Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Which Pit Should I Choose? => Topic started by: Maynerd on January 11, 2019, 07:02:36 PM
-
Hey all,
I’m looking at potentially purchasing a new pellet grill. I’ve used pellet grills for about 5 or so years, so I’m familiar with how they work and their limitations. I’ve been researching for a while (too much probably) and have reached a point of diminishing returns on further deep research and now need some people to chime in for me.
-
Did not know the Advantages had gotten that expensive, great pit, but I would have to go PG500 and stay under $2000. And there is a difference between controller temperature and what the temperature is at the grate. The Advantage will get over 600° and the PG500 will be 900+° at the grate...when they are set at their Max settings! The others, not so sure...So keep that in mind if I am reading you right and 70% of your cooks are grilling!
-
The issue I see is most members have cooked on one maybe two types of Pellet grills. Bentley has been able to cook on a lot of them due to his performance testing. I would weigh any input he has heavily.
-
Did not know the Advantages had gotten that expensive, great pit, but I would have to go PG500 and stay under $2000. And there is a difference between controller temperature and what the temperature is at the grate. The Advantage will get over 600° and the PG500 will be 900+° at the grate...when they are set at their Max settings! The others, not so sure...So keep that in mind if I am reading you right and 70% of your cooks are grilling!
Tax in my state is 10% and $100 for delivery adds some cost to the Advantage. I agree that the PG500 is feeling like the right grill. I do have concerns about the indirect side of the grill though. Maybe that's not to be of concern. Also I seem to recall reading about things like a turkey not cooking so great on the indirect side because of the bottom not cooking as fast as the top. Could be a challenge working the 4 zones.
-
Did not know the Advantages had gotten that expensive, great pit, but I would have to go PG500 and stay under $2000. And there is a difference between controller temperature and what the temperature is at the grate. The Advantage will get over 600° and the PG500 will be 900+° at the grate...when they are set at their Max settings! The others, not so sure...So keep that in mind if I am reading you right and 70% of your cooks are grilling!
Tax in my state is 10% and $100 for delivery adds some cost to the Advantage. I agree that the PG500 is feeling like the right grill. I do have concerns about the indirect side of the grill though. Maybe that's not to be of concern. Also I seem to recall reading about things like a turkey not cooking so great on the indirect side because of the bottom not cooking as fast as the top. Could be a challenge working the 4 zones.
Like any grill, you are going to need to use it and gather experience with it in order to have the most success with your cooks. If most of your time is grilling, I think you need to consider if the charbroiler side of the PG500 is large enough for you. And, as Bentley has noted, setting the temp of the unit will get you much higher temps on the charbroiler side so you need to learn how to compensate for that. Good news, is that I am sure Cookshack can tell you and there are a lot of people on here who have the unit that can provide direction too.
-
Did not know the Advantages had gotten that expensive, great pit, but I would have to go PG500 and stay under $2000. And there is a difference between controller temperature and what the temperature is at the grate. The Advantage will get over 600° and the PG500 will be 900+° at the grate...when they are set at their Max settings! The others, not so sure...So keep that in mind if I am reading you right and 70% of your cooks are grilling!
Tax in my state is 10% and $100 for delivery adds some cost to the Advantage. I agree that the PG500 is feeling like the right grill. I do have concerns about the indirect side of the grill though. Maybe that's not to be of concern. Also I seem to recall reading about things like a turkey not cooking so great on the indirect side because of the bottom not cooking as fast as the top. Could be a challenge working the 4 zones.
Like any grill, you are going to need to use it and gather experience with it in order to have the most success with your cooks. If most of your time is grilling, I think you need to consider if the charbroiler side of the PG500 is large enough for you. And, as Bentley has noted, setting the temp of the unit will get you much higher temps on the charbroiler side so you need to learn how to compensate for that. Good news, is that I am sure Cookshack can tell you and there are a lot of people on here who have the unit that can provide direction too.
Good point regarding the charbroiler size, could be too small. Will need to think about that.
-
Did not know the Advantages had gotten that expensive, great pit, but I would have to go PG500 and stay under $2000. And there is a difference between controller temperature and what the temperature is at the grate. The Advantage will get over 600° and the PG500 will be 900+° at the grate...when they are set at their Max settings! The others, not so sure...So keep that in mind if I am reading you right and 70% of your cooks are grilling!
Tax in my state is 10% and $100 for delivery adds some cost to the Advantage. I agree that the PG500 is feeling like the right grill. I do have concerns about the indirect side of the grill though. Maybe that's not to be of concern. Also I seem to recall reading about things like a turkey not cooking so great on the indirect side because of the bottom not cooking as fast as the top. Could be a challenge working the 4 zones.
