New Grill?

E_308

E_308

Well-Known Member
I am running a propane BBQ grill that I got for my wedding 12 years ago. I have put new burners and all in it a couple of times over the years but I think I have got the good out of it. I am in the market for a new grill.

I am eyeing a Camp Chef pellet grill:

https://www.walmart.com/ip/Camp-Chef-Smoke-Pro-SE-Pellet-Grill/54189385

I have no experience with pellet grills. On our current grill we cook a lot of steak, hamburger, hot dogs, and salmon. I like the idea of being able to smoke and grill on the same unit. I have a smoker but might only drag it out of the garage 3 times a year. Would there be an issue of running a pellet grill on a screened in deck (how much smoke do they make)? I figure there has to be at least a couple of experts here?

Thanks for the help
 
We use a Smokin' Brothers Pellet grill at work. Ours will smoke "on and off". It smokes when it gets fed new pellets and then will stop smoking and cook. It can be heavy at times, but I have never thought it was excessive like a true smoker can be. About the only thing we haven't cooked on it is eggs. We cooked wild turkey breasts on it Saturday and they turned out great. We cook bacon and sausage all the time on it and everyone that eats it raves about how good it is. I will say, if you cook hamburgers, add time to your cooking. It isn't your typical grill that turns them out fast, give it time to cook them slowly(225-250) and everyone will thank you later with the compliments you get on the flavor.
 
E_308 said:
I am running a propane BBQ grill that I got for my wedding 12 years ago. I have put new burners and all in it a couple of times over the years but I think I have got the good out of it. I am in the market for a new grill.

I am eyeing a Camp Chef pellet grill:

https://www.walmart.com/ip/Camp-Chef-Smoke-Pro-SE-Pellet-Grill/54189385

I have no experience with pellet grills. On our current grill we cook a lot of steak, hamburger, hot dogs, and salmon. I like the idea of being able to smoke and grill on the same unit. I have a smoker but might only drag it out of the garage 3 times a year. Would there be an issue of running a pellet grill on a screened in deck (how much smoke do they make)? I figure there has to be at least a couple of experts here?

Thanks for the help
Click to expand...
I'm no expert but I do know that when it comes to smoking foods you want a thin blue smoke (TBS) for the best flavor. Too much smoke many times will give you a bitter flavor due to the ash and such coming off your fuel (charcoal in most cases). Grilling burgers will put off much more smoke than using it as a smoker. So the screen porch should not be much of an issue.
As for the grill I don't know much about pellet grills except that they are usually efficient. I'm a charcoal guy. If I were to buy any metal grill I'd give it the wobble test. Grab the handle, open it a bit and push it side to side. Cheap ones will wobble. Good ones won't.
Check out smokingmeats forum or BBQ Bretheren for grill ideas. Those guys are serious!
 
I am a believer in Big Green Egg for smoking stuff and Weber Propane for quick cooking steaks, burgers, etc. Also use the Weber to reheat boston butt, chicken, etc smoked on the BGE.
 
Never had a pellet grill but this is my advice:
- If you haven't tried a kamado, I would seriously looking into it. The BGE is the best, but I use a Chargrill AKORN for $250 and put out some ridiculously good food. The drawback is that low and slow, is well, low and slow, so you need to have plenty of time if you plan on using a kamado. We smoke a batch of chicken quarters every month now, and I wouldn't touch grilled chicken before. Always burned on the outside and underdone on the inside....3 hours on the kamado at 275 and it's slap your momma good.
- If you go back to propane, get an infrared propane grill Even heating. No flare-ups. Good sear marks without the flare up. Worth every penny.
 
I bought a pellet grill a couple of weeks ago and I like it a lot. Already slow smoked a brisket on it and a rack of ribs... both where better than anything I've ever had on propane or charcoal. But, the real thing about it was how easy it is. Basically set it and forget it. No flareups, no burning, no issues.
 
