Traeger Timberline worth the additional cost?

[RVR2SNO]

I'm starting to plan my outdoor bbq island that I will construct with block and a cement countertop. I'd really like a Traeger and am between the Pro Series 22 or Timberline 850. Help me pick.

 

[Xring01]

Ugggg, I hate Pellet Poooooppppperss.

 

[RVR2SNO]

Ugggg, I hate Pellet Poooooppppperss.

I’ve never had one and want something different than a gas grill.

 

[Xring01]

Take a look at the Weber Summitt Charcoal BBQ...

Its does it all...
Smoke - Low and Slow - Briskets, Ribs, Pork Butt
Grill - Fajitas, burgers, chicken, tri tips, sausage etc
Pizza Oven --- Show me a good pizza on any pellet pooooppppeeerrr

Hell I make Chili, Gumbos, Baked Beans, and use it as an oven...

Best thing of all, it how fast you can go from low/slow, to hot and fast. Or using one side hot, and other side much cooler, which makes reverse searing really easy... Makes awesome tri tips, steaks, prime ribs... ohhh my... Love Prime Rib cooked on charcoal, with Mesquite chunks... yummy goodness...

I used to own Weber 22" Smoky Mountain, 18" Smoky Mountain, Weber 36 Ranch Kettle, Weber 22 Kettle... I sold all of them after I bought Weber Summitt...

Take a look at some of my cooks on BBQ section.. and you can see some pics of it..

Its not cheap, but worth every penny.

It works just like a Big Green Egg, but its not Ceramic.. therefore it cant crack, and should last you a life time. Summitt is a bit more work than a Pellet Poooppper, but the versatility and the flavor... there is no comparison.. And I take it camping with me... Yep, I make Cinnamon Rolls, Cornbread, Banana Boat Deserts for the kids... Do that with a traeger..

Guess what... There is really nothing that can fail... break...that would prevent you from using it. Even if the Temp gauge broke, you can still use it...

Hell my Weber Ranch Kettle was made in the 60's and was going strong when I sold it to a BBQ Competition Dude.

IF you happen to be in the Murrieta Area, pm me, you can stop by and see it.

For you BBQ Island, Put in a typical gas grill, that can be used for the quick items.. Quick burgers, hot dogs, chicken breasts... type stuff.

Thats what I do.

 

[Xring01]

The BBQ island is huge 9ft x 9ft L Round Shaped, I have a 42” Lion in it. I ran electrical, and fresh water to it, drain it into the street, which is not up to code. Due to water restriction, I am in the process of re doing my entire back yard. New Concrete and Island where the first two things.

 

[LakeBeard]

I'd go w/ a Lang...stick burners are way better IMO

https://langbbqsmokers.com/

 

[Xring01]

I'd go w/ a Lang...stick burners are way better IMO

https://langbbqsmokers.com/

Your right, I kinda of agree with you..

If you look at my picks, you will see a Pitts/Spitts offset smoker...
That cannot, do what the summit does with Grilling/Pizza oven... offsets, are just a smoker, and thats all it does..

I only use it, when I am smoking up 4-5 briskets, and a couple of racks of ribs for bigger cooks...

I probably use my Summitt 3-4 days/week....

The last time I used the offset had to be over 6 months ago... No I am not selling it... Sometimes I need to cook for larger partys and need it... But it will never replace my Summitt

Offsets go thru fuel, like a mofo... Eats a 2- 20lb of charcoal and several oak logs for a 8 hour cook... But they have there place... Bigger cooks/smokes, not day to day family feeding

Summitt is a miser on fuel... On 20lb bag of charcoal, last me 10 or more grilling cooks..., Probably could do 2 brisket cooks on one bag...

I have pretty much owned them all, (Including Pelletts- thats why I hate them) and very happy with the stuff I have now..
42" Gas Lion Grill
24" Weber Summitt
24x36" Pitts/Spitts Offset

With this collection, I was able to get rid of a bunch of other smokers that I had collected... With these I can pretty much solve any cooking problem out there.

 

[RVR2SNO]

@Xring01 you’re into this! I’m also considering a small gas grill, like a Blaze 25, for quick items like you said. I’ll have an L shaped island like yours measuring 6’x10’ +\-

Building it off my garage so I don’t want/need a sink or fridge.

 

[Xring01]

@Xring01 you’re into this! I’m also considering a small gas grill, like a Blaze 25, for quick items like you said. I’ll have an L shaped island like yours measuring 6’x10’ +\-

Building it off my garage so I don’t want/need a sink or fridge.

