Question for those moving to a pellet smoker

[BigDog]

Hello, I have used a Weber bullet for years and now I am looking to move to a pellet smoker. If anyone has moved from a charcoal smoker to a pellet smoker can we discuss the differnces. My biggest concern lack of smoke flavor.

Thanks

 

[CMTiger]

Well….the pellet doesn’t burn charcoal so you’re not going to get the same smoke flavor. That’s for certain.

 

[BigDog]

Well I think most of the flavor comes from the burning wood chunks..

 

[Torstenlaw]

The pellet smoker will not have that charcoal flavor you get from using charcoal. No and if's or buts. Only way to compensate is using a smoke tube. It is way easier to control temp and cook with the pellet smoker.

 

[Shedd]

The pellet smoker will not have that charcoal flavor you get from using charcoal. No and if's or buts. Only way to compensate is using a smoke tube. It is way easier to control temp and cook with the pellet smoker.

Not trying to be negative but just honest. I have had my green egg for over 30 years and NO the Traeger will not come close to the smoke you’re used to. I was given a new 780 Pro and I’ve tried everything (including smoker tube) and it’s not the same. I live in SC (said to be the birthplace in the US for BBQ (pork not beef) was born in mid state growing up in a family of BBQ cooks. I’ve always expected the smoke flavor I grew up with. However I also was raised to make the best of what you have and not give up without exploring every aspect of something, last resort. I have found the Traeger is a set and forget (just don’t let it run out of pellets) no baby sitting smoker. I’ve had absolutely great results with butts and recently ribs. Not the smoke I’m used to but it cooks really well. I’m sure the more I smoke with it the better I’ll get, I’m actually looking forward to it. I’m keeping my egg for times I want the real deal bbq I’m used to. Again, I’m fortunate that my 780 was a gift, I wasn’t in the market for another smoker.

 

[RayClem]

There are charcoal pellets available for use with pellet smokers. Pit Boss sells a charcoal/wood blend. Royal Oak sells 100% charcoal pellets. Charcoal burns hotter than wood pellets, so there could be issues with temperature control.

I was part of the gas grill crowd and much prefer the taste from the Traeger. I never liked charcoal fired grills because they are so messy to clean up and the temperature had to be maintained manually. While you won't get the same flavor with Traeger that you got with your Weber Bullet smoker, it will be a lot more user friendly during the cook and cleanup is much easier.

Check out some of the threads on smoke tubes which many people use to enhance the smoke flavor.

Some enterprising Traeger owners have modified their grills to use a cold smoke generator such as the Smoke Daddy or Smokai to have real wood smoke flavor in a pellet grill. However, such modification does require drilling a hole in your grill chamber.

 

[BobbyQ]

My biggest problem with the bullet (Not a Weber but a generic model) was not being able to keep the coals burning past 6-8 hours due to the size of the pit. The ash would build up in the pit and smother the coals. I used wet hickory chucks that made lots of smoke but I find with the Ironwood and a smoke tube I'm getting enough smoke.

 

[Shedd]

My biggest problem with the bullet (Not a Weber but a generic model) was not being able to keep the coals burning past 6-8 hours due to the size of the pit. The ash would build up in the pit and smother the coals. I used wet hickory chucks that made lots of smoke but I find with the Ironwood and a smoke tube I'm getting enough smoke.

Unfortunately you’re not going to get that great smoke flavor you’re used to. I’ve decided I’m not cooking any more butts or any big chunks of meat I desire smoke with, I’m going to continue those on my egg. I will do some ribs on my 780 I can eat them either or when it comes to smoke.

Did you use charcoal or lump in your bullet? I’ve got a friend that has a bullet and he switched to lump and gets about 12 hours, the lump doesn’t have as much ash. I use lump in my egg I can smoke a butt for about 12-14 hours, shut it down then still have half a basket of lump for about a 6 hour cook before it runs out. That’s about $7 of lump. My 780 just used about $30 of pellets and took 14 hours on a butt that I ran the first 4 hours at 185-200 (hard to tell what temp it was it never stay steady) with a couple handfuls left in pellets. Big hunks of meat isn’t worth it for me on the 780 but now that I’ve figured out it’s (to me) not a smoker I’m going to start seeing what else I can try to cook. Hopefully you find something that’ll work for you.

