Starting to see used pellet grills coming up for sale...


 
Jon Tofte

Jon Tofte

TVWBB 1-Star Olympian
I have notice lately that a lot more pellet grills are starting to pop up on Craigslist, OfferUp, etc. I have seen Traeger, Camp Chef, Green Mountain and even a few Rec Tecs (one of which I bought).

First question/observation: Most of these aren't too old. Is this just normal or are some people disappointed with pellet grills?

Second: Do any of you agree with me that Weber HAS TO BE working on a pellet grill deep in the labyrinth of R&D in Palatine?

https://treasure.craigslist.org/hsh/d/sebastian-camp-chef-pellet-grill-smoker/6871237163.html

https://spacecoast.craigslist.org/for/d/rockledge-green-mountain-grill/6859429512.html

https://lakeland.craigslist.org/for/d/nichols-traeger-grill/6848287226.html

https://offerup.com/item/detail/666926816/
 
Oh, I think Weber better be working on a pellet grill. I don't think they can afford to not get into that market. I know virtually nothing about them, but they sure seem to be more than a fad.

Not sure why you are seeing newer ones popping up. It could simply be people moving or downsizing.
 
Most of the PG's I see are peeps saying they are selling to buy a bigger one.
For whatever it's worth, I know a guy that I consider to be a good source,
who insists Weber will roll one out sometime next year.
 
I have not really paid too much attention to them. Mainly because I don’t smoke and because I don’t like smoked meat that much. But I guess they need to jump on the bandwagon. But for me personally? No. Lol
 
I looked at Traeger's last spring and saw so many negative reviews of them about shutting off on their own or fires, that I then looked at electric smokers. The restriction I had besides cost was lack of space since I still wanted to keep my Genesis for grilling. I ended up with a Smokemeister attachment which has done pretty good when I got the hang of it. I don't smoke all that often, but it gave me a better option than what Weber made for a smoker attachment for the 2007 Genesis. I sometimes use some cheap smoker tubes that I can put anywhere in the grill. I like the Weber grilling option the best. I've contemplated getting a WSM, but that looks too complicated to me. I get good results using my Smoke and MK4 from Thermoworks. I got a set of GrillGrates for Christmas, but still have not tried them. I just wish that Weber would bring back the E-W burner configuration and production to the US.
 
Bruce said:
I thought they were a very functional grilling machine as well? No?
Click to expand...

Bruce,
I am still accumulating my own experience, but I can say that where they shine is low and slow bbq. For that I am so far very happy. The results are consistent and food looks good, including smoke ring and crust. I have also made some good tasting burgers, but if like me you also want bold grill marks and searing, a pellet grill probably won’t fulfill that. I would only use it on steaks as a first step to bring some wood flavor and then finish on a gas grill. So, while these could push aside kettles, WSMs and kamado grills - to some extent - they really don’t replace or endanger a gas grill in my opinion. I do have to say the WiFi based computer control works like a charm taking a lot of worry out of bbqing.
 
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I bought one and sold it last year, a Pit Boss from Walmart. I liked it, but it was essentially an electric grill to me. I work for a retailer that sells them, and we have them staged closest to the aisle. EVERYONE plays with the displays we have. They still have that wow factor for a lot of people.
 
From what I've read, pellet grills do not get hot enough for a good sear. I think Traeger only gets up to around 450 or so.
Excellent for low and slow and smoking, but not so much for sear grilling.
 
I bought one last year (Green Mountain Grills Daniel Boone) and I've cooked alot on it. I thought about selling it a couple of times - I've got a lot of cookers - but it really has its place. I'm cooking some prime ribeyes on it as I type this. Slow smoke them until 120, quick sear on the Genesis. They come out great! I think most people who sell them on craigslist didn't understand what they were buying. Got to go - it's sear time!
 
I would not like to be tied to the pellet bags. Is too specialized. Wood, charcoal, LP is plenty of choice for me.
 
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LMichaels said:
Not sure what the fascination is with them all of a sudden.
Click to expand...

I wanted to get back to this comment.

I don't think pellet grills do anything that a charcoal/wood smoker cannot do. A WSM, kamado type ceramic grill or just a plain Weber kettle are all capable of doing GREAT BBQ. I guess what attracts people to pellet grills is the simplicity of operation, the almost fool proof results and the ability to cook with just the wood type(s) you want. Finally, with the newer pellet grills like my Rec Tec, WIFI control and monitoring of grill setting, temperature plus two built-in food temp probes - on top of the computer controlling the temperature - all make for a lot less stress. I can't deny that I really enjoy using my Rec Tec so far.

Over the weekend, I made some "faux" or "poor boy" burnt ends:

ggcDKFW.jpg


UsBpVDN.jpg


3TYWhf4.jpg


At 185 degrees, decent crust, smoke ring and still moist.

usiAEFU.jpg


After some more cooking, burnt ends at last!

RQjK2V9.jpg


I still fully expect to see a WEBER Pellet Grill soon enough...
 
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Jon Tofte said:
I wanted to get back to this comment.

I don't think pellet grills do anything that a charcoal/wood smoker cannot do. A WSM, kamado type ceramic grill or just a plain Weber kettle are all capable of doing GREAT BBQ. I guess what attracts people to pellet grills is the simplicity of operation, the almost fool proof results and the ability to cook with just the wood type(s) you want. Finally, with the newer pellet grills like my Rec Tec, WIFI control and monitoring of grill setting, temperature plus two built-in food temp probes - on top of the computer controlling the temperature - all make for a lot less stress. I can't deny that I really enjoy using my Rec Tec so far.

Over the weekend, I made some "faux" or "poor boy" burnt ends:

ggcDKFW.jpg


UsBpVDN.jpg


3TYWhf4.jpg


At 185 degrees, decent crust, smoke ring and still moist.

usiAEFU.jpg


After some more cooking, burnt ends at last!

RQjK2V9.jpg


I still fully expect to see a WEBER Pellet Grill soon enough...
Click to expand...

Won't be made in America.:mad:
 
IMO if someone is looking for automation it would be better served in a gas burning appliance rather than a mechanical conveyance attempting to auger and keep organic material lit and burning accurately.
 
LMichaels said:
IMO if someone is looking for automation it would be better served in a gas burning appliance rather than a mechanical conveyance attempting to auger and keep organic material lit and burning accurately.
Click to expand...

How would you get the wood fired smoked flavor with such a device?

Jon, great looking results.
 
The same way I do it now. I use packets of wood chips of whatever type I like (hickory, cherry, pecan, etc)
 
LMichaels said:
The same way I do it now. I use packets of wood chips of whatever type I like (hickory, cherry, pecan, etc)
Click to expand...

Larry,

I don't disagree that you could do that with great results - and, in fact, I have used that method on gas grill barbecuing a number of times. However, for a 12 to 14 hour cook of something like brisket or pork shoulder you would be a pretty busy beaver changing out wood chip packets compared to the letting the grill continue to pump in wood pellets with a computer guiding the rate and air flow.

I am NOT at all saying that a pellet grill is BETTER. I also admit that there is some truth in the words of my boss, "that's not BBQ, that's pushing buttons!" It can certainly be argued that it takes away a lot from relying on the skill of a hopefully professional and seasoned cook. With time on my hands on a lazy Saturday it would be more fun to use a kamado or kettle grill:blackkettle:. On the other hand, when I am pressed by my job and time demands, being able to make really good cue with much less effort and being able to monitor it all from work - I also have to admit - is a pretty sweet deal.:)
 
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