Going on 3 years with my Traeger pellet grill. Love it and you will too. Cabela's has an awesome pellet grill about $300 less than same size Traeger for a 36" model. Friend of mine that turned me on to Traeger just got a Rec Tec after 10 years on his Traeger and says he loves it. If you set it on smoke setting it will definitely throw some smoke out. Set in on higher temps...225 and up and just the right amount of smoke.
 
Fan of the Traeger as well. For fish, for chicken, thick steaks, burgers, briskets, port buts, prime rib and even a chuck roast, they are great. Just set and forget. It takes time to get a good smoky flavor—thin cuts want to dry out too quick. There are somethings I like a propane grill better—quick hot dogs or thin burgers or when you’re in a rush. If you go the propane route, infrared is a must in my view—flare ups are a thing of the past. I like and use a number of camp chef products and have always been satisfied with the quality.
 
think I'm going to do a Traeger too - I've had an electric smoker for years - but I always have to finish in the oven in the house to be sure I get to the right temps. I don't mind the smokehouse smell - but my wife might disagree. A friend has a traeger and we did some chipped beef (cured beef eye round) in his and it made great sandwich meat!!
 
4ed24b6991cf5608fb84b0c785163c5c.jpg


Just got it put together and ran the initial burn out. Pit Boss Classic from Walmart. Seems pretty solid. Has a flame broiling option to put a sear on. Going to throw a few pheasants on it tomorrow.


Sent from my iPhone using Tapatalk
 
214369321d1d73263e53f417433a7bd6.jpg


3 pheasants, some potato skins, and a whole tray of jalapeño poppers (not pictured) on the grill yesterday. 15 degrees out but it still maintained temp pretty well. For the first run I am impressed. The boy is excited to try a pizza on it this week if it warms up.


Sent from my iPhone using Tapatalk
 
E_308 said:
I am running a propane BBQ grill that I got for my wedding 12 years ago. I have put new burners and all in it a couple of times over the years but I think I have got the good out of it. I am in the market for a new grill.

I am eyeing a Camp Chef pellet grill:

https://www.walmart.com/ip/Camp-Chef-Smoke-Pro-SE-Pellet-Grill/54189385

I have no experience with pellet grills. On our current grill we cook a lot of steak, hamburger, hot dogs, and salmon. I like the idea of being able to smoke and grill on the same unit. I have a smoker but might only drag it out of the garage 3 times a year. Would there be an issue of running a pellet grill on a screened in deck (how much smoke do they make)? I figure there has to be at least a couple of experts here?

Thanks for the help
Click to expand...
I have the camp chef with the seer side burner. Could be my greatest purchase ever. You can have a lot of smoke to very little depending on the setting and temp. Seer plate is great for warming things up and hot dogs. It is fool proof cooking. We cook everything on it. Highly recommend.
 
We do this on the regular. I forgot to take an after pic. Apply your favorite rub on one side and let it cook. If we have time, we cook it at 200* for 1-1.5 hours(check it after 30 minutes, flip if needed). I cooked this at 250* for 30 minutes.

94b82107b42c8861eba6dc8b64bafc7b.jpg



Sent from my iPhone using Tapatalk
 
Last edited:
So far:

Pheasants, potato skins, and poppers = good
Digorno Pizza = fail (apparently 400 in the oven doesn't mean 400 on the grill)
Trout (30 smoke, 20 min grill) = good

The next weekend I have free I am going to try some backstrap. I also have 3 packages of salmon from Oregon last fall. I am really enjoying this grill so far.
 
Try this for a holiday, but any time is delicious..... Go buy a smoked ham and then smoke it again. Super good!!
 
DocHolladay said:
Try this for a holiday, but any time is delicious..... Go buy a smoked ham and then smoke it again. Super good!!
Click to expand...
I make a special trip to the store the day after Christmas and Easter. They always have the hams 1/2 off on those days. I stock up and cook them all year. Smoke them for a coup,e hours at 175, top notch.
 
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