re: Pellet grill questions

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Most people I know with pellet grills have had at least 1 major fire.

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What kind of dipshits do you hang out with? I’ve used mine regularly for a few years now and haven’t had any issues at all, nor has anyone I’ve ever know who’s had one. They are super easy to use and almost idiot proof.

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Pellet grill

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= easy bake oven.

I enjoy mine but I use my Weber gas grill way more. I have Traeger (780? the first series with Wi-Fi).

RecTec RT-700
Love this thing. For steaks, I like to smoke to temp and reverse sear on the gas grill since I can have it hot and ready. Never had any issues w the RecTec. I clean the drip pan quarterly and usually smoke 1-2 times per week.

I have the sear plates but I’m yet to use them. The pellet grill can get to 500F so not a problem if you want to use it as a traditional grill. You just crank thru your pellets really fast.

I bought a pellet smoker but because I am trashy it was a waste of money. I didn’t clean it and it fricked up.

Recteq 700 owner here. Love it.

Some consider a Pellet Smoker to be a “Sissy Smoker”. I don`t know much about them but just wondering if the flavor is comparable to coal and or wood fired. It seems like a good design that would work ok.

I have a Big Green Egg and a small Pit Boss that I got for our camper.
It really depends on what you want to do to answer if they are worth it or not. If you are really into smoking meats, I would steer you away from a pellet grill. You don't get the same flavor that you would from an offset or a kamodo style grill.

That said, the pellet grill is so much easier to deal with and consistent. It's great for steaks, burgers, wings, or whatever. I now use the small pit boss more than I do my egg because of the simplicity. It's literally and easy bake oven.

However, if I'm looking for great flavor, I'm going to the egg. You won't be unhappy at all with a pellet grill. But you will find yourself having some ribs or brisket that someone else smoked and ask yourself why you can't get yours that quite to that level.
And I won't touch a gas grill with a 10 foot pole. They ruin the flavor of meat.

If you are not a serious hard core smoker, my money is on the Masterbuilt cabinet smoker. Usually can catch one on sell at Bass Pro a couple times a year for under $200. Easy to use digital settings and nice consistent heat. Cons are it only gets as hot as 275, have to reload wood chips every 30-45 minutes. Can get really good smoked flavoring but probably doesn’t produce quite as good of bark on your brisket and ribs as a stick smoker but it is decent. Use mine about once a month for ribs, brisket, pork shoulders, leg quarters and of course my Thanksgiving day turkey.

My current outdoor setup is the above mentioned smoker, a two burner gas grill used primarily for skirt, strips, ribeyes, salmon. A 36 in black stone for burgers, breakfast, hibachi, Philly cheesesteaks, etc. and of course I’ve got my burner and pots I can bust out for crawfish boils or fish fry’s.
Thinking about getting one of those knock off Noni pizza ovens.