Novice need advice on first pellet smoker purchase

[reformedvegan]

Thanks everyone,

With your help I've settled on the Pit Boss 700S. I checked out the Lil' Tex at a local dealer and was thuroughly underwhelmed. I didn't like the skinny steel grates and, with the exception of the heavy door, the rest of the cooking chamber seemed as thin as a tin can (almost).

I called Pit Boss (Dansons) customer service and asked them about the controller on the Cabela's Pro Series 24". They confirmed for me that, even though it looks like the PID controller used on Louisiana Grills, it is actually just a regular digital controller. This makes sense, since Cabela's would probably be highlighting the PID controller if they were actually offering one on their grill. Oh, also they told me that the controller on the Cabela's-branded grills don't have a "P" setting for low temp smoking.

I will have left over funds for pellets and accessories, so what pellets do you recommend to get started? They will have to be Cabela's brand or Traeger brand, because I will have to use my gift card (SO won't allow me to spend any of our money on this yet - but hopefully I can impress her with my grilling this summer so we can fund future upgrades and such). I am thinking maybe a bag of competition blend (for mammals) and a bag of alder (for fish) to get started, but which brand? Also, any other types I should try? I am intrigued by Cabela's peach/pecan, but the reviews are mixed, and I'm not certain if it includes actual peach wood or just a flavoring.

Individual responses below...

If I could get one with a PID controller I would. Hear too many problems with pretty wide temp swings.

Probe not any issue ... you will want to spring for a third-party decent multi-probe unit anyway. Not sure if Cabela’s or Bass sells Ink-Birds or Thermoworks.

Inscrutable , thank you. Cabela's has a meat/air probe made by Maverick. I will get that one. Reviews are pretty poor, but it will be free using my gift card, and I can upgrade next season possibly.

I just can't bring myself to pay $300 extra on a unit just to get a PID. I suppose that I can upgrade the controller on my Pit Boss in a year or two if I feel really frustrated with the standard controller, and probably do it for less than $300.

FWIW the cast iron grates on my 820FB are porcelain coated. They are very easy to clean and seem to be durable enough they just don't look like cast iron.

jac63 , thank you. Yes, I was aware that the CI grates are coated. I am move concerned about having the beefiest grates I can get to hep with an initial sear if needed (more material holds more heat).

A PID controller is a huge advantage over the old style controller, can you say flame outs and hopper fires? The new D2 controller is the latest controller and comes with a brushless auger motor, to prevent auger jams and for superior performance, as well as wifi control, with the available app you can completely control your grill from your phone from anywhere, so yes it is well worth the extra $300.

Thank you, retfr8flyr . I honestly don't care about the app at all. Experience has taught me that these things can go obsolete very quickly with the advancing smartphone technology. Plus, more features = more things to break. If I experience flame outs and hopper fires, then I will know you were right, but I just can't bring myself to spend that kind of money for the controller. I can upgrade the controller if I feel the need in the future (but of course won't have the variable speed auger and fan).

In my opinion go see the Lil Tex Elite in person if you are interested in it, it is extremely small and really looked like a cheaper quality Traeger to me... I thought it was comparable to the PB 440 that I bought but it looks like a peanut compared to Pitboss' smaller models.

Searing sounds really important to you and your spouse as well, with the broiler plate slider in the Pitboss it does exactly as it's supposed to and works amazingly.

Thanks, D Dent08 . I had actually gone to see the Lil' Tex Elite just before you sent this message. I saw the other Traeger models as well. I was not impressed. This helped me narrow my choices.

Searing ability is only a concern for my SO, but the old Weber propane grill she had ran cold, and it had little wimpy hollow stamped steel grates. She is concerned the pellet grill won't "sear" as well as the old Weber. Yes, sear is in quotes because that old grill couldn't really sear in the way most on these forums probably think about searing. I am confident that any pellet grill will do a fine job on the burger and hot dogs she wants to make for the nephews. Furthermore, since I will be the one operating the grill in 97% of situations, it will be my issue to overcome. I doubt the slider plate feature will even be needed for this purpose, but we'll see.

