a quick light-science explanation of why a smoke tube is so effective (on ANY cooker): in a smoke tube, the pellets are burning (smoldering) at their own native combustion point, which is commonly around 400-500ºF. since a pellet smoker uses the pellets for the cooking heat, it burns the pellets at a much higher temperature. with the assistance of the fan (think blast furnace), the temperature in the burn pot of a pellet smoker is twice that of a smoke tube. nearer, even over 1000ºF. At these higher temperatures, there are flavor compounds that are burned off before they get to your food. (side note: this is also why users of full-size pellet smokers don't usually have significant issues with white or "dirty" smoke.) Wood products give off a different mix of flavor compounds at different burn temperatures. You get a much stronger smoke presence burning pellets at lower temperatures. I learned this using the Ninja Woodfire electric smoker. Many people feel the smoke flavor it delivers is TOO intense. Ninja Woodfire users who also have full-size pellet smokers are always surprised at how much stronger smoke presence they get from just 45-60 minutes of smoke on their Ninja than from 4, 6, 10 hours or more on their full-size pellet smokers. Additionally, you guys mention "pot roast." that's an effect of radiant vs convected / direct heat. similar to reverse-flow offsets, the large, heavy deflector plate (present in most offset-style pellet smokers, reverse flow offsets, and many cheaper cabinet smokers) introduces a significant amount of radiant heat to the cook. this delivers that notably more "potroastyness" than you get from say a traditional offset smoker.
The story at the end about your darkest day made me laugh so much. I’ve had very dark days myself 🤧😂 I currently have a Treager and got it so it would be easy to manage.,. Yet I still butcher some cooks. But I’m definitely getting the hang of it, and am SO close to just getting a Big Joe. Thanks for the great video as always!!!
Great video as always. I had a large bge for years and changed to a big Joe 3 because of your videos. It is a complete game changer. You’re a good dude, thanks for the great content.
Very interesting comparison. To be clear, you added a tube with wood chips on one side and a tube of pellets on the other in the gas grill? I'm not surprised then. Would love to see this again with a pellet tube in each.
This is a fun video. I've never owned a pellet grill and have no plans to get one, but I've had good BBQ come off one that rivaled my efforts on my Kamado Joe. The reason I like this video is it may encourage some gas grill owners that feel intimidated by the idea of smoking anything to drop the $20 on a smoke tube and try it out. After they catch the bug of making their own BBQ and they start the deep dive into how to up their game, I hope they remember to come back to your channel to go from beginner to master with whatever method they choose.
Agreed! I was a gas grill guy (Napoleon) for years and years until I tried a smoker tube on my grill. That set me down the rabbit hole! I now currently have 4 Kamado’s (KJ classic 2, KJ Jr. and two Akorns) and I’m even debating getting an offset just for fun.😂 This is an amazing hobby to discover!
I have a pellet grill (Weber SmokeFire), kettle, and kamado. Each has its uses. The SmokeFire smokes better than most pellet grills and has the venting in slits off the back where the smoke circles the protein before exiting. It also sears as good as a gas grill. That said, the kettle and kamado for sure produce better smoke flavor. Funny thing, my family likes the lighter smoke profile (and better bark and smoke ring) of the pellet grill. Go figure.
Each type of smoker is different and has a learning curve. In Texas I helped cook thanksgiving dinners in offset wood fired smokers to give meals away for over 8000 people for several years. I have won competitions using wood fired offset, gas fired, electric, and pellet smokers not pellet grills, but vertical pellet smokers that hold 5 Briskets at a time. It’s all in learning your smoker and how to use it. My favorite smoker I use at home is the Pit Boss vertical Copperhead series 5. It has a stainless steel interior five racks double wall insulation. For ease of use. For the most work and constant monitoring involved. The old offset 1/4 inch steel Texas style smokers have proven themselves through the test of time and quality of the protein they produce. I’m a 69 year old rancher that has sponsored many BBQ’s on my Ranch using Beef that I raised. I’ve even smoked whole carcass steers over open pits. A true pit master can cook great Bbq using any type of smoking method!
Great video!! Question…ive read that the quality of pellets makes a HUGE difference in the smoke flavor. I have six grills including a camp chef woodwind pro…everything but an offset which is two expensive for me right now…i like a lot of smoke flavor and the camp chef just doesnt produce enough smoke flavor even with adding wood to the wood box. Too be fair i used the cheap wood pellets from costco and Traegar pellets…not the best. I ‘ve read bear mountain and knotty wood pellets are premium. whats your advice and experience on this James. Right now My weber smokey moutain provides the best smoke profile cuz i can easily add wood chunks. My kamado joe does an excellent job but smoke profile is less. Ive tried adding wood chips to the smoke box but they dont ignite?Wish kamado joe would add a door to the firebox.
Great experiment James! I'd love to see you do this kind of comparison with a higher quality pellet grill that has better airflow, super-smoke, and just better quality smoke. Now - hearing the story of how much Sarah loved your neighbor's ribs........do you know how I feel when my own daughter picked your brisket over mine? LOL
I have been cooking on an offset, kamado joe, and gas grill with pellet tube for years. I almost bought a pellet grill until I tried one of my friend's and realized the gas tube gave at least the same smoke flavor. I rate them 1. Offset 2. Kamado 3. gas with smoke tube 4. pellet grill; especially if you consider the price. The Kamado is my goto because it just does everything. I have even done open fire with the embers Argentina style with a firebox next to it. The Kamado is just so versatile you can't beat it.
Depends on the pellet grill. I’ve watched a lot about the lone star pellet grill and it’s said to be very close flavor to an offset. Also will take up to 50% wood chips sold by LSG. Also heard Yoder is good but seen better review from Lone star
I love my gas grill but I feel gas grill is better for some situations like hot dogs brats and burgers. And searing a steak after Sous Vide. If going for Pellet I’d go for a lone star. I have the Kamado but have not used yet since just back from vacation and got it right before left lol. Just my personal preferences
great idea with thw smoke tube. If and when i use my camp chef woodwind pro next time i will use premium pellets and the smoke tube along with the woodbox to see if it can come close to my kamado or weber smokey mountain
Cool video! I actually have that same gas grill and love it. I do have a Weber Summit Kamado sitting right beside it so dont think I would ever do a smoke on the gas, but the result you got are pretty cool! I think another thing driving the Pellet market is just how easy they are to kick off and maintain. Some people want to cook because they like to cook and other like to cook because they just want the quick results. Thanks for the video!