The instance that I can recall with the turkey problem was that he cooked it on a tray with a rack and water in the pan below the turkey. If you cook a turkey right on the grill grate there is no problem with a turkey cooking uniformly. I can understand that the idea of 4 cooking zones can seem a bit confusing/overwhelming to think about, but it really is intuitive and becomes your best friend. It’s the same principle as a gas grill where you can turn off some of the burners or a charcoal grill that you set up with all the coals on one side. There is a very handy chart that a very dedicated member here made (I forget who) that shows the temperature in each zone at various set grill settings to give you an idea of temperature differentials between zones. The 4 zones makes it very easy to cook multiple items on the grill at the same time and get the timing correct by being able to speed or slow things down just by shifting where they are located. I have a family of 4 and the charbroiler is perfect for us, if cooking for a larger group just need to get a little creative.
-
Did not know the Advantages had gotten that expensive, great pit, but I would have to go PG500 and stay under $2000. And there is a difference between controller temperature and what the temperature is at the grate. The Advantage will get over 600° and the PG500 will be 900+° at the grate...when they are set at their Max settings! The others, not so sure...So keep that in mind if I am reading you right and 70% of your cooks are grilling!
Tax in my state is 10% and $100 for delivery adds some cost to the Advantage. I agree that the PG500 is feeling like the right grill. I do have concerns about the indirect side of the grill though. Maybe that's not to be of concern. Also I seem to recall reading about things like a turkey not cooking so great on the indirect side because of the bottom not cooking as fast as the top. Could be a challenge working the 4 zones.
The instance that I can recall with the turkey problem was that he cooked it on a tray with a rack and water in the pan below the turkey. If you cook a turkey right on the grill grate there is no problem with a turkey cooking uniformly. I can understand that the idea of 4 cooking zones can seem a bit confusing/overwhelming to think about, but it really is intuitive and becomes your best friend. It’s the same principle as a gas grill where you can turn off some of the burners or a charcoal grill that you set up with all the coals on one side. There is a very handy chart that a very dedicated member here made (I forget who) that shows the temperature in each zone at various set grill settings to give you an idea of temperature differentials between zones. The 4 zones makes it very easy to cook multiple items on the grill at the same time and get the timing correct by being able to speed or slow things down just by shifting where they are located. I have a family of 4 and the charbroiler is perfect for us, if cooking for a larger group just need to get a little creative.
I had a similar concern with my PG 500 but I have not found either side to be too small for 95% of what I do. And that 95% is so good it would be crazy to worry about the 5%. The key with the turkeys is to turn them once during the cook, or cook them breast down. I have no experience with any of the other smokers and because of how much I love this smoker, I will not be getting any.
-
A few thoughts-
I wouldn’t spend 2-3k on a smoker that’s gonna have 3/4 of its use at 2hrs or less. I also would not buy a smoker for 500+ degree grilling. I most definitely would not buy a smoker that didn’t have a second shelf.
As to space I have the Yoder 480 and it has tons of it. It’s been flawless for the year and a half or so I’ve had it. I make the best baby back ribs on the planet with it as well as fantastic pulled pork, hot smoked salmon, duck breast, goose pastrami, jerky and a few other things. Paid about $1,300 new (picked up from local dealer) and included the upper shelf. If I use rib racks I could do maybe a dozen ribs at once on it although rotating them would be a chore as the racks can tear off bark. Can probably fit 6 pork butts with no trouble.
For the cost of some of your options you could get a 480 and a very nice gas grill with infrared for searing. And maybe even a rotisserie (mmm good chicken and really good tenderloin) for it as well.
I also looked at the Pitts and spits in person and considered a PG500. I ultimately didn’t want the limited smoking area of the PG500 and preferred the deeper (front to back) 480 over the relatively shallow comparable Pitts and spits. Also felt more comfortable with Yoders reputation. The Pitts was a very heavily built machine though. I do recall one of the Pitts machines had a pull out bottom rack. Would love that on my Yoder.
-
A few thoughts-
I wouldn’t spend 2-3k on a smoker that’s gonna have 3/4 of its use at 2hrs or less. I also would not buy a smoker for 500+ degree grilling. I most definitely would not buy a smoker that didn’t have a second shelf.
As to space I have the Yoder 480 and it has tons of it. It’s been flawless for the year and a half or so I’ve had it. I make the best baby back ribs on the planet with it as well as fantastic pulled pork, hot smoked salmon, duck breast, goose pastrami, jerky and a few other things. Paid about $1,300 new (picked up from local dealer) and included the upper shelf. If I use rib racks I could do maybe a dozen ribs at once on it although rotating them would be a chore as the racks can tear off bark. Can probably fit 6 pork butts with no trouble.
For the cost of some of your options you could get a 480 and a very nice gas grill with infrared for searing. And maybe even a rotisserie (mmm good chicken and really good tenderloin) for it as well.