Steaks and such will most likely be cooked in the Sous Vide and get seared on a CI pan on the stove. I will probably only rarely use the grill for steaks.

~ Jon

 

[jac63]

Congrats on your purchase decision. I just can't imagine that you will be disappointed and if you do decide to upgrade to an aftermarket PID down the road both Pellet Pro and Savannah Stoker controllers are available at around $200.

 

[Dent08]

Excellent choice. On the contrary to jac63, I think you'll do just fine without a PID controller once you learn how your grill operates and the actual temp it is at vs what it is set to (in relation to the hot/not so hot side of the grill)

Regarding pellets, I recommend the Pit Boss competition blend as a start. Great smokey flavour and wow was it ever a treat smelling that come out of the grill for the first time. Use those as a start. Definitely don't recommend any Traeger pellets as those seemed weak and unflavored. I always found my grill was constantly running hotter with the traeger pellets as well.

 

[reformedvegan]

jac63 Thank you!

Excellent choice. On the contrary to jac63, I think you'll do just fine without a PID controller once you learn how your grill operates and the actual temp it is at vs what it is set to (in relation to the hot/not so hot side of the grill)

Regarding pellets, I recommend the Pit Boss competition blend as a start

D Dent08 , I don't think jac63 was suggesting that I would suffer without a PID. I think he was suggesting the opposite, actually, while also confirming for me that I could upgrade later if I felt the need. It was retfr8flyr who was suggesting that I should absolutely have a PID controller.

The grill is on order! The price dropped from $650 to $500 today, so I pulled the trigger. I also ordered Cabela's competition blend pellets and alder pellets (SO says not to order more than two bags to begin with, though I was also interested in the peach-pecan pellets and mesquite pellets). Cabela's does not carry the Pit Boss brand pellets. FWIW, I understand that Cabela's pellets are manufactured by Lumber Jack. I spoke with a "product specialist" who assured me that the varieties of pellets I was considering (including the peach-pecan) were 100% pure listed woods with no base wood (e.g. oak) or flavorants used. This is contrary to what I have read in various forums about the pellets being a 60% base wood 40% flavor wood blend. I also note that Lumber Jack does offer some 60/40 blends as well as 100% flavor wood pellets. This may be the source of some confusion. The Cabela's product specialist also did confirm that flavorants *are* used in some of the pellets that have, for instance, beer and garlic flavors.

I also got a 12" A-MAZE-N Tube and some other accessories.

Thanks again for all the help!

~ Jon

 

[bregent]

Enjoy. If you end up liking alder (not enough flavor for me), then note that you can pick up Bear Mountain pellets at all local Cash & Carry stores. They carry 100% alder, but most of their other varieties are blended with 60% alder as well. $13/20lbs last time I checked.

 

[bregent]

This is contrary to what I have read in various forums about the pellets being a 60% base wood 40% flavor wood blend. I also note that Lumber Jack does offer some 60/40 blends as well as 100% flavor wood pellets.

Not sure which forums you're talking about, but to me it's pretty clear. Most pellet manufactures that sell pellets with single species listed are blending with either oak or alder, without actually stating so on the bag. But if the bag does not state 100% "X" , then it's blended.
Lumberjack is very clear about which pellets are 100%, and which are blended and what the percentages are. Are few other companies are as well.

 

[reformedvegan]

Enjoy. If you end up liking alder (not enough flavor for me), then note that you can pick up Bear Mountain pellets at all local Cash & Carry stores. They carry 100% alder, but most of their other varieties are blended with 60% alder as well. $13/20lbs last time I checked.

bregent , wow! Good call on the Cash & Carry deal. 20 lbs. listed for $10.33 online, and there are stores in my area. Bear Mountain considered a good brand? I got the alder pellets specifically for cooking/smoking salmon. Local, wild-caught salmon is available here.

