Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking
Neal, you are such a good teacher, entertaining, and inspiring. After watching this video I decided I would try smoking some ribs for the very first time. I went and bought some St. Louis Style Ribs and some Competition Pellets. I made some of your Texas Style Rub. I have a Louisiana Pellet Grill and fired it up to 250 degrees. Dried off the ribs and put the rub on them. I followed everything you did in this video. Cooked them for 2 hours and then spritzed them with the apple cider vinegar. Went another hour and turned them around and spritzed again. Went another hour and spritzed. Went one last hour (5 hours) and the internal temperature was 195 and I took them off. I spritzed them again and wrapped them in aluminum foil for 40 minutes. They turned out perfect! Some of the best ribs I have ever had. Plus, no carbs since we didn't add any sugary sauce our rub. Bonus. Thank You! Love this channel and the Flat Top King channel.
Thanks for the comparison and the three honest folks grading them. Everything looked great and ate well . Stay safe and keep up the great videos. Fred.
The pit boss will poor smoke out on 180 degree temperatures I use that for the majority of my cook and then bump to 275 for the last of the cook and turns out amazing
I just got my first pellet grill 2 weeks ago. I went with the pit boss lexington because I didn't want to invest a ton of money on my first pellet grill till I figured out how to run it properly. The only issue I have found is the smoke flavor is not as strong as I like even though I have added a smoke tube and have the smoke settings turned up on the grill. The meat is great every time smoke ring is always great. Just don't get the flavor that I am used to from the charcoal grill smoke. I still need to play around with different brands of pellets. So far I have just used the pit boss brand pellets. Used the apple blend, pecan blend, and competion blend. If I can just get the smoke flavor up in my cooks I'll be in love with the pellet grill and get me a big old Yodder grill. Thanks for the vid. Makes me want ribs now.
Gotta figure out the “p settings”…I know I can set grill at 180 with a p setting of 3 here in Louisiana and my internal temperature runs about 240-250 but way more smoke than if I set grill at 250. Ambient temp matters
You are never going to get the same about of some flavor on a pellet vs smokes that burn wood. You're going to have to put some wood chunks in your smoke tube. Bear Mountain pellets seem to give the most some flavor.
will have to do another comparison...with all the crap that happened...unfortunately I don think it would have been a good gauge..the weber is back up and working...
Thanks Neil for doing this video. If I’m right didn’t you show the Trager at 20 degrees lower than the set point, and the Pitboss higher? I’ve noticed with pellet grills the higher the temperature the less smoke, so perhaps the Trager appeared to have more smoke because it was actually cooking at a lower temperature. Also, have you tried the Smokin Pecan Shell Pellets? I have been using my Weber SmokeFire EX6 Gen 2 for about three years now and have tried a lot of pellets. Nothing comes close to the Smokin Pecan Shell Pellets in my opinion
This, right here! I have found with pellet smokers that anything above 225 you won't get a lot of smoke. 180-225 is the money zone for smoke. If you need to go higher in temp, use a smoke tube to add a bit more smokiness.
I have used the pecan shells....i thought it was great color and mild flavor...as the temps you could be right...unfortunately that was a big discussion when filming...should I adjust the temps to be 250...or just let the smoker stay at dialed 250...just dont know the correct answer without trying again...
Ya 230 is much better for smoking than 250. And a slower cook, allowing it to stay in the smoke longer. The pit boss set at 225 would have been more even to the treagers messed up temp.
Does the new pit boss have a smoke setting I'm looking to upgrade I have a pit boss from when they first came out and it doesn't put much smoke flavor on the meat I'm looking for one with a smoke setting
It does...and if in not mistaken...you can cook a wide variety of temps on smoke mode..vs the others that just have 180 for weber or 180-250 for the traeger...
Agreed. I’d like to see each grill used. And see each used to its fullest, including all of their advertised advantages, be it super smoke mode, using chips, whatever the manufacturer advertises as it’s best feature.
IMO the best way to do ribs is the Goldee's method, where you cook them nekkid, then put a glaze on them and wrap them in foil and rest them for an hour before slicing.
“You get one beer in you and nobody cares” I don’t know if you’re the one who came up with that but thank you. I will be using that quote for the rest of my life.
Great comparison guys! I’d like to see a shoot out looking at smoke features. See which is better or smokiest. If Lone Star can use wood chips, do it. If Pit Boss has super smoke, enable it. Thanks for your good work!
I'm glad you did the test with the third party thermometer. I have a pitboss vertical smoker and always thought that it ran hotter than what was on the screen. This video reinforced my suspicions that their products just run hotter, which is important to know for low & slow cooks. I'll probably just set my temp lower.
Do you think the sear wood isn’t as good at low and slow because of the flavor bar and fire pot putting off my direct heat under your food? Comparing the ironwood which has the big diffuser and drip tray.
@@PelletsandPits I was trying to say i think that the way the fire pot is set up with flavor bar on the weber sear wood causes more direct heat under the food your cooking opposed to the traeger ironwood which has the drip tray to plus the diffuser plat underneath it to help distribute heat.