I have a Weber SmokeFire EX6 Gen2, and have watched videos since 2019 about getting the most out of pellet smokers for a brisket. For the past three years now I have done various methods on the SmokeFire, and have found different techniques will produce a brisket that is very close to an offset smoker. We have a BBQ restaurant near our house that has won in competitions, they use offset smokers. When comparing mine vs theirs people most of the time pick mine, thinking it’s the BBQ restaurants. I believe for a pellet smoker you have to use the top rack with water pan underneath. This accomplishes three needed elements to help the cook and smoke: adds moisture to chamber, stabilizes the heat directly underneath the brisket, easy clean up. Second thing to do is put the brisket on cold (right out of frig) onto a well heated smoker at 200 degrees. The cold brisket will take longer to reach the 140 internal temperature, which is the point the brisket will stop absorbing smoke flavor. The smoker 200 degrees set temperature is to create the maximum chance for the pellets to generate smoke. The higher the heat, the less the pellets produce smoke. This step will last for 6 - 8 hours. You can also lightly spray the brisket to help attract smoke all while adding another layer of flavor with what you mix in the bottle. Once the brisket reaches 140, now it’s time to render fat and build bark. Start to raise the smoker’s temperature by 25 degrees every hour until you get to 275. The incremental increase helps to reduce flat bowing up and too fast of moisture loss. Now wait for the brisket to push past the stall, then foil boat it. The water pan underneath the brisket will need to have water added once you increase past 200 degrees, but be careful because it will catch drippings. But keep water in the pan to help stabilize the smoker. Once the brisket has been in the foil boat start testing for tenderness around 195. The foil boat helps to balance out the flat & point’s temperature, cook in its own fat, and keep building bark. This method does take longer than others, but gives the brisket the best chance to absorb the most smoke. The last thing I will add is the type of pellets. The Smokin Pecan SHELL Pellets are by far the best smoke producing pellets I use for long low cooks. They burn longer and have higher levels of lignins than wood pellets.
I was so relieved when I finally unloaded my Traeger Timberline and then used the proceeds to buy a Joe Junior. There's just no comparison - the Kamado comes out on top! And that whirring fan noise from the pellet smoker drove the missus crazy :) Another interesting and informative vid, James . . . keep 'em coming!
@@SmokingDadBBQ Did the same. Sold my Broil King pellet bbq and had a Kamado. Another parallel word opend up. No more dried ribs, no more smoke flavor so subtle to be called inexisting. Much more work to manage a kamado, but even more much satisfaction, flavor and cooking results.
The z grill best the woodwind with the tube. If I added a tube to the woodwind it would be better. I don’t agree the woodwind with the tube added is comparable to any offset I’ve cooked on or had food from
My experience is that it's not that pellets grills don't produce enough smoke, it's they don't produce the right smoke. I've used smoke tubes & whatnot in my natural gas grill & also my cheapo pellet grill. Juice isn't worth the squeeze for me. If I have to go through the extra steps to still have pellets on hand to use in a smoke tube in a gas grill application, have to light the thing off, have to reload it along the way etc, the smoke I get isn't worth the time/expense/hassle. On the pellet grill using a pellet smoke tube never got me any more smoke flavor intensity, so not worth it. I can get killer looking bark & smoke rings on my pellet for pork & beef items alike, but not the wood flavor intensity. My wife likes pellet smoker stuff & it's pretty to look at so there's that. To me, it's charcoal & smoke wood or straight offset cooker in order to get me what I want but it's not always about what I want thus I keep 3 types of cooking implements in the stable & rotate using all 3 at various times for various applications/needs (with natural gas grill being used far less than the other 2 types of implements).
I love a good brisket. I can't wait until Costco opens in BRANTFORD because getting out to Ancaster is a bit of a challenge for me. I do have a tube and a Broil king pellet smoker at my place. I do agree both don't smoke very well. Looking into an offset for next spring. Cheers!!! Great video my friend.
Great video. I have a Weber Genesis so will be trying this on some pork ribs. Questions- (1) the pellet tube placed next to the left burner once it starts to smoke will it then starve the burner of oxygen? (2) what’s the reasoning behind having two pellet tubes? More intense smoke?
I'd call myself a short time watcher but your channel convinced me to get a Kamado, and even further a Joe a couple years go. I'd also call myself the standard evolutionary griller lol. I had a gas grill and then life had me move so I opted to try a pellet in my new place. After the pellet grill kept tripping and stopped mid smoke of our Thanksgiving turkey, I got fed up and wanted to look for something reliable. Not going to lie, I was tempted to just go back to gas but then found your channel. I bought a Joe Jr, followed your videos and learned about seasoning (a couple salty and overcooked things came first) and I've smoked our Thanksgiving Turkey on my now Big Joe and 2 weeks ago I smoked some Dino Ribs for the first time and they were awesome! I'm working up to a brisket, but honestly I loved the ribs so much and we have a small family so it probably isn't coming too soon. You get comments like this all the time about your contributions to people's BBQ journey so I'm just adding my to the list! My wife says I'm out of control since I also now have a Breeo fire pit I like to cook on and with their release of their official grill coming out soon I'm wanting to add it to my collection so from me, thanks James and from my wife...well she enjoys the food :)
In the comments, they are trying to throw fire at you, but it is all pellet smoke but no fire. LOL IMHO, this has been one of the most revealing experiments that you have done on the channel. Now, I will duck.
I just found out they sell downdraft kits which pulls the smoke down like an offset stack. Instead of letting the heat and smoke rise to the top then getting pulled out by the stack which is also on top. So the hot air and smoke is mostly wasted. The kit should work on the Z Grills.
@@SmokingDadBBQ awesome to know! I do have questions about the dojoe then. For my Webber summit do I need to buy the original half moon plates on top of the dojoe? I was looking at some videos and it seems like they were stacking the two plates original and the dojoe plates together so it would sit flat? Is this correct ?
I don't think you maximized the method of cooking a brisked on the pellet to give it the best foot forward. The strength of the pellet is that it allows you to control the temps so you should have different times of cooking at different temps to maximize the cook better. By holding the temp constant against the gas you've neutralized the comparison points on what makes the pellet shine. Additionally, I feel that be rendering the tallow, you cut off some of the airflow so it wasn't really apples to apples as a comparison as well
"James, did you throw up in your mouth a little cooking on a gas grill?"...😂😂😂 I'm curious if adding the pellet smoker to a kamado can get it closer to stick burner smoke level (always trying to close the gap, right?). Great video, sir!
Good experiment! I still use my gass'er from time to time when I want speed above all else, or if I am doing vegetables. It's nice to have the cleaner flavor from gas for some vegetables, imo.
Thanks for doing this on a LP grill. My city outlawed anything that burnt wood or charcoal for the month of August. I am on the carnivore diet and had to fall back to my gas grill to cook ribs, chicken, brisket and pulled pork. I played with my smoke tube a lot in placement in the gas grill, how full, how much fire to keep it going along with different types of pellets. Most of tries had bad smoke taste until I started mixing apple chips with apple pellets. This turned out the best flavor in my gas grill using 50-50 pellets to chips. But my Green Egg meat is far better than anything I cooked in August on gas. I did learn how to really improve my gas grill cooking when forced with a no burn ban when it happens.
I haven't finished watching, nor read the comments, so i don't know that James fixes/clarifies what he said at 3:40. The propane grill does not have to worry about the oxygen being consumed by the pellets, as the oxygen that is used to aid combustion of the propane is added in at the venturi tubes.
