put above the fire too. Maybe most pellet smokers are not very versatile, but this thing is amazing.
I personally have both and enjoy both for different reasons. I use my pellet smoker to dial in my seasonings as the outcome is more consistent. Then apply what I’ve learned to my stick burner. Also if I’m busy in the yard or at work, the wife can easily throw some chicken on the pellet grill for dinner while I’m out of pocket. That being said, a stick burner is still my favorite.
Very similar here, I have a stick smoker that is 50 years old now (at least) - that I used for years. With kids, sports and life i just can't get to using it except when on vacation. Pellet smoker makes everything easy and plenty "good enough." I'd not do a brisket on it though, just my personal preference, but for 90% of the stuff we like to eat - it's easy mode and can be done while working on other stuff. I do miss tending the fire and such, but guess save that for Christmas and Thanksgiving. :)
A ton of valuable information in this video! The convenience factor is why I lean heavily on my pellet grills. Unfortunately, working full-time doesn't always leave me with enough time to manage a fire, but I am comfortable leaving something unattended in my pellet grill while I work. The new Apex is the jack-of-all-trades in the grilling industry. So far I have really enjoyed the versatility of that grill, and for everyday use I think it's to beat... I've seen you work your steak magic on the Apex, but what about something like a whole chicken or spatchcock chicken? With a typical pellet grill it can be tough to get the crispy skin AND still get that good smoke flavor. P.S. My power has gone out while running my pellet grill.... guess what I resorted to? My trusty ole' Weber Kettle!
I did my first brisket with Knotty wood almond and it was very tasty. My RecTeq loved em and it was delicious. I’d love to cook on an offset and learn that art. Love your videos!!!
i have a lone star grillz 36 inch pellet smoker that i bought last october used 4 to 5 times a week year round, i have done 176 cooks on it.........briskits ,pork butts, ribs , steak...everything. been rock solid....cold smoke to slow cooks and searing steaks .EZ to clean..........couldnt be happier with this pellet smoker .very well made...
Good summary, fair perspectives. I have both a stick burner and a pellet smoker, and they certainly both have their place. It has been fun learning how to make both produce as similar results as possible and it can be done. I can get the smoke flavor pretty comparable, but I don't think the subtle differences in the woods are that apparent with pellets, whereas on sticks, it can punch you in the mouth... in a good way. For overnight cooks though, pellet all the way. Sometimes I'll do a brisket on the stick burner until I wrap and then let the pellets do their thing while I sleep.
I just got a Pitts and Spitts earlier this year and I absolutely love it. I’m new to smoking/bbq but grew up around a Pitts and Spitts offset. I would def agree with Con 2, the smoke flavor isn’t as strong but smoke tubes do a fantastic job boosting up that smoke flavor. Another great vid, thanks for it!
Jeremy, Have you ever thought about/ tried putting a brisket on an offset for say the first 3-5 hours (when most of the smoke flavor is taken up) and then transferring it to a pellet smoker for the rest of the cook for the convenience? Might be the best of both worlds if you don't have time to sit with an offset for 12 hours.
There's a difference between absorbing smoke flavor and building a bark, and it takes 8 ish hours to build a great bark on a brisket and pellet smokers are plain just not good at making bark. Be better off building the bark till you wrap then just throw in the oven.
Totally new to BBQ and got a pellet smoker. With a 2yr old running around, I love being able to learn the hobby and enjoy food I made myself that's super convenient. The honest truth is if I didn't have this pellet smoker, I wouldn't be eating or making bbq at all.
Hey Jeremy! So glad you are acknowledging pellet grills! I have been Smoking on my Traeger Timberline 850 and LOVE IT! It does have a SUPER SMOKE setting you can turn on at 255 degrees or lower to get more smoke! It works great, and I use it for the first two and a half hours of my cooks! I was going to be a Patreon member, but almost everything you do is on offset, so that was a disappointment. I know I can translate almost anything you do on the offset to my pellet, but since I am such a beginner, I prefer like to like. Do more pellet videos, and I will become a Patreon member! But regardless, I subscribe and like your videos! I appreciate all that you do! Thanks again! -Tom
I absolutely love love love my Lone Star Grillz pellet grill. Nothing smokes like it in the pellet world. Its just amazing. While it may not have the flavor of a stick burner but my family and i absolutely love the BBQ it makes.
New to this channel but not to smoking BBQ. Firstly, Mr Yoder you-da-man. Giving excellent unbiased, knowledgeable and professional opinions with Pros/Cons comparison is the best. I’ve done everything but whole hog on everything except pellet. Currently I have a vertical (my go to), offset, and gas. Getting up in my years so am looking for that final one that may give me more control without loosing that all important “Smokey” good flavor. Nothing like seeing that smoke ring. Is there any other manufacturers that have a combo like the Apex? If not this may be the bar. I came across this channel in my search for a good quality and dare I say…inexpensive pellet smoker and my love of everything BBQ. No such thing as an inexpensive smoker…lol. I’ve been reviewing (online) everything from PittsandSpitts, GreenMountain, PitBoss, Yoder and now Apex. The Apex pellet/propane combo may just be what the doctor ordered. Since the biggest complaint about pellets is the lack of enough smoke right? Can the propane be used at the same time the pellet is going? If so than turn the farthest (or any of your choice) burner on low and place a chip tray over it. Bingo bango smoke. The pellet will adjust to the heat swing till the chips burn down. Comments from the peanut gallery expected…lol.
I have a Camp Chef Woodwind with the side burner. I love it. I realize that there is some difference in flavor, but the ease of use makes up for it IMO. I've cooked a lot of BBQ on it, and while I'm not winning any competitions, my neighborhood has loved everything I've made. Some day maybe I'll get an offset, but for now the pellet grill lets me BBQ on my own time, and I couldn't be happier with it.
Same. Love the convivence of a pellet grill. After several months of owning mine, I got a smoker tube and it really made night and day difference when I do briskets.
I started with a Traeger pellet smoker and used it to learn how to smoke brisket. A year later, after smoking over 10 briskets and other proteins, I bought an offset and started learning fire management. Now I can choose to use the Traeger if I’m not available to manage the fire, or the offset when I have the time to dedicate to managing the fire. Best of both worlds.
I recently got one of the pit boss vertical pellet smoker. I love it. It's like having a giant medium smoky oven on the porch. It gets just hot enough that I think i could manage some pan pizza, and cool enough that I think i could do some cheese and fish. Holds 60lbs of pellets at a time. built in probes, timers, wifi...... more than worth what I paid for it.
I love to use my stick burner but it only happens a few times a year. I have a farm and have tons of stuff to do everyday. I can put something on in the morning , monitor it on my phone through the day and have BBQ by the end of the day. I use the stick burner when I'm doing a maintenance day when I'm going to be around the house for the day. Love your content.
Got my Pitts and Spitts 2 years ago from your old videos. Now I have the pellet grill, camp chef griddle, and a gas grill in the back deck. All do their job well but want to see if the Apex does it better. It would be hard to give up the room of a 36 inch griddle.
Looked at offsets, nearly pulled the trigger on a pellet, bought the Weber Summit Kamado (1st gen). It is a great piece of equipment, really enjoy working with it. Rock steady temperature control, you can smoke low and slow, or sear a steak. Add a fan controller to the port and you have the convenience and control a pellet grill. Best of all no worries about overshooting temp like with a BGE, or a KJ. In my opinion the WSK is underrated and overlooked.
I use a pellet smoker. I do fiddle with the cooking process and trying different brands of pellets. Absolutely agree that better quality pellets will produce better flavor. I've recently tried post oak pellets which has produced the tastiest beef ribs I ever made. If you can find those pellets near you, give them a try. I generally cook on my pellet smoker at 225 degrees with a swing of about 25 degrees or so. It's a small smoker, so I think it gets too hot when I set it higher. Also I think I would agree with your thought that pellet smokers will deliver better flavor at lower cooking temps and longer cooking times. Keep up the good work. Your channel has been immensely entertaining and informative!
Hey Jeremy, I think the Weber Smokefire is also a great option here. I’ve owned one for nearly 12 months now and it is the perfect “all-in-one” grill in my opinion. You can BBQ low and slow right down to 200F, or ramp it up to 600F for an amazing sear over a wood (as apposed to gas) fire! It uses “flavouriser bars” under the grill grates, which are very similar to those found on your camp chef. Keep up the great content!
