I can get the same flavor out of pellets as any other smoker! I have been using pellets for 14 years and I have owned about every type of smoker known to man and I now cook/smoke smarter instead of harder. And yes, there are crappy pellets that put off little or very weak smoke flavor (blends) and then there are 100% wood flavored pellets that work much better. I can smoke protein on my Cookshack FEC-100 pellet smoker and an offset and I guarantee you couldn’t tell the difference in taste! And I’ll back up that guarantee with cold, hard cash anytime, any day.
@@MadScientistBBQ sure, that would be great to collaborate with you on making great BBQ if possible. We are quite a ways apart from one another as far as location, so that could be an issue but hopefully we can work it out. Always love getting together with other BBQ enthusiasts and cooking.
Late to the party here, I worked for a business that sold pellet smokers. I have sold probably 40-50 of these things over the last 5 years or so. (not bad for a tractor shop lol) I have used pellet smokers extensively in that time and I have a theory on why pellets smokers don't produce the same results as an offset. The whole theory of operation on and auger driven, pellet fueled cooker is inherently many many times more efficient than burning logs. Smoke is created through incomplete combustion, so an inherently less efficient way of burning wood, an offset, is going to produce far more smoke and what I call "dirty smoke". My theory is the dirty smoke has larger particulate matter in it which imparts the smokey flavor that is achieved when using an offset. Pellets as fuel, are like already chewed food, and are prepped for digestion, even at low temps, they still burn more efficiently and create a cleaner smoke, with less and smaller particulate matter to impart flavor. the Too Long Didn't Read version is that pellets burn better and so they don't taste as good.
I have seen others read the temps where the pellets burn, and it can be as high as 1000 degrees, so what you say makes sense. Offsets burn slowly, more cool, produce more incomplete burn and better smoke, so I think you're correct.
You have some of the most original content when it comes to bbq. Every other bbq guy on youtube is showing how to smoke a pork butt for the thousandth time. I really enjoy the science of bbq and seeing why things react and cook the way that they do. Keep it coming.
I noticed a definite reduction in smoke flavor when I switched from my offset to my Yoder pellet smoker. I have found that Mojo Bricks or a pellet tube, pretty much makes up the smoke flavor loss. Offsets are still better in my opinion, but the set it and forget it out weighs that difference for me. I do not miss staying up all night on 14 hour cooks.
I never expected my pellet smoker (Pit boss classic) be as good as an offset smoker, or homemade smoker, and it's not. BUT it's convenient! I live in the burbs, small backyard, busy, work full time, kids and don't have the time to monitor a fire. But I have made some great stuff, and to be honest, compared to a lot of BBQ places around me, mine is better. (And cheaper!)
I have a Traeger Ironwood 885 and use Lumberjack pellets and the smoke flavour is awesome. Once I found out that Traeger added oils to their pellets, I dropped them like a hot plate!!!
my brother-in-law works for a small sawmill/lumber company that started making pellets for smokers a couple years ago. i had him take about a face cord of seasoned apple wood to work and make me some pellets for my smoker. there was a big difference in taste from store-bought apple pellets. there were no additives at all in mine or the pellets they produce. i asked him your question regarding the difference in flavors between pellets and whole wood. he thinks the pellet process is to blame. pellet mills create a lot of heat producing pellets. he says they're not just warm, but hot coming out of the mill, and this may be the culprit.
Throw wood chunks on top of your heat diffuser. All pellet smokers I've ever seen have a heat diffuser. You may need to start at a higher heat to get it burning but when you drop back down to your 225-275 cool temps it will burn slowly. Works wonderfully. They're are products that are modified heat diffusers meant to hold actual splits alongside the fire to achieve the same basic thing. If you're doing this frequently it's smart to buy/make one because the steel is much thicker.
Wow thats genius haha! Can you please give me more info? What smoker do you use and what modified diffuser works best with it? Im looking for the best combo
Thanks for this video. I switched to higher end pellets and lower/longer cooks. Made difference for sure. I’d love to see you do a limited series solely focused pellets grills. Basically science your way through bringing out the very best flavors as possible. Looking through comments see lots of good topics. Some ideas: One with custom made pellets - different source wood and high/low heat processes - could become a new super premium pellet product. My reality is the an offset just isn’t convenient for me. But if I could pay an extra $10 / bag for the very best pellets and that mattered! I’d do that for sure. Another one on adding moisture - during cook or prior into pellets - could be huge. You got me thinking what if I could add some moisture to a bag of pellets through outdoor summer humidity? Would that still work in the pellet grill and add a bit to flavor? Back to custom pellets - would a 50% larger pellet help?
I'd like to see this explored too. Especially, would a 50% or 100% fatter pellet help smoke production? It would probably improve airflow through the fire pot, i bet. Another thing i'm curious about is the grill design. Every pellet smoker im aware of has a fire pot with a fan located right inside the cook chamber. Offsets obviously use a smoke stack to promote a natural draft, but in a pellet grill they cut the stack off and replace it with an electric fan. The fast, turbulent air off the fan has got to change the combustion characteristics versus a smooth, natural draft. And there's also the location of the fire pot in the center of the grill. The engineer in me thinks you could build a better pellet grill by moving that fire pot off to the side like an offset, and using a stack for draft like an offset. I think you could sustain a thicker bed of fuel without adding too much heat to the cook chamber. The thicker fuel bed is gonna make it harder for oxygen to get to the pellets on top of the pile, leading to a less complete overall combustion of the fuel. Essentially, using more fuel to achieve a better result.
@@tippyc2 I just purchased a Masterbuilt Slow Smoker, which is a cold smoke generator made to buck up to a vertical smoker. I used smoke tubes and they got ash all over when I opened my lid. The slow smoker unit only has an electric element, a gravity fed supply tube and the outer cabinet. I plan on injecting smoke from chips into my Pit Boss with this unit. There are videos on this unit. I think the high heat pellets are made under rob them of elements. Plus, they will not tell you this but, as in charcoal manufacturing they'll add things like borax to make the wood move through the extrusion more readily. This will also give me the ability to cold smoke cheese, bacon, salami! Got my fingers crossed!
If someone goes into using a pellet smoker expecting offset results, then they have been misinformed. However, you can still get damn good flavor if you use a quality pellet and they are EXTREMELY convenient. I have a homemade offset and a Rec Tec RT-700 and I wouldn't get rid of either.
Did a 15lb brisket on pellet that had the bark I’d expect in offset. Key is going 190-200 for at least 8 hours to get the necessary smoke needed. Wrap and go 250 till internal hits. Got to always start low on pellet if you want that smoke.
@@PapaShongo25 The key is smoking something large enough that cooks for a while. For my last brisket I set my Camp Chef on the high smoke setting (hovers around 220F) which lets the pellets smolder longer. 250F after wrapping in butcher paper.
My first pellet smoker, I did notice that the smoke flavor was reduced. I love using it and it makes very good food and is a lot easier than my off set smoker was. If I ever got to competition level cooking I'd only use "off set" but because I only do cookouts I'll keep the easy and capable pellet. 😎
This is hands down the best channel for smoking meats on the internet. Just came back from Academy here in Austin. Snapped up the Old Country Brazos smoker.
This is why I sold my rec tec for masterbuilt. If you grew up on charcoal, you know pellet isn't the same. Everyone loved my cooking, but I wasn't feeling it. I could tell something wasn't right and the only thing I could think of was the smoke flavor. Once masterbuilt came out with their smoker, I finally got one and cooked on it this passed weekend. So much charcoal flavor that I love. Wife couldn't believe the difference and loved it way more than pellet.
@@Ryan-ft8dz yes i got the gravity series. i got the 1050 one. you for sure want to get the mods for it. keeps is lasting way longer. rec tec is a way better built smoker. if they come out with a charcoal gravity series i will get that instead. www.masterbuilt.com/collections/smokers/products/gravity-series-560-digital-charcoal-grill-smoker?gclid=CjwKCAjw9r-DBhBxEiwA9qYUpWroWA-pYz61o-xuq-wzK8F4J5Ww-3YtBDOpqTvOZOfNveaYk5LdEhoCpDoQAvD_BwE
Thanks for a another good video Jeremy. Would you make a video on how to get the maximum amount of good smoke out of a pellet grill? Pellet grills are gaining in popularity every year. I am sure it would be greatly appreciated. Thanks again for all the great videos.
You can run a long smoke tube in the corner of your pellet smoker this way your smoker is making smoke and you can add the extra smoke from a smoke tube.
Malcolm Reed did a great vid a week ago on pellet smoker brisket. Demonstrated/proved your even lower and slower hypothesis - 16 pounder, 195* for 8 hrs, wrap, then 8hrs at 250*. He seemed pretty happy with it.
Anyone who doesn't believe that you can get a good smoke flavor and a deep smoke ring from a pellet grill needs to watch Malcom's video and watch his podcast discussing that cook. However, different pellets absolutely make a difference. Not just in the amount of smoke flavor, but how quickly they burn and how much ash they leave behind. Some lesser pellets will even affect how smoothly your auger runs. Offset smokers will give your more smoke, but pellet grills can still get you some great smoke on your food.
@@rnjroz100 How it was explained to me: High temp wood pellet smoking causes the smoker to throw tons more air into the fire pushing smoke out of the exhaust faster giving it little opportunity to penetrate the meat. Smoking at a lower temp pushes less air into the system which causes smoke to have more time to penetrate and really sink into the meat.
About 8 years ago I started researching smokers. I wanted an offset for the real wood flavor that i grew up with. After tons of research and advice I decided on a pellet grill. After the first cook I knew it was not going to be to my liking. I immediately regretted it. But I couldnt return it so I made the best of it. I was never fully happy with it, even though everyone liked my food, I knew it could be better. A few months ago it started having a problem with its controller. Rather that fix it, I gave it away and starting looking for a replacement. Just got an offset last weekend. Made my first two boston butts on it yesterday. Seasoned lightly with salt and pepper. I am now happy. That is the flavor i could never get with the pellet grill. I nailed it first time. My wife and kids couldnt believe how good it was. Yup, thats the flavor Ive been searching for. To each his own, but i know this, pellet grills are not for me. Between my propane grill and my new offset I have all I need...ok well a pizza oven would be nice 😁
I’ve had Traeger grills from the Pro 22 to the, currently Timberline and Ironwood. I get much more flavor from the Timberline/Ironwood due to better sealing and more importantly the convection action of the grills. I also put a water pan directly on the drip pan. Gets moisture on to the meat and smoke clings to the moisture.