@@michaelwillis4090 gotchab… well that’s a tuff one. I truly don’t know… people swear that on a pellet grill you have to use the top rack regardless of brand. I have cooked on the bottom racks for 3 years ahhahah. I think the bar actually spreads the heat more evenly than others. I don’t think when compared with the two that it would make a buying difference…. I would think other things would matter more. Because they both have top racks if needed.
Hello, what was the smoke setting at on the pit boss? I believe theres 7 levels of smoke you can set for any given temperature and i was wondering if that might have been part of the reason it had less smoke than the other pellet grills. I was looking into getting a titan on black friday this year and would love for you to let me know if you may have forgot to turn it up to the max smoke setting.
You are correct...but so do the others...when comparing I tried to keep it even..that means no added features...Weber only smokes at 180....traeger 180 to 220...so in this comparison...only 250 and same pellet
a slight issue i just noticed with the Titan. The lid doesn't open up enough to allow things to be put on the top grate without doing some tilting and turning, not enough clearance?
I dint have one my self. I just noticed it in your video where you had to maneuver it to get it in...that sounds like a "thats what she said Badumbump"
Good content! Subscribed and thumbs up! I had pellet grills for twenty years (2004--2024) and switched to an offset smoker after I retired. A few observations: (1) All pellet cookers use a calculation to calibrate the indicated temp to a spot somewhere near the center of the chamber, not at the sensor itself. (2) All pellet cookers, regardless of the programming of their thermostats (or whatever they call it), produce very little smoke flavor. (3) All pellet cookers, once you learn how they cook, can produce equally yummy BBQ albeit with a very mild smoke flavor. (4) Some pellet cookers are a nightmare to clean; some, especially those with ash clean-out doors like Outlaw and Lone Star, are easy to clean and make pellet cooker ownership much more enjoyable. (5) Cheap smokers that use a combination of electricity or propane and wood chips produce more smoke flavor than pellet cookers, but the smoke flavor can easily be too much, something you taste for hours after a meal. (6) Offset smokers are much harder to run than pellet cookers, so working parents with bills to pay and lawns to mow should think long and hard before ditching their pellet cookers for an offset. (7) Offset smokers produce MUCH better BBQ flavor than pellet cookers--if you are willing to put in the time tending the fire. (8) RUclips influencers with offset smokers make fire management sound much harder than it is. (9) Since getting my offset, 100% of my cooks have produced better food than I ever got using pellet cookers for two decades.
This video literally brought a Tear to my eyes... This is how I was taught to do Old Fashion Ribs etc... way back in the 70s. We would put 26 Briskets on the custom made grill (no pellets at that time) we used old fashion WoOD... Apple. Never used anything fancy.. just really good cooking skills.
Hi, I’ve been watching your videos on one smoker against another and wondered if you’ve ever used a Broil King Regal Pro 500 Pellet smoker? Thanks for the videos keep them coming…. Tom
Great looking ribs Neal! Comparison was as good as you can do. The 3 different temp swings was interesting. I do like the SPG basic rub. Great video and thanks for the opinions from the testers! Cheers y'all!
Good comparison. It would be interesting to know if they burned the same amount of pellets for the time they were smoking or if one burned more than the other. Thanks for the video!
How much pellets were left in the hopper? Did the traeger use more pellets than the rest? You said more, constant smoke was rolling out of the traeger…
Hey y’all, does anyone have any experience with Louisiana Pellet Smokers? You don’t really see them in any comparisons, but from what I’ve read it’s a solid product… how would they compare to the ones from the video? cheers
I am curious if you used the same pellets in all the smokers, but let there differences shine. Do the smoke modes on a more expensive smoker produce a better product? How much of a difference do wood chips in the Lone Star make? I'm curious if the features actually make a difference in flavor vs. convenience.
Need to clean the temp probes and areas when you clean your grills. I had the same issue. After cleaning them I was leaving the temp probes alone I was seeing wonky temps like that as well
Pit boss has that sear zone and flames still gets past it even with it closed. I had to get a deflector to go over the fire pot to deflect the flames. I have propane combo so searing is still possible. If I wanted a really hot sear I just remove the deflector using heat resistant gloves
I do enjoy watching your videos. You always tell it like it is. Did treager refund you what you spent for ironwood xl you bought with your own money? If they haven’t they should.I have been looking at pellet grills for some time. After watching this video I have pretty much decided on the treager. My deck is not covered so grill may be exposed to weather at times. What are your thoughts on that ? I do plan on buying a cover.
Hey Neal, 3 things. They all look delicious and I’m gonna try my SPG with some of that Lowries next time OK number two, where did you find a sprayer that fits on the factory apple juice bottle? And number three when do you ever have time to cut your backyard grass when you’re cooking all the time😂😂😂 OK one more what do you think of the master built gravity series, either of the old ones that had problems or the new one that’s called the XT any thoughts? I’ve read about them from pellet smoker. People say they’ll never go back to a pellet grill. I wish they’d send you one because I’ve had one for many months now.
