The MoJack has huge barrel with lots of cooking space. With the 24 inch model, you are going to have 418 in.² to cook on. You will easily be able to read and monitor the temperature with the LED digital temperature control. This model has a bottom storage rack, which makes a great place for you to put extra pellets or tools that you will use for cooking.
We have reviewed the best pellet smokers on the market today after doing our extensive comparative research. However, there were some hidden gems that could not make it to our top 10 product list because of one reason or another e.g. due to their high prices, unavailabilities in some regions, and other factors. Also, some just failed to get in our top 10 list only because it was a top 10 list and not a top 20 list. Regardless of the reasons, here are a few honorable mentions that failed to make it to this top 10 best pellet smoker review, but are still worthy in their own rights:
The higher the temperature range goes, the more your pellet smoker can do. For example, a pellet smoker with a temperature range of 500°F- 700°F is hot enough to sear food and even bake a pizza. Consider getting a good thermometer or even a meat probe so you could have an accurate reading and make sure you are cooking your food at the right temperature.

After owning this grill for six months I can honestly say I don't regret my purchase. I was waiting for low temp weather to really test this grill and i must be honest i was very surprised. I grilled 400 degrees with the outside temp at 38 degrees and the grill came up to temp within 20 minutes. Last night I started a brisket in 31 degree weather cooking at 225. No problem at all, and I haven't use a thermal jacket. We have done every thing from low and slow to baking and just have been amazed at outcome. Got a couple of more tests that i want to do, but six months, it's great. Stop thinking about it, stop worrying about the price, and prepare to make some great wood fire food.
Some cheaper models, such as the Brinkmann, have a controller with only three settings, Low, Medium, High (LMH), and there is no temperature probe in the oven to create a feedback loop. We do not recommend these units. You actually have less control over temp than you do on a gas or charcoal smoker. The whole reason to buy a pellet grill is because it is set-it-forget-it and it hits a temp and holds it regardless of the ambient air temp outside, winter or summer. On these LMH controllers, the temp fluctuates widely and it cannot correct itself for the weather. They just aren't as smart as a digital device. Whether you're smoking a few slabs of ribs on a scorching summer day, or six pork butts during a blizzard, the three position controller only knows auger on and off times for Low, Medium, and High. It has no information on the temperature inside the cook chamber.

Another option is to put a griddle (or GrillGrates) on the pellet smoker when it's cranked to high heat, get it blistering-hot, add just a little oil to prevent sticking, and sear by conduction on the metal. It should take only two to three minutes per side. This is a good technique for reverse-seared meats: You start them indirect, low and slow on the cooking grate, with a little smoke, and then sear the surface with direct contact to the hot metal griddle to create a delicious brown crust. It's not as good as searing directly over hot coals or gas, but it's a good compromise.


Hey DS – You’re dead on correct re: Grilling vs. Smoking. Most to nearly all Pellet Smokers are used as “smokers” in the truest sense. Louisiana Pellet Smokers boast a direct fire feature for grilling, as do Yoder smokers. However, I’m with you in that a grill is a grill and a smoker is a smoker. GMGs are very popular down here on the FBA circuit. However, most folks do find that they don’t produce the amount of smoke preferred for competition meats (which, in truth is a complaint about many pellet smokers). This is why stick burners and “some” gravity feds get a boost in rep among competition cook teams. That said, I do see folks happily using pellet smokers, and some win with them. One “trick” I see used now and again to boost the smoke output on a pellet smoker is to use one of those smoke tubes… like the A-maze-n Tube Smoker. Thanks for your comment, and for stopping by to read this blog post! – Kevin
As far as size goes, bigger is usually better when it comes to pellet grills. A large hopper means a longer time you can cook without needing to refill your fuel source. A bigger grill size means more room for a variety of meats or side dishes. Look for at least 700 sq inches of cooking space (that can include the upper rack as well – remember, pellet grills work like convection ovens.)

