Pellet grill recommendations?

I've been doing some research about what we can get locally. Traeger is everywhere. Pit boss is around. There are few places that sell the other ones recommended, and those that do, are not local to my summer place and don't stock them, but they can get them. I have found that Broil King makes a really heavy duty one. Made in either USA or Canada, and seems to get good reviews. I had a Broil King propane grill before my Weber, and it was in great shape after 15 years of year round use. The place I am going to go see sells Traeger, Pit Boss, and Broil King. So a good side by side comparison.
This is the Broil King I am considering:
https://broilkingbbq.com/en_ca/grills/regal_pellet_500/
 
Recteq all day. And we do burgers, steaks, turkey, chicken, pork shoulder, brisket and even the Christmas prime rib on it. It is so good we don't eat steak out at restaurants anymore unless they are high end steakhouses. Come try my reverse seared fillets off the recteq and you will never eat a steak another way again.
 
spikedaddy99 said:
Recteq all day. And we do burgers, steaks, turkey, chicken, pork shoulder, brisket and even the Christmas prime rib on it. It is so good we don't eat steak out at restaurants anymore unless they are high end steakhouses. Come try my reverse seared fillets off the recteq and you will never eat a steak another way again.
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Yeah the Recteq look good. The problem is that they are online order only and its cross border with no place here for any parts or warranty. Too much risk/hassle. If I was in the US, it would be top 1 or 2 on my list.

For some things, the world’s longest undefended border is as high as the southern wall between US and Mexico. Some things are also stupid expensive here too. I can drive to Niagara Falls NY in about 50 minutes, cross the border with Nexus and pay half the price of things here. Not everything, but some things.
 
I don't care what brand of pellet grill you buy, but pick up a welding blanket when you buy your grill.

I got mine at Harbor Freight for about $25 and it works great. Fold it over so it's about the same physical size as the top of your grill, and just lay it on top of the grill when you're cooking.

It works great for holding the grill at a constant temperature, and you can pick it up off the grill when you're going to check your meat or when you're done cooking without having to use a glove to protect your hand. By using it you also will not go through as many bags of pellets.

I've had mine for about 5 years now and it's sorta brown in a few spots from the heat but still working well.
 
Creekwood said:
I've been doing some research about what we can get locally. Traeger is everywhere. Pit boss is around. There are few places that sell the other ones recommended, and those that do, are not local to my summer place and don't stock them, but they can get them. I have found that Broil King makes a really heavy duty one. Made in either USA or Canada, and seems to get good reviews. I had a Broil King propane grill before my Weber, and it was in great shape after 15 years of year round use. The place I am going to go see sells Traeger, Pit Boss, and Broil King. So a good side by side comparison.
This is the Broil King I am considering:
https://broilkingbbq.com/en_ca/grills/regal_pellet_500/
Click to expand...
Not to rain on your parade, but go to the website and sort the reviews by lowest first. Most of the one stars have occurred in recent months, and it doesn't look promising.
 
There's a forum that's pretty decent for pellet grills. I haven't been there in a long time, but they use to do pellet grill reviews. Good, honest reviews, and it's a pretty active forum in general.

Pellet Fan - Index

Pellet Fan - Index
pelletfan.com
 
I am in need of a pellet, was really interested in the recteq, but last year my daughter and sil bought the lumber yard, and they are a traeger dealer, so we will probably go that route
 
JayhawkCurtis said:
I am in need of a pellet, was really interested in the recteq, but last year my daughter and sil bought the lumber yard, and they are a traeger dealer, so we will probably go that route
Click to expand...
"I own a couple of lumber yards"

"I never see you working there"

"I'm not sure where they are"

one of my favorite movie lines...Chevy Chase in Caddyshack.
 
Gofirstclass said:
I don't care what brand of pellet grill you buy, but pick up a welding blanket when you buy your grill.

I got mine at Harbor Freight for about $25 and it works great. Fold it over so it's about the same physical size as the top of your grill, and just lay it on top of the grill when you're cooking.

It works great for holding the grill at a constant temperature, and you can pick it up off the grill when you're going to check your meat or when you're done cooking without having to use a glove to protect your hand. By using it you also will not go through as many bags of pellets.

