Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: wahoowad on March 07, 2018, 10:48:03 AM
-
Most of the pellet grills function the same way and have similar features, with differentiation coming in areas like controller temp regulation, inclusion of multiple probes, WiFi options, etc. I’m curious what technological advances are in the pipeline that maybe your average enthusiast like me may not have heard about.
-
Should be posted in the non-food area.
-
Most of the pellet grills function the same way and have similar features, with differentiation coming in areas like controller temp regulation, inclusion of multiple probes, WiFi options, etc. I’m curious what technological advances are in the pipeline that maybe your average enthusiast like me may not have heard about.
Good question. Seems like WiFi is the biggest thing going. Not sure what else is out there.
-
Sliding drip pan to have direct access to higher temps, wifi, side searer (propane), improved ignitor rod, easy access ash dump, programmable controllers
-
Not sure if the Rec Tec Bullseye would qualify in this area since other pellet grill makers offer a direct grilling component to the pit's low and slow features. The BE is designed as a direct grilling machine using pellets for fuel. I have not seen one in person, just going off what I have read and seen in print, forums and videos .
-
Most of the pellet grills function the same way and have similar features, with differentiation coming in areas like controller temp regulation, inclusion of multiple probes, WiFi options, etc. I’m curious what technological advances are in the pipeline that maybe your average enthusiast like me may not have heard about.
I do like this question, it's totally relevant. But my response is why?
Up until a few years ago all pellet grills were Traeger clones. I just don't understand the obsession with a single pit for all jobs. Direct sear, cold smoking box, wifi. All nice to have, but all could be done with other devices. I for one am pretty happy with a regular pellet grill and gasser. I'm not terribly excited about technological advances. Sous vide doesn't interest me at all, should all pits now come with a water bath?
DK
-
I simply think advancement is inevitable. Pellet grills make more use of technology than other smoker products so assumed they will continue to lead with ongoing improvements. If pellet grills hit a wall with advancement then it will come from somewhere else.
I am starting to pay more attention to the evolving industry but know some of you may have more insight (insider or other) and would love to hear about it.
-
I would think igniter life should be an area to improve upon. As there are so many manufacturers out there competing, features can't help but be more commonplace as well as new ones..Heavens, lights, some gassers have light-up everything. The list goes on.
-
geez I think I'm getting old. Pellet smoking is a time for me to escape from technology. It's a lazy guys way to experience BBQ of old. Taking large tough cuts of meat and making them succulent.
Inevitable sure I guess. Over complicating a proven winner I am concerned about. If you could put a packer brisket into a computer and have the best brisket you've ever tasted in 5 minutes, would you? That would just kill it for me.
DK
-
geez I think I'm getting old. Pellet smoking is a time for me to escape from technology. It's a lazy guys way to experience BBQ of old. Taking large tough cuts of meat and making them succulent.
Inevitable sure I guess. Over complicating a proven winner I am concerned about. If you could put a packer brisket into a computer and have the best brisket you've ever tasted in 5 minutes, would you? That would just kill it for me.
DK
I’m not disagreeing, I do enjoy leisure time with a cold beer and wonderful smoke wafting across my property. But many will opt for convenience - just look at us using a pit to make it easier than an open fire and meat on a spit. Also look at those new Instapots that have sold 100,000’s of units to drastically speed up what many of us do in a crockpot. These Instapots are taking over by storm and cook everything in minutes that previously took all day in the low and slow crockpot.
And the advancements don’t necessarily mean faster or easier. Just “better†which is up to the individual consumer to define.
-
Wow! Gotta say that would be sweet!
Sous vide doesn't interest me at all, should all pits now come with a water bath?
DK
-
Up until a few years ago all pellet grills were Traeger clones. I just don't understand the obsession with a single pit for all jobs. Direct sear, cold smoking box, wifi. All nice to have, but all could be done with other devices.
Oh...There may be a couple of reasons.
- Manufacturers need a way to differentiate themselves from other brands.
- Many users don't have space for more than one cooker. My deck was 17'×17' but it had a lot of furniture on it. I had it enlarged but still moved everything but the gasser to the patio below.
I for one am pretty happy with a regular pellet grill and gasser. I'm not terribly excited about technological advances.
I didn't know that I needed a word processor, spreadsheet and database until I had them. I didn't know that I needed a cellular telephone until I had one. Now I have a smartphone that answers my questions. I'd rather leave home without my wallet than my smartphone. (In some places I pay with my smartphone and don't need my wallet.)
