Home Forums Hunting & Shooting Hunter's Campfire Pellet Grill Anyone?

What I typically do for grilling with pellets is put the meat on before firing up grill so I get some good smoke while it's getting going. Then smoke at lower temps for 20-30 minutes before cranking up the temp. With steaks, I pull them off until the grill is as hot as it gets and throw them back on for a quick sear. Burgers stay on the entire time.

Ummmm... regular meat thermometer?

😂😂😂 good lord....

Those RECTEC grills look like artwork. The Chef at home(not me) might have to look into one of those

I thought this looked pretty cool and is certainly reasonable price wise, which makes me wonder what kind of a scam it is....


https://www.oefufhl.rocks/products/ultimate-barbecue-roasting-cabinet?variant=28814568259668

I just got a GMG (Green Mountain). It is cheaper than a Traeger, made in USA and made with heavy gauge metal. It also gets to a higher grilling temp for searing than the Traegers. Glad I did some research before buying. I have been happy with it so far. Replaced an old Charbroil big easy propane/charcoal grill I had for over 15 years. I have smoked fish, ribs, etc. on it so far and have grilled a few steaks. For basic grilling I would probably stick with propane or charcoal but am still pleased with it for a double duty smoker.

I have a RecTec Bull, and a weber charcoal kettle. RecTec for smoking, charcoal for grilling or smoking followed by direct heat grilling.

Perfect combo IMO.

The RecTec guys are from my hometown, and their grills are assembled here. Fantastic company and will take care of you if anything goes wrong. I have called them a few times with questions and the woman that answers the phone really knows her stuff. I had to replace the controller because one of the probe ports was bad... no questions asked had a new controller in hand a few days later.

Have since bought one for an employee as a bonus and the whole office is buzzing about them. Great grills, but I only use mine as a smoker for longer cooks, or for additional space when the kettle is full.

*Updated to say this thing holds a temp incredibly well. Bump it up 15 degrees (from your phone or on the grill) and it will be there within a minute or two, and not go over. It is rare to see it off a degree, and extremely unusual to see it off more than a few degrees. Only time I have had trouble is trying to keep it real low (225 or lower) on a 100 degree day, as mine sits in direct sunlight.

That is one thing I despise about my Trager 'lil tex. The heat fluctuations are terrible. But...BUT....Traeger will be glad to send you an "upgraded" controller for $250.

I found an after market one that guarantee's more stable temps for $54 or something like that. Still need to install it to see if it works better.

Big geen egg grill here use lump charcoal and add wood pellets on top the charcoal.Good stuff.

I’d say 30 minutes, 15 to bring the grill to temp 15 to cook.

My friend has a Rec Tec, lives in Yuma. We were out visiting this weekend, he was running the smoker, had trouble maintaining temp. He is going to call this week and see what they say as he has says he has had trouble maintaining temp since it got hot outside. Outside air temp was about 112, had it set on 225 and the thing was running over 270. Turned it down to 200, still ran about 265. Hope they figure it out.

Half a small water heater cut in half, fill the fugger with mesquite wood, drink a beer while it burns to coals, and grill the best steaks and burgers you can sink a tooth in. Who in the hell really wants to cook a good steak over pellets, gas or any other artificial heating element?

Thats about what mine will be on a 100 degree day in the direct sunlight. I haven't tried it in the shade, but I suspect that will help. I also noticed that if I put a large piece of cold meat, and a water pan on, it will help, but once the meat heats up I don't think it is possible for it to keep the fire going and keep the temp any lower. Let me know what they say though... I meant to call in but never did. Figured there wasn't much that could be done in those conditions.

If a guy knows what he's doing on a pellet grill, he'll do the burger or rib-eye over charcoal.

My Traeger will go up to 450 degrees. I cooked one steak on it. Good if you like baked steak. I didn't. It cooks before it gets seared. By the time it would be seared, I think it would also be popcorn fart dry.

My favorite gas/charcoal is the Vidalia Charcoal And Gas Grill Model 628. That said, I've been using two Treager grills for cooking for about the last twelve years or so. I like the flavor better, easy to do chicken or other fatty meats without flare ups.

I've tried them all. Gas, pellet, etc. I just use a direct grill now over oak or mesquite. Fuss free and a better product...

I prefer my Weber kettle grill over anything. I have done everything with it, pork butt, whole turkey, prime rib, three inch thick porterhouses, can’t beat it.

My son has a pellet grill and I used it to cook ten pound rib roast when I was out there. It was sure convenient and worked well, but I’m not ready to give up my $100 Weber kettle and charcoal. (Part of it, I’m sure, is hearing people say, ‘Holy schit! You did that on a charcoal grill?’)

Gas grills? Schmitt, let’s leave those for a thread about decaf coffee and light so-called beer.

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Traeger pellets are all alder wood with "oils and extracts" from the respective species to produce the flavor. Those are usually tinctured with alcohol or water and preserved with formaline before use...

You got til October, then it's coming home with me!! 😂😂