I've had mine for about 5 years now and it's sorta brown in a few spots from the heat but still working well.
Click to expand...
GFC - be careful with this. I did that when I originally purchased my pellet grill. When I put it on the grill, fiberglass shavings were all over the grill. I sent it back and bit the bullet on the correct OEM insulated cover.
 
Well it’s settled. After visiting a couple decent stores I have bought a Traeger Timberline 850. I got the smaller one because I really don’t need the extra size and I understand that the heating time is higher for the larger size and I just don’t need the space. This one has three stainless shelves. So more than enough space for my needs.

Dealer is in the town our new place is and is where we bought our appliances too. Good people and I like to support local dealers when I can. Interestingly they are a Weber dealer too and the salesman said he would not in good conscience sell me a Weber pellet grill. He said that they seem nice but are not good.

It’s going to be delivered when our new place is done so not for a few more weeks. Can’t wait!

Thanks all for the recommendations, even if I didn’t use them 100%. I did take them all to heart.
 
Creekwood said:
Well it’s settled. After visiting a couple decent stores I have bought a Traeger Timberline 850. I got the smaller one because I really don’t need the extra size and I understand that the heating time is higher for the larger size and I just don’t need the space. This one has three stainless shelves. So more than enough space for my needs.

Dealer is in the town our new place is and is where we bought our appliances too. Good people and I like to support local dealers when I can. Interestingly they are a Weber dealer too and the salesman said he would not in good conscience sell me a Weber pellet grill. He said that they seem nice but are not good.

It’s going to be delivered when our new place is done so not for a few more weeks. Can’t wait!

Thanks all for the recommendations, even if I didn’t use them 100%. I did take them all to heart.
Click to expand...
Now we can discuss recipes
 
OllieC said:
GFC - be careful with this. I did that when I originally purchased my pellet grill. When I put it on the grill, fiberglass shavings were all over the grill. I sent it back and bit the bullet on the correct OEM insulated cover.
Click to expand...
Yours must be different from mine. On mine, all the ends of the fabric have been folded over and sewn into a hem.

No fiberglass shavings anywhere from mine.

Hmmmm
 
I'll start it off...
ribs.jpg

Real men rub their meat!
Yummmm
 
I will jump in with what I have been doing lately. Not on a pellet, BGE, but would work on either.

Start with bone in, skin on, chicken thighs. I firmly believe the quality of the chicken matters. I have a source for air chilled, really good chicken.

Brine the thighs. I do a mixture of salt, cayenne pepper, thyme, celery salt, and powdered garlic. Don't have measurements, I just dump stuff in the water, then taste it.

Thighs go in the brine and in the fridge for 2 hours.

Take the thighs out, sprinkle liberally with a good paparika.

On the smoker, apple wood, temp in the 250-280 range. Typically 2 hours, looking for 165-170 down by the bone.

Have experimented with wrapping the thighs with bacon. Bacon for the full 2 hours seems a bit much, so I have pulled back to putting the bacon on an hour in. Works better for me. If you are not a bacon fan, that can be skipped.

I checked my phone, don't have any pictures, sorry.
 
FootballFan said:
I will jump in with what I have been doing lately. Not on a pellet, BGE, but would work on either.

Start with bone in, skin on, chicken thighs. I firmly believe the quality of the chicken matters. I have a source for air chilled, really good chicken.

Brine the thighs. I do a mixture of salt, cayenne pepper, thyme, celery salt, and powdered garlic. Don't have measurements, I just dump stuff in the water, then taste it.

Thighs go in the brine and in the fridge for 2 hours.

Take the thighs out, sprinkle liberally with a good paparika.

On the smoker, apple wood, temp in the 250-280 range. Typically 2 hours, looking for 165-170 down by the bone.

Have experimented with wrapping the thighs with bacon. Bacon for the full 2 hours seems a bit much, so I have pulled back to putting the bacon on an hour in. Works better for me. If you are not a bacon fan, that can be skipped.

I checked my phone, don't have any pictures, sorry.
Click to expand...
I think I'll try that this weekend!
 
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