I've been using a Recteq Bullseye for a couple of years now and it absolutely does everything you would want. Low and slow 175-225 and super high grilling and searing 500-750. Consistency and reliability are top notch. Doesn't have a ton of room but I'm just cooking for family and friends.
Yes, i agree with you 100 percent. I have 12 smokers and grills in my backyard, sometimes i make bbq for more than 60 folks. My favorite for Beef and Pulled Pork is Offset, but also my three 22 Weber WSM works very well, i upgraded them with 4 racks and blowing system. Last not least the pellet smokers, for me the most important, beside the pellets to use, is a water pan opposite side of the roof and starting temperatur always 80 degree celsius for smoke flavour, the time with this temperature is depending on the meat. You make great videos, cheers from Austria ! 😊😊😊😊👍👍👍
Really curious to see how the Apex performs with some classic smokes- brisket, pork butt, ribs, etc. For those with limited space or only looking to purchase a single cooker, it seems pretty ideal. Looking forward to your videos on it!
Hey Jeremy, this is another great video. You're my "Go To" whenever I'm about to add another grill / smoker to my collection. My only criticism about this video, and it's written purely out of respect and sensitivity for the great presentation here, is as follows. In today's market there are so many places where we can purchase wood splits and chunks for offset smokers. For example, I can't find pecan for my WSM locally but I did find pecan through Amazon. Now, of course I probably paid a small premium for pecan chunks but the point is, I wouldn't express this as a con when comparing Pellet smokers to stick burners.....Just my chime in opinion after watching this video........ Lastly, you asked us to suggest a cook on your gorgeous camp chef hybrid. So here's my request......How about doing a 16 hour overnight brisket using the pellets from an earlier video titled something like "Did we just find a pellet product that delivers the same smoke flavor as wood splits" I'm pretty sure you know what I'm referencing here. I think a low and slow over night brisket would be an exceptional litmus test for the Camp Chef! I hope you agree. Thanks Jeremy!!
I totally agree on your point about enjoying the actual process of maintains your fire/heat yourself. It can be frustrating at times. It can also be pretty fun and rewarding.
Love from Australia. My neighbour smokes his meats in offset for the first few hours and then finishes his meats in his pellet smoker. He finds he gets decent smoke flavour and only has to hang around to tender the fire for few hours instead of whole 12 -14 hrs. He likes to start his brisket in afternoon and before he goes to bed places in pellet smoker. I’ve got Akorn, pit boss pellet smoker and Nepolean gas griller and my favourite is the Akorn but I do use my gas grill a lot.
Very helpful video. Pros and cons well detailed. I’ve used a Traeger for 3+ years and loving it. The Camp Chef is my next smoker/grill. It does everything i want done well.
Great video, thanks ... A few things: First, you confirm what my son observed using his Pit Boss, that there's less smoke/flavor with pellets than using a stick burner. Wonder if hitting the pellets with a water mist/spray or a brief soaking prior to loading would help ... Next, limited wood supply for a stick burner is less of an issue than you suggest, and not an issue at all when using wood "chunks" such as the WSM units use; both are available online, though the "sticks" would be pricey assuming you're using a large offset smoker. For a small offset smoker wood chunks work just fine. Also, you didn't mention apple wood and which is readily available locally across the country. Last year, I bought a 50lb bag of apple logs at a local orchard for $10. Using my Dewalt combination saw, I work them up into chunks that fit nicely into my WSM. Lastly, After using the 14" WSM for many years and feeling a bit cramped, I upgraded to the WSM 18". It's perfect for me and, like others here have mentioned, I can't imagine owning a pellet smoker; I thorougly enjoy the overall process that results into "smokey goodness."
Been watching you for years and when you've done comparisons I've always asked "why not Camp Chef" and now you have one!!! I've had my Camp Chef Wifi 24 for almost 4 years and I've had ZERO issues with it. Fires up easily, runs consistent and no issues with pellets or fires anything, it just runs great, and I leave mine sitting out in the winter with the hopper full, I just cover it up with a camp chef cover and good to go. I love the fact that Camp Chef's are also easy to clean up, pull a leaver, burn pot is emptied, and ready to go again. I'd love to see you actually try Camp Chef pellets as you've never used them or compared them. So maybe a briskets on the Camp Chef with Camp Chef Pellets, and Notty wood on your Pits and Spits ?
I just smoked a brisket on a Weber kettle with hickory chunks for about 1.5 hours before transferring to the pellet smoker. After an 18 + hour cook, the smoke flavor was much more pronounced.
Nice review and agree on the PROS / CONS of a pellet smoker! Curious, does the pellet smoker behind you have a better smoke flavor than the Traeger you gave away? I use my pellet grill as a secondary grill and can't get enough smoke.
Great video! I went to pellets because I’m getting older & don’t want to tend a fire anymore. My MAK puts out a nice smoke flavor & Sears really well. I do like the griddle option on the grill you showcased. Pellet grills keep getting better & better. I like sticking with the stronger woods like oak & hickory to maximize the smoke flavor from my pellet grill. Thanks for the videos JY!
I recently made my best pork butt ever and it came from a pellet smoker. Its true they dont get much smoke flavor, but the consistent cook is amazing. I smoked it the day before a big family reunion. At the reunion I re-heated the bbq on one of those outdoor park charcoal grills. I use charcoal and apple wood chunks when I charcoal grill. I put the bbq in a foil baking sheet with foil loosely draped over it, as the smoke from the charcoal and apple wood came up under the foil it smoked the meat more, and because it was already shedded it really took on a lot of smoke. Hands down my best ever.
Idk what you are talking about, ace and Home Depot both have wood splits of different types, hickory cherry oak. may not be as big of a variety but they are easy to find and not limited to what what’s available in your area
Thank you been running camp chef 36 Lux for 4 years with searbox on the side adding a couple smoker tubes does help with adding the extra smoke flavor.
I have the P&S Maverick 2000 also. I opted for the full Stainless Steel option. I love it, it's a real tank with zero external maintenance. The body will definitely last forever and is an heirloom piece that can be passed down to the kids. Looking forward to seeing you cook some bbq on yours.
I have both and I love both. I live in Vegas and sometimes I don't feel like staying outside too much in the summer. The pellet grill is perfect for super hot days. I think stick burners are way funner though.
So im a weekend or once during the week BBQ guy. im on my second Pellet smoker. I have mastered pulled pork, pork ribs, chicken, brisket and even pizza. There great for someone who who is using it for my own use. I moved from a Trager to a Grilla Grills silver back, this pellet smoker is not talked about much but its the bomb. Double wall stainless built like a brick house and all in all awesome grill.
Mr jeremy, thank you for all the videos. You did a video about small offset cookers versus big ones and how to compensate. Maybe a similar video on compensating for using a pellet smoker in order to achieve similar results on an offset would be doable? - Like using two smoke bombs for the first 4 hours, buying gasket sealing, utilizing low and slow temp controls, etc.... Thanks!
As someone who has built drum smokers for years. I’ve owned offsets before (Lange, and custom). I even have a OKJ bronco pro right now with my two 55gal drums. But I keep going back to my GMG Daniel Boone. The ease is what does it for me. I’ve also found out throughout the years that I actually don’t like heavy smoke flavor. So for me pellets work great. The only grill I’ve never owned is a ceramic grill.
agree that the smoke flavor is much more muted on a pellet smoker. And cooking on the top 2 levels is a huge tip. I used that last time and saw a huge difference in my smoke.
What's funny is that Home Depot doesn't have a lot of offset smokers but they sell wood splits. Yesterday I bought a bag of Mesquite, here in North Central West Virginia. They also carry hickory as well.
