Battle Of The BBQ's: Weber Kettle Vs Pellet Smoker - Which Smokes Better Ribs?
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- Ready to settle the debate on the best way to smoke ribs? Join me as we dive into a side-by-side comparison of two legendary grills: the Weber Kettle and the Rec Tec Pellet Grill. We'll explore the unique techniques, flavors, and results each method brings to the table.
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Good comparison. I have a Webber kettle and an off set. I love smoking ribs on my Webber. I just can’t get into the pellets grills. Just my opinion, I feel charcoal and wood gives a much better overall flavor than pellet and especially propane grills.
Good comparison and good summary at end. I know exactly what you mean by dirtier smoke, comparing real hunks of wood to a the continuity of pellets. The mention of temperature precision is bang on, very important detail. Me I've got good with a WSM, and I never go into this thinking I'm reproducing the identical product I did last time. I'm happy just to stick to basic sound practices and let the result be determined my natural variations outside of my control, like what charcoal, what wood chunks, what rub, what cut of meat etc. Great vid thank you.
Awesome feedback. Thank You so much for watching.
Great video man! But I don't know why you chose match light charcoal!
Excellent video Mike. The color on those pellet smoked ribs were spot on. That’s a tough call lol.
Thanks for the kind words and support Eric.
My 1st and only smoker at this point in time is a propane vertical Dyno-Glo single door,5 13X13inch racks...now go head and stop laughing. please. we bought it at Sears on clearance. I didn't know a thing about smokers or any idea how to cook up ribs and such. I have been using this almost 5 years it's always been low and slow with thing. you just learn how to use what ever smoker you get and go with it. I've make ribs for friends, family and we even catered a family's birthday once and the guy called me that afternoon and asked me if I did this professional. This was a good comparison cause i'm looking to up-grade (larger racks) ..end game here, I couldn't tell you if the food was cooked on LP ,pellets or coal/wood .. again Great Video..
Really awesome comment and I really appreciate the feedback. People get caught up on silly stuff when it comes to BBQ. Your spot on, its all about how it tastes and making those happy that your feeding.
Great video! I have a pit boss copperhead vertical pellet smoker and I noticed that my smoked meats turn out a little lighter. And to get a deeper smoke flavor, I have to use a pellet tube like you did in this video. I love charcoal smokers and cooking with natural wood chunks, chips, logs, etc I do get a deeper smoke flavor. But I have to manage my fire more. Overall, the pellet smoker is more convenient & easy to use. But I love a good charcoal smoke flavor. I usually stick with hickory wood on both.
Hickory is my favorite as well. Thanks for watching and commenting.
Those ribs look amazing but gotta say those on the RT-680 look amazing! Great video!!
Lol, the 680 produces some amazing food. Thanks for stopping by and watching.
Man both ribs look bomb. You mastered them
I had a GMG pellet grill and it was great but sold it and went to a Weber kettle and love it.. things like ribs take a little longer due to opening and closing to spritz so the temps drop and needs time to get back up to proper temp.. Hence the need to go by feel and internal temp rather than time on the Weber … I prefer the flavor of real wood and coal over pellet smoked food..
Great comparison video, I find that on my pellet grill I get a cleaner knife cut between ribs VS on my Weber. Flavor is there on both. Oh love your son’s hat Go Seahawks!
Thanks for the awesome comment Louis.
Dude, mad at ya and envious as heck lol. Great vids man! Haven't enjoyed BBQ show like this since Rob Rainford's License to grill....
Thanks for the awesome comment.
I just happen on your video, and coincidentally, I did almost the exact same taste test as you did a couple months ago.
Ribs on a Weber with peach wood, and on a pellet smoker with peach pellets.
I also used a pellet maze on the pellet smoker.
Results, with 6 other people tasting. Only on liked the Weber better. The others (and I) thought smoke content was almost equal, but the pellet were cleaner, same term you used.
I think people who don't believe pellet smokers can result in just as much smoke flaver, haven't tried a tube or a maze.
