Was dead set against pellet smokers until a buddy proved me wrong

I've been running stick burners for about 8 years now, always figured pellet grills were just fancy Easy-Bake ovens. Then last fall my friend Mike brought his Recteq over for a brisket cook at the church parking lot in Modesto. That thing held 225 degrees for 14 hours straight without me touching it once. The bark came out better than some of my offsets have done. Has anyone else here changed their mind on a method after actually trying it with somebody who knew what they were doing?

2 comments

2 Comments

the_elizabeth4d ago

Funny you mention the Easy-Bake comparison, I hear that a lot. Still not convinced it's that serious though. A brisket coming out decent from a pellet smoker doesn't really prove anything to me, offsets can do that too with less effort than people think. The main thing for me is the smoke flavor, I've tried food from several pellet grills and it always tastes a bit thin compared to wood. Plus those things break down pretty often from what I hear, all those electronics and moving parts. Guess it depends on what you want out of the hobby, but there's something to be said for learning to manage a fire yourself.

nancy3513d ago

Remember my neighbor Frank who spent $3,000 on a fancy pellet grill and the control board went out the first time he used it in the rain. He was back to using his old Weber kettle within a week.