Great video. I have owned 5 pellet cookers and have 3 set up right now and totally agree about the utility. Easy to use but one dimensional. Wanna ruin a good pellet cooker? Try to open a baffle and go direct heat. Wanna have a huge fire? Crank it up to 600 after a lower cook where grease has built up. Wanna have back burn into the auger? Same. In terms of flavor, pellet cookers are WAY more approachable for most people. Sticks have a distinct smoke flavor that is "too strong" for many average eaters, whereas pellet cookers are more mild for sure (but yes, less smoke and BBQ flavor for those of us who like that). Finally, he mentioned knotty pellets. Just my opinion - I bought 4 bags. LOVED the flavor. But....they fouled up my cookers a ton. Not just mess, but those big biscuits that forced pellets away or back into the auger. Even during a super long cook...not worth it.
As a kid I learned how to BBQ on offset, Weber kettle and wsm. With life and being busy I switched to a CampChef pellet grill 2 years ago, I am pretty happy with the results. But yes it's less smoke since they burn so clean.
The process and sense of accomplishment if running and controlling your fire to create amazing food that WOWs you family and friends has more value to me than turning on an outdoor oven.
11:57 I have a masterbuilt 30 used electric smoker that I got at a yardsale for $100, I have to manually add wood chips/pellets about every two hours depending on the temperature I run it at. anything under 160 and I barely get any smoke. over 200 and the wood chips nicely turn to ash. it has a side-thing that you can add wood to without opening the door, but you have to open the door to dump the ash or probe the meat (I don't have a remote probe yet). 13:31 what do I wanna see you cook on that thing? ALL Of The Things :) make it a series of just making all of the things on that thing.
Yes Ive had 2 tragers and they both had problems of shutting off and the pelets building up. 1 time was during a family BBQ. i did save the day and get it started again. but still
I had a pellet grill I loved but I must admit I became frustrated with it breaking down. Usually when we had guests! I loved cooking on it and I was able to produce some great food on it. I will also say that the company was always great and took care of getting me parts quickly. Unfortunately, it rusted out which was my fault. When replacing it I decided to go with a grill with no moving parts or electronics. (Old school) I bought a charcoal grill and love it. I can smoke, grill, sear, and bake. I just build the charcoal fire to match the cooking method I want. I have to manage the fire (not to extent of a stick burner) which I do enjoy. Keep up the good work. I am producing good BBQ because of what I have learned on your channel. It is much appreciated.
I’m really looking forward to the pellet smoker video series after putting some time to experiment with them. I’d also be very interested to see what you think of WSM or kamados after spending effort with those.
Great video as always! I’m super interested to hear how the Apex does….I know you liked the flavor the SmokeFire put out, but the Pitts and Spitts is on another level. I’d live to see you do a brisket and pork ribs on the Apex to see the flavor and texture you can get. Thanks for all the content….keep it coming!
Weber SmokeFire decent price, love mine. High heat for grilling, baking or low and slow. Offset is in the future, but for year round in the Midwest the SF is tough to beat.
Always digging on Traeger lol. I have an Ironwood 885 and use super smoke when I smoke a brisket and get the perfect amount of smoke flavor every time.
I mentioned this alittle bit in a previous comment in another video, I do prefer using offset smokers, but i don't have alot of time to manage the fire, so i really love using it when i get the chance when i know for sure i have absolutely nothing going on, we have a large family so always doing other things and so i always have the pellet smoker going while i'm away doing family things, but relaxing days and weekends which don't happen often, i'm out there with the offset smoker. I 100% agree with all you're points on cons with pellet smokers, I do really enjoy the technology side of pellet smokers, I like watching the app on my phone while watching tv in the livingroom and adjusting temps on the app, with your points on not enough smoke from pellets, i been playing with smoke tubes in my pellet smoker using used burned mixed with new wood in smoke tubes and also putting brisket fat in the smoke tube from trimmings, I found it works amazing to get just the right amount of dirty smoke with experimenting.
I have a pellet smoker JUST for work. At the house I have regular charcoal grills and an offset. I can’t really have a big offset when I’m at work so I got a small pellet smoker just to pack around the oilfield with me going location to location and state to state.
There is no replacement for the offset smoker. Just depends on how involved you want to be with your cook. They all have there place just depends on the quality of cook your after. Thanks for the great video
Thanks Jeremy! Love to see you put the Apex through all sorts of tests. I have a Camp Chef Woodwind and older Weber Genesis and wanting to get rid of them for the Apex next spring. Can’t wait to see the videos!
I am in the same boat. I called the business where I purchased my woodwind to see if they carry it yet. Trying to see if the dimensions are the same and if there are any concerns of the drip tray. They are waiting to get some more feedback before offering it but everyone agrees the concept is fantastic. Can't seem to find the actual dimensions of the 24 inch with the gas accessory is though 😕
My green mountain grill is great, I went from an egg type grill to GMG and love it. I have a pizza attachment, rotisserie, flattop attachment, it does everything great… everything but grilling. Lol
I never even considered a pellet smoker until LoneStar Grillz made their version of the pellet smoker. You should really do a review on it. That thing actually smokes! May not be the same as a stick burner but its probably the closest thing to getting the same smoke profile with the right kind of pellets. I bought one and am well pleased!
Jeremy, I overcooked some St Louis ribs from Porter Road last week. An expensive error to say the least. But it inspired me to check the temps on my Traeger at various locations. I used identical oven thermometers, and 0laced one in the back left corner as a control. I set the grill twmp at 225, and let it reach temp, and started checking temps at various locations. I found that I the right side of the smoker kept a consistent temp compared to the setpoint temp. Not sure why. The hotest area was the left side under the stack. That's the side I cooked thre ribs on last week. Trying again this week with the ribs on the right side.
I was set on buying a Yoder 640S pellet smoker...then Traeger just came out with the Timberline XL and seemed to have engineered it very well...however once seeing it in person...the cooking space is very limited...your Pitts & Spitts looks well made also with a large cooking space...now, watching your take on pellet smokers and showing at the end the Camp Chef pellet smoker/ gas grill/ side burner...UGH!!! All of them have valid "Pro's & Cons"...and now I'm back to the drawing board....thanks! 🥴
I love my Recteq 700 pellet smoker. Been a solid smoker with zero issues. Highly recommend it. Not the night owl anymore, so tending a long smoke on a stick burner just isn't happening for me anymore.
What a good vid. I own a pellet smoker and an offset. a small inexpensive offset, but an offset none the less. i love both for different reasons and this vid basically explains all my reasons. being a busy guy, i dont always have the time to tend a fire and such. the pellet smoker/grill does it for me within reason. i also use my pellet grill as an outdoor oven. in the summer months it mostly replaces my indoor oven. when i use the offset its more of an occasion. like a holiday or a day off. maintaining the fire, prepping the wood properly. the vents and chimney, the whole thing start to finish. it is more like a sense of accomplishment like you said about being the cook rather than the machine being thee cook. i will say that i get very good smoke flavor from my pellet grill (with some helping devices like a smoke tube) sometimes better than my offset. this is totally subjective, im sure, as far as the flavor thing goes. but whatever, this a great video. thank you.
As someone that entered bbq with an electric smoker and then transitioned to an offset stick burner, I appreciate you highlighting the differences. For me it was the level of control and better smoke flavor that convinced me that an offset is the superior cooking method. Just my opinion.
Love the video. Cooked ribs on the pellet smoker this past weekend and it turned off twice before I gave up and fired up the smokey mountain. Tech is the gift and the curse as it pertains to BBQ. Create some charcoal smoker content, Weber summit, Kamado, kettle etc. Thanks
I agree with the limited amount of smoke the pellet smoker produces, what I do is cook to a certain degree then lower the temp , it puts out more smoke.
Short back story. I found this channel looking up "fire management". Now I'm here to stay, like everyone else. After using a WSM and my Weber Kettle, fire management has to be a big factor. The WSM is easier than the kettle, both get it done, but you don't push a button and get 225 or 250. I'm liking the idea living on a cul-de-sac.
Good video Jeremy. Lone Star Grillz new pellet smoker might be the game changer for a pellet smoker that can produce flavor on par with a stick burner. Smokey Ribs BBQ has some good comparison videos. would be cool if you could get a hold of one to do some videos on.
