wood pellets

[model-a]

Ok I'm kinda new here so I will ask the stupid question I know what a pellet is but what's the deal with BBQ I'm assuming it burns good better and where do you get them don't be to mean but I can take some ribbing.

[Captain Cook]

Ok I'm kinda new here so I will ask the stupid question I know what a pellet is but what's the deal with BBQ I'm assuming it burns good better and where do you get them don't be to mean but I can take some ribbing.

Your post may cause a bit of a ruckus between different users - you will get differing opinions and comments - as long as they are civil all will be good.

Basically there are currently 3 brands available, they are called pellet cookers or pellet grills. Traeger, Yoder and Green Mountain Grills. All work on the same basic principle - Pellets are fed into a burning chamber/pot via a turning auger which is electronically controlled with air forced into the chamber by a small fan. Basically the feed rate and airflow determines the heat output and amount of smoke - more heat less smoke and visa versa. Some are better suited to high temp grilling than others and the grilling method has been incorporated into the design. They all require electricity to operate.

The pellets are normally hardwood pellets and the general burn rate for the pellets on low temp is about 350 gms per hour and on high temp is about 1.3 Kg per hour (these figures are a guesstimated average based on personal experience of the Traeger and GMG models as there are many factors which contribute to the pellet burn rate) There are different flavoured pellets available. Pellet availability is improving slowly as is the popularity of these style of BBQs. Prices vary you would need to contact the various retailers to obtain accurate pricing (please do not do this in an open post on this forum)

Pellet BBQs infuse a woody smoke to the dish, the intensity of the smoke flavour will vary depending on the temperature and type of cooking style.
Thick snags with natural hog casings smoked for 30 minutes then grilled at a high heat for 5 minutes take on a woody smoke flavor that would justify a Pellet BBQ purchase on their own.
Would this be the only BBQ you need to own, definately not but would be on the list.

Cheers

Captain

[Jester]

To understand the benefit of the pellet cooker, you need to understand smoke.

Smoke changes based on the temperature it burns. Smouldering wood vs wood burning with a flame creates very different smoke. Many people consider the smoke coming from burning wood to be the best - a small hot fire, creating a thin blue line of smoke that's barely visible. While it is possible to get close to it with charcoal and wood chunks/chips, its not the same as cooking on 100% wood. This is why in the US 100% wood burning teams took out 9 of the top 10 spots at the world championships.

So if you want that 100% wood taste, the options are a stick burner/offset, or a pellet grill. A stick burner takes skill and patience to learn because adding logs changes both the temperature and smoke profile (they smoke more when you put them on). Generally, if you apply smaller logs to the fire, you get less temperature and smoke fluctuations. A pellet cooker takes that concept to the extreme - and automates it. You get the benefit of clean smoke and even temp, with the simplicity of an oven or, depending on the brand, grill. The only benefit in my view of an offset is you have more choice in wood varieties. But using logs also causes issues - you need sources for wood, space to store it and tools potentially to cut it down to the sizes you need (which creates more mess).

Would this be the only BBQ you need to own, definately not

I disagree - but I use a different brand of pellet grill. No cooker does everything well, but I can't think of another cooker that is as versatile and as easy to use. Kamado's and Webers come close and I've had both, but even my wife can use my pellet grill.

You can get them from good quality BBQ stores and vendors on here. Try to check it out in person before you commit though - the taste profile is not to everyone's liking.

[edgy]

Good explanations there ^

A picture usually helps too!




I have found (with my family at least) that the subtle smoke produced by the pellet grill is much more accepted than the heavier smoker I get with cooking over charcoal and flavour wood.

The flavour from flame grilling is second to none also!

[model-a]

Wow I do feel like a dummy but thanks for the info those are some cool looking grills I'm looking tobuild my own smoker,grill once again thanks guy's. is there a place on here that has some home made grills and smokers.

[Smokey]

Wow I do feel like a dummy but thanks for the info those are some cool looking grills I'm looking tobuild my own smoker,grill once again thanks guy's. is there a place on here that has some home made grills and smokers.

This question should have been your OP. Some poor fella just wasted 30 minuts of his life

[Bentley]

Yep, I disagree too. I have different pellet units then you too. I have two different manufactures...I had a Gas, Offset, UDS and Weber before I bought my pellet units...got rid of all of them...Simply no need.

And I really disagree with this...

No cooker does everything well.

My two units allowed me to lose everything else! And either one will do ever thing I need!