The bottle comes from the grocery store isle...hair department and not kidding..haha its less than a dollar and had for 2 years...im curruis about the gravity built but not running towards it...if that makes since..
no clue...all three are different sizes,,,all three have different hoppers...and that wasn't my thinking when making the video...more about taste than pellet consumption
That was not something we were looking at...but something has been asked a ton...unfortunately I dont have 2 of the same smokers so a fair comparison would be impossible...size and brand details on how there models preform vary greatly...
Very interesting. I have a Traeger and a Camp Chef. I think they are pretty equal as far as smoke flavor. I really want to get a Masterbilt charcoal gravity feed one day. A friend has one and he said it’s better than pellet grills. I know everyone is different however. GBO
One thing i noticed, there was no smoke from the Pit Boss, just out of curioaity did you have it set as a sear or grill setting? I only ask because I have been watching the reviews of the Pit Boss and there seemed to be lots of smoke for the reviews.
I think there might be some confusion....there is no sear or grill stetting...you can move the grill lever over and it will allow the heat to sear meat...but that not what I think you are asking about....That is manually done...the grill reacts to the setting of temps...each grill was at 250...
Very cool comparitive cook! I love that they were basically SPG seasoned and cooked unwrapped and kept the membrane. My best ribs (Baby Back) are still on the 'ol style cheap Brinkman water smoker without the water pan with charcoal and limited smaller wood chunks. Love the direct charcoal flavor with those old models (used to be $100 at Home Depot and last for Years). Super Job Folks. And, haha, love the idea of a palette cleanser! Aquavit is my favorite, but hard to find in the States these days.
The quality of meat you put on a smoker directly reflects the quality that comes out of the smoker. I have several smokers ranging from a B.U.D. To my tandem axle pull behind that can do 6 whole hogs at a time. I can get the same quality Q from each. But you have to start out with the same quality going into each. Some smokers require more work to maintain temps, but pellet smokers are pretty much the same as far as temp / fire maintenance is concerned. I like my pit boss pellet smoker, but any of them are pretty good. If I can I replace the grates with cast iron. If you can get a smoker with an insulated cooking chamber I would highly recommend it! Cheers!
Great video, maybe lonestar with chips compared to Traeger on super smoke mode at 225? Be interesting on a head to head brisket video. I have a Timberline and love it but I’m in Texas considering the lonestar.
1st Thing I want to say is Thank You for Yor Service! This is the first time i seen you channel, and I have to say is I love it, and I am now a Subscriber. Great comparison. I have an older Traeger Pro 22 and a Pit Boss Upright 5 rack. I love them both. I have noticed that the Traeger temp fluctuates more due to smoke coating the probe. So, I make sure I clean the probe every so often to help get a truer reading.
I like the basic rub (KISS principle). If it was just running a grill, you'd test the temperature and make sure you were running the intended temp. To that end, adjust the temps so each grill is running the desired temp at the cooking point because that's what people do normally. Make sure all racks are pretty close in weight. Even that the fat and moisture content could vary so not a big deal.
The Traeger looks like it’s got a lot more smoke in the pit while opening it up to check for sure . Is this true ? Pit boss lacks smoke in pit while unless fresh pellet is dropping
EXCELLENT VIDEO... But... You did NOT help me make a decision on which one to buy? I have never bought a commercial Grill... we were old school and everything was custom/handmade.... So... Help me now... IF you could rank them #1, #2, #3... what would it be?
In these 3....really comes down to what you want out of it...The Weber is either 1 or 2....because of aftermarket accessories they make...Weber does a fantastic job with that...best in market... the Traeger is built solid and has the best natural smoke flavor regardless of what pellet used...that has the biggest impact.. So...Traeger or Weber number 1-2 and Pit Boss number 3....BUT the pit boss has open flame and we like that...you can literally sear right over open flame if need be...and on this titan model...its massive....bigger than all the others...just not much flavor
@@PelletsandPits Thank you ... AND... You said the Traeger was REALLY Smoky this time (in this video)... Right? Which one was leaking a lot of smoke? Weber is good... "Good Ole' Boy" grill. Thank you so much.... Question: What about a Smoker to Smoke Beef Jerky?
I will have todo another comparison...with all the crap that happened...unfortunately I don think it would have been a good gauge..the weber is back up and working...
Great video! It looked like all of the cookers performed equally well. My only question is what cooker was making that whining noise? That would be very annoying!
a small pan of hotwater in the chamber will make a world of defference.. also let the ribs rest 3hrs wrapped. 275-300 smoking is perfect range and really almost everyone does that range. the big thing you should know not sure if you know but , BTU is BTU no matter what , meat only takes on smoke for around 2 hrs the rest of the time its just an easy bake oven , so 275-300 is a great range to smoke in, anyway great vid, and try looking up assassin smokers great produts great prices
Nice review! You proved at end of day a pellet grill is a pellet grill. Other than cost I think the safety design features win me over like the auger fire prevention or flame out sensing capabilities.
will have to do another comparison...with all the crap that happened...unfortunately I don think it would have been a good gauge..the weber is back up and working...
