I can get the same flavor out of pellets as any other smoker! I have been using pellets for 14 years and I have owned about every type of smoker known to man and I now cook/smoke smarter instead of harder. And yes, there are crappy pellets that put off little or very weak smoke flavor (blends) and then there are 100% wood flavored pellets that work much better. I can smoke protein on my Cookshack FEC-100 pellet smoker and an offset and I guarantee you couldn’t tell the difference in taste! And I’ll back up that guarantee with cold, hard cash anytime, any day.

@MadScientistBBQ

3 жыл бұрын

Wanna do a video with me on it? Genuine question

@rergang3

3 жыл бұрын

Oooo now I'm interested

@BestNCBBQ

3 жыл бұрын

@@MadScientistBBQ sure, that would be great to collaborate with you on making great BBQ if possible. We are quite a ways apart from one another as far as location, so that could be an issue but hopefully we can work it out. Always love getting together with other BBQ enthusiasts and cooking.

@MadScientistBBQ

3 жыл бұрын

@@BestNCBBQ cool! What state are you in?

@AnyFishKiller

3 жыл бұрын

How come nobody talks about how Masterbuilt’s gravity smoker is a pretty damn good happy medium

You have some of the most original content when it comes to bbq. Every other bbq guy on youtube is showing how to smoke a pork butt for the thousandth time. I really enjoy the science of bbq and seeing why things react and cook the way that they do. Keep it coming.

@danieltarlow2016

3 жыл бұрын

i agree, super channel

@courtneyfalconer6943

3 жыл бұрын

Ryan Logan wwwww

@Kokochops76

3 жыл бұрын

100%

@txboy35

2 жыл бұрын

There’s no science here, why didn’t he run this test on wood?

Late to the party here, I worked for a business that sold pellet smokers. I have sold probably 40-50 of these things over the last 5 years or so. (not bad for a tractor shop lol) I have used pellet smokers extensively in that time and I have a theory on why pellets smokers don't produce the same results as an offset. The whole theory of operation on and auger driven, pellet fueled cooker is inherently many many times more efficient than burning logs. Smoke is created through incomplete combustion, so an inherently less efficient way of burning wood, an offset, is going to produce far more smoke and what I call "dirty smoke". My theory is the dirty smoke has larger particulate matter in it which imparts the smokey flavor that is achieved when using an offset. Pellets as fuel, are like already chewed food, and are prepped for digestion, even at low temps, they still burn more efficiently and create a cleaner smoke, with less and smaller particulate matter to impart flavor. the Too Long Didn't Read version is that pellets burn better and so they don't taste as good.

@brightlight7217

Жыл бұрын

Agreed.

@Excalibur2

5 ай бұрын

I have seen others read the temps where the pellets burn, and it can be as high as 1000 degrees, so what you say makes sense. Offsets burn slowly, more cool, produce more incomplete burn and better smoke, so I think you're correct.

I noticed a definite reduction in smoke flavor when I switched from my offset to my Yoder pellet smoker. I have found that Mojo Bricks or a pellet tube, pretty much makes up the smoke flavor loss. Offsets are still better in my opinion, but the set it and forget it out weighs that difference for me. I do not miss staying up all night on 14 hour cooks.

I have a Traeger Ironwood 885 and use Lumberjack pellets and the smoke flavour is awesome. Once I found out that Traeger added oils to their pellets, I dropped them like a hot plate!!!

Mate this was the most positive way you could have answered this question, and as someone who just dropped more than a grand on a pellet smoker and polished off some smoked brisket tacos it was really insightful. Keep up the good work brah, it’s appreciated

Thanks for the info! Really enjoy when you break things down like this for us

One of my cookers is a pellet smoker and I completely agree with you on this subject! Also since your last beef rib video I purchased some peppered cow and really enjoyed it on my beef ribs! Thanks for the great video!

Bro, just want to thank you for educating and inspiring us. We know its takes alot of time for you to do this and your kind efforts are greatly appreciated. Keep up the good work😁

Totally agree. But how about a blind taste test with friends or family... pellet vs offset.

my brother-in-law works for a small sawmill/lumber company that started making pellets for smokers a couple years ago. i had him take about a face cord of seasoned apple wood to work and make me some pellets for my smoker. there was a big difference in taste from store-bought apple pellets. there were no additives at all in mine or the pellets they produce. i asked him your question regarding the difference in flavors between pellets and whole wood. he thinks the pellet process is to blame. pellet mills create a lot of heat producing pellets. he says they're not just warm, but hot coming out of the mill, and this may be the culprit.

