I have over 35 years of charcoal experience. Weber, New Braunfels offset, Kamado Joe, bullet smoker, UDS, and now, like you, I have a Pitboss that I was skeptical of getting. I don't think it can replace charcoal but it can make my life easier at times. It's a mess to clean up. The led temperature read out and probes are off. Temp by 25 degrees and probes by about 7, but as long as a guy knows this it's fine. I haven't done a pork butt yet but I'll definitely give it a try. Kitchenaid mixer with a dough hook to pull the pork making it even easier. Keep the videos coming. You're doing a fantastic job.
@@TheFlatTopKing It's a double barrel model, not sure which one. Pellets on one side and propane on the other for when I'm really lazy. I have to admit I don't use the Weber that much anymore and I have made some pretty good stuff on the pellet smoker. Ham, no effort at all, people telling me after I cooked a ton of stuff for Christmas party, " This ham is awesome!" I'm in shock. I spent hours on the rest of the spread. The learning curve for me was a lot steeper but I'm getting there.
I bought a home in June of this year and the first thing I bought myself was a Weber master touch 22. I had never grilled on charcoal and figured it was the original “8 in 1” grill. Since then there’s been weeks where I’ll cook on it all work week then smoke something on Saturday and I’ve fallen in love with it. I bought a pit boss yesterday because I have two pork butts, a rack of ribs, and Mac and cheese to smoke for my home warming/ birthday party Sunday and it’s hard to do all that in one day on 22” kettle. I’ve never thought a pellet smoker made quite as good meat as a dedicated smoker but hopefully this Lexington can beat my Weber skills. If I had to own one it would be charcoal but I’m doing the burn in on this pit boss right now and I can already tell this thing is just gonna be easy to run, and that’s very welcomed for what I bought it for
Awesome video and great comparison. I think it boils down to ease over the ritual of using a stick burner. I have both and sometimes it is just relaxing to get a beverage and start a fire, get the thing up to temp and check on it every 30-45 minutes. However, the set it and forget is sometimes very convenient. I'll happily eat and enjoy the results of both.
I also was a lifelong charcoal/stick griller... I finally broke down and got a pellet grill... I'm never going back... I am very satisfied with the flavor I am getting on my pellet grill. It is so much easier and cleaner with the pellet grill... Great video...
Great video. I have the weber Summit as well as Memphis pellet smoker as well as my flat top and 8 other grills I love the pellet grill but still like the summit better but I do have the slow and sear low profile attachment which is a game changer Thanks for all your work You've taught me how to use a flat top
The line up here is 2 BS griddles 22” & 30”, Weber S430, Vision ceramic, and a Yoder S480. They all have their purpose. But for ease of the pellet smoker on a long cook, they are hard to beat. Most of the time, the time I have is the boss. Great cook, enjoyed the show!
Like you, I grew up on charcoal grills. My father-in-law bought a char griller pellet smoker probably one of the first ones on the market that we seen in our area. Not long after he bought his I bought a first generation pit boss 560 I believe. I still have it. It works great. I’ve never had to replace anything on it and I don’t see myself ever going back to a charcoal smoker. One recommendation I will make is the country smoker table top grill is probably one of the best things I have ever used for burgers and steaks. Everything comes out so good it’s impeccable so if you’ve never used one, definitely pick one up they’re not that expensive and your taste buds. Thank you for it!
I love you guys, I have learned so much by watching only two podcasts. I have a pellet grill and a Oklahoma Joe. The OJ, is semi retired due to the ease of use with the pellet grill. Try frozen pizza on the P grill, amazing 😍 Thanks you for sharing your gifts
Great presentation I have bought Weber performer and pit boss pellet grill. I had an 8lb pork butt I used the pellet grill for overnight cook at 225 I injected the pork with apple cider took 13 hours once it got to 203 I put it in crockpot on warm setting until it was ready to pull.
Great channel guys. I went Traeger 3 years ago at home and Country Smoker for road trips and never looked back except for burgers and dogs. Burgers and dogs always over charcoal.
I love love love my Weber charcoal grill, but not for low and slow cooking. I did it for years and it required constant babysitting. Picked up a pellet grill and it made life so much easier. I can literally set it and walk away. I still have and still use the Weber all the time for burgers, steaks or anytime I need that searing hot grill. So for me it's not a "which is better" comparison. Weber for hot and fast, pellet for low and slow, and of course the griddle for the foods that you can only do on a flat top.
Not sure if you know this....but on my Pit Boss they also have in other models...Their pellet smokers have a flame option.. I just absolutely love....open a valve and BAM live fire...now the best of two worlds....
I am like you, grew up with my dad only using charcoal. I've also only used charcoal in my adult life and I struggle with big cooks like brisket, butts. Keeping temps consistent is a huge task that always leaves me defeated lol. I'm all for convenience at this point and will be getting a pellet. I have nothing to prove to anybody with my veiled charcoal prowess. I will always respect and admire those who can get it done with charcoal only.
I do lots. Of each. On my 5th smoker, Pit Boss pellet, currently. Usually 10-12 hour smokes. Sometimes 15. Nursing charcoal to keep temp at 220-225, is a labor of love, emphasis on LABOR!! in comparison, the 2nd smoke on the pellet, I went to town, 35 minutes away, for bowling league. Without a 2nd thought. It frees me up to do more than just monitor temperature. Taste, and "appearance", to me, are equal, so have to give the pellet a leg up, just because of the lower labor level. I just prefer having the time to spend on side dishes. Thank you for your honest review and opinions! I just recently got my first griddle, a BS E-22". A week later, gave it to the kids, bought a 36" gas, as well SS another gas for the other kid. And, converted the gas on the other half of the pellet, to charcoal. SO ready for Indiana winter! 🤣🤣 Thanks again, for your channel!
Hey thats so spot on....technology has closed the gap so much in these high end smokers that i completely agree...set it and forget it...thanks for your support
Finally a good comparison I think this a very unbiased review you honestly really can’t tell the difference. Reason why the last few years at the Memphis May competition pellets grill user has done very well
Everybody loves my bbq but my wife. Glad to see yours loves bbq! Just recently bought a weber summit and the wifey ate up all of the ribs I made up for her. I'm a charcoal fan through and through, very impressed with my summit
Bro I was the same way. I'm 49 and grew up on charcoal and I used to dogggg the hell out of pellet smokers....until I finally caved and got my Pit Boss 4 years ago. I absolutely LOVE my PB and can turn out awesome briskets, ribs, chicken, burgers, reverse seared steaks, pork chops, Thanksgiving turkey, pecan pies and a whole lot more.
Love my Blackstone griddle. Now I have to go buy a Pellet grill. Totally worth it from watching this video. Who made the Navy Flag you have on the wall. Looks good brother. Keep up the great work.
Thank you my friend. I also have cooked on a charcoal grill/ smoker forever and have been considering a pellet smoker. I do have a big chief electric smoker and that does alright but now I see that I do need an upgrade
Sounds great! this is the only Pellet i have dealt with so not very familiar with goods and bads since i have nothing to gauge it on...BUT man has it performed...
Such a great comparison! I grew up cooking on the kettle with my pops, and have used pellet smokers with friends. I think I told you a while back, I was choosing between the griddle and smoker, and ultimately chose the CS 600 (because of you), but when I have the space to have more than 1 piece of equipment again, I think it'll be a kettle! To be honest, I wanted the taste test to be nothing but the bark... That deep color on the charcoal is just how I like it!
Excellent comparison Neil! I’m sure it’s hard to pick a winner on this one they both looked amazing, charcoal is all I knew growing up also and I haven’t made the jump to a pellet yet. But very informative and they both looked awesome! Cheers🍻
That was a great comparison. I've used the charcoal grill and the pellet smoker, and I honestly can't tell the difference, either! But Amy sure appeared to enjoy BOTH 😅 I call it a successful cook when the Mrs. enjoys it...nice job!
