HOW YOU DOIN FROM BROOKLYN NY

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smokin toker

Newbie
Original poster
Jun 15, 2017
4
10
whats up guys thanks for having me. looking forward to share ideas and get some help pulling a trigger on a pellet grill!
 
thanks guys so many options to choose, i just came across a unit that'll allow you to slide the head sheild to the side and expose the flame for direct grilling/searing. now this is a must for my pellet grill. my mouth is watering right now. one was a Louisiana grill apparently they all do that lg800 elite specifically$900 shipped. the other was pellet pro but you have to pay for the extension and move around parts a lil iffy but they have a great deal going on with 120 pounds of pellets a tube smoker snd a cover  for 1100$ a bit more than what i want to spend but the pellet and tube would been my cart anyway. or the camp chef with the optional sear box. if i get the older version of the woodwind in copper or stainless i she about a 100$ and feet both pieces but i feel it'll be a bit small. I'm usually grilling for 4-6. so many options but yea searing / flame kissing the meat is mandatory. my wife likes her meat a lil cremated xP

if you got a unit in mind lemme no! I'm gonna take my time do some more research. i find my self with in range f the rec tec but that flame option is killing me hah

thanks guys
 
Hi Toker from your PA neighbor.  Welcome!

I just wanted to chime in, that I bought a camp chef myself this week, the STX from campsaver.com which is now sold out.  They still have a 20% off code showing, so it was a very reasonable price.  From what I've read on the camp chef line, most of the features that come with the more expensive models are added shelves and a cover, with the exception of the woodwind line having a convection fan, and the top tier models also having a drop chute to empty the pellet bin.  I just scoop the excess out, and run the rest through the auger to empty or change pellets.  The camp chef line does have a heat shield that can be slid to the side to expose the burn pot as well, but it's under the grill rack and under the drip shield, so would require moving hot parts to get it open or closed, and obviously you want meat off the grill first.  It's nicely engineered such that you can tip the rack up, lift the drip shield and slide it in a bit and it holds both up hands free.  I wouldn't mind it if I was flame searing at the beginning or end, but I wouldn't recommend it if you needed open flame multiple times mid session.  For my purposes, I love my new camp chef!  Here's a pic of the guts so you can see a bit better yourself what I mean:

 
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