wood pellet vs. gas grills

[gmnhra]

So for "normal" BBQing such as throwing some steaks on, cooking up some pollo or carne asada, cooking some brats....what is the opinion on a wood pellet grill (i.e. Traeger) vs. a standard propane grille. Need something new for Havasu place and the Costco Traeger roadshow guy was pretty convincing. I would rarely if ever slow cook meats, etc.

Thanks in advance

 

[Motor Boater]

I prefer good meat with very little seasoning, sea salt and fresh ground pepper. Maybe some garlic pepper but I prefer to the taste of a good steak and don’t want flavored smoke from pellets. Don’t get me wrong I have a Weber kettle that i use with charcoal from time to time and even slow cook/smoke pork butts but for everyday grilling and good steaks I like a gas grill.

 

[Cole Trickle]

I'm a pellet fan but it sounds like you want a propane bbq.

 

[ArizonaKevin]

if traeger is the pellet grill you are looking at, I would say get a gas grill. From what I have seen, traegers quality is about on par with the ~$300 gas grills you can get from a big box store. Traegers also struggle to get a good sear on steak because they can't get as hot and don't have direct heat like gas or charcoal grills. If you are looking at a pellet grill, I would seriously look at the Yoder YS640. It has the ability to remove heat deflector plates and cook directly over the burning pellets to get a sear.

 

[JD D05]

Get both. I constantly put food on my Traeger and finish it off on a regular grill.

 

[Mr. C]

Get both. I constantly put food on my Traeger and finish it off on a regular grill.

I agree with have (get) both. I use the gas more for my steaks and chicken breast and like that. Maybe it's just the way i use the traeger but I can't seem to get a medium rare and grill marks/ char / all at the same time.

 

[530RL]

If you are not going to slow cook, don't waste your time with the Traeger.

I prefer both as I like to make ribs, try-tip and short ribs and for that you need to cook slow.

But just for chicken, steaks and the other, go with a gas for convenience.

 

[was thatguy]

Smoke ring will be along any minute to chastise you for saying the word Traeger.
My Traeger is over 8 years old.
Thinking of replacing it...in another 8 years...

 

[ArizonaKevin]

I agree with have (get) both. I use the gas more for my steaks and chicken breast and like that. Maybe it's just the way i use the traeger but I can't seem to get a medium rare and grill marks/ char / all at the same time.

Best bet would be to try a reverse sear, bring it up slow on a traeger to about 20 degrees below desire temp, then drop it on the gas grill to get grill marks and bring it up the last few degrees.

 

[lbhsbz]

We have both. The traeger gets used for slow cooking...everything else gets cooked on a normal grill

 

[gmnhra]

thanks for the responses...
looks like gas grille for my cooking style
if I have the time to slow cook a steak, I use the sous vide....then sear it...

 

[EBT531]

I haven't used my propane grill since I got a pellet smoker. I went with RecTec though as they seem to have a higher quality product. I have friends with traegers and I hear the old ones were pretty good, but I haven't heard anything good lately. Check out the facebook forums for the different brands and you'll see which ones have the bigger issues, need paper towel tubes around sensors to help with heat issues etc. and which ones don't. No matter what brand you choose, get a PID controller for sure. I don't have any temp swings or issues no matter if its 120 or 40 degrees outside.

If you plan to sear, get the sear grates and a grill that will hit 500 degrees. Not all pellet smokers will, and some advertise they will but don't. Oh and use decent pellets which can also make a difference on obtaining high temps.

 

[Old Texan]

I've owned or used just about every type of grill made. Pellets grills take the worries out of long cook time items and gas grills are convenient. But I have gone back to charcoal grills. I've gone through 3 Stoks over the last 6 years. Cheap and cook like crazy. Weber's newer kettles are on par and do great.

Of course these are small grills but suited well for small groups. I have a larger charcoal grill that can handle a couple briskets or several slabs of ribs.

Keep the charcoal to one side for indirect heat and lots of smoke, and ribs come out fantastic. Steaks better than any other type. With them, just get the fire hot as you can. The Stok has cast grates so it sears steaks perfectly.