Thanks for watching! I am glad you said..it...we still get comments on how 6 years ago they bought a pellet grill and now have a 1,000 ceramic beast and it out prefromes every time...im thinking the pellet game has changed so much and the pellet grill you bout is on the bottom of the line.....no way is it comparable
Fantastic video. I have both myself & have cooked both brisket & pork butt on each. We’ve preferred the Weber as a family but I have a Traeger & I can tell by watching it’s not putting out as much smoke as your Pitt boss. Great video always enjoy your content.
thanks Louie..im glad you see that...i have already people comment saying the pellet smoker was not working right because its not smoking all the time..etc...I have to say this one has been fantastic..definitely hard to beat
10:52 Totally Neal, you are 100% correct. Once you’ve wrapped, it’s only about cooking with BTUs. Not building smoke flavour. As Harry Soo puts it “BTUs are BTUs”. Most RUclipsrs finish on their grill for the video, but why waste pellets / charcoal. Clever.
Awesome video…. I have a gravity feed and a pit barrel and a couple of Weber s. I still can’t bring myself to buy a pellet grill, but you are tempting me to do so. Thanks for all your content Neal…. Keep up the good work!!!
I love my traeger but only because i can set and forget buuuuuuut if i can "babysit" i will anyways l always choose Charcoal or wood over pellet. There IS a difference
I agree with you on no need for the smoke tube. I think a lot of the folks that "need" them are used to cooking on dirty fires or have a pellet smoker that keeps a really tight temp range and doesn't produce as much smoke as the pitboss.
Fun and great comparison. This is the first of your smoking vids I’ve watched. Using AJC for your spritz, I’ll try that on my next butt and ribs. Thanks! From the comments, I know injecting ain’t an issue. The only thing I could offer as a “try” is, smoking a ramekin of lard during the smoke (I’m lazy) and drizzling that on your wrap before wrapping. Next level for me, on all my devices. Yes, I’ve just bought a flat top because of you and Amy! My Best sammich maker ever is having fun! Y’all have made a lot of people smile! Go Gators, y’all still in the hunt!
On the day I finally decided to buy one, I found a Royal Gourmet really really cheap. I’m enjoying it and the start of my griddling journey. Thanks again for your help!!!
Hey man congrads on your pit boss , i have had one for a few years i love it i have cooked about every thing on it even a cake mine usually will run around 260 or 265 sometimes at the 250 setting no issues though i still enjoy the charcoal but on long cooks i use the pit boss enjoy
I did a beef brisket on my pellet, first brisket I ever did, turned out AWESOME there was no left over. I prefer the pellet because I'll cook over night so I can "set it and forget it" so that's what works for me :). love the video and it looks like they both turned out delicious your wife couldn't stop picking at it, even ate the piece off your shirt lol :)
Great video I have them all kettle pellet gas stick and use them all my only point would be when u watch your video and you take the shoulder off the pellet grill look at the bottom you have no bark or color cause it’s to close to the pan I say ditch the catch pan on the pellet grill it will moisten back up during the wrap just my opinion though keep up the great videos
My first smoker was propane and I could make a good pork butt. Then I had one from a pellet smoker and began to see how using primarily wood as a heat source could improve the flavors. Then I bought a kettle grill and loved the results and it resulted in retiring my propane smoker and my propane grill. Now, I use an 18" Weber Smokey Mountain for smoking and grilling and haven't looked back. To me, it's a matter of good, better, best. My preference always leans toward charcoal but pellet smokers are really close. Technology has improved them greatly and makes the gap very narrow. Fire management isn't much different between my WSM and a pellet smoker after about the first hour getting the WSM zeroed in. Love them both.
Out-Frickin-Standing cook my Brotha ✊🏼🧐!! Both them Butts look absolutely 🔥🔥🔥! You gotta do another side by side challenge, maybe with tritips or brisket. Yes your the Flat Top King, who can also throwdown on the grills just as well 😉👌! Your Kung Fu with the cooking is Grand Master Level…ijs. Cheers y’all, super awesome episode 👊🏼😎🤙🏼
Use to go to cook compitation in Memphis area on backwoods smoker. Now 30 years later im getting to old and have been trying to do my homework on pellet grills. Can you and your viewers give me their recommendations. Thanks
That meat candy is money! Both look awesome. I think the Weber summit being double wall insulated is why it never stalled. “ that’s what she said!” Lmao! Awesome cook and comparison Neal! Cheers my brother!
I’m gonna give my honest opinion. I was born in late 70’s and never had BBQ prepared any other way than on an old style Weber grill using original Kingsford charcoal briquets. My dad was great at cooking on it and all my extended family boasted on his cooking. He’d actually created a reputable name for himself locally and did all the cooking for local fundraisers. Later in life my father bought a professional built Rotisserie style charcoal BBQ grill & became a Master Pitboss & began competing in competitions, Winning blue ribbons on several of his competitions on Ribs & Boston Butts. He’d perfected his own sauce and style of cooking. Ribs were best I’ve ever eaten in my life & others have said same thing. They were second to none Some 7-8 years ago, My father jumped on the pellet grill band wagon and began experimenting on his perfected technique and proven method with this new style fancy grill. His once extraordinary consistent cuisine of nearly 50 years was changed & replaced by a convenient set it and forget it style grill that produced a substandard flavor compared to that I grew to love and expect. His BBQ nowadays is just plain ole mediocre and absolutely nothing to boast about. He no longer recieves the compliments he was oh so used to getting. Yeah, They’re simple to control & easy to use and mostly hassle free. But man, I can sure taste the difference between food prepared on a pellet grill and food prepared on Kingsford charcoal briquets. I’m sorry, But I live between St Louis Mo & Memphis Tn and know what real authentic BBQ is supposed to taste like. Kingsford is still and will always be the BOSS!!
I did another Butt over last Friday night on my SnS kamado with charcoal and post oak chunks using the new Meat Church recipe, and it was pretty great. I tend to rest my butts for 8-12 hours in a 170 degree oven (since I don't have a warmer). The thing that made me want to try that recipe was that it calls for putting the Butt in a disposable half pan, then wrapping foil over the top for the wrap, and this way when you pull it, you end up dredging it through its own jus, and that sounded like a fabulous idea. Turned out pretty well too. I've got my eye on the LoneStarGrillz pellet smoker, as it's the only one that's really impressed me in terms of design and what I hear of the smoke it gives. But I've got my eye on the LSG Insulated Vertical Smoker as well. I'm about out of porch >_>
I agree with you and I have done it both ways, never done an offset though. But I get the thinking of the purest but a pellet smoker is so easy, kind of like an automatic in a 4x4 it makes it easy. I do like the pellet smokers and I do drive a manual but there is a time and place for both.
Great video! Like always I get hungry after to watch your videos!! What is your advice for windy areas? For me smoker pellets looks more practical. I don't like to cook with charcoal when is windy, the smoke is always following me direct to my eyes.
ahahahha this pellet smoker has just the same amount of smoke if not more because it always is burning wood. Its funny that far away we have the same thing happening...that smoke follows everyone..hahaha..I think wind would not have that big of an affect on pellet because how the unit is made...whereas the charcoal breathes from air and when the air is forced and guest it make it more difficult to control temps
My bottom line is I think beef, as in brisket, is better over charcoal. ( I have the Weber Summit Kamado). Other things such as pork, chicken, I dont mind the pellet smoker. I will say its tough to beat poultry over charcoal lump on a rotisserie. That one is tough to beat. A big reason I have the pellet smoker is I still work so its a lot easier to cook with whilst Im at work. Oh, and btw, I use the fireboard controller and fan with my Summit Kamado and it keeps the temp within a degree the whole cook so that part is pretty easy. The pellet smoker is easier to clean up though. Thanks for the video!
Great video! I have the Weber Summit Kamado. I believe it’s a lifetime grill/smoker. I also use a HUNSAKER barrel smoker. I’ve owned a few pellet smokers, sold them all. RECTEC pellet smokers was the most impressive one of the bunch. I agree, can’t beat the convenience of the pellet smoker. However, once you learn how to stack the fuel and chunk wood, a Weber or Barrel smoker is just as convenient. BTW, I found two of your white Handles spatulas! 👊🏻
I had a Weber Smoky Mountain and absolutely loved the food from it. BUT I found it a real pain to babysit, especially on windy days and in the Canadian winter. I got a Traeger Ironwood 650 a few years ago and I’ve never looked back. It’s pretty much set and walk away but I can also remotely monitor and change settings with my phone. No more having to get out of bed at 4am to be sure my cook is ok.
