Pellet Grills

Man, that's disappointing to hear. I grabbed one of these and have used twice with no issues so far, but they were only short cooks (1 hour). Hoping I have a better experience than you had

I've had zero issues with my Camp Chef.

I currently have a Recteq 590 and have had zero issues so far. That being said, watching the Recteq page on FB, the customer service is next to none.
I don’t believe I’ll ever own another brand as long as their quality stays the way it is now.

That sucks to hear.

I have a vertical Pit Boss smoker that was given as a gift one father's day. I have used mine to do overnight brisket smokes several times now over two years. Once during the day the thing had to be rebooted. Outside of that, I have no complaints. I have read that some have control board issues. I'm going to use this one until it falls apart and then find something else next time.

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I just wanted to warn you to stay away from Pit Boss. I'm going to be cleaning mine up and trying to sell if for half of what it cost me. It's junk. Loses fire all the time. I purchased it to be a "set it and forget it" type of setup. I wanted to smoke things throughout the day/night. Nope. It loses fire ALL THE TIME.

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i have a pit boss and i do lose fire from time to time, but only if i don't clean out the ash every bag of pellets or so. since i started cleaning the tinderbox out every month i've never had that problem.

i've had it for 1.5 years and been very pleased with it. my BiL has a Traeger and said he loves it, but regrets having paid double what i did when we've done turkeys, burgers, ribs, and briskets and he says we're both on par.

he enters his stuff and has placed in the Houston Rodeo, so i took that as the highest compliment.

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I've had zero issues with my Camp Chef.

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Same here. I have the 36" model with the sidekick. Steaks are very dummy proof. I cook them on 260 until they're 100 degrees internal, then seer them for a perfect rare.

I've cooked 4 or 5 briskets overnight without any issue.

Only issue I've had is cooking burgers, the fat sticks to the drain pan really bad and that flares up pretty easy the next cook if you don't clean it. I just pressure wash the fat off when I cook meat with fat in it.

Chicken is incredible on a pellet grill. Used to guess when the chicken was done on a gas grill, but cook at 275 and pull off when the digital readout says 165. Tender, juicy and good eating every time.

Not exactly a pellet, but a buddy of mine just picked up a Masterbuilt Gravity fed grill. It’s just like a pellet grill except for three things:
1) charcoal instead of pellets in the hopper
2) generally hotter temperature
And the big con
3) uses a small fire starter and requires manual lighting- open two hatches, starter in, add fire, close hatches about a minute later.


Otherwise, still has a thermostat, wifi, meat probes, etc.


Overall, I thought they were neat to find out about, and if I add a “set and forget” grill, I think it’s high on my list, but if anyone here has an opinion on them (other than a complaint that you don’t turn the knob “on” for it to turn on, because that little bit of work doesn’t bug me), I’d love to hear the good and the bad of them. And I figured anyone considering a pellet would probably like to know these exist.