Would this be the only BBQ you need to own, definately not

I disagree - but I use a different brand of pellet grill. No cooker does everything well, but I can't think of another cooker that is as versatile and as easy to use. Kamado's and Webers come close and I've had both, but even my wife can use my pellet grill.

[Grill Pro Australia]

Me too Bentley.

I sold my Gas BBQ, my Webber Kettle & my Pizza Oven & haven't looked back

Cheers, Dave

[Jester]

Fair point, maybe I should have written "No BBQ does everything the best".
Things like pizza ovens and rotisseries have their place, but using a pellet still does those things well. I don't do enough of that to justify separate cookers/space.

[LA1]

Good explanations there ^

A picture usually helps too!




I have found (with my family at least) that the subtle smoke produced by the pellet grill is much more accepted than the heavier smoker I get with cooking over charcoal and flavour wood.

The flavour from flame grilling is second to none also!

Re smoke flavour, you could always use a lighter wood, less wood or no wood at all with charcoal if you wanted less smoke flavour.

Re direct flame grilling, I personally wouldnt have thought it be recommended for extended periods, its bad for your health(carcinogens) and doesn't produce the best result . You want a nice even heat and some protection from the flame on your food. Hence why gas bbq's use diffusers and why you wait for charcoal to ash over before grilling on a charcoal bbq .Regardless of what brand of pellet grill, I would want either want a diffuser accessory/mod such as grillgrates or a gas bbq diffuser setup.

In my opinion, the real benefit of electric bbq's such as pellet cookers would have to be ease of use and convenience, but its also something easily achieved with most charcoal units once you know how to use them.

Have to agree, there is no once size fits all...no question. You will find there is something about each type of bbq they do well and most other things they might do, but not especially well. All the more reason to have more than one bbq.

Just my opinion btw

[urbangriller]

Well said LA1.

+1 that!

Chris

[BurntBits]

Re direct flame grilling, I personally wouldnt have thought it be recommended for extended periods, its bad for your health(carcinogens) and doesn't produce the best result . You want a nice even heat and some protection from the flame on your food. Hence why gas bbq's use diffusers and why you wait for charcoal to ash over before grilling on a charcoal bbq .Regardless of what brand of pellet grill, I would want either want a diffuser accessory/mod such as grillgrates or a gas bbq diffuser setup.

So why is it ok to use the minion method? The side of the heat beads bag says the same, wait for all to ash over before using? A little side tracking I know but have always wondered.
John

[Nath]

Re direct flame grilling, I personally wouldnt have thought it be recommended for extended periods, its bad for your health(carcinogens) and doesn't produce the best result . You want a nice even heat and some protection from the flame on your food. Hence why gas bbq's use diffusers and why you wait for charcoal to ash over before grilling on a charcoal bbq .Regardless of what brand of pellet grill, I would want either want a diffuser accessory/mod such as grillgrates or a gas bbq diffuser setup.

So why is it ok to use the minion method? The side of the heat beads bag says the same, wait for all to ash over before using? A little side tracking I know but have always wondered.
John

Well, it's not ok.


Nath

[LA1]

Re direct flame grilling, I personally wouldnt have thought it be recommended for extended periods, its bad for your health(carcinogens) and doesn't produce the best result . You want a nice even heat and some protection from the flame on your food. Hence why gas bbq's use diffusers and why you wait for charcoal to ash over before grilling on a charcoal bbq .Regardless of what brand of pellet grill, I would want either want a diffuser accessory/mod such as grillgrates or a gas bbq diffuser setup.

So why is it ok to use the minion method? The side of the heat beads bag says the same, wait for all to ash over before using? A little side tracking I know but have always wondered.
John

The minion method is used for low and slow bbq'ing, not grilling.

[Jester]

Re direct flame grilling, I personally wouldn't have thought it be recommended for extended periods, its bad for your health(carcinogens) and doesn't produce the best result . You want a nice even heat and some protection from the flame on your food. Hence why gas bbq's use diffusers and why you wait for charcoal to ash over before grilling on a charcoal bbq .Regardless of what brand of pellet grill, I would want either want a diffuser accessory/mod such as grillgrates or a gas bbq diffuser setup.

Many of the high end restaurants these days are direct grilling over wood. Even Pete Evans, the "Activated almond" loving, health nut chef/MKR judge put a wood log grill into his latest restaurant, Bar Nacional. I doubt he'd bother if it didn't give the best result.

The photo below is from Rockpool but similar grills are in Movida, the Botanical and many other hatted restaurants.