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
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.
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 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. :)
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 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...
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.
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.
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 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!
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.
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.
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 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!!!
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 ! 😊😊😊😊👍👍👍
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.
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!
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
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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."
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!!
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.
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!
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.
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.
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.
I never thought I would have a pellet smoker. I was offset for years but here we are. I don't know if I got lucky but mine has perfect smoke flavor. It also smokes more than any of my buddies pellet burners.
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 have a Traeger Ironwood 885 and a Tucker cooker. The Traeger has been super reliable and very good for most everyday use. I miss my gas Weber Genesis for cooking burgers and fish, but the Traeger does pretty well at grilling on the highest heat with a set of grill grates. It still isn’t the same as direct flame cooking though. I like to smoke meats and will always choose the Tucker if I have time to tend it. The fire is lower maintenance than a traditional offset, but still demands attention at least at the 5-6hr mark to refuel and manage the burst of oxygen from opening the firebox. Anyway, the Apex is really intriguing for my use case. It might be ideal. Thanks for the videos!
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
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!
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 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.
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 ?
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 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.
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.
Thank you , Jeremy for video . What do you think about new SmokeFire EPX6 Wood Fired Pellet Grill, STEALTH Edition. Lok's like it will be able to sear, low and slow and have his favorize panels and smokeboost feature.
Switching to stick burner.... I have a Traeg for 3 years and it's GREAT however, it DOES LACK a lot of flavor. I'm having to use TWO smoker tube inside under the offset but that only last me (at max) about 4-5 hours. If I want to smoke a 10 lb brisket, I want ALLL the smoke. I don;t have the smoke ring that the stick smoker has and the flavor even on a prime brisket is just ok. Thank you SOOO much for your insite and time on your vids man. Keep it up.
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!
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.
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
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.
Pellet smokers are easy and a great convenience for the right person. I'll personally stick with my weber kettles with slow n sear baskets and my weber smokey mountain smokers. While not a true offset they produce great Q and I'm not out a ton of money as most are used grills/smokers. I'd like to see you put that apex through the ringer propane and pellet cooks and give a an honest review of it. Great video as always, I've learned a ton from you and your channel! Keep up the hard work!
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.
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 have been using a traiger when they were dealer sold only so that's been years. To get the smoke flavor put the pellet grill on smoke for a hour or two the turn up the temp to your cooking temp that you want. Meat takes on smoke in the first couple hours. Try that the next time you cook in a pellet grill.
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.
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.
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
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!
As an outdoor enthusiast, I've always loved the idea of grilling on-the-go. I used to own a Qstoves+ but recently switched to Asmoke. The difference in grilling experience has been phenomenal. One of the things I love about Asmoke is the temperature control and the distinct flavours imparted by the wood pellets. I was amazed at how my meals turned out to be, smoky and full of flavour. It's also quite portable, making it perfect for my camping and road trips. The ability to control and monitor the temperature remotely via the app is incredibly convenient. Not to mention, the grill is powered by a rechargeable battery that offers up to 10 hours of runtime. This means I can grill whenever and wherever I want, without worrying about finding a power source. I'm definitely sticking with Asmoke from now on. #Asmoke
My brother-in-law wanted to start smoking bbque but has a new born and very little time. I gave him the idea of buying a pellet smoker as a set and forget way of smoking bbque even tho I'm a die hard fan and owner of several offsets.
Offset for Life Its the process for me!!! And the flavor! And as soon as you introduce electronics you'll now have to deal with things breaking down and fixing it. Not with an Offset!
What a great, informative video! Any chance that you’ll get a chargrill Akorn? Would really enjoy a series of tips and tricks of using an Akorn! Thanks again!
You can easily solve the smoke issue with a smoke tube. My cheap pitboss seems to work surprisingly well. I have experienced issues with the pellets not feeding into the auger. I think it was because it wasn't quite level.
Awesome video! I see PID as a con. The trade off with PID on a pellet smoker is it produces less smoke. I know people freak out when it isn't exactly at the set temp... you want the algorithm to have swings +/- 10-15 degrees. This is how pellet smokers produce more smoke.
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.
Go to a cabinet shop and ask them for their waist wood. Great source of alder, maple and cherry. They are smaller pieces and they have been kiln dried so it might be a good idea to soak them before you burn them otherwise they will burn hot. Just a cheap way to get alternate smoke flavors.
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!
Agree with u on EVERYTHING! ESPECIALLY the smoke flavor noticed that ASAP, but curious what u think about the Bradley Smokers in Canada have u tried that it's pretty cool at getting the smoke flavor better then the pellet grill but not as good with the heat so I do the same and always finish on charcoal BBQ
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.
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.
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.
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.
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 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. :)
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 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...
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.
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.
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 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!
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
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.
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 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!!!
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 ! 😊😊😊😊👍👍👍
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.
Great video! Can you do a video on the best pellets for the flavor?
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!
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
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.
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 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.
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.
Jeremy has become my favorite. He's unbiased, knowledgeable, and professional. He's the Alton Brown of BBQ.
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!
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.
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.
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.
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 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.
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.
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.
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.
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
We just bought our first pellet smoker and I have had a vertical learning curve as I look into BBQ
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.
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."
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!!
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.
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!
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.
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.
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.
I never thought I would have a pellet smoker. I was offset for years but here we are. I don't know if I got lucky but mine has perfect smoke flavor. It also smokes more than any of my buddies pellet burners.
what kind do you have? and pellets?
@@kngrfdegj5940 Cheapo Pit boss Lexington from Walmart. I've been using Cabela's competition blend pellets.