Brought it home and set it on my prep table with the controller in a cubby hole with all intentions of building a cart for it later. So I have made a killer rib eye on it and tried to burn it down with a couple rib eyes cooking at 600 F. Gotta figure out a little better method of catching drippings as they will catch on fire and you have a runaway! But you can make a great rib eye. Ribs, every set has turned out awesome, everything from low and slow to a high temp cook process on them. Probably made 8 racks of great ribs. Wasn’t impressed with the hamburgers on it but will try again later. Made a pretty good brisket but used Rudy’s rub as I like their store sandwiches and I don’t have the method down. Next one will be back to salt and a touch of pepper. Chicken thighs (thighs are the perfect chicken part for Q, their rather uniform thickness makes getting them all consistent and cooked even a slam dunk) with a light coat of mustard and Tony Chachere’s lightly sprinkled is to die for. Simply squeeze them when they should be close and if the juice is clear, no pink or red they are perfect. If you cook the juice out, well they make decent tasting blotter paper 🙁 Pretty much killed a spatchcocked turkey for Thanksgiving, good thing the wife made an over baked one too. It did make great gumbo though as does the blotter paper chicken if you ruin any thighs or the whatever chicken. Also have a pile of hot links I put on at 180 for 2 to 3 hours. They are great for reheat with sauerkraut and roasted pabs or in the gumbo. Hot links should be a staple, ha ha! Gotta try my great pulled pork on it and we do Prudhomme pizza sauce on a Brown Eyed Baker crust and this Pro should rock it!
The Texas Trio is a versatile grill that The Texas Trio is a versatile grill that lets you choose between charcoal propane gas grilling or classic style smoking with the included side firebox. This rugged yet attractive grill also features a warming plate and large underneath storage. With 1 394 in. of total cooking area heavy-duty steel construction ...  More + Product Details Close
The Camp Chef Lumberjack Over the Fire Grill is a simple solution for cooking while on a camping trip. Simply place the Camp Chef ...Grill over the campfire coals and get to cooking. The durable plated steel body will stand up to the occasional knocks and bumps that happen outdoors. Foldable legs ensure that this camping grill will pack up quickly and transport easily. The large cooking surface of this Over the Fire Camping Grill is large enough to accommodate almost any camping cooking equipment you might want to use. The steel mesh top on this grill is well-suited for grilling a variety of foods, including steak and vegetables. Whether you are sitting down for a meal after a long day on the trail or you have been out on the lake, the Camp Chef Lumberjack Over The Fire Grill is an smart choice for your campfire grilling needs. read more
Though the Memphis Pro works great as a high heat, sear, and direct flame grill, I chose to do some IBP ribs and a couple all natural pork loins I picked up from the store. I won’t go into too much detail on the pork loin and rib prep here, suffice it to say that I was very impressed with the smoke output I got from this unit, which I filled with a full compliment of CookinPellets Perfect Mix Pellets.
“We love pellet grills but didn’t like the designs of the models on the market. They are more like an oven than a grill. MAK Grills are designed to be the best in class. You get outstanding BBQ flavor and safe cooking with real wood, along with an automatic lighting and fuel feed system. Simply turn the grill on and you’re cooking in minutes! Our direct heat FlameZone ® feature is pioneering the industry for “gas grill like” cooking without the hassle of flare-ups and burned food.” — MAK Grills
Keep your Pellet Grill and Smoker fired up Keep your Pellet Grill and Smoker fired up with Camp Chef’s Premium Hardwood Pellets. Made of 100% natural hardwood these food grade pellets are an excellent way to add that unique smoky flavor. Choose from 4 distinct flavors. Smokehouse Hickory impart a rich and smoky bacon-like flavor to all meats ...  More + Product Details Close

The Camp Chef PG24S uses three cleanup and maintenance systems. The Ash Cup Clean Out System collects leftover ash in a cup for easy cleanup. The Grease Management System instantly drains grease into a bucket for easy disposal. Finally, the Pellet Purge System helps you clean out pellets from your auger with ease. Cleaning up has never been so easy.


I'd like to start off by saying I loved the grill when it worked. I haven't had the experiences of a lot that I've read about on here. This rating is solely based on parts replacement. My unit went down the first of October. They had me replace the hot rod, controller, and the power cord. Alas they decide to send me an entire new hot box. Seems totally fair to me. They did a great job upfront in trying to fix it. Then comes the hot box. They were supposedly sending one out ASAP.