Thanks,,
Being Born and Raised in Texas, means you have very strong thoughts on how BBQ/Grilling should taste...
I have lived in CA since 1991, Trying to find places that meet my expectations is pretty much in possible.

As most Texans say, if you want it done right, then do it your self..

Which is why I pretty much have the BBQ equipment that I have..., I am happy, I dont foresee buying anything else, or selling anything I have for many years.

Now I can focus on Landscaping of my back yard... THats going to be a boat load of work, because I am Cheap Bastard, that refuses to pay a boat load of money to have contractor do it..

I will probably regret that decision, like I said, I am a cheap bastard.

 

[Rondog4405]

I was crying when i shelled out $600 for my GMG. I wouldnd spend $850 on a smoker.. Thats just me..

 

[Xring01]

My Pitts/Spitts Offset costs over $2500 New.. butt I bought it used on CL for a fraction of that...
The Weber Summits are about $1600 new or more... butt I bought it used on CL for fraction....
42" Lion Gas Grill is about $1K if my memory is right...that I paid full price, cause I had a new island built.

But we cook outside probably 4 out of 7 days a week on average... Joy of living in Murrieta.. Great Weather most of the time.

I spend most of my time behind a computer, behind a steering wheel, in a conference room, and sometimes in the field (substations/power Plants)...

So when I get home, I am typically in the back yard, getting some fresh air...

Yes I put my Laptop out on the Island and still work, but it beats the shit out of sitting inside...

I love cooking for my family..., so I am multi taking, getting caught up with emails, while cooking dinner outside...thowing the ball to the dogs...

much rather cook than go to a restaurant..

 

[bryzmon]

I'm starting to plan my outdoor bbq island that I will construct with block and a cement countertop. I'd really like a Traeger and am between the Pro Series 22 or Timberline 850. Help me pick.

The cooking capacity is bigger in the timberline, I like the controller on the 22 it's been around for a while.

 

[toyaddiction]

If your going to build it in purchase the Memphis

Its expensive but will last forever and is such a better product.

 

[dave29]

Friend of mine had a Traeger for years and it finally gave up the ghost. He replaced it with a Yoder 640S. He marvels at how well build and finished the smoker is compared to his old one.

 

[E4L]

Timberline is out new one dropping 3/15


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[RVR2SNO]

If your going to build it in purchase the Memphis

Its expensive but will last forever and is such a better product.

If I was in my forever home then maybe I’d buy a Memphis.

 

[RVR2SNO]

Timberline is out new one dropping 3/15


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I’m leaning towards the Pro 22, but waiting to see what they unveil.

 

[Spot]

I am going with the Yoder. No comparison to Traeger.


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[Singleton]

I have a Traeger pro series 22. Did not install the legs and put it casters.
It sits on the home island it in the camper when camping - works great

 

[Loo Dog]

I have a Camp Chef Woodwind for the pellet fired piece of my arsenal. Has a few better features than the Traegers do. If I had to do it over again I’d have spent more and bought a Yoder, it’s a much heavier built unit.

 

[RVR2SNO]

I am going with the Yoder. No comparison to Traeger.


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Very insightful!

 

[Spot]

Very insightful!

Sorry - I should elaborate a little more. I am in the market for a pellet grill. I did a bunch of research and I am finding the reviews on Traeger customer service are terrible. When the wood burners break there are done. People recommend to buy them at Costco so you can just return it when it breaks. The Green Mountain Grill is a little better. Yoder is super solid, better cart and features. It’s about 500 dollars more buts it’s gonna last a lot longer.

If your in So Cal, there is a place in Anaheim and another in Simi Valley that has them in stock. You can actually see all the models in front of you. Simi Valley location has great prices.


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[E4L]

I’m on my second grill which is the pro34 had my first grill 5 years and it was a lil Texas. In the five years I had mine I only had one issue and it burned the hot rod out and it was a easy fix. I got my pro34 in Dec and I have been very happy with it. Yoder and myron mixon are some
Very nice high end grills. For now Treager have been working fine for me.


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[was thatguy]

The pro 22 will be my next Traeger.
I have a 7 year old lil Tex elite right now.

 

[was thatguy]

Sorry - I should elaborate a little more. I am in the market for a pellet grill. I did a bunch of research and I am finding the reviews on Traeger customer service are terrible. When the wood burners break there are done. People recommend to buy them at Costco so you can just return it when it breaks. The Green Mountain Grill is a little better. Yoder is super solid, better cart and features. It’s about 500 dollars more buts it’s gonna last a lot longer.