My reqtec with lumberjack oak and lumberjack mesquite/oak blend gets me all the smoke I want for longer smokes plus convenience, I think the shorter jobs are better suited to something with a charcoal/wood chunk fire. They do make pellet heat deflectors with cages for wood chunks and people have had great success with it. You should try it as an alternative to a smoke tube
I have owned four different brands of pellet cookers, and so far the traegers run the best for me. I know everybody likes to bash on them, but I have put thousands of hours on them and they just seem to be the best. I do have a Green Mountain I use for camping that is by far the best I have ever used. That camp chef looks like the total package. I would be willing to try that.
As a previous Traeger+ user, I recently made the switch to Asmoke and I have to say, I'm incredibly impressed. The precision temperature control is a game-changer for my grilling experience. The portability makes it perfect for outings, and the flexibility of being able to use it wirelessly or connected to the grid opens up so many possibilities. The added flavor from the wood pellets is something I didn't know I was missing out on with my previous grill. Plus, the ability to monitor the food temperature and adjust settings remotely through the app is so handy! The Asmoke grill has truly elevated my grilling game and I can't wait to explore more of its features. #Asmoke
Great comments regarding the two. The reason I went pellet first is because I wanted to solve one problem at a time. Pellet made it so I could dial in the meat side and not worry about heat side. When I had meat repeatable, I moved on to offset. Smoking is an incredibly expensive hobby. If you are doing it to save money you are in the wrong hobby. Even to dip your toes into pellets is not cheap, and if you want to graduate to offsets . . . not cheap.
Great video Jeremy. I have an "assortment" of cookers and was wondering about your opinion regarding the gravity charcoal smokers. Would you be possibly considering doing a full assessment of those in the future?
@@skimpy150190 I've had a Stumps gravity smoker for 9 years. Superb quality. I'm just hoping Jeremy will do something with gravity smokers so I can pick up some tips.
At some point do you think you could make a video of your mix of knotty wood pellets vs what you use in your offset to see how those two compare? im curious on your opinion since I remember you talking about how the knotty wood mix was the closest you experienced to an offset. Im sure it still wont be all that close but it would be interesting to see you're opinion. Thank you very much for the content you have taught me soooooooooo much!
I bought a Traeger & was very disappointed in the lack of smoke flavor. So I bought 2 smoke tubes & run them during my cook before I wrap & it works great. Gives me great smoke flavor & can use different types of pellet flavors. The clean up afterwards is a pain sometimes but the 2 tube works great for good smoke flavor.
Found that my WSM was great when I first got it. the 18" Worked well for what i wanted to do and for our family. Downsize was its round and the racks of ribs didnt fit well and had to get creative with racks and such. But still fine. The fire management was something to get use to, but hey i had tons of time to do it so again, it was all good. family liked what came off. some didnt like the smoke flavor as much, so i would dial down the wood chunks to a few to sometimes none. Still good. Then life happened. Weekends became more and more busy, and there she sat. The kettle gets use all the time still but not so much the smoker. So i got a pellet grill knowing that it will be easier still gives good food and can still BBQ. So i mean to each their own. And that is ok with me. Some have the time to babysit and enjoy sitting out there watching, and some dont. I became one of those who cant. LOL But for us home cookers, its all about those in the seats who we are really cooking for.
I have a gas grill, offset smoker, and recently a pellet grill. I use all of them. The choice depends on what I'm cooking and how busy I am. Like you, I enjoy tending the fire. I will use the offset smoker if I have time. Also as you said, there is nothing to break down on an offset smoker. It is just two metal containers and hinges! I enjoy a long low and slow cook. I get an excuse to hang out by the fire and relax. The gas grill is for when I'm in a hurry. It is also for when I want more precise control over the temperature. The pellet grill is fairly new and I am still experimenting with it. As you said, it is convenient, but the smokey flavor is a little weak.
I’ve had the 24” Camp Chef Woodwind for a couple of years now. Watching your channel ALMOST had me shopping for an offset, but I had to be honest with myself about my lifestyle and the time I would have to dedicate to learn to cook on it. For all its cons, the pellet grill is home for a while. One issue I have is the amount of direct heat the fire pot generates. Most of my long cooks end up overcooked on the bottom side of the meat. The traditional deflector doesn’t seem like a sufficient way to balance the temps. I’m hoping some of the newer gen pellet grills (mid-price range) have a redesign to manage this. I would be interested in the APEX design. If anyone has other suggestions, I’m all ears.
I put the meat on a grate sitting on top of a semi deep baking sheet so the heat is deflected but the smoke can still get all the way around the meat. I just smoked a pork shoulder at 250 for 12 hours and it was pretty evenly cooked.
Academy usually carries a good variety of wood splits if you have one near you. The one near me has post oak, cherry, pecan, sugar maple, apple and, of course, hickory
Well said. I have the new Traeger Timberline XL and it is a beast. I generally only cook for 2-4 people, so the XL is more than big enough. I also really like the Knotty Wood Almond Pellets. Did some Dino Ribs today. Awesome. But I also have my Weber Kettle and Weber Smoky Mountain Water Smoker. I use those when I have the time or just want to be totally involved in the process (like you). IMHO, starting with a Weber Kettle and learning how to grill smoke, sear, etc, etc is a great way to go. You can really learn fire/temperature management and use wood chunks for great smoke. Finally, I have a Weber gas grill for when I want hot, fast and don't care that much about smoke or charcoal flavor. Each one has it's own pros, cons, and flavor profiles. Enjoy the process! I am VERY interested to know how that new Camp Chef works for you. My general experience with things that are built to do many things is that they don't do all of them (sometimes none of them) well. It will be great if this one breaks that rule!
For anyone who was contacted by someone in this comments section claiming that they have won a pellet smoker, DO NOT provide your information. It is a scam. Whoever is doing this is using the same profile picture that I have but it is not me. I will be banning that profile but please do not give this person any money.
Say it ain’t so…
THEY TRIED TO HOOK ME
They tried with me as well, but I know you give away your smokers on your Patreon with random draws. They were not to smart LOL
Those bastards!!!!
They're eveyewhere they never stop!
Jeremy. I think you deserve a ton of credit for catering to your audience and applying your method to the pellet smoker group. GREAT JOB!
Just bought my first pellet smoker last week. Today I smoked a big turkey on it for 7 hours and it is probably the best turkey I've ever eaten.
I had some smoked turkey a couple months back, it's why I'm thinking I'll get a smoker this summer.
I’ve been an offset guy forever, but I recently got a drum smoker and holy fun! I love this thing…it burns 13+ hours on a single basket (half bag of charcoal and wood splits) and it is very consistent with temperature, once it gets up to temp and evens out it is seriously within 5 degrees. It’s efficient and enjoyable, I’m doing a pork butt tomorrow with it. My wife loves the pork butts and ribs I’ve been doing on it.
I love my Recteq because I don't usually have the time to properly manage the fire. So far all my friends have loved everything I've cooked on it. Brisket, butts, ribs, all the way to cheesecakes.
I call it my wood fire oven.
Ditto the recteq and ditto the time. I love managing the fire and taste but time. Time. If time is an issue and you want a killer smoker...grab the recteq. Set and forget....do your busy life, and come back when the temp is right. :)
Ya the rec teq cooks more even though out the chamber, that camp chef has a hot spot on the left side due to its fire box is on the left , if they had it centered it would a killer in pellet grill industry, my 2 cents
@@diecuttingsolutionsinc6745 I thought the recteq was expensive... :)
I appreciate the fact you say you are biased to stick burners but share lots of pros and have a positive attitude towards the pellet smoker.
I use my SmokeFire for low and slow and grilling. It's a very versatile pellet grill/smoker. That said, I still love using my kettle and Akorn kamado. Something about charcoal and wood that adds so much flavor to the meat while being fun trying to get the temps zeroed in without over smoking the meat. One day will get an offset, maybe next year as I'm still enjoying what I got now.
The pellet smoker was my introduction to bbq. Focused only on a cook. I am stepping towards the offset but do believe I will continue using the pellet grill for several different situations cause of convenience. Can BBQ and run errands or on a work day etc. great video. Thanks Jeremy. Keep ‘em coming.
Completely agree. I will always have a place for the pellet smoker. Similar to an air fryer - for some dishes it’s the best option given the convenience. Same with sous vide and cast iron etc.
Same here.