Pellets work so well with the ease of use of a pellet grill because they’re 100% all-natural. They don’t have binders, chemicals, fillers, or petroleum products within them. They serve as a source of compact energy (8,500 BTU per pound) and smoke flavor. Most importantly, there’s little to no ash from them. Compared to coals, there are no flare-ups involved.
Traeger's, unlike other models, have a temperature probe, these sensors tell it if the temperature is too low and automatically feeds more pellets to the fire. You can set up the temperature in 5-degree increments. Other brands and cheaper versions only offer three settings low, medium and high. There is no sensor to monitor the temperature. If you are purchasing a pellet grill it is because you can set it and forget it. If you plan to hoover then it makes more sense to use a standard smoker or to transform your grill into a smoker.

This is a nice article for people new to pellet grill/smokers. Like jennifer, we have a vermont cast ing cast iron gas grill that has ‘rotted out’ internally. Calls to vermont cast ings has resulted in ‘we no longer support, make or sell parts for grills made before 2008’ and other run arounds. As a result we are looking for other options. We like the cast iron grills and grill heat but are considering other options, (Webber, Pellet, gas).

I say almost idiot proof because I still make stupid mistakes when I'm cooking and I like to blame it on the pellet grill once in a while. The unit is extremely easy to use for a novice such as myself. I just fill the hopper with my favorite wood pellets, set the temperature and add my food. I have owned this unit a little over a year and everything from the first burger I cooked until the smoked pork chops I just had for dinner has turned out really, really well. I find myself wanting to either smoke or direct grill everything. We have cooked pizza, turkey breasts, tri-tips, pork butts, burgers, salmon, cookies, brownies, chicken wings, drum sticks, pork chops, ribs, cornbread, vegetables, meatloaf and many other things. Nobody ever complains. LOL I have used it in all types of weather all year long. Once I learned how to use the damper (didn't take long) the heat stays where I want it and remains relatively stable even on the coldest days. I would buy this unit again and I would recommend it to others.


Capacity Just like with other grills, cooking capacity is an important consideration. Will you only be using the grill for family dinners, or will you be hosting backyard parties where you’ll need to feed a crowd? While pellet grills cook food quickly, you don’t want to make your guests wait in line while you’re putting the second wave of burgers on the grill.
A few other mentionable features are that it has a highly durable temperature proof textures powder coat finish, it features auto start. The REC TEC Wood Pellet Grill accommodates temperatures from 180 degrees Fahrenheit to 500 degrees Fahrenheit with 5 degrees increment. This amazing temperature control features let you be in control of how much heat you want to cook your food in, without having to worry about it getting dry or burnt. This low increment allows you to cook delicate meats like fishes and seafood as well! It smart grill tech makes sure that the temperature you set is always consistent and constant. It also has an “Extreme” smoke feature from the 180 to 250 degrees Fahrenheit setting that intensifies the smoke in the grill.
So after some research I felt like I had two choices. I could either spend $1800 on a new Traeger Timberline and double down on Traeger (hoping like crazy they fixed the heat issue) or spend literally half the money and get the sure thing. And by the way, if you feel like you absolutely Must have wifi to monitor, just buy a Woodwind and an iGrill 2 (wifi enabled) and you'll still save $800!
Hey Jennifer, I think a pellet grill/smoker would make a great addition to your cooking arsenal. You can get a pellet smoker up to 450 degrees in about 10 or 15 minutes. The following article gives you a good idea of what you might do to reverse sear a nice thick steak using a pellet smoker. note, that this method employs the use of GrillGrates, which you can find easily on Amazon. Here’s the article:http://blog.greenmountaingrills.com/rib-eye-reverse-seared/
As far as size goes, bigger is usually better when it comes to pellet grills. A large hopper means a longer time you can cook without needing to refill your fuel source. A bigger grill size means more room for a variety of meats or side dishes. Look for at least 700 sq inches of cooking space (that can include the upper rack as well – remember, pellet grills work like convection ovens.)
Wood pellets are an all natural product. No petroleum products in them, no fillers, chemicals, or binders. They are an excellent source of smoke flavor and compact energy, 8,500 BTU per pound. No hot coals, no flareups. There is also very little ash: 10 pounds of pellets will produce about 1/2 cup of ash. All the rest is converted to energy and combustion gases. I clean out the bottom of the ones I tested after about 10 cooks. At high temps there is very little smoke, at low temps the pellets smolder and produce superb but understated smoke flavors. Click here for more about pellets.