If your in So Cal, there is a place in Anaheim and another in Simi Valley that has them in stock. You can actually see all the models in front of you. Simi Valley location has great prices.


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I’ve replaced the rod on mine about 3 times, the temp probe maybe the same, and just last month the blower fan.
I get it all on Amazon now instead of from Traeger. Even dropped a new firepot in it last month.
To replace the rod, probe, fan, and pot was about $150 all in.
Grill is 7 years old more or less.

I toyed with the idea of upgrading the circuit board with the new meat probe one, but decided against it.

They are easy to diagnose, easy to work on, easy to fix, and easy to use.
I don’t know what customer service would be for really, you tube and amazon covers all of it!

 

[bryzmon]

Sorry - I should elaborate a little more. I am in the market for a pellet grill. I did a bunch of research and I am finding the reviews on Traeger customer service are terrible. When the wood burners break there are done. People recommend to buy them at Costco so you can just return it when it breaks. The Green Mountain Grill is a little better. Yoder is super solid, better cart and features. It’s about 500 dollars more buts it’s gonna last a lot longer.

If your in So Cal, there is a place in Anaheim and another in Simi Valley that has them in stock. You can actually see all the models in front of you. Simi Valley location has great prices.


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Have been cooking on 2 Treagers for about 8 years now (one at home and one at river house), they are not perfect, but consistently cook good. I have had to deal with customer service a few times, and every time the service has been excellent, and have stood behind the product! Just my first hand experience, I'll cook on anything, charcoal, gas...

 

[Xring01]

OMG, you guys and those POS Pellet Pooopppeeerrrs, defending the fact that they break..

You guys are cracking me up...

If your Howard Boat, Hallet, Schiada, was that unreliable, would you still own it? How about a DCB, or fill in the blank... How about Phaff motor... You guys would be bitchin/moaning throwing one hell of hissy fit....

But when a Pellet Poooopppppeeeerrrrrs break... no problem, just replace all the parts in is a dozen times, and tell everyone how great they are....

I am not joking here, you Pellett fans literally made me laugh out loud....

I have owned Webers (Kettles, Ranchs, Smokeys) for 30 years now... in that time frame, I might have replaced a handle... Yep the 1960's model Weber Ranch, wooden handle on top of the lid dried out, after 50 years of use.. You can replace them with plastic ones now days... But no, I splurged, and had a custom on a Weber forum made for it... I didnt have to replace that part, could have used the Ranch without the nice wooden lid handle...

So, by your guys own statements, you are going to buy something that you know will not last... that may leave you hanging, with a hungry family or friends...

Thanks for laugh....

I think Pellet Grill owners must be FORD fans..

Thats last comment should get shit storm brewing. LOL,,, now I am cracking myself up.

 

[MCnParker]

You mentioned Pizza, you are redoing your yard so now is the time to put in a real WFO for Pizza etc. Check out Forno Bravo, or Mugnaini.

Your right, I kinda of agree with you..

If you look at my picks, you will see a Pitts/Spitts offset smoker...
That cannot, do what the summit does with Grilling/Pizza oven... offsets, are just a smoker, and thats all it does..

I only use it, when I am smoking up 4-5 briskets, and a couple of racks of ribs for bigger cooks...

I probably use my Summitt 3-4 days/week....

The last time I used the offset had to be over 6 months ago... No I am not selling it... Sometimes I need to cook for larger partys and need it... But it will never replace my Summitt

Offsets go thru fuel, like a mofo... Eats a 2- 20lb of charcoal and several oak logs for a 8 hour cook... But they have there place... Bigger cooks/smokes, not day to day family feeding

Summitt is a miser on fuel... On 20lb bag of charcoal, last me 10 or more grilling cooks..., Probably could do 2 brisket cooks on one bag...

I have pretty much owned them all, (Including Pelletts- thats why I hate them) and very happy with the stuff I have now..
42" Gas Lion Grill
24" Weber Summitt
24x36" Pitts/Spitts Offset

With this collection, I was able to get rid of a bunch of other smokers that I had collected... With these I can pretty much solve any cooking problem out there.

 

[bryzmon]

OMG, you guys and those POS Pellet Pooopppeeerrrs, defending the fact that they break..

You guys are cracking me up...

If your Howard Boat, Hallet, Schiada, was that unreliable, would you still own it? How about a DCB, or fill in the blank... How about Phaff motor... You guys would be bitchin/moaning throwing one hell of hissy fit....

But when a Pellet Poooopppppeeeerrrrrs break... no problem, just replace all the parts in is a dozen times, and tell everyone how great they are....