I've got a Yoder pellet smoker and it's pretty versatile. You can go from 160 to 600 and over with grill grates. I had a camp chef pellet smoker before but couldn't get it as hot, but for smoking it was working pretty well the 3 years I've had it. I've literally stopped using my gas grill since I've got the yoder. For smoke flavor I often add an amazen smoke tube filled with pellets and it's not too strong.
Plus 1 on the Yoder. I've got a YS640S and the grill grates will easily get to over 700° with the trap door removed. They also sell a cast iron griddle you can put above the fire too. Maybe most pellet smokers are not very versatile, but this thing is amazing.
I personally have both and enjoy both for different reasons.
I use my pellet smoker to dial in my seasonings as the outcome is more consistent. Then apply what I’ve learned to my stick burner. Also if I’m busy in the yard or at work, the wife can easily throw some chicken on the pellet grill for dinner while I’m out of pocket.
That being said, a stick burner is still my favorite.
Very similar here, I have a stick smoker that is 50 years old now (at least) - that I used for years. With kids, sports and life i just can't get to using it except when on vacation. Pellet smoker makes everything easy and plenty "good enough." I'd not do a brisket on it though, just my personal preference, but for 90% of the stuff we like to eat - it's easy mode and can be done while working on other stuff. I do miss tending the fire and such, but guess save that for Christmas and Thanksgiving. :)
A ton of valuable information in this video! The convenience factor is why I lean heavily on my pellet grills. Unfortunately, working full-time doesn't always leave me with enough time to manage a fire, but I am comfortable leaving something unattended in my pellet grill while I work. The new Apex is the jack-of-all-trades in the grilling industry. So far I have really enjoyed the versatility of that grill, and for everyday use I think it's to beat... I've seen you work your steak magic on the Apex, but what about something like a whole chicken or spatchcock chicken? With a typical pellet grill it can be tough to get the crispy skin AND still get that good smoke flavor.
P.S. My power has gone out while running my pellet grill.... guess what I resorted to? My trusty ole' Weber Kettle!
I did my first brisket with Knotty wood almond and it was very tasty. My RecTeq loved em and it was delicious. I’d love to cook on an offset and learn that art. Love your videos!!!
i have a lone star grillz 36 inch pellet smoker that i bought last october used 4 to 5 times a week year round, i have done 176 cooks on it.........briskits ,pork butts, ribs , steak...everything. been rock solid....cold smoke to slow cooks and searing steaks .EZ to clean..........couldnt be happier with this pellet smoker .very well made...
Good summary, fair perspectives. I have both a stick burner and a pellet smoker, and they certainly both have their place. It has been fun learning how to make both produce as similar results as possible and it can be done. I can get the smoke flavor pretty comparable, but I don't think the subtle differences in the woods are that apparent with pellets, whereas on sticks, it can punch you in the mouth... in a good way. For overnight cooks though, pellet all the way. Sometimes I'll do a brisket on the stick burner until I wrap and then let the pellets do their thing while I sleep.
The ease of pellet smokers is great. The flavor of real wood and charcoal is also great. That's why I got a gravity series.
I recently got the Weber Kamado and its amazing. Grill, smoke, whatever you want. I also added the Smokeware stacker and doubled my cooking area.
I just got a Pitts and Spitts earlier this year and I absolutely love it. I’m new to smoking/bbq but grew up around a Pitts and Spitts offset. I would def agree with Con 2, the smoke flavor isn’t as strong but smoke tubes do a fantastic job boosting up that smoke flavor. Another great vid, thanks for it!
Jeremy, Have you ever thought about/ tried putting a brisket on an offset for say the first 3-5 hours (when most of the smoke flavor is taken up) and then transferring it to a pellet smoker for the rest of the cook for the convenience? Might be the best of both worlds if you don't have time to sit with an offset for 12 hours.
There's a difference between absorbing smoke flavor and building a bark, and it takes 8 ish hours to build a great bark on a brisket and pellet smokers are plain just not good at making bark. Be better off building the bark till you wrap then just throw in the oven.
@@Begohan1234 lost all respect with your name
I’ve thought about doing this myself but am yet to try it. Also would be curious to see him do it that way!
I DO THIS ON MY WEBER..AND MY PIT BOSS.... With great success flavor and bark
Totally new to BBQ and got a pellet smoker. With a 2yr old running around, I love being able to learn the hobby and enjoy food I made myself that's super convenient. The honest truth is if I didn't have this pellet smoker, I wouldn't be eating or making bbq at all.
Hey Jeremy! So glad you are acknowledging pellet grills! I have been Smoking on my Traeger Timberline 850 and LOVE IT! It does have a SUPER SMOKE setting you can turn on at 255 degrees or lower to get more smoke! It works great, and I use it for the first two and a half hours of my cooks! I was going to be a Patreon member, but almost everything you do is on offset, so that was a disappointment. I know I can translate almost anything you do on the offset to my pellet, but since I am such a beginner, I prefer like to like. Do more pellet videos, and I will become a Patreon member! But regardless, I subscribe and like your videos! I appreciate all that you do! Thanks again! -Tom
I absolutely love love love my Lone Star Grillz pellet grill. Nothing smokes like it in the pellet world. Its just amazing. While it may not have the flavor of a stick burner but my family and i absolutely love the BBQ it makes.
New to this channel but not to smoking BBQ. Firstly, Mr Yoder you-da-man. Giving excellent unbiased, knowledgeable and professional opinions with Pros/Cons comparison is the best. I’ve done everything but whole hog on everything except pellet. Currently I have a vertical (my go to), offset, and gas. Getting up in my years so am looking for that final one that may give me more control without loosing that all important “Smokey” good flavor. Nothing like seeing that smoke ring. Is there any other manufacturers that have a combo like the Apex? If not this may be the bar. I came across this channel in my search for a good quality and dare I say…inexpensive pellet smoker and my love of everything BBQ. No such thing as an inexpensive smoker…lol. I’ve been reviewing (online) everything from PittsandSpitts, GreenMountain, PitBoss, Yoder and now Apex. The Apex pellet/propane combo may just be what the doctor ordered. Since the biggest complaint about pellets is the lack of enough smoke right? Can the propane be used at the same time the pellet is going? If so than turn the farthest (or any of your choice) burner on low and place a chip tray over it. Bingo bango smoke. The pellet will adjust to the heat swing till the chips burn down. Comments from the peanut gallery expected…lol.
I have a Camp Chef Woodwind with the side burner. I love it. I realize that there is some difference in flavor, but the ease of use makes up for it IMO. I've cooked a lot of BBQ on it, and while I'm not winning any competitions, my neighborhood has loved everything I've made. Some day maybe I'll get an offset, but for now the pellet grill lets me BBQ on my own time, and I couldn't be happier with it.
Same. Love the convivence of a pellet grill. After several months of owning mine, I got a smoker tube and it really made night and day difference when I do briskets.
I started with a Traeger pellet smoker and used it to learn how to smoke brisket. A year later, after smoking over 10 briskets and other proteins, I bought an offset and started learning fire management. Now I can choose to use the Traeger if I’m not available to manage the fire, or the offset when I have the time to dedicate to managing the fire. Best of both worlds.
I recently got one of the pit boss vertical pellet smoker. I love it. It's like having a giant medium smoky oven on the porch. It gets just hot enough that I think i could manage some pan pizza, and cool enough that I think i could do some cheese and fish. Holds 60lbs of pellets at a time. built in probes, timers, wifi...... more than worth what I paid for it.
I love to use my stick burner but it only happens a few times a year. I have a farm and have tons of stuff to do everyday. I can put something on in the morning , monitor it on my phone through the day and have BBQ by the end of the day. I use the stick burner when I'm doing a maintenance day when I'm going to be around the house for the day. Love your content.
Got my Pitts and Spitts 2 years ago from your old videos. Now I have the pellet grill, camp chef griddle, and a gas grill in the back deck. All do their job well but want to see if the Apex does it better. It would be hard to give up the room of a 36 inch griddle.
Looked at offsets, nearly pulled the trigger on a pellet, bought the Weber Summit Kamado (1st gen). It is a great piece of equipment, really enjoy working with it. Rock steady temperature control, you can smoke low and slow, or sear a steak. Add a fan controller to the port and you have the convenience and control a pellet grill. Best of all no worries about overshooting temp like with a BGE, or a KJ. In my opinion the WSK is underrated and overlooked.
