Stand alone smoker or pit boss pellet grill smoker

[svivian]

I do have a large flat Blackstone, but it does not sear very well. To many cold spots. Preheat and put steaks on at room temp and one side might get a little, but flip them and the heat is gone. It does great on everything else. I think they all just need more BTU'S.

Ill usually do the same method as @5MilesBack by using the smoker to get my steaks up to about 105-115 depending on the person.

Ill let the blackstone heat up on high until its hot enough to sear a good crust on the outside. Usually about 45 seconds on each side then lightly foiled with garlic butter and rosemary to melt in while it rests for 10 minutes.

Is your blackstone cast iron or the thin aluminum griddle? the cast iron makes a big difference in stable heat.

 

[Weldor]

Steel plate.

 

[Loper]

I have the medium size Weber smoker and wish it was the largest size. The thing I love about these and why we have 3 in the family is it can sit for 6 months unused, then simply fill the pan with charcoal, add half a starter full of lit charcoal, put the lid on and walk away from it until done. Good for at least 6 to 8 hours. It never breaks down, gets plugged up, or runs out of anything halfway through. Add extra wood every half hour for extra smoke if you want.

Are you referring to the Weber smoking mountain smoker or the Weber kettle grill?

 

[LongWayAround]

I think the biggest thing is what your priorities are.

Do you want to set and forget? Or, have to pay attention and maintain your temperature?

I personally enjoy having to watch it and maintain my fuels properly. The downside is that I don't use it as much as I would something that I could set to temp and leave.

For my uses, a kamado (Red Chinese Egg) and a Blackstone are a pretty good combo. Both leave a little to be desired while still filling the gaps well enough.

If smoking hams is high on the list, I think I would want a pellet grill of some sort. I've always viewed them as a smokey oven, but I have no experience with the more expensive options.

 

[DuckDawg22]

I have the Pitboss combo pellet grill/gasser and really like the versatility. Sometimes I'm just trying to do hotdogs for the kids so it's nice to have that option in one unit. Also makes searing steaks and tri-tip easier. If I had to do it again, I think I'd go 100% pellet grill, as I have just enough room for a 18 pound brisket on mine if you angle it just right. I'm not sure a rack of ribs would fit. The Pit Boss is going strong on 6 years with no hiccups; can't say the same for my buddies' Traegers.

 

[TaperPin]

Are you referring to the Weber smoking mountain smoker or the Weber kettle grill?

We have the smoker.

The kettle grill may work as well, I’ve never had one, but probably should.

 

[bartholomew]

Another vote for the weber kettle. Versatile and inexpensive.

 

[Dark timber]

First off, every man should own a Weber kettle. That’s where you cook steaks. Want some smoke flavor? Put a small chunk of your favorite hardwood on while you’re cooking indirect. I prefer oak for beef.

Now, for smoking…I have a RecTec pellet grill, an offset smoker, and a vertical for jerky and such. I will always use the offset if I’m smoking brisket, pork butt, ribs, etc and I’m gonna have the time to tend to the fire. In fact, if I won’t have the time, I just won’t smoke anything. It’s just that much better than pellets. What I do use the pellet grill for, is salmon, wings, meatloaf, and other quicker cooks. It’s great for that. I just don’t prefer it for low n slow. I’ve tried numerous times and I’m just not happy with the results. So, pick a cooker depending on your time availability, things you’d be cooking, and expectations. Hope this helps.

 

[TX_Diver]

Tried posting some pics earlier, but I cooked pizzas, jalapeño poppers, and quail on my kettle the first day you posted this over the course of an hour.

Glad to see a few other kettle recommendations!

 

[TX_Diver]

I’d recommend the 26” kettle btw if it’s your only or main grill.

If you have a few grills/smokers the 22” version can be found cheap on Facebook or Craigslist etc

I use the slow n sear insert for just about everything but pizza.

 

[Steve from GA]

I have a camp chef pellet smoker, which is a solid version of a pellet smoker, but I have come to the unfortunate conclusion that pellet smokers just don't do traditional BBQ well. They are convection ovens with smoke. Sure they are convenient, but even for a long cook like a brisket, smoke flavor and bark are pretty minimal. Proper BBQ needs slow and easy airflow and real wood/charcoal. You can't replicate that in a pellet smoker - at least not in my experience.