I did my first briskett on my Rec-Teq 700 over the weekend.. I used a nice prime brisket and smoked for 13 hours... I have used offsets for years.. I live in Austin and have eaten Franklins multiple times plus most of the other really good places in central Texas. I will say the brisket I made was absolutely comparable to the best of the best I have had. Perhaps I got lucky with it, perhaps it was the pellet choice (B&B championship blend, oak, pecan and cherry) but my family said it was one of the best briskets they have ever had.. and WAY better than most commercial places we have bought briskets from. My boss has one and after eating brisket off his several times and the glowing feedback from some co workers who bought one I decided to order one. My first long cook was a boston butt, 18 hours at 225 and I had two die hard offset guys come over, one of which has a large one on a trailer and sells his as a side job was like "damned, dude, that was freaking amazing" Both of them raved about it and were asking questions.. after giving me crap about my "easy bake oven" when I said I was going to order one.. If I didn't like it I would have returned it or sold it at a loss.
I believe that you are being genuine about “not trashing pellet grills” but it’s funny that you filmed the whole video in front of your massive offset cooker.
I get great flavour from pellets..for me you have to cook at a lower temp than the standard stick burner to impart that flavour... means longer cooks but the flavour is great..
Jimmy Murillo I started on propane and though much harder for me to control the fire consistently than pellets, I’ve made some great bbq on propane. Just research how to get the most out of what you use
When you spend hundreds on a pellet SMOKER, you should have smoke taste. I just bought one and added 2 smoke tubes and did ribs for 6 hours. Didn't taste a hint of smoke, none. If I have to buy HIGH QUALITY pellets at a premium price, just to pick up a LITTLE smoke taste, that won't work for me. I bought 100% hickory pellets and expected better. I saw a lot of smoke, but tasted NONE. Have you gone back to a real wood-burning offset yet? That's what I'm doing and gonna lose a lot of $$$ in the process. The pellet smoker should just be marketed as a pellet cooker using pellets for the heat, not smoke. Very deceptive. Wonder how many people are disgusted with their purchase. To some pellet users, it's like a religion and they get offended when you state the TRUTH. Pellet COOKERS are not smokers. I guess they are embarrassed by their purchase as they are not smokers at all. Your comment says your were looking for explanations, I guess you've been through the same disappointment as me.
Thanks Jeremy for another great video. Would it be possible for you to do a video on how to get the best BBQ out of a pellet grill? Do you use 1 smoke tube or 3? What length smoke tube do you use? What style, round, oval, etc. Where do you place it? Is one brand better than another, etc. Thanks again.
Great vid..I think the consistency of temps and the convenience of use outweighs the extra smokey taste of an offset. I love my Traeger and it produces stunning results and for me a smokey taste and good smoke ring!
Really interesting thanks. As a pellet smoker owner (YS1500S) I agree. Been burning exclusively BBQ'rs delight Hickory blend for 1.5 years but am keen on trying Lumberjack as I feel the smoke is a little too light for my taste. On thing I think is important to mention is although cooking lower for longer does increase the level of smoke I feel it may also dry out the meat too much due to the high rate of constant airflow (at least with my Yoder) as I did an 18 hour brisket last week at 195f and it was dry and crumbly Vs. my hotter faster cooks (but with less smoke flavour). Have tried smoking tubes etc. but dont like the flavor of smoke they produce.
I add a smoke tube filled with wood chips of the same flavor as the pellets that I am using. I have two tubes so I alternate them throughout the cook. This adds a lot more smoke flavor to my meat.
You have to put the meat into the pellet grill at a low setting (200-225) for awhile before turning up the temp. I get smoke rings just as thick as what I see on these youtube videos with a $270 pellet smoker.
As a pellet grill owner (Rec Tec) I made a conscious decision to trade some smoke flavor for convenience and I don’t regret it. I don’t like being tethered to my house for long cooks. The food is great, and I might be in the minority, but I believe you can have too much smoke flavor. BTW... as he says in his other videos, keep the meat cold and you’ll get a nice smoke ring. Works for me. Oh, and use good quality pellets.
One reason for less smoke flavor is typical of a pellet smoker is the fact that most stay at the exact same temperature all the way through the cook and due to the slow and steady flow of pellets to maintain a precise temperature the pellet does not Smoke very much it just burns up, Now if you take a pellet smoker and have what some call a swing or depression in temp, causing the controller to dump more pellets faster then you will produce more smoke due to the fact the burn pot has a larger amount of pellets in it slowing down the complete burning of the pellets producing more smoke. Yoder Smokers have always operated this way with a 25 degree swing-depression and now I have found several other manufacturers building in the swing/depression into their algorithm. Additionally, some pellets are produced at a Low Compression pellet creating what I refer to as a oft Pellet which too burns quickly producing less smoke. I am of the opinion you are correct about the low to NO moisture in the pellet. Many think using a water pan in the cook chamber helps to keep the air moist allowing better smoke impartment But I think thats something someone needs to test.
I purchased my first pellet cooker Dec. 2021. I bought a 20"x 42" Lone Star Grills. I don't have a problem with the lack of smoke, in fact I have to open both ends of my barn so the smoke can get out of the building. I use a pellet sold in Kroger's, not sure if it is one of the high-end pellets that guys say are the best, I buy it because it comes in a 40 lb. bag. I do cook low & slow for 2-3 hrs. then ramp up to the 270's range. I cook a Texas style brisket with very little difference in the profile if cooked on my offset pit. I bought it so I can cook & sleep with no worries.
Before I watch my prediction is volume , I use allot less pellets vs my off set, I use a ton of wood for a 10hr cook on the offset, that same cook on pellet is like 1 bag
I replied similarly on another comment. I think they could improve by using a bigger/hotter fire, off to the side like an offset so you dont pump too much heat into the cook chamber. A thicker fuel bed would mean less oxygen to the pellets on top, meaning they'll get to smoulder and smoke more before they get enough air to catch fire properly.
I’ve always used an offset. I got a pellet cooker one day and after my first cook, I couldn’t help but notice the lack of flavor. One thing I suggest for pellet grill owners, buy a smoke tube! It really helps. After watching this video, I’ll pay more attention to what pellets I buy in the future. Thanks for sharing your info.
I just took my Traeger back to Home Depot. One cook and I was done. I needed it for the space cause I had a lot of company and a fairly large cook planned. It would have never fit on my weber kettle with the slow n sear. I was so let down by the end product, I cleaned and packed it once it cooled down.
Bro, just want to thank you for educating and inspiring us. We know its takes alot of time for you to do this and your kind efforts are greatly appreciated. Keep up the good work😁
Mate this was the most positive way you could have answered this question, and as someone who just dropped more than a grand on a pellet smoker and polished off some smoked brisket tacos it was really insightful. Keep up the good work brah, it’s appreciated
Thanks for insuring me of my same theory. I emailed Rod Gray about a year ago and he explained to me that you just can't get the same flavor out of a pellet as you can other wood/charcoal smokers because of how dry and clean burning pellets are. I've tried other gadgets to produce smoke flavor while cooking with the pellet grill to no avail.... I bought a 24 inch Louisiana ceramic grill from Costco and never looked back at my traeger....well I still use it for burgers and quick cooks for small cuts of meat occasionally, but most of the time it just sits there under the cover.
One of my cookers is a pellet smoker and I completely agree with you on this subject! Also since your last beef rib video I purchased some peppered cow and really enjoyed it on my beef ribs! Thanks for the great video!
I don't really have a horse in this race either way, but all you really answered with this video is "what is the moisture content of this brand of pellet". I don't know if you have done the testing before or not (pretty new to the channel) but you would need to ask "does moisture content effect imparted smoke flavor" before you can suggest that the moisture content of pellets is the cause. I would suggest setting up a test where you use the same stack of wood, half dried in the oven to reduce moisture to near 0, and half left as a control then smoke two roughly equivalent pieces of meat in a roughly equivalent smoker, then have blinded taste testing with multiple people to see if there is an appreciable difference. alternatively (perhaps more simply) you could do the same with two small pellet smokers and the same batch of pellets. I don't know if you have a more direct way to measure the properties of the produced smoke, but a direct measurement would always be preferred to a blinded taste test panel, and may reveal some insights about what constituents of the smoke produce the flavors we find appealing. In regard to adding moisture to a pellet, it may be worth trying to expose pellets to a high humidity environment as most substances will try to equilibrate to the ambient humidity if exposed for long enough. It may not be practical but having a pellet at 10 or 20% moisture content might help reinforce moisture as a significant contributor. Either way, it needs to be established that moisture content causes an appreciable change in flavor before it can be suggested that the moisture content of a pellet is a possible cause for the difference; if you want to do so with anything other than your own experience.
Pellet smokers get a bad rap.... obviously if you use a low quality pellet brand it’s going to affect the flavor...I have a rec tec pellet smoker and I love it... I only use quality pellets and like you said make sure they are 100% real wood pellets... the rec tec has an xtreme smoke feature and I also use this when I can cause it only works at a lower temperature... i do an in depth review of the smoker on my channel.... anyway nice unbiased video.... well done
I was waiting for u the break out the moisture meter, to show the moisture content of the logs you usually burn.... To compare that 5.3% moisture of the pellets, to your logs. 🤷♂️ In my area, I usually have to order kiln dried online, and you are correct, the flavor is lacking from regular seasoned wood. But, we all make due with what we have. 👍🍺
I believe the pellet smokers push the heat and smoke through because of the need of the fan. This pushes much of the acids and elements of smoke right past the meat before they can be absorbed. I am experimenting with utilizing extra measures like smoke tubes or cold smoke generators. In offset cookers it is simply the magic of natural burning wood smoke exposure. They can be dampened to precisely control the smoke as well as temperature. With pellet smokers it seems more of a temperature control than smoke amount. With the rapid air movement in pellet smokers I think it makes sense that a much higher concentration of smoke would be required. Thus, the "Super Smoke" setting on some models. If you choke down a pellet smoker too far it will extinguish and also produce less smoke on its way to that eventual end. Pellets, although pressed woods, are still a heat processed product. That alone probably causes loss of some complexity in the smoke they make. It's all interesting. I am hoping my experiments with inserting more smoke and/or utilizing actual wood chips from an external smoke unit such as a Masterbuilt Slow Smoker, Smoke Daddy, Smoke House Chief, Smokemeister (which are labeled "Cold Smoke Generators") I chose the Masterbuilt Slow Smoker, as it was less than $75. Other units were a lot more pricey. I am piping it in with stainless for highest safety. Smoking...the great food experiment! All food for thought! Keep on smokin' all!