My wife purchased this cooker for me for Christmas three years ago when I was working on the road. I had been a gas man for years and had converted to charcoal with great success and enjoyment. I built a UDS smoker and was really getting into the slow smoking with better temp control. Then my son ratted on me and told my wife that I had been drooling over a Yoder Pellet Grill. She surprised me to say the least as I would have never bought this unit myself. I've had several cars that cost less than this smoker! Wow. In person, this grill is build by people that love their job. The smoke flavor compared to a Weber kettle is more delicate than harsh. Temperatures are very even across the grill with warmer sides within an inch of the body of the grill. Being able to start it in two minutes and get to cooking in ten is very handy. Being able to run downtown without worrying about the temp is awesome. I've had it get a little lower than where I had set it, but not by more than 15 degrees. It has great reliability in any weather. We live in northern Montana and this thing just does what you want it to do. Great for making jerky, slow smoke, grilling, and baking. Wood fired cookies are one of our favorites. I've smoked cheese on it during the dead of winter at -15 degrees. Bacon...wow. If you have never had slow smoked bacon I feel sorry for you. Don't worry about not liking this unit after the purchase. I've thanked my wife more times than I can remember and I've received just as many compliments back from everyone who has sampled the food. Great job Yoder!
Most of the pellet grills available on the market offer "temperature control" although the problems start when the weather changes. The temperature outside changes, the temperature inside the grill changes, the temperature inside the meat changes. All those factors are very important, as they have a significant impact on maintaining the right temperature inside the grill.
You’re concerned with ongoing costs for fuel and power: The wood pellets used with Traeger grills are more expensive than propane or charcoal. You can expect to spend $1 to $3 per grilling session using wood pellets. Propane is far less expensive to operate in a grill, while charcoal fits somewhere in the middle of the cost range. And beware of cheap pellets from third-party manufacturers that contain softwoods like pine. They burn much faster than hardwoods, so the end cost won’t be that much different because you’ll use more of them. And they can introduce unwanted chemicals and contaminants to your food. You will also have some electrical power costs with these Traeger pellet grills.
Ordered Renegade Pro, received it and missing 6 washers to assemble the legs. They are rattling around inside the unit making it unusable. The control knob also sheared off in shipping. Traeger has yet to come up with a solution to fix or replace the unit...disappointed in their customer service. They don't care about customers after they get their money.
First impression was this thing isn't built like a mass produced unit, it's more like something you would expect from a master fabricator. The assembly instructions were incredibly detailed, and the way it was packaged made it really easy. It takes a little time to get temp steady for low smoking, but once it's there it seems to be pretty steady. So far absolutely impressed with everything about this cooker, and made in the USA!!!
I brought my YS640 to Mexico on a friends recommendation, he was right. I takes the complexity of smoking away but this is not the reason why I got it. We live in south of the Sonoran desert and we are over the 100F most of the year, its almost impossible to stay close to your smoker to watch the fire and temperature. Plus, wood is not as easy to get in the desert. Since I got it, I have been selling food on Sundays, I was sold out since day one. Flawless food time after time. I am planning to get the old time offset cooker to smoke in the winter just for fun. There is really no need for it.