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i used matchlight charcoal for smoking ribs once, worst mistake. ribs tasted like lighter fluid.
To each their own, I don't find any left over smells or flavors but thats me.
913dodger I couldn’t agree more with your comment. My jaw hit the floor when I seen Matchlight on the bag.
Yeah, same match light is overwhelming and taste like lighter fluid. Maybe use 10 match light briquets as a fire stater followed by none match light.
Excellent, thank you for taking the time to make this video!!
I liked that your son was part of the comparison.
I appreciate the support. Thanks for watching.
I have a twenty year old Weber still going strong, but it’s time to get lazy with my shoulders and brisket with a pellet grill. Looking at a Pitboss 1100 pro
Great great video as always!! Spot on with your son!❤️
Thanks Dave, always great to hear from you.
WOw i think you just showed me to correctly cook ribs lol Excellent job, and thanks for sharing. Great Video!!!
You’re killing me, Mike. Those pigsicles look great! It’s 7:00am and I just finished breakfast and now I’m craving ribs.
Thanks Lou. It’s never to early for ribs, at least at my house. Lol. I appreciate the support.
Nice vid. I bought an electric smoker and didn't realize how much i would miss the charcoal flavor. I been wondering how a pellet grill would compare to charcoal. Even though i use pellets in the electric smoker the hopper it's small and manually fed so a lot of the cook is basically like baking in an electric oven. So i wondered if pellets were the main source of cook would it give me something more closer ti what i miss from an traditional bbq.
Kyle, pellets are much better than electric. If 1 equals a oven bake with no wood and 10 equals a stick burner then I would rate a pellet smoker (a good one) at around a 6-7 and electric at 3-4. Just my 2 cents, I hope it helps.
Nice compare! I have both of these grills as well. I wonder if you put a few pieces of charcoal in the smoke tube to get some of that charcoal flavor in the pellet grill? The Rec Tec would still maintain temp while giving to that old school charcoal flavor. Worth a try?
That’s a incredible idea man. Im definitely going to give it a try. Thanks for watching and sharing.
I seen a cook put chunks of wood on top of cover over fire pot, the wood smoked and added flavor, maybe put on grease tray below meat, I use two amusin tubes I got off amazon, I have the camp chef dlx model 24 smoke pro I paid $499, my wife and I love the Smokey flavored bark
Weber Kettle hands down!
Great video! With baby backs I use a 2-2-1 cause they're smaller than regular pork ribs and I find they dont get overdone as 3-2-1, regular pork ribs or beef ribs 3-2-1. My .02.
My weber kettle does just as good as my rec tec 680. Its still some damn good eats!!
Great video, thank you for sharing.
Thanks for the checking the video out Charles.
Tenderness is probably a variation of the meat quality and not the cooker. Pellet grills have variations as well - just like an oven.
Would you ever use pineapple to tenderize the ribs first?
I'm definitely going to try it, pork and pineapple go well together IMO
Pineapple attacks the proteins, not the connective tissues that make the meat tougher. Essentially, it makes it mushier, not more tender.
As a flavor component in the cook however, pineapple is amazing
great review
Thanks for the support, it means a lot.
Good comparison video. I have the same preference with the taste of the Weber/SNS compared to the pellet smoker. I just don't pick up much smoke flavor from my pellet smoker (Green Mtn), even using a smoke tube with high quality pellets (Lumberjack Char-Hickory).
Were you able to maintain temps in the Weber with the SNS using that Match Light charcoal? I've never seen that done and seems like you would lose the slower burn using regular charcoal, as it would all pretty much light when you put in the lit charcoal. I would be worried the taste could be acrid with that charcoal being pre-soaked with lighter fluid, but maybe not!
Just to pass along recent experience, I tried Royal Oak lump charcoal (shaped like a briquette) and I really like the flavor and better heat control compared to regular lump. I'm going to try a bag of Kingsford hickory charcoal on a turkey (using the SNS) here in a few days. Always been curious if that version of Kingsford charcoal produces much smoke flavor...