@ronc4146

3 жыл бұрын

Is there a specific brand produced at your brother-in-law's sawmill? Where is it available?

@alvarsdzenis4739

3 жыл бұрын

@@ronc4146 No. The covid has shut down the business now.

This is hands down the best channel for smoking meats on the internet. Just came back from Academy here in Austin. Snapped up the Old Country Brazos smoker.

That is an excellent explanation Jeremy. Thanks for taking the time to test this out. I liked the tip of cooking real low with a pellet smoker for additional smoky flavor. I have never tried that. I just go to the smoke tube. Very well done. Thanks again!

This is why I've subbed to you bro. Great knowledge not other BBQ channels do this.

I've been searching all over for explanation on this topic! Thanks for posting!!!

@MrRainbowrooster

3 жыл бұрын

When you spend hundreds on a pellet SMOKER, you should have smoke taste. I just bought one and added 2 smoke tubes and did ribs for 6 hours. Didn't taste a hint of smoke, none. If I have to buy HIGH QUALITY pellets at a premium price, just to pick up a LITTLE smoke taste, that won't work for me. I bought 100% hickory pellets and expected better. I saw a lot of smoke, but tasted NONE. Have you gone back to a real wood-burning offset yet? That's what I'm doing and gonna lose a lot of $$$ in the process. The pellet smoker should just be marketed as a pellet cooker using pellets for the heat, not smoke. Very deceptive. Wonder how many people are disgusted with their purchase. To some pellet users, it's like a religion and they get offended when you state the TRUTH. Pellet COOKERS are not smokers. I guess they are embarrassed by their purchase as they are not smokers at all. Your comment says your were looking for explanations, I guess you've been through the same disappointment as me.

Wow, Great information and lots of awesome comments. Can’t wait to try out Lumber Jack pellets on my next smoke. Thanks Jeremy!

I just wanted to say I love all your videos and truly thank you for making these awesome videos that will help me be a great smoker like you….your videos are THE most educational videos I have seen and that are on topics that are really needing to be covered to get the best bbq possible…..you’re awesome!!!! Keep it up!

You can run a long smoke tube in the corner of your pellet smoker this way your smoker is making smoke and you can add the extra smoke from a smoke tube.

@x626xblack

3 жыл бұрын

So you admit that by design they are inferior and you have to increase your cost by adding a smoker tube. Thus proving the video correct.

@locustcox

3 жыл бұрын

@@x626xblack I think he was just giving a tip, not trying to argue against the video.

@jessecosta9483

3 жыл бұрын

@@x626xblack lol why so uppity?

@sithil

3 жыл бұрын

@@x626xblack oh yeh that 100-200 grams of pellets to fill the smoke tube is really breaking the bank.

Thanks so much for the time & effort you put in to explain what you believe to be one of the factors in yr final conclusion. I do own a pellet smoker and you can be certain I will check to see what if anything else is added to the pellets I've been using. I really learn a lot watching yr videos. Thanks, Mike

Mad Scientist is da man!! Great way to make outdoor cooking/smoking easy to understand. I watched one of his brisket videos (quite a few times) for this past Memorial day. My brisket turned out great!!! This guy has the best videos!!!! Keep up the great work!!

Thanks for a another good video Jeremy. Would you make a video on how to get the maximum amount of good smoke out of a pellet grill? Pellet grills are gaining in popularity every year. I am sure it would be greatly appreciated. Thanks again for all the great videos.

Man, I love nerding out on stuff like this. It's fascinating.

FYI the Cabelas brand pelles are also made by Lumber Jack and some of the blends are exclusive to Cabelas.

I really appreciate the details you explain in your videos

My first pellet smoker, I did notice that the smoke flavor was reduced. I love using it and it makes very good food and is a lot easier than my off set smoker was. If I ever got to competition level cooking I'd only use "off set" but because I only do cookouts I'll keep the easy and capable pellet. 😎

Great vid..I think the consistency of temps and the convenience of use outweighs the extra smokey taste of an offset. I love my Traeger and it produces stunning results and for me a smokey taste and good smoke ring!