Issue I have with my pit boss is the startup process is so hot that the deflector gives off crazy radiant heat and the sensor can’t keep up. Need to let it stabilize for a good 30+ minutes and even then there’s decent fluctuations.
@@PelletsandPits Its one of the old 700FBs and it runs great after stabilizing temp but I wasnt sure if you threw them on right when the smoker hit 250. Which on mine would have caused them to cook much quicker like yours did.
if your arm goes up and down or left to right...still uses a grill brush..hahahah its because the grates can be broken down and the shelves would be smaller if needed..we showed that feature in our review
Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking
"you get one beer in ya and nobody cares" Truer words have never been spoken with regards to BBQ- Thanks for the cook Neal !
You got that right!
I don't dring beer... but I will have a Margarita or a glass of Wine
Neal, you are such a good teacher, entertaining, and inspiring. After watching this video I decided I would try smoking some ribs for the very first time. I went and bought some St. Louis Style Ribs and some Competition Pellets. I made some of your Texas Style Rub. I have a Louisiana Pellet Grill and fired it up to 250 degrees. Dried off the ribs and put the rub on them. I followed everything you did in this video. Cooked them for 2 hours and then spritzed them with the apple cider vinegar. Went another hour and turned them around and spritzed again. Went another hour and spritzed. Went one last hour (5 hours) and the internal temperature was 195 and I took them off. I spritzed them again and wrapped them in aluminum foil for 40 minutes. They turned out perfect! Some of the best ribs I have ever had. Plus, no carbs since we didn't add any sugary sauce our rub. Bonus. Thank You! Love this channel and the Flat Top King channel.
Thanks for the comparison and the three honest folks grading them. Everything looked great and ate well . Stay safe and keep up the great videos. Fred.
Thanks, you too!
The Pit Boss sizzled when you put the ribs on clearly it was hot. It also had what looks like the smallest rack
That is why you get a RecTeq... I have had my 700 for 4.5 years now and not one issue.
Thanks for taking the time to comparing brands.
The pit boss will poor smoke out on 180 degree temperatures I use that for the majority of my cook and then bump to 275 for the last of the cook and turns out amazing
When will you try to get the camp chef woodwind pro 36 to compare to your other pellet smokers?
I just got my first pellet grill 2 weeks ago. I went with the pit boss lexington because I didn't want to invest a ton of money on my first pellet grill till I figured out how to run it properly. The only issue I have found is the smoke flavor is not as strong as I like even though I have added a smoke tube and have the smoke settings turned up on the grill. The meat is great every time smoke ring is always great. Just don't get the flavor that I am used to from the charcoal grill smoke. I still need to play around with different brands of pellets. So far I have just used the pit boss brand pellets. Used the apple blend, pecan blend, and competion blend. If I can just get the smoke flavor up in my cooks I'll be in love with the pellet grill and get me a big old Yodder grill. Thanks for the vid. Makes me want ribs now.
Gotta figure out the “p settings”…I know I can set grill at 180 with a p setting of 3 here in Louisiana and my internal temperature runs about 240-250 but way more smoke than if I set grill at 250. Ambient temp matters
Before you give up on the Pit Boss pellets, give the "Classic blend" a try.
If you want real smoke flavor , invest in a stick burner . 😊
You are never going to get the same about of some flavor on a pellet vs smokes that burn wood. You're going to have to put some wood chunks in your smoke tube. Bear Mountain pellets seem to give the most some flavor.
Great video. These kind of objective comparisons are really helpful to people buying these products.
Thank you!
I would like to have seen how much pellets were used in the cook with each of the smokers. Great video, Thanks
will have to do another comparison...with all the crap that happened...unfortunately I don think it would have been a good gauge..the weber is back up and working...
Thanks Neil for doing this video. If I’m right didn’t you show the Trager at 20 degrees lower than the set point, and the Pitboss higher? I’ve noticed with pellet grills the higher the temperature the less smoke, so perhaps the Trager appeared to have more smoke because it was actually cooking at a lower temperature.
Also, have you tried the Smokin Pecan Shell Pellets? I have been using my Weber SmokeFire EX6 Gen 2 for about three years now and have tried a lot of pellets. Nothing comes close to the Smokin Pecan Shell Pellets in my opinion
This, right here! I have found with pellet smokers that anything above 225 you won't get a lot of smoke. 180-225 is the money zone for smoke. If you need to go higher in temp, use a smoke tube to add a bit more smokiness.
I have used the pecan shells....i thought it was great color and mild flavor...as the temps you could be right...unfortunately that was a big discussion when filming...should I adjust the temps to be 250...or just let the smoker stay at dialed 250...just dont know the correct answer without trying again...
