Pellet smoker thread

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does not have the high temp "searing" ability

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Most of them will actually do this now in one way or another. Usually if you take off the heat diffuser, you can achieve temps up to 600-700 pretty easily. Several of them are starting to put doors on the heat diffuser as well to make it even easier to have a "sear station". I've heard great things about the Grill Grates as well that I ordered with mine.

Not yet but I've got the big Tex from Traeger on my bday list.

I've eaten plenty off their grills and it's awesome.

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This is on Woot.com today. Anybody have experience with Camp Chef products?

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One of my neighbors recently got one of those off Amazon. He's had good luck with it and it seems ok for the price. It's known to be one of the cheaper ones with lesser quality materials, but they get good reviews. The only negative thing that I've noticed about that model is the size of it, but if you're not cooking for large groups, it should be fine.

i couldn't remember the number I just knew it was close. I've got the 1500.

found this out last week, keep an eye on the hopper and don't let it go empty. otherwise it starts looking like a train puffing out huge clouds of white smoke.

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I've got the 1500.

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That thing is a beast!



Do you do competitions and such to need that huge unit?

I have the Mak 2 Star General and I love it. The pellet boss controller is top notch. I have been using it for 3 years now and have never had one bit of trouble.
I have been buying the Treager pellets at Costco that are $19 for 33lbs. I have bought hickory pellets for as little as $8 for 20lb bags but I had to buy 1000lb to get that deal. I cannot really tell a difference in the different hardwood pellets as far as taste. Mainly just a difference in burn times.

My buddy has that Yoder. It's a beast. He has had multiple Traegers before and the Yoder blows those tin cans out of the water. I have been looking at putting a Memphis drop in in my outdoor kitchen when I build it, but that would mean getting rid of my egg. I'm still on the fence about spending the money on a memphis when I already have an egg I can use.

Another buddy has a rec tech and it is fairly nice too. Good thing about it is the pellet hopper holds an entire bag or you can put 2 wood type pellets in split hopper. Putting an entire bag in the split hopper eliminates having to store what's left over in the bag after cooking.

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I have been looking at putting a Memphis drop in in my outdoor kitchen when I build it, but that would mean getting rid of my egg.

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Why? Egg for steaks, Memphis for smoking duties...and if you need to cook for a crowd...smoking/grilling duties for both. We have an Egg and a Louisiana Estate pellet grill...use both quite often.

A couple of things I like about the Mak 2 Star is the ability to pull a pin and remove the firepot to dump the ash, no need to vacuum it out. It also has a quick dump door on the bottom of the pellet box so you can drop all of the pellets out.
The main thing though was the Pellet Boss controller. It has plugs for three different temp probes. You can put a Boston butt on with a temp probe in it and program it to smoke at 180 degrees until the meat temp reaches say 160 then it will automatically bump the temp up to say 245 until the internal hits 195. Then it will turn itself off. I have set it in the morning before work and have perfect BBQ when I get home in the evening.
You will love your pellet smoker.





It does good chicken breasts also.