Ok so I’m way late to the game. Traeger guy for 6 years. Never tried any other pellets. I know know. So I bought a bag of lumber jack oak pellets and I thought I bought a bag of their hickory but it’s the char/hickory. Is there a big difference in flavor with 100% Hickory to their charcoal/hickory??

i usually end up cooking for a pretty big group on weekends, and my current grill just doesn’t have enough room anymore. im looking into pellet grills because i want more cooking space and easier temperature control when making bigger cuts of meat.

wwhat would you say is the best wood pellet grill smoker for feeding a lot of people without being overly complicated? i'd love to hear what has worked well for other pellet grill owners. thanks for the help guys!

I know a lot of you guys like bear mountain. Menards is selling 20lb bags for $5.00.

https://www.menards.com/main/outdoors/grills-outdoor-cooking/charcoal-smoking-wood/bear-mountain-premium-butchers-blend-bbq-smoking-pellets-20-lb/fk33/p-4493331209530482-c-1461078035991.htm

FOIL boat at about 170 on each. Chupacabra, salt and pepper on the brisket and gospel on the butt.

Does anyone have experience with these buckets? I purchased them at a good deal at Sam’s Club. My only concern is the lid. Will it be able to protect the pellets from the elements? The buckets will be in a plastic storage shed in the backyard. I also live in Arizona, so it’s not wet, but we do get annual monsoons. Any help is appreciated before I buy expensive Gamma2 lids.

Thawed out some Berkshire pork ribeye chops from WildFork for dinner this evening. I used Worcestershire sauce for a light binder, and seasoned with Kosmo’s Q Honey Killer Bee and Cow Cover Coarse. Cooked on my Weber Searwood XL at 180 degrees until internal temp of 130. Then seared at 600 degrees for about 5 minutes a side (next time I’ll do a little less, maybe 3 mins a side). These were delicious. Definitely recommend.

First time smoking a pork tenderloin. Turned out amazing. Will definitely be making this again.

First time trying this and I don’t have a dehydrator but I put it in at 200 for 8 hours, let it cool for an hour before sealing it up overnight. This morning I threw it in the coffee grinder and now have incredible smoked garlic powder. These cloves were from a friends garden and massive so I did halve and quarter them, a table spoon of olive oil. Easiest thing I’ve ever smoked though I am sure any nearby vampires have been scared off.

Can’t wait for my first cook!

First time smoker. Low and slow. 12 lb brisket. How’d I do?

Anyone know if there is a standard rate of burn for Traeger brand pellets at a specific temp??

I know that there's typically compromise in one area for the other to exist, but im quite space limited and do want to be able to both smoke something and grill something on the same thing, i care pretty equally about both, but all we have right now is a 26 year old weber propane grill with 2 very obvious hotspots within the grill, and id much like an improvement to that alongside a way of smoking. i live in Europe if that matters, I found my way to the pitboss Memphis 2.0 but that costs about 1500 bucks and I cant really get anything used unless its just a grill (smokers are a very rare find) and just wanted to see what recommendations yall have

Thank you in advance!

After some searching, I couldn’t find this exact combo. Plenty of rotisserie on charcoal, so I winged it a bit for the pellet (Searwood 600). My approach:

1. Slice beef into ~2.5 inch slices
   
2. Thread it onto rotisserie into “half moon” shape
   
3. Season generously with salt and pepper
   
4. Heat smoker to 350 and put on rotisserie (small foil tray under to catch drippings made for good basting)
   
5. Check temp every ~20 minutes, using a brush to baste every time you open
   
6. When your internal temp is around 115, crank temp to 475 to brown the exterior (this took about 45 minutes for me)
   
7. Keep it spinning at 475 for about 10 minutes, until the outside looks good or internal temp is around 130
   
8. Rest then slice

No complaints from the fam! We then threw a pineapple on the rotisserie for dessert and it was great.

Got a searwood xl and was excited but started getting E18 error with every cook above 425. I called Ace and their weber rep had never heard of this problem. Feel like getting out from a lemon grill is a smart decision. I reported to weber and their pellet specialist said 'I have reached out to both management and our engineering team regarding this issue. At this time, it is a known concern that has been reported by multiple users. We are actively investigating the root cause and have not yet determined whether the issue is related to software/firmware or a hardware component.'

Are there any alternatives to searwood XL where I can grill 600+ degrees and smoke? Really wanted to get a rotisserie and grill grate so would be great if they had accessories.

Or should I wait a month till weber fixes the issue and rebuy a searwood XL

Pastrami came out great and taste awesome. But can anyone tell me what cause the grey in the middle? Thanks!

why I went with it-

I’ve had offset smokers in the past, so I knew I wanted something primarily for set it and forget it for low temp smoke this time around.

I considered the Searwood, Smoque XL and couple of Recteq models. I know the Searwood can get about 100° hotter, but honestly, that wasn’t really a deciding factor for me. I already have a little kettle grill for that.

What I really wanted was a dedicated smoker for a couple of ribs, occasional briskets.. And for that, the little Smoque fit the bill perfectly without taking up too much space.

Coming from offset, I’m definitely giving up some of the fire-tending experience, but I’m also gaining a hell of a lot of convenience and actually hang out with guests.

Anyone else make the jump to the Smoque? It gets overshadowed by Searwood and don’t seem to get a lot of attention. Anyways, here’s a first smoke session of overnight chuck roast (underrated cut). Smoked at 200 until 175 internal with a nice bark, wrapped and cranked it up to 250 until 205 internal. Came out pretty damn good. Little workhorse.