-
Another member that does competition cooks once commented that on his cooks he noticed the food had a better/heavier smoke flavor that he preferred when he cooked on rainy days. Something I have been interested in, but have not had time to fiddle with yet, is something that would introduce humidity into the cooker. Either a humidifier type thing before the air enters the grill or a mister that would spray a fine mist periodically, or even some combination of both. A pan of water just does not put enough humidity into the pit.
Another thing is a hybrid type system so the fire pot would run at a low setting and produce maximum smoke all of the time and a gas burner just to produce heat. I am kind of torn on this one.
Pulsating fans to produce more smoke. A setting that modulates the fan so it blows 100% for some amount of time to get the pellets red hot and then slows down and allows the pellets to smolder some to produce more smoke. This already exists on some grills but I see a move in this direction for the more economical units. It would be an easy way to produce more smoke at minimal cost for production.
I understand how natural convection works for a stick burner with no fan. I never understood why manufacturers of pellet grills, other than Fast Eddy, choose to have the same flow of heat where the chimney is so high above the grate and the fire is below. It is required for natural convection like a stick burner but when you have a fan there is absolutely no need for the chimney at the top. I see a run on top down cooking systems. They require less fuel to heat the same amount of area and due to natural convection, they have a more even temperature gradient across the grate.
-
This may be far fetched, but I would love to see some type of overhead infrared sear burner added to my MAK (or any other pellet grill for that matter). Not sure how it would work, perhaps a burner that has a snap on cover (to keep clean) that can easily be removed when needed... perhaps it could be low profile and be permanently mounted to the top inside of the lid, and just flip down when needed... and perhaps it could be powered by the electricity that is already being fed to the pellet cooker vs a separate gas connection.
Doesn’t hurt to dream :)
-
Up until a few years ago all pellet grills were Traeger clones. I just don't understand the obsession with a single pit for all jobs. Direct sear, cold smoking box, wifi. All nice to have, but all could be done with other devices.
Oh...There may be a couple of reasons.
- Manufacturers need a way to differentiate themselves from other brands.
- Many users don't have space for more than one cooker. My deck was 17'×17' but it had a lot of furniture on it. I had it enlarged but still moved everything but the gasser to the patio below.
I for one am pretty happy with a regular pellet grill and gasser. I'm not terribly excited about technological advances.
I didn't know that I needed a word processor, spreadsheet and database until I had them. I didn't know that I needed a cellular telephone until I had one. Now I have a smartphone that answers my questions. I'd rather leave home without my wallet than my smartphone. (In some places I pay with my smartphone and don't need my wallet.)
I enjoyed your response. I'm in my early 40's and in IT. I still however assert my opinion that I like to keep things simple when smoking. I also use the correct appliance for the desired outcome. Being a pellet cooker with an electric controller and fan was quite revolutionary 20 years ago. I'm probably on the wrong side of this discussion, but simple and reliable are all I'm going for, not new functionality.
DK
-
I am in IT as well :)
I am of a similar school of thought. Right tool for the job.
I use my smoker as a smoker and my gasser with the IR burners (1000 degrees plus) to cook some serious steaks.
Flattop for smash burgers
Sous vide for fish and eggs
Charcoal for old school cooks or just for fun
Not limited to the above but I am not interested in the magic 1 device to try and do it all
Just my thoughts and opinion :)
With all that said... I do think one of my favorite accessories I have seen is the GMG pizza insert!
Don’t have one and have not really read how well it works but that seems like a really smart addition.
-
IT guys must like this site. I’m there too 8)
I’m the opposite though, I want to have good multipurpose devices and would love having a grill that has probes and tracks cooks so I don’t have to take independent notes. I love having alerts when my food is done, etc. I also think wood fired just about anything tastes good, so want to be able to smoke and grill with high heat over the pellets. Even cook a decent pizza without another add on would be ideal (not expecting a 800 degree style 3 min pizza).
I also have too many grills sitting around and don’t use them all enough each to want to clean them and keep the occasional mouse from wanting to nest. I can cook any way with what tools I have and have a fireboard to monitor, so I don’t need anything, but would love to only have a do it all pellet pooper and a Performer kettle.
-
The only advance I want is ability to smoke at temperatures between say 120F and 180F all year long, with ease and reliability... In the main chamber of a pellet grill..
