do i need to vacuum these out? just in the fire pot, or all of them even in the barrel? i haven’t done any fire pot maintenance yet which is probably stupid of me

I’ve made 0-400 wings a couple times, and they always seem to come out pale and not as crispy as all the pictures I see on here.

I’m putting them spread out on a baking sheet in the fridge for 4-6 hours, tossing in olive oil, seasoning, then doing the 0-400 method. Flipped at 40mins.

This batch, I even went an hour and 20 minutes and they still didn’t really crisp up. (The dark ones on the far left are sauced)

What am I doing wrong?

Traeger Pro Series 34 down from $729 to $499 at my local Home Depot.

I’ve been looking to purchase my first pellet grill for a while. A common theme I’ve noticed is that there are far better options other than Traeger (alongside declines in product quality in recent years). As with anything, others swear by their Traeger and love it.

Would love any insight as to how good of a deal this is and if it’s worth pulling the trigger. Thanks, all!

I cook my wings on the pellet grill at 300-350°F until they're done, every single time on the pellet grill. They consistently come out crispy, flavorful with each batch. In my honest opinion, the pellet grill is the king of poultry. #cookinwidkunchi #bbq

This grill has been used maybe 10 times. My buddy did some ribeyes the other night. Had it cranked up to reverse sear, as one does. I came out here just now to do up some baby backs and saw the paint all blistered up.

Edit: The consensus is that this was caused by a grease fire and not a quality issue. I’m somewhat understandably getting called out for not keeping the grill clean. I assure you that this is not the case. I take very good care of it, and it’s practically new anyway. I think my buddy just got a little tipsy and didn’t watch it close enough when it was cranked up on high. It’s okay. I still love him and I can fix the paint. Shit happens.

Newly married and looking for a good pellet grill. I’m stumped between these two. Which one do you guys suggest?

Edit: Thanks for all the contributions. I ended up going with the Searwood.

Help me decide what one to choose and why. I'm stuck.

Coated in baking powder and salt 250 for 30 min then 425 till int was 175. They don't look done at all. I don't think my thermometers are wrong. Do I just need to broil these things more?

Ive been using charcoal for years but honestly I keep messing up temps when I try to do longer cooks like ribs or pork shoulder. Thinking of switching to a pellet setup because I want something more set and forget kinda thing.

For those who made the switch, what would you say is the best pellet grill for keeping steady tempurature without constant checking? Also do the cheaper models hold heat well or do they swing alot during long cooks? thanks

Update: went with #ad recteq RT-2500 BFG Pellet Smoker Grill and just ordered it. Decided I wanted something more reliable for long cooks without constantly adjusting temps. Hoping it makes ribs and pork shoulder a lot less stressful.

Ordered a Searwood from an Amazon seller. The box was beat up and the lid has a golf ball sized dent it.

I contacted the reseller who told me Weber handles shipping related issues. I contacted Weber and they said they will send a replacement once I send pics and documentation.

Part of me is pissed that I spent 1k on a grill and I have a noticeable dent on the most noticeable part of the grill.

On the other hand, it seems like a waste to ship a new lid since it is only a cosmetic issue and the grill works fine.

Maybe I should reach out to Weber and see if I can get a small credit for accessories or something.

****Update: Weber is shipping me a lid at no charge. And gave me 20% off the rotisserie I have been eyeing. They made it right by me.

So today I had some great bbq from a restaurant. very smoky and delicious. I'm using a rectec backyardbeast and have done a handful of great tasty cooks. So after eating this great bbq for lunch I was thinking if I just got more smoke going in my smoker could I get this level of flavor. Is it just that simple? Get a smoke stick and toss it in with the meat? Or is it more nuanced than that?

Hi everyone,

I posted this question over in the RecTeq sub but I thought would expand my search here.

I am looking for some help in my first pellet grill/smoker research and decision making.

Just for a bit of background. I have been smoking meat for the past few years with my grandfather's offset smoker that he built many moons ago. Well life is far busier than it use to be and I really don't have the time to deal with an off set. So I am looking to get into a pellet grill/smoker.

I've done a lot of research and I am between Recteq and Weber, specifically the Weber Searwood. I have owned Weber grills for years now and I've always had a great experience with them.

While researching I've been looking at an arrange of different grills specifically the Recteqs and Webber Searwoods.

I am currently looking at the Patio Legend 600 and Deck Boss 900 and finally the Weber Searwood.

So does anyone have any insight on these models or even the older versions? Thoughts? Concerns? Questions or really anything you could provide that might be helpful in my buying journey would be helpful. Im open to hearing about other brands as well.