Good video. I’ve used both a charcoal (Weber) and pellet (Traeger). I don’t know if it’s just the dark, richer color I get on the Weber kettle, but I much prefer charcoal. Traeger is good as well, but doesn’t develop as good of a bark. Maybe an extra tube of pellets would help.
Well to be honest I agree the charcoal gets deeper but the flavor didn’t change enough to make it over the top good. As for the pellet smoker and I AM NOT saying this about yours...every brand has good better and best..based on features and metal thickness. Mine is really thick metal compared to ones I have felt at Walmart and lowes...i personality think that helps...
I like the idea of the RONCO method (set it and forget it) start it at night and wake in the morning to smoked whatever but I hate the prices. Whats your opinion / thoughts of the Gravity charcoal / wood smokers?
I honestly have almost stopped using a pellet tube...just didnt see the difference for the work...if interested we actually started another channel based on pellet grills from the support we received on there... www.youtube.com/@PelletsandPits
What is "best" has sooo many variables. I will say a pellet is definitely the easiest. But not my go to for long cooks. Pulled pork and brisket go in my Insulated vertical smoker from Lonstargrillz. Once up to temp it will hold steady for 30 hours if that's what you want to do. But like all vertical smokers it takes about a hour to get up to temp. So important to not overshoot your temp. It takes forever to come back down. I still occasionally use my 22" webber smoky mountains. I haven't used either of my offset Pecos in a very long time. I'll do something this holiday in one of them. Been enjoying using my rotisserie in one of my webber kettles, lots of fun. So truth be told for me getting a pellet cooker just doesn't make sense. But for folks just beginning to start down the bbq path it's a good first few steps. But like Harry Soo says so often " it's not the pit, it's the pit master" amen brother Harry,amen. You folks have a great day 🌤 😀.
Good comparison here sir. I've got a masterbuilt electric smoker that I've cooked some amazing food on. I'm thinking about a masterbuilt gravity series charcoal smoker. You light the fire, and set the temp on the smoker which controls the fan speed. Basically it's the closest thing you can get to a true offset smoker without all the hassle. I'm wondering if it's worth $1,000 though. I made some AMAZING burnt ends on my electric smoker last weekend. Not sure how much better my food can really get.
Thats tuff for sure...I have found that so far when actually using coal or wood are still producing a better product...better bark etc..BUT the ease of a pellet is undeniable, AND they are slowly closing the gap, in technology which makes the powered options produce more smoke...
@@calebhuff3397 charcoal had always been my favorite… but that’s because that’s how i grew up. I still prefer charcoal to 100 wood. Heck I even like the charcoal blend with pellets. Always have em.
@TheFlatTopKing Should I get the gravity smoker? It's as simple as a pellet smoker but it will reach 700 degrees, and charcoal is the source. Light the fire, set the temp, walk away.
You need to check out a masterbuilt gravity series! It is a gravity fed charcoal smoker that works like a pellet smoker! It's kind of the best of both worlds I can light it then set the temp and forget it. The 800 even has a griddle insert.
I honestly have been drooling over it...i would hate to get it because I already have both..its scares me to think i would like it so much and get rid of the 2.ahahahha
@@TheFlatTopKing haha ya that's what happened to me I haven't used my kettle since I got one. I still use my pellet smoker occasionally for the convenience and the Hopper runs longer on my pellet smoker. The flavor on the charcoal though is amazing! I saw camp chef released a woodwind pro that is a pellet smoker with a smoke box you can fill with charcoal, wood chunks or whatever you want it looks really good too.
I’m not a butt guy but you made that extremely informative and interesting. I won’t run out and buy a pellet or a Weber but for someone in the market this scored higher then your football team. Amy seemed to go back more often to the one one the right, I wonder why? OK, after you devour 2 butts have Amy show us how to make us a nice salad! LOL
Already know what wins. That webber all day everyday. I own both myself. Green Egg and PitBoss 1100 Proseries. Pellet convenient but can't beat the Green Egg on a Pork Butt. Also Cherry wood or Cherry Pecan mix for pork
If I bought a pellet grill and later found out that I couldn't set it in 25°increments or less I would take it back to were I purchased it. One of the selling points of pellet grills is that you can dial in the temperature you want.
I dont have to admit...that is true..thats so far the biggest thing i dont like...but i do know that if its at 300 the far right which is what i did cook about 15/20 degrees cooler...that helps my mind
@@TheFlatTopKing Thanks for the honest reviews. I love the content the two of you put out. About time for the "Microwave Queen " to give us another lesson don't you think?
Oh man...this was a while ago....Smoker till around 160....then wrap....then oven for till 200 ish....probe tender...I think about 6 hours on smoker and 3 to 4 hours in oven...1 hour rest
@@TheFlatTopKing my only grill right now is a PK original, so I stick to small things. I ordered the Arden indoor pellet grill, but it will be a wait while it’s being developed.
I’ve got pellet smoker and a Kamado Joe, UDS and Stick burner. Definitely my preference is the stick then Kamado Joe and pellet last even though all are good.
@@TheFlatTopKing I use Hickory and a lot of fruit woods . Thinking I’m going to ditch all my smokers keep the Kamado Joe for pizza and buy a Stumps Gravity smoker for smoking
ive never used a stick burner so all i know , is pitboss or Masterbuilt. partial to the PB. and with all the brands of pellets, its mind boggling which has a better smoke taste. if i had the ability to use stick burner, id use stick. pellet is convenient, but def love the taste.
Just exactly like you said which one works better for you .I don't like pellet grills I miss the enjoyment of the charcoal grill. Keep an eye on the temp use a real wood like a pro and Weber ✅all the time 😜‼️💯😂... Thank you
I completely understand...i am a charcoal guy through and through...my whole life..until i need just a touch of smoke when i get home press a button and get dinner on the table in a hurry..i cant believe i like it so much
I've been looking into charcoal pellets or charcoal/wood blend pellets. Best of both worlds. No rinse and pat down first? I never washed meat....until I watched a video where a meat packer said you don't want to know what may have happened at the factory lol. Whoops, there's the floor
ahahahah nope..hopefully the bacteria is killed by heat...i wouldn't worry about that..home cooks are far more dangerous than things like that...do you use a binder after you wash
@@TheFlatTopKing no I don't. I dry the ever living out of it, but the fats/blood/juice still reemerge and are tacky enough for seasoning to stick. Just rinsing to get the initial slime and grime off lol.
I was a pellet hater. I was 100% Stick burner.....until my first cook on my Recteq..... I run by butts start to finish at 225* and never wrap. There is a DARK bark and always moist.
@@TheFlatTopKing I made every negative comment on easy bake oven type grills and such. But the proof was in the pudding, in 3 years not one messed up cook! Everything from butts to brownies are better!
Good detailed video, but I honestly think a better head to head comparison would have been to compare the pellet smoker to one of the newer gravity fed charcoal/wood smokers, like the Masterbuilt 1050 or the Chargriller. To me, no comparison. The ease of the pellet methodology with actual charcoal and wood can’t be beat!! Yes, I own a 1050!
@@carolinejohnson1470 Hey Caroline! I'm doing great and hope you are too! I love the channel and follow a bunch of griddlers and smokers, so this is right up my alley.
Hi! Great video! Ive seen a couple of your videos using the pit boss navigator - how well does it hold the temperature in your experience? Are there major temperature fluctuations on this grill? (Since it is not a PID controller). I'm thinking of getting this grill and would like to know if it's recommended :) Thanks!
I have had my Camp Chef pellet smoker a few years now. It has run flawlessly. At times it does lack smoke flavor in comparison to other methods. I do have a smoke tube to help out the grill. I have about 15 different BBQ rubs. I have a Bucee's just down the road from me so I can get Killer Hog and Meat Church products. I also have a collection of Heath Riles seasonings also. Butts are one of the easiest to cook. They are very tasty. Yes, I use a 5-gallon bucket with the sealed lid to keep moisture out. Love your videos. Go Vols!!!
