Pellet grill question

[Bonasa chaser]

I am considering purchasing a pellet grill. Getting more into producing and smoking my own sausages, venison and wild pig. How do pellet grills do for things like chicken with bbq sauce? I know they are different from grills and most will not give you sear marks, but will the bbq sauce carmelize, do you get the crust? What about sauce or dry rub on ribs?

Thanks,

 

[SmokinAl]

I moved this to the pellet grill section, so maybe you will get more responses there.
I don't own a pellet grill, but there are sure a lot of guys on here who do.
Al

 

[Will Smoke]

The answer is yes, i have recently purchased the Pit Boss 820d and yes yes yes to all your questions. chicken perfect, ribs magical, the pit boss has a flame broiler with a slide plate that allows you to access the flame other pellet grills do not have this. Hope this helps

 

[Traeger.Rage.BBQ]

The availability of entry level pellet smokers with ‘near’ direct sear capability is full of great options.

I have seen several different Pit Boss rigs that have slide away sections on the drip pan under the grate that is almost virtually over the firepot.

Many high end units like Pitts & Spitts new rig, Yoder and Memphis all have direct sear capabilities for $2,500 and up for the setup. But the Pitts n Spitts rig is insane. Like the entire thing is made out of 12 gauge stainless steel. You’d need an entire high school varsity football team to pick it up. I will likely end up with one some day.

If you’re a Craigslist hound like I am, I buy, modify and pass Traeger’s down stream to friends and family. You can get an excellent deal on some 22” Traegers and buy a direct sear station drop in that you can smoke the chicken or steaks off to the side up to a desired short internal temp. Remove the food and crank the grill to high. Let it get to temp and finish things off directly over the firepot. Firepot is verbiage for the actual location of the heat source and the pellets are actually burned there.

Plenty of ways to skin it based on your price point and desire for modifications.

Pat

 

[worktogthr]

I am by no means a pellet grill expert. I have a camp chef that I got off craigslist and I am happy with the way it cooks ribs and chicken. The one thing I should mention is that it doesn't really cook consisntantly low enough for smoked sausage cooks. So for example, the low smoke setting is around 165 but it does fluctuate over that. Thats a little on the high side for me when it comes to smoking sausage so I mostly use an electric smoker and dry them at 100 Degrees for an hour or so and then apply smoke for 3-4 hours at around 140 degrees.

 

[Traeger.Rage.BBQ]

I am by no means a pellet grill expert. I have a camp chef that I got off craigslist and I am happy with the way it cooks ribs and chicken. The one thing I should mention is that it doesn't really cook consisntantly low enough for smoked sausage cooks. So for example, the low smoke setting is around 165 but it does fluctuate over that. Thats a little on the high side for me when it comes to smoking sausage so I mostly use an electric smoker and dry them at 100 Degrees for an hour or so and then apply smoke for 3-4 hours at around 140 degrees.

To piggy back worktogthr, pellet smokers are not a good source for heats under 165-175. The very high end units can maintain these temps. I have a PID controller in my current rig that is capable of maintaining 165.

I have alternate smoke generators installed to assist with generating smoke with I have the controller dialed in to an exact temp it has a limitation of less smoke being generated than a traditional controller as mentioned here. It will swing above and below the set point. Which is a plus for generating smoke but a minus when you’re trying to generate warm smoking conditions for sausage. With modifications you can get close to the 140 but in my experience you will never get that exact condition with a pellet smoker I am familiar with. Others here have for more experience here than I. I am new tot he cold smoking and even warm smoking.

I too will be watching for other’s input here.

Pat

 

[bregent]

I agree with others that pellet grills are not the best for smoking sausage because most don't get low enough. Still, I've used mine when I don't feel like setting up my vertical smoker and it produces good results but you need to watch carefully.

Pellet grills do a great job for roast chicken, but to get good skin I like to run at temps that don't produce smoke. For smoked chicken I still prefer my weber.

 

[troutman]

I have a Pitts & Spitts pellet and I agree with bregent. Pellet grills, like all cookers, have there limitations, it's not the cooker for everything. It does very well low and slow, semi-good with low smoke (as was pointed out above) but only marginally well with higher cooks like chicken. I like high heat and smokiness from a Weber or a stick burner when doing chicken for that really crisp skin. But YMMV, I can tell you that there is little or no smokiness at the high heat settings.