I am not joking here, you Pellett fans literally made me laugh out loud....

I have owned Webers (Kettles, Ranchs, Smokeys) for 30 years now... in that time frame, I might have replaced a handle... Yep the 1960's model Weber Ranch, wooden handle on top of the lid dried out, after 50 years of use.. You can replace them with plastic ones now days... But no, I splurged, and had a custom on a Weber forum made for it... I didnt have to replace that part, could have used the Ranch without the nice wooden lid handle...

So, by your guys own statements, you are going to buy something that you know will not last... that may leave you hanging, with a hungry family or friends...

Thanks for laugh....

I think Pellet Grill owners must be FORD fans..

Thats last comment should get shit storm brewing. LOL,,, now I am cracking myself up.

I had a nice 3 burner gas Weber for 10 years, in that time I replaced igniter, burners at least twice, not to count the number of grates and heat diffusers. Anything with moving parts and fire involved will need to be replaced, especially my stuff as I cook at least twice a week.

I'll probably go the stick burner route when kids are out of the house and I am retired. Hopefully don't become crusty and opinionated as you sound, LOL! Just jabbin

 

[Xring01]

You mentioned Pizza, you are redoing your yard so now is the time to put in a real WFO for Pizza etc. Check out Forno Bravo, or Mugnaini.

My Weber Summit can hit 650- 700 degrees, in a hurry... and I can cook two pizzas at one time.
When I am done, I close the top and bottom vents... the coal goes out, and isnt wasted...
I have stated many times this thing is a miser on fuel, its probably more cost effected than Pellets, but I can'tback that up, because I didnt use the Pellet grill I had long enough to truly get a true fuel burn rate comparison..

 

[Xring01]

I had a nice 3 burner gas Weber for 10 years, in that time I replaced igniter, burners at least twice, not to count the number of grates and heat diffusers. Anything with moving parts and fire involved will need to be replaced, especially my stuff as I cook at least twice a week.

I'll probably go the stick burner route when kids are out of the house and I am retired. Hopefully don't become crusty and opinionated as you sound, LOL! Just jabbin

What part of Charcoal grill do you not get...
Weber Kettle is charcoal
Weber Ranch is charcoal
Weber Smokey Mountain Charcoal...

There is nothing on them that fails, they will last forever it you clean them every now and then..

If you truly use them daily for 20 years, and never clean the grill grate, yes, you may need to replace the grill grate. You have me there.

And being a Texan, who was a Navy Submariner, I may be about as cranky and crusty as they get... I might be a proud of that...

see cracking myself up again.

For you cheap bastards...
You dont have to have the high end Summit, just go buy the cheap $120 Weber 22 Charcoal Kettle, if you want to splurge, get the 26" Charcoal Kettle for $299,

If you want to be BBQ Grillmaster like me, then get the Summit... live the pimping lifestyle like me...

I shouldn't have done this, but I did... I suck on video.
Take a look at the bottom of the Meatloaf thread, in the BBQ section...

 

[dave29]

Been smoking for about 35 years. Started on an Outers way back when. Had offset stick burners and they worked well but i needed to throw a welders blanket on the when it's cold. About two years ago I went for it and bought a Myron Mixon Gravity feed. I live in Co at 6500' and smoke all winter long. Insulated smoker, water pan, Digi q compatable and 12 pounds of charcoal will run about 16 hours without feeding it.
Highly recommend it. Go with what you like and can afford but, do your homework so you can make an informed decision the first time.

 

[E4L]

I can cook 6 pizzas on my pro 34


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[was thatguy]

OMG, you guys and those POS Pellet Pooopppeeerrrs, defending the fact that they break..

You guys are cracking me up...

If your Howard Boat, Hallet, Schiada, was that unreliable, would you still own it? How about a DCB, or fill in the blank... How about Phaff motor... You guys would be bitchin/moaning throwing one hell of hissy fit....

But when a Pellet Poooopppppeeeerrrrrs break... no problem, just replace all the parts in is a dozen times, and tell everyone how great they are....

I am not joking here, you Pellett fans literally made me laugh out loud....

I have owned Webers (Kettles, Ranchs, Smokeys) for 30 years now... in that time frame, I might have replaced a handle... Yep the 1960's model Weber Ranch, wooden handle on top of the lid dried out, after 50 years of use.. You can replace them with plastic ones now days... But no, I splurged, and had a custom on a Weber forum made for it... I didnt have to replace that part, could have used the Ranch without the nice wooden lid handle...

So, by your guys own statements, you are going to buy something that you know will not last... that may leave you hanging, with a hungry family or friends...