Eric, I’m sorry for the trouble you’ve had with your Traeger. Not sure this will help, but here is how I make sure I don’t have the problem you had. When I start after a long previous cook or any cook at all really, I vacuum out all the dust and vacuum out the burn pot. Then, I put a handful of pellets into the burnt pot, insert the heat deflector, the drip tray, and grate. I find that this keeps things working well. Sometimes, the burn pot will get too full of ash and this can cause the problems that you had. Give it a try. If it works, please let me know.
Ordering through All Things BBQ was VERY simple and easy. In fact, my YS640 arrived a few days sooner than expected/quoted. These grills are expensive, but I am a firm believer in "you get what you pay for". There is no doubt the quality of Yoder craftsmanship is exceptional. So far, I have only been able to use my YS640 a coupe of times. However, I'm looking forward to many meals being cooked on it going forward. If you buy one, you will not be disappointed!
I think a lot of reviewers here don't have enough experience in pellet grilling to recognize how many features are packed into this unit for the money. I'm not going to talk about the usual advantages of pellet grilling in general in this review (i.e., clean flavor, "set and forget", less ash,). Instead, I'm going to focus on what makes this one uniquely better than the other grills in it's class.
The Traeger Pellet grill can accommodate temperatures from 180 degrees to 375 degrees, and high. It has a state of the art digital temperature control system that not only monitors the temperature to keep it consistent and even, but also regulates the pellets the auger feeds to the fire according to that temperature. This is truly a grill worthy of a place in our pellet grill review.
This 4-quart Classic-style 10 Inch Dutch features a beautiful white tail deer etching on the lid, three legs, a handled lid and ba...le. The raised lip around the lid is excellent for cooking with charcoal briquettes or wood. Seasoned and ready to cook.Total Weight = 13 lbs.Depth: 3 1/4 InchCapacity: 4 QT.ID = 10 InchOD = 10.25 InchModel No: SDO10UPC Code: 033246208060 read more

Another video I thought it’d be cool to show you guys is one that features BBQ Diva as she shares her thoughts about how Fast Eddy’s Pellet smokers work with BBQ Ribs. You’ve likely read the Diva Q DIY BBQ Sauce post we highlighted here. And no doubt you know about Danielle’s work with the now famous BBQ Crawl television series. Without question, she’s one of BBQ’s greatest treasures. Check out what she says here about Fast Eddy’s. The video starts out with Ed Maurin showing you the recipe he used for the World BBQ Championship Perfect Score Ribs in 2000 — using both baby backs and spares. Diva chimes in near the end with her take on how these ribs taste.


To be sure, there are pure “smoker” and pure “grills” but there are some exceptionally well-designed hybrids. I bought a Memphis Elite last year, and it is AWESOME! I made a pulled-pork masterpiece two months ago that was absolutely delicious… 8 hours on low temperature (225) then an hour on open flame (switching from a “smoker” insert to an “open-flame’ insert at 700 was easy) and it was awesome!
It is great when it comes to smoking meat at low temperatures, regular grilling, baking or roasting. You can have problems, though, if you want to sear your meat, it requires much higher temperatures. Sadly, a regular pellet smoker cannot reach them. In that case look around for a pellet grill that comes with an additional sear box that is gas fueled and can heat up to 900 degrees F.
Due to having such features and being the best Lousiana Grills Product, the Louisiana Grills LG Pellet Grill 1100 could not escape our vigilant gaze when we did our research. However, it had some shortcomings, mainly due to its build and price that did not allow it to make it into our pellet smoker review. Regardless, we could compare it with some of our products that it had tied with. But as always, we could only choose the top 10 products for this review and this had to go. Regardless, this still is a great product, worth mentioning.
Keep your Pellet Grill and Smoker fired up Keep your Pellet Grill and Smoker fired up with Camp Chef’s Premium Hardwood Pellets. Made of 100% natural hardwood these food grade pellets are an excellent way to add that unique smoky flavor. Choose from 4 distinct flavors. Smokehouse Hickory impart a rich and smoky bacon-like flavor to all meats ...  More + Product Details Close
Loved the idea of a "pellet smoker" - less stress, delicious meat. Bought mine at Costco 1 year ago and have used it many times with mixed results, not exactly stress less. Last time using it the pellet hopper caught on fire, turns out the auger chamber is packed full of pellets and won't move. Attempted to open chamber to clear and with this model it is extremely difficult (with unit sold thru Costco - newer ones look easier...) so I called customer service hotline. Called different 4 times and talked with a different live person each time and was promised a call back to schedule an in house repair. Never received one call back so I tried to email and again never received a return email. I have no choice but to return smoker to Costco.
Thanks Kevin. I am about to buy both a 5 burner gas grill and a smoker for a new bbq island. Rather than buy both, will one of these higher end pellet grills take the place of a traditional propane grill? I can apply the funds for the gas grill to a higher end pellet if it can really do double duty. It has to be able to cook burgers and dogs and steaks etc. Just like a gas grill though. Thoughts?
The single burner Barbeque Box turns your outdoor gas stove into a portable barbeque grill. This grill system will outperform anyt...hing you've used. With the patented diffuser plate you don't have to worry about hot spots. The diffuser captures and vaporizes the grease, infusing your food with a rich BBQ flavor. The cast iron cooking surface holds the heat and sears the meat. A vented lid is included to help keep the heat in. This system covers one burner on both the 14" and 16" Camp Chef Cooking Systems.Fits all Camp Chef 14" 16" stovesRemovable cast iron grill plateSpecially designed heat diffuser plates turn flame into infrared heat and instantly vaporizes grease drippingsLid damper valve helps control heat and smoke while sealing in the flavorRemovable lidLid handle for convenient openingCovers one burner on both the 14" and 16" Camp Chef Cooking Systems.Out of the box ready to cook in secondsTrue Seasoned Finish cast iron grill grate holds the heat and sears the meatSpecifications:Cooking Dimensions: 14" x 16" (224 sq. in)Overall Dimensions: 14" x 16" x 11.5" read more

