re: Offset stick burner vs pellet smoker

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Link suggesting I said other grills don’t, especially ones controlled by airflow.

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so be it, what about your claim that the circulated air (in a pellet smoker) helps with moisture content. Or did you not "suggest grills don't, especially ones controlled by airflow" here too?

To be fair, the way you said it made it sound like you were naming a feature that was limited to peeler grills lol

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Peeps on here give so much misinformation.

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But yes

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The only real pain in the arse I have with the offset is the really long cooks (12-18 hrs) such as a full brisket,

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I have an offset and a fan/temp control on my Kamado. For long cooks (specifically brisket) I start out on the offset and move it to the Kamado after 4-5hrs when the bark starts to set.

I have been getting great results doing this, with the added bonus that the Kamado with temp control (or pellet grill) holds temp around 200F or below much easier than an offset so you can really extend your hold/rest time much longer.

Can you possibly fix your offset and add a pellet grill? I get a lot of use out of both styles.

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Biggest difference is the expected heavy smoke presence when taking a bite from a stick burner. I don’t miss managing wood, at all. A lot of the better equipped pellet grill allow for a smoke mode at a lower temp. Recteq is calls it extreme smoke. I have no ragratz

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I want my next smoker to be a stick burner, when I have room for it, but will be getting a DigiQ to manage temps.

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People like you can repeat this as much as you want but it won’t make it true. With my GMG the electricity is there to blow the fire and keep it going as it burns the wood.

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Right. Lol. Dudes an idiot

The stick burner will make better bbq (because you will be there all day babysitting it).

The pellet grill will also make good bbq, just not as strong smoke flavor and generally worse bark.

I use my pellet grill because I can do a 16hr cook from my phone. I don't have to plan the entire day around managing fire, temp, airflow, wood, etc.

As far as flavor goes, I notice a huge difference in quality of pellets. For example, Traeger pellets are compressed sawdust sprayed with flavoring. Cookin' Pellets are all hardwood with no additives. I pretty much only use Cookin' Pellets because the smoke is so much better. I also tend to do much lower and slower cooks than I would on an offset to get better smoke and bark.

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As far as flavor goes, I notice a huge difference in quality of pellets. For example, Traeger pellets are compressed sawdust sprayed with flavoring. Cookin' Pellets are all hardwood with no additives. I pretty much only use Cookin' Pellets because the smoke is so much better.

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Are the ingredients listed on each bag of the different brands?

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Pellet smoker will do fine bark in my opinion.

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Right. It’s not like bark is developed from wood. It’s mostly your heat.

I went the offset route because of the way I cook BBQ and the fact that it’s the sole activity for the day. In other words, I have the time required to babysit.

If I were looking to do other things while the food cooked, I would easily go the pellet route.

My friends have pellet grills and we share food/recipes. We’ve generally decided that we like bigger meats (pork butt, brisket, etc.) on the offset and smaller meats (chicken, ribs, etc.) on the pellet because they don’t need as much of the heavy smoke.

The wife asked me a while back if I wanted one of those pellet things, but then we both agreed I don’t look good in a skirt and shaved legs.

Just kidding before any pellet baws get all worked up.

I like the real wood burning feeling and flavor; however, there are definitely times I wish I could throw something on and not worry about it. Have a rack of ribs ready after running errands and doing other stuff for six hours without feeling the need to check the fire.