3 Racks of RIBS, 3 PELLET GRILLS - ULTIMATE RIB BATTLE - Traeger VS Weber VS Pit Boss
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- Опубликовано: 21 июн 2024
- We get asked ALL the time... which pellet grill is best? Since we've cooked on a ton of different brands and models, this is one of the most common questions. So for this rib showdown, we're putting the Traeger Ironwood XL, the Weber Searwood, and the Pit Boss Titan to the test.
@PitBossGrills @GrillwithWeber @TraegerGrills #ribs #bbq
We'll cook 3 racks of ribs, one on each grill, and we tried to do it as fairly as possible. We set all 3 grills to 250°F, we used the same pellets in all the grills, and we even measured the height of the top rack on all 3.
Which pellet grill made the best rack of ribs? Watch and find out!
BBQ GUYS Website for all your Grills -- bbqguys.sjv.io/EK36MP
For Smoker Recipes visit: pelletsandpits.com/
For our Seasonings, Merch, and Griddle Recipes visit: theflattopking.com/
Please email neal@theflattopking.com for business inquiries.
- [x] Seasonings:
SMASH THAT, SHAKE THAT, QUE THAT
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Sure Shot Sid’s Gunpowder Seasoning
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Cavender's All Purpose Greek Seasoning
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Pit Boss Southwest BBQ
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- [x] KNIVES I USE:
HENCKELS Four Star Chef Knife
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HENCKELS Four Star Santoku Knife
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HENCKELS Four Star 7in Filet Knife
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VICTORINOX 6in BONING KNIFE
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- [x] Things Needed for the GRILL:
ThermoPro Digital Probe Meat Thermometer
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ThermPro Wireless TP27
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Butcher Paper Roll
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Black Latex Gloves
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KitchenAid Ribbed Soft Silic one Oven Mitt
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Weber Burger Press
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Weber Charcoal Chimney
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HD 10’ Tortilla Press
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- [x] APPLIANCES
Breville Smart Oven Air Fryer Pro
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KitchenAid Artisan Series 5 Quart
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"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!
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
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
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!
Great video and appreciate the candid nature of the commentary in the video.
TY
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
Great video. These kind of objective comparisons are really helpful to people buying these products.
Thank you!
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.
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....
Another Great Review. Thank You
TY
Thanks for the comparison video!
You bet!
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...
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.
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.
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
Good video Neil , but I'm sure any of those grills cook awesome . THANK YOU FRANK FROM MONTANA.....
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
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
just found your channel love the vids so far Liked and Subbed
Awesome thank you!
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.
Yep, we’re from the south…we say “neckid” down here…not naked. Deal with it. lol Great video!
ahhaahha
I am new at pellet grill, I brought a used Pit Boss but the controller was bad so I sold it and got a new P B 850.. What I notice is the pellets brand burn at different time and temperature. I like your rub. I done ribs, butt chicken and chuck roast and they were all good, but I need to adjust my cooking temp.
The Pit Boss did show as much visible smoke as the other two when you opened them. Ribs looked dang good!
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.
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!
One beer clears the board. Thanks for the sacrifice.😅
haahha glad to help
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)
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...
I'm glad you spoke to the smokiness. I was noticing that every time you opened the Pit Boss there was never any smoke showing. I was curious whether it was just luck of timing and whether the flavor would still be there. Pellet smokers have come a long way and those ribs looked amazing.
Not at all...you saw the same thing...we noticed almost no smoke at all...especially compared to the Traeger which pumped the smoke....I think it had to do with the results for sure...BUT someone mentioned that the pit boss was running hotter than the others...as a result that would have adjusted the pellet smoke flavor as well....
@@PelletsandPits The Pit Boss Titan has a smoke setting that will give you a lot more smoke if needed. Cooking at 225 and lower will also produce more smoke.
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
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...
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.
Where did you get the sprayer for the vinegar bottle
Grocery Store hair isle...not kidding... .87c...i have found they worked the best...
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...
Those are the three models I am looking at to replace my Laredo with. Which one has the best features to dollar though?
Weber....for now...base price at 1200 for an xl...plenty of aftermarket accessories....I have used the rotisserie here a few different times
I like the test thanks
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...
