I’ve got a question. Please PM me. Need some advice.

Not sure what your question is but ate some brisket off a pellet smoker this weekend, it’s just not the same to me.

Less smoke flavor and not as good bark as the stick burner. Heat and temperature easier to control with the peiiet smoker.

You can still pretend to be a man and not go to PM. Pellet smoking doesn’t have to be gay.

You have to be good with iPhones to operate it…

These are the exact responses I was expecting. Evidently comprehension is more difficult than I realized.

Make it public!! lol

Pellet smokers aren’t the same as a traditional stick smoker and the issues people have typically come from those trying to smoke the same way they do on a stick smoker.

On a pellet smoker you need to smoke at a lower temp and longer to get comparable results as far as bark and flavor.

Pellet smokers typically have a hot spot due to the location of the heat source. Just means you have to watch where you place your meat (good advice in any situation really)

Also on a pellet I like to place the fat cap down which also further protects your meat from hot spots.

Another common issue I’ve found with pellet smokers is you must keep them cleaner. If you get ash build up your smoker with go out and you’ll get a back up of pellets.

Last common issue I’ve encountered is that when lighting, keep your lid cracked or open. You can cause backdraft conditions and it’ll create a decent “boom!!” When it finally lights up…

All in all once I got mine dialed in I think it does almost as good a job as a traditional smoker. It’s not always practical to have to watch and regulate a stick burner all day.

The fact is, you can use a smoker tube in your pellet grill and get all the smoke you want. It's not that hard.

This!
My bark turns out alright in my opinion.

Looks great!

Looks good bobcat.

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Ha ha, I laughed at that too, greatness right there.

The feature I use the most on mine is the smoke feature. Basically a cold smoke. I smoke all the meat then reverse sear on a hot cast iron skillet.

This is some axis I smoked for about an hour then hit on the pan, get a very good smoke flavor.

what smoker you have? i sold my yoder and looking for another one

Someone needs to figure out how to make these wood sticks automatically feed into the fire box while maintaining temp and smoke. Bet you could sell a bunch.

I use a weber smoker, and it goes a good 6 to 8 hours on a load of charcoal, wood, and water in the pan. Once I dialed it in - I have not messed with the vents. Use my 26” weber for all other grill needs, now I just want the weber flat griddle to complete the line up. 😊

These butts turned out great after about 14 hours in the pellet smoker. Can’t complain. And I slept through the night while they were cooking.

Corpus Christi= Stainless or aluminum

Got a buddy who does this with his steaks. Fires up the pellet grill and cooks with smoke then reverse sear on the Blackstone. Swears by it.

Cold smoking venison is my favorite way to have it here recently.

That is something a stick smoker does just fine. Where a pelllet smoker shines is put it on, and forget about it all day, go hunting etc. I'll probably get one eventually, of course I will never admit it on this forum...

This ^^^

I sleep 4-5 hours a day, the rest of the time I’m either working or spending time with my kid. I’ll put meat on before I leave for work at 9pm and monitor it throughout the night via the app, pull it when I get home, wrap it and rest it in a cooler until it’s dinner time.

I prefer the flavor of a stick burner, but I’m not willing to drag one behind the truck so I can tend to it while working