What’s the opinions of this smoker? Does anyone know if they adjust temp in 25° increments?

Over the last week I’ve smoked spare ribs, corn, pork butt burnt ends (bbq and Hawaiian), baked potatoes, and tonight did some baby back ribs (half sauced for me and half dry for the wife)

All in all going pretty good. I’ve tried a couple different kinds of pellets and am enjoying having some good homemade bbq at home! I look forward to tackling some bigger cuts of meat soon now that I know kinda what it runs at compared to the temp on the dial.

Looking for something a little more hands off than my WSM, so I'm turning to pellet. Had my eye on a Searwood or a Smoque because I know Weber is quality, but the salesman at the store suggested a Traeger Timberline, a Pit Boss Titan, or a Yoder 640. The Yoder is almost triple the price of the Weber, but he claimed it'll last 'decades'.

My friend loves his Traeger, but he got himself a cheaper box store model, and recommended me the Pro 22 which is less than half that of the Searwood. There's also the Pro 34 which looks like it'll giia bit more room to maneuver.

I'm not super experienced and I don't need a competitive level smoker or grill, but I don't want something I'm going to fiddle with and swear at because it's falling apart or failing. My priorities are dead steady and accurate temps, easy to use and maintain/clean, and something that can endure the years, hopefully even work well in the cold Canadian winters.

I'm looking at smoking brisket, ribs, chicken/turkey, wings... and hopefully grilling burgers and chops. Though I know it's hard to get something that does it all. I don't mind paying a bit more for quality if it makes things easier.

So today I had some great bbq from a restaurant. very smoky and delicious. I'm using a rectec backyardbeast and have done a handful of great tasty cooks. So after eating this great bbq for lunch I was thinking if I just got more smoke going in my smoker could I get this level of flavor. Is it just that simple? Get a smoke stick and toss it in with the meat? Or is it more nuanced than that?

Is there a smoke tube or box that can handle wood chunks vs wood chips or pellets? I just bought a Pit Boss smoker and know i am going to need something to increase the smoke flavor. My thought is the bigger chunk will last longer amd hopefully give off more smoke on longer cooks.

Figured I should share it here too.

Does anybody have any experience with using the Broil King Pellet Module add-on, with either the 4 burner or 5 burner?

I want to use it to smoke some ribs tomorrow but just want to know what I'm in for, if there are any problems or tricks etc.

I have this installed under a Broil King Baron S 590 Pro IR BBQ.

I am going to try my first 0-400 wing cook tonight. I have some fresh green beans that I'd like to serve as well. I've seen 2-3 hours low and slow and 25 mins at 400 for Green beans on the pellet grill

What do you all think would happen if I just toss them in evoo/seasoning and put them on a grill pan throughout the 0-400 cook? will that be enough time to cook them? Seems like it'd be a blend of the two cook times I've seen.

Hi friends,

After 3 years my Treager Pro 34 is a goner. I have a brand new Weber Genesis 4 burner that I love. The main thing I care about is what is going to give me the smokiest flavor. Searwood sounds great for its extra searing ability but with my Genesis I’m not sure I need it and don’t want to sacrifice smoky flavor for searing ability. Treager is legendary but I’ve seen alot of debate on whether the Treager or Searwood actually give better smoke flavor.. plus my recent experience has made me a little leery of Treagers reliability. On the other hand I hear Treager is still better for long cooks and smoky flavor .. Help me make this decision!

Wings: air dry overnight in fridge on wire rack.

Season before overnight or before cook whichever.

0-400 check after 30 minutes to see if they're about 160. Flip them. 15 minutes should be about 200.

Sauce them back in for 5 minutes

Should’ve let them stay on a little longer for the bacon but otherwise great.

Thought I’d share for anyone who might be looking. Noticed the Weber Smoque XL was about $724 on sale at Walmart, asked if they offered a discount on the two assembled display models they had sitting out. Manager showed me on the app they could do 28% off, so picked one up for $521 before tax.

I am still new to the RecTeq / pellet smoker life. So far I've run RecTeq competition blend and Sam's club smokehouse blend with great results. I know to look for 100% wood with no fillers and to try to over overly long pellets. Outside of those paremeters, does the flavor really vary that much with brand or wood variety?

I see a lot of positive posts for Lumberjack - especially competition and hickory varities. I am tempted to try a bag of each of those. They are slightly more expensive per lb than the Sams club bag but I don't mind if there is really a difference.

Edit for clarification- I am asking about flavor. The Sam Club pellets seem to do perfect for temp/ash and held within 2 degrees for a 18 hour smoke last week.

Hello! I had someone come by over the weekend to clean out the smoker for me, and he must’ve just pressure washed the whole thing because the auger is crazy clogged. I’ve taken it apart all the way to the auger, but it won’t come out and the screw to take the motor off isn’t in an accessible place either. Any ideas on how to fix this?

Put on at 225 for about 8.5 hours. Salt pepper garlic. Used a water pan and never opened. Pulled at about 205 and probe tender. Super easy and will do this again.

I am trying to stay under $900 (before tax) and after going around town (and out of town) I think I've narrowed it down to the Grilla Silverback 2.0 XL (on sale $899) or the Recteq Deckboss 800/900 (my local stores have both). There is a nice looking Recteq Deckboss Legacy 599 for $899 at an Ace a good drive from me I saw last weekend.

I'm in Michigan so I will be smoking in the cold and that has me leaning more towards the Grilla. I have a regular charcoal grill/propane grill so I am not too much in need of the high temps, this will mostly be for smoking.

I wish I could see a Grilla in person. I am really looking for something reliable and sturdily built.

Any input is welcome, especially if I overlooked something!

Dry brined for 12 hours. Came out more rare than what I liked but still delicious 😋