I cooked with a bbq champion who uses an FEC 100 but adapts a vaporizor to the intake fan to add a smoke flavor as well as moisture to the chamber. I have to say it really helps in both taste and moisture areas.
One point I think you missed is just pure amount of wood burned. My pellet grill and my offset are around the same size and my pellet grill burns maybe 1 to 2 pounds of pellets per hour. My offset I end up feeding something like 3-5lbs per hour depending on how hot I'm running. More wood burned means more of those flavor chemicals released
I agree that the amount of smoke could differ, but the fact is that firewood--properly seasoned--is about 15-20% water. My experience with using an electric smoker (I know, I know but try storing a cord of wood at a small beach house) is that the moisture in the smoker makes a huge difference in how "smokey" the meat tastes. Also, rehydrating the wood "chunks" changes the flavor noticiably.
I agree. I love smoke flavor, but don’t love it to the level that off set gets. At least when cooking often over a week. It’s the reason I settled on a pellet grill. Plus the speed to get it running for quick cooks.
This is a large part of it...however, I've noticed that a Pit Boss seems to get more smoke flavor than a Green Mountain. Perhaps the different air flow in the burn pots, fans, etc. make a difference too...but only a stick burning offset will have the flavor of a stick burning offset!!
I;ve been a pellet-head since 1990. Have won numerous ribbons in competition bbq----ALL USING A PELLET SMOKER! The reason why you assume more smoke "flavor" using an off-set stick burner is because most of them are inefficient in combusting the wood, which results in creosote being formed. This atomizes and ends up on the meat in the cooking chamber. So you think you are getting more of a smoke flavor--when in fact it is the creosote. Secondly, most guys DO NOT smoke their meat long enough in their pellet grills. I've found that when barbecuing ribs, 9 hours of smoke does the trick. I finish them @ 300F for 45 minutes. Yes! There is a difference in wood pellets. I have found that BBQ'rs De;light, Kingsford and Cuisinart are all good brands that produce good smoke. Also Bear Mtn. but those are not available locally, and I wont pay the horrendous shipping charges to get them. I use mostly cherry and pecan. And the Cusinart mixtures in my pellet grill. I only use rubs for flavoring and no sauce. Hope this is helpful to you.
How bout a top 5 pellets list? My Camp Chef cooks absolutely amazing and the smoke setting works great on low heat settings. Never tried Lumberjack, wasn't blown away by Cookin Pellets, Camp Chef charwood and hickory flavors have produced the best flavor for me so far...
As a pellet smoker user, I 100% agree with this. Unfortunately, pellet smokers do one thing an offset can’t, which is they run by themselves. As much as I prefer and love stickburning, the ability to run it and only have to check every couple hours is the only reason I’ve been able to do any barbecuing these past few months.
My wife, and several others I've cooked for prefer the pellet smoker as it produces a "lighter smoke flavor" and I agree. They say super smoky flavor can sometimes give them reflux, or make them regurgitate the food later on. I've had no problem with neither smoking methods.
From what I've read on blogs, Traegar Pellets uses a lot of flavoring ( oil) and actually uses the same type of wood for all their pellets, except for oak. One of the reasons I no longer have my Tragear. Lumberjack pellets are far more superior. Real Mesquite, etc no oils. My Timberline Traegar was also vented in the back, towards the bottom. Didn't make sense to me. Very expensive. However it was very easy to use, good food, very little smoke.
As someone who has owned an offset smoker for 30 years(which means hundreds of cooks because I've NEVER gone a month without using it, ever) and just got a Traeger 2 weeks ago... I beg to differ. I bet you will find BestNCBBQ's challenge tougher than you think, as well. I just had the best steak I've ever personally made, and it was on a Traeger I only have 2 weeks experience with, and using Traeger Hickory pellets, which I likely will find are not the best I can do. Very visible smoke ring in the steaks when cut. This steak was just bursting with Hickory flavor. 30 minutes later, I was still tasting it. Would also like to clear up the point you made about tricks in the industry: Alder wood + Oil to fake other wood? Yep, that happened, it was Traeger, and they no longer do it. Not sure when they stopped, and I wasn't too impressed with their Mesquite pellets, but DAMN, the Hickory was AMAZING the first time out. WOW. P.S. 7:15 this might explain it. I have no interest in smoking anywhere above 180. On my offset smoker, I have often got the most favorable results keeping the temp below 200 during the smoking phase. And I got a TON of smoke flavor out of my Traeger at the 180 setting with Hickory pellets. I cannot WAIT to make some more steaks that way. I also think the MAIN reason for those folks asking you why do offsets produce better smoke flavor than pellet grills - MOST of those folks are using the pellet smoker and may have never owned an offset - because working an offset is harder. The Offset smoker is for someone who takes their time and really goes overboard in the craft. Most folks who are using pellet smokers are looking for faster and easier - and that crowd is a LOT less likely to run at a low temp for a long time to really smoke the meat. AKA - 'How come I don't get great smoke flavor at 350 degrees' is a stupid question and is probably what they are really asking you if you saw what they were doing yourself.
I've smoked on a Traeger(Pro 575 currently) and a Bradley. Pucks on a Bradley can definitely rival any offset, especially using oak. That may be because of the moisture pickup and the way they burn. I've never been able to match that or an offset(done right) on my pellet grill. Pellet grills are jack of all trades and masters of none. Smoking a point as I'm typing this at 180 going on 8 hours with a water pan and using 50/50 B&B Competition Blend and Post Oak. B&B is a good brand. We will see how this turns out. I've tried the pellet cylinders you fill and light with not really noticeable results. Love your videos.
Don't worry buddy I'll say the name for you Traeger! Stick to lumberjack Smoke ring Cooking pellets Those are the legit 100% wood ones Great video I enjoyed it
Do you know that as a fact? Any source? Or you just have a feeling? I have a Traeger smoker and i consider it the worst purchase of my life. If the pellets have to do something with it then ill buy these lumberjack pellets.
Hanan Rahamim there was a lawsuit against traeger about this very thing, however it was dismissed. What does that mean? I don't really know. Jeremey in the video said they own a patent for adding oils to pellets. I hadn't heard of this but now I'm going to do some research. While not all patents a company owns are necessarily used, it does make me wonder.
Thank you all for letting me know! Im feeling cheated now. I bought my traeger with the idea that its the rolls royce of smokers. You dont need to take care of the meet, your traeger will do the job for you. Here in Israel they have huge PR and I thought I've got the best now. Needless to say I got frustrated immediately after I received the smoker. Later Jeremy came out with the smoker comparison and I started to hear some voices saying traeger isn't a good brand. Yet I've never imagined they are straight up lying. Im going to fucking sue them just so everyone know about their lies. I dont even care if the sue ends up successful or not.
Great video. i use either smoke ring pellets or lumberjack exclusively...but alt cut some chunks to put on the diffuser over the fire pot. not sure if the chunks over the fire pot is helping, but they are buring/smoldering.
Nice job! I appreciate your fact-based videos. For a backyard BBQ'er I think you have to factor in everything (grade of meat, prep, cooking process, etc.) in addition to the cooker. I only use prime grade of brisket, I trim it aggressively, I inject and I'm selective about my rubs (flavor AND freshness). I monitor internal temps, I use a consistent cooking process, and I rest the meat for 4 hours before slicing. I run my MAK pellet smoker on the "Smoke' setting for 2 hours before raising the temp to 265 and cooking from there. I've had a stick burner in the past, a gravity-fed smoker, and now I have a kettle, a MAK pellet smoker and a griddle. The ease of use for me outweighs the slight difference in flavor. That said, I agree that similar product from a stick burner will be better. My goal is just to consistently turn out better BBQ than the neighborhood joint, and I usually do.
That is an excellent explanation Jeremy. Thanks for taking the time to test this out. I liked the tip of cooking real low with a pellet smoker for additional smoky flavor. I have never tried that. I just go to the smoke tube. Very well done. Thanks again!
Mad Scientist is da man!! Great way to make outdoor cooking/smoking easy to understand. I watched one of his brisket videos (quite a few times) for this past Memorial day. My brisket turned out great!!! This guy has the best videos!!!! Keep up the great work!!
I've cooked decades with an offset smoker and while they do impart great flavor. I recently bought a grilla grill pellet smoker and it makes fantastic meat. with far less work. i wouldn't say its less flavor just more of a cleaner smoke flavor with still having a good smoke ring
I’m surprised no one talks about adding a SmokeDaddy to their pellet grill for more smoke. I’ve had one for more than ten years and it works great. Burns wood chips and pumps the smoke into the grill. Check them out.
Would be cool if you chopped off a 100gr cube from a piece of offset BBQ firewood that matches the type of wood you tested for the pellets and run it through the oven cycle to see what naturally aged wood has for moisture content. It's probably at some altitude/ humidity based normal range specific to a region but a quick google general search results in 7% to 19% so you're absolutely right that pellets are missing a big chunk of moisture content.
I owned a camp chef pellet smoker and now a Yoder. pellet smokers are for people that like sleep plain and simple. When i retire, i will probably get an offset but i don’t have time to babysit a fire. If you like a more subtle smoke flavor, get a pellet smoker. You will be 100% happy with it. You can always add a smoke tube.
100% spot on! And I’ve had quite a few discussions to why in wrong in saying that charcoal/wood smoking gives off better smoke flavor compared to pellets. Awesome video!
Again... AWESOME video. I love my stick burner, but I'm trying very VERY hard to get the same level of smoke flavor in my pellet smoker. I'm ALMOST there, and when I (eventually) get there, I'd like to invite you to try some BBQ. We'll do a straight up comparison, or maybe a blind test, and I will almost GUARANTEE that you won't be able to tell the difference. We love your channel, please keep up the good work.
Rosetti Please share how your doing this! I have a Yoder as well, along with other smokers and a drum. I’ve tried everything but just keep getting disappointed after every cook at the lack of good wood flavor. The food is great but it’s missing the most important thing. I have grown to love cooking on my drum as much as anything and the Flavor is incredible! But would like to justify keeping the $2k pellet pooper around. Haha
I completely agree with this video. I have a few smokers. A drum style, offset and propane verticle style. I've cooked on a few pellet smokers when my friends would buy them (they think im a pitmaster and always ask for help) and the flavor in a pellet smoker isn't nearly what a offset is. Not saying its terrible bbq, but the meat isn't living up to its maximum capability. Especially on bigger cuts of meat.
