re: Pellet, gas, or charcoal?

I have my primos and love them, but my next purchase might be this vertical pellet smoker. Lots of room, nice shelves, double walled, circulating fan, and A PID controller for accurate temps. Little pricy but it checks a lot of boxes the other pellet verticals dont. It also has an accessory to use stick wood if you like.

Temp range is 160-450 so you can cold smoke or I’d bet if you put a cast iron in it at 450 and you could sear. When I sear after sous vide I put my cast iron in the oven at 450 then on the stove with the fire on high to keep it hot...so maybe.



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Pellet

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I flipped one switch and cooked a pork butt for 8 hours yesterday. Just too easy.

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Kamadao (green egg, primo..) is the best do it all grill.

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For the win

My Primo Kamado has been producing quality burgers, steaks, brisket, ribs, butts. london broils, pizzas, and other things for 18 years now. Once you get some basics down it's pretty easy.

A Weber is much the same design, it just doesn't have the insulating capabilities.

Ive got a RecTec 590. I treat it like an oven/smoker. I did some research, so I pretty much knew what I’d have going in. I sold my Weber Genesis and Aeber Smokey Mountain and kept my Weber kettle and RT. It does everything I want it to and it’s well built. Holds temps to +/- 2 degrees. I don’t regret spending the extra $$$ for a decent pellet grill

ETA: it is a “set it and forget it” smoker, but will also bake a loaf of bread or cook a pizza

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82, right? Good to see you around.

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That be me. Good to see you again Flats. Hope you and your family are doing well and staying healthy throughout all this...stuff.

Gravity Feed Smokers will not need additional charcoal for 8 hours or more; however, you still need to add wood approximately every 45 minutes for smoke flavor. That isn’t set and forget, I would just assume getting a stick burner if I got to do something that often with the smoker.

Has anyone not liked their pellet smoker? I’m curious if things taste as good and if there are any problems like the high humidity causing jams. It almost seems to easy.

I've got the masterbuilt. I have run 250, 225, and 300 for longer than 6 hours and it didn't even use half the gravity box.

You also do not have to keep adding wood to get smoke flavor. You stack the wood in the gravity box, little charcoal, chunk of wood, layer of charcoal, chunk of wood.

It's also insanely easy to add charcoal, you can add to it without even opening the cooking chamber or effecting temperature. I can get 12-14 hours out of it without touching it.

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That’s why I wouldn’t get one of those master built. I have 2 primos that cover my needs and can smoke for longer than 24hrs without too much work.

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Which two Primos do you have? I have a Kamado and it's been great, but if I had it to do over again, I would get an Oval. Just like that design, though my Kamado does all that I need.

I was a Pellet guy for years. while it did a good job, it really never penetrated Poultry like I wanted.

In January, I bought a Kamado Joe Classic 3 smoker and it is incredible. So easy to use and it is easier to clean out than my pellet grills believe it or not.

The Classic 3 comes with the "Kick Ash" bucket and the removable ash tray. I use Lump Charcoal and Post Oak wood pieces.

It also has the new "Slo Roller" that moves the smoke on and around the meat constantly. This Slo Roller was designed by Harvard Engineers with a Million Dollar grant from KJ.

I can load the pit up with Charcoal, adjust the vents to 225 degrees and cook a brisket 14 hours without adding fuel.

It is so efficient to use and it retains heat like no other.

It makes ribs like no other.