I use a pellet smoker. I do fiddle with the cooking process and trying different brands of pellets. Absolutely agree that better quality pellets will produce better flavor. I've recently tried post oak pellets which has produced the tastiest beef ribs I ever made. If you can find those pellets near you, give them a try. I generally cook on my pellet smoker at 225 degrees with a swing of about 25 degrees or so. It's a small smoker, so I think it gets too hot when I set it higher. Also I think I would agree with your thought that pellet smokers will deliver better flavor at lower cooking temps and longer cooking times.
Keep up the good work. Your channel has been immensely entertaining and informative!
Hey Jeremy, I think the Weber Smokefire is also a great option here. I’ve owned one for nearly 12 months now and it is the perfect “all-in-one” grill in my opinion. You can BBQ low and slow right down to 200F, or ramp it up to 600F for an amazing sear over a wood (as apposed to gas) fire! It uses “flavouriser bars” under the grill grates, which are very similar to those found on your camp chef. Keep up the great content!
I've been using a Recteq Bullseye for a couple of years now and it absolutely does everything you would want. Low and slow 175-225 and super high grilling and searing 500-750. Consistency and reliability are top notch. Doesn't have a ton of room but I'm just cooking for family and friends.
RT 700 here and I don't regret giving up my old Weber Performer for it!
Yes, i agree with you 100 percent. I have 12 smokers and grills in my backyard, sometimes i make bbq for more than 60 folks. My favorite for Beef and Pulled Pork is Offset, but also my three 22 Weber WSM works very well, i upgraded them with 4 racks and blowing system. Last not least the pellet smokers, for me the most important, beside the pellets to use, is a water pan opposite side of the roof and starting temperatur always 80 degree celsius for smoke flavour, the time with this temperature is depending on the meat. You make great videos, cheers from Austria ! 😊😊😊😊👍👍👍
Really curious to see how the Apex performs with some classic smokes- brisket, pork butt, ribs, etc. For those with limited space or only looking to purchase a single cooker, it seems pretty ideal. Looking forward to your videos on it!
Hey Jeremy, this is another great video. You're my "Go To" whenever I'm about to add another grill / smoker to my collection. My only criticism about this video, and it's written purely out of respect and sensitivity for the great presentation here, is as follows. In today's market there are so many places where we can purchase wood splits and chunks for offset smokers. For example, I can't find pecan for my WSM locally but I did find pecan through Amazon. Now, of course I probably paid a small premium for pecan chunks but the point is, I wouldn't express this as a con when comparing Pellet smokers to stick burners.....Just my chime in opinion after watching this video........
Lastly, you asked us to suggest a cook on your gorgeous camp chef hybrid. So here's my request......How about doing a 16 hour overnight brisket using the pellets from an earlier video titled something like "Did we just find a pellet product that delivers the same smoke flavor as wood splits" I'm pretty sure you know what I'm referencing here. I think a low and slow over night brisket would be an exceptional litmus test for the Camp Chef!
I hope you agree.
Thanks Jeremy!!
Great video! Can you do a video on the best pellets for the flavor?
I totally agree on your point about enjoying the actual process of maintains your fire/heat yourself. It can be frustrating at times. It can also be pretty fun and rewarding.
Love from Australia. My neighbour smokes his meats in offset for the first few hours and then finishes his meats in his pellet smoker. He finds he gets decent smoke flavour and only has to hang around to tender the fire for few hours instead of whole 12 -14 hrs. He likes to start his brisket in afternoon and before he goes to bed places in pellet smoker.
I’ve got Akorn, pit boss pellet smoker and Nepolean gas griller and my favourite is the Akorn but I do use my gas grill a lot.
Very helpful video. Pros and cons well detailed. I’ve used a Traeger for 3+ years and loving it. The Camp Chef is my next smoker/grill. It does everything i want done well.
Great video, thanks ... A few things: First, you confirm what my son observed using his Pit Boss, that there's less smoke/flavor with pellets than using a stick burner. Wonder if hitting the pellets with a water mist/spray or a brief soaking prior to loading would help ... Next, limited wood supply for a stick burner is less of an issue than you suggest, and not an issue at all when using wood "chunks" such as the WSM units use; both are available online, though the "sticks" would be pricey assuming you're using a large offset smoker. For a small offset smoker wood chunks work just fine. Also, you didn't mention apple wood and which is readily available locally across the country. Last year, I bought a 50lb bag of apple logs at a local orchard for $10. Using my Dewalt combination saw, I work them up into chunks that fit nicely into my WSM. Lastly, After using the 14" WSM for many years and feeling a bit cramped, I upgraded to the WSM 18". It's perfect for me and, like others here have mentioned, I can't imagine owning a pellet smoker; I thorougly enjoy the overall process that results into "smokey goodness."
Been watching you for years and when you've done comparisons I've always asked "why not Camp Chef" and now you have one!!! I've had my Camp Chef Wifi 24 for almost 4 years and I've had ZERO issues with it. Fires up easily, runs consistent and no issues with pellets or fires anything, it just runs great, and I leave mine sitting out in the winter with the hopper full, I just cover it up with a camp chef cover and good to go. I love the fact that Camp Chef's are also easy to clean up, pull a leaver, burn pot is emptied, and ready to go again. I'd love to see you actually try Camp Chef pellets as you've never used them or compared them. So maybe a briskets on the Camp Chef with Camp Chef Pellets, and Notty wood on your Pits and Spits ?
I just smoked a brisket on a Weber kettle with hickory chunks for about 1.5 hours before transferring to the pellet smoker. After an 18 + hour cook, the smoke flavor was much more pronounced.
smart. those first few hours of fire magic make the diff
@@waynegranzin3824 My thoughts exactly
Jeremy has become my favorite. He's unbiased, knowledgeable, and professional. He's the Alton Brown of BBQ.
Nice review and agree on the PROS / CONS of a pellet smoker! Curious, does the pellet smoker behind you have a better smoke flavor than the Traeger you gave away? I use my pellet grill as a secondary grill and can't get enough smoke.
Great video! I went to pellets because I’m getting older & don’t want to tend a fire anymore. My MAK puts out a nice smoke flavor & Sears really well. I do like the griddle option on the grill you showcased. Pellet grills keep getting better & better. I like sticking with the stronger woods like oak & hickory to maximize the smoke flavor from my pellet grill. Thanks for the videos JY!
I love all my camp chef stuff.
Do everything on that thing.
Would love to see all the different things you would cook on it.
I recently made my best pork butt ever and it came from a pellet smoker. Its true they dont get much smoke flavor, but the consistent cook is amazing. I smoked it the day before a big family reunion. At the reunion I re-heated the bbq on one of those outdoor park charcoal grills. I use charcoal and apple wood chunks when I charcoal grill. I put the bbq in a foil baking sheet with foil loosely draped over it, as the smoke from the charcoal and apple wood came up under the foil it smoked the meat more, and because it was already shedded it really took on a lot of smoke. Hands down my best ever.
We just bought our first pellet smoker and I have had a vertical learning curve as I look into BBQ
Idk what you are talking about, ace and Home Depot both have wood splits of different types, hickory cherry oak. may not be as big of a variety but they are easy to find and not limited to what what’s available in your area
Thank you been running camp chef 36 Lux for 4 years with searbox on the side adding a couple smoker tubes does help with adding the extra smoke flavor.
I have the P&S Maverick 2000 also. I opted for the full Stainless Steel option. I love it, it's a real tank with zero external maintenance. The body will definitely last forever and is an heirloom piece that can be passed down to the kids. Looking forward to seeing you cook some bbq on yours.
I have both and I love both. I live in Vegas and sometimes I don't feel like staying outside too much in the summer. The pellet grill is perfect for super hot days. I think stick burners are way funner though.
So im a weekend or once during the week BBQ guy. im on my second Pellet smoker. I have mastered pulled pork, pork ribs, chicken, brisket and even pizza. There great for someone who who is using it for my own use. I moved from a Trager to a Grilla Grills silver back, this pellet smoker is not talked about much but its the bomb. Double wall stainless built like a brick house and all in all awesome grill.