Ok, you added a smoke tube to the gas grill, Good for you. You should have also added a smoke tube to the pellet grill. Also, myself and others know that even on 225 to 275 pellet smokers, do not put out much smoke so we add our smoke tubes, This is my experience.
i did a side by side but at the time only had one tube so i put the tube in the cheap pellet grill vs the woodwind with the box and the results were near identical... adding a tube to the woodwind i am sure it would be better but then i would be curious about adding 2 tubes to the cheap grill
I recently got into smoking on my char broil gas grill with smoke tubes. My first attempt was a pulled pork butt. I used 2x 1ft smoke tubes at the same time filled with a even mix of post oak, hickory, and cherry pellets from bear mountain, then slow cooked for about 7 hours. After i pulled it off the gas grill i put it in the oven to hold, the whole house started to smell like a bbq joint. Turned out awesome. Then started playing with whole chickens, and seeing if there was a difference in smoke profiles from the different pellets. Only used 1x 1ft smoke tube but lit both ends for extra smoke. The cherry by itself only has a very light smoke profile. But using straight hickory or post oak pellets or 50/50 mix of both provides a really good strong smoke profile. 1ft smoke tube will smoke about 5-6 hours. Add a 2nd or even a 3rd smoke tube to get the stronger smoke flavor that you want.
No one does “comparison” videos anywhere near as well as SDBBQ….. research/detail/charting/ etc…. James’ videos are such a great resource and fantastically entertaining….. (his marriage must be bullet proof to survive Sarah saying their neighbour made the best ribs she has ever had….😂😂)
All the fancy equipment we buy, when it really comes down to smoking, just add smoke, (yes, yes, I know there are other factors to consider). I was watching a recent Leroy and Louis vid, and they were smoking a full flat Iron. This would be an interesting experiment to try on your reverse flow, or kamado, just to see if you can break down all that collagen, and does it still taste good after a long smoke.
So glad I gave up my pellet smoker years ago. I always add to add a smoke tube to the pellet smoker to get it at least decent. Kamados make waaaaay better smoky flavor in everything
Smoke tubes release more of the white, partially combusted smoke, yet all recommendations emphasizes blue, more fully combusted smoke, even to the point of putting flavor wood under burning coals so their smoke further oxidizes. How can a smoke tube yield decent results?
A very different video this morning. I never did think I would ever see a gas grill in your backyard deck.. I hope the Big Joe community don't drum you out of the Kamado community. Never have owned a gas grill. The meat always tastes a little off with that gas taste. A very nice gesture giving away the Weber to someone who needs it.
I'll hang on to my KJ as long as I can (forever) If I were to change , it would be an offset smoker with eaithe lump charcoal or wood. Hard to justify for 2 of us.
Ok James...let's talk. I have a few issues with this video and the way it comes across. 1. You mentioned that you had to purchase the Weber propane grill in order to do this comparison but don't mention how much it cost. I guarantee it was significantly more expensive than the pellet grill you put it up against so from a cost perspective, this is not a fair comparison especially if you are a person looking to purchase a new grill trying to decide between gas and pellet vs you already have a gas grill and just want to add an inexpensive pellet tube to be able to produce decent smoked food. 2. You wanted to compare the abilities of these two grills when it comes to smoking a brisket but you supplemented the gas grill with a pellet tube therefore it would only be fair if you did the same with the pellet grill. I have used a pellet tube in a less expensive pellet smoker in the past in order to improve the smoke signature of the final product and it works extremely well. Again, if you want to truly compare the abilities of the grills when it comes to smoking, you need to keep as many variable as possible the same in order for it to be a true and valid test. 3. You ran the cooks exactly the same as much as possible which is fine and I have run this exact same test myself but there is a second part of the test that must be considered in order to see the whole picture and that is to use any and all means possible to produce the absolute best final product you can. In other words, purposely do not maintain consistency between the 2 cooks but instead, use every option available to produce the absolute best smoked brisket possible on each grill and only then compare which is better. I argue that the way you cooked the brisket on the gas grill in this video will result in just about the best final product a gas grill can produce but using a pellet grill with it's ability to smoke at a much lower and consistent temperature over a longer period of time and the ability to finish the cook with a long hold right on the grill will result in a far superior brisket to what you produced in this video with a significantly better smoke profile. And even then you can take it to the next level if you have a pellet grill with the ability to run actual wood chips in addition to strictly pellets like my Lone Star Pellet Grill (or the ability to add wood chunks like your Camp Chef), as this feature will produce a final product that is far superior to anything a gas grill can produce. Speaking of which, as we previously discussed, I would still love the opportunity to host you for a day of cooking on my Lone Star so that you can judge for yourself (see email I sent you 2 weeks ago) 😁👍
I think the test is still interesting. So many people just buy a pellet grill, and don’t do anything more to get better flavor. This experiment shows that pellet grills aren’t that great, they are just so convenient that the convenience gets people cooking. He showed that a gas grill with a smoke tube gets more smoke flavor on a brisket than just a pellet grill alone. If he had given the pellet cooker a smoke tube, it might have fared better. I think the test just shows that everyone who uses a pellet smoker should consider doing something extra to get smoke flavor.
Some valid points, however I’d counter them with the intention of the video which I took it as this. If you have a gas BBQ and want better smoke and you don’t have the money for a pellet grill can you get a reasonable brisket as cheaply as possible. Buying a pellet tube is the cheapest way of improving your BBQ. You don’t need to buy a gasser like the one James did, but granted you can get cheap pellet smokers and cheaper than that Weber gas bbq. Should he have got the best out the pellet? Sure but I think that is another video test as I do think my opinion of his intention was do you have to have a pellet smoker to get good smoked food wins out here. I’d add also you had a large tray of fat in the small pellet grill. Having optimised the cooking set up on the Weber I would have liked to have seen nothing to stop the air flow on the pellet. Would it have made much of a difference? Possibly not.
@@invisiblekid99 I agree 100% with your comment that if you already have a gas grill (which most people do), adding an inexpensive smoke tube can result in a decent final product. I am just pointing out the potential for misinterpreting the video to mean that a gas grill can smoke just as well as a pellet grill.
@@JoeyDoingThings I agree that this experiment is interesting and in my comment, I even mentioned that I have done this experiment myself which taught me quite a lot. I do however take issue with your comment that "pellet grills aren't that great". Everyone's situation is different. Some people want that hands on experience and don't mind tending to their cooker for extended periods of time while others want/need the convenience a pellet grill can offer while still producing fantastic food. They just need to spend a little time and learn how to get the most out of their grill. In their situation, a pellet grill might actually meet their needs best. I compete in KCBS competitions using only pellet grills and have received numerous calls in all categories over the past few years so obviously pellet grills can produce awesome BBQ. It doesn't take much effort but regardless of the type of grill you chose, if your goal is to produce the best food possible , you should work at it and spend a little time educating yourself as to what works best for you.
Good experiment, but with my pellet grill all I have to do is turn it on to get smoke and I can add a smoke tube if more is desired. I don’t have to rearrange or fumble with the burner covers. Nice experiment though. 👍😎👍
Do it again but add a smoke tube to the pellet grill. Also most pellet grills have a smoke mode so use that for the first few hours and then turn up the heat to finish once the meat has taken all the smoke it can. I never have a problem getting good bark on my recteq. Like others have mentioned try the pecan shell pellets mixed with bear mountain or other quality pellet.