Don’t have a pellet smoker, but have done some research on them. My feedback tells me that Traeger pellets don’t generate as much flavor as others. The pellet smoker itself is good, but don’t buy Traeger pellets. FWIW… Leaning towards a Green Mountain pellet smoker right now, but I still like my Weber kettle and have an old Cookshack smoker (works great).
i have seen the green mountain but not much chirping about it..If I can give any advice on my Pellet journey. Go to stores and feel them. All brands that I have found have different thickness metals..that helps keep temps more consistent...the WIFI idea is fake gadget..most people already have there thermometer system set up...more money for no gain. I also have really enjoyed the sear ability...I would NEVER have one without it...two grills in one...i just wish the sear part was larger...thats just me Manny. Reach out If i can help
My Green Mountain holds temps very well. I love a pork butt on the pellets! But my ugly drum cooks all day maintenance free and cooks a great butt also.
If interested we actually stated cooking channel just for things like this...its mostly pellet grills with some charcoal and getting a stick burner soon...ruclips.net/channel/UCmdoZJf5jICSU8Lm4tXh4NA
Nice, didn’t hear anything about the money muscle. That’s the part of the butt you set aside to make your sandwiches or put in your plate. If or when you do a Brisket on the pellet smoker. Or the charcoal grill. Save some of the fat you trim off and put it in one of your Griddle tin grease catcher and put it in the smoker when you start your cook. When you wrap the brisket, pour some of the renders fat on top of the brisket and finish wrapping and finish off the cook. Amazing.
By adding a Smoke Chimney to my Z pellet grille, I have plenty of serious smoke ! Why are these chap devices a secret ? Loading these tubes with pellets and wood chips, they bellow smoke !
Here Is a tip for you on your pellet smoker. Get a couple smoke tubes and pack them with pellets and set them next to your meat. It'll give ya a lot more smoke
I've always called pellet smokers "bbq with training wheels". Not to be condescending. We were all beginners at one time, and using a pellet smoker takes the fire management part out of bbq, which is really intimidating for most newbies to bbq. Choosing good pellets makes a BIG difference on the smoke flavor. There's plenty of good pellet comparison videos out there. (Mad Scientist BBQ has a good one)
Although I haven’t had alot of experience with other pellet smokers...this one is so good so far i haven needed to look further...do you think I am missing out..i hope not because i have been so happy...i do think after doing a ton of research and physically handling a lot of models that there are good and better based on thickness of metal and technology. Any wood pellets you recommend...
@@TheFlatTopKing I think the brand of pellet smoker is far less important than the type of pellet itself. There are SO many different pellet brands that it can be intimidating to choose. Pit Boss pellets are fine if you're more interested in price. Knotty Wood is known for producing good smoke flavors but are a bit more expensive. Royal Oak has a pellet that is supposed to mimic charcoal flavor. And Kingsford has flavored pellets with garlic&herb, or chili lime. There's a whole BIG world of pellet possibilities out there. That's what makes it so fun.
@OliverLeveritt it seems like you've purposely misinterpreted what I was saying. A pellet smoker takes a lot of guesswork out of the bbq process. I have a traeger that I still use to this day. That's literally how I learned how the process of making good bbq. Before that, I've owned a series of cheaper charcoal smokers, the kind you get at Home Depot for under $200. They were a huge hassle to manage and required constant attention due to temperature swings. I've only recently been able to afford a larger stick burner. The taste of things that come off the stick burner is superior to what comes off the traeger, and that's a fact. But once again, I regularly use my traeger because it is far easier to clean, maintenance, and requires less attention to maintain temperature, which is also a fact. I can flip on the traeger and go do yardwork without having to worry about the fire going out or anything, and when I come back, I've got a delicious meal waiting for me. If you're offended because you overpaid for a Yoder when you could have gotten a much cheaper pit boss and gotten very similar results, that sounds like you're being snobbish about the brand.
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I have over 35 years of charcoal experience. Weber, New Braunfels offset, Kamado Joe, bullet smoker, UDS, and now, like you, I have a Pitboss that I was skeptical of getting. I don't think it can replace charcoal but it can make my life easier at times. It's a mess to clean up. The led temperature read out and probes are off. Temp by 25 degrees and probes by about 7, but as long as a guy knows this it's fine. I haven't done a pork butt yet but I'll definitely give it a try. Kitchenaid mixer with a dough hook to pull the pork making it even easier. Keep the videos coming. You're doing a fantastic job.
hey great idea for the pork..what kind of Pellet smoker do you have..thanks for the feedback
@@TheFlatTopKing It's a double barrel model, not sure which one. Pellets on one side and propane on the other for when I'm really lazy. I have to admit I don't use the Weber that much anymore and I have made some pretty good stuff on the pellet smoker. Ham, no effort at all, people telling me after I cooked a ton of stuff for Christmas party, " This ham is awesome!" I'm in shock. I spent hours on the rest of the spread. The learning curve for me was a lot steeper but I'm getting there.
I bought a home in June of this year and the first thing I bought myself was a Weber master touch 22. I had never grilled on charcoal and figured it was the original “8 in 1” grill. Since then there’s been weeks where I’ll cook on it all work week then smoke something on Saturday and I’ve fallen in love with it. I bought a pit boss yesterday because I have two pork butts, a rack of ribs, and Mac and cheese to smoke for my home warming/ birthday party Sunday and it’s hard to do all that in one day on 22” kettle. I’ve never thought a pellet smoker made quite as good meat as a dedicated smoker but hopefully this Lexington can beat my Weber skills. If I had to own one it would be charcoal but I’m doing the burn in on this pit boss right now and I can already tell this thing is just gonna be easy to run, and that’s very welcomed for what I bought it for
Awesome video and great comparison. I think it boils down to ease over the ritual of using a stick burner. I have both and sometimes it is just relaxing to get a beverage and start a fire, get the thing up to temp and check on it every 30-45 minutes. However, the set it and forget is sometimes very convenient. I'll happily eat and enjoy the results of both.
Buddy thats the nail on the head...when the finished product is that close...I agree...cool day and plenty of time....get those coal lit up...
I also was a lifelong charcoal/stick griller... I finally broke down and got a pellet grill... I'm never going back... I am very satisfied with the flavor I am getting on my pellet grill. It is so much easier and cleaner with the pellet grill... Great video...
Buddy i am so happy you said that....i can NOT be the only one...i will never not have one.....i like having both...
Great video. I have the weber Summit as well as Memphis pellet smoker as well as my flat top and 8 other grills I love the pellet grill but still like the summit better but I do have the slow and sear low profile attachment which is a game changer Thanks for all your work You've taught me how to use a flat top
WOW...buddy thats alot of grills..holy cow...that a big back porch...ahahhaa thank man i appreciate it...
The line up here is 2 BS griddles 22” & 30”, Weber S430, Vision ceramic, and a Yoder S480. They all have their purpose. But for ease of the pellet smoker on a long cook, they are hard to beat. Most of the time, the time I have is the boss. Great cook, enjoyed the show!
Great line up Hank...i agree..is so hard to just to say I will work harder for so close of an outcome...pellet smokers have come a long way for sure
Like you, I grew up on charcoal grills. My father-in-law bought a char griller pellet smoker probably one of the first ones on the market that we seen in our area. Not long after he bought his I bought a first generation pit boss 560 I believe. I still have it. It works great. I’ve never had to replace anything on it and I don’t see myself ever going back to a charcoal smoker.
One recommendation I will make is the country smoker table top grill is probably one of the best things I have ever used for burgers and steaks. Everything comes out so good it’s impeccable so if you’ve never used one, definitely pick one up they’re not that expensive and your taste buds. Thank you for it!
I love you guys, I have learned so much by watching only two podcasts. I have a pellet grill and a Oklahoma Joe. The OJ, is semi retired due to the ease of use with the pellet grill. Try frozen pizza on the P grill, amazing 😍 Thanks you for sharing your gifts
That is awesome! Thanks for the support...Yeah I need to try it..do you use a pizza stone..
