NKSmoke
Knows what a fatty is.
- Joined
- Jun 23, 2016
- Location
- Oregon City, Oregon
I am in the marked for a new pellet grill and wanted to get some input from those of you more experienced than I. I have been using a small Traeger for about 6 years now and have smoked a variety of meats, cakes, cheeses, and anything else I could think of. I just haven’t been impressed with the quality of the Traeger. A little breeze really messes with the temp and the pellets hang up in the hopper. I recently went to Austin and Lockhart and tasted several of the popular BBQ joints including Franklins, Blacks, Smitty’s, and Kruze Market. I found that they all had one thing in common, a deep smoke flavor in their meats that I haven’t been able to come close to in my Traeger. Yes I realize they aren’t using PGs and have decades of experience.
I am wondering if that flavor can be achieved in a PG out there somewhere. Has anyone been able to or even get close? My father has a GMG that he has used for about a year and is constantly complaining about the lack of smoke output compared to my Traeger so for me that one is out. I have been looking several different brands and specifically at the MAK 2 and the Yoder 640 and am wondering if anyone has been achieving deep smoke flavor with those. Specifically with brisket. I realize I can add a pellet tube of some kind to produce more smoke but it seems a shame to spend $1500 or more on a grill and have to add a $25 tube to produce smoke. Am I wrong here? Just wondering if anyone has been able to produce that pit level of flavor with a PG and if so, which one? Am I simply not going to be able to unless I use a stick burner? Thanks for any input in helping me with my decision!
I am wondering if that flavor can be achieved in a PG out there somewhere. Has anyone been able to or even get close? My father has a GMG that he has used for about a year and is constantly complaining about the lack of smoke output compared to my Traeger so for me that one is out. I have been looking several different brands and specifically at the MAK 2 and the Yoder 640 and am wondering if anyone has been achieving deep smoke flavor with those. Specifically with brisket. I realize I can add a pellet tube of some kind to produce more smoke but it seems a shame to spend $1500 or more on a grill and have to add a $25 tube to produce smoke. Am I wrong here? Just wondering if anyone has been able to produce that pit level of flavor with a PG and if so, which one? Am I simply not going to be able to unless I use a stick burner? Thanks for any input in helping me with my decision!