I also looked at the Pitts and spits in person and considered a PG500. I ultimately didn’t want the limited smoking area of the PG500 and preferred the deeper (front to back) 480 over the relatively shallow comparable Pitts and spits. Also felt more comfortable with Yoders reputation. The Pitts was a very heavily built machine though. I do recall one of the Pitts machines had a pull out bottom rack. Would love that on my Yoder.
You make some good points. I'm still weighing things including going uber cheap on a smoker vs spending big money. :)
-
A few thoughts-
I wouldn’t spend 2-3k on a smoker that’s gonna have 3/4 of its use at 2hrs or less. I also would not buy a smoker for 500+ degree grilling. I most definitely would not buy a smoker that didn’t have a second shelf.
Well I did and I've never been happier. Just because you think it wouldn't work for YOU doesn't mean it wouldn't work for someone else. I'd put my PG1000 up against ANY grill, gas, charcoal, wood fire, anything. Cookshack uses the same design in their commercial Charbroilers, which is a lot more than I can say for any of the other pellet cookers out there.
Not sure what the cooktime metric has to do with anything...who cares? If you're cooking stuff you want and it comes off like you like it, who cares?
Of course, holding myself to the same standard, it works for me. YMMV.
-
A few thoughts-
I wouldn’t spend 2-3k on a smoker that’s gonna have 3/4 of its use at 2hrs or less. I also would not buy a smoker for 500+ degree grilling. I most definitely would not buy a smoker that didn’t have a second shelf.
Well I did and I've never been happier. Just because you think it wouldn't work for YOU doesn't mean it wouldn't work for someone else. I'd put my PG1000 up against ANY grill, gas, charcoal, wood fire, anything. Cookshack uses the same design in their commercial Charbroilers, which is a lot more than I can say for any of the other pellet cookers out there.
Not sure what the cooktime metric has to do with anything...who cares? If you're cooking stuff you want and it comes off like you like it, who cares?
Of course, holding myself to the same standard, it works for me. YMMV.
What's the big difference between the PG500 and PG1000? It seems like it's pretty close to the same thing. What justifies the higher price tag?
-
PG 500 has doors while the PG 1000 has a hood design. The PG1000 is insulated. There’s a bit more shelf space around the cooking area with the 1000. Cooking area is pretty much the same. What’s around it is quite different.
-
PG 500 has doors while the PG 1000 has a hood design. The PG1000 is insulated. There’s a bit more shelf space around the cooking area with the 1000. Cooking area is pretty much the same. What’s around it is quite different.
Ok that's what I was gathering I just wasn't sure if there was anything else I was missing. I wish it also had a bigger cooking space along with all the other stuff.
-
Ok that's what I was gathering I just wasn't sure if there was anything else I was missing. I wish it also had a bigger cooking space along with all the other stuff.
rdsbucks is 100% right. Same cooking area, but insulated and with more shelves.
-
PG 500 has doors while the PG 1000 has a hood design. The PG1000 is insulated. There’s a bit more shelf space around the cooking area with the 1000. Cooking area is pretty much the same. What’s around it is quite different.
Ok that's what I was gathering I just wasn't sure if there was anything else I was missing. I wish it also had a bigger cooking space along with all the other stuff.
I get the desire for more cooking space. I have had more cooking space...but I am yet to miss it with the PG500. And I wouldn't trade that amazing char broiler for more space. I just don't need it. That char broiler makes other pit comparisons almost unfair.
-
A few thoughts-
I wouldn’t spend 2-3k on a smoker that’s gonna have 3/4 of its use at 2hrs or less. I also would not buy a smoker for 500+ degree grilling. I most definitely would not buy a smoker that didn’t have a second shelf.
Well I did and I've never been happier. Just because you think it wouldn't work for YOU doesn't mean it wouldn't work for someone else.
Pretty sure OP was looking for opinions and experiences. Would you prefer I didn’t share mine?
-
I have a PG500 that is coming up on 7 years old. It is a great cooker and I love the fact that I can grill without have to move around grates or anything like that. I also like the versatility of the zones in that I can cook steaks, baked potatoes, some sort of grilled vegetables, and warm a loaf of bread in the warming drawer all at the same time (also can warm a plate for the food on top of the grill on the flat surface). I also like the ash dump drawer. I have done 2 packers on the cooker (it takes a little bit of extra effort to rotate the briskets but not a big deal. Lastly, I love the controller. While wifi is nice for controlling some things I don't find it necessary for my cooker. I prefer the ability to allow for bigger temp swings if I can get more smoke production.
As far as the OP goes, I would suggest that you list out your cooks that you typically do along with what you expect to do and see if one sort of cooker lends itself to those cooks. Also, you might want to consider if others would be cooking on the cooker. I know that my wife and daughter like the fact that they can turn on the cooker and not have to worry about moving around grates to grill some food.
Best of luck with your decision!