Great presentation I have bought Weber performer and pit boss pellet grill. I had an 8lb pork butt I used the pellet grill for overnight cook at 225 I injected the pork with apple cider took 13 hours once it got to 203 I put it in crockpot on warm setting until it was ready to pull.
sounds legit...im down with that
Have had a pellet smoker for years , love it makes great ribs. Agree that how easy it is to use , make it a winner. Thanks for sharing.
Thanks Billy...i am so hooked..hahaha its incredible
No tf it don't. Stop lying
GREAT VIDEO. I HAVE A Weber kettle. And a Broil King pellet Crown 500. This is a fantastic video. Thank you. Cheers from BRANTFORD Ontario
Hello there. Are you happy with the Crown?
That's what she said. lol Great video. That pulled pork looked amazing!
Thanks for watching bud...i really like that new charcoal chimney...bad ash....
Great channel guys. I went Traeger 3 years ago at home and Country Smoker for road trips and never looked back except for burgers and dogs. Burgers and dogs always over charcoal.
Probably the best...aint arguing over that one...
I love love love my Weber charcoal grill, but not for low and slow cooking. I did it for years and it required constant babysitting. Picked up a pellet grill and it made life so much easier. I can literally set it and walk away. I still have and still use the Weber all the time for burgers, steaks or anytime I need that searing hot grill. So for me it's not a "which is better" comparison. Weber for hot and fast, pellet for low and slow, and of course the griddle for the foods that you can only do on a flat top.
Not sure if you know this....but on my Pit Boss they also have in other models...Their pellet smokers have a flame option.. I just absolutely love....open a valve and BAM live fire...now the best of two worlds....
I am like you, grew up with my dad only using charcoal. I've also only used charcoal in my adult life and I struggle with big cooks like brisket, butts. Keeping temps consistent is a huge task that always leaves me defeated lol. I'm all for convenience at this point and will be getting a pellet. I have nothing to prove to anybody with my veiled charcoal prowess. I will always respect and admire those who can get it done with charcoal only.
Appreciate that....I dont think I would ever not have a pellet grill again..nor a simple charcoal...
I do lots. Of each. On my 5th smoker, Pit Boss pellet, currently. Usually 10-12 hour smokes. Sometimes 15. Nursing charcoal to keep temp at 220-225, is a labor of love, emphasis on LABOR!! in comparison, the 2nd smoke on the pellet, I went to town, 35 minutes away, for bowling league. Without a 2nd thought. It frees me up to do more than just monitor temperature. Taste, and "appearance", to me, are equal, so have to give the pellet a leg up, just because of the lower labor level. I just prefer having the time to spend on side dishes.
Thank you for your honest review and opinions!
I just recently got my first griddle, a BS E-22". A week later, gave it to the kids, bought a 36" gas, as well SS another gas for the other kid. And, converted the gas on the other half of the pellet, to charcoal.
SO ready for Indiana winter! 🤣🤣
Thanks again, for your channel!
Hey thats so spot on....technology has closed the gap so much in these high end smokers that i completely agree...set it and forget it...thanks for your support
Finally a good comparison I think this a very unbiased review you honestly really can’t tell the difference. Reason why the last few years at the Memphis May competition pellets grill user has done very well
Technology is really catching up to charcoal...I completely agree...
Everybody loves my bbq but my wife.
Glad to see yours loves bbq!
Just recently bought a weber summit and the wifey ate up all of the ribs I made up for her. I'm a charcoal fan through and through, very impressed with my summit
Absolutely....love mine...one thing that will never leave the porch
Totally agree with the oven finish! No need to waste pellets or charcoal! Good step!
Hey thanks Don....i appreciate that
Bro I was the same way. I'm 49 and grew up on charcoal and I used to dogggg the hell out of pellet smokers....until I finally caved and got my Pit Boss 4 years ago.
I absolutely LOVE my PB and can turn out awesome briskets, ribs, chicken, burgers, reverse seared steaks, pork chops, Thanksgiving turkey, pecan pies and a whole lot more.
Bud welcome to the family..glad i am not the only one...technically is Definitely changing things fast...
Love my Blackstone griddle. Now I have to go buy a Pellet grill. Totally worth it from watching this video. Who made the Navy Flag you have on the wall. Looks good brother. Keep up the great work.
Great Veteran that reached out..Waves of Grain Woodworks...tell him you saw if from here and he might help out
@@TheFlatTopKing Thank you Will reach out to him. Later Brother
Thank you my friend. I also have cooked on a charcoal grill/ smoker forever and have been considering a pellet smoker. I do have a big chief electric smoker and that does alright but now I see that I do need an upgrade
Sounds great! this is the only Pellet i have dealt with so not very familiar with goods and bads since i have nothing to gauge it on...BUT man has it performed...
Such a great comparison! I grew up cooking on the kettle with my pops, and have used pellet smokers with friends. I think I told you a while back, I was choosing between the griddle and smoker, and ultimately chose the CS 600 (because of you), but when I have the space to have more than 1 piece of equipment again, I think it'll be a kettle! To be honest, I wanted the taste test to be nothing but the bark... That deep color on the charcoal is just how I like it!
amen....i will tell ya...these pellet grills are quickly gaining ground..
Excellent comparison Neil! I’m sure it’s hard to pick a winner on this one they both looked amazing, charcoal is all I knew growing up also and I haven’t made the jump to a pellet yet. But very informative and they both looked awesome! Cheers🍻
Thanks bud...i appreciate that...
That was a great comparison. I've used the charcoal grill and the pellet smoker, and I honestly can't tell the difference, either! But Amy sure appeared to enjoy BOTH 😅 I call it a successful cook when the Mrs. enjoys it...nice job!
Thanks for watching! I am glad you said..it...we still get comments on how 6 years ago they bought a pellet grill and now have a 1,000 ceramic beast and it out prefromes every time...im thinking the pellet game has changed so much and the pellet grill you bout is on the bottom of the line.....no way is it comparable
Fantastic video. I have both myself & have cooked both brisket & pork butt on each. We’ve preferred the Weber as a family but I have a Traeger & I can tell by watching it’s not putting out as much smoke as your Pitt boss.
Great video always enjoy your content.
thanks Louie..im glad you see that...i have already people comment saying the pellet smoker was not working right because its not smoking all the time..etc...I have to say this one has been fantastic..definitely hard to beat
10:52
Totally Neal, you are 100% correct. Once you’ve wrapped, it’s only about cooking with BTUs. Not building smoke flavour.
As Harry Soo puts it “BTUs are BTUs”.
Most RUclipsrs finish on their grill for the video, but why waste pellets / charcoal.
Clever.
100 and when I do… the hate absolutely pours in… I need someone bigger than me to say that part out loud…. It’s crazy
if you have never tried a picnic shoulder with the pork butt you should definitely try it the 2 mixed together are a game changer
Awesome video…. I have a gravity feed and a pit barrel and a couple of Weber s. I still can’t bring myself to buy a pellet grill, but you are tempting me to do so.
Thanks for all your content Neal…. Keep up the good work!!!
hahahaha....im telling ya...i as anti pellet..till now and I will never not have one..
How well does the gravity fed smoker hold temp settings? How long can you hold temp during cook?
@@David-qr8pi it stays within 5 degrees the whole cook and I get around 8 hours without adding fuel using lump charcoal
@@harryhoffman7827 thank you.I have a stick burner and a pellet grill but I really like charcoal. Gravity fed seems to be the way go.
I love my traeger but only because i can set and forget buuuuuuut if i can "babysit" i will anyways l always choose Charcoal or wood over pellet. There IS a difference
I agree with you on no need for the smoke tube. I think a lot of the folks that "need" them are used to cooking on dirty fires or have a pellet smoker that keeps a really tight temp range and doesn't produce as much smoke as the pitboss.
one thing for sure is technically has come a long way and quickly closing the charcoal gap....i think your right
Fun and great comparison. This is the first of your smoking vids I’ve watched. Using AJC for your spritz, I’ll try that on my next butt and ribs. Thanks! From the comments, I know injecting ain’t an issue. The only thing I could offer as a “try” is, smoking a ramekin of lard during the smoke (I’m lazy) and drizzling that on your wrap before wrapping. Next level for me, on all my devices. Yes, I’ve just bought a flat top because of you and Amy! My Best sammich maker ever is having fun! Y’all have made a lot of people smile! Go Gators, y’all still in the hunt!