You can add one and make it better sure I did that against the woodwind pro with the same grill. By that logic I can add a second to this and neutralize it again so where do we stop? This is about two grills priced the same comparing pellet to propane with pellets added
Have you tried pecan shell pellets yet? I haven't gotten around to testing them, but several BBQ-tubers have tested them and said they significantly raise the smokiness you get from pellet smoking.
With pellet smokers the manufactures need work on the airflow convection in the cook chamber. Most of them use the same design where the hot air and smoke doesn't pass over the meat. The smoke stack is usually on top for aesthetics which pulls all of the smoke away from the meat.
Consistent heat, good smoke production until it hits180 degrees. After that, all you're doing is cooking it till its tender. No reason at all why a gas grill can't do that.
I modify my gas BBQ with a multi fuel burner with a fan and temperature prob to make the best smoke no matter if you use wood, pellets or charcoal. Next time you are in Calgary come taste it, cheers
@@SmokingDadBBQ commented before i watched. Then i watched. I liked how you planned it out for airflow and such. Its super convenient especially on vacation or at relatives places where no smoker is available. Good stuff!
I’ve used a smoke tube for years on my Weber gas grill. But once I went to a WSM it didn’t cut it anymore. I do use it once on a while in the WSM though. I’ve tried several times in my KJ but it smothered out.
Wow, charity indeed James! “A local charity needed a new gas grill.” James proceeds to buy the most expensive gas grill Weber makes! Gotta love you Canadians!❤
Can’t argue with moms 😂 for me this was first and last but it confirms what I thought to be true about the quality of pellet smokers in the larger world of smokers
Tofflemire, you are so correct. I won a pellet grill and used it for a year. It smells good cooking, but just doesn't get the smoke profile, at all. Sold it, and kettles rock imho. For the money you can't do any better for everything.
@@SmokingDadBBQ Some condominium complexes only allow electric grills. Need to hit up an electric grill company for a donation to help their sales out!
I'm a little confused why you wouldn't do a pellet tube on both cookers? If you are already going through the effort of firing up a smoke and operate the cooker that seems like a much better comparison. I mean it's interesting in theory could you get smoke favor like a simple pellet grill with a pellet tube, sure, just not a great comparison outside that I guess.
You can add one and make it better sure I did that against the woodwind pro with the same grill. By that logic I can add a second to this and neutralize it again so where do we stop? This is about two grills priced the same comparing pellet to propane with pellets added
-You’ve added a pellet tube(s) to a gas grill and found better results, than just gas or a pellet smoker with no tube. -Now add a pellet tube(s) to a pellet smoker and you’ll no doubt have even better results than a pellet smoker alone. No doubt better than gas with a pellet tube. -Add a pellet tube(s) to a Camp Chef with the smoke box running, and you’ll no doubt get better results thanks the above two. -Add a pellet tube(s) to an offset and you’ll likely get better results still. Does this mean pellet smokers are a waste over gas. :) Nope. It means it of add more smoke by any means to any of them, it will be better. That’s what this shows. :)
Your pellet grill is not the better one out there my friend, I've been using both for over 20 years and if you had a better pellet grill it would speak for itself , your video revealed no smoke coming out of either , only you smoke tube when you were trying to figure where to put it. Bad video.
It’s the same price as the gas grill. I previously compared it to the wood wind pro which costs 2x more and there was no difference. Something you would have heard if you actually watched the video
It seems to me that the gas cooked has a lot of bad smoke on it, that is why the lady felt more smoke compared to the other one. The smoke coming from the device in that gas grill was too much white therefore bad bitter smoke coming from polycyclic aromatic hydrocarbons
I don't think it would be a fair test since you used wood chips and pellets in the smoke tubes on the gas grill and only pellets in the pellet grill because wood chips will give a stronger smoke taste then pellets do.
@@IceBergGeo wood chips have stronger smoke taste then pellets do that is probably why the gas grill won with a stronger smoke taste because of the wood chips being used as smoke instead of 2 pellet tubes with pellets in them the pellet smoker had no wood chips in it, so it was a weaker taste in smoke and lost.
@@maureengosselin3185 propane has no smokey smell/taste. Are you saying he shouldnt have used anything, to make it fair? No. He was highlighting how you can use a basic (though this one was far from it) propane grill to a decent tasting brisket.
You can add a smoke tube to the pellet grill just like you can add a second to the propane. The options are endless and I think they land in a similar spot
OMG, you have just turned a whole industry upside down! You ought to be hiding under some form of government protection program! LOL Even the bark looks more like a meteorite black from the one out of the gas grill. Did you refill the tubes? My first ever pork ribs were made in a gas grill indirect cooking with wood chips.
Go listen to people sponsored by pellets if you like. I am not sponsored by either and in a blind test if you can’t beat a gas grill with a pellet tube why bother
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a quick light-science explanation of why a smoke tube is so effective (on ANY cooker):
in a smoke tube, the pellets are burning (smoldering) at their own native combustion point, which is commonly around 400-500ºF.
since a pellet smoker uses the pellets for the cooking heat, it burns the pellets at a much higher temperature. with the assistance of the fan (think blast furnace), the temperature in the burn pot of a pellet smoker is twice that of a smoke tube. nearer, even over 1000ºF. At these higher temperatures, there are flavor compounds that are burned off before they get to your food. (side note: this is also why users of full-size pellet smokers don't usually have significant issues with white or "dirty" smoke.)
Wood products give off a different mix of flavor compounds at different burn temperatures. You get a much stronger smoke presence burning pellets at lower temperatures. I learned this using the Ninja Woodfire electric smoker. Many people feel the smoke flavor it delivers is TOO intense. Ninja Woodfire users who also have full-size pellet smokers are always surprised at how much stronger smoke presence they get from just 45-60 minutes of smoke on their Ninja than from 4, 6, 10 hours or more on their full-size pellet smokers.
Additionally, you guys mention "pot roast." that's an effect of radiant vs convected / direct heat. similar to reverse-flow offsets, the large, heavy deflector plate (present in most offset-style pellet smokers, reverse flow offsets, and many cheaper cabinet smokers) introduces a significant amount of radiant heat to the cook. this delivers that notably more "potroastyness" than you get from say a traditional offset smoker.
The story at the end about your darkest day made me laugh so much. I’ve had very dark days myself 🤧😂
I currently have a Treager and got it so it would be easy to manage.,. Yet I still butcher some cooks. But I’m definitely getting the hang of it, and am SO close to just getting a Big Joe.
Thanks for the great video as always!!!
You got this!
Great video as always. I had a large bge for years and changed to a big Joe 3 because of your videos. It is a complete game changer. You’re a good dude, thanks for the great content.
Very interesting comparison. To be clear, you added a tube with wood chips on one side and a tube of pellets on the other in the gas grill? I'm not surprised then. Would love to see this again with a pellet tube in each.
The chip tube didn’t burn so it was only pecan pellets
@@SmokingDadBBQ Gotcha. Feels like some commenters just didn't like that pellets didn't win!