I have owned two pellet smokers, a Louisiana smoker and now I own a Rec-Tec. Before that I had a drum smoker. That thing was a pain and I learned that there is such a thing as too much smoke. I get great smoke off my Rec-Tec and that is with the Treager pellets (I can buy them at Coscto) I'm from Utah, home of the Treager. Back in the day they were great but since being bought out I would not recommend one. My Brother-in-law purchased one last year and took it back two weeks later after it failed to hold proper temperature and then caught fire. I LOVE my rec-tec. It's not as good as a Yoder but it also does not cost anywhere near what a Yoder costs. If a pellet smoker is in your future, then get the Rec-Tec.
First, your initial statement is completely wrong. Regular wood fire smokers dont make better tasting food, it has a smokier flavor. Pellete smokers produces cleaner smoke at a more consistent rate making it hard to get an overly smoked meat. They do sell an item that is like a smoke tube to place inside your pellete smoker that will add more smoke flavor if you wish. But better tasting is completely subjective, and i for one love the food i make on my pellete smoker better than any smoked meat i have treid. And that cause ive even tried a bunch of famous bbq places like Franklins and Terry blacks.
i am actually experiencing different pellets on my smoker and i can tell you that flavour (and the visible amount of smoke coming out the chamber) is changing depending by the brand of the pellets. I would love to try lumberjack pellets... but they are not yet imported here. Shame. Great video anyway man!
I have a vertical pellet smoker and I typically put a wood chips box or a pellet tube at the bottom to get more smoke flavor. I'm sure you can probably put some wood chunks close to the bottom to get even more smoke flavor
I just use a pit barrell cooker with wood chips every hour on a smoke and put wood chunks in the bottom of the charcoal basket . Pit barrell makes thing simple and the food comes out great ! But when I feel like been out on my back yard all day I use my offset. Thanks for the info brother.
I used to have an offset before moving. My friend has a pellet grill. I have had multiple kinds of meat on his and I actually even borrowed it for a few smokes. I was so wanting a pellet grill when they came out but in my opinion, it doesn’t hold a candle to the smoke flavor of an offset. For some, they don’t like a heavy smoke and some do. I personally like a heavier smoke flavor on the meat. Good video.
Great video. I don't have a horse in the race, since I do not presently own either type of smoker. However, I often visit relatives who swear by their pellet smokers; and have often been diappointed by the results. I also agree the right pellet choice can make a real difference; and I believe the brand you used in this video is quite good - and can help with so-so pellet results. If I may offer a potential solution: even with a regular charcoal grill, I have always gotten good results using soaked wood chips in a foil pouch or metal tube. Anyone who wants to see if moist wood improves the flavor of their end product, try the same trick with the pellet smoker - at least once. If you taste no difference - great. If it does add to the flavor, it is a simple fix, which can up your smoking game.
I agree wholeheartedly! I bought a Traeger about 10 years ago, and thought I had just bought the best smoker known to man. Boy was I wrong... While I loved the set it and forget it method, the smoke flavor just wasn't there. I even tried the screen tube you fill with pellets and put inside the smoker, it was hard to get it to stay lit and when it did, it didn't seem to help much. I finally bought an Old Country Smoker, and the difference was amazing. I still use the Traeger once in awhile, but that $900.00 would have bought me a really nice Old Country smoker. The offset is more time consuming, but that is something I don't mind to get that smoke flavor. Thanks for this video, I always recommend offsets when I am asked my opinion, but some prefer the ease of the pellets.
Low and slow (200 degrees), great pellets (I use Q pellets) and placing mojo bricks by the hopper solved the issue for me. Look up mojobricks, they are great.
I just wanted to say I love all your videos and truly thank you for making these awesome videos that will help me be a great smoker like you….your videos are THE most educational videos I have seen and that are on topics that are really needing to be covered to get the best bbq possible…..you’re awesome!!!! Keep it up!
i just saw this video (making my way through your archive after having found your channel and subscribed only a month ago). You may also be able to produce more smoke with a pellet smoker by using a smoking chips in the cook chamber (if your pellet grill has the space). I put my smoking chips in water before I grill with them. I think it makes a huge difference (at least for the first 30 minutes or so). Also, on my Big Green Egg, when doing a longer smoke (e.g. brisket or pork shoulders) I use wood chunks (1.5 inches to 2.5 inches in size generally) and I soak them in water for at least an hour, sometimes overnight. I think that helps as well. I wonder what you and others think about these techniques.
I have 3 pellet smokers. One of the other more significant contributors is the algorithm in the controller. People love PID controllers and they are good but more swing = more smoke. Also add a water pan in your pellet smoker to maintain moisture levels. In the end it won't be like an offset but it will be damn good with a lot less effort . I own a Smoking Brothers 36", Grid Iron and a Grilla. My Grilla imparts a wonderful smoke flavor as does the SB 36 the Grid Iron is less pronounce. I use Lumberjack Pellets. I also have 2 charcoal grills so in the end long cooks nothing beats the convenience of pellet.
Great video. I agree, a stick burner produces more smoke flavor. But can also produce more bitter smoke if not supervised properly. I love the flavor of both. Pellet smokers are more consistent, but if you know what you are doing, an offset smoker can produce high quality smoke flavor. But, you have to baby sit it.
I started out on pellets and now have a 250G offset smoker. There is a huge difference and my guests can taste it. Pellets for me are extremely inconsistent and what we all should know; with natural wood logs you know what your getting and with pellets you cant trust what your getting.
Maybe putting a small bowl of water in a oven safe bowl with the meat while it smokes.that should help the way the pellets smoke could improve the moisture content,while not contaminating the pellets while improving the penetration of the smoke flavor,moisture catching the dry smoke from the pellets due to dry pellets. thoughts?
I'm glad you did this. I bought a gmg and returned it, had a kamado before and used lots of huge chuncks in it so nice full smoked flavor couldn't get near that in the pellet grill my feelings where darn near hurt 😅 bought another kamado life's better now. That was until I watched your videos and feel like I need a offset smoker again.
Very good answer. I wondered the same. Getting too old to manage a fire in my offset. I will try and overnight of 195 deg then wrap in the AM. Maybe that will work better.
When I started cooking on a pellet grill about 3 years ago the first thing I said to myself is why haven't I been doing this all along. If you follow the instructions of your pellet grill you can still get the same flavor from it as you can with a conventional smoker alone with the "set it and forget it" feature. I would never go back to conventional grilling/smoking.
I have got round to this problem by putting 2 -3 charcoal brickets and a couple of chunks of wood (3x2 inch roughly) in a small tray in the pellet smoker. It adds the exact flavour of offset smoker with the ease of temperature control of pellet smoker.
@@lalkurti Thanks for the reply. How do you light it? Just light 1 brocket with a butane torch or something? Also, do you somehow get thin blue smoke from that? What kind of tray do you use?
@@HeyNikP i light the briquetts in fire starter chimney, have even lit them on stove. Usually 3 or 4, then lay them in a tinfoil box. For longer cook , just use snake method and line the briquetts in a that they catch fire later. What really helps is the pellet grill fan to keep it going. Blue smoke, Tbh never noticed it as it gets mixed yup with pellets smoke.There is a video on you tube too. let me find it for you.
Good job Mad Scientist!! We're starting out our bbq journey with a pellet grill, but as you suggest, someday we may want to advance to an offset smoker. Just fyi, so far our bbq has been delicious, perhaps because we have been cooking on a propane grill for years...
Jeremy - what if you 'reverse seasoned' the pellets? Like, open the bag and leave them to season outdoors (covered from rain) for months like you would split wood. Do you think they'd come up to ambient moisture the same way that green splits come down to ambient moisture? And would this get pellet smokers closer to offsets? Maybe this same idea could be used for kiln dried splits?
I always smoke for at least half an hour on the lowest setting on my GMG before starting the actual cook, makes a big difference. Also, adding a smoke tube with only pelllets, or what I prefer, a mix of pellets and a few chunks of wood can help, but you need some experimenting with this. I've had both very good results with this, but also less than stellar, depending on the pellets and wood used.
Treager and Weber both have a mode that effectively turns the heat down for maximum smoke. I think ones called Super Smoke and the other is Smoke Boost, which seems to be the closest you can get in a pellet. Personally I have had better smoke in a kettle or a kamado.
Thanks so much for the time & effort you put in to explain what you believe to be one of the factors in yr final conclusion. I do own a pellet smoker and you can be certain I will check to see what if anything else is added to the pellets I've been using. I really learn a lot watching yr videos. Thanks, Mike
I can get the same flavor out of pellets as any other smoker! I have been using pellets for 14 years and I have owned about every type of smoker known to man and I now cook/smoke smarter instead of harder. And yes, there are crappy pellets that put off little or very weak smoke flavor (blends) and then there are 100% wood flavored pellets that work much better. I can smoke protein on my Cookshack FEC-100 pellet smoker and an offset and I guarantee you couldn’t tell the difference in taste! And I’ll back up that guarantee with cold, hard cash anytime, any day.
Wanna do a video with me on it? Genuine question
Oooo now I'm interested
@@MadScientistBBQ sure, that would be great to collaborate with you on making great BBQ if possible. We are quite a ways apart from one another as far as location, so that could be an issue but hopefully we can work it out. Always love getting together with other BBQ enthusiasts and cooking.
@@BestNCBBQ cool! What state are you in?
How come nobody talks about how Masterbuilt’s gravity smoker is a pretty damn good happy medium
Late to the party here, I worked for a business that sold pellet smokers. I have sold probably 40-50 of these things over the last 5 years or so. (not bad for a tractor shop lol) I have used pellet smokers extensively in that time and I have a theory on why pellets smokers don't produce the same results as an offset. The whole theory of operation on and auger driven, pellet fueled cooker is inherently many many times more efficient than burning logs. Smoke is created through incomplete combustion, so an inherently less efficient way of burning wood, an offset, is going to produce far more smoke and what I call "dirty smoke". My theory is the dirty smoke has larger particulate matter in it which imparts the smokey flavor that is achieved when using an offset. Pellets as fuel, are like already chewed food, and are prepped for digestion, even at low temps, they still burn more efficiently and create a cleaner smoke, with less and smaller particulate matter to impart flavor.
the Too Long Didn't Read version is that pellets burn better and so they don't taste as good.
Agreed.