Over time, as other companies started entering the scene, the designs saw some massive improvements. Later, the firepots were brought closer to the hopper, reducing the distance the pellets had to travel to reach it. This move reduced the probability of a pellet jam. Later, more features began to be added to these grills to further improve the reliability, safety, and convenience.


But, along with some shelves we don’t need, a headboard that won’t fit our new bed, and a gigantic chest freezer I haven’t yet filled, the Egg has languished in the back corner of the garage since then. That’s because a brand new Traeger Timberline 850 was sitting here waiting for us when we arrived and it’s performed so well and become such an essential part of my cooking that now I can’t imagine using anything else. 
Just started shopping around for a pellet smoker. Am also going to need a new gas grill soon. Stopped in at the local BBQ supply store today and they showed me the Memphis Pro and said it would function well for both smoking and cooking steaks/burgers. Price point on that one is pretty high. Would any of the others reviewed above offer similar functionality? Do you have a recommendation of which will work well for both functions? I live in KS so kind of like the idea of sticking with the local guys from Yoder, but Fast Eddys in OK isn’t too far away either. Thanks.
To solve this problem, several companies have come up with alternative ways to expose food to the flame by allowing you to use the small area directly above the fuel pot. It's still not as good as a charcoal or sear burner, but better than the designs that are strictly indirect. Check out the Memphis Elite, Fast Eddy's by Cookshack PG500, and the Yoder YS640 for this feature. Camp Chef also recently introduced its Woodwind pellet smoker, which has a super-hot gas-fueled sear box attached to the right side.
This is the second one I have received as the first one was a lemon. The first one worked great the first 3 times I used it, but then I started getting "Err" message, as well as an overheat message randomly that would not go away. I returned it to Amazon and promptly received a replacement. I have used this one heavily for 7 days now and have had no problems. I will check back in in a couple weeks with my results. It is very well constructed, holds its temperatures well and cooks pretty evenly. I have smoked/grilled ribs using the 3/2/1 method, made stuffed hamburgers, a whole chicken, and a porterhouse steak so far. For the price you cannot beat it. The searing option where you can open the heat shield/drip tray to expose slots directly over the flame is great for cooking steaks and a nice option that you don't see on other models. The removable side tray is also nice for bringing out your meat and placing your finished product on it. The bottle opener is weird...u have to really put the bottle at an angle to open and you lose part of your beer....but it looks cool...lol. A few tips: Cover the heat shield/drip tray with new tin foil each use or else it is almost impossible to clean it. Make sure the knob is in the off position before plugging it in and wait for the numbers to stop flashing before adjusting the temperature. Always start out in the smoke position until it is smoking and a a flame has started, then turn it to your desired temperature(about 5 min). Vacuum out the firepot and inside of the barrel every other use. Most importantly....use this thing as much as possible in the first 30 days to make sure it is functioning properly so if you do have problems you can return to Amazon. I love Amazon. As soon as I clicked on 'Return' and printed the free return shipping label, they had already ordered me a new one and I had it in 3 days!!! In case you would have to return it, mark your boxes that everything came in and take pictures of how it was packed. Took me over 2 hours to pack this thing back up. Most importantly....use this grill as much as you can in the first 30 days to make sure it is functioning correctly, otherwise you will have to deal with Pitboss ...paying your own return shipping and replacing parts on your own.Also don't forget to register your grill right away on the Pitboss website, in case you have problems after the 30 day Amazon window. Checkout the Pitboss website for their recipes....some of them are quite good...the bacon wrapped asparagus tastes just like Carrabas. Just sprinkle some balsamic vinegar on it after grilling. The Pitboss spices/rubs, while expensive are very good. The sweet heat is good on anything and the mandarin habanero is amazing on wings. I sprinkle and toss after cooking. Good luck !! 