Tim I appreciate that...really do..great suggestion..what griddle caught your eye
On the day I finally decided to buy one, I found a Royal Gourmet really really cheap. I’m enjoying it and the start of my griddling journey. Thanks again for your help!!!
@@timodonnell7065 no problem
Hey man congrads on your pit boss , i have had one for a few years i love it i have cooked about every thing on it even a cake mine usually will run around 260 or 265 sometimes at the 250 setting no issues though i still enjoy the charcoal but on long cooks i use the pit boss enjoy
That's awesome thanks Jimmy
I did a beef brisket on my pellet, first brisket I ever did, turned out AWESOME there was no left over. I prefer the pellet because I'll cook over night so I can "set it and forget it" so that's what works for me :). love the video and it looks like they both turned out delicious your wife couldn't stop picking at it, even ate the piece off your shirt lol :)
haahhaha your 100 correct...they are incredibly easy and with technology they have advanced to much..its closing the gap fast...
Both look perfect to me. Have yet to do a pork butt on mine but it’s coming soon.
Heck yea...the sec championship would be a good time...ahahhaha
Great video I have them all kettle pellet gas stick and use them all my only point would be when u watch your video and you take the shoulder off the pellet grill look at the bottom you have no bark or color cause it’s to close to the pan I say ditch the catch pan on the pellet grill it will moisten back up during the wrap just my opinion though keep up the great videos
Well your not wrong...thanks Lance
loved the video. vac seal some of that for winter.
its all gone..hahahah we had the family over for a get together...I thought some of those doggy bags to go looked awful full hahaha
My first smoker was propane and I could make a good pork butt. Then I had one from a pellet smoker and began to see how using primarily wood as a heat source could improve the flavors. Then I bought a kettle grill and loved the results and it resulted in retiring my propane smoker and my propane grill. Now, I use an 18" Weber Smokey Mountain for smoking and grilling and haven't looked back. To me, it's a matter of good, better, best. My preference always leans toward charcoal but pellet smokers are really close. Technology has improved them greatly and makes the gap very narrow. Fire management isn't much different between my WSM and a pellet smoker after about the first hour getting the WSM zeroed in. Love them both.
Great insight Rodger...i agree..technology has made vast improvements with pellet smokers..
Out-Frickin-Standing cook my Brotha ✊🏼🧐!! Both them Butts look absolutely 🔥🔥🔥! You gotta do another side by side challenge, maybe with tritips or brisket. Yes your the Flat Top King, who can also throwdown on the grills just as well 😉👌! Your Kung Fu with the cooking is Grand Master Level…ijs. Cheers y’all, super awesome episode 👊🏼😎🤙🏼
hahah thanks bud...I want to take a but and smoke it till wrap stage and then barise it in birria sauce...what say you
@@TheFlatTopKing i say… now thats a FINE IDEA ✊🏼🧐👏🏼👏🏼👏🏼👌!!! I cant wait to see that 1
Use to go to cook compitation in Memphis area on backwoods smoker. Now 30 years later im getting to old and have been trying to do my homework on pellet grills. Can you and your viewers give me their recommendations. Thanks
That meat candy is money! Both look awesome. I think the Weber summit being double wall insulated is why it never stalled. “ that’s what she said!” Lmao! Awesome cook and comparison Neal! Cheers my brother!
hahahaahaha thanks Jay
I’m gonna give my honest opinion. I was born in late 70’s and never had BBQ prepared any other way than on an old style Weber grill using original Kingsford charcoal briquets. My dad was great at cooking on it and all my extended family boasted on his cooking. He’d actually created a reputable name for himself locally and did all the cooking for local fundraisers. Later in life my father bought a professional built Rotisserie style charcoal BBQ grill & became a Master Pitboss & began competing in competitions, Winning blue ribbons on several of his competitions on Ribs & Boston Butts. He’d perfected his own sauce and style of cooking. Ribs were best I’ve ever eaten in my life & others have said same thing. They were second to none
Some 7-8 years ago, My father jumped on the pellet grill band wagon and began experimenting on his perfected technique and proven method with this new style fancy grill. His once extraordinary consistent cuisine of nearly 50 years was changed & replaced by a convenient set it and forget it style grill that produced a substandard flavor compared to that I grew to love and expect. His BBQ nowadays is just plain ole mediocre and absolutely nothing to boast about. He no longer recieves the compliments he was oh so used to getting. Yeah, They’re simple to control & easy to use and mostly hassle free. But man, I can sure taste the difference between food prepared on a pellet grill and food prepared on Kingsford charcoal briquets. I’m sorry, But I live between St Louis Mo & Memphis Tn and know what real authentic BBQ is supposed to taste like. Kingsford is still and will always be the BOSS!!
I did another Butt over last Friday night on my SnS kamado with charcoal and post oak chunks using the new Meat Church recipe, and it was pretty great. I tend to rest my butts for 8-12 hours in a 170 degree oven (since I don't have a warmer). The thing that made me want to try that recipe was that it calls for putting the Butt in a disposable half pan, then wrapping foil over the top for the wrap, and this way when you pull it, you end up dredging it through its own jus, and that sounded like a fabulous idea. Turned out pretty well too.
I've got my eye on the LoneStarGrillz pellet smoker, as it's the only one that's really impressed me in terms of design and what I hear of the smoke it gives. But I've got my eye on the LSG Insulated Vertical Smoker as well. I'm about out of porch >_>
ahhahaahha sounds like me....so we had to expand the porch...lol..dont stop just keep expanding
I agree with you and I have done it both ways, never done an offset though. But I get the thinking of the purest but a pellet smoker is so easy, kind of like an automatic in a 4x4 it makes it easy. I do like the pellet smokers and I do drive a manual but there is a time and place for both.
Perfectly said Alan....Merry Christmas bud
Great video! Like always I get hungry after to watch your videos!! What is your advice for windy areas? For me smoker pellets looks more practical. I don't like to cook with charcoal when is windy, the smoke is always following me direct to my eyes.
ahahahha this pellet smoker has just the same amount of smoke if not more because it always is burning wood. Its funny that far away we have the same thing happening...that smoke follows everyone..hahaha..I think wind would not have that big of an affect on pellet because how the unit is made...whereas the charcoal breathes from air and when the air is forced and guest it make it more difficult to control temps
Have you ever used the green egg?
My bottom line is I think beef, as in brisket, is better over charcoal. ( I have the Weber Summit Kamado). Other things such as pork, chicken, I dont mind the pellet smoker. I will say its tough to beat poultry over charcoal lump on a rotisserie. That one is tough to beat. A big reason I have the pellet smoker is I still work so its a lot easier to cook with whilst Im at work. Oh, and btw, I use the fireboard controller and fan with my Summit Kamado and it keeps the temp within a degree the whole cook so that part is pretty easy. The pellet smoker is easier to clean up though. Thanks for the video!
@@fishindoc6025 100 amen
Great video!
I have the Weber Summit Kamado. I believe it’s a lifetime grill/smoker. I also use a HUNSAKER barrel smoker.
I’ve owned a few pellet smokers, sold them all. RECTEC pellet smokers was the most impressive one of the bunch.
I agree, can’t beat the convenience of the pellet smoker.
However, once you learn how to stack the fuel and chunk wood, a Weber or Barrel smoker is just as convenient.
BTW, I found two of your white Handles spatulas! 👊🏻
Hey thanks for that...NO way how in the world...Glad you found em...
They look fantastic. I can almost smell it.
Yes Sir...
The competition smoker from pitboss will do a better job.
I cooked 6 at same time for a graduation party. turned out awesome. ps. love your channel.
Sounds great!
That looks really good👍🏼👍🏼👍🏼👍🏼👍🏼 get some slaw an that on a bun , an a big ole cup of tea 👨🏼🍳daddy
love it...right down my alley...