@@kngrfdegj5940 my biggest complaint is no Bluetooth.
@@Hi-TechHillbilly I like my Pit Boss, too.
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 have a Traeger Ironwood 885 and a Tucker cooker. The Traeger has been super reliable and very good for most everyday use. I miss my gas Weber Genesis for cooking burgers and fish, but the Traeger does pretty well at grilling on the highest heat with a set of grill grates. It still isn’t the same as direct flame cooking though. I like to smoke meats and will always choose the Tucker if I have time to tend it. The fire is lower maintenance than a traditional offset, but still demands attention at least at the 5-6hr mark to refuel and manage the burst of oxygen from opening the firebox. Anyway, the Apex is really intriguing for my use case. It might be ideal. Thanks for the videos!
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
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!
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 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.
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 ?
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.
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.
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.
Thank you , Jeremy for video .
What do you think about new SmokeFire EPX6 Wood Fired Pellet Grill, STEALTH Edition. Lok's like it will be able to sear, low and slow and have his favorize panels and smokeboost feature.
Switching to stick burner.... I have a Traeg for 3 years and it's GREAT however, it DOES LACK a lot of flavor. I'm having to use TWO smoker tube inside under the offset but that only last me (at max) about 4-5 hours. If I want to smoke a 10 lb brisket, I want ALLL the smoke. I don;t have the smoke ring that the stick smoker has and the flavor even on a prime brisket is just ok. Thank you SOOO much for your insite and time on your vids man. Keep it up.
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!
Great honest review. In your opinion, what pellets have given you the best results for flavor?
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.
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
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.
Pellet smokers are easy and a great convenience for the right person. I'll personally stick with my weber kettles with slow n sear baskets and my weber smokey mountain smokers. While not a true offset they produce great Q and I'm not out a ton of money as most are used grills/smokers. I'd like to see you put that apex through the ringer propane and pellet cooks and give a an honest review of it. Great video as always, I've learned a ton from you and your channel! Keep up the hard work!
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
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 had one given to me, had a bad burn probe and dogs chewed the power cord off. Not bad for a 1.5 year old smoker. Works great camp chef.
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 have been using a traiger when they were dealer sold only so that's been years. To get the smoke flavor put the pellet grill on smoke for a hour or two the turn up the temp to your cooking temp that you want. Meat takes on smoke in the first couple hours. Try that the next time you cook in a pellet grill.
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?
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.
You are right about smoke flavor I have a camp chef to get a smoke flavor what pellets can I use?
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
Hello. I love all your videos I do cook by the way you say to and it is awesome!! By chance do you have a video on how to smoke pork chops?
Thanks Jeremy. Thanks for sharing you were born Amish, that was cool too. Keep up the great work.
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!
As an outdoor enthusiast, I've always loved the idea of grilling on-the-go. I used to own a Qstoves+ but recently switched to Asmoke. The difference in grilling experience has been phenomenal. One of the things I love about Asmoke is the temperature control and the distinct flavours imparted by the wood pellets. I was amazed at how my meals turned out to be, smoky and full of flavour. It's also quite portable, making it perfect for my camping and road trips. The ability to control and monitor the temperature remotely via the app is incredibly convenient. Not to mention, the grill is powered by a rechargeable battery that offers up to 10 hours of runtime. This means I can grill whenever and wherever I want, without worrying about finding a power source. I'm definitely sticking with Asmoke from now on. #Asmoke
Rockin the KW tee…nice!!👍 I switched after watching your videos with them and won’t go to any other brand now!
I just bought a brisket in anticipation of your pellet smoker brisket video!
My brother-in-law wanted to start smoking bbque but has a new born and very little time. I gave him the idea of buying a pellet smoker as a set and forget way of smoking bbque even tho I'm a die hard fan and owner of several offsets.
I love ur honest opinion. There's no replacement for real fire and wood
Offset for Life
Its the process for me!!! And the flavor! And as soon as you introduce electronics you'll now have to deal with things breaking down and fixing it. Not with an Offset!
What a great, informative video! Any chance that you’ll get a chargrill Akorn? Would really enjoy a series of tips and tricks of using an Akorn! Thanks again!
You can easily solve the smoke issue with a smoke tube. My cheap pitboss seems to work surprisingly well. I have experienced issues with the pellets not feeding into the auger. I think it was because it wasn't quite level.
Awesome video! I see PID as a con. The trade off with PID on a pellet smoker is it produces less smoke. I know people freak out when it isn't exactly at the set temp... you want the algorithm to have swings +/- 10-15 degrees. This is how pellet smokers produce more smoke.
yep
I have a briquet Weber for cooking some meats, and a smoker for the low and slows... works good for me. Might look into an offset smoker.
Great vid.
What do you consider as quality pellets?
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
Go to a cabinet shop and ask them for their waist wood. Great source of alder, maple and cherry. They are smaller pieces and they have been kiln dried so it might be a good idea to soak them before you burn them otherwise they will burn hot. Just a cheap way to get alternate smoke flavors.
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!
Agree with u on EVERYTHING! ESPECIALLY the smoke flavor noticed that ASAP, but curious what u think about the Bradley Smokers in Canada have u tried that it's pretty cool at getting the smoke flavor better then the pellet grill but not as good with the heat so I do the same and always finish on charcoal BBQ
So glad I learned to smoke on a crappy home depot offset. If you can get good results on one of those you can use anything.
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.
Duuuuude....I'm so jealous of the Apex! I want one so badly! Can't wait to see the videos!!