New Pellet Smoker

[nittanyfans]

I am in the market for a new pellet smoker. I am really leaning toward a new silverback. I like the warranty that comes with it and I like the price point.

I am open to any and all comments and other brand suggestions. I would like to keep the grill purchase under $800.

I have never had a pellet grill. I've always had gas grills. We have a MES that we love. I'm just looking for a bigger smoking area and I like the versatility.

Does anyone have experience with steaks on a pellet smoker?

Thanks in advance for the comments

 

[submariner]

I am a Traeger pellet grill user.  I used have a lil Tex Elite and used it for 4 years.  Prior to that I used a standard side box smoker.  The Traeger takes some getting used to.  It is a different animal but very easy to use.   If you want to really get a smoke ring on your meat you have to spend time at 185 or below.   Then later in the cook bring your temp up to finish your cook.   It is much different that  a regular smoker where you set it at 225 and walk away.    I had to adjust all my cooking times and temps on things I had smoked for years when I moved to a Traeger.    I did just buy the new Traeger Timberline which has a super smoke setting.  I can now go back to smoking just like the old pre-Traeger days.  I can run super smoke at 225 and get the perfect brisket, ribs etc.  With the convenience of loading pellets and forgetting about it except to spray a few times.  Over night cooks are easy.  I still think it is not quite as good as a side box smoker but close.      Oh and the Traeger Pro series runs about  $800 and the Timberline is $1700.  The Timberline is expensive but has latest and greatest stuff.  Wifi controlled, super smoke, etc.  They have some great info on all the Traeger line on their website.  Hope this helps.  P.S. I still use my Weber charcoal grill  for many things.

 

[bregent]

>Does anyone have experience with steaks on a pellet smoker?

Sure, there are a few ways. Some folks like to reverse sear by smoking low until they get to within 10-15 degrees of final IT, and then sear hot. You can do both parts on a pellet grill, but it can take a long time for the grill to heat up from low smoke to high, so I prefer to finish on the gasser. If you just want to grill the steak, then just crank the pellet grill up to high. Some pellet grills have direct flame modes, but on ones without, Grill grates can really help here.

 

[bregent]

>  If you want to really get a smoke ring on your meat you have to spend time at 185 or below.

I think that really depends on the grill. On my CampChef and Memphis, I get great smoke rings at 250º. 

 

[submariner]

 
>  If you want to really get a smoke ring on your meat you have to spend time at 185 or below.

I think that really depends on the grill. On my CampChef and Memphis, I get great smoke rings at 250º. 

​That's great to know.  I only have ever used or heard of the Traeger Pellet Grills. So my knowledge level is limited to them.  Sounds like they are like the new Traeger Timberline I have.   It can get a smoke ring up to 225 when you use the super smoke setting.   

 

[bregent]

>I only have ever used or heard of the Traeger Pellet Grills.

Yeah, there are currently over 30 pellet grill manufacturers and over 100 models. 

 

[nittanyfans]

Thank you for the response

 

[tbrtt1]

Aside from capacity, that you mentioned as a criteria, consider the controller as just as important. If you are a temp control freak, pony up and get one with a PID controller. Analog controllers will have temp swings. Not necessarily a bad thing, just be mindful. I have seen many on this forum and others that get a Pellet smoker and freak out when the temp is +\- 30 or 40* from set temp.