Mr jeremy, thank you for all the videos. You did a video about small offset cookers versus big ones and how to compensate. Maybe a similar video on compensating for using a pellet smoker in order to achieve similar results on an offset would be doable? - Like using two smoke bombs for the first 4 hours, buying gasket sealing, utilizing low and slow temp controls, etc.... Thanks!
As someone who has built drum smokers for years. I’ve owned offsets before (Lange, and custom). I even have a OKJ bronco pro right now with my two 55gal drums. But I keep going back to my GMG Daniel Boone. The ease is what does it for me. I’ve also found out throughout the years that I actually don’t like heavy smoke flavor. So for me pellets work great. The only grill I’ve never owned is a ceramic grill.
agree that the smoke flavor is much more muted on a pellet smoker. And cooking on the top 2 levels is a huge tip. I used that last time and saw a huge difference in my smoke.
What's funny is that Home Depot doesn't have a lot of offset smokers but they sell wood splits. Yesterday I bought a bag of Mesquite, here in North Central West Virginia. They also carry hickory as well.
Great video. I have owned 5 pellet cookers and have 3 set up right now and totally agree about the utility. Easy to use but one dimensional. Wanna ruin a good pellet cooker? Try to open a baffle and go direct heat. Wanna have a huge fire? Crank it up to 600 after a lower cook where grease has built up. Wanna have back burn into the auger? Same. In terms of flavor, pellet cookers are WAY more approachable for most people. Sticks have a distinct smoke flavor that is "too strong" for many average eaters, whereas pellet cookers are more mild for sure (but yes, less smoke and BBQ flavor for those of us who like that). Finally, he mentioned knotty pellets. Just my opinion - I bought 4 bags. LOVED the flavor. But....they fouled up my cookers a ton. Not just mess, but those big biscuits that forced pellets away or back into the auger. Even during a super long cook...not worth it.
Rockin the KW tee…nice!!👍 I switched after watching your videos with them and won’t go to any other brand now!
As a kid I learned how to BBQ on offset, Weber kettle and wsm. With life and being busy I switched to a CampChef pellet grill 2 years ago, I am pretty happy with the results. But yes it's less smoke since they burn so clean.
The process and sense of accomplishment if running and controlling your fire to create amazing food that WOWs you family and friends has more value to me than turning on an outdoor oven.
11:57 I have a masterbuilt 30 used electric smoker that I got at a yardsale for $100, I have to manually add wood chips/pellets about every two hours depending on the temperature I run it at. anything under 160 and I barely get any smoke. over 200 and the wood chips nicely turn to ash. it has a side-thing that you can add wood to without opening the door, but you have to open the door to dump the ash or probe the meat (I don't have a remote probe yet).
13:31 what do I wanna see you cook on that thing? ALL Of The Things :) make it a series of just making all of the things on that thing.
The best pellets are Bear Mountain - Bold BBQ AMAZING!
Yes Ive had 2 tragers and they both had problems of shutting off and the pelets building up. 1 time was during a family BBQ. i did save the day and get it started again. but still
I had a pellet grill I loved but I must admit I became frustrated with it breaking down. Usually when we had guests! I loved cooking on it and I was able to produce some great food on it. I will also say that the company was always great and took care of getting me parts quickly. Unfortunately, it rusted out which was my fault. When replacing it I decided to go with a grill with no moving parts or electronics. (Old school) I bought a charcoal grill and love it. I can smoke, grill, sear, and bake. I just build the charcoal fire to match the cooking method I want. I have to manage the fire (not to extent of a stick burner) which I do enjoy. Keep up the good work. I am producing good BBQ because of what I have learned on your channel. It is much appreciated.
I have both a huge offset and a pellet smoker and I prefer the pellet more and more as I get older.
I’m really looking forward to the pellet smoker video series after putting some time to experiment with them. I’d also be very interested to see what you think of WSM or kamados after spending effort with those.
Great video as always! I’m super interested to hear how the Apex does….I know you liked the flavor the SmokeFire put out, but the Pitts and Spitts is on another level. I’d live to see you do a brisket and pork ribs on the Apex to see the flavor and texture you can get.
Thanks for all the content….keep it coming!
Weber SmokeFire decent price, love mine. High heat for grilling, baking or low and slow. Offset is in the future, but for year round in the Midwest the SF is tough to beat.
I'm planning to buy new one SmokeFire EPX6. I hope it will care about searing and low and slow. Additional pros - Smokeboost feature.
Always digging on Traeger lol. I have an Ironwood 885 and use super smoke when I smoke a brisket and get the perfect amount of smoke flavor every time.
I mentioned this alittle bit in a previous comment in another video, I do prefer using offset smokers, but i don't have alot of time to manage the fire, so i really love using it when i get the chance when i know for sure i have absolutely nothing going on, we have a large family so always doing other things and so i always have the pellet smoker going while i'm away doing family things, but relaxing days and weekends which don't happen often, i'm out there with the offset smoker. I 100% agree with all you're points on cons with pellet smokers, I do really enjoy the technology side of pellet smokers, I like watching the app on my phone while watching tv in the livingroom and adjusting temps on the app, with your points on not enough smoke from pellets, i been playing with smoke tubes in my pellet smoker using used burned mixed with new wood in smoke tubes and also putting brisket fat in the smoke tube from trimmings, I found it works amazing to get just the right amount of dirty smoke with experimenting.
I have a pellet smoker JUST for work. At the house I have regular charcoal grills and an offset. I can’t really have a big offset when I’m at work so I got a small pellet smoker just to pack around the oilfield with me going location to location and state to state.
There is no replacement for the offset smoker. Just depends on how involved you want to be with your cook. They all have there place just depends on the quality of cook your after. Thanks for the great video
That why I love the Masterbuilt Gravity grills! It’s a hybrid that can do everything!
Thanks Jeremy! Love to see you put the Apex through all sorts of tests. I have a Camp Chef Woodwind and older Weber Genesis and wanting to get rid of them for the Apex next spring. Can’t wait to see the videos!
I am in the same boat. I called the business where I purchased my woodwind to see if they carry it yet. Trying to see if the dimensions are the same and if there are any concerns of the drip tray. They are waiting to get some more feedback before offering it but everyone agrees the concept is fantastic. Can't seem to find the actual dimensions of the 24 inch with the gas accessory is though 😕
My green mountain grill is great, I went from an egg type grill to GMG and love it.
I have a pizza attachment, rotisserie, flattop attachment, it does everything great… everything but grilling. Lol
I never even considered a pellet smoker until LoneStar Grillz made their version of the pellet smoker. You should really do a review on it. That thing actually smokes! May not be the same as a stick burner but its probably the closest thing to getting the same smoke profile with the right kind of pellets. I bought one and am well pleased!
Jeremy, I overcooked some St Louis ribs from Porter Road last week. An expensive error to say the least. But it inspired me to check the temps on my Traeger at various locations. I used identical oven thermometers, and 0laced one in the back left corner as a control. I set the grill twmp at 225, and let it reach temp, and started checking temps at various locations. I found that I the right side of the smoker kept a consistent temp compared to the setpoint temp. Not sure why. The hotest area was the left side under the stack. That's the side I cooked thre ribs on last week. Trying again this week with the ribs on the right side.
I was set on buying a Yoder 640S pellet smoker...then Traeger just came out with the Timberline XL and seemed to have engineered it very well...however once seeing it in person...the cooking space is very limited...your Pitts & Spitts looks well made also with a large cooking space...now, watching your take on pellet smokers and showing at the end the Camp Chef pellet smoker/ gas grill/ side burner...UGH!!! All of them have valid "Pro's & Cons"...and now I'm back to the drawing board....thanks! 🥴
I love my Recteq 700 pellet smoker. Been a solid smoker with zero issues. Highly recommend it. Not the night owl anymore, so tending a long smoke on a stick burner just isn't happening for me anymore.