Also check out the thread talking about Sous Vida. It's an immersion heater that cooks the meat at an even temperature for however long you leave the sealed pouch in. I defy anyone to prepare more tender and juicy fajitas/skirt streaks. I sous vida skirt steak for 24 hours @ 125 deg, pull them and sear them on a hot charcoal grill for 5-10 minutes and you cut them with a fork. Same with just about any cut that is often iffy on how tender and moist it will turn out.

 

[Waffles]

Taste the meat not the heat! Lol
Why not get something that'll do both? Sam's Club Fountain Valley had this smoke hollow on sale for I wanna say $150. I was gonna get it but I barely use the shit I already do have.

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[DLC]

The grill /smoker depends on your use/needs

I have both at home and also in Havasu and use both for different types of cooks, I also have the Weber charcoal and it’s a classic but it’s not a quick grill and eat like a propane.

If your just going to grill some dogs /brats, chicken & steak then get gas or a Weber but if you want to play with ribs, pork butt and brisket get the smoker or both.

 

[was thatguy]

Doing steaks right now on my sister in laws new pro series Traeger.

 

[Boat211]

I just picked up a new Traeger Pro 575. Done a few different things on it and had great results but as others stated, you kinda need both. If your on the fence go propane

 

[ToMorrow44]

For what you want to use it for, get a gas grille. Pellet grills are awesome for smoking, but most have a hard time getting over 400 for your standard chicken and carne asada.

Best bet would be to try a reverse sear, bring it up slow on a traeger to about 20 degrees below desire temp, then drop it on the gas grill to get grill marks and bring it up the last few degrees.

Reverse searing changed my life lol. Juiciest and most flavorful steaks I’ve ever had.

 

[Flying_Lavey]

These are a wee bit pricey, but really seem to built 10x better than a Traeger and can go up to 700 degrees which will grill and sear meat fantastically.

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[Parker Dreamin]

My buddy has the Pit Boss 1000 or something like that. Thing kicks ass.


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[Rondog4405]

We have a GMG that is great for slow cooking.. But if its a speedy meal you are trying to whip up it takes a lil bit longer to get it setup and going.. Between the GMG and the blackstone I can do pretty much anything.

 

[Ricks raft]

I haven't used my propane grill since I got a pellet smoker. I went with RecTec though as they seem to have a higher quality product. I have friends with traegers and I hear the old ones were pretty good, but I haven't heard anything good lately. Check out the facebook forums for the different brands and you'll see which ones have the bigger issues, need paper towel tubes around sensors to help with heat issues etc. and which ones don't. No matter what brand you choose, get a PID controller for sure. I don't have any temp swings or issues no matter if its 120 or 40 degrees outside.

If you plan to sear, get the sear grates and a grill that will hit 500 degrees. Not all pellet smokers will, and some advertise they will but don't. Oh and use decent pellets which can also make a difference on obtaining high temps.

This^^^^^
As I've posted many times, big fan of rec tec. Haven't used a regular grill in 4 years...

 

[SoCalDave]

Have you tried a different prop?

 

[was thatguy]

Pellet grills are awesome for smoking, but most have a hard time getting over 400...

I read that a lot, but have never actually seen that problem
Mine blows by 450 without blinking, and the new one I posted the picture of easily hits 480+ and holds it.

We cooked thick ribeyes tonight on that new one.
Light brush with olive oil and 6 1/2 minutes a side for a perfect medium rare WITH nice grill lines and char.

It actually does a slightly better job than my old faithful lil Tex elite.

 

[shock22]

Louisiana Grill gets to 600 has plate to slide direct flame to sear

 

[Gramps]

I do both.....Weber gas and a Traeger. They do different jobs.

 

[HOOTER SLED-]

I read that a lot, but have never actually seen that problem
Mine blows by 450 without blinking, and the new one I posted the picture of easily hits 480+ and holds it.

We cooked thick ribeyes tonight on that new one.
Light brush with olive oil and 6 1/2 minutes a side for a perfect medium rare WITH nice grill lines and char.

It actually does a slightly better job than my old faithful lil Tex elite.

My GMG hits 500 no prob. The new GMGs have a plate you can slide to expose the flame. I have the solid plate. I'd imagine the newer plate would make it even better. Mine does fine for steaks...I go back and forth for steaks and chicken. Burgers are always on the grill.

 

[WildWilly]

https://www.campchef.com/woodwind/w...f-sg-woodwind-pellet-grill-with-sear-box.html

For the price, I'm doing this next here soon