So I effectively want a pellet grill with a firepot and auger system that can stay burning , and only add about 50F additional heat above ambient conditions. And produces 'clean' smoke while doing it...
-
I understand how natural convection works for a stick burner with no fan. I never understood why manufacturers of pellet grills, other than Fast Eddy, choose to have the same flow of heat where the chimney is so high above the grate and the fire is below. It is required for natural convection like a stick burner but when you have a fan there is absolutely no need for the chimney at the top. I see a run on top down cooking systems. They require less fuel to heat the same amount of area and due to natural convection, they have a more even temperature gradient across the grate.
I am quoting myself but this is exactly what I was talking about.
I saw the Traeger Timberline 850 in action at a BBQ store this weekend and noticed the vent in the back of the unit was about 10"-12" above the bottom grate. I thought this was the perfect example of it would be simple to relocate the exhaust at the back down low below the grate and it would cost next to nothing. I watched their video ("Timberline Features" at the bottom of their web site for this grill) this morning and low and behold, according to the video, they actually do vent the cooking chamber from below the grate. Traeger appears to be getting in on this type of heat flow. For this unit the air is heated by a firepot in the center at the bottom, flows up around the drip tray at the front and back, fills the cooking area, is pushed out the sides around the edge of the double walled sides, flows between the inner wall and outer wall at the 2 end panels to holes below the grate (key point) and then up to the vent you see at the back. I am going to get a closer look at it this weekend and see if the air flow is really as I think it is.
It also has a button on the controller named "super smoke" and I was told that pulsed the fan too but I did not see that working. Traeger is getting in 2 of the advancements I think will become more common in the years to come.
-
I don't understand why Traeger didn't come up with some sort of direct grilling option for the Timberline... Seems after all these years, they could figure out a way to do it.
-
I guess as an owner that has a pit that produces plenty of smoke and get outrageously hot, I feel I have the all in one. Not a tech guy, have WiFi on another unit, never used it. So for me, I have the one unit that meets all my needs! Now capacity is always an issue if you have a large crowd.
-
I guess as an owner that has a pit that produces plenty of smoke and get outrageously hot, I feel I have the all in one. Not a tech guy, have WiFi on another unit, never used it. So for me, I have the one unit that meets all my needs! Now capacity is always an issue if you have a large crowd.
Do I sense an Elite in your future?!?!
-
It would have to be a Bentley type deal, and they just aren't out there in my neck of the woods. Maybe when I am in Bloomington next Sept, they will have a used one at the factory they will get rid of cheap. I would definitely make room for it in the Ram for the trip home!
-
It would have to be a Bentley type deal, and they just aren't out there in my neck of the woods. Maybe when I am in Bloomington next Sept, they will have a used one at the factory they will get rid of cheap. I would definitely make room for it in the Ram for the trip home!
Just out of curiosity... a $5k (retail) grill... what selling price would define a “Bentley type deal?â€
-
$1500
-
WOW! You don’t play around. If you can find me one at that price, I’ll wash your truck once/mo for the rest of my life :)
-
id like built in temp tracker like tappacue
-
It would have to be a Bentley type deal, and they just aren't out there in my neck of the woods. Maybe when I am in Bloomington next Sept, they will have a used one at the factory they will get rid of cheap. I would definitely make room for it in the Ram for the trip home!
Do they actually have used stuff at the warehouse? I grew up in Richfield, next door to Bloomington and now live about 20 minutes from Bloomington. Never thought about trying to get a used or slightly blemished one for a discount. Now you have me thinking!
-
I doubt it! Wishful thinking on my part! I think workers get 1st shot at this stuff, as it should be, anyway!
-
I think more and more are going the direct grilling route...even in the sub $700 price range!
I can’t understand why more companies don’t do something like that or have better direct grill features?
-
So much has been said already here's my :2cents:
- Manufacturers need a way to differentiate themselves from other brands.
Some already have My Louisiana sticks in my mind here. Drop feed system with a shorter auger. Curved driptray & No chimney.
I guess as an owner that has a pit that produces plenty of smoke and get outrageously hot, I feel I have the all in one. Not a tech guy, have WiFi on another unit, never used it. So for me, I have the one unit that meets all my needs! Now capacity is always an issue if you have a large crowd.