Not sure which forums you're talking about, but to me it's pretty clear. Most pellet manufactures that sell pellets with single species listed are blending with either oak or alder, without actually stating so on the bag. But if the bag does not state 100% "X" , then it's blended.
Lumberjack is very clear about which pellets are 100%, and which are blended and what the percentages are. Are few other companies are as well.

Yeah, I don't remember which forum(s) either - I scoured the internet for info. I'm just pointing out that, since Lumber Jack makes Cabela's pellets, and they offer 60/40 blends as well as 100% flavor wood products, then it is at least possible that the Cabela's products are 100% flavor wood. There is no practical way to verify this though.

 

[bregent]

Bear Mountain considered a good brand

Yeah, I used to get them all the time. Really, there isn't much difference between brands for the same species and blends. But for me, the only thing I use now is LJ 100% hickory, as it provides more smoke flavor. It's not overpowering on any food. With a pellet grill, there's much less chance you will over smoke anything, and a very good chance you won't be able to tell what type of wood the food was smoked with.

then it is at least possible that the Cabela's products are 100% flavor wood

It's possible, but I doubt they're all 100% flavorwood. 100% Apple, pecan and mesquite pellets usually sell for a premium over other types, but Cabellas is selling those all for the same price as alder, hickory, etc.

Not sure where in the Bay Area you are, but there are frequent group buys of LumberJack that run around 40 cents/lb. Pickup is in Hayward.

 

[reformedvegan]

With a pellet grill, there's much less chance you will over smoke anything, and a very good chance you won't be able to tell what type of wood the food was smoked with.

It's possible, but I doubt they're all 100% flavorwood. 100% Apple, pecan and mesquite pellets usually sell for a premium over other types, but Cabellas is selling those all for the same price as alder, hickory, etc.

Not sure where in the Bay Area you are, but there are frequent group buys of LumberJack that run around 40 cents/lb. Pickup is in Hayward.

bregent , that's why I got the A-MAZE-N Tube - I'm hoping to boost the weak smoke flavor that comes from the pellet grill

Yes, I'm a bit doubtful about the 100% flavorwood claims of Cabela's - that's part of why I went with the competition blend and alder, because those seemed like safe choices not to contain any filler, since they are advertised as being predominantly or entirely hickory or alder, respectively.

I would definitely be interested in group buys on Lumber Jack pellets to be picked up in Hayward. How do I get hooked up with that? I have a friend who lives in the area and is a grilling inspiration to me - everything he has cooked has knocked my socks off. It could be an excuse for the two of us to get together. That said, after my current purchases, I still have some $200 left on my Cabala's gift card, and little more I can think to buy from them besides pellets. My SO and I already have more other types of "gear" than either of us could possibly use (though we did briefly consider getting a kayak before the decision to get the grill).

~ Jon

 

[bregent]

You can check at the link below and see if there's a current group buy, and if not, ask them to start one for you. Then others will join in. You only need 4 folks total.

https://bbqpelletsonline.com/index.php/contact-us/current-group-buys

 

[reformedvegan]

You can check at the link below and see if there's a current group buy, and if not, ask them to start one for you. Then others will join in. You only need 4 folks total.

https://bbqpelletsonline.com/index.php/contact-us/current-group-buys

bregent , thank you. I checked it out and this makes it sound like I need to buy at least 1/4 ton of pellets. I don't think this will work for me, and besides, there is no active group buy in my area. I have better work through the first 40 lbs I ordered before I consider something like this.

So, my grill arrived today. Cabela's got everything to me within four days of my order, despite saying it would take 1-2 weeks. Free shipping on everything, including the grill, which was delivered by an independent "logistics" contractor. The folks who delivered the grill were great. They called in advance to set up a delivery time, showed up right on time, and called me before they showed up to let me know they were on the way. Grill seems to be in great condition, the box only sightly beaten up from shipping, which is to be expected with such a large and heavy item. All interior packaging at the grill itself seemed in perfect condition, though I haven't completely unpacked it yet.