This is a fun video. I've never owned a pellet grill and have no plans to get one, but I've had good BBQ come off one that rivaled my efforts on my Kamado Joe. The reason I like this video is it may encourage some gas grill owners that feel intimidated by the idea of smoking anything to drop the $20 on a smoke tube and try it out. After they catch the bug of making their own BBQ and they start the deep dive into how to up their game, I hope they remember to come back to your channel to go from beginner to master with whatever method they choose.
Agreed! I was a gas grill guy (Napoleon) for years and years until I tried a smoker tube on my grill. That set me down the rabbit hole! I now currently have 4 Kamado’s (KJ classic 2, KJ Jr. and two Akorns) and I’m even debating getting an offset just for fun.😂 This is an amazing hobby to discover!
I have a pellet grill (Weber SmokeFire), kettle, and kamado. Each has its uses. The SmokeFire smokes better than most pellet grills and has the venting in slits off the back where the smoke circles the protein before exiting. It also sears as good as a gas grill. That said, the kettle and kamado for sure produce better smoke flavor. Funny thing, my family likes the lighter smoke profile (and better bark and smoke ring) of the pellet grill. Go figure.
Each type of smoker is different and has a learning curve. In Texas I helped cook thanksgiving dinners in offset wood fired smokers to give meals away for over 8000 people for several years. I have won competitions using wood fired offset, gas fired, electric, and pellet smokers not pellet grills, but vertical pellet smokers that hold 5 Briskets at a time. It’s all in learning your smoker and how to use it. My favorite smoker I use at home is the Pit Boss vertical Copperhead series 5. It has a stainless steel interior five racks double wall insulation.
For ease of use. For the most work and constant monitoring involved. The old offset 1/4 inch steel Texas style smokers have proven themselves through the test of time and quality of the protein they produce. I’m a 69 year old rancher that has sponsored many BBQ’s on my Ranch using Beef that I raised. I’ve even smoked whole carcass steers over open pits. A true pit master can cook great Bbq using any type of smoking method!
Great video!! Question…ive read that the quality of pellets makes a HUGE difference in the smoke flavor. I have six grills including a camp chef woodwind pro…everything but an offset which is two expensive for me right now…i like a lot of smoke flavor and the camp chef just doesnt produce enough smoke flavor even with adding wood to the wood box. Too be fair i used the cheap wood pellets from costco and Traegar pellets…not the best. I ‘ve read bear mountain and knotty wood pellets are premium. whats your advice and experience on this James. Right now My weber smokey moutain provides the best smoke profile cuz i can easily add wood chunks. My kamado joe does an excellent job but smoke profile is less. Ive tried adding wood chips to the smoke box but they dont ignite?Wish kamado joe would add a door to the firebox.
Great experiment James! I'd love to see you do this kind of comparison with a higher quality pellet grill that has better airflow, super-smoke, and just better quality smoke. Now - hearing the story of how much Sarah loved your neighbor's ribs........do you know how I feel when my own daughter picked your brisket over mine? LOL
Haha that memory is locked in the vault 😆
I have that same exact Weber grill. I’ve done ribs, pork butts, basically everything you can do on a smoker and on a grill and came out amazing
I have been cooking on an offset, kamado joe, and gas grill with pellet tube for years. I almost bought a pellet grill until I tried one of my friend's and realized the gas tube gave at least the same smoke flavor. I rate them 1. Offset 2. Kamado 3. gas with smoke tube 4. pellet grill; especially if you consider the price. The Kamado is my goto because it just does everything. I have even done open fire with the embers Argentina style with a firebox next to it. The Kamado is just so versatile you can't beat it.
Depends on the pellet grill. I’ve watched a lot about the lone star pellet grill and it’s said to be very close flavor to an offset. Also will take up to 50% wood chips sold by LSG. Also heard Yoder is good but seen better review from Lone star
I love my gas grill but I feel gas grill is better for some situations like hot dogs brats and burgers. And searing a steak after Sous Vide. If going for Pellet I’d go for a lone star. I have the Kamado but have not used yet since just back from vacation and got it right before left lol. Just my personal preferences
Sara has developed an admirable discerning palate for proper barbecue lo these few years. 👍Very cool, props, guys!😊
@@stevepool8034 thanks
great idea with thw smoke tube. If and when i use my camp chef woodwind pro next time i will use premium pellets and the smoke tube along with the woodbox to see if it can come close to my kamado or weber smokey mountain
Wow haha! Cool experiment!
Cool video! I actually have that same gas grill and love it. I do have a Weber Summit Kamado sitting right beside it so dont think I would ever do a smoke on the gas, but the result you got are pretty cool! I think another thing driving the Pellet market is just how easy they are to kick off and maintain. Some people want to cook because they like to cook and other like to cook because they just want the quick results. Thanks for the video!
I have a Weber SmokeFire EX6 Gen2, and have watched videos since 2019 about getting the most out of pellet smokers for a brisket. For the past three years now I have done various methods on the SmokeFire, and have found different techniques will produce a brisket that is very close to an offset smoker. We have a BBQ restaurant near our house that has won in competitions, they use offset smokers. When comparing mine vs theirs people most of the time pick mine, thinking it’s the BBQ restaurants. I believe for a pellet smoker you have to use the top rack with water pan underneath. This accomplishes three needed elements to help the cook and smoke: adds moisture to chamber, stabilizes the heat directly underneath the brisket, easy clean up. Second thing to do is put the brisket on cold (right out of frig) onto a well heated smoker at 200 degrees. The cold brisket will take longer to reach the 140 internal temperature, which is the point the brisket will stop absorbing smoke flavor. The smoker 200 degrees set temperature is to create the maximum chance for the pellets to generate smoke. The higher the heat, the less the pellets produce smoke. This step will last for 6 - 8 hours. You can also lightly spray the brisket to help attract smoke all while adding another layer of flavor with what you mix in the bottle. Once the brisket reaches 140, now it’s time to render fat and build bark. Start to raise the smoker’s temperature by 25 degrees every hour until you get to 275. The incremental increase helps to reduce flat bowing up and too fast of moisture loss. Now wait for the brisket to push past the stall, then foil boat it. The water pan underneath the brisket will need to have water added once you increase past 200 degrees, but be careful because it will catch drippings. But keep water in the pan to help stabilize the smoker. Once the brisket has been in the foil boat start testing for tenderness around 195. The foil boat helps to balance out the flat & point’s temperature, cook in its own fat, and keep building bark. This method does take longer than others, but gives the brisket the best chance to absorb the most smoke. The last thing I will add is the type of pellets. The Smokin Pecan SHELL Pellets are by far the best smoke producing pellets I use for long low cooks. They burn longer and have higher levels of lignins than wood pellets.
Great comparison video! It’s good to see a taste comparison using different cooker types. How about gas grill using pellet vs wood chips?
I was so relieved when I finally unloaded my Traeger Timberline and then used the proceeds to buy a Joe Junior. There's just no comparison - the Kamado comes out on top! And that whirring fan noise from the pellet smoker drove the missus crazy :)
Another interesting and informative vid, James . . . keep 'em coming!
