- May 8, 2017
- 2
- 10
Hi everyone. I'm Brad, live in Texas and I'm new to this forum. I'm also on the verge of making a investment in a new grill/smoker. Up to now, I've just been grilling with a Weber propane grill. I'm also new to cooking with a wood pellet grill and I'm looking for some sound advice. I have a general question. I've seen a lot of mention in other threads on this site and elsewhere about this smoker being better than that smoker, etc. However, I'm not going to mention a name of any smoker here because I believe that might taint opinions because a lot of people are biased when it comes to what they own. Instead I am going to mention grill characteristics. Now in anyone's response here, feel free to mention a specific smoker/grill by name but I'm not going to do so on this end, at least not with my first post here.
So here it goes: I'm looking at two different grills/smokers. I'm looking them to be configured the same: on competition carts for easier mobility, with a second shelf and a grill cover so I can keep it looking nice for years to come.
Grill #1, with the second shelf and grill cover, is almost $2300. Grill #2 with the same configuration is $1775. Of course, each is about $215.00 to ship so we are talking about $2510 drive out price for one vs. $1990 for the other, and this is before other accessories such as a smoke kit or sear kit.
There are various differences between the two: one puts its fire box in the center, the other to the side. One is easier to clean than the other and has a hopper about 1/3rd larger. However, and this is the bottom line and the main point of this thread: the overriding difference in the cost is that the more expensive unit has significantly thicker steel. It's 10 gauge throughout and weighs a ton. The other is 16 gauge steel and in double walled in the lower part of the pit and the lid is insulated. So they use different approaches to building a unit that is durable and retains heat. One uses some design concepts and the other relies more on the sheer thickness of the steel.
Question: is it helpful that a grill//smoker is build out of such thick steel? In other words, does that "advance the ball" in terms of the final product? I can afford the higher priced product but I'm just a real believer in not spending money on things that are unnecessary. Is the 10 gauge steel more than is needed to do a great job smoking brisket or a shoulder? Before paying the higher price for a unit on account of thickness of the steel, I want to make sure the steel thickness is worth the signifiicantly additional cost. From what I understand, both grill #1 and grill #2 are built like tanks and designed to last a lifetime. The difference is grill #2 is very solid and figuratively built like a tank; grill #1 is actually built like one! Lol
So the bottom line question is: does the extra thick 10 gauge steel result in a better cook? If so, I'm more than willing to spend the extra to get that. If not, then I just don't see the point in paying the extra $500+ bucks.
Thanks guys for any words of wisdom you might share.
So here it goes: I'm looking at two different grills/smokers. I'm looking them to be configured the same: on competition carts for easier mobility, with a second shelf and a grill cover so I can keep it looking nice for years to come.
Grill #1, with the second shelf and grill cover, is almost $2300. Grill #2 with the same configuration is $1775. Of course, each is about $215.00 to ship so we are talking about $2510 drive out price for one vs. $1990 for the other, and this is before other accessories such as a smoke kit or sear kit.
There are various differences between the two: one puts its fire box in the center, the other to the side. One is easier to clean than the other and has a hopper about 1/3rd larger. However, and this is the bottom line and the main point of this thread: the overriding difference in the cost is that the more expensive unit has significantly thicker steel. It's 10 gauge throughout and weighs a ton. The other is 16 gauge steel and in double walled in the lower part of the pit and the lid is insulated. So they use different approaches to building a unit that is durable and retains heat. One uses some design concepts and the other relies more on the sheer thickness of the steel.
Question: is it helpful that a grill//smoker is build out of such thick steel? In other words, does that "advance the ball" in terms of the final product? I can afford the higher priced product but I'm just a real believer in not spending money on things that are unnecessary. Is the 10 gauge steel more than is needed to do a great job smoking brisket or a shoulder? Before paying the higher price for a unit on account of thickness of the steel, I want to make sure the steel thickness is worth the signifiicantly additional cost. From what I understand, both grill #1 and grill #2 are built like tanks and designed to last a lifetime. The difference is grill #2 is very solid and figuratively built like a tank; grill #1 is actually built like one! Lol
So the bottom line question is: does the extra thick 10 gauge steel result in a better cook? If so, I'm more than willing to spend the extra to get that. If not, then I just don't see the point in paying the extra $500+ bucks.
Thanks guys for any words of wisdom you might share.
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