Thanks for laugh....

I think Pellet Grill owners must be FORD fans..

Thats last comment should get shit storm brewing. LOL,,, now I am cracking myself up.

Lol.
Oh yeah, it’s a life upheaval when my temp probe fails after 3 years.
It almost destroys me to open the junk drawer, pull out my $20 spare probe, and spend 10 minutes changing it.
I almost went suicidal when I had to change the fan after 7 years...and the $30 price tag for it nearly drove me to go tower shooting.

Treagers don’t “break”... electronic parts fail on occasion. None cost more than $30 except the circuit board.
Some make it seem like it’s equivalent to having to call AAA and get a broke down car towed to the shop and deal with warranty repairs.
It’s funny. The entire mechanical and electronic functions can be changed out in about a 2 beer span.
It’s a damn grill, not a German sedan for Christ’s sake.

For 7 years now, when I want to grill or smoke something I walk out and turn the dial on. That’s the beauty.

Is it a pro smoker? No
Does it do a great job with a little practice and a timer and meat thermometer? Yes
Do I keep some spare $20 parts on hand? Yes.
Does it require a total commitment to be some sort of grillmaster to turn out great eats? Not at all.

If I wanted to be a champion smoker I’d have a “real” smoker.
If I wanted to deal with charcoal and all that like I did in my 20’s and 30’s I’d have a quality charcoal grill.
If I wanted propane like I used for 20 years I’d have a big ass quality gas grill.

I want a nice home smoker that doubles as a grill and turns out enviable food. That’s why I have the Traeger.

I’m no fan boi...Just keeping it real.

 

[was thatguy]

Been smoking for about 35 years. Started on an Outers way back when. Had offset stick burners and they worked well but i needed to throw a welders blanket on the when it's cold. About two years ago I went for it and bought a Myron Mixon Gravity feed. I live in Co at 6500' and smoke all winter long. Insulated smoker, water pan, Digi q compatable and 12 pounds of charcoal will run about 16 hours without feeding it.
Highly recommend it. Go with what you like and can afford but, do your homework so you can make an informed decision the first time.

See now this is a guy that is a committed smoker.
Not a back porch griller.

 

[Fenderbender]

I agree with the ease of pellets set it up and walk away for a couple hours.

 

[Phil Niblack]

I'm starting to plan my outdoor bbq island that I will construct with block and a cement countertop. I'd really like a Traeger and am between the Pro Series 22 or Timberline 850. Help me pick.

I sell Traegers at my appliance store in San Bernardino. I brought them in after owning one for the last 6 years and using it extensively. They are very reliable, cook consistently, easy to clean and repair if needed. My office manager has a catering business on the side and has cooked on it exclusively for the last 10 years for numerous events a year. Everybody has there preferences and opinions but I can say after owning and selling these units to many customers, friends, and family that it is a solid product.

 

[was thatguy]

I sell Traegers at my appliance store in San Bernardino. I brought them in after owning one for the last 6 years and using it extensively. They are very reliable, cook consistently, easy to clean and repair if needed. My office manager has a catering business on the side and has cooked on it exclusively for the last 10 years for numerous events a year. Everybody has there preferences and opinions but I can say after owning and selling these units to many customers, friends, and family that it is a solid product.

Comparing pellet grills to stand alone smokers and their separate purposes is not a fair comparison.
Pellet grills are handy and effective for the everyday cook.
Most of the self proclaimed grill masters I know mock Traegers and pellet grills in general.
However, while they are soaking chips, making a giant mess, and spending an exorbitant amount of time tending their mediocre meals, I’m drinking beer and ignoring my Traeger until my timer tells me to do something.
The grill does not dictate results in part. The practice and adherence to the process does.
Most of my relatives who watched Deb use that Traeger almost daily for everyday meals, and have also had my pizza, wings, ribs, pork loin, and chicken thighs all have Traegers now.
They’re easy. That’s the whole deal.

 

[Phil Niblack]

Comparing pellet grills to stand alone smokers and their separate purposes is not a fair comparison.
Pellet grills are handy and effective for the everyday cook.
Most of the self proclaimed grill masters I know mock Traegers and pellet grills in general.
However, while they are soaking chips, making a giant mess, and spending an exorbitant amount of time tending their mediocre meals, I’m drinking beer and ignoring my Traeger until my timer tells me to do something.
The grill does not dictate results in part. The practice and adherence to the process does.
Most of my relatives who watched Deb use that Traeger almost daily for everyday meals, and have also had my pizza, wings, ribs, pork loin, and chicken thighs all have Traegers now.
They’re easy. That’s the whole deal.

