The 4 Life Outdoor Kitchen: built-in BBQ Grill The 4 Life Outdoor Kitchen: built-in BBQ Grill Cabinet is skillfully made from 304 stainless steel and is delivered to your home fully assembled. The weather resistant doors are protected with a white UV-resistant powder coating offering long-term resistance to corrosion and rust. These cabinets are built strong with precision ... More + Product Details Close
Now we come to the part no one likes and that’s cleaning. This smoker won’t clean itself but it does make the process a lot easier. PG24 by Camp Chef Pellet Grill is created in a way that gives you easier access to the fire pot making cleaning out the ash effortless. It also has trap door that allows you to clean the unit without scouring through grease and ash. Anyone who has ever had to clean a smoker grill knows how time-consuming and enormous the task can be. This trap door is only present in expensive units, but you’ll be glad you paid a little more when cleaning becomes effortless. You could also buy the other version that could come with cover (which is $50 more expensive) to make sure the smoker is in the best condition at all times.
Placed against our Top Pick, this Traeger smoker and grill is a worthy competitor. It offers a variety of useful functions that will allow you to smoke, grill, bake, braise, roast and BBQ anything and everything. It’s definitely worth your money, because if you take care of it properly, it’s going to last you a long time. However, since it’s slightly more expensive than the top pick, we just couldn’t set it at the top of our review.
I did a lot of research, and ended up buying the Camp Chef DLX24. It was at a price that fit my budget, (under $500) and had a lot of features the others didnt. The pellet trap door for quick dumping of the pellet hopper into a bucket, and the ash cleanout under the drum was a clincher. Being able to pull a lever and dump the ashes into an easily removable cup is a great feature that all grills should include.It has a digital temperature controller, and dual probes (one inside the smoker for grill temp, one for the meat) and overall good quality construction. The second shelf inside is standard (you pay extra for that on other grills). If your budget allows, would suggest purchasing the propane powered sear box ($199) which attaches to the side of the grill and allows for reverse searing meat..
Camp Chef is the company that perfected the pellet grill formula that Traeger made up, hence its introduction of an effective pellet auger that dispenses pellets only when needed and a large capacity hopper that reduces the need for pellet refills (that people find really annoying). It’s economical in terms of fuel rationing even though the griller itself is quite expensive.
You then simply select your desired temperature via the digital controls and relax, safe in the knowledge that the temperature will stay steady and there won't be any dreaded hot or cold spots. This consistence is achieved through the efficient temperature control system and automated auger. This ensures a deep smokey flavor is embedded in your meat every time.
Download an iOS or Android app and connect using WI-FI. The app enables to do many different things such as remote control of the grill temperature, control of temperature inside the meat or the ability to check the amount of pellets inside the hopper. You can get the temperature higher or lower while away from the grill. You can learn more about how this function works on the manufacturer’s official website.
The Smokepro comes with many of the extras that define the Camp Chef line of products, such as the easy-to-use ash removal system as well and an interior fan. This model comes with easy-to-use controls and an LED temperature readout so you can monitor internal temperature at all times, even if you're cooking at night. The unit also comes with a convenient meat probe for ensuring that perfect finish.
Personal review of the Traeger: The auger fed the pellets after the fire pot went out making a large pile up which caused it to catch fire and burn up my grill. I had to use a fire extinguisher to put out the flames and prevent my house from catching fire. I sent Traeger the description of damages with photos. After much waiting and no response from the management team regarding my Traeger grill we gave up. The service team was very responsive but lacked any authority to make decisions to fix the grill. We worked with the service team for awhile having a different person each time respond and request information and photos that were already provided. Then, we got passed up to the management which is highly ineffective because we never heard from them, even after an email requesting an update. We really did like our Traeger grill and had high hopes that since it was under warranty and caught fire due to a failure we would have the grill repaired. Because of the terrible unresponsive service of Traeger we took our money and purchase a Green Mountain Grill.
Pick an item that is anything but difficult to clean and store. Stay away from massive units on the off chance that you don’t need your grill to stick around in the kitchen when not being used. You may likewise need to pick one that your space can suit. And afterward, search for a model that can be effortlessly cleaned and that accompanies a deplete framework and an oil/dribble plate/gatherer.
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.)
I have ate a few peoples cooking that have won at the Royal, Houston and Memphis in May. They have all had one thing in common, I didn’t put one drop of sauce on them and they had not been sauced on the Q before serving! The restaurant Cackle and Oink is just a ways from where we live and the owner Aaron Vogel is there regularly. I have tasted all his sauces and they are very good, but the 3 times I have been there, his sauces never touch my ribs and brisket! Aaron does say, if you like this you need to try my competition food (which I will at one of the competitions he is in locally). None of the KCBS, Houston or Memphis in may winners Q had even a hint of ash or bitter smoke flavor. They also had a very light smoke profile. They also all say they cook over well burned down wood.