 

[Shedd]

There are charcoal pellets available for use with pellet smokers. Pit Boss sells a charcoal/wood blend. Royal Oak sells 100% charcoal pellets. Charcoal burns hotter than wood pellets, so there could be issues with temperature control.

I was part of the gas grill crowd and much prefer the taste from the Traeger. I never liked charcoal fired grills because they are so messy to clean up and the temperature had to be maintained manually. While you won't get the same flavor with Traeger that you got with your Weber Bullet smoker, it will be a lot more user friendly during the cook and cleanup is much easier.

Check out some of the threads on smoke tubes which many people use to enhance the smoke flavor.

Some enterprising Traeger owners have modified their grills to use a cold smoke generator such as the Smoke Daddy or Smokai to have real wood smoke flavor in a pellet grill. However, such modification does require drilling a hole in your grill chamber.

I’ve got a friend that’s tried the Royal Oak charcoal pellets in his Yoder he said it didn’t really help if anything it wasn’t good. However charcoal as in the briquettes , aren’t the same as lump. I haven’t used charcoal in a very long time, definitely not a good flavor of smoke. Lump however is real solid wood with no byproducts , something the pellets aren’t. The gas grill in my opinion is really good. I definitely like burgers and chicken on it. I also like burgers and searing steaks on my Blackstone griddle too. Luckily we’ve come a long ways from those old charcoal grills of the 70’s. We have a lot of options, that’s why I’m not putting the Traeger in the storage room just yet. Every cooking, grilling, smoking, frying, etc things we have available nowadays definitely has a place for someone.

 

[BobbyQ]

Well I've had my Ironwood for about 3 years and it's dialed in to give me excellent cooks with plenty of smoke flavor. My last brisket came out perfect.

 

[Shedd]

Well I've had my Ironwood for about 3 years and it's dialed in to give me excellent cooks with plenty of smoke flavor. My last brisket came out perfect.View attachment 10678

That looks great! I’ve smoked everything pork or chicken for over 40 years, never did a brisket because I’m not a fan of smoked beef but that’s me. My buddies smoke them all the time.

I don’t have any issues with how my 780 cooks, it’s just not infusing the smoke flavor that I’ve always had with my egg or others before. I knew up front pellet grills can’t compete with wood but I had to try (I was given the 780 to try but keep it, luckily given) so now I’m going to try other things that don’t rely on smoke.

 

[Shedd]

A recent cook for my friends son’s wedding, on my 30 year old green egg. The smoke flavor Traeger’s can’t do! Not compressed sawdust, not charcoal, but oak and hickory lump/wood.

 

[Dallas760]

I use a smoke tube all the time and still do not get a really heavy smoke taste. Pellet grills are a more subtle smoke flavor. If you are looking for that heavy smoke flavor you get from a stick burner or charcoal with wood chunks added I don't think you will be happy with a pellet smoker. Don't get me wrong, I love my pellet smokers and use them all the time. They are precise and don't need to be watched every minute. In my opinion they turn out great BBQ, but not that heavy smoke flavor some want. In talking to competitive cooks, they concede that they cannot get the heavy smoke flavor out of a pellet smoker that others get out of a UDS. But they can still win by turning out a better product, perfectly cooked with subtle smoke flavor.

 

[Like Smoke]

I see the post from BobbyQ, that he soaks his wood chunks before cooking. Hardwoods do not absorb water more than a 1/16 of an inch if that. Why you think your getting more smoke is because the wet wood has to evaporate the moisture before it gets up to a burning or smoldering temp. This slows your initial heat up period down, what you are seeing is really steam and creosote. There is information on soaked vs dry wood on line if you want to follow this further. The old saying "Keep your powder dry" also can be said for wood and pellets. By the way, your cooks look delicious,

 

[jersmith26]

I also used a Weber Bullet for years and now have the Ironwood 885 which does have a Super Smoke setting. Probably still not the same as the bullet but no one has yet to complain about the taste of the ribs, pork butt or brisket. While the whole process around the bullet was somewhat fun, the ease of the pellet grill is amazing. I can start a cook, leave for several hours without a worry and still have a great tasting final product.