Ya 230 is much better for smoking than 250. And a slower cook, allowing it to stay in the smoke longer. The pit boss set at 225 would have been more even to the treagers messed up temp.
Does the new pit boss have a smoke setting I'm looking to upgrade I have a pit boss from when they first came out and it doesn't put much smoke flavor on the meat I'm looking for one with a smoke setting
It does...and if in not mistaken...you can cook a wide variety of temps on smoke mode..vs the others that just have 180 for weber or 180-250 for the traeger...
New follower and awesome video. What temp did you cook to before you wrapped? Also tried the rub out on chicken and the family loved it. Thanks!!!
we wrapped right at 200 degrees..just to hold and rest the ribs..some wrap at 165 ish...
I want to see the Lone Star included. Does it make that big of difference for price difference.
Maybe because they already compared it to the treager and said there was no difference🤷 Why would that change?
Agreed. I’d like to see each grill used. And see each used to its fullest, including all of their advertised advantages, be it super smoke mode, using chips, whatever the manufacturer advertises as it’s best feature.
@@rpbonnette I agree I want to if a 4k pellet grill is worth the extra cost.
Only for brisket (bark making)
Ok quick question. What is the price comparison of the grills? I think i know the Treager will be the highest.
IMO the best way to do ribs is the Goldee's method, where you cook them nekkid, then put a glaze on them and wrap them in foil and rest them for an hour before slicing.
Great video and appreciate the candid nature of the commentary in the video.
TY
When clean your pit boss titan is there as much ash in the bottom of it as the Weber searwood?
This was the 3rd or 4th cook...i honestly dont know yet...
The bend test on the Traeger rib rack looked perfectly cooked. Awesome work, thank you.
Lots of value in this video..thanks! Did you make any notes about how many lbs of pellet burn this took in each?
I did not....
“You get one beer in you and nobody cares” I don’t know if you’re the one who came up with that but thank you. I will be using that quote for the rest of my life.
hahahahah cheers.....I honestly think that...so close...get a beer and youll never know
The comparison I've been waiting on 😊
Great comparison guys!
I’d like to see a shoot out looking at smoke features. See which is better or smokiest. If Lone Star can use wood chips, do it. If Pit Boss has super smoke, enable it.
Thanks for your good work!
that idea has been mentioned...will do ...thanks
Curious to know pellet level after cook? Which one used less?
not really I did know that the pit boss used more...but since that wasnt necessarily my focus...I didn't really check afterwards...
Thanks for the comparison video!
You bet!
I'm glad you did the test with the third party thermometer. I have a pitboss vertical smoker and always thought that it ran hotter than what was on the screen. This video reinforced my suspicions that their products just run hotter, which is important to know for low & slow cooks. I'll probably just set my temp lower.
Definitely recommend a thermometer on most...till you have confidence in the temps..
Do you think the sear wood isn’t as good at low and slow because of the flavor bar and fire pot putting off my direct heat under your food? Comparing the ironwood which has the big diffuser and drip tray.
I think the Searwood is incredible similar in taste with all the smokers I have...I do not understand that concept you are asking...
@@PelletsandPits I was trying to say i think that the way the fire pot is set up with flavor bar on the weber sear wood causes more direct heat under the food your cooking opposed to the traeger ironwood which has the drip tray to plus the diffuser plat underneath it to help distribute heat.
@@michaelwillis4090 gotchab… well that’s a tuff one. I truly don’t know… people swear that on a pellet grill you have to use the top rack regardless of brand. I have cooked on the bottom racks for 3 years ahhahah. I think the bar actually spreads the heat more evenly than others. I don’t think when compared with the two that it would make a buying difference…. I would think other things would matter more. Because they both have top racks if needed.
@@PelletsandPits Great point, was just a thought for whenever the pits were full.
Hello, what was the smoke setting at on the pit boss? I believe theres 7 levels of smoke you can set for any given temperature and i was wondering if that might have been part of the reason it had less smoke than the other pellet grills. I was looking into getting a titan on black friday this year and would love for you to let me know if you may have forgot to turn it up to the max smoke setting.
You are correct...but so do the others...when comparing I tried to keep it even..that means no added features...Weber only smokes at 180....traeger 180 to 220...so in this comparison...only 250 and same pellet
@@PelletsandPits gotcha, thank you!!
a slight issue i just noticed with the Titan. The lid doesn't open up enough to allow things to be put on the top grate without doing some tilting and turning, not enough clearance?
I didnt notice that...BUT haven’t used it that much either..
I dint have one my self. I just noticed it in your video where you had to maneuver it to get it in...that sounds like a "thats what she said Badumbump"
Thank you both for this great video
Absolutely..