Malcolm Reed did a great vid a week ago on pellet smoker brisket. Demonstrated/proved your even lower and slower hypothesis - 16 pounder, 195* for 8 hrs, wrap, then 8hrs at 250*. He seemed pretty happy with it.

@rnjroz100

3 жыл бұрын

Anyone who doesn't believe that you can get a good smoke flavor and a deep smoke ring from a pellet grill needs to watch Malcom's video and watch his podcast discussing that cook. However, different pellets absolutely make a difference. Not just in the amount of smoke flavor, but how quickly they burn and how much ash they leave behind. Some lesser pellets will even affect how smoothly your auger runs. Offset smokers will give your more smoke, but pellet grills can still get you some great smoke on your food.

@Kyle496

3 жыл бұрын

@@rnjroz100 How it was explained to me: High temp wood pellet smoking causes the smoker to throw tons more air into the fire pushing smoke out of the exhaust faster giving it little opportunity to penetrate the meat. Smoking at a lower temp pushes less air into the system which causes smoke to have more time to penetrate and really sink into the meat.

@danielploy9143

3 жыл бұрын

@@Kyle496 going too low could cause bacteria remember the danger zones 40 to 140 .

Dude...you’re killin it with the content lately! Good stuff!! 🔥🇺🇸

I use a smoke tube and it absolutely helps

Thanks Jeremy for another great video. Would it be possible for you to do a video on how to get the best BBQ out of a pellet grill? Do you use 1 smoke tube or 3? What length smoke tube do you use? What style, round, oval, etc. Where do you place it? Is one brand better than another, etc. Thanks again.

I add a smoke tube filled with wood chips of the same flavor as the pellets that I am using. I have two tubes so I alternate them throughout the cook. This adds a lot more smoke flavor to my meat.

@KOTULCN

3 жыл бұрын

I’ve recently read that people did 50/50 wood chips + pellets in smoker tube, I’ve been thinking about trying it.

Throw wood chunks on top of your heat diffuser. All pellet smokers I've ever seen have a heat diffuser. You may need to start at a higher heat to get it burning but when you drop back down to your 225-275 cool temps it will burn slowly. Works wonderfully. They're are products that are modified heat diffusers meant to hold actual splits alongside the fire to achieve the same basic thing. If you're doing this frequently it's smart to buy/make one because the steel is much thicker.

@motowncooking6125

4 жыл бұрын

That's what I do works great

@michaelpiersce8195

2 жыл бұрын

Wow thats genius haha! Can you please give me more info? What smoker do you use and what modified diffuser works best with it? Im looking for the best combo

I believe that you are being genuine about “not trashing pellet grills” but it’s funny that you filmed the whole video in front of your massive offset cooker.

@sockeyeFTW

3 жыл бұрын

Most of his videos are in front of that thing

@Seadg

3 жыл бұрын

@@sockeyeFTW Still funny

@pmata814

3 жыл бұрын

Where would he hide that thing?! Lol

@jasongoins8075

3 жыл бұрын

In my backyard

@pmata814

3 жыл бұрын

@@jasongoins8075 😂

Thanks for insuring me of my same theory. I emailed Rod Gray about a year ago and he explained to me that you just can't get the same flavor out of a pellet as you can other wood/charcoal smokers because of how dry and clean burning pellets are. I've tried other gadgets to produce smoke flavor while cooking with the pellet grill to no avail.... I bought a 24 inch Louisiana ceramic grill from Costco and never looked back at my traeger....well I still use it for burgers and quick cooks for small cuts of meat occasionally, but most of the time it just sits there under the cover.

If someone goes into using a pellet smoker expecting offset results, then they have been misinformed. However, you can still get damn good flavor if you use a quality pellet and they are EXTREMELY convenient. I have a homemade offset and a Rec Tec RT-700 and I wouldn't get rid of either.

@PapaShongo25

4 жыл бұрын

Did a 15lb brisket on pellet that had the bark I’d expect in offset. Key is going 190-200 for at least 8 hours to get the necessary smoke needed. Wrap and go 250 till internal hits. Got to always start low on pellet if you want that smoke.

