Abraham wrote:Wow, I'm impressed with all you Chefs!
I know zero about pellet grills.
So, a few questions: I've always loved bbqing on a weber using a small amount of charcoal, after it's burned down to a proper gray ash, add chunks of either Pecan or Oak. Open the damper wide open until the wood catches fire, then closed dampers back enough to keep charcoal going and wooding smoking.
This method works quite well, but yes, it takes fairly constant attention. And, of course, to keep the cooking temperature as consistent as it can be takes a lot of labor. Sometimes assisted with beer...
So question 1. How is a pellet grilling superior to this old fashioned method? And, by the way, I not at all being contentious. I'm truly interested, because if pellet cooking makes not only a great product, but makes it less labor intensive (I'm guessing) it's also fun.
Question 2. I see a lot of advice on temperature controls, as in digital being the best. Is it?
Lastly question 3. Which would ya'll consider the top 3 and how much (ball park) would you guess the weight and cost of one you'd recommend? (I see so many recommendations, I don't which'd be consider the Rolls Royce?
And, thanks!
Abraham - First of all, if I were still 50 years old, I would buy myself a pellet smoker for my birthday.
I am not going to completely answer your question, but I really like Weber products. A couple years ago I discovered a new way to smoke on my Weber Kettle using the Snake [or Fuse] Method. When I set my grill using this method
I have been able to keep the grill at 250-275 Degrees for four hours without adding charcoal or wood. The longer the fuse, the more time it will hold temperature. Check it out.
https://www.youtube.com/watch?v=VtfUnFecw6k
Here is a pork shoulder that I smoked for about 4 hours using the snake method. It made some mighty good pulled pork!