Good content! Subscribed and thumbs up! I had pellet grills for twenty years (2004--2024) and switched to an offset smoker after I retired. A few observations: (1) All pellet cookers use a calculation to calibrate the indicated temp to a spot somewhere near the center of the chamber, not at the sensor itself. (2) All pellet cookers, regardless of the programming of their thermostats (or whatever they call it), produce very little smoke flavor. (3) All pellet cookers, once you learn how they cook, can produce equally yummy BBQ albeit with a very mild smoke flavor. (4) Some pellet cookers are a nightmare to clean; some, especially those with ash clean-out doors like Outlaw and Lone Star, are easy to clean and make pellet cooker ownership much more enjoyable. (5) Cheap smokers that use a combination of electricity or propane and wood chips produce more smoke flavor than pellet cookers, but the smoke flavor can easily be too much, something you taste for hours after a meal. (6) Offset smokers are much harder to run than pellet cookers, so working parents with bills to pay and lawns to mow should think long and hard before ditching their pellet cookers for an offset. (7) Offset smokers produce MUCH better BBQ flavor than pellet cookers--if you are willing to put in the time tending the fire. (8) RUclips influencers with offset smokers make fire management sound much harder than it is. (9) Since getting my offset, 100% of my cooks have produced better food than I ever got using pellet cookers for two decades.
Hey Neil i would love to see a cleaning video of the Titan? I know you are a fan of not using a shop vac.
Coming soon! Just need to use it more....
This video literally brought a Tear to my eyes...
This is how I was taught to do Old Fashion Ribs etc... way back in the 70s.
We would put 26 Briskets on the custom made grill (no pellets at that time) we used old fashion WoOD... Apple.
Never used anything fancy.. just really good cooking skills.
Amen.....
Hi, I’ve been watching your videos on one smoker against another and wondered if you’ve ever used a Broil King Regal Pro 500 Pellet smoker?
Thanks for the videos keep them coming….
Tom
using my wallmart pit boss , mustards binder … thanks bro. got me doing
Good stuff
Great test. Thanks!!
Did you see what the pellet consumption was between all three? Did one use more or less than the others? Great stuff Neil, I am craving ribs now. :)
No...but I do think the Pit Boss used more
@@PelletsandPits Which would make sense because is was burning about 20 degrees hotter.
Can all three be temperature calibrated through their control panel to make temperature at food same as on display ? ie temp offset correction
Interesting...not that I know of...My Lonestar can..but thats all I now of...
Great looking ribs Neal! Comparison was as good as you can do. The 3 different temp swings was interesting. I do like the SPG basic rub. Great video and thanks for the opinions from the testers! Cheers y'all!
Good comparison. It would be interesting to know if they burned the same amount of pellets for the time they were smoking or if one burned more than the other. Thanks for the video!
I will have to make a different video for that...cheers
Did you compare how muych pellets were burned, or how much pellets were left in each auger after the grill?
not really I did know that the pit boss used more...but since that wasnt necessarily my focus...I didn't really check afterwards...
Great video and thank you. To me they all looked kinda too dark like black but after you cut them you can tell they’re not burnt but nice and tender.
Great video!
why do you spritz with vinegar?
How much pellets were left in the hopper? Did the traeger use more pellets than the rest? You said more, constant smoke was rolling out of the traeger…
Since the hick ups..that was not a point of emphasis...we will have to do others..
I slice the membrane sometimes as well. It just cooks off, I don't trim either some one is going to eat the end peice for sure.
Absolutely 100....I like the ends...crazy how many people get So upset based on not trimming...heck...thats how I grew up...
Hey y’all, does anyone have any experience with Louisiana Pellet Smokers? You don’t really see them in any comparisons, but from what I’ve read it’s a solid product… how would they compare to the ones from the video? cheers
Pit Boss makes them...its like the idea of Honda and Acura....Same guts with some nice features for more price
Gotta try out the Z grills!! Nd maybe compare entry level models between all brands
Have y'all tried a Memphis smoker. Subscribed.
I personally have not....thanks for the sub
I am curious if you used the same pellets in all the smokers, but let there differences shine. Do the smoke modes on a more expensive smoker produce a better product? How much of a difference do wood chips in the Lone Star make? I'm curious if the features actually make a difference in flavor vs. convenience.
thats been mentioned and 100 agree...great idea...
Need to clean the temp probes and areas when you clean your grills. I had the same issue. After cleaning them I was leaving the temp probes alone I was seeing wonky temps like that as well
???? one has 2 oooks on it...haahha the other is 2 months old and maybe 1o cooks...I think the probes are fine
How are you liking the b&b pellets?
I like em...been a consistent and above avg flavor...19.99 for 40lbs at Academy...
Great thank you. I’m in California so I can get them from ace hardware but at $37/40 lb bag. Pretty steep
Another Great Review. Thank You
TY
Pit boss has that sear zone and flames still gets past it even with it closed. I had to get a deflector to go over the fire pot to deflect the flames. I have propane combo so searing is still possible. If I wanted a really hot sear I just remove the deflector using heat resistant gloves
Where did you get the sprayer for the vinegar bottle
Grocery Store hair isle...not kidding... .87c...i have found they worked the best...
My treager does not smoke well at 250. I start low and slow and then finish at 250 or 275.