@Mrbink01

4 жыл бұрын

@@PapaShongo25 Using a 12" pellet tube to add supplemental smoke for the first 4 hours helps too

@larryhawes9322

4 жыл бұрын

@@Mrbink01 Yup...

@MelkorHimself

4 жыл бұрын

@@PapaShongo25 The key is smoking something large enough that cooks for a while. For my last brisket I set my Camp Chef on the high smoke setting (hovers around 220F) which lets the pellets smolder longer. 250F after wrapping in butcher paper.

@2005Pilot

4 жыл бұрын

Melkor how was the smoke ring? Any pictures u can share? Thanks

Love your videos Jeremy. Always very informative. You are bang on! I own a Rec Tec Bull pellet smoker, which I love and do not regret buying, but there is definitely a difference between offset smokers and pellet smokers. I did tons of reading before buying a smoker and the reason I went with a pellet smoker was for convenience. The RecTec Bull is built like a tank, holds temperature really well, has a 40 lb hopper which is great for long cooks, I can control it from my phone, and it comes with a 6yr bumber to bumber warranty. Having said that, I am now in the market for an offset smoker as I have tasted the difference. I will be using both depending on my schedule. It would be appreciated If you could put out some more pellet smoker videos, preferably one on beef short ribs. Thank you for continuing to put out great content. Stay safe

I was disappointed with the lack of smoke flavor when I first used my camp chef so I bought a smoke tube, which really helped.

Keeep up the good work Jeremy. Great job :)

I add a smoke tube to my cook. That helps with the lack of smoke with the pellets.

This is why I sold my rec tec for masterbuilt. If you grew up on charcoal, you know pellet isn't the same. Everyone loved my cooking, but I wasn't feeling it. I could tell something wasn't right and the only thing I could think of was the smoke flavor. Once masterbuilt came out with their smoker, I finally got one and cooked on it this passed weekend. So much charcoal flavor that I love. Wife couldn't believe the difference and loved it way more than pellet.

@Ryan-ft8dz

3 жыл бұрын

Which Masterbuilt is it? The gravity series or pellet smoker?

@LegendaryOldwarrior

3 жыл бұрын

@@Ryan-ft8dz yes i got the gravity series. i got the 1050 one. you for sure want to get the mods for it. keeps is lasting way longer. rec tec is a way better built smoker. if they come out with a charcoal gravity series i will get that instead. www.masterbuilt.com/collections/smokers/products/gravity-series-560-digital-charcoal-grill-smoker?gclid=CjwKCAjw9r-DBhBxEiwA9qYUpWroWA-pYz61o-xuq-wzK8F4J5Ww-3YtBDOpqTvOZOfNveaYk5LdEhoCpDoQAvD_BwE

You have to put the meat into the pellet grill at a low setting (200-225) for awhile before turning up the temp. I get smoke rings just as thick as what I see on these youtube videos with a $270 pellet smoker.

Great Info Thank you for that

I’ve had Traeger grills from the Pro 22 to the, currently Timberline and Ironwood. I get much more flavor from the Timberline/Ironwood due to better sealing and more importantly the convection action of the grills. I also put a water pan directly on the drip pan. Gets moisture on to the meat and smoke clings to the moisture.

Great content! I love the "science behind" videos. It's real easy to find many opinions on why stuff works a certain way but it is super hard to find said topics with good factual information to back it up!! I love my stick burner but I have also had some good bbq from a pellet cooker. Cheers!

I did my first briskett on my Rec-Teq 700 over the weekend.. I used a nice prime brisket and smoked for 13 hours... I have used offsets for years.. I live in Austin and have eaten Franklins multiple times plus most of the other really good places in central Texas. I will say the brisket I made was absolutely comparable to the best of the best I have had. Perhaps I got lucky with it, perhaps it was the pellet choice (B&B championship blend, oak, pecan and cherry) but my family said it was one of the best briskets they have ever had.. and WAY better than most commercial places we have bought briskets from. My boss has one and after eating brisket off his several times and the glowing feedback from some co workers who bought one I decided to order one. My first long cook was a boston butt, 18 hours at 225 and I had two die hard offset guys come over, one of which has a large one on a trailer and sells his as a side job was like "damned, dude, that was freaking amazing" Both of them raved about it and were asking questions.. after giving me crap about my "easy bake oven" when I said I was going to order one.. If I didn't like it I would have returned it or sold it at a loss.