 

[Will Smoke]

low and slow for sure, at 350 my chicken be crispy but I brine and dry and let sit for awhile

 

[Traeger.Rage.BBQ]

I have a Pitts & Spitts pellet and I agree with bregent. Pellet grills, like all cookers, have there limitations, it's not the cooker for everything. It does very well low and slow, semi-good with low smoke (as was pointed out above) but only marginally well with higher cooks like chicken. I like high heat and smokiness from a Weber or a stick burner when doing chicken for that really crisp skin. But YMMV, I can tell you that there is little or no smokiness at the high heat settings.

How old is your Pitts & Spitts?

A close friend is a vendor for them in his Grill Shop in North Texas. That larger unit is an absolute work of art with metal. I actually prefer the raw natural look of all their builds.

I damn near was uprooted from a long history with Traeger! Their newest interactions are just ridiculous!

They now have a pull away section of the drip pan that is right over the firepot. It can slow smoke across the grate then crank it up for the finish work. Likely the very best setup in the entire pellet universe!

Sorry to the OP but these Pitts & Spitts have to be seen to be properly appreciated! Without exception the heaviest most durable unit of any pellet manufacturer. And they’re from Texas! God Bless Texas! HAHAHA...

Pat

 

[troutman]

Sorry for the late reply Pat. My P&S is about a year old. I have the 24x36 larger model. You are correct it is built like a tank. I have the old Pellet Pro PID and hopper assembly. It works well but low smoke thresholds at all temps. They have converted to a new PID, hopper and feed assembly in the 2018 models that they claim produces more smoke. That could be 'smoke and mirrors' for sales purposes. The new PID controller also has a Wifi add on module. When I talked to them it sounded like there was no Bluetooth capability (which sucks if your Wifi goes out) and it cost $200 to add on (which also kind of sucks given you're paying about $2500 with cover for the base model). They are great smokers but getting a bit pricey. If I had it to do over, I would have bought a MAK General. But hey, no regrets. Smoke on !!!!!

 

[Traeger.Rage.BBQ]

Sorry for the late reply Pat. My P&S is about a year old. I have the 24x36 larger model. You are correct it is built like a tank. I have the old Pellet Pro PID and hopper assembly. It works well but low smoke thresholds at all temps. They have converted to a new PID, hopper and feed assembly in the 2018 models that they claim produces more smoke. That could be 'smoke and mirrors' for sales purposes. The new PID controller also has a Wifi add on module. When I talked to them it sounded like there was no Bluetooth capability (which sucks if your Wifi goes out) and it cost $200 to add on (which also kind of sucks given you're paying about $2500 with cover for the base model). They are great smokers but getting a bit pricey. If I had it to do over, I would have bought a MAK General. But hey, no regrets. Smoke on !!!!!

MAK builds a tank also!

I have Smoke Daddy’s PID on my Traeger Pro 34. Easy work around with a smoke tube or maze! I have both. Plus Smoke Daddy’s Big Kahuna cold smoke generator. I knew I needed supplemental smoke to achieve the smoke rings and bark we prefer going to the PID.

The P&S 2018’s I looked at have a side firepot with a lift off section of the drip pan to direct sear. Does your 2017 have the lift off section? My buddies shop has the smaller unit as a shop smoker and they swear the new controller is a better setup. I wasn’t buying anything and these are the fellas that actullay operate the various functioning displays they rotate through. I agree, no PID is going to generate the amount of smoke we prefer in our preferences so I supplement.

Pat

 

[bangstick]

While I agree on the "low smoke" thoughts with pellet smokers, I have had a different experience at higher temps with my Woodwind. One of my favorite recipes to cook at higher temps is spatchcocked chicken. I pre-heat the grill to 400 degrees and, once at temp, I start the chicken skin side down for 25 minutes or so to get the char started and then I turn it over and continue cooking it until I reach the desired internal temp. My skin is nice and charred and crispy and the meat is flavorful and juicy. On "high," the grill gets up to 500 degrees. If I need anything hotter than that, I crank up the sear box which gets up to 900 degrees.

As far as steaks and burgers, I've gone the way of reverse searing. Smokey, tender, juicy AND good char. You can't beat that.

 

[Will Smoke]

Last weekend cooked chicken on a stick with barbecue sauce with my pellet grill(pit boss 820d)... nice very nice