I would like to have known which one used more pellets. Because that is one way to determine which one you will spend more money on.
Unfortunately I dont have the same 2 models...so size and brand configurations will vary to much to give an honest comparison...
I do enjoy watching your videos. You always tell it like it is. Did treager refund you what you spent for ironwood xl you bought with your own money? If they haven’t they should.I have been looking at pellet grills for some time. After watching this video I have pretty much decided on the treager. My deck is not covered so grill may be exposed to weather at times. What are your thoughts on that ? I do plan on buying a cover.
Hey Neal, 3 things. They all look delicious and I’m gonna try my SPG with some of that Lowries next time OK number two, where did you find a sprayer that fits on the factory apple juice bottle? And number three when do you ever have time to cut your backyard grass when you’re cooking all the time😂😂😂 OK one more what do you think of the master built gravity series, either of the old ones that had problems or the new one that’s called the XT any thoughts? I’ve read about them from pellet smoker. People say they’ll never go back to a pellet grill. I wish they’d send you one because I’ve had one for many months now.
The bottle comes from the grocery store isle...hair department and not kidding..haha its less than a dollar and had for 2 years...im curruis about the gravity built but not running towards it...if that makes since..
Thanks for this. Thoroughly enjoyed it! Damn I’m really hungry watching this now.
How much pellets did each one use??
no clue...all three are different sizes,,,all three have different hoppers...and that wasn't my thinking when making the video...more about taste than pellet consumption
Did you have one burn more pellets than the other?
That was not something we were looking at...but something has been asked a ton...unfortunately I dont have 2 of the same smokers so a fair comparison would be impossible...size and brand details on how there models preform vary greatly...
Curious, no big deal, quantity pellets left after test
thats something we did not account for...this was about taste...not pellet consumption etc... we will have to do something else for that...
Very interesting. I have a Traeger and a Camp Chef. I think they are pretty equal as far as smoke flavor.
I really want to get a Masterbilt charcoal gravity feed one day. A friend has one and he said it’s better than pellet grills. I know everyone is different however.
GBO
One thing i noticed, there was no smoke from the Pit Boss, just out of curioaity did you have it set as a sear or grill setting? I only ask because I have been watching the reviews of the Pit Boss and there seemed to be lots of smoke for the reviews.
I think there might be some confusion....there is no sear or grill stetting...you can move the grill lever over and it will allow the heat to sear meat...but that not what I think you are asking about....That is manually done...the grill reacts to the setting of temps...each grill was at 250...
Very cool comparitive cook! I love that they were basically SPG seasoned and cooked unwrapped and kept the membrane. My best ribs (Baby Back) are still on the 'ol style cheap Brinkman water smoker without the water pan with charcoal and limited smaller wood chunks. Love the direct charcoal flavor with those old models (used to be $100 at Home Depot and last for Years). Super Job Folks. And, haha, love the idea of a palette cleanser! Aquavit is my favorite, but hard to find in the States these days.
hahaha shes a hoot...thanks bud
How long do you typically reset in foil?
If they slabs came off at the same time...probably rest off smoker for 15min...then wrap for about 45min
Thank You. Doing Necked Ribs today on the Searwood.
The quality of meat you put on a smoker directly reflects the quality that comes out of the smoker. I have several smokers ranging from a B.U.D. To my tandem axle pull behind that can do 6 whole hogs at a time. I can get the same quality Q from each. But you have to start out with the same quality going into each. Some smokers require more work to maintain temps, but pellet smokers are pretty much the same as far as temp / fire maintenance is concerned. I like my pit boss pellet smoker, but any of them are pretty good. If I can I replace the grates with cast iron. If you can get a smoker with an insulated cooking chamber I would highly recommend it! Cheers!
Great video, maybe lonestar with chips compared to Traeger on super smoke mode at 225? Be interesting on a head to head brisket video. I have a Timberline and love it but I’m in Texas considering the lonestar.
Never watched him before, but he got me hooked when he said "get one beer in you, no one cares"!!!
Truer words never said...hahahaha
Where is the RecTeq?
more like 5
just found your channel love the vids so far Liked and Subbed
Awesome thank you!
Why does nobody use rectec grills in these comparisons
Because I dont have one...
Great video! Thanks
1st Thing I want to say is Thank You for Yor Service! This is the first time i seen you channel, and I have to say is I love it, and I am now a Subscriber.
Great comparison. I have an older Traeger Pro 22 and a Pit Boss Upright 5 rack. I love them both. I have noticed that the Traeger temp fluctuates more due to smoke coating the probe. So, I make sure I clean the probe every so often to help get a truer reading.
I appreciate that...thanks for the support...also great tip on cleaning the probe...
I agree with you 100% as a 28 yrs of active duty service fellow veteran.
I like the basic rub (KISS principle).
If it was just running a grill, you'd test the temperature and make sure you were running the intended temp. To that end, adjust the temps so each grill is running the desired temp at the cooking point because that's what people do normally.