100% spot on! And I’ve had quite a few discussions to why in wrong in saying that charcoal/wood smoking gives off better smoke flavor compared to pellets. Awesome video!

Awesome video man

Thanks for this video. I switched to higher end pellets and lower/longer cooks. Made difference for sure. I’d love to see you do a limited series solely focused pellets grills. Basically science your way through bringing out the very best flavors as possible. Looking through comments see lots of good topics. Some ideas: One with custom made pellets - different source wood and high/low heat processes - could become a new super premium pellet product. My reality is the an offset just isn’t convenient for me. But if I could pay an extra $10 / bag for the very best pellets and that mattered! I’d do that for sure. Another one on adding moisture - during cook or prior into pellets - could be huge. You got me thinking what if I could add some moisture to a bag of pellets through outdoor summer humidity? Would that still work in the pellet grill and add a bit to flavor? Back to custom pellets - would a 50% larger pellet help?

@tippyc2

2 жыл бұрын

I'd like to see this explored too. Especially, would a 50% or 100% fatter pellet help smoke production? It would probably improve airflow through the fire pot, i bet. Another thing i'm curious about is the grill design. Every pellet smoker im aware of has a fire pot with a fan located right inside the cook chamber. Offsets obviously use a smoke stack to promote a natural draft, but in a pellet grill they cut the stack off and replace it with an electric fan. The fast, turbulent air off the fan has got to change the combustion characteristics versus a smooth, natural draft. And there's also the location of the fire pot in the center of the grill. The engineer in me thinks you could build a better pellet grill by moving that fire pot off to the side like an offset, and using a stack for draft like an offset. I think you could sustain a thicker bed of fuel without adding too much heat to the cook chamber. The thicker fuel bed is gonna make it harder for oxygen to get to the pellets on top of the pile, leading to a less complete overall combustion of the fuel. Essentially, using more fuel to achieve a better result.

@bobholst874

2 жыл бұрын

@@tippyc2 I just purchased a Masterbuilt Slow Smoker, which is a cold smoke generator made to buck up to a vertical smoker. I used smoke tubes and they got ash all over when I opened my lid. The slow smoker unit only has an electric element, a gravity fed supply tube and the outer cabinet. I plan on injecting smoke from chips into my Pit Boss with this unit. There are videos on this unit. I think the high heat pellets are made under rob them of elements. Plus, they will not tell you this but, as in charcoal manufacturing they'll add things like borax to make the wood move through the extrusion more readily. This will also give me the ability to cold smoke cheese, bacon, salami! Got my fingers crossed!

Why did you stick a tree into the chimney?

@2zbrewerton

3 жыл бұрын

I think the chimney is in front of the tree and our eyes appear it to be in the chimney

@dannylopez1962

3 жыл бұрын

Lol

@charliet.sanford2495

3 жыл бұрын

@@2zbrewerton you don’t say...

New to the channel love the content. Not sure if you have a video on this but can you do a video on how to cook a brisket on a pellet smoker? Also maybe one on your top brands.

Nice job! I appreciate your fact-based videos. For a backyard BBQ'er I think you have to factor in everything (grade of meat, prep, cooking process, etc.) in addition to the cooker. I only use prime grade of brisket, I trim it aggressively, I inject and I'm selective about my rubs (flavor AND freshness). I monitor internal temps, I use a consistent cooking process, and I rest the meat for 4 hours before slicing. I run my MAK pellet smoker on the "Smoke' setting for 2 hours before raising the temp to 265 and cooking from there. I've had a stick burner in the past, a gravity-fed smoker, and now I have a kettle, a MAK pellet smoker and a griddle. The ease of use for me outweighs the slight difference in flavor. That said, I agree that similar product from a stick burner will be better. My goal is just to consistently turn out better BBQ than the neighborhood joint, and I usually do.

I'm glad you did this. I bought a gmg and returned it, had a kamado before and used lots of huge chuncks in it so nice full smoked flavor couldn't get near that in the pellet grill my feelings where darn near hurt 😅 bought another kamado life's better now. That was until I watched your videos and feel like I need a offset smoker again.