I had a Weber Smoky Mountain and absolutely loved the food from it. BUT I found it a real pain to babysit, especially on windy days and in the Canadian winter. I got a Traeger Ironwood 650 a few years ago and I’ve never looked back. It’s pretty much set and walk away but I can also remotely monitor and change settings with my phone. No more having to get out of bed at 4am to be sure my cook is ok.
well said....really is convinced
I love the ease of my Pit Boss.
yeah absolutely...and the results are so close....head to head blindfolded you honestly cant tell
Finishing in the oven, Harry Soo says BTU is BTU regardless of grill or oven when the butt is wrapped.
I agree....its more about efficiency..its takes way less to finnish in the oven than it does on a pellet grill...it takes power and pellets...
Good video. I’ve used both a charcoal (Weber) and pellet (Traeger). I don’t know if it’s just the dark, richer color I get on the Weber kettle, but I much prefer charcoal. Traeger is good as well, but doesn’t develop as good of a bark. Maybe an extra tube of pellets would help.
Well to be honest I agree the charcoal gets deeper but the flavor didn’t change enough to make it over the top good.
As for the pellet smoker and I AM NOT saying this about yours...every brand has good better and best..based on features and metal thickness. Mine is really thick metal compared to ones I have felt at Walmart and lowes...i personality think that helps...
Just got a WSM, loving it.
Yeah absolutely...just filmed another video a few days ago with it...need to use it more
I like the idea of the RONCO method (set it and forget it) start it at night and wake in the morning to smoked whatever but I hate the prices. Whats your opinion / thoughts of the Gravity charcoal / wood smokers?
I personally dont have experience with them...I do however like the idea..I have a friend how has one and loves it...ooohhh i actually have 2...
Wow. I'm in the market to buy one between the two and think on getting the pellet smoker using a smoke tube.
I honestly have almost stopped using a pellet tube...just didnt see the difference for the work...if interested we actually started another channel based on pellet grills from the support we received on there...
www.youtube.com/@PelletsandPits
This was an awrsome video. I now have the guts to try pork butt on my Weber Kettle. I just hope I have the patience for such a long cook. 🫕
Well try this out...ruclips.net/video/Mdef4uYTCcY/видео.html
Heath Riles stuff is awesome!!! try his new competition bbq rub
I know. Cant wait to try it
What is "best" has sooo many variables. I will say a pellet is definitely the easiest. But not my go to for long cooks. Pulled pork and brisket go in my Insulated vertical smoker from Lonstargrillz. Once up to temp it will hold steady for 30 hours if that's what you want to do. But like all vertical smokers it takes about a hour to get up to temp. So important to not overshoot your temp. It takes forever to come back down. I still occasionally use my 22" webber smoky mountains. I haven't used either of my offset Pecos in a very long time. I'll do something this holiday in one of them. Been enjoying using my rotisserie in one of my webber kettles, lots of fun. So truth be told for me getting a pellet cooker just doesn't make sense. But for folks just beginning to start down the bbq path it's a good first few steps. But like Harry Soo says so often " it's not the pit, it's the pit master" amen brother Harry,amen. You folks have a great day 🌤 😀.
thanks for your insight bud...always appreciate it
Good comparison here sir. I've got a masterbuilt electric smoker that I've cooked some amazing food on. I'm thinking about a masterbuilt gravity series charcoal smoker. You light the fire, and set the temp on the smoker which controls the fan speed. Basically it's the closest thing you can get to a true offset smoker without all the hassle. I'm wondering if it's worth $1,000 though. I made some AMAZING burnt ends on my electric smoker last weekend. Not sure how much better my food can really get.
Thats tuff for sure...I have found that so far when actually using coal or wood are still producing a better product...better bark etc..BUT the ease of a pellet is undeniable, AND they are slowly closing the gap, in technology which makes the powered options produce more smoke...
@TheFlatTopKing Thank you sir. What I wonder is flavor profile from charcoal smoke vs wood or pellet.
@@calebhuff3397 charcoal had always been my favorite… but that’s because that’s how i grew up. I still prefer charcoal to 100 wood. Heck I even like the charcoal blend with pellets. Always have em.
@TheFlatTopKing Should I get the gravity smoker? It's as simple as a pellet smoker but it will reach 700 degrees, and charcoal is the source. Light the fire, set the temp, walk away.
@@calebhuff3397 The biggest question I have… can you add wood chips or chunks for flavor.. if so and that’s really what’s it’s down to 100 absolutely
You need to check out a masterbuilt gravity series! It is a gravity fed charcoal smoker that works like a pellet smoker! It's kind of the best of both worlds I can light it then set the temp and forget it. The 800 even has a griddle insert.
I honestly have been drooling over it...i would hate to get it because I already have both..its scares me to think i would like it so much and get rid of the 2.ahahahha
@@TheFlatTopKing haha ya that's what happened to me I haven't used my kettle since I got one. I still use my pellet smoker occasionally for the convenience and the Hopper runs longer on my pellet smoker. The flavor on the charcoal though is amazing! I saw camp chef released a woodwind pro that is a pellet smoker with a smoke box you can fill with charcoal, wood chunks or whatever you want it looks really good too.
I’m not a butt guy but you made that extremely informative and interesting. I won’t run out and buy a pellet or a Weber but for someone in the market this scored higher then your football team. Amy seemed to go back more often to the one one the right, I wonder why? OK, after you devour 2 butts have Amy show us how to make us a nice salad! LOL
hahahahah i like the dig...its still a long season and happy were we are at..look where we were 2 years go...dumpster fire
@@TheFlatTopKing Univ made great changes, recruiting and staff, UConn should Mekong some changes like that!
Great video!! How often did you need to add more charcoal?
I didn't have too...its really efficient...
Already know what wins. That webber all day everyday. I own both myself. Green Egg and PitBoss 1100 Proseries. Pellet convenient but can't beat the Green Egg on a Pork Butt. Also Cherry wood or Cherry Pecan mix for pork
If I bought a pellet grill and later found out that I couldn't set it in 25°increments or less I would take it back to were I purchased it. One of the selling points of pellet grills is that you can dial in the temperature you want.
I dont have to admit...that is true..thats so far the biggest thing i dont like...but i do know that if its at 300 the far right which is what i did cook about 15/20 degrees cooler...that helps my mind
@@TheFlatTopKing
Thanks for the honest reviews.
I love the content the two of you put out. About time for the "Microwave Queen " to give us another lesson don't you think?
Approximately how long was the total cook time? On smoker and then in oven? Thanks!!
Oh man...this was a while ago....Smoker till around 160....then wrap....then oven for till 200 ish....probe tender...I think about 6 hours on smoker and 3 to 4 hours in oven...1 hour rest
@@TheFlatTopKing thanks! You’re awesome. We ended up doing to entire cook in the smoker, turned out perfectly! Love your videos!
When does black bark cross from tasty to burnt.
Well haven't found that out yet...I think the video and the sun darkness it up quite a bit..
When you use your pellet smoker does your skirt fit well?
what a dumb comment....
They both look awesome! Great video👍😊
thanks Bobbi...do you do any smoking...
@@TheFlatTopKing my only grill right now is a PK original, so I stick to small things. I ordered the Arden indoor pellet grill, but it will be a wait while it’s being developed.
I’ve got pellet smoker and a Kamado Joe, UDS and Stick burner. Definitely my preference is the stick then Kamado Joe and pellet last even though all are good.
Interesting...what wood do you burn in your stick
@@TheFlatTopKing I use Hickory and a lot of fruit woods . Thinking I’m going to ditch all my smokers keep the Kamado Joe for pizza and buy a Stumps Gravity smoker for smoking
@@TheFlatTopKing my pellet smoker is a 1950 Fridge with a pellet pro pellet hopper in it.
ive never used a stick burner so all i know , is pitboss or Masterbuilt. partial to the PB. and with all the brands of pellets, its mind boggling which has a better smoke taste. if i had the ability to use stick burner, id use stick. pellet is convenient, but def love the taste.
how do you like your masterbuilt
Just exactly like you said which one works better for you .I don't like pellet grills I miss the enjoyment of the charcoal grill. Keep an eye on the temp use a real wood like a pro and Weber ✅all the time 😜‼️💯😂... Thank you
I completely understand...i am a charcoal guy through and through...my whole life..until i need just a touch of smoke when i get home press a button and get dinner on the table in a hurry..i cant believe i like it so much
I've been looking into charcoal pellets or charcoal/wood blend pellets. Best of both worlds. No rinse and pat down first? I never washed meat....until I watched a video where a meat packer said you don't want to know what may have happened at the factory lol. Whoops, there's the floor
ahahahah nope..hopefully the bacteria is killed by heat...i wouldn't worry about that..home cooks are far more dangerous than things like that...do you use a binder after you wash
@@TheFlatTopKing no I don't. I dry the ever living out of it, but the fats/blood/juice still reemerge and are tacky enough for seasoning to stick. Just rinsing to get the initial slime and grime off lol.