Well said on the above post.

 

[Ricks raft]

OMG, you guys and those POS Pellet Pooopppeeerrrs, defending the fact that they break..

You guys are cracking me up...

If your Howard Boat, Hallet, Schiada, was that unreliable, would you still own it? How about a DCB, or fill in the blank... How about Phaff motor... You guys would be bitchin/moaning throwing one hell of hissy fit....

But when a Pellet Poooopppppeeeerrrrrs break... no problem, just replace all the parts in is a dozen times, and tell everyone how great they are....

I am not joking here, you Pellett fans literally made me laugh out loud....

I have owned Webers (Kettles, Ranchs, Smokeys) for 30 years now... in that time frame, I might have replaced a handle... Yep the 1960's model Weber Ranch, wooden handle on top of the lid dried out, after 50 years of use.. You can replace them with plastic ones now days... But no, I splurged, and had a custom on a Weber forum made for it... I didnt have to replace that part, could have used the Ranch without the nice wooden lid handle...

So, by your guys own statements, you are going to buy something that you know will not last... that may leave you hanging, with a hungry family or friends...

Thanks for laugh....

I think Pellet Grill owners must be FORD fans..

Thats last comment should get shit storm brewing. LOL,,, now I am cracking myself up.

Maybe... I'm going on 5 years with my Rec Tec, replaced the igniter one time, and they shipped it with a spare. When I called them they sent me another for a spare for free.

 

[Ricks raft]

I know treagers are popular being sold at Costco and SAMs club.
Did a bit of research and treagers seem like a decent buy but you might look at Rec Tec.
A bit more than treagers but Most reviews put rec tec on par with smokers costing much more.
And fantastic customer service.

 

[was thatguy]

I know treagers are popular being sold at Costco and SAMs club.
Did a bit of research and treagers seem like a decent buy but you might look at Rec Tec.
A bit more than treagers but Most reviews put rec tec on par with smokers costing much more.
And fantastic customer service.

Their Stampede RT-590 is a solid option for sure.

https://www.rectecgrills.com/rec-tec-grills-stampede/

 

[Ricks raft]

Their Stampede RT-590 is a solid option for sure.

https://www.rectecgrills.com/rec-tec-grills-stampede/

I have the older rt-680 love it. Used to be $999. The new 700 upgrades to built in wifi and stainless interior. Both good things in my opinion.
Like I said great customer services. 2 yr warranty and if you don't like it send it back. When I bought mine owners cell # included....

 

[was thatguy]

I have the older rt-680 love it. Used to be $999. The new 700 upgrades to built in wifi and stainless interior. Both good things in my opinion.
Like I said great customer services. 2 yr warranty and if you don't like it send it back. When I bought mine owners cell # included....

The free T shirt is a nice touch.
I might explore that option when the time comes.

 

[Xring01]

Alot of terms are being thrown around, but most people think BBQ as a universal word that is all encompassing.

Actually its not...
BBQ - Is the are of slow cooking. That typically happens between 185-275 degrees... Which is why you can get the smoke flavor out of the wood, that is typically be used as the fuel, or WOOD CHUNKs for those that no what they are doing. Soaking wood chips, is typically done on the cheap electric style “smokers”... Which I have never used.

Grilling - Is at higher temps - that 325-475 degree arena. Thats where your Burgers, Steaks, Tri Tips, Chicken are normally cooked.

Searing - Is 600 plus.... That how you truly get a great steak, and other items.

Pizza Oven... 650-750 or higher

Weakness’s of the majority of Pellet cookers. They typically max out at about 400 degrees. Some people like there steaks cooked at that temp... For me, That will never give you that seared caramalized flavor that searing does. Most big name steak house’s sear steaks at 750 degrees or higher in some cases. There may be one or two Pellets on teh market that may hit 500, but I have never heard of one hitting 600..

So why do I have such a strong opinion on this matter.
If you have a pellet you can do some mediocre smoking dutys... light grilling duty’s, but it truly doesnt do either one up to my standards.... So you are lacking in the searing department. Sorry, I llike steaks, and I like them cooked correctly... There might be $5000 Pellet grill out there that may do this, but I am spending that kind of money on it. Maybe used some day in the future... Even then you still can’t cook a pizza on it... at 650 plus..

To summ it up...Pellet grills are mediocre, and does 40% of the things I need it to do. As some people have admitted, they have to keep a drawer full of spare parts on hand... Literally proving my point... Damn that dude cracked me up...