I never really have a problem with the charcoal leaving off flavors. By the time i'm cooking, the off flavors are well burnt off. I like Kingsford, they produce great stuff but I'm always trying new stuff. Thanks for the info and I appreciate you watching.
Hey great video man thank you very much for putting it out. I'm picking up a smoker this weekend and not sure if I should get the charcoal indirect or the pellet electric smoker, can you help me make up my mind?
Pellet smokers add a lot of major convenience. It’s a no brainer for me....pellet smoker. Good luck.
Thanks for the response man, well today was the day, I picked up the Traeger PRO 575 (Bronze Wifi) I will be doing a brisket tomorrow!!!
@@alvin1364able I'm looking at the same model. Whats your review so far scale 1-10 and any pros or cons? Thanks for your feedback
I have been looking for a grill for 2 years...was leaning toward Charcoal but pellet is starting to sway me...
Awesome video you've gotten going here.
So, it appears what you are saying is there is minimal difference between ribs cooked on a $1000 cooker (plus an accessory) and those cooked on a $100 cooker. Seems like a Weber win to me.
Each smoker has its purpose so the extra money buys you convenience and size. The each have their own unique flavor. Thanks for watching.
Weber is a pain to use, constantly checking and adding charcoal..
Try smoking a brisket for 20 hours and saying that!
My camp chef dlx model 24 smoke pro was $499, I am so glad I got it
sounds to me that the weber is the clear winner. similar flavor, but you had to add a smoker tube in pellet smoker to help it smoke more. not worth the money.
I think they both serve good purposes. The pellet smoker provides massive convenience. Thanks for the input
Since this video was made, have you experimented with charcoal pellets?
Hi thanks for the video, can you tell me which Weber kettle that is?
im thinking about buying a pellet grill because of the convenience. how's the rec tec?
You won’t be disappointed should you choose a Rec Tec. Great company with great products.
The only reason I'm not drooling right now Mike is because I just had a chicken fried steak breakfast. Nice job. Smoke on.
That sounds like a awesome breakfast to me Jay. Thanks for watching buddy.
Mike, great job as usual! Would have been interesting to see how the Weber ribs would have tasted if you put a chunk or two of cherry wood on the coals.
I don’t usually find a dramatic difference in wood types except for hickory. Hickory produces a pretty strong presence. I do like the idea of using cherrywood on Ribs though. Thanks for watching.
Char hickory from lumberjacks takes care of that.
'No one wants to eat that' said no one ever....except you. Send the cooked ends to me, I'll eat all you got.
To each their own Bill. I just try to make sure every bite I serve is as good as possible. Thanks for watching.
Do you think if I added wood chips to a smoker box on my pellet grill would that be okay
I wouldn't do that. They will clog the auger and cause problems. Thanks for watching.
@@DelmarvaBackyard NO I'm talking about using a smoker box kinda like using one of those amaz-n-smoke tubes
@@DelmarvaBackyard I would never put it in the auger
My bad John. The trick is the flow of oxygen. You need to put it in a location where it won't go out. I think the smoker tube works so well if you elevate the open end. If you leave it level with the grate it tends to go out pretty easily. I imagine every smoker would be different but I wouldn't be scared to give it shot. Sounds like it could do real well if it stays lite. Thanks for clearing that up for me.
For a better test, you should no have put any sauce or glaze. Only rub then taste them to see the true flavor.
Did you pull them at the same time or did you cook them to doneness? Weber should've taken longer I'm sure.
I cook to tenderness as checked with a toothpick. They took about the same time but the Weber were the last ones pulled. Thanks for watching.
Good comparison but that's not the best charcoal
Good job. But, a true comparison would be if you didn't use a smoke tube.
I completely understand the point. Thanks for watching.
Stick burners!
Briquettes are garbage. Need to do a comparison with lump charcoal
3-2-1 is a gimmick.
Its more of a guideline. There are always variables like outdoor temp, meat quality, hot spots on the cooking surface. Thanks for watching.