I have seen others read the temps where the pellets burn, and it can be as high as 1000 degrees, so what you say makes sense. Offsets burn slowly, more cool, produce more incomplete burn and better smoke, so I think you're correct.
You have some of the most original content when it comes to bbq. Every other bbq guy on youtube is showing how to smoke a pork butt for the thousandth time. I really enjoy the science of bbq and seeing why things react and cook the way that they do. Keep it coming.
i agree, super channel
Ryan Logan wwwww
100%
There’s no science here, why didn’t he run this test on wood?
I noticed a definite reduction in smoke flavor when I switched from my offset to my Yoder pellet smoker. I have found that Mojo Bricks or a pellet tube, pretty much makes up the smoke flavor loss. Offsets are still better in my opinion, but the set it and forget it out weighs that difference for me. I do not miss staying up all night on 14 hour cooks.
I never expected my pellet smoker (Pit boss classic) be as good as an offset smoker, or homemade smoker, and it's not. BUT it's convenient! I live in the burbs, small backyard, busy, work full time, kids and don't have the time to monitor a fire. But I have made some great stuff, and to be honest, compared to a lot of BBQ places around me, mine is better. (And cheaper!)
Exactly!
I have a Traeger Ironwood 885 and use Lumberjack pellets and the smoke flavour is awesome. Once I found out that Traeger added oils to their pellets, I dropped them like a hot plate!!!
my brother-in-law works for a small sawmill/lumber company that started making pellets for smokers a couple years ago. i had him take about a face cord of seasoned apple wood to work and make me some pellets for my smoker. there was a big difference in taste from store-bought apple pellets. there were no additives at all in mine or the pellets they produce. i asked him your question regarding the difference in flavors between pellets and whole wood. he thinks the pellet process is to blame. pellet mills create a lot of heat producing pellets. he says they're not just warm, but hot coming out of the mill, and this may be the culprit.
Is there a specific brand produced at your brother-in-law's sawmill? Where is it available?
@@ronc4146 No. The covid has shut down the business now.
Throw wood chunks on top of your heat diffuser. All pellet smokers I've ever seen have a heat diffuser. You may need to start at a higher heat to get it burning but when you drop back down to your 225-275 cool temps it will burn slowly. Works wonderfully.
They're are products that are modified heat diffusers meant to hold actual splits alongside the fire to achieve the same basic thing. If you're doing this frequently it's smart to buy/make one because the steel is much thicker.
That's what I do works great
Wow thats genius haha! Can you please give me more info? What smoker do you use and what modified diffuser works best with it? Im looking for the best combo
Thanks for this video. I switched to higher end pellets and lower/longer cooks. Made difference for sure. I’d love to see you do a limited series solely focused pellets grills. Basically science your way through bringing out the very best flavors as possible. Looking through comments see lots of good topics.
Some ideas: One with custom made pellets - different source wood and high/low heat processes - could become a new super premium pellet product. My reality is the an offset just isn’t convenient for me. But if I could pay an extra $10 / bag for the very best pellets and that mattered! I’d do that for sure. Another one on adding moisture - during cook or prior into pellets - could be huge. You got me thinking what if I could add some moisture to a bag of pellets through outdoor summer humidity? Would that still work in the pellet grill and add a bit to flavor? Back to custom pellets - would a 50% larger pellet help?
I'd like to see this explored too. Especially, would a 50% or 100% fatter pellet help smoke production? It would probably improve airflow through the fire pot, i bet.
Another thing i'm curious about is the grill design. Every pellet smoker im aware of has a fire pot with a fan located right inside the cook chamber. Offsets obviously use a smoke stack to promote a natural draft, but in a pellet grill they cut the stack off and replace it with an electric fan. The fast, turbulent air off the fan has got to change the combustion characteristics versus a smooth, natural draft. And there's also the location of the fire pot in the center of the grill. The engineer in me thinks you could build a better pellet grill by moving that fire pot off to the side like an offset, and using a stack for draft like an offset. I think you could sustain a thicker bed of fuel without adding too much heat to the cook chamber. The thicker fuel bed is gonna make it harder for oxygen to get to the pellets on top of the pile, leading to a less complete overall combustion of the fuel. Essentially, using more fuel to achieve a better result.
@@tippyc2 I just purchased a Masterbuilt Slow Smoker, which is a cold smoke generator made to buck up to a vertical smoker. I used smoke tubes and they got ash all over when I opened my lid.
The slow smoker unit only has an electric element, a gravity fed supply tube and the outer cabinet. I plan on injecting smoke from chips into my Pit Boss with this unit. There are videos on this unit. I think the high heat pellets are made under rob them of elements. Plus, they will not tell you this but, as in charcoal manufacturing they'll add things like borax to make the wood move through the extrusion more readily.
This will also give me the ability to cold smoke cheese, bacon, salami! Got my fingers crossed!
If someone goes into using a pellet smoker expecting offset results, then they have been misinformed. However, you can still get damn good flavor if you use a quality pellet and they are EXTREMELY convenient. I have a homemade offset and a Rec Tec RT-700 and I wouldn't get rid of either.
Did a 15lb brisket on pellet that had the bark I’d expect in offset. Key is going 190-200 for at least 8 hours to get the necessary smoke needed. Wrap and go 250 till internal hits. Got to always start low on pellet if you want that smoke.
@@PapaShongo25 Using a 12" pellet tube to add supplemental smoke for the first 4 hours helps too
@@Mrbink01 Yup...
@@PapaShongo25 The key is smoking something large enough that cooks for a while. For my last brisket I set my Camp Chef on the high smoke setting (hovers around 220F) which lets the pellets smolder longer. 250F after wrapping in butcher paper.
Melkor how was the smoke ring? Any pictures u can share? Thanks
My first pellet smoker, I did notice that the smoke flavor was reduced. I love using it and it makes very good food and is a lot easier than my off set smoker was. If I ever got to competition level cooking I'd only use "off set" but because I only do cookouts I'll keep the easy and capable pellet. 😎
This is hands down the best channel for smoking meats on the internet.
Just came back from Academy here in Austin. Snapped up the Old Country Brazos smoker.
This is why I sold my rec tec for masterbuilt. If you grew up on charcoal, you know pellet isn't the same. Everyone loved my cooking, but I wasn't feeling it. I could tell something wasn't right and the only thing I could think of was the smoke flavor. Once masterbuilt came out with their smoker, I finally got one and cooked on it this passed weekend. So much charcoal flavor that I love. Wife couldn't believe the difference and loved it way more than pellet.
Which Masterbuilt is it? The gravity series or pellet smoker?
@@Ryan-ft8dz yes i got the gravity series. i got the 1050 one. you for sure want to get the mods for it. keeps is lasting way longer. rec tec is a way better built smoker. if they come out with a charcoal gravity series i will get that instead. www.masterbuilt.com/collections/smokers/products/gravity-series-560-digital-charcoal-grill-smoker?gclid=CjwKCAjw9r-DBhBxEiwA9qYUpWroWA-pYz61o-xuq-wzK8F4J5Ww-3YtBDOpqTvOZOfNveaYk5LdEhoCpDoQAvD_BwE
Thanks for a another good video Jeremy.
Would you make a video on how to get the maximum amount of good smoke out of a pellet grill?
Pellet grills are gaining in popularity every year.
I am sure it would be greatly appreciated.
Thanks again for all the great videos.
You can run a long smoke tube in the corner of your pellet smoker this way your smoker is making smoke and you can add the extra smoke from a smoke tube.
So you admit that by design they are inferior and you have to increase your cost by adding a smoker tube. Thus proving the video correct.
@@x626xblack I think he was just giving a tip, not trying to argue against the video.
@@x626xblack lol why so uppity?
@@x626xblack oh yeh that 100-200 grams of pellets to fill the smoke tube is really breaking the bank.
Totally agree. But how about a blind taste test with friends or family... pellet vs offset.
FYI the Cabelas brand pelles are also made by Lumber Jack and some of the blends are exclusive to Cabelas.
Malcolm Reed did a great vid a week ago on pellet smoker brisket. Demonstrated/proved your even lower and slower hypothesis - 16 pounder, 195* for 8 hrs, wrap, then 8hrs at 250*. He seemed pretty happy with it.
Anyone who doesn't believe that you can get a good smoke flavor and a deep smoke ring from a pellet grill needs to watch Malcom's video and watch his podcast discussing that cook. However, different pellets absolutely make a difference. Not just in the amount of smoke flavor, but how quickly they burn and how much ash they leave behind. Some lesser pellets will even affect how smoothly your auger runs. Offset smokers will give your more smoke, but pellet grills can still get you some great smoke on your food.
@@rnjroz100
How it was explained to me: High temp wood pellet smoking causes the smoker to throw tons more air into the fire pushing smoke out of the exhaust faster giving it little opportunity to penetrate the meat. Smoking at a lower temp pushes less air into the system which causes smoke to have more time to penetrate and really sink into the meat.
@@Kyle496 going too low could cause bacteria remember the danger zones 40 to 140 .
About 8 years ago I started researching smokers. I wanted an offset for the real wood flavor that i grew up with. After tons of research and advice I decided on a pellet grill. After the first cook I knew it was not going to be to my liking. I immediately regretted it. But I couldnt return it so I made the best of it. I was never fully happy with it, even though everyone liked my food, I knew it could be better. A few months ago it started having a problem with its controller. Rather that fix it, I gave it away and starting looking for a replacement. Just got an offset last weekend. Made my first two boston butts on it yesterday. Seasoned lightly with salt and pepper. I am now happy. That is the flavor i could never get with the pellet grill. I nailed it first time. My wife and kids couldnt believe how good it was. Yup, thats the flavor Ive been searching for.
To each his own, but i know this, pellet grills are not for me. Between my propane grill and my new offset I have all I need...ok well a pizza oven would be nice 😁
I’ve had Traeger grills from the Pro 22 to the, currently Timberline and Ironwood. I get much more flavor from the Timberline/Ironwood due to better sealing and more importantly the convection action of the grills. I also put a water pan directly on the drip pan. Gets moisture on to the meat and smoke clings to the moisture.