Thanks so much
@@SmokingDadBBQ Did the same. Sold my Broil King pellet bbq and had a Kamado. Another parallel word opend up. No more dried ribs, no more smoke flavor so subtle to be called inexisting. Much more work to manage a kamado, but even more much satisfaction, flavor and cooking results.
Was it better than the zgrill with the tube (from previous video)? I believe Chudds said windwood pro is close to offset
The z grill best the woodwind with the tube. If I added a tube to the woodwind it would be better. I don’t agree the woodwind with the tube added is comparable to any offset I’ve cooked on or had food from
@@SmokingDadBBQ when you did a comparison between the Z grill and the woodwind pro did you add wood chunks to the woodwind pro?
if course be did. thats what the wood box is for
My experience is that it's not that pellets grills don't produce enough smoke, it's they don't produce the right smoke. I've used smoke tubes & whatnot in my natural gas grill & also my cheapo pellet grill. Juice isn't worth the squeeze for me. If I have to go through the extra steps to still have pellets on hand to use in a smoke tube in a gas grill application, have to light the thing off, have to reload it along the way etc, the smoke I get isn't worth the time/expense/hassle. On the pellet grill using a pellet smoke tube never got me any more smoke flavor intensity, so not worth it.
I can get killer looking bark & smoke rings on my pellet for pork & beef items alike, but not the wood flavor intensity. My wife likes pellet smoker stuff & it's pretty to look at so there's that. To me, it's charcoal & smoke wood or straight offset cooker in order to get me what I want but it's not always about what I want thus I keep 3 types of cooking implements in the stable & rotate using all 3 at various times for various applications/needs (with natural gas grill being used far less than the other 2 types of implements).
Fun video! Wonder if I should forward to my pellet grill buddy. You two are great together!
Thanks
I love a good brisket. I can't wait until Costco opens in BRANTFORD because getting out to Ancaster is a bit of a challenge for me. I do have a tube and a Broil king pellet smoker at my place. I do agree both don't smoke very well. Looking into an offset for next spring. Cheers!!! Great video my friend.
Great video. I have a Weber Genesis so will be trying this on some pork ribs.
Questions- (1) the pellet tube placed next to the left burner once it starts to smoke will it then starve the burner of oxygen? (2) what’s the reasoning behind having two pellet tubes? More intense smoke?
I like the pellets my wife loves the gas grill....
I'd call myself a short time watcher but your channel convinced me to get a Kamado, and even further a Joe a couple years go. I'd also call myself the standard evolutionary griller lol. I had a gas grill and then life had me move so I opted to try a pellet in my new place. After the pellet grill kept tripping and stopped mid smoke of our Thanksgiving turkey, I got fed up and wanted to look for something reliable. Not going to lie, I was tempted to just go back to gas but then found your channel. I bought a Joe Jr, followed your videos and learned about seasoning (a couple salty and overcooked things came first) and I've smoked our Thanksgiving Turkey on my now Big Joe and 2 weeks ago I smoked some Dino Ribs for the first time and they were awesome! I'm working up to a brisket, but honestly I loved the ribs so much and we have a small family so it probably isn't coming too soon. You get comments like this all the time about your contributions to people's BBQ journey so I'm just adding my to the list!
My wife says I'm out of control since I also now have a Breeo fire pit I like to cook on and with their release of their official grill coming out soon I'm wanting to add it to my collection so from me, thanks James and from my wife...well she enjoys the food :)
In the comments, they are trying to throw fire at you, but it is all pellet smoke but no fire. LOL IMHO, this has been one of the most revealing experiments that you have done on the channel. Now, I will duck.
I get people don’t like facts
I just found out they sell downdraft kits which pulls the smoke down like an offset stack. Instead of letting the heat and smoke rise to the top then getting pulled out by the stack which is also on top. So the hot air and smoke is mostly wasted. The kit should work on the Z Grills.
Hey James. Off topic. But did you buy another pizza over or are you back on your big Joe for pizza ?
i do miss the oven but its 95% the same on the kamado so i am doing that for pizza's
@@SmokingDadBBQ awesome to know! I do have questions about the dojoe then. For my Webber summit do I need to buy the original half moon plates on top of the dojoe? I was looking at some videos and it seems like they were stacking the two plates original and the dojoe plates together so it would sit flat? Is this correct ?
I don't think you maximized the method of cooking a brisked on the pellet to give it the best foot forward. The strength of the pellet is that it allows you to control the temps so you should have different times of cooking at different temps to maximize the cook better. By holding the temp constant against the gas you've neutralized the comparison points on what makes the pellet shine.
Additionally, I feel that be rendering the tallow, you cut off some of the airflow so it wasn't really apples to apples as a comparison as well
I know on pit boss older models you can adjust more or less pellets for more or less smoke
Why don’t you do a triangle test for these tasting comparisons?
I love the premise here James!
Hope you’re feeling better
"James, did you throw up in your mouth a little cooking on a gas grill?"...😂😂😂 I'm curious if adding the pellet smoker to a kamado can get it closer to stick burner smoke level (always trying to close the gap, right?). Great video, sir!
Good experiment! I still use my gass'er from time to time when I want speed above all else, or if I am doing vegetables. It's nice to have the cleaner flavor from gas for some vegetables, imo.
Thanks for doing this on a LP grill. My city outlawed anything that burnt wood or charcoal for the month of August. I am on the carnivore diet and had to fall back to my gas grill to cook ribs, chicken, brisket and pulled pork. I played with my smoke tube a lot in placement in the gas grill, how full, how much fire to keep it going along with different types of pellets. Most of tries had bad smoke taste until I started mixing apple chips with apple pellets. This turned out the best flavor in my gas grill using 50-50 pellets to chips. But my Green Egg meat is far better than anything I cooked in August on gas. I did learn how to really improve my gas grill cooking when forced with a no burn ban when it happens.
When life gives us lemons we deal with the cards we’ve been dealt. This was passable
Great video!
Thanks
I haven't finished watching, nor read the comments, so i don't know that James fixes/clarifies what he said at 3:40.
The propane grill does not have to worry about the oxygen being consumed by the pellets, as the oxygen that is used to aid combustion of the propane is added in at the venturi tubes.
This was in reference to using tubes in a Kamado with a small live fire
@@SmokingDadBBQ that makes more sense. The lack of oxygen is why a burping of the grill is a good idea.
Ok, you added a smoke tube to the gas grill, Good for you. You should have also added a smoke tube to the pellet grill. Also, myself and others know that even on 225 to 275 pellet smokers, do not put out much smoke so we add our smoke tubes, This is my experience.
Well then do you add a second to the gas grill? It keeps going and going so had to pick a method
I'll add two smoke tubes to my pit boss 850 ,full tubes will last 4 hours per tube, depending on how much smoke you want for a brisket.
Also if you look at the outter color of your gas grill brisket you can tell it received more smoke versus the pellet grill.