I did notice that one of the two cast iron cooking grates had rough, sharp edges all over it - the other cast iron grate and the steel wire grate were completely smooth. I am thinking of asking for a replacement for the rough grate. I can actually see myself getting cut on those edges, or the edges leading to chipping of the finish where it's caught by the scraper.

I notice that the cast iron grate's bars seem to have a more flat side and a side that is more rounded or pointed. Does anyone know which side should be up, in contact with the food when cooking?

Overall, at this point, I am very happy with Cabela's customer service and delivery, and with the grill. I will post more updates of my experience as I proceed though assembly and my first cook.

~ Jon

 

[jac63]

Right or wrong I use my grates with the rounded side up. There are small "feet" on the corners of the flat side so I assumed those went down. Congrats on the new grill/smoker. 20-30 minutes assembly and a burn in and you'll be ready to go.
BTW I finally used mine this week to grill a couple t-bones and reverse seared, turned out great. Setting here eating a pizza I just cooked in my 820 as I type. Very versatile investment you have made.

 

[bregent]

I checked it out and this makes it sound like I need to buy at least 1/4 ton of pellets.

That's correct, you need to purchase 13 bags. If space is an issue, be aware that pellets are heavy, and 500lbs really doesn't take up much room. Still, if you're in an apartment that could definitely be an issue.

 

[reformedvegan]

Right or wrong I use my grates with the rounded side up. There are small "feet" on the corners of the flat side so I assumed those went down.

jac63 , thank you for pointing out the little feet!

That's correct, you need to purchase 13 bags. If space is an issue, be aware that pellets are heavy, and 500lbs really doesn't take up much room. Still, if you're in an apartment that could definitely be an issue.

bregent , thank you for that. I can't purchase more than maybe 3-4 20 lb bags at a time. Though we are not in an apartment, we are in a very small house, and space is very limited. If there were a way to participate in a group buy and only get a few bags, I would be happy for that. We'll see how it goes, and if we have a productive first season on the grill, then maybe we will find storage space for a bigger suppply.

....I have assembled my grill. It is an impressive (and heavy!) piece of equipment. The steel of the main drum is much thicker than the Traeger Lil' Tex Elite I looked at, which had the thin steel folded over around the door opening for necessary edge reinforcement. It's clear that the Pit Boss does not need such reinforcement.

I had a problem with another part: The handle and screw holes for the grease tray drawer do not line-up (off by 7/64") too much to be able to force a screw to mount the handle. I quick call to Dansons customer service and they will be sending me a replacement drawer assembly as well as the cast iron grate to replace the section that had the sharp, unfinished edges, as previously promised. I understand that these units are made cheaply in China and that QC may not be at the highest possible level, so I am pleased with Dansons responsive and friendly customer service.

There are seven slots in the "sear station" opening in the deflector/flame broiler, but the sliding plate will only reveal 4 or 5 slots when slid open to the left and only 6 slots when slid open to the right. Is this normal, or did I receive a slide plate meant for a larger size grill? It seems like it would be more convenient to simply remove the slide plate entirely if using the sear station, but I doubt we will use this feature much. What are the experiences of other with this?

There was quite a bit of oil and residue from manufacturing and/or packaging inside the grill, so I can see than an initial "burn off" or "seasoning" are warranted. The product literature indicated that the deflector and slide plate were covered in an oil to prevent rusting during shipping. I cleaned all this off, but I wonder; if these parts are prone to rust, would it be helpful to coat these with cooking oil and "season" them as one does with a cast iron pan?

~ Jon

 

[reformedvegan]

I almost forgot to ask, I noticed that Pit Boss also seems to be selling their own PID controller, quite inexpensively, as a replacement part on their website (not posting a link as I believe this is a no-no per forum rules). I see other, more expensive aftermarket PID controllers being recommended here, but does anyone have any experience with or information on this Pit Boss PID controller?

(not planning to upgrade, just curious)

~ Jon

 

[KeepOnReelin]

If I had $800 to spend it wouldn’t be on a pellet smoker. I would be looking at a stick burner. Real fire plus real meat equals really good.