What a good vid. I own a pellet smoker and an offset. a small inexpensive offset, but an offset none the less. i love both for different reasons and this vid basically explains all my reasons. being a busy guy, i dont always have the time to tend a fire and such. the pellet smoker/grill does it for me within reason. i also use my pellet grill as an outdoor oven. in the summer months it mostly replaces my indoor oven. when i use the offset its more of an occasion. like a holiday or a day off. maintaining the fire, prepping the wood properly. the vents and chimney, the whole thing start to finish. it is more like a sense of accomplishment like you said about being the cook rather than the machine being thee cook. i will say that i get very good smoke flavor from my pellet grill (with some helping devices like a smoke tube) sometimes better than my offset. this is totally subjective, im sure, as far as the flavor thing goes. but whatever, this a great video. thank you.
As someone that entered bbq with an electric smoker and then transitioned to an offset stick burner, I appreciate you highlighting the differences. For me it was the level of control and better smoke flavor that convinced me that an offset is the superior cooking method. Just my opinion.
I’m with you but you need to have a desire to tinker and the time to do it
@@MadScientistBBQ It is a labor of love.
Love the video. Cooked ribs on the pellet smoker this past weekend and it turned off twice before I gave up and fired up the smokey mountain. Tech is the gift and the curse as it pertains to BBQ. Create some charcoal smoker content, Weber summit, Kamado, kettle etc. Thanks
I love ur honest opinion. There's no replacement for real fire and wood
I agree with the limited amount of smoke the pellet smoker produces, what I do is cook to a certain degree then lower the temp , it puts out more smoke.
Short back story. I found this channel looking up "fire management". Now I'm here to stay, like everyone else.
After using a WSM and my Weber Kettle, fire management has to be a big factor. The WSM is easier than the kettle, both get it done, but you don't push a button and get 225 or 250. I'm liking the idea living on a cul-de-sac.
Good video Jeremy. Lone Star Grillz new pellet smoker might be the game changer for a pellet smoker that can produce flavor on par with a stick burner. Smokey Ribs BBQ has some good comparison videos. would be cool if you could get a hold of one to do some videos on.
My reqtec with lumberjack oak and lumberjack mesquite/oak blend gets me all the smoke I want for longer smokes plus convenience, I think the shorter jobs are better suited to something with a charcoal/wood chunk fire. They do make pellet heat deflectors with cages for wood chunks and people have had great success with it. You should try it as an alternative to a smoke tube
Love my RecTeq too!
Have a Reqteq 340 as well also have a 22in and 18 in WSM and really liking the ease of the ReqTec.
I have owned four different brands of pellet cookers, and so far the traegers run the best for me. I know everybody likes to bash on them, but I have put thousands of hours on them and they just seem to be the best. I do have a Green Mountain I use for camping that is by far the best I have ever used. That camp chef looks like the total package. I would be willing to try that.
As a previous Traeger+ user, I recently made the switch to Asmoke and I have to say, I'm incredibly impressed. The precision temperature control is a game-changer for my grilling experience. The portability makes it perfect for outings, and the flexibility of being able to use it wirelessly or connected to the grid opens up so many possibilities. The added flavor from the wood pellets is something I didn't know I was missing out on with my previous grill. Plus, the ability to monitor the food temperature and adjust settings remotely through the app is so handy! The Asmoke grill has truly elevated my grilling game and I can't wait to explore more of its features. #Asmoke
Great comments regarding the two. The reason I went pellet first is because I wanted to solve one problem at a time. Pellet made it so I could dial in the meat side and not worry about heat side. When I had meat repeatable, I moved on to offset. Smoking is an incredibly expensive hobby. If you are doing it to save money you are in the wrong hobby. Even to dip your toes into pellets is not cheap, and if you want to graduate to offsets . . . not cheap.
I got a cheap pellet smoker to use in place of a gas grill. Very nice for some chicken or ribs on a weekday after work
Yup. Biggest problem with gas grills is that you never really know the temperature
Great video Jeremy. I have an "assortment" of cookers and was wondering about your opinion regarding the gravity charcoal smokers. Would you be possibly considering doing a full assessment of those in the future?
I have the Masterbuild one. Great taste, bad quality. Can't wait for a decent company to make one.
@@skimpy150190 I've had a Stumps gravity smoker for 9 years. Superb quality. I'm just hoping Jeremy will do something with gravity smokers so I can pick up some tips.
Which masterbuilt do you have? I heard the 560 is janky, but the 800 and 1050 are generally solid
@@Snailz5 I have the 1050. It just got rusty and ashy super quick.
@@jim6682 Thanks, will look into it now. Do you know which model is considered good?
At some point do you think you could make a video of your mix of knotty wood pellets vs what you use in your offset to see how those two compare? im curious on your opinion since I remember you talking about how the knotty wood mix was the closest you experienced to an offset. Im sure it still wont be all that close but it would be interesting to see you're opinion. Thank you very much for the content you have taught me soooooooooo much!
I just bought a brisket in anticipation of your pellet smoker brisket video!
I bought a Traeger & was very disappointed in the lack of smoke flavor. So I bought 2 smoke tubes & run them during my cook before I wrap & it works great. Gives me great smoke flavor & can use different types of pellet flavors. The clean up afterwards is a pain sometimes but the 2 tube works great for good smoke flavor.
Found that my WSM was great when I first got it. the 18" Worked well for what i wanted to do and for our family. Downsize was its round and the racks of ribs didnt fit well and had to get creative with racks and such. But still fine. The fire management was something to get use to, but hey i had tons of time to do it so again, it was all good. family liked what came off. some didnt like the smoke flavor as much, so i would dial down the wood chunks to a few to sometimes none. Still good. Then life happened. Weekends became more and more busy, and there she sat. The kettle gets use all the time still but not so much the smoker. So i got a pellet grill knowing that it will be easier still gives good food and can still BBQ. So i mean to each their own. And that is ok with me. Some have the time to babysit and enjoy sitting out there watching, and some dont. I became one of those who cant. LOL But for us home cookers, its all about those in the seats who we are really cooking for.
I have a gas grill, offset smoker, and recently a pellet grill. I use all of them. The choice depends on what I'm cooking and how busy I am.
Like you, I enjoy tending the fire. I will use the offset smoker if I have time. Also as you said, there is nothing to break down on an offset smoker. It is just two metal containers and hinges! I enjoy a long low and slow cook. I get an excuse to hang out by the fire and relax.
The gas grill is for when I'm in a hurry. It is also for when I want more precise control over the temperature.
The pellet grill is fairly new and I am still experimenting with it. As you said, it is convenient, but the smokey flavor is a little weak.
I’ve had the 24” Camp Chef Woodwind for a couple of years now. Watching your channel ALMOST had me shopping for an offset, but I had to be honest with myself about my lifestyle and the time I would have to dedicate to learn to cook on it. For all its cons, the pellet grill is home for a while. One issue I have is the amount of direct heat the fire pot generates. Most of my long cooks end up overcooked on the bottom side of the meat. The traditional deflector doesn’t seem like a sufficient way to balance the temps. I’m hoping some of the newer gen pellet grills (mid-price range) have a redesign to manage this. I would be interested in the APEX design. If anyone has other suggestions, I’m all ears.
I put the meat on a grate sitting on top of a semi deep baking sheet so the heat is deflected but the smoke can still get all the way around the meat. I just smoked a pork shoulder at 250 for 12 hours and it was pretty evenly cooked.
Are you cooking on the second shelf of the woodwind? I’ve had pretty good luck using it, however it does limit your space
Academy usually carries a good variety of wood splits if you have one near you. The one near me has post oak, cherry, pecan, sugar maple, apple and, of course, hickory
Well said. I have the new Traeger Timberline XL and it is a beast. I generally only cook for 2-4 people, so the XL is more than big enough. I also really like the Knotty Wood Almond Pellets. Did some Dino Ribs today. Awesome. But I also have my Weber Kettle and Weber Smoky Mountain Water Smoker. I use those when I have the time or just want to be totally involved in the process (like you). IMHO, starting with a Weber Kettle and learning how to grill smoke, sear, etc, etc is a great way to go. You can really learn fire/temperature management and use wood chunks for great smoke. Finally, I have a Weber gas grill for when I want hot, fast and don't care that much about smoke or charcoal flavor. Each one has it's own pros, cons, and flavor profiles. Enjoy the process!
I am VERY interested to know how that new Camp Chef works for you. My general experience with things that are built to do many things is that they don't do all of them (sometimes none of them) well. It will be great if this one breaks that rule!