I’ve used a smoke tube and have never gotten the same taste as a woodwin pro with the smoke box 💀
i did a side by side but at the time only had one tube so i put the tube in the cheap pellet grill vs the woodwind with the box and the results were near identical... adding a tube to the woodwind i am sure it would be better but then i would be curious about adding 2 tubes to the cheap grill
I recently got into smoking on my char broil gas grill with smoke tubes. My first attempt was a pulled pork butt. I used 2x 1ft smoke tubes at the same time filled with a even mix of post oak, hickory, and cherry pellets from bear mountain, then slow cooked for about 7 hours. After i pulled it off the gas grill i put it in the oven to hold, the whole house started to smell like a bbq joint. Turned out awesome.
Then started playing with whole chickens, and seeing if there was a difference in smoke profiles from the different pellets. Only used 1x 1ft smoke tube but lit both ends for extra smoke. The cherry by itself only has a very light smoke profile. But using straight hickory or post oak pellets or 50/50 mix of both provides a really good strong smoke profile.
1ft smoke tube will smoke about 5-6 hours.
Add a 2nd or even a 3rd smoke tube to get the stronger smoke flavor that you want.
No one does “comparison” videos anywhere near as well as SDBBQ….. research/detail/charting/ etc…. James’ videos are such a great resource and fantastically entertaining….. (his marriage must be bullet proof to survive Sarah saying their neighbour made the best ribs she has ever had….😂😂)
All the fancy equipment we buy, when it really comes down to smoking, just add smoke, (yes, yes, I know there are other factors to consider).
I was watching a recent Leroy and Louis vid, and they were smoking a full flat Iron.
This would be an interesting experiment to try on your reverse flow, or kamado, just to see if you can break down all that collagen, and does it still taste good after a long smoke.
So glad I gave up my pellet smoker years ago. I always add to add a smoke tube to the pellet smoker to get it at least decent. Kamados make waaaaay better smoky flavor in everything
Smoke tubes release more of the white, partially combusted smoke, yet all recommendations emphasizes blue, more fully combusted smoke, even to the point of putting flavor wood under burning coals so their smoke further oxidizes. How can a smoke tube yield decent results?
A very different video this morning. I never did think I would ever see a gas grill in your backyard deck.. I hope the Big Joe community don't drum you out of the Kamado community. Never have owned a gas grill. The meat always tastes a little off with that gas taste. A very nice gesture giving away the Weber to someone who needs it.
Smoldering pellets will always produce more smoke than burning pellets.
Question, with the pellet, did you cook at very low temp for 1.5 or 2 hours? That helps the pellet smoke flavor.
I'll hang on to my KJ as long as I can (forever) If I were to change , it would be an offset smoker with eaithe lump charcoal or wood. Hard to justify for 2 of us.
Gas grills with a smoke box also give you the option of using wood chips. I recommend a cast iron one which will hold the heat better and last longer.
Good point
Ok James...let's talk. I have a few issues with this video and the way it comes across. 1. You mentioned that you had to purchase the Weber propane grill in order to do this comparison but don't mention how much it cost. I guarantee it was significantly more expensive than the pellet grill you put it up against so from a cost perspective, this is not a fair comparison especially if you are a person looking to purchase a new grill trying to decide between gas and pellet vs you already have a gas grill and just want to add an inexpensive pellet tube to be able to produce decent smoked food. 2. You wanted to compare the abilities of these two grills when it comes to smoking a brisket but you supplemented the gas grill with a pellet tube therefore it would only be fair if you did the same with the pellet grill. I have used a pellet tube in a less expensive pellet smoker in the past in order to improve the smoke signature of the final product and it works extremely well. Again, if you want to truly compare the abilities of the grills when it comes to smoking, you need to keep as many variable as possible the same in order for it to be a true and valid test. 3. You ran the cooks exactly the same as much as possible which is fine and I have run this exact same test myself but there is a second part of the test that must be considered in order to see the whole picture and that is to use any and all means possible to produce the absolute best final product you can. In other words, purposely do not maintain consistency between the 2 cooks but instead, use every option available to produce the absolute best smoked brisket possible on each grill and only then compare which is better. I argue that the way you cooked the brisket on the gas grill in this video will result in just about the best final product a gas grill can produce but using a pellet grill with it's ability to smoke at a much lower and consistent temperature over a longer period of time and the ability to finish the cook with a long hold right on the grill will result in a far superior brisket to what you produced in this video with a significantly better smoke profile. And even then you can take it to the next level if you have a pellet grill with the ability to run actual wood chips in addition to strictly pellets like my Lone Star Pellet Grill (or the ability to add wood chunks like your Camp Chef), as this feature will produce a final product that is far superior to anything a gas grill can produce. Speaking of which, as we previously discussed, I would still love the opportunity to host you for a day of cooking on my Lone Star so that you can judge for yourself (see email I sent you 2 weeks ago) 😁👍
I think the test is still interesting. So many people just buy a pellet grill, and don’t do anything more to get better flavor. This experiment shows that pellet grills aren’t that great, they are just so convenient that the convenience gets people cooking. He showed that a gas grill with a smoke tube gets more smoke flavor on a brisket than just a pellet grill alone. If he had given the pellet cooker a smoke tube, it might have fared better. I think the test just shows that everyone who uses a pellet smoker should consider doing something extra to get smoke flavor.
Some valid points, however I’d counter them with the intention of the video which I took it as this.
If you have a gas BBQ and want better smoke and you don’t have the money for a pellet grill can you get a reasonable brisket as cheaply as possible. Buying a pellet tube is the cheapest way of improving your BBQ.
You don’t need to buy a gasser like the one James did, but granted you can get cheap pellet smokers and cheaper than that Weber gas bbq.
Should he have got the best out the pellet? Sure but I think that is another video test as I do think my opinion of his intention was do you have to have a pellet smoker to get good smoked food wins out here.
I’d add also you had a large tray of fat in the small pellet grill. Having optimised the cooking set up on the Weber I would have liked to have seen nothing to stop the air flow on the pellet. Would it have made much of a difference? Possibly not.
@@invisiblekid99 I agree 100% with your comment that if you already have a gas grill (which most people do), adding an inexpensive smoke tube can result in a decent final product. I am just pointing out the potential for misinterpreting the video to mean that a gas grill can smoke just as well as a pellet grill.
@@JoeyDoingThings I agree that this experiment is interesting and in my comment, I even mentioned that I have done this experiment myself which taught me quite a lot. I do however take issue with your comment that "pellet grills aren't that great". Everyone's situation is different. Some people want that hands on experience and don't mind tending to their cooker for extended periods of time while others want/need the convenience a pellet grill can offer while still producing fantastic food. They just need to spend a little time and learn how to get the most out of their grill. In their situation, a pellet grill might actually meet their needs best. I compete in KCBS competitions using only pellet grills and have received numerous calls in all categories over the past few years so obviously pellet grills can produce awesome BBQ. It doesn't take much effort but regardless of the type of grill you chose, if your goal is to produce the best food possible , you should work at it and spend a little time educating yourself as to what works best for you.
Good experiment, but with my pellet grill all I have to do is turn it on to get smoke and I can add a smoke tube if more is desired. I don’t have to rearrange or fumble with the burner covers. Nice experiment though. 👍😎👍
PELLET SMOKERS ARE THE BEST!!!!!