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
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
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
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
You left out the one that would beat them all... the Camp Chef Woodwind Pro. I got fed up with my Traeger, wheeled it to the curb, and put a "Free" sign on it. It took two days before someone came and hauled it off. Good luck to'em. My only regret (and it isn't a big one), is that I probably should have just purchased the 24" model instead of the 36". The 36" has WAY more space than I need because I seldom cook for more than 6 people. I could have saved a few bucks... but then in this economy, a few bucks matters sometimes.
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.
My treager does not smoke well at 250. I start low and slow and then finish at 250 or 275.
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..
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!!
Like my Pit Boss. Just finished a party rib style cook on it and I can't get off the couch after that meal. Sometimes I think all the commercial rubs are a bit oversold and overrated. I too am a big fan of salt, pepper and garlic. Seasoned salt only when feeling adventuresome.
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...
Was the pitboss set on super smoke are pid mode?
No...since the others were not...
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....
Nice video Neal…….I was disappointed I thought I was your official taster? You need to get the Masterbuild Gravity Series XT and see how you like cooking on it? It has two things i am looking for it uses., lump charcoal, and a rotisserie. Nicely done mate keep those videos coming!
I'll check it out!
@@PelletsandPits thanks!
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...
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"
Love the video. Just one piece of advice for everyone in the comment section. Make friends and get to know your local meat cutter. You should be able to call in and ask for 3 ribs all the same size. My dad was a former meat cutter and grandpa was a chief buy local and make friends with the people who produced your goods. Still getting the Weber cause of all the features.
Good point!
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
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.
Great comparison. Maybe the one that was rolling smoke has a different seal. Either way, it’s 97° here. I’m staying in 😂
hahah no kidding...to dang hot
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.
Yep. I left my pellet dump open the very first time I filled the hopper. Ah, good times.
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....
Seems like it comes down to ease of use and clean up plus quality. They got the taste deal down!
How about a contest between you and your camera lady. That would be awesome.
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...
All three going lol probably looked like you had the biggest fire in your backyard lol. My BGE makes a ton of smoke I can only image 3 going lol.
ahhahaha
I just got a dual fire!
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.
Loving my Traeger here in the UK
Hey thats awesome...cheers
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
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
Which one used the most pellets during the cook?
Pit boss..
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 🤗😬
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.
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
One of my biggest gripes buying ribs at Costco over the years has been the three packs of baby backs always have a small rack sandwiched in between two larger racks. Thus the end user can’t see that small rack, only the two larger racks on the outside of the packaging. St Louis cuts there are similar I guess since you seem to have gotten two similar sized racks and one smaller rack in the package. Beyond that, just my observation, the Pit Boss obviously runs hotter than the other grills and it seems the Weber runs a little cooler than the Traeger. Watching the results (bite cleanly off the bone) the clear winner appeared to be the Traeger but as far as tenderness and taste… that can’t be ascertained on a video. Color-wise the Weber and Traeger looked a touch better than the Pit Boss which is understandable since it cooked faster and hotter. Good comparison video all things considered but the smaller rack of ribs skewed the results and was further complicated by the Pit Boss running hotter than the other two grills. I’d STILL like to see a cook off between these three grills and the LSG utilizing ALL of each grills SUPPOSED features, be it up using chips, Super Smoke Mode… whatever the manufacturer claims makes their grill better than all others… use it. And let the chips fall where they may. Thanks for all the great videos on both of your channels.
Yeah i can see that for sure....I think thats a great idea...thanks bud
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
Have you ever cooked with Green Mountain Grills?
I have not...
So, if you had done them all exactly the same for ALL variables, Time being one of the most important variables. With them all at the same temp for the Same time (pulled all the ribs at the same time) it seems like either 1 of the racks would have been way over, or if you pulled them all when you pulled the Titan, 2 racks would have been under. Right? Since it's a Grill comparison, cooking too hot or too cold is a factor? I'm not a pro, so I also don't know what I'm talking about.
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...
Carnivore heaven today!! 😋
You mentioned the top rack vs bottom in the beginning of the video but didn't say why.
