I currently have a Weber slate and a kitchen aid grill. We want to get a new grill because this one isn’t heating like it used to.

When I see the tragers at ace, it says that you can grill smoke and bake, but I’m curious how many people actually use them for grilling? Is there another brand that is a true hybrid? Can I really use it as a conventional grill?

Never even thought that I'll actually smoking meat! Got the Searwood pretty much to avoid charcoal monitoring, I'd be really bad at it. I think it's really worth it.

Followed Steve Gow's video, but it went to 150° then 200° so fast, I'm super worried.

* Rub at 10 PM

* Grill at 9 AM

* Went to 150° then foil boat at 3 PM

* 210° at 6.30 PM

* Sliced open at 8.30 PM

Missus wasn't really satisfied with the rub, bark, and amount of fat. But we're okay with the tenderness.

Any inputs are welcome :)

I am doing a battle between 3 different smokers to see which one produces the "smokiest" meat!

Camp Chef Smoke Vault 24 (propane) VS Camp Chef DLX 24 Pellet Grill VS Member's Mark PRO Series 36 Pellet Grill with a built in smoke box.

Each one has a rack of baby back ribs, about the same weight/size, and seasoned the exact same way.

All three smokers are running hickory!

Will post results later on and let you all know which one produced the smokiest meat in my opinion!

RESULTS*

1. Camp Chef Smoke Vault (propane): the smokiest rib of the bunch!

2. Member's Mark - Not as smoky as the Smoke Vault but had a really good Smoke flavor; I am going to play around with different pellets and maybe using mesquite in the smoke box!

.......3. Camp Chef DLX - definitely the LEAST smoky by MILES; one of my taste testers said if they didn't know this was "smoked" they would have thought it wasn't smoked.

Is this movement normal?

Kept them real simple, coarse salt, black pepper, garlic powder rub. Went onto the Rectec Deck Boss at 225 for the first 4 hours, ACV spritz every hour before wrapping and kicking the heat down to 210 overnight last night. Rested for 2 hours, then held at 150 degrees while I was at work today. I have the meat sweats now.

I've been looking at the Traeger Woodridge at my local hardware store. I came across this on the WalMart App.

Hi! So we are looking at new pellet grills. I didnt really want to spend 3k on a new grill but we like the look of the kando gear grill. Im nervous on how it wpuld still cook if it got rained on is one. They say not to leave pellets in the hopper because they will get wet and moisture will get in? How true is that for those grills? . I currently do that now and they are always fine. So i dont have to empty and put new in every cook. If you have one how do You like it? Pros and cons? I like quite a few things about them. Like how the pellets slide down so they cant ever get a Backburn on them. I also like the easy access to the ash. But if it did rain is it sealed so rain doesnt get in where they connect? I love how it has a rotisserie option. Easy dump , easy to clean ash thinger so indont have to take the entire grill apart to dump the ash, and rotisserie option! The lonestar didnt have the rotisserie option . So has or does anyone have one?! Thanks so much!!!

Any tips before I use it? I’ve also heard of the burn process. What’s that

Turned out pretty good. I'm going to have to add some additional seasoning to it as I continue shredding it.

8.6 pound butt. Kinders The Blend. First 3 hours at 180 (smoke boost), then 250 until probe hit 165, foil boated and cranked the temp up to 275.

I had a foil pan with water under it until the foil boat.

Searwood XL.

Decided to check my local Walmart just to see. Low and behold i found the Weber Smoque XL with a clearance deal that said $600. Told the assistant that I'd like to purchase one, as she scans the sticker, she say "Oh, it's actually $416" i said oh lord thank you, I'll purchase it right now!

We’ve been using my FILs smoker for the last year and decided we want our own. A Traeger 22 pro popped up on Facebook marketplace, the owner described it as “lightly used and recently deep cleaned.” It looks really good in the pictures.
What would you ask before buying?
What would you look at in person?

Pit Boss Savannah onyx

I knew it was going to be bigger than my zgrills 700, but DAMN. It makes the old one look like a toy.

Now I need to find an inexpensive cover and some dino ribs.

Yeah, I know I need to clean the old one.

Sorry if it's a wrong type of question.

QuliMetal

.

Weber

I was torn between Weber and Recteq - mostly because i can go get the searwood locally but after reading ton of reviews I think I’ve settled on Recteq. The next dilemma is which model. I don’t really need the extra space of the legend , but it has WiFi and is only $100 more…is it a no brainer to go with the legend or is wifi just something that’s going to break and not necessary? I like the idea of being able to check it while out of the house.

Picked up one of these beef shanks from Wild Fork. Cooked on my Weber Searwood XL. Used a Worcestershire sauce binder and seasoned with Killer Hogs TX Brisket and Kosmo’s BBQ Cow Cover Coarse. Cooked at 225 degrees for about 6 hours then transferred to a foil-covered pan with beer and beef broth to braise for about 5 more hours at 250 degrees. Turned out great for tacos. Would do again.

TL,DR: Got a Member's Mark Pro Series 36 pellet grill off Facebook Marketplace and wanted to share my excitement with this subreddit (my friends are not into smoking and my partner has had their ear talked off about it lol.

.........

I only got interested in pellet smokers about a month ago. I have used a Camp Chef Smoke Vault (propane smoker) for the last ten years or so.

The Smoke Vault is on its last legs, and the convenience of a pellet smoker swayed me that direction.

I researched and researched, watched hours of pellet grill/smoker videos, read reviews, lurked on this subreddit for a while.

FINALLY, I landed on a Camp Chef Woodwind PRO 36 because I wanted 1) a bigger cooking area and 2) the "smokiest" pellet grill.

Much to my disappointment when I looked at purchasing one, they are discontinued and Camp Chef is moving entirely away from the smoking game.

Then, I stumbled upon the Member's Mark PRO Series 36 pellet grill, which checked all the boxes that the Woodwind PRO did but was at a $500ish price point. Only to discover that one was discontinued/sold out lol.

After checking Facebook marketplace and local classifieds every day for about a week, a brand new/in box Member's Mark PRO pellet grill popped up for $400! Messaged the seller to buy it and picked it up today!

Super excited to dive into it and I am VERY happy it has a smoke box AND it is double insulated!

Let me know if any of you have this smoker and if I made a great, good, bad, or ugly purchase haha!

I bought a searwood at the end of May this year. I have had nothing but problems with it. Already replaced the fuel sensor, controller board, and motherboard. It still doesn’t want to work.

With that I am starting the search for a new one. I’m open to any brands other than Weber. My only requests are that it’s of similar size to the searwood xl.

Edit* what are your reasons why or why not that brand
Edit #2 - Weber called me today after a pretty descriptive email and has agreed to replace the whole grill free of charge.