I did my first briskett on my Rec-Teq 700 over the weekend.. I used a nice prime brisket and smoked for 13 hours... I have used offsets for years.. I live in Austin and have eaten Franklins multiple times plus most of the other really good places in central Texas. I will say the brisket I made was absolutely comparable to the best of the best I have had. Perhaps I got lucky with it, perhaps it was the pellet choice (B&B championship blend, oak, pecan and cherry) but my family said it was one of the best briskets they have ever had.. and WAY better than most commercial places we have bought briskets from. My boss has one and after eating brisket off his several times and the glowing feedback from some co workers who bought one I decided to order one. My first long cook was a boston butt, 18 hours at 225 and I had two die hard offset guys come over, one of which has a large one on a trailer and sells his as a side job was like "damned, dude, that was freaking amazing" Both of them raved about it and were asking questions.. after giving me crap about my "easy bake oven" when I said I was going to order one..
If I didn't like it I would have returned it or sold it at a loss.
I believe that you are being genuine about “not trashing pellet grills” but it’s funny that you filmed the whole video in front of your massive offset cooker.
Most of his videos are in front of that thing
@@sockeyeFTW Still funny
Where would he hide that thing?! Lol
In my backyard
@@jasongoins8075 😂
I get great flavour from pellets..for me you have to cook at a lower temp than the standard stick burner to impart that flavour... means longer cooks but the flavour is great..
Ok , my question is propane smokers give good smoke favor
If your doing it correctly, you can get great results from any breed of smoker. They all have pros and cons.
How low?
Jimmy Murillo I started on propane and though much harder for me to control the fire consistently than pellets, I’ve made some great bbq on propane. Just research how to get the most out of what you use
I've been searching all over for explanation on this topic! Thanks for posting!!!
When you spend hundreds on a pellet SMOKER, you should have smoke taste. I just bought one and added 2 smoke tubes and did ribs for 6 hours. Didn't taste a hint of smoke, none. If I have to buy HIGH QUALITY pellets at a premium price, just to pick up a LITTLE smoke taste, that won't work for me. I bought 100% hickory pellets and expected better. I saw a lot of smoke, but tasted NONE. Have you gone back to a real wood-burning offset yet? That's what I'm doing and gonna lose a lot of $$$ in the process. The pellet smoker should just be marketed as a pellet cooker using pellets for the heat, not smoke. Very deceptive. Wonder how many people are disgusted with their purchase. To some pellet users, it's like a religion and they get offended when you state the TRUTH. Pellet COOKERS are not smokers. I guess they are embarrassed by their purchase as they are not smokers at all. Your comment says your were looking for explanations, I guess you've been through the same disappointment as me.
Thanks Jeremy for another great video.
Would it be possible for you to do a video on how to get the best BBQ out of a pellet grill? Do you use 1 smoke tube or 3? What length smoke tube do you use? What style, round, oval, etc. Where do you place it? Is one brand better than another, etc.
Thanks again.
Great vid..I think the consistency of temps and the convenience of use outweighs the extra smokey taste of an offset. I love my Traeger and it produces stunning results and for me a smokey taste and good smoke ring!
Really interesting thanks. As a pellet smoker owner (YS1500S) I agree. Been burning exclusively BBQ'rs delight Hickory blend for 1.5 years but am keen on trying Lumberjack as I feel the smoke is a little too light for my taste. On thing I think is important to mention is although cooking lower for longer does increase the level of smoke I feel it may also dry out the meat too much due to the high rate of constant airflow (at least with my Yoder) as I did an 18 hour brisket last week at 195f and it was dry and crumbly Vs. my hotter faster cooks (but with less smoke flavour). Have tried smoking tubes etc. but dont like the flavor of smoke they produce.
I add a smoke tube filled with wood chips of the same flavor as the pellets that I am using. I have two tubes so I alternate them throughout the cook. This adds a lot more smoke flavor to my meat.
I’ve recently read that people did 50/50 wood chips + pellets in smoker tube, I’ve been thinking about trying it.
I use a smoke tube and it absolutely helps
You have to put the meat into the pellet grill at a low setting (200-225) for awhile before turning up the temp. I get smoke rings just as thick as what I see on these youtube videos with a $270 pellet smoker.
As a pellet grill owner (Rec Tec) I made a conscious decision to trade some smoke flavor for convenience and I don’t regret it. I don’t like being tethered to my house for long cooks. The food is great, and I might be in the minority, but I believe you can have too much smoke flavor. BTW... as he says in his other videos, keep the meat cold and you’ll get a nice smoke ring. Works for me. Oh, and use good quality pellets.
One reason for less smoke flavor is typical of a pellet smoker is the fact that most stay at the exact same temperature all the way through the cook and due to the slow and steady flow of pellets to maintain a precise temperature the pellet does not Smoke very much it just burns up,
Now if you take a pellet smoker and have what some call a swing or depression in temp, causing the controller to dump more pellets faster then you will produce more smoke due to the fact the burn pot has a larger amount of pellets in it slowing down the complete burning of the pellets producing more smoke.
Yoder Smokers have always operated this way with a 25 degree swing-depression and now I have found several other manufacturers building in the swing/depression into their algorithm.
Additionally, some pellets are produced at a Low Compression pellet creating what I refer to as a oft Pellet which too burns quickly producing less smoke.
I am of the opinion you are correct about the low to NO moisture in the pellet.
Many think using a water pan in the cook chamber helps to keep the air moist allowing better smoke impartment
But I think thats something someone needs to test.
I purchased my first pellet cooker Dec. 2021. I bought a 20"x 42" Lone Star Grills. I don't have a problem with the lack of smoke, in fact I have to open both ends of my barn so the smoke can get out of the building. I use a pellet sold in Kroger's, not sure if it is one of the high-end pellets
that guys say are the best, I buy it because it comes in a 40 lb. bag. I do cook low & slow for 2-3 hrs. then ramp up to the 270's range. I cook a Texas style brisket with very little difference in the profile if cooked on my offset pit. I bought it so I can cook & sleep with no worries.
Before I watch my prediction is volume , I use allot less pellets vs my off set, I use a ton of wood for a 10hr cook on the offset, that same cook on pellet is like 1 bag
I replied similarly on another comment. I think they could improve by using a bigger/hotter fire, off to the side like an offset so you dont pump too much heat into the cook chamber. A thicker fuel bed would mean less oxygen to the pellets on top, meaning they'll get to smoulder and smoke more before they get enough air to catch fire properly.
I’ve always used an offset. I got a pellet cooker one day and after my first cook, I couldn’t help but notice the lack of flavor. One thing I suggest for pellet grill owners, buy a smoke tube! It really helps. After watching this video, I’ll pay more attention to what pellets I buy in the future. Thanks for sharing your info.
Problem with smoke tube is it is not "blue smoke"...
@@geraldsahd3413 this is true.
I just took my Traeger back to Home Depot. One cook and I was done. I needed it for the space cause I had a lot of company and a fairly large cook planned. It would have never fit on my weber kettle with the slow n sear. I was so let down by the end product, I cleaned and packed it once it cooled down.
Bro, just want to thank you for educating and inspiring us. We know its takes alot of time for you to do this and your kind efforts are greatly appreciated. Keep up the good work😁
Mate this was the most positive way you could have answered this question, and as someone who just dropped more than a grand on a pellet smoker and polished off some smoked brisket tacos it was really insightful. Keep up the good work brah, it’s appreciated
Why did you stick a tree into the chimney?
I think the chimney is in front of the tree and our eyes appear it to be in the chimney
Lol
@@2zbrewerton you don’t say...
Thanks for insuring me of my same theory. I emailed Rod Gray about a year ago and he explained to me that you just can't get the same flavor out of a pellet as you can other wood/charcoal smokers because of how dry and clean burning pellets are. I've tried other gadgets to produce smoke flavor while cooking with the pellet grill to no avail.... I bought a 24 inch Louisiana ceramic grill from Costco and never looked back at my traeger....well I still use it for burgers and quick cooks for small cuts of meat occasionally, but most of the time it just sits there under the cover.
One of my cookers is a pellet smoker and I completely agree with you on this subject! Also since your last beef rib video I purchased some peppered cow and really enjoyed it on my beef ribs! Thanks for the great video!
I don't really have a horse in this race either way, but all you really answered with this video is "what is the moisture content of this brand of pellet". I don't know if you have done the testing before or not (pretty new to the channel) but you would need to ask "does moisture content effect imparted smoke flavor" before you can suggest that the moisture content of pellets is the cause.
I would suggest setting up a test where you use the same stack of wood, half dried in the oven to reduce moisture to near 0, and half left as a control then smoke two roughly equivalent pieces of meat in a roughly equivalent smoker, then have blinded taste testing with multiple people to see if there is an appreciable difference. alternatively (perhaps more simply) you could do the same with two small pellet smokers and the same batch of pellets. I don't know if you have a more direct way to measure the properties of the produced smoke, but a direct measurement would always be preferred to a blinded taste test panel, and may reveal some insights about what constituents of the smoke produce the flavors we find appealing.
In regard to adding moisture to a pellet, it may be worth trying to expose pellets to a high humidity environment as most substances will try to equilibrate to the ambient humidity if exposed for long enough. It may not be practical but having a pellet at 10 or 20% moisture content might help reinforce moisture as a significant contributor.
Either way, it needs to be established that moisture content causes an appreciable change in flavor before it can be suggested that the moisture content of a pellet is a possible cause for the difference; if you want to do so with anything other than your own experience.
Pellet smokers get a bad rap.... obviously if you use a low quality pellet brand it’s going to affect the flavor...I have a rec tec pellet smoker and I love it... I only use quality pellets and like you said make sure they are 100% real wood pellets... the rec tec has an xtreme smoke feature and I also use this when I can cause it only works at a lower temperature... i do an in depth review of the smoker on my channel.... anyway nice unbiased video.... well done
I was waiting for u the break out the moisture meter, to show the moisture content of the logs you usually burn.... To compare that 5.3% moisture of the pellets, to your logs. 🤷♂️ In my area, I usually have to order kiln dried online, and you are correct, the flavor is lacking from regular seasoned wood. But, we all make due with what we have. 👍🍺
I was hoping he would do this as well, measure a chunk of his 'perfect log' or at least typical log and see what the water content was.
I believe the pellet smokers push the heat and smoke through because of the need of the fan. This pushes much of the acids and elements of smoke right past the meat before they can be absorbed. I am experimenting with utilizing extra measures like smoke tubes or cold smoke generators. In offset cookers it is simply the magic of natural burning wood smoke exposure. They can be dampened to precisely control the smoke as well as temperature. With pellet smokers it seems more of a temperature control than smoke amount.
With the rapid air movement in pellet smokers I think it makes sense that a much higher concentration of smoke would be required. Thus, the "Super Smoke" setting on some models. If you choke down a pellet smoker too far it will extinguish and also produce less smoke on its way to that eventual end. Pellets, although pressed woods, are still a heat processed product. That alone probably causes loss of some complexity in the smoke they make.