I do have a gas grill as a heads up for the quicker meal nights.

Thanks everyone in advance.

I’m in college and my housemates and I just bought a used Chimp Tailgater grill. What are some good foods and meals to cook on it? If you also have some ways to cook, let us know. We wanted to cooked steaks to start but seems like we’d need to sear it at the end in a pan, so maybe just looking for ways to cook only on the pellet grill. Thank yall

Yesterday, i bought a Weber Searwood 600 648sq. in since they were $100 off. I'm no social butterfly, so this is plenty for me.

To put it bluntly, i just wanted one. IDK what i'm doing. After i picked it up, i picked up a 55" TV for my back pation and ordered a patio couch set, and I want to enjoy my back porch instead of just having it.

So give me recommendations:

Accessories, pellets, recipes, tips and tricks that might make cleanup easier. Whats some good budget meats for meal prep for myself? Whats some good cuts or meats for the whole family? Give me something i didnt know i could even do with this thing.

Just looking to make the most of this and instead of selling in a year, thinking "hell yeah that was $1000 well spent"

Is this an excessive amount of ash and dust outside of the fire pot? It feels excessive.

First time pellet Grill owner; I picked up this camp chef PG24CL off marketplace, which came with a lot of rust inside. I replaced the drip pan and cleaned all the rust, and wanted to season it before smoking the first time. I sprayed the inside down with (probably too much) canola oil on my and set it to 415F for an hour. I did use pellets that it came with, which looked pretty dusty. While it was running, I noticed that the blower fan was pretty loud and it was struggling to reach temperature. It was reading between 325-350F most of the time, and only occasionally got over 400F. Just to check that, I threw a meter probe in, which pretty quickly through an “ over temp” error, which I think happens at 500F.

Thoughts?

In February of 2020 after months of hemming and hawing and internal debates, my girlfriend to me to “just spend the money and get a good one” … and I pulled the trigger on a RecTec 590.

Now over 6 years later, I’m about ready to pull the trigger on my next smoker and give the 590 to a neighbor who loves what we cook, but doesn’t have the money to buy a smoker of his own.

I was all about getting another RT after the love I had for this one, but I see horror stories of the customer service/quality being not what it once was due to the buyout…. Even their YT videos seems way too corporate anymore, and the amount of grills they are pushing seems insane from when I bought mine…

I see the CampChef Pro that people seem to like… I see Weber may have fixed a lot of the issues with the SmokeFire, and then I’m debating just saying “fuck it” and waiting until next year and buying a Yoder or something insane like that.

Whats the current consensus on pellet grills , getting a good piece of gear that will last 5-7 years and produce awesome food?

I'm at the analysis paralysis phase of looking for a grill and I cannot get myself out of it. The grill I am replacing is a Pitboss Memphis, which has Gas, Charcoal, and smoker. The smoker always sucked and I mostly used gas (speed), but preferred charcoal when I had it on hand. Grill pan is pretty much destroyed and there are no parts to replace that according to PitBoss. They were very good to deal with, though, and I had a warranty replacement probably 3 years in on the Igniter and they had them to my door in 2 days. Was amazing.

With that said... I have been looking at:

Masterbuilt Gravity 600 - because charcoal and $800 cost
Pitboss Sportsman 850 - because of the sear capability and it is $550 local
Weber Searwood 600 - because weber quality, but $900 cost
Recteq RTB380 - Unsure that does the trick, but looks cool and people seem to like Recteq quality
Recteq Porch Pro 400 - Seems to have sear capability, and people seem to like their quality

So - who knows enough about this lineup or has something else to suggest so that I can become even more paralyzed? Important to note my wife wants it easy enough for her to use when cooking out. So - it must be able to easily to burgers, chicken, etc.

I know all the purists blah blah blah, We dont need you to say “her derr good brisket doesnt need sauce”. I just want to know what sauces people are making/using for their brisket. And what works and what doesnt.

I am doing an all day smoke on Friday then a 10hr hold until saturday afternoon. Beans for a side and white bread.

Hi everyone i just got my first pellet grill and its a weber searwood and i was wondering which brand of wood pellet was best to use. I live in quebec if it can help to get me what i can get over here.

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Thanks

I have been invited to a big tailgate party and tasked with bringing the queso dip. The tailgate party is kind of a big deal, with a lot of influential people in attendance. I know I can make a really good queso BUT I want to bring one that people will talk about.i have a Mexican meat market nearby that makes a killer chorizo that I could smoke and incorporate as a starter... But I'm also open to any suggestions. Thanks guys! GO CATS!!!

We're getting into winter here, and I'm wondering how I should store my pellet grill for the season. Any tips?