I was a pellet hater. I was 100% Stick burner.....until my first cook on my Recteq..... I run by butts start to finish at 225* and never wrap. There is a DARK bark and always moist.
hey thats great...yeah technically has come a long way for sure
@@TheFlatTopKing I made every negative comment on easy bake oven type grills and such.
But the proof was in the pudding, in 3 years not one messed up cook! Everything from butts to brownies are better!
You SHOULD have let her do that test at the end! My man, you missed that one but great video still
Good detailed video, but I honestly think a better head to head comparison would have been to compare the pellet smoker to one of the newer gravity fed charcoal/wood smokers, like the Masterbuilt 1050 or the Chargriller. To me, no comparison. The ease of the pellet methodology with actual charcoal and wood can’t be beat!! Yes, I own a 1050!
Great suggestion! You aint wrong...I only have these so kinda hand cuffed..but Definitely understand
Hey David - this is my nephew. Glad to see your following him. He makes some really awesome food!! Hope your doing well!!
@@carolinejohnson1470 Hey Caroline! I'm doing great and hope you are too! I love the channel and follow a bunch of griddlers and smokers, so this is right up my alley.
Hi!
Great video!
Ive seen a couple of your videos using the pit boss navigator - how well does it hold the temperature in your experience? Are there major temperature fluctuations on this grill? (Since it is not a PID controller).
I'm thinking of getting this grill and would like to know if it's recommended :)
Thanks!
I am sure I hit you up on another platform...if not let me know...thanks for commenting
Looks great!
thanks
I have had my Camp Chef pellet smoker a few years now. It has run flawlessly. At times it does lack smoke flavor in comparison to other methods. I do have a smoke tube to help out the grill. I have about 15 different BBQ rubs. I have a Bucee's just down the road from me so I can get Killer Hog and Meat Church products. I also have a collection of Heath Riles seasonings also. Butts are one of the easiest to cook. They are very tasty. Yes, I use a 5-gallon bucket with the sealed lid to keep moisture out. Love your videos. Go Vols!!!
Great selection of spices for sure..I appreciate the support ....GBO
Use the Tube to do COLD smokes like Cheese, Salt, Pepper, etc... Works great!
Great idea thanks...been wanting to try smoked cheese any suggestions
@@TheFlatTopKing Guda is my favorite
Also, coarse ground salt & pepper are great. Use a splatter screen to spread it out on.
Don’t have a pellet smoker, but have done some research on them. My feedback tells me that Traeger pellets don’t generate as much flavor as others. The pellet smoker itself is good, but don’t buy Traeger pellets. FWIW…
Leaning towards a Green Mountain pellet smoker right now, but I still like my Weber kettle and have an old Cookshack smoker (works great).
i have seen the green mountain but not much chirping about it..If I can give any advice on my Pellet journey. Go to stores and feel them. All brands that I have found have different thickness metals..that helps keep temps more consistent...the WIFI idea is fake gadget..most people already have there thermometer system set up...more money for no gain. I also have really enjoyed the sear ability...I would NEVER have one without it...two grills in one...i just wish the sear part was larger...thats just me Manny. Reach out If i can help
My Green Mountain holds temps very well. I love a pork butt on the pellets! But my ugly drum cooks all day maintenance free and cooks a great butt also.
If interested we actually stated cooking channel just for things like this...its mostly pellet grills with some charcoal and getting a stick burner soon...ruclips.net/channel/UCmdoZJf5jICSU8Lm4tXh4NA
Good to see you cooking on some smokers, let's see some more, flat tops are ok for burgers, but steak and chicken are much better on a grill
You got that right!
Nice, didn’t hear anything about the money muscle. That’s the part of the butt you set aside to make your sandwiches or put in your plate. If or when you do a Brisket on the pellet smoker. Or the charcoal grill. Save some of the fat you trim off and put it in one of your
Griddle tin grease catcher and put it in the smoker when you start your cook. When you wrap the brisket, pour some of the renders fat on top of the brisket and finish wrapping and finish off the cook. Amazing.
I have some brisket videos...I actually render the fat out and inject back in before i cook...check it out if you can
It was killing me until your lady said are we trying it.
Hurry up and try it. Lol.
ahahahah she aint wrong
Hi your a good cook
Put that stick up against an gravity fed. Char griller or Masterbuilt
The pellet smoker is going to be better, but I don't know if it is worth $500 when I might be only smoking once per month at most.
By adding a Smoke Chimney to my Z pellet grille, I have plenty of serious smoke ! Why are these chap devices a secret ? Loading these tubes with pellets and wood chips, they bellow smoke !
Masterbuilt gravity VS pellet. No comparison. You should get a Masterbuilt to add to your cookers.
I think that might be down the pipeline...i have a friend who as one and swears by it..
Here Is a tip for you on your pellet smoker. Get a couple smoke tubes and pack them with pellets and set them next to your meat. It'll give ya a lot more smoke
I think in the video we talked about that...i have em...Definitely adds more smoke
@@TheFlatTopKing I must have seen a bight shiny object and got distracted haha
You’re the best. Well TN kicked UK butt, then GA happened. I just don’t know.
thanks Bill..cant win em all..we are still all VOL
Me. I'm one of the people in the background. Charcoal FTW.
beef tallow tortillas?? Uhhh Subbed
Awesome...really appreciate that...cheers
Should do pellet vs electric smoker
Yeah not a fan of electric smokers...i dont have one...
Nice video, but you lost me at finishing in the oven!
Why....once wrapped all the smoke is adhered...the oven is way more efficient...just curious
I've always called pellet smokers "bbq with training wheels". Not to be condescending. We were all beginners at one time, and using a pellet smoker takes the fire management part out of bbq, which is really intimidating for most newbies to bbq. Choosing good pellets makes a BIG difference on the smoke flavor. There's plenty of good pellet comparison videos out there. (Mad Scientist BBQ has a good one)
Although I haven’t had alot of experience with other pellet smokers...this one is so good so far i haven needed to look further...do you think I am missing out..i hope not because i have been so happy...i do think after doing a ton of research and physically handling a lot of models that there are good and better based on thickness of metal and technology. Any wood pellets you recommend...
@@TheFlatTopKing I think the brand of pellet smoker is far less important than the type of pellet itself. There are SO many different pellet brands that it can be intimidating to choose. Pit Boss pellets are fine if you're more interested in price. Knotty Wood is known for producing good smoke flavors but are a bit more expensive. Royal Oak has a pellet that is supposed to mimic charcoal flavor. And Kingsford has flavored pellets with garlic&herb, or chili lime. There's a whole BIG world of pellet possibilities out there. That's what makes it so fun.
@OliverLeveritt it seems like you've purposely misinterpreted what I was saying. A pellet smoker takes a lot of guesswork out of the bbq process.
I have a traeger that I still use to this day. That's literally how I learned how the process of making good bbq. Before that, I've owned a series of cheaper charcoal smokers, the kind you get at Home Depot for under $200. They were a huge hassle to manage and required constant attention due to temperature swings. I've only recently been able to afford a larger stick burner. The taste of things that come off the stick burner is superior to what comes off the traeger, and that's a fact. But once again, I regularly use my traeger because it is far easier to clean, maintenance, and requires less attention to maintain temperature, which is also a fact. I can flip on the traeger and go do yardwork without having to worry about the fire going out or anything, and when I come back, I've got a delicious meal waiting for me. If you're offended because you overpaid for a Yoder when you could have gotten a much cheaper pit boss and gotten very similar results, that sounds like you're being snobbish about the brand.
100% finish in the oven. Waste of effort and money using the bbq. Thumbs up.