I do bottom rack at 225° - 3 racks of ribs, and rotate them when spritzing. Can't fit 3 racks of ribs on the top rack, I've got a Traeger.
I also prefer no wrap with SPG only. I want to taste the meat and smoke not the rub or sauce. I serve sauce on the side for those that like it.
I'm always looking to up my rib game.
some say the metal is a heat shield and pics up to much heat and the meat is closer to the fire pot...thats true on some grills..but not all..so by lifting the meat off the bottom it allows the meat to cook to natural...i personally in 3 years dealing with pellet grills dont think it matter...
@@PelletsandPits makes sense, my friend can do that on his Lone Star and my son on his Recteq Beast but those smokers are in a different league than mine. 😉
I appreciate your knowledge and feedback.
I don't know, I just can't get into pellets. I'm team offset.
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
I'd take a GMG over pit Boss and Traeger any day ...
Why didn't you use your Lone Star?
Not a fair comparison...5,000 vs 1,200....american made vs overseas made...we have a video on the traeger vs the lonestar and pretty even as well....
@@PelletsandPitsI haven't figured out which one would work best for me. Trigger or lsg. I need a smoker and a grill! Fast cleaning as well!
Which one do you like cooking on the most?
The most versatile is the weber..has a lot of accessories...and a better grill zone....
The middle rack looks burnt, dried out. The left one looks also too dark and dried out. The right one looks actually better out of all 3. Right one is my choice
the pit doesn't make flavor the Pit Master does. I think any of those grills, or any grill, can produce an excellent result in the hands of it's pit master. Cooking temperature accuracy, temperature fluctuations (from high to low) and pellet consumption would be a better test. But even then if you own that grill, you will learn how to cook on it and produce a product just as good as any other grill.
Why is the LSG not in the competition??
Maybe because they already compared it to the treager and said there was no difference🤷 Why would that change?
What he said...its been tested and the results we so close...it would not have mattered...Plus it uses or can use wood chips...the others cant...and then the comments would have been all over the board...can you add it to mine...thats not fair because the others dont..etc...
The smaller ribs will cook faster compared to the other 2 ribs.
Is it me or every time he opened the treager there was more smoke for the meat than the other 2.
thats true...we agree...we mention that as well
That is the problem with Costco ribs, they put two bigger ribs and one smaller in every package
A little advice for the safety of your health: NEVER use acidic liquids such as apple cider vinegar if you have to use aluminum foil wrapping! Parts of aluminum will inevitably melt and mix with the food you will then ingest.
In my research, you shouldn't use aluminum foil, especially if it directly contacts the food. Use butcher paper or wrap first with parchment paper, then the aluminum foil. Everybody agrees there is some leaching from the foil into the food. Some say it leaches in safe amounts. Others say there is no safe amount? I say avoid aluminum whenever possible. Since aluminum is considered a neurotoxin.
For economy's sake for us misers, which one burned the least amount of pellets?
not really I did know that the pit boss used more...but since that wasnt necessarily my focus...I didn't really check afterwards...
Pitboss ribs were way smaller and thinner
Yeah...we mentioned that...came off earlier...still had same flavor...the pit boss still ran about 20 degree hotter...
Is that a generic sprayer top that screws into the standard Apple cider vinegar container?Genius… 🎉
It is...hahahah I thought I was just cheap..hahahaha
As a former ER physician, please do not use grill brushes with wire bristles. They can come loose and can find their way into the food. These are then ingested and can create significant issues, sometimes requiring surgical intervention. The better brush is the one with the wire coil or even ones without metal wires at all. Just a thought. Ribs look great by the way.
TY
You uses super smoke on the Traeger if you want it super smoky
Yeah absolutely...all three have that ability...but at different temps
@@PelletsandPits you need to tho recteq in there. I have the traeger ironwood xl and love it. But when I do use it I tend to smoke a lot. I thought about that even bigger recteq. The rt-2500 bfg. Or the big yoder or Lonestar. Too.
And now i want ribs...
What grill do you have
I have an older Pit Boss with the Smoke Daddy Heavy D deflector, loading that thing up with a hunk of oak or hickory really amps up the smoke flavor