So glad I came across this video. I’ve been scouring for a couple months to pick a better pellet smoker because I just don’t think mine is putting enough smoke in the foods. Ive been wondering if adding an offset to the bbq pad is a better choice and this solidified that for me.

Man , thats a beast you have there ! I love the smell of bbq smoke in the air. I bet you have the whole neighborhood smelling good.

Really interesting thanks. As a pellet smoker owner (YS1500S) I agree. Been burning exclusively BBQ'rs delight Hickory blend for 1.5 years but am keen on trying Lumberjack as I feel the smoke is a little too light for my taste. On thing I think is important to mention is although cooking lower for longer does increase the level of smoke I feel it may also dry out the meat too much due to the high rate of constant airflow (at least with my Yoder) as I did an 18 hour brisket last week at 195f and it was dry and crumbly Vs. my hotter faster cooks (but with less smoke flavour). Have tried smoking tubes etc. but dont like the flavor of smoke they produce.

Excellent information. Thanks for sharing!👍🏻🇺🇸

I just took my Traeger back to Home Depot. One cook and I was done. I needed it for the space cause I had a lot of company and a fairly large cook planned. It would have never fit on my weber kettle with the slow n sear. I was so let down by the end product, I cleaned and packed it once it cooled down.

I never expected my pellet smoker (Pit boss classic) be as good as an offset smoker, or homemade smoker, and it's not. BUT it's convenient! I live in the burbs, small backyard, busy, work full time, kids and don't have the time to monitor a fire. But I have made some great stuff, and to be honest, compared to a lot of BBQ places around me, mine is better. (And cheaper!)

@josephbovio3447

8 ай бұрын

Exactly!

Very Informative. I have a Traeger and love the results, I guess its what you are looking for. Most of us backyard pit masters just like the fun of it. Thanks enjoy the channel

Great video! Curious what you think of the Masterbuilt Gravity Series. Seems like the flavor and smoke of an offset with the convenience of a pellet cooker.

One reason for less smoke flavor is typical of a pellet smoker is the fact that most stay at the exact same temperature all the way through the cook and due to the slow and steady flow of pellets to maintain a precise temperature the pellet does not Smoke very much it just burns up, Now if you take a pellet smoker and have what some call a swing or depression in temp, causing the controller to dump more pellets faster then you will produce more smoke due to the fact the burn pot has a larger amount of pellets in it slowing down the complete burning of the pellets producing more smoke. Yoder Smokers have always operated this way with a 25 degree swing-depression and now I have found several other manufacturers building in the swing/depression into their algorithm. Additionally, some pellets are produced at a Low Compression pellet creating what I refer to as a oft Pellet which too burns quickly producing less smoke. I am of the opinion you are correct about the low to NO moisture in the pellet. Many think using a water pan in the cook chamber helps to keep the air moist allowing better smoke impartment But I think thats something someone needs to test.

I really enjoyed this analysis. I've learned so much from you. in the coming months I'm going to buy my first offset smoker. I am thinking of a lang reverse flow smoker. Would love it if you gave us a review of a really good quality reverse flow smoker, especially something along the quality lines of a lang.

Love your videos. My MAK puts a decent smoke profile on the meat. It’s definitely lighter but good.

Well said. I'm planning on getting a offset smoker this year. But my Broil King pellet does beautiful brisket. Cheers from BRANTFORD Ontario

I just use a pit barrell cooker with wood chips every hour on a smoke and put wood chunks in the bottom of the charcoal basket . Pit barrell makes thing simple and the food comes out great ! But when I feel like been out on my back yard all day I use my offset. Thanks for the info brother.

i just saw this video (making my way through your archive after having found your channel and subscribed only a month ago). You may also be able to produce more smoke with a pellet smoker by using a smoking chips in the cook chamber (if your pellet grill has the space). I put my smoking chips in water before I grill with them. I think it makes a huge difference (at least for the first 30 minutes or so). Also, on my Big Green Egg, when doing a longer smoke (e.g. brisket or pork shoulders) I use wood chunks (1.5 inches to 2.5 inches in size generally) and I soak them in water for at least an hour, sometimes overnight. I think that helps as well. I wonder what you and others think about these techniques.

Very tricky Traeger, might be adding oils to their pellets to make them fake “Hickory.” I didn’t know about that, thanks for the heads up!