The cleanout for both the pellets and ash is a huge perk to the grill. The patented “Easy Ash Cleanout” does not require the user to take apart the grill. Instead, they simply have to twist and dump the container. The 18lb pellet hopper is similarly an easy cleanout. The stainless steel also makes it easier to clean the grill because of the steel’s properties.
So, I say go for the best pellet grill you can get within your budget. I reviewed the little GMG Davy Crockett pellet grill recently and was impressed. At just under $400, it’s a good option. That said, I would like to see them put the unit on fold down legs with casters or some other option to make it easier to move around. You’ll see what I mean in the post. Hope this helps.
Hi Joshua – Rec-Tec makes a solid product. I can’t say a bad thing about them. I think you’d be very happy with the Silverbac. Email Shane Draper – Pitmaster for Grilla Grills at firstname.lastname@example.org. He’s super quick with responses and can answer all questions re: Grillas. The Traeger pro series is a solid buy as well. You can check them out at Ace Hardware Stores or via stores acting as dealers for the pro model (find these on the Traeger website). I have the smaller Traeger 22 pro model and have been very happy so far. Regarding controllers, my verdict is still out on whether they’re what you need. It’s almost getting to a point where I “want” some temp swing, especially at the lower settings, in order to get a bit more smoke from the cooker. 15 degrees either way on temp is pretty normal. You might find that this is the case, even when controller units “read” steady. Pellet grills all feed pellets into burn pots in cycles. So some swing is inevitable. Hope this helps.
Using accurate digital thermometers to monitor cooking and internal meat temperatures is essential to being all that you can be in the backyard. Unlike the caveman-era heat estimators built into the lids of most grills and smokers, modern pellet smoker LED displays will give you the real story of what's happening in your smoker. Of course, if your smoker doesn't come with a dual-display system that monitors both cooking and meat temps, you'll still need an accurate digital meat thermometer.
First off, in general I was a huge Traeger fan due to my brother-in-law smoking up meat and fish for us for the past 3 years and it was just damn delicious. He also just raved about his Traeger, so finally I took the plunge and purchased a Century 34 model during one their Costco road shows. Customer Service - In general I will give them 4 stars because I am talking with a human, they were seemingly very thorough when I spoke with them and didn't appear to be reading from a knowledge base article when I described the problems. I also grilled them to ensure that the Costco specific model wasn't being manufactured with subpar parts since the price was so much less than retail and seemingly more bells and whistles. More than one representative confirmed that was not the case. This is where it stops being good news.
Great reviews. I have been lately looking into pellet poopers. I currently own a large Big Green Egg and a Pit Barrel Grill. My Egg has limited space. On the PBC (Pit Barrel Cooker) I can cook a ton of food as it uses hanging meat method. But it has zero temperature control on it. A set lower vent and that’s it. You have to adjust the lid to get the temps up. I have adjustable rings for my Egg that allows for increased capacity. Eggs are great smokers, grills and ovens. I do have a FireBoss temp controller for the Egg which will allow a set it and forget operations. Wifi controls also. With that being said, I am looking for increased capacity in my cooks. I was seriously considering a XL Primo Oval or a XL BGE. Then I found these pellet poopers. After reading this blog and other reviews I found some limitations. One the lack of smoke flavor. Now with my Egg I add chunks of wood into the lump for smoke flavor. Same with the PBC. The PBC has different smoke flavor as the fats and juices from the meat drip on the hot coals which ignite (according to PBC’s website) and produce a smokey flavor in the meat. I’ve read two ways to increase the smoke flavor in Pellet Poopers. One is to start at a lower temp for a few hours, then crank it up to cooking temps. Two is the smoke tubes or Mojo Bricks. My question is do these techniques work? One review on the smoking tube said that they really didn’t make that much of a difference. Another issue was for grilling and the lack of direct heat. Grill Grates would eliminate this concern correct? My understanding of Grill Grates is that they provide a way to direct grill in an indirect environment. That’s a limitation with both of my cookers. The Egg can Indirect or Direct grill. Not both. Yes I can remove the indirect piece and set up the Egg for direct grilling, but you risk burnt fingers even with welders mitts on. Wouldn’t the Grill Grates on a Pellet Pooper solve this problem? Allowing you to slow cook that steak to say 10 degrees shy of your temp range then sear it on the grill grate for the a couple of minutes on each side to get it to your desired temp range? Or go the other way, sear first for a few minutes per side then indirect cook it to the desired temp?
I have found that using the upper shelf gets more airflow around the meat than the lower shelf. I asked the AmazingRibs.com science advisor Prof. Greg Blonder about the problem (he has a MAK 1 Star). He explained that smoke sticks to cool surfaces and wet surfaces, and the surface of meat warms and dries out after a few hours. When he wants more smoke flavor he uses a strong smoke wood like hickory or mesquite, he starts with cold meat, and then he keeps the meat moist by painting or misting it with apple juice or a mop like Lexington Dip or East Carolina Mop or Texas Mop Sauce. A awter pan can help because the water condenses on the cool meat and attracts smoke. Read his detailed research on the subject in my article on the Science of Wood and my article on Basting.