-
A few thoughts-
I wouldn’t spend 2-3k on a smoker that’s gonna have 3/4 of its use at 2hrs or less. I also would not buy a smoker for 500+ degree grilling. I most definitely would not buy a smoker that didn’t have a second shelf.
Well I did and I've never been happier. Just because you think it wouldn't work for YOU doesn't mean it wouldn't work for someone else.
Pretty sure OP was looking for opinions and experiences. Would you prefer I didn’t share mine?
True and thanks for sharing everyone!
-
Another PG500 owner here, and another very satisfied owner. The charbroiler really does work exceptionally well. Note I also have an FEC-100, so when I need more smoking space I have that covered... not everyone will have this option, though.
-
Another PG500 owner here, and another very satisfied owner. The charbroiler really does work exceptionally well. Note I also have an FEC-100, so when I need more smoking space I have that covered... not everyone will have this option, though.
Yeah the PG500 is certainly high on my list. So many decisions. I may just say screw it all and go cheap and put getting a high end grill/smoker on hold for a couple of years.
-
I apologize if I missed it, but what is your current grill and why do you need to replace it? Maybe you could get a new controller or something to tide you over until you decide what you want for a high end. Maybe a set of GrillGrates is what you’re looking for? Or GMG’s pizza oven insert?
I’ve had 2 Traegers, a GMG, and now a Memphis and as far as food taste and appearance the only difference I’ve personally noticed the amount of ash different designs let fly around and potentially landi on you food. I can vouch that my Memphis produces the cleanest looking food that I’ve made. This was actually my biggest deciding factor in buying a high end grill. I looked at tons of other member’s finished food pics when I was deciding.
-
I apologize if I missed it, but what is your current grill and why do you need to replace it? Maybe you could get a new controller or something to tide you over until you decide what you want for a high end. Maybe a set of GrillGrates is what you’re looking for? Or GMG’s pizza oven insert?
I’ve had 2 Traegers, a GMG, and now a Memphis and as far as food taste and appearance the only difference I’ve personally noticed the amount of ash different designs let fly around and potentially landi on you food. I can vouch that my Memphis produces the cleanest looking food that I’ve made. This was actually my biggest deciding factor in buying a high end grill. I looked at tons of other member’s finished food pics when I was deciding.
I wonder if that is because there is very little room for ash to build up in the fire pot of the Memphis versus that of most of the other pellet grills on the market.
-
...the only difference I’ve personally noticed the amount of ash different designs let fly around and potentially landi on you food.
Well that's because you haven't used a PG500/1000 ;)
-
Well that's because you haven't used a PG500/1000 ;)
It was number two on my list. I wanted more smoking space than it offered, especially since I had a Traeger Texas at that time. I’d love to have a Memphis and a PG500 though.
-
Well that's because you haven't used a PG500/1000 ;)
It was number two on my list. I wanted more smoking space than it offered, especially since I had a Traeger Texas at that time. I’d love to have a Memphis and a PG500 though.
Yeah, the size puts people off, for sure. I've had good luck so far though.
If I had my druthers, I'd have a CB024 and a FEC-100. Then I'd be set for anything. :cool:
-
Well that's because you haven't used a PG500/1000 ;)
It was number two on my list. I wanted more smoking space than it offered, especially since I had a Traeger Texas at that time. I’d love to have a Memphis and a PG500 though.
Yeah, the size puts people off, for sure. I've had good luck so far though.
If I had my druthers, I'd have a CB024 and a FEC-100. Then I'd be set for anything. :cool:
This!
-
I rather like my combo of a PG500 along with an FEC-100. The reason is that I have found that I am also using the PG500 for many baking type applications at 350F or 400F where I would previously use the indoor oven. It works great at these temps, and you can easily manipulate this a bit to gain a bit more heat without changing settings on the grill by taking advantage of the natural zones. While the FEC-100 will go upwards of 400F, I tend to never go north of 300F, and then I don't have to worry about grease fires if I've recently done a big pork butt cook or something similar.
-
Hey Maynerd !!
what did you decide?
Another PG500 owner here, and another very satisfied owner. The charbroiler really does work exceptionally well. Note I also have an FEC-100, so when I need more smoking space I have that covered... not everyone will have this option, though.
Yeah the PG500 is certainly high on my list. So many decisions. I may just say screw it all and go cheap and put getting a high end grill/smoker on hold for a couple of years.
looking at your list of requirements, I think this sounds like the PG500 would be a great way to go
I'd love to get one for myself, but I feel that I need the space to cook more/bigger food (it's really nice to be able to cook 2 briskets (if not more)
I'm personally looking at a REC-TEC RT700 (with the competition cart and the cold smoke box) or the Yoder 680
-
You can PM Trooper if you have questions about the Memphis Advantage. He also had a Mak at one time.
The Advantage is a nice pit. I had one before upgrading to a Memohis Pro.
Al