Depends on their needs.
We have a large pull behind for competition and love it. It will cook a 200+# whole hog. It will also cook 1/2 dozen BBs, 6 racks ribs, 48 thighs and a whole Berkshire brisket for competition.. But I would not use it for a weeknight cook. Even with a Stoker multi port blower, it's too much hassle.
I also have a BGE and love it... but not for mid week cooks.
Our Pellet is excellent, but will not sear like a BGE or open flame Webber.

It all depends on their needs.

 

[SlowmotionQue]

I almost forgot to ask, I noticed that Pit Boss also seems to be selling their own PID controller, quite inexpensively, as a replacement part on their website (not posting a link as I believe this is a no-no per forum rules). I see other, more expensive aftermarket PID controllers being recommended here, but does anyone have any experience with or information on this Pit Boss PID controller?

(not planning to upgrade, just curious)

~ Jon

If what they have pictured is a PID controller, well then it is one of the most odd that I have seen.

Increments marked off as 200°, 225°, 250°, ie 25°increments......and then going up 50° once 250 is reached to 300°, and keeping 50° increments to 350°, 400°, 450°, and then dropping back down to a 25° increment from 450° to 475° as the next offered selection before going to "high", which is God knows what.

Most of the PID controllers I've seen for purchase, offer a 5° incremental change. Not a 25°-50° change.

 

[SlowmotionQue]

For what it's worth PID controllers offer no advantage over a standard industrial temp controller for a smoker or smoking meat. I built a stoker fan for my old smoker using a PID controller and found the PID loop offered no advantage so I used simple high and low set points to control the smoker. In fact no cooking oven out there has plus minus a degree of accuracy because of the thermal masses involved, the heat sources used and the simple fact that it's just not a requirement for cooking food. Some offer PID controllers simply because they are so cheap to implement these days it's just there in many if not most industrial temp controllers sold these days. It's just a bit of software ie microcontroller code in the controller so the cost impact is little to none. If you were to design and build a smoker that could actually maintain temperature within a degree, it would cost a fortune and find few if any buyers. While the capability may be in the controller the rest of the smoker is not likely to be able to achieve it even if you afford the fuel to run it.

Sounds good. Sounds great.

I still don't want my temps bouncing all over the place.

I know that my home oven does not maintain a steady temperature.

That, coupled with it's other shortcomings, e.g, no smoke, are part of why I don't use my home oven for barbecue.

If I'm going to deal with bouncing temperatures, well then I'm going to do so in a stick burner, WSM or something else which is either burning wood or charcoal and which will give me the "reward" of "most smokey flavor to my food which can be obtained" for my trouble.

I won't deal with bouncing temperatures in a pellet grill for my barbecue, nor will I deal with bouncing temperatures in my oven for barbecue.

If I'm going to deal with bouncing temperatures, well then there has to be something in it for me. Like "absolute best smoke flavor which can be obtained for my food".

And I cannot get that by burning pellets. At least not to my taste. So I'm not willing to deal with bouncing temperatures in a pellet grill. But I'm willing to sacrifice some of the smoke flavor, for the convenience of pellet grilling at stable temperatures.

 

[SlowmotionQue]

Well which ever way you decide the Grilla now has you covered. Their controllers are now switchable between tight PID control and the normal mode which allows some temperature swing. The thing is with more swing you actually get more smoke.

Hi Richard, and thank you for your response.

I've heard this angle before. And as a skeptical consumer, I tend to believe that it is a more of a sales pitch coming from grill manufacturers which do not, or in the past, did not, have a PID controller offering, when other companies such as MAK and Rec Tec did.

 

[SlowmotionQue]

I think the only reason they did it was for folkes like yourself. In the end they are in business to sell grills but from what I know about PID control loops and smoking I know the two simply dont make any since combined.

Well, if they sacrificed better tasting food, for the sake of selling a few more grills to "folks like myself", well then that isn't a very good commentary either.

If swinging temperatures really did offer better smoke flavor, and this was indeed a fact, well then it seems like that would have been enough to stand on.