Which is why I prefer Weber Summits, it does 100% duty, for cooking for friends and family. All in one unit. The only time I break out the offset, it when I do big Lunch/Learns for my customers, on 3 day training events. On the last day, I typically smoke up 4-5 Briskets, several racks of ribs, beans and slaw..., When you guys learn about reverse searing certain things, especially tri tips, and prime ribs, you will be sold.....

Summit - set up the coals on one side, and on top of that heat its 650 degrees or hotter if I want. When I cook a steak, tri tip, prime rib.... , I start the cook on the cold side, to get the meat to about 10 degrees of being fully cooked, at that point, I pick it up, and sear it over the hot coals pretty quickly, which gives you the caramelations and brings it up to the final cooked temp... rare, med rare, med, etc... You have complete control...

I understand that Pellets have there place... But the Pellet fans running around stating they are the best thing since sliced bread, annoy me... Because they are very limited in what they do, and they dont do it better than other styles. The only benefit they truly have is set it and forget it.

I am pretty close to that with a summit... I can cook for 18 hours at 225 without refueling. I think “Slap Your Daddy” Harry (famous BBQer who has won pretty much every award out there) has a youtube video showing a Summit can be run for 24 hours.

Setting it up isnt quite as simple as Pellet, but its not much more work either. Pour some coals, start chimney, pour chimney on coals, set the vents and walk away... If thats to much work for you, then you win.

Here is an interesteding story for you guys.. Remember I mentioned that I sold my Weber Ranch Kettle to a Competition BBQ guy... Guess why.... Chicken...
He had won a few medals on Pork, Brisket, but sucked at chicken. Because he couldnt get his offset smoker, at high enough temperatures to cook the skin properly, it was always rubbery... He bought my 36” Ranch Kettle, specifically for Chicken... set up half for hot, and the other have cooler... He can reverse sear a boat load of chicken at one time for BBQ competitions. Its hard to get Crispy Skin, when BBQing Chicken. The best way is to reverse sear it... food for thought...

If you want to take your BBQ cooking up a notch, dont settle for Pellets grills.

 

[Racey]

The pellet haters, i don't get it. Yeah a full blown smoker is superior, but guess what, you can't walk in from work and flip a switch and have the reverse flow at ideal temp in minutes to throw some chicken on for dinner, then switch it off when you are done and not burn up the rest of the wood that already started....

Traegers and other Pellet smokers/grills are all about convenience, they deliver a 90% result with 10% of the time and effort.....

They aren't meant to be an all in one, they do a specific job and do it pretty damn well.

 

[RCDave]

BBQ snobs! lol

Many tools in the shed to get a job done and many ways to skin a cat. Use what works for you

 

[Xring01]

The pellet haters, i don't get it. Yeah a full blown smoker is superior, but guess what, you can't walk in from work and flip a switch and have the reverse flow at ideal temp in minutes to throw some chicken on for dinner, then switch it off when you are done and not burn up the rest of the wood that already started....

Traegers and other Pellet smokers/grills are all about convenience, they deliver a 90% result with 10% of the time and effort.....

They aren't meant to be an all in one, they do a specific job and do it pretty damn well.

I can have my summitt up anywhere from 250-750 degrees 20-30 minutes... While its coming up to temp.. I am prepping the food, and pouring a drink..

I have stated I have owned Pellets in the past... The one I had, took about 30 minutes to get to 400 degrees...

I dont care what else you say, you cant cook a proper steak on a pellet... never gonna happen. Why, because you cant sear it... How many Steak Houses are getting rich using a Pellet Pooper????

You can cook a mediocre steak on one... if thats good enough for you, then I am happy for you.

Yes, I can cook a Steak on 42” Lion Gas grill,, but why would I... It hits 750 degrees in 15 minutes or less... cooks that steak pretty good, but IT DOES NOT HAVE THE WOOD FLAVOR, that the Summit gives me..

Lilke you guys, many tools in the shed... But I use the Summit 90-95% of the time.

 

[was thatguy]

Alot of terms are being thrown around, but most people think BBQ as a universal word that is all encompassing.

Actually its not...
BBQ - Is the are of slow cooking. That typically happens between 185-275 degrees... Which is why you can get the smoke flavor out of the wood, that is typically be used as the fuel, or WOOD CHUNKs for those that no what they are doing. Soaking wood chips, is typically done on the cheap electric style “smokers”... Which I have never used.

Grilling - Is at higher temps - that 325-475 degree arena. Thats where your Burgers, Steaks, Tri Tips, Chicken are normally cooked.