It's all interesting. I am hoping my experiments with inserting more smoke and/or utilizing actual wood chips from an external smoke unit such as a Masterbuilt Slow Smoker, Smoke Daddy, Smoke House Chief, Smokemeister (which are labeled "Cold Smoke Generators") I chose the Masterbuilt Slow Smoker, as it was less than $75. Other units were a lot more pricey. I am piping it in with stainless for highest safety.
Smoking...the great food experiment!
All food for thought! Keep on smokin' all!
I cooked with a bbq champion who uses an FEC 100 but adapts a vaporizor to the intake fan to add a smoke flavor as well as moisture to the chamber. I have to say it really helps in both taste and moisture areas.
One point I think you missed is just pure amount of wood burned. My pellet grill and my offset are around the same size and my pellet grill burns maybe 1 to 2 pounds of pellets per hour. My offset I end up feeding something like 3-5lbs per hour depending on how hot I'm running. More wood burned means more of those flavor chemicals released
I agree that the amount of smoke could differ, but the fact is that firewood--properly seasoned--is about 15-20% water. My experience with using an electric smoker (I know, I know but try storing a cord of wood at a small beach house) is that the moisture in the smoker makes a huge difference in how "smokey" the meat tastes. Also, rehydrating the wood "chunks" changes the flavor noticiably.
I add a smoke tube to my cook. That helps with the lack of smoke with the pellets.
I agree. I love smoke flavor, but don’t love it to the level that off set gets. At least when cooking often over a week. It’s the reason I settled on a pellet grill. Plus the speed to get it running for quick cooks.
This is a large part of it...however, I've noticed that a Pit Boss seems to get more smoke flavor than a Green Mountain. Perhaps the different air flow in the burn pots, fans, etc. make a difference too...but only a stick burning offset will have the flavor of a stick burning offset!!
This is why I've subbed to you bro. Great knowledge not other BBQ channels do this.
I;ve been a pellet-head since 1990. Have won numerous ribbons in competition bbq----ALL USING A PELLET SMOKER! The reason why you assume more smoke "flavor" using an off-set stick burner is because most of them are inefficient in combusting the wood, which results in creosote being formed. This atomizes and ends up on the meat in the cooking chamber. So you think you are getting more of a smoke flavor--when in fact it is the creosote. Secondly, most guys DO NOT smoke their meat long enough in their pellet grills. I've found that when barbecuing ribs, 9 hours of smoke does the trick. I finish them @ 300F for 45 minutes. Yes! There is a difference in wood pellets. I have found that BBQ'rs De;light, Kingsford and Cuisinart are all good brands that produce good smoke. Also Bear Mtn. but those are not available locally, and I wont pay the horrendous shipping charges to get them. I use mostly cherry and pecan. And the Cusinart mixtures in my pellet grill. I only use rubs for flavoring and no sauce. Hope this is helpful to you.
How bout a top 5 pellets list?
My Camp Chef cooks absolutely amazing and the smoke setting works great on low heat settings. Never tried Lumberjack, wasn't blown away by Cookin Pellets, Camp Chef charwood and hickory flavors have produced the best flavor for me so far...
As a pellet smoker user, I 100% agree with this. Unfortunately, pellet smokers do one thing an offset can’t, which is they run by themselves. As much as I prefer and love stickburning, the ability to run it and only have to check every couple hours is the only reason I’ve been able to do any barbecuing these past few months.
My wife, and several others I've cooked for prefer the pellet smoker as it produces a "lighter smoke flavor" and I agree. They say super smoky flavor can sometimes give them reflux, or make them regurgitate the food later on. I've had no problem with neither smoking methods.
I got a Masterbuilt gravity smoker and it’s the best thing ever. Easy like a pellet grill but uses genuine charcoal and wood. Glad I did my research.
From what I've read on blogs, Traegar Pellets uses a lot of flavoring ( oil) and actually uses the same type of wood for all their pellets, except for oak. One of the reasons I no longer have my Tragear. Lumberjack pellets are far more superior. Real Mesquite, etc no oils. My Timberline Traegar was also vented in the back, towards the bottom. Didn't make sense to me. Very expensive. However it was very easy to use, good food, very little smoke.
As someone who has owned an offset smoker for 30 years(which means hundreds of cooks because I've NEVER gone a month without using it, ever) and just got a Traeger 2 weeks ago...
I beg to differ. I bet you will find BestNCBBQ's challenge tougher than you think, as well.
I just had the best steak I've ever personally made, and it was on a Traeger I only have 2 weeks experience with, and using Traeger Hickory pellets, which I likely will find are not the best I can do. Very visible smoke ring in the steaks when cut. This steak was just bursting with Hickory flavor. 30 minutes later, I was still tasting it.
Would also like to clear up the point you made about tricks in the industry:
Alder wood + Oil to fake other wood? Yep, that happened, it was Traeger, and they no longer do it.
Not sure when they stopped, and I wasn't too impressed with their Mesquite pellets, but DAMN, the Hickory was AMAZING the first time out. WOW.
P.S. 7:15 this might explain it. I have no interest in smoking anywhere above 180. On my offset smoker, I have often got the most favorable results keeping the temp below 200 during the smoking phase. And I got a TON of smoke flavor out of my Traeger at the 180 setting with Hickory pellets. I cannot WAIT to make some more steaks that way.
I also think the MAIN reason for those folks asking you why do offsets produce better smoke flavor than pellet grills - MOST of those folks are using the pellet smoker and may have never owned an offset - because working an offset is harder. The Offset smoker is for someone who takes their time and really goes overboard in the craft. Most folks who are using pellet smokers are looking for faster and easier - and that crowd is a LOT less likely to run at a low temp for a long time to really smoke the meat.
AKA - 'How come I don't get great smoke flavor at 350 degrees' is a stupid question and is probably what they are really asking you if you saw what they were doing yourself.
I've smoked on a Traeger(Pro 575 currently) and a Bradley. Pucks on a Bradley can definitely rival any offset, especially using oak. That may be because of the moisture pickup and the way they burn. I've never been able to match that or an offset(done right) on my pellet grill. Pellet grills are jack of all trades and masters of none. Smoking a point as I'm typing this at 180 going on 8 hours with a water pan and using 50/50 B&B Competition Blend and Post Oak. B&B is a good brand. We will see how this turns out. I've tried the pellet cylinders you fill and light with not really noticeable results. Love your videos.
Don't worry buddy I'll say the name for you
Traeger! Stick to lumberjack
Smoke ring
Cooking pellets
Those are the legit 100% wood ones
Great video I enjoyed it
Do you know that as a fact? Any source? Or you just have a feeling?
I have a Traeger smoker and i consider it the worst purchase of my life. If the pellets have to do something with it then ill buy these lumberjack pellets.
@@ProfIdiotFromMars CenCal Cooking is right about Traeger pellets. I also use LumberJack or Cookin Pellets
Hanan Rahamim there was a lawsuit against traeger about this very thing, however it was dismissed. What does that mean? I don't really know.
Jeremey in the video said they own a patent for adding oils to pellets. I hadn't heard of this but now I'm going to do some research. While not all patents a company owns are necessarily used, it does make me wonder.
Here's a link to said patent.
patents.google.com/patent/US20060037236A1/en
Thank you all for letting me know! Im feeling cheated now. I bought my traeger with the idea that its the rolls royce of smokers. You dont need to take care of the meet, your traeger will do the job for you. Here in Israel they have huge PR and I thought I've got the best now. Needless to say I got frustrated immediately after I received the smoker. Later Jeremy came out with the smoker comparison and I started to hear some voices saying traeger isn't a good brand. Yet I've never imagined they are straight up lying.
Im going to fucking sue them just so everyone know about their lies. I dont even care if the sue ends up successful or not.
Great video. i use either smoke ring pellets or lumberjack exclusively...but alt cut some chunks to put on the diffuser over the fire pot. not sure if the chunks over the fire pot is helping, but they are buring/smoldering.
Nice job! I appreciate your fact-based videos. For a backyard BBQ'er I think you have to factor in everything (grade of meat, prep, cooking process, etc.) in addition to the cooker.
I only use prime grade of brisket, I trim it aggressively, I inject and I'm selective about my rubs (flavor AND freshness). I monitor internal temps, I use a consistent cooking process, and I rest the meat for 4 hours before slicing. I run my MAK pellet smoker on the "Smoke' setting for 2 hours before raising the temp to 265 and cooking from there.
I've had a stick burner in the past, a gravity-fed smoker, and now I have a kettle, a MAK pellet smoker and a griddle. The ease of use for me outweighs the slight difference in flavor.
That said, I agree that similar product from a stick burner will be better. My goal is just to consistently turn out better BBQ than the neighborhood joint, and I usually do.
Man, I love nerding out on stuff like this. It's fascinating.
That is an excellent explanation Jeremy. Thanks for taking the time to test this out. I liked the tip of cooking real low with a pellet smoker for additional smoky flavor. I have never tried that. I just go to the smoke tube. Very well done. Thanks again!
Mad Scientist is da man!! Great way to make outdoor cooking/smoking easy to understand. I watched one of his brisket videos (quite a few times) for this past Memorial day. My brisket turned out great!!! This guy has the best videos!!!! Keep up the great work!!
I've cooked decades with an offset smoker and while they do impart great flavor. I recently bought a grilla grill pellet smoker and it makes fantastic meat. with far less work. i wouldn't say its less flavor just more of a cleaner smoke flavor with still having a good smoke ring
Well said. I'm planning on getting a offset smoker this year. But my Broil King pellet does beautiful brisket. Cheers from BRANTFORD Ontario
I’m surprised no one talks about adding a SmokeDaddy to their pellet grill for more smoke. I’ve had one for more than ten years and it works great. Burns wood chips and pumps the smoke into the grill. Check them out.
Very tricky Traeger, might be adding oils to their pellets to make them fake “Hickory.” I didn’t know about that, thanks for the heads up!
Would be cool if you chopped off a 100gr cube from a piece of offset BBQ firewood that matches the type of wood you tested for the pellets and run it through the oven cycle to see what naturally aged wood has for moisture content. It's probably at some altitude/ humidity based normal range specific to a region but a quick google general search results in 7% to 19% so you're absolutely right that pellets are missing a big chunk of moisture content.