That's me. I don't need anything else. Plus & also have the DC for the camper & for overflow if needed. Don't have WIFI nor do I find the need to have it. As the times advance I'm sure more advances will come to the pellet grill's. Right now I'm very content with what I have.
-
geez I think I'm getting old. Pellet smoking is a time for me to escape from technology. It's a lazy guys way to experience BBQ of old. Taking large tough cuts of meat and making them succulent.
Inevitable sure I guess. Over complicating a proven winner I am concerned about. If you could put a packer brisket into a computer and have the best brisket you've ever tasted in 5 minutes, would you? That would just kill it for me.
DK
I'm with you DK. WIFI, SHMIFI! All I want is a good reliable pit that can turn out the goodies without too much attention. Being able to check on progress while you are at the Home Depot or in the potty is of no interest to me. I think that essentials to me are: solid build, PID control, and both decent slow-smoke and hot grill capabilities. All the rest is ginger bread for many of us. While I like SS and direct grilling, I can get along just fine without them with my GS. :2cents:
-
Most of the pellet grills function the same way and have similar features, with differentiation coming in areas like controller temp regulation, inclusion of multiple probes, WiFi options, etc. I’m curious what technological advances are in the pipeline that maybe your average enthusiast like me may not have heard about.
I do like this question, it's totally relevant. But my response is why?
Up until a few years ago all pellet grills were Traeger clones. I just don't understand the obsession with a single pit for all jobs. Direct sear, cold smoking box, wifi. All nice to have, but all could be done with other devices. I for one am pretty happy with a regular pellet grill and gasser. I'm not terribly excited about technological advances. Sous vide doesn't interest me at all, should all pits now come with a water bath?
DK
I do agree with the pellet grills main objective being dedicated to that of a well controlled temperature and wood smoking cook unit. Many suburban or city dwellers simply have a matter of limited real estate for outdoor cooking yet will miss the fast and hot grilling that they were used to with the gas grill they parted with and the charcoal grill mystique. I found that after just a few great smokes/cooks I wanted more out of my pellet grill that now occupies my deck so I started my journey of modifications. I changed the heat shield from the standard distribution shield and sloped drip tray to a Kuma style slide open to fire pot. I have added a 40,000 btu's of gas burner to the searing section; I now have a great smoker and "direct to fire searing" with plenty of heat to get the grill hot in less than 5 min. from the time I plug in until I drop the steaks. The added benefit is I get more smoke flavor on the meat now than I did with the reversed sear approach. So I say why shouldn't we expect progressive grill manufactures to produce a grill with more diverse features for the masses. What can it hurt.
-
The only advance I want is ability to smoke at temperatures between say 120F and 180F all year long, with ease and reliability... In the main chamber of a pellet grill..
So I effectively want a pellet grill with a firepot and auger system that can stay burning , and only add about 50F additional heat above ambient conditions. And produces 'clean' smoke while doing it...
I have to agree with you...make a pellet smoker with the firepot truly separated from the cooking chamber, like an offset stick burner and add cold smoking to the list of capabilities.
-
Things I would like to see:
Wide body - 24" wide with the ability to cook six St Louis style ribs on the main grate.
403 Stainless Steel Main Grate
WiFi
Easy pellet drain
403 Stainless steel throughout
direct grill
I am almost ready to built my own if nobody is going to build one like this.
-
Things I would like to see:
Wide body - 24" wide with the ability to cook six St Louis style ribs on the main grate.
403 Stainless Steel Main Grate
WiFi
Easy pellet drain
403 Stainless steel throughout
direct grill
I am almost ready to built my own if nobody is going to build one like this.
Memphis Elite can do all of that.
-
Memphis Elite can do all of that.
Won’t all of the current model Memphis grills do that?
-
Sorry, I missed the six and just saw 24†wide for ribs. Bucket vacs cover the quick pellet dump for about any grill ;) My Traeger has a quick dump and I’ve only used it twice.
-
Yeah, I don't really understand the need for a pellet dump unless you have an auger jam.
-
I think I just experienced my first ever auger jam and have to say that pellet dump was pretty handy
-
I think I just experienced my first ever auger jam and have to say that pellet dump was pretty handy
The auger jams I have had were due to pellets getting wet and almost getting cement like in the auger tube. Had to chisel it out and use a mallet to hammer the auger out of the tube. Not a fun project. Happened two times. Knock on wood it has been a few years.