CAPS ARE THE BEST
Do it again but add a smoke tube to the pellet grill. Also most pellet grills have a smoke mode so use that for the first few hours and then turn up the heat to finish once the meat has taken all the smoke it can. I never have a problem getting good bark on my recteq. Like others have mentioned try the pecan shell pellets mixed with bear mountain or other quality pellet.
You can add one and make it better sure I did that against the woodwind pro with the same grill. By that logic I can add a second to this and neutralize it again so where do we stop? This is about two grills priced the same comparing pellet to propane with pellets added
Wow 🤯
I tried something similar with ribs in the past.
Wasn’t bad
I notices two smoke tubes. One directly under water pan too, correct?
Have you tried pecan shell pellets yet? I haven't gotten around to testing them, but several BBQ-tubers have tested them and said they significantly raise the smokiness you get from pellet smoking.
With pellet smokers the manufactures need work on the airflow convection in the cook chamber. Most of them use the same design where the hot air and smoke doesn't pass over the meat. The smoke stack is usually on top for aesthetics which pulls all of the smoke away from the meat.
Consistent heat, good smoke production until it hits180 degrees. After that, all you're doing is cooking it till its tender. No reason at all why a gas grill can't do that.
I modify my gas BBQ with a multi fuel burner with a fan and temperature prob to make the best smoke no matter if you use wood, pellets or charcoal. Next time you are in Calgary come taste it, cheers
Answer is yes gas with tubes can do a heck of a job. I’ve done brisket, ribs, pork butt all in gas with pellet tubes with excellent results!
Pretty impressive for their cost
@@SmokingDadBBQ commented before i watched. Then i watched. I liked how you planned it out for airflow and such. Its super convenient especially on vacation or at relatives places where no smoker is available. Good stuff!
I’ve used a smoke tube for years on my Weber gas grill. But once I went to a WSM it didn’t cut it anymore. I do use it once on a while in the WSM though. I’ve tried several times in my KJ but it smothered out.
You only had one burner going on the gas grill?
Yes just one side
@@SmokingDadBBQ Do you set it at high , medium, or low temperature?
Wow, charity indeed James! “A local charity needed a new gas grill.” James proceeds to buy the most expensive gas grill Weber makes! Gotta love you Canadians!❤
It was on clearance at Costco
Interesting test but you won't see any gas grill smoking here in Central Texas
@@tricepilot mom has been doing it for 20 years in North Central Texas - she's turned out to be right on many things the older I get 😏
Can’t argue with moms 😂 for me this was first and last but it confirms what I thought to be true about the quality of pellet smokers in the larger world of smokers
I'd put my $300 weber kettle grill against a pellet grill anytime.
Tofflemire, you are so correct. I won a pellet grill and used it for a year. It smells good cooking, but just doesn't get the smoke profile, at all. Sold it, and kettles rock imho. For the money you can't do any better for everything.
Absolutely! Have had pellet smokers and propane grills. Now have 4 weber kettles nothing better than charcoal and wood!
Now try the same with an electric smoker.
I don’t have any plans to buy one of those
@@SmokingDadBBQ Some condominium complexes only allow electric grills. Need to hit up an electric grill company for a donation to help their sales out!
Charcoal and wood are the only way.
100%
I'm a little confused why you wouldn't do a pellet tube on both cookers? If you are already going through the effort of firing up a smoke and operate the cooker that seems like a much better comparison. I mean it's interesting in theory could you get smoke favor like a simple pellet grill with a pellet tube, sure, just not a great comparison outside that I guess.
You can add one and make it better sure I did that against the woodwind pro with the same grill. By that logic I can add a second to this and neutralize it again so where do we stop? This is about two grills priced the same comparing pellet to propane with pellets added
-You’ve added a pellet tube(s) to a gas grill and found better results, than just gas or a pellet smoker with no tube.
-Now add a pellet tube(s) to a pellet smoker and you’ll no doubt have even better results than a pellet smoker alone. No doubt better than gas with a pellet tube.
-Add a pellet tube(s) to a Camp Chef with the smoke box running, and you’ll no doubt get better results thanks the above two.
-Add a pellet tube(s) to an offset and you’ll likely get better results still.
Does this mean pellet smokers are a waste over gas. :) Nope. It means it of add more smoke by any means to any of them, it will be better. That’s what this shows. :)
Your pellet grill is not the better one out there my friend, I've been using both for over 20 years and if you had a better pellet grill it would speak for itself , your video revealed no smoke coming out of either , only you smoke tube when you were trying to figure where to put it. Bad video.
It’s the same price as the gas grill. I previously compared it to the wood wind pro which costs 2x more and there was no difference. Something you would have heard if you actually watched the video
Maybe because its cold smoke?
It seems to me that the gas cooked has a lot of bad smoke on it, that is why the lady felt more smoke compared to the other one. The smoke coming from the device in that gas grill was too much white therefore bad bitter smoke coming from polycyclic aromatic hydrocarbons
All pellet tubes and pellet grills in their super smoke setting burn white smoke. This is an over simplification of good smoke / bad smoke / creosote
Nice of you to purchase a good propane grill to donate.
It was on sale at Costco. Nice grill
That fact that the choice was difficult is sufficient to show that the pellet isn't worth it.
I wasn’t expecting it to be close let alone better
I don't think it would be a fair test since you used wood chips and pellets in the smoke tubes on the gas grill and only pellets in the pellet grill because wood chips will give a stronger smoke taste then pellets do.
Why would it not be fair? He is highlighting a hindrance of a pellet grill.
@@IceBergGeo wood chips have stronger smoke taste then pellets do that is probably why the gas grill won with a stronger smoke taste because of the wood chips being used as smoke instead of 2 pellet tubes with pellets in them the pellet smoker had no wood chips in it, so it was a weaker taste in smoke and lost.
@@maureengosselin3185 propane has no smokey smell/taste. Are you saying he shouldnt have used anything, to make it fair? No. He was highlighting how you can use a basic (though this one was far from it) propane grill to a decent tasting brisket.
You can add a smoke tube to the pellet grill just like you can add a second to the propane. The options are endless and I think they land in a similar spot
Every time I ever eaten brisket from anywhere, it taste like pot roast
You need to get out more! Ha!
I have a yoder 640 pallet smoker and I'll put up against your gas anyway
Neither one is good in comparison to my other grills … one is just slightly less bad
Not ludicrous at all, people use smoke tubes in pellet grills for a reason lol.
OMG, you have just turned a whole industry upside down! You ought to be hiding under some form of government protection program! LOL Even the bark looks more like a meteorite black from the one out of the gas grill. Did you refill the tubes?
My first ever pork ribs were made in a gas grill indirect cooking with wood chips.
The fact even the bark looked better was equally a big surprise. Yes the tube needed a refill after a few hours
Don’t think there is more biased bbq channel out there than this one. 😂 Each type of grill have their place and strengths and weaknesses.
Go listen to people sponsored by pellets if you like. I am not sponsored by either and in a blind test if you can’t beat a gas grill with a pellet tube why bother
Nope. Unsubbed
👋
Did you file the appropriate hurt feelings report? You need to file that in triplicate for final adjudication.
@@admranger Nope, Just Unsubbed. Thanks for following up Sport!