I got a pit boss this season its wonderful but I still love my old stick burner.

I agree. I love smoke flavor, but don’t love it to the level that off set gets. At least when cooking often over a week. It’s the reason I settled on a pellet grill. Plus the speed to get it running for quick cooks.

As a pellet smoker user, I 100% agree with this. Unfortunately, pellet smokers do one thing an offset can’t, which is they run by themselves. As much as I prefer and love stickburning, the ability to run it and only have to check every couple hours is the only reason I’ve been able to do any barbecuing these past few months.

Is lumberjack your favorite? And what other do u recommend? Ty for this video!!

Are you going to do a pellet comparison video between the companies that produce them?

About 8 years ago I started researching smokers. I wanted an offset for the real wood flavor that i grew up with. After tons of research and advice I decided on a pellet grill. After the first cook I knew it was not going to be to my liking. I immediately regretted it. But I couldnt return it so I made the best of it. I was never fully happy with it, even though everyone liked my food, I knew it could be better. A few months ago it started having a problem with its controller. Rather that fix it, I gave it away and starting looking for a replacement. Just got an offset last weekend. Made my first two boston butts on it yesterday. Seasoned lightly with salt and pepper. I am now happy. That is the flavor i could never get with the pellet grill. I nailed it first time. My wife and kids couldnt believe how good it was. Yup, thats the flavor Ive been searching for. To each his own, but i know this, pellet grills are not for me. Between my propane grill and my new offset I have all I need...ok well a pizza oven would be nice 😁

Best bbq channel on KZread

Hey Jeremy another great video as always. I've noticed the same thing too, but let me tell you something that has happened to me twice. At two different times I've started to smoke ribs and butts and realized after I got my fire going that I didn't have any wood chunks or splits so I get out my smoke tube and fill it with pellets. I have a very large UDS that I use a lot , anyway I've used the smoke tube twice loaded with pellets and my food is waaaaay over smoked. Can you try a comparison video using this method vs regular wood and see what you come up with? Thanks and have a great weekend.

Great video. I don't have a horse in the race, since I do not presently own either type of smoker. However, I often visit relatives who swear by their pellet smokers; and have often been diappointed by the results. I also agree the right pellet choice can make a real difference; and I believe the brand you used in this video is quite good - and can help with so-so pellet results. If I may offer a potential solution: even with a regular charcoal grill, I have always gotten good results using soaked wood chips in a foil pouch or metal tube. Anyone who wants to see if moist wood improves the flavor of their end product, try the same trick with the pellet smoker - at least once. If you taste no difference - great. If it does add to the flavor, it is a simple fix, which can up your smoking game.

I’m surprised no one talks about adding a SmokeDaddy to their pellet grill for more smoke. I’ve had one for more than ten years and it works great. Burns wood chips and pumps the smoke into the grill. Check them out.

Awesome explanation of the difference

It's like you were reading my mind. I was looking for a video explaining this last week and there was nothing.

This video needed to be made, and after that "water pan" video, I totally get the "Mad Scientist BBQ" thing. Haha, thanks man, love this channel. I wonder what Randy would say about this?

As a pellet grill owner (Rec Tec) I made a conscious decision to trade some smoke flavor for convenience and I don’t regret it. I don’t like being tethered to my house for long cooks. The food is great, and I might be in the minority, but I believe you can have too much smoke flavor. BTW... as he says in his other videos, keep the meat cold and you’ll get a nice smoke ring. Works for me. Oh, and use good quality pellets.

Great video. i use either smoke ring pellets or lumberjack exclusively...but alt cut some chunks to put on the diffuser over the fire pot. not sure if the chunks over the fire pot is helping, but they are buring/smoldering.

I get great flavour from pellets..for me you have to cook at a lower temp than the standard stick burner to impart that flavour... means longer cooks but the flavour is great..

@jimmymurillo1296

4 жыл бұрын

Ok , my question is propane smokers give good smoke favor

@paulrose6608

4 жыл бұрын

If your doing it correctly, you can get great results from any breed of smoker. They all have pros and cons.

@JAYTUA

3 жыл бұрын

How low?