Make sure all racks are pretty close in weight. Even that the fat and moisture content could vary so not a big deal.
Was the pitboss set on super smoke are pid mode?
No...since the others were not...
The Traeger looks like it’s got a lot more smoke in the pit while opening it up to check for sure . Is this true ? Pit boss lacks smoke in pit while unless fresh pellet is dropping
Never mind you answered my question towards the end of test
Yep, we’re from the south…we say “neckid” down here…not naked. Deal with it. lol Great video!
ahhaahha
EXCELLENT VIDEO...
But... You did NOT help me make a decision on which one to buy?
I have never bought a commercial Grill... we were old school and everything was custom/handmade....
So... Help me now... IF you could rank them #1, #2, #3... what would it be?
In these 3....really comes down to what you want out of it...The Weber is either 1 or 2....because of aftermarket accessories they make...Weber does a fantastic job with that...best in market...
the Traeger is built solid and has the best natural smoke flavor regardless of what pellet used...that has the biggest impact..
So...Traeger or Weber number 1-2 and Pit Boss number 3....BUT the pit boss has open flame and we like that...you can literally sear right over open flame if need be...and on this titan model...its massive....bigger than all the others...just not much flavor
@@PelletsandPits
Thank you ...
AND... You said the Traeger was REALLY Smoky this time (in this video)... Right?
Which one was leaking a lot of smoke?
Weber is good... "Good Ole' Boy" grill.
Thank you so much....
Question:
What about a Smoker to Smoke Beef Jerky?
I also am curious to know if the Traeger used more pellets than the other two?
I will have todo another comparison...with all the crap that happened...unfortunately I don think it would have been a good gauge..the weber is back up and working...
The Pit Boss did show as much visible smoke as the other two when you opened them. Ribs looked dang good!
Interesting especially on smoke flavor since trager always looked like it was putting off more smoke
Agree 100...I honestly thought it would be number 1 by far....
Great video! It looked like all of the cookers performed equally well. My only question is what cooker was making that whining noise? That would be very annoying!
Good question! Traeger...when I do a head to head thats on the list as a con...
a small pan of hotwater in the chamber will make a world of defference..
also let the ribs rest 3hrs wrapped.
275-300 smoking is perfect range and really almost everyone does that range.
the big thing you should know not sure if you know but , BTU is BTU no matter what , meat only takes on smoke for around 2 hrs the rest of the time its just an easy bake oven , so 275-300 is a great range to smoke in,
anyway great vid, and try looking up assassin smokers great produts great prices
90 minutes faster, I'm sold
Nice review! You proved at end of day a pellet grill is a pellet grill. Other than cost I think the safety design features win me over like the auger fire prevention or flame out sensing capabilities.
100 true...cheers
Très intéressant merci ❤
À la vôtre!
It's probably to late. But which grill used the most and least pellets? I believe that counts also.
will have to do another comparison...with all the crap that happened...unfortunately I don think it would have been a good gauge..the weber is back up and working...
What happened to the Lone Star Grillz?
? Not sure the question...I still cook on it...that was not apart of this video...Just like other grills I have...
LOVE that you actually just make your rub.
I was wondering, have you smoked a Thor’s hammer? Aka beef shin. If so could you do a video and give me some pointers. 🤗😳
I have not and asked 2 different times with my butcher and its not something they can get...ill need to look elsewhere
@@PelletsandPits Ty for trying 🤗😬
Might have to try that rub mixture. I’ve been doing Brad Robinson’s (Chud’s) mix of 2 parts pepper, 1 part salt and 1/2 part garlic powder.
Sounds great!I like it...I like the addition of the seasoned salt...Goldies uses it on their meats...so adding it just seemed right
Issue I have with my pit boss is the startup process is so hot that the deflector gives off crazy radiant heat and the sensor can’t keep up. Need to let it stabilize for a good 30+ minutes and even then there’s decent fluctuations.
Are you referring to the Titan or another model...thats horrible...sounds like something could be wrong...
@@PelletsandPits Its one of the old 700FBs and it runs great after stabilizing temp but I wasnt sure if you threw them on right when the smoker hit 250. Which on mine would have caused them to cook much quicker like yours did.
Yeah. My Pit boss runs hot. Watch the temps, especially when it's hot summer days down south and the grill is sitting in the sun!
Which one used the most pellets during the cook?
Pit boss..
I’m thinking your temperature difference on Pit Boss may have been do to the better insulation, retaining more heat than the other 2 smokers .
?? the traeger is fully insulated as well...
Have you ever cooked with Green Mountain Grills?
I have not...
what about do the same video using each of there features to cook ribs.
someone else asked that and I think thats a great idea
Hey guys you do a great job on the channel ! I got my webber searwood 600 friday, I can't wait to try these ribs!
Hey thats awesome
Why would Pit Boss have the grates running horizontally? That has to be hard to clean!😅
if your arm goes up and down or left to right...still uses a grill brush..hahahah its because the grates can be broken down and the shelves would be smaller if needed..we showed that feature in our review