-
mu hopper was half full so I couldn't tell exactly what happened. I'm assuming the pellets blocked and just were not dropping into the hopper. After removing the pellets I probably broke up whatever blockage was in place and things started moving again. It took a few minutes for the pellets to hit the cup which reinforces my belief I had a blockage.
-
What I would like to see, especially for my YS640, is a variable speed control for the fan motor.
I hand wired one in to my PG500... mine has a fan that seems to run stronger than it should , I set it a bit lower to avoid excessive smoke/heat blowing back into my auger/hopper, and/or from blowing out of every crevice/gap there might be near a ash drawer or warming drawer...
But, I'm curious why you feel the need on your Yoder?
-
I am thinking a built in Pellet Cam with live feeds to Pelletfan because there is nothing more sexy than cooking meat.
-
I just feel that the fan in the Yoder runs to fast. I would like a bit more smoke flavor and thought if you slowed the fan speed downn a bit and let the smoke linger a while longer, whatever it is you were smoking would pick up more flavor. Just my thoughts. Would be interesting to experiment with. If I were handier I know that this is something not all that difficult or complicated to do yourself.
The temp that you set will determine fan speed. Higher air flow for higher temps. If you set the fan to blow slower, it will stay on longer on low slow cooks to maintain heat. Intermittent on and off with full speed is a better way to control temp and make smoke. That is what most controllers do, I think?
-
Either a humidifier type thing before the air enters the grill or a mister that would spray a fine mist periodically, or even some combination of both. A pan of water just does not put enough humidity into the pit.
This is a very interesting idea. I do cured/dried meats and have a very handy humidifier that I could pipe up to the air intake on my pellet grill. Will have to give this a shot on the next cook.
I also like the idea of direct flame cooking, but honestly my lil' Davy Crockett does a fine job as is. I'd like to see a below-the-grate exhaust too. I cook on a stickburner like that and it works really well, although it does make that end of the grill hotter.
-
I would think igniter life should be an area to improve upon. As there are so many manufacturers out there competing, features can't help but be more commonplace as well as new ones..Heavens, lights, some gassers have light-up everything. The list goes on.
The ignitor problems have been resolved with the new ceramic starters. See video at Blaz'n website. Mark claims extensive testing with no burnout. Blaz'n and several others now use the ceramics as original equip. Unfortunately, there is no retrofit avail, since it requires a different aperture in the fire pot for the starter.
-
The only advance I want is ability to smoke at temperatures between say 120F and 180F all year long, with ease and reliability... In the main chamber of a pellet grill..
So I effectively want a pellet grill with a firepot and auger system that can stay burning , and only add about 50F additional heat above ambient conditions. And produces 'clean' smoke while doing it...
I have to agree with you...make a pellet smoker with the firepot truly separated from the cooking chamber, like an offset stick burner and add cold smoking to the list of capabilities.
Like a Fast Eddy FEC120 convection smoker? And cold smoking on any an FEC100 or 120 is easy, just add a tray of ice to the bottom shelf and put in the cold smoke shelf. ;)
-
Either a humidifier type thing before the air enters the grill or a mister that would spray a fine mist periodically, or even some combination of both. A pan of water just does not put enough humidity into the pit.
This is a very interesting idea. I do cured/dried meats and have a very handy humidifier that I could pipe up to the air intake on my pellet grill. Will have to give this a shot on the next cook.
I also like the idea of direct flame cooking, but honestly my lil' Davy Crockett does a fine job as is. I'd like to see a below-the-grate exhaust too. I cook on a stickburner like that and it works really well, although it does make that end of the grill hotter.
Something like this could be plumbed in fairly easily and adjusted with a ball valve and water timer
https://goo.gl/dPSKDi
-
With copper line and brass heads...
-
I wish my PG 1000 had wifi, the ability to run the fan after shut down, and maybe a variable fan as well.
Regarding the Yoder - are they still using 2 fans- mounted inline?
-
I just feel that the fan in the Yoder runs to fast. I would like a bit more smoke flavor and thought if you slowed the fan speed downn a bit and let the smoke linger a while longer, whatever it is you were smoking would pick up more flavor. Just my thoughts. Would be interesting to experiment with. If I were handier I know that this is something not all that difficult or complicated to do yourself.
Current Yoder's have 2 fans. It would be easy to put a switch inline of the first fan and turn it off and on at will. Or you could even put a second controller on the first fan to run it on/off/intermittently, depending on what you are wanting to do.