@kylegouge7491

3 жыл бұрын

Jimmy Murillo I started on propane and though much harder for me to control the fire consistently than pellets, I’ve made some great bbq on propane. Just research how to get the most out of what you use

I purchased my first pellet cooker Dec. 2021. I bought a 20"x 42" Lone Star Grills. I don't have a problem with the lack of smoke, in fact I have to open both ends of my barn so the smoke can get out of the building. I use a pellet sold in Kroger's, not sure if it is one of the high-end pellets that guys say are the best, I buy it because it comes in a 40 lb. bag. I do cook low & slow for 2-3 hrs. then ramp up to the 270's range. I cook a Texas style brisket with very little difference in the profile if cooked on my offset pit. I bought it so I can cook & sleep with no worries.

I was waiting for u the break out the moisture meter, to show the moisture content of the logs you usually burn.... To compare that 5.3% moisture of the pellets, to your logs. 🤷‍♂️ In my area, I usually have to order kiln dried online, and you are correct, the flavor is lacking from regular seasoned wood. But, we all make due with what we have. 👍🍺

@RyanNichols1

2 жыл бұрын

I was hoping he would do this as well, measure a chunk of his 'perfect log' or at least typical log and see what the water content was.

I agree and have both types of smokers. Up here in Mt large pieces of wood for smoking are hard to find.

You could also add a smoker tube in the cook chamber to increase the total amount of smoke inside the smoker

I used to have an offset before moving. My friend has a pellet grill. I have had multiple kinds of meat on his and I actually even borrowed it for a few smokes. I was so wanting a pellet grill when they came out but in my opinion, it doesn’t hold a candle to the smoke flavor of an offset. For some, they don’t like a heavy smoke and some do. I personally like a heavier smoke flavor on the meat. Good video.

Nice analysis.

This is a large part of it...however, I've noticed that a Pit Boss seems to get more smoke flavor than a Green Mountain. Perhaps the different air flow in the burn pots, fans, etc. make a difference too...but only a stick burning offset will have the flavor of a stick burning offset!!

Aaaaaaw......no funny gag reel bloopers this time?! Always look forward to that!!

Before I watch my prediction is volume , I use allot less pellets vs my off set, I use a ton of wood for a 10hr cook on the offset, that same cook on pellet is like 1 bag

@tippyc2

2 жыл бұрын

I replied similarly on another comment. I think they could improve by using a bigger/hotter fire, off to the side like an offset so you dont pump too much heat into the cook chamber. A thicker fuel bed would mean less oxygen to the pellets on top, meaning they'll get to smoulder and smoke more before they get enough air to catch fire properly.

I have a vertical pellet smoker and I typically put a wood chips box or a pellet tube at the bottom to get more smoke flavor. I'm sure you can probably put some wood chunks close to the bottom to get even more smoke flavor

It would be great to if you put out more pellet smoker tips or recipes, experiments. Etc

Absolutely great like I said your making a name for yourself!

Jeremy I enjoy your more scientific videos like this and I've got an experiment I would love to see you try. I'd be very curious how much cubic feet per minute your Fat Stack uses when smoking at different temperatures. It'd be easy to figure out the volume rate of flow by holding an anemometer over the top of the stack to find the speed of flow, then using the inner diameter of the stack to calculate volume of flow per minute. It would also be cool to see the difference at temperatures when the smoker is fully loaded vs completely empty. I may do the same with my Yoder YS 1500s. I wanna see just how much that Fat Stack draws!

Another very good and informative video. While I can see the convenience of a pellet smoker, I will never be convinced to get one instead of my offset. Besides, it won't be the same coming in at the end of the day with a very thick smell of smoke in my clothes and in my hair that seems to linger forever.

Good job Mad Scientist!! We're starting out our bbq journey with a pellet grill, but as you suggest, someday we may want to advance to an offset smoker. Just fyi, so far our bbq has been delicious, perhaps because we have been cooking on a propane grill for years...

The pellet smokers strong suite is that it bridges the gap between an offset smoker and a gas grill.

From what I've read on blogs, Traegar Pellets uses a lot of flavoring ( oil) and actually uses the same type of wood for all their pellets, except for oak. One of the reasons I no longer have my Tragear. Lumberjack pellets are far more superior. Real Mesquite, etc no oils. My Timberline Traegar was also vented in the back, towards the bottom. Didn't make sense to me. Very expensive. However it was very easy to use, good food, very little smoke.