Have you reviewed at all the Grilla Silverbac? If so, does it not make your list because it isn’t as good a quality as those you have picked? I mean, when I look online for reviews of those who have bought them I haven’t found anyone disappointed with theirs, but perhaps they haven’t been out as long to have a track record? I’m so confused at this point as to which to buy with PID or no PID (some say smoke does better without one), thickness of metal, etc.
Competition: If you are buying a smoker for participating in any competition, then pellet smokers are your best choice. Gas or electric smoker grills are not allowed in any competition as they are using automation. Though you are getting temperature control and electronic start in pellet smoker it is accepted in competition. This pellet smoker review will point out the ones best for a competition.
There is no need to clean them thoroughly after every use. All the grease drippings from the meat go into the drip bucket that can be disposed of easily. It is also very economical to run. To control the amount of pellet that it will use, you can adjust the temperature once the grill is lit.  Both beginners and experts can use this smoker grill to cook their favorite meats without any difficulty. The grill ignites easily without giving the users any troubles, and the controls ensure that you can set the desired temperature instantly and maintain it throughout the cooking cycle.
This isn't our first pellet grill - what we were attracted to about this one - is the ease of clean-up with the trap door cleanout. Our first pellet grill you had to remove the Grill rack, grease tray and firebox cover - empty the ashes with a spoon and then put it all back together - even though we loved the food that came out of it - we dreaded using it. Now we just pull the trap door - empty the ash cup and cook all over again. My wife has pretty much took this new grill over now - she says she can't burn anything in it and the kids think she is a master bbq chef now. Here is a picture of a few things she cooked up for labor day.

To cook food using a pellet grill, put the pellets into a hopper. When you turn it on, the igniting rod will burn pellets in the fire. The motor-driven auger will then supply the fire pot with pellets from the hopper. The ratio that auger delivers pellets to fire pot depends on the settings you control. If you set it at a high temperature for a longer period of time, the auger will keep on feeding the fire pot with pellets. However, if you are slow-cooking and set a low-temperature one, the feeding and delivery of pellets will also slow down.
There are two Woodwind models available. They were even nice enough to make a little chart so you can see the difference of both. Each grill has the ash and pellet clean-outs, the temperature probe, the bottom shelf, and the extra rack inside. The only major difference is the included sear box and some grill real estate. Camp Chef put together a nice little infographic for you to get a better idea of what each Woodwind model offers.

PG24 by Camp Chef is the best choice for any expert smoker. Its reasonable price and amazing features make it a good prolonged investment. It comes with lots of nifty features that facilitate, smoking, grilling and searing in your backyard. For all these reasons, in our pellet smoker review, we consider this smoker as the top choice for the serious BBQ buffs.


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I have been looking at pellet grills for a long time and finally decided on this Camp Chef Smoke Pro. I couldn't be more happy with my decision to buy this grill. Honestly, the results are in the food and I have yet to screw anything up on this. It is so simple. A couple of the features I liked are the low and high smoke settings. These settings produce lots of smoke to add lots of flavor to whatever you are cooking. Don't get me wrong the other settings all produce plenty of smoke but I've found most the time I end up just using low or high smoke because it's simple and it works. The other feature that I would not give up is the burner cleanout. Honestly, after having this I wouldn't buy another grill that didn't have the cleanout. On top of that this thing is built solid and assembled easily. If you've been considering getting a pellet grill go with this one. You will be happy you did. So will the wife, kids, friends, neighbors and if you're lucky a couple of new girlfriends!!! The only negative is that now there is no reason to go out to dinner any more. I can make way better smoked food at home.
It is my understanding that the lo/hi smoke settings are special settings that are engineered to produce more smoke than on the normal settings while still maintaining the set temperature. I can tell you from using the Woodwind that the Hi Smoke setting produces more smoke than most other pellet grills I have used and maintains 225°F at the same time. The Lo Smoke setting maintains about 180°F while producing plenty of smoke.
To ensure that enough heat reaches the upper rack, Camp Chef designed this unit with a continuous blowing fan. The cast iron grates also retain heat really well. Add this to the precise temperature control that comes with the SmokePro SGX and you have one pellet grill that is designed to deliver great results. If the warming rack seems to be taking up much-needed rack space, it easily slides out of the way, providing full access to the bottom grate.
An impressive share, I just given this onto a colleague who was doing a little analysis on this. And he in fact bought me breakfast because I found it for him.. smile. So let me reword that: Thanks for the treat! But yeah Thanks for spending the time to discuss this, I feel strongly about it and love reading more on this topic. If possible, as you become expertise, would you mind updating your blog with more details? It is highly helpful for me. Big thumb up for this blog post!
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