Searing - Is 600 plus.... That how you truly get a great steak, and other items.

Pizza Oven... 650-750 or higher

Weakness’s of the majority of Pellet cookers. They typically max out at about 400 degrees. Some people like there steaks cooked at that temp... For me, That will never give you that seared caramalized flavor that searing does. Most big name steak house’s sear steaks at 750 degrees or higher in some cases. There may be one or two Pellets on teh market that may hit 500, but I have never heard of one hitting 600..

So why do I have such a strong opinion on this matter.
If you have a pellet you can do some mediocre smoking dutys... light grilling duty’s, but it truly doesnt do either one up to my standards.... So you are lacking in the searing department. Sorry, I llike steaks, and I like them cooked correctly... There might be $5000 Pellet grill out there that may do this, but I am spending that kind of money on it. Maybe used some day in the future... Even then you still can’t cook a pizza on it... at 650 plus..

To summ it up...Pellet grills are mediocre, and does 40% of the things I need it to do. As some people have admitted, they have to keep a drawer full of spare parts on hand... Literally proving my point... Damn that dude cracked me up...

Which is why I prefer Weber Summits, it does 100% duty, for cooking for friends and family. All in one unit. The only time I break out the offset, it when I do big Lunch/Learns for my customers, on 3 day training events. On the last day, I typically smoke up 4-5 Briskets, several racks of ribs, beans and slaw..., When you guys learn about reverse searing certain things, especially tri tips, and prime ribs, you will be sold.....

Summit - set up the coals on one side, and on top of that heat its 650 degrees or hotter if I want. When I cook a steak, tri tip, prime rib.... , I start the cook on the cold side, to get the meat to about 10 degrees of being fully cooked, at that point, I pick it up, and sear it over the hot coals pretty quickly, which gives you the caramelations and brings it up to the final cooked temp... rare, med rare, med, etc... You have complete control...

I understand that Pellets have there place... But the Pellet fans running around stating they are the best thing since sliced bread, annoy me... Because they are very limited in what they do, and they dont do it better than other styles. The only benefit they truly have is set it and forget it.

I am pretty close to that with a summit... I can cook for 18 hours at 225 without refueling. I think “Slap Your Daddy” Harry (famous BBQer who has won pretty much every award out there) has a youtube video showing a Summit can be run for 24 hours.

Setting it up isnt quite as simple as Pellet, but its not much more work either. Pour some coals, start chimney, pour chimney on coals, set the vents and walk away... If thats to much work for you, then you win.

Here is an interesteding story for you guys.. Remember I mentioned that I sold my Weber Ranch Kettle to a Competition BBQ guy... Guess why.... Chicken...
He had won a few medals on Pork, Brisket, but sucked at chicken. Because he couldnt get his offset smoker, at high enough temperatures to cook the skin properly, it was always rubbery... He bought my 36” Ranch Kettle, specifically for Chicken... set up half for hot, and the other have cooler... He can reverse sear a boat load of chicken at one time for BBQ competitions. Its hard to get Crispy Skin, when BBQing Chicken. The best way is to reverse sear it... food for thought...

If you want to take your BBQ cooking up a notch, dont settle for Pellets grills.

We get it. You’re an enthusiast.
This thread was started to ask about which pellet grill was a better value, not a solicitation for debate on the correct path to being grill master.

 

[Racey]

I can have my summitt up anywhere from 250-750 degrees 20-30 minutes... While its coming up to temp.. I am prepping the food, and pouring a drink..

I have stated I have owned Pellets in the past... The one I had, took about 30 minutes to get to 400 degrees...

I dont care what else you say, you cant cook a proper steak on a pellet... never gonna happen. Why, because you cant sear it... How many Steak Houses are getting rich using a Pellet Pooper????

You can cook a mediocre steak on one... if thats good enough for you, then I am happy for you.

Yes, I can cook a Steak on 42” Lion Gas grill,, but why would I... It hits 750 degrees in 15 minutes or less... cooks that steak pretty good, but IT DOES NOT HAVE THE WOOD FLAVOR, that the Summit gives me..

Lilke you guys, many tools in the shed... But I use the Summit 90-95% of the time.

Thats fine and dandy, but it aint as easy as flicking a single switch to start your summit either.

And who said anything about steak? You can make an excellent steak on a $30 burner in a $20 cast iron skillet..... You don't need a smoker for that.

I commend you for your purity, but that's not what a pellet cooker is all about.... Some people dont want to screw around with all that, that's why Traegers and other pellet deals are flying off the shelves, they are super easy for anyone to operate.