Originally Posted by
SASless
Weber BBQ Grills are old hat these days....really old hat.
I am taking delivery of a new Wood Pellet fired Grill Smoker....with all the Bells and Whistles....plug it in, fill the hopper with pellets, set the temperature you want...what mode you want...when the temp is reached...insert the meat complete with temperature probes....use the Phone App to control it and watch it do its thing.
Wind blows, rain falls, snow blows....the desired Temp is maintained.....works from 180-700 Degrees F. If it is half as good as the reviews there are going to be some finely smoked meats, fish, and oysters and the odd chicken, turkey, and Venison. Photos to follow after it is up and running. Merry Christmas to me!
Agree on all points, having enjoyed the relatively convenient use of a pellet grill for ribs, turkeys, steaks, burgers, sausages, fish.
But for those oldies among us who have used the Weber grill for decades, the flavor the charcoal imparts is still the best. In particular, when cooking with direct heat, you can’t beat the Weber. Even with indirect heat smoking, I get best smoky flavor from the Weber.
But the pellet grill is convenient and gives much more precise and trouble-free control, especially when doing an extended slow smoking.