Travelers: Hey travelers, we haven’t forgotten about making your life easier. Have you ever tried smoked rabbit while jungle camping? If so, then you know the thrill and enjoyment in it, but you probably wouldn’t go through the hassle of taking a smoker in the jungle. Wait a minute mate, I recommend the top pellet smoker grills for a successful camping adventure with friends or family. I cannot count how many times we have done seen the advantages of this. It makes for an awesome experience every time. We recommend pellet smokers because of the lightweight and easy to shift aspects. It can fit easily in your car, which makes it the travelers dream.
Got the Traeger Pro grill. I was so excited after seeing all of the commercials, unfortunately once I got it together it did not work. No heat on the glow rod no fan nothing. The only thing that worked was the auger and the front panel lights up. Called customer service spent 2 hours on the phone for them to tell me what I already knew they did not work. I told the man on the other end of the line that if it could not work out of the box I did not want it, he stated no returns. Now I am stuck with it. He says, "I will send you the parts needed you can replace them."
Hey Tom! First, thank you so much for commenting on this article. I hope it’s proved useful to you and helping you make your pellet smoker buying decision. I took a look at the smokers you mentioned in your comment, and they appear to be similar in build to those made by Yoder. I can verify that Yoder does exceptionally good work with both the build quality and the heavy gauge steel Construction of their smokers. I don’t know much about the manufacturing practices of the smokers you mentioned. I do like the fact that their controller automatically dropped down to a warming temperature after your food reaches the programmed temperature setting. That’s a feature that I’ve only seen in higher-priced pellet grills like the Memphis Pro Series that I talk about in this article. However, more grills are starting to utilize this in the programming aspect of their controllers. In any case it’s a great feature. To be honest with you I’m not sure that the auger mechanics are going to be all that different between smokers. I’m sure there are differences, but I don’t feel that they are dramatic enough to offer a distinct selling Advantage for the manufacturer. If you haven’t looked at them yet, you might consider taking a look at the Traeger Pro Series pellet grills. You can’t find it on Amazon, but you can find them at different retailers listed on the main Traeger site. A friend of mine has one major competitions using the pro series models.
Many other features, like its automatic control and built-in meat probe have made us select this smoker as the top one in our pellet smoker review. And the most amazing fact is the price. In the price range (see the price here), we never thought that we could get all these features and benefits. We took all the top smokers into considerations like the Rec Tec smokers, but this PG24 by Camp Chef can beat all through its performance and affordability.
Temperature: Most of all, you have to pay attention to whether your pellet grill maintains a chosen temperature. People buy a pellet smoker because it makes it possible to smoke meat for long at fixed low temperatures. Very convenient and simple, and a grill that always maintains a selected temperature guarantees that the meat will be perfectly cooked.
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