I have used a pellet smoker for about five years, and looked at, or used, many different brands. I have added auxiliary smoke generators, and tried almost every way possible to create authentic BBQ on a pellet smoker— It can’t be done. When the vendors, or users, refer to subtle smoke they mean virtually no wood flavor. Do yourself a favor and try a simple test: go to a really good BBQ joint, or BBQ competition; try some of their Q and then compare it to pellet meat. There is no comparison. I wanted the pellet unit to produce good Q in the worst way because of the ease. You cannot duplicate the smoke created in a wood, or wood/charcoal firebox with compressed sawdust. It pains me to say it but it is true.
This post was EXACTLY what i was looking for! Have been longing for the ability to make the gooey delicate saucy brisket that we get out here at the chain Armadillo Willies, which i realize is not aiming for the stars… At Orchard Supply House last weekend saw a Traeger or two, and was thinking placing a smaller version $499 range (although $439 on the Traeger website) next to my gas Weber Spirit.
A: As one of the most frequently asked questions, consumers want to know if the grill comes with a grill cover to protect the grill. With that said, most brands do have a grill cover when it comes to the grill. However, it is important to always as the manufacturer if they include a grill cover with the purchase. In most cases, the grill cover is made from some of the best materials in the industry for durability and functionality.
Grill delicious sandwiches or sear your favorite meats to perfection in the great outdoors with this versatile Camp Chef 11" Squar...e Skillet with Ribs. It is made with 100 percent pre-seasoned cast iron and features a square design. This Camp Chef skillet is equipped with a pour spout on each side, allowing the user to easily drain off excess liquid and fat. In addition, it features a long handle on one side and a small handle on the other, making it a breeze to maneuver and transport directly to the table. Ideal for campers and tailgaters, this ribbed pre-seasoned skillet is easy to clean for added convenience. read more
When it comes to buying a new pellet grill, do yourself a favor and conduct some serious research on the grills you are looking to purchase before jumping into it. Just because a pellet grill looks sharp on the outside and has a cheap price tag to go along with it, doesn’t necessarily mean you’ll have spent less money over the course of three or four years compared to buying a well-built pellet grill with a good warranty.
At the end of the day, the act of heating pellets and generating smoke in any pellet smoker is pretty much the same. Yes, some pellet smokers use thicker metal, have better thermostats, air flow, racks, drip flow, etc. But the ask any professional BBQ cooker who uses a pellet grill, and they’ll tell you that the quality of your smoke really does come down to the pellets themselves. Here’s what one very astute BBQ pro had to say over at the Pellet Smoke Ring:
Make dinner for the family with the Camp Chef 12-Quart Grand Canyon Cast Iron Dutch Oven. This unequaled cookware is designed with... a beautiful scene of the Grand Canyon featured on the outside to commemorate 100 years of the national park. The Camp Chef cookware is not only attractive; it is useful as well. The deep-dish lid doubles as a skillet or serving trivet, and the pot comes preseasoned so it is ready to use. The Camp Chef Dutch oven includes a lift tool so you can carry the pot from the stove to the table with ease, and a thermometer channel allows you to check the temperature without lifting the lid, so the heat stays inside. This cookware is just what you need for camping trips to cook for the whole family. It is large enough to feed everyone, and it is sturdy for cooking over alternative heat sources. The unique lid that doubles as a skillet helps save room when you pack up for a weekend camping. read more
The temperature control unit is easy to use and relatively good. To start it, all you have to do is push one button.When it comes to the unit itself, the REC TEC RT 680 is, in general, thick and well built. Unfortunately, the reported temperature can differ from the actual temperature due to airflow inconsistencies inside the cooking chamber. The maximum temperature this grill can reach is 500°F.
Perfect for the simple lifting and placing of pizzas and breads to and from the oven. Long, ergonomically designed handle makes ha...ndling food effortless. Durable stainless steel construction. The products are covered by the following warranty. Warranty covers all components of the stoves, fire pits, ovens and smokers to be free from defect in materials and workmanship for one year from the day of purchase (excluding finish). All accessories are covered for a full 90 days to be free of defect in materials and workmanship. read more
I use to have a charcoal/wood fired smoker and it was a nightmare maintaining temperature especially on a long brisket cook. Instantly I've fallen in love my YS640 coupled with a fireboard. You literally set the temp load it up and walk away with no stress or worries about maintain temperature. It provides great smoke flavor too. Yes it is an expensive purchase but that is because this thing is built like a tank and will last for decades.
I didn’t actually learn to cook—at all—until after college. So my parents, who I now see only once a year or so because they live in France, have never really gotten a chance to try my food. One of the first nights after they flew over to see our home, I cooked them perfect lobster tails on the grill. When a long-lost cousin showed up one day during their visit, I ran to the store, bought two chickens, threw them on the Traeger, and we had a feast. Everyone agreed that those chickens were the moistest and most evenly-cooked they’d ever had.