I owned a camp chef pellet smoker and now a Yoder. pellet smokers are for people that like sleep plain and simple. When i retire, i will probably get an offset but i don’t have time to babysit a fire. If you like a more subtle smoke flavor, get a pellet smoker. You will be 100% happy with it. You can always add a smoke tube.
100% spot on! And I’ve had quite a few discussions to why in wrong in saying that charcoal/wood smoking gives off better smoke flavor compared to pellets. Awesome video!
Again... AWESOME video. I love my stick burner, but I'm trying very VERY hard to get the same level of smoke flavor in my pellet smoker. I'm ALMOST there, and when I (eventually) get there, I'd like to invite you to try some BBQ. We'll do a straight up comparison, or maybe a blind test, and I will almost GUARANTEE that you won't be able to tell the difference.
We love your channel, please keep up the good work.
What pellet smoker?
Yoder YS640s
Rosetti Please share how your doing this! I have a Yoder as well, along with other smokers and a drum. I’ve tried everything but just keep getting disappointed after every cook at the lack of good wood flavor. The food is great but it’s missing the most important thing. I have grown to love cooking on my drum as much as anything and the Flavor is incredible! But would like to justify keeping the $2k pellet pooper around. Haha
I completely agree with this video. I have a few smokers. A drum style, offset and propane verticle style. I've cooked on a few pellet smokers when my friends would buy them (they think im a pitmaster and always ask for help) and the flavor in a pellet smoker isn't nearly what a offset is. Not saying its terrible bbq, but the meat isn't living up to its maximum capability. Especially on bigger cuts of meat.
I have owned two pellet smokers, a Louisiana smoker and now I own a Rec-Tec. Before that I had a drum smoker. That thing was a pain and I learned that there is such a thing as too much smoke. I get great smoke off my Rec-Tec and that is with the Treager pellets (I can buy them at Coscto) I'm from Utah, home of the Treager. Back in the day they were great but since being bought out I would not recommend one. My Brother-in-law purchased one last year and took it back two weeks later after it failed to hold proper temperature and then caught fire. I LOVE my rec-tec. It's not as good as a Yoder but it also does not cost anywhere near what a Yoder costs. If a pellet smoker is in your future, then get the Rec-Tec.
First, your initial statement is completely wrong. Regular wood fire smokers dont make better tasting food, it has a smokier flavor. Pellete smokers produces cleaner smoke at a more consistent rate making it hard to get an overly smoked meat. They do sell an item that is like a smoke tube to place inside your pellete smoker that will add more smoke flavor if you wish. But better tasting is completely subjective, and i for one love the food i make on my pellete smoker better than any smoked meat i have treid. And that cause ive even tried a bunch of famous bbq places like Franklins and Terry blacks.
i am actually experiencing different pellets on my smoker and i can tell you that flavour (and the visible amount of smoke coming out the chamber) is changing depending by the brand of the pellets. I would love to try lumberjack pellets... but they are not yet imported here. Shame. Great video anyway man!
I have a vertical pellet smoker and I typically put a wood chips box or a pellet tube at the bottom to get more smoke flavor. I'm sure you can probably put some wood chunks close to the bottom to get even more smoke flavor
I just use a pit barrell cooker with wood chips every hour on a smoke and put wood chunks in the bottom of the charcoal basket . Pit barrell makes thing simple and the food comes out great ! But when I feel like been out on my back yard all day I use my offset. Thanks for the info brother.
I used to have an offset before moving. My friend has a pellet grill. I have had multiple kinds of meat on his and I actually even borrowed it for a few smokes. I was so wanting a pellet grill when they came out but in my opinion, it doesn’t hold a candle to the smoke flavor of an offset. For some, they don’t like a heavy smoke and some do. I personally like a heavier smoke flavor on the meat. Good video.
Great video. I don't have a horse in the race, since I do not presently own either type of smoker. However, I often visit relatives who swear by their pellet smokers; and have often been diappointed by the results. I also agree the right pellet choice can make a real difference; and I believe the brand you used in this video is quite good - and can help with so-so pellet results. If I may offer a potential solution: even with a regular charcoal grill, I have always gotten good results using soaked wood chips in a foil pouch or metal tube. Anyone who wants to see if moist wood improves the flavor of their end product, try the same trick with the pellet smoker - at least once. If you taste no difference - great. If it does add to the flavor, it is a simple fix, which can up your smoking game.
I agree wholeheartedly! I bought a Traeger about 10 years ago, and thought I had just bought the best smoker known to man. Boy was I wrong... While I loved the set it and forget it method, the smoke flavor just wasn't there. I even tried the screen tube you fill with pellets and put inside the smoker, it was hard to get it to stay lit and when it did, it didn't seem to help much. I finally bought an Old Country Smoker, and the difference was amazing. I still use the Traeger once in awhile, but that $900.00 would have bought me a really nice Old Country smoker. The offset is more time consuming, but that is something I don't mind to get that smoke flavor. Thanks for this video, I always recommend offsets when I am asked my opinion, but some prefer the ease of the pellets.
Low and slow (200 degrees), great pellets (I use Q pellets) and placing mojo bricks by the hopper solved the issue for me. Look up mojobricks, they are great.
Strung out🤟🏻
I just wanted to say I love all your videos and truly thank you for making these awesome videos that will help me be a great smoker like you….your videos are THE most educational videos I have seen and that are on topics that are really needing to be covered to get the best bbq possible…..you’re awesome!!!! Keep it up!
i just saw this video (making my way through your archive after having found your channel and subscribed only a month ago). You may also be able to produce more smoke with a pellet smoker by using a smoking chips in the cook chamber (if your pellet grill has the space). I put my smoking chips in water before I grill with them. I think it makes a huge difference (at least for the first 30 minutes or so). Also, on my Big Green Egg, when doing a longer smoke (e.g. brisket or pork shoulders) I use wood chunks (1.5 inches to 2.5 inches in size generally) and I soak them in water for at least an hour, sometimes overnight. I think that helps as well. I wonder what you and others think about these techniques.
I have 3 pellet smokers. One of the other more significant contributors is the algorithm in the controller. People love PID controllers and they are good but more swing = more smoke. Also add a water pan in your pellet smoker to maintain moisture levels. In the end it won't be like an offset but it will be damn good with a lot less effort .
I own a Smoking Brothers 36", Grid Iron and a Grilla. My Grilla imparts a wonderful smoke flavor as does the SB 36 the Grid Iron is less pronounce. I use Lumberjack Pellets. I also have 2 charcoal grills so in the end long cooks nothing beats the convenience of pellet.
Great video. I agree, a stick burner produces more smoke flavor. But can also produce more bitter smoke if not supervised properly. I love the flavor of both. Pellet smokers are more consistent, but if you know what you are doing, an offset smoker can produce high quality smoke flavor. But, you have to baby sit it.
I started out on pellets and now have a 250G offset smoker. There is a huge difference and my guests can taste it.
Pellets for me are extremely inconsistent and what we all should know; with natural wood logs you know what your getting and with pellets you cant trust what your getting.
Maybe putting a small bowl of water in a oven safe bowl with the meat while it smokes.that should help the way the pellets smoke could improve the moisture content,while not contaminating the pellets while improving the penetration of the smoke flavor,moisture catching the dry smoke from the pellets due to dry pellets. thoughts?
I'm glad you did this. I bought a gmg and returned it, had a kamado before and used lots of huge chuncks in it so nice full smoked flavor couldn't get near that in the pellet grill my feelings where darn near hurt 😅 bought another kamado life's better now. That was until I watched your videos and feel like I need a offset smoker again.
Are you going to do a pellet comparison video between the companies that produce them?
Very good answer. I wondered the same. Getting too old to manage a fire in my offset. I will try and overnight of 195 deg then wrap in the AM. Maybe that will work better.
When I started cooking on a pellet grill about 3 years ago the first thing I said to myself is why haven't I been doing this all along. If you follow the instructions of your pellet grill you can still get the same flavor from it as you can with a conventional smoker alone with the "set it and forget it" feature. I would never go back to conventional grilling/smoking.
I have got round to this problem by putting 2 -3 charcoal brickets and a couple of chunks of wood (3x2 inch roughly) in a small tray in the pellet smoker. It adds the exact flavour of offset smoker with the ease of temperature control of pellet smoker.
How specifically do you light it? Wouldn't lump charcoal be better than brickets?
@@HeyNikP i have always used briquetts, never had a issue. It keeps giving slow smoke
@@lalkurti Thanks for the reply. How do you light it? Just light 1 brocket with a butane torch or something? Also, do you somehow get thin blue smoke from that? What kind of tray do you use?
@@HeyNikP i light the briquetts in fire starter chimney, have even lit them on stove. Usually 3 or 4, then lay them in a tinfoil box. For longer cook , just use snake method and line the briquetts in a that they catch fire later. What really helps is the pellet grill fan to keep it going. Blue smoke, Tbh never noticed it as it gets mixed yup with pellets smoke.There is a video on you tube too. let me find it for you.
th-cam.com/video/0-hXlN4rlWE/w-d-xo.html
Good job Mad Scientist!! We're starting out our bbq journey with a pellet grill, but as you suggest, someday we may want to advance to an offset smoker. Just fyi, so far our bbq has been delicious, perhaps because we have been cooking on a propane grill for years...
Jeremy - what if you 'reverse seasoned' the pellets? Like, open the bag and leave them to season outdoors (covered from rain) for months like you would split wood. Do you think they'd come up to ambient moisture the same way that green splits come down to ambient moisture? And would this get pellet smokers closer to offsets? Maybe this same idea could be used for kiln dried splits?
They would fall apart.
I always smoke for at least half an hour on the lowest setting on my GMG before starting the actual cook, makes a big difference. Also, adding a smoke tube with only pelllets, or what I prefer, a mix of pellets and a few chunks of wood can help, but you need some experimenting with this. I've had both very good results with this, but also less than stellar, depending on the pellets and wood used.
Treager and Weber both have a mode that effectively turns the heat down for maximum smoke. I think ones called Super Smoke and the other is Smoke Boost, which seems to be the closest you can get in a pellet. Personally I have had better smoke in a kettle or a kamado.
what is the best brand pellet in your opinion and where would you rate pitboss pellets on a 1 - 10 scale ? thanks keep up the great videos
Thanks so much for the time & effort you put in to explain what you believe to be one of the factors in yr final conclusion. I do own a pellet smoker and you can be certain I will check to see what if anything else is added to the pellets I've been using. I really learn a lot watching yr videos. Thanks, Mike