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[Hank D Thoreau]

I love my pellet smoker but I have not abandoned my Weber charcoal grill. It may remain my go to device when I want higher temps.

I can't beat the turkeys I have cooked on it. So when it comes to higher temperature indirect cooking, do you prefer pellets, charcoal or gas?

For me, it is still charcoal, but that could change as I learn more about pellet smoking. I am still sold on the pellet smoker for low and slow.

[Canadian John]

 Indirect for me is my Memphis almost all the time. For direct it's mostly the Kamado. Certain items such as turkey medallions, I prefer using the direct flame insert on the Memphis for ultimate taste..I stand by

my old saying - "It depends on what I am  cooking and how I want it cooked".....Some cooks can go either way such as asparagus..Broccoli for example has an unpleasant taste done over charcoal...The Weber

Gas unit remains in the background, rarely used..

[triplebq]

I'm spoiled, I have a Cookshack Charbroiler and it does a killer steak over high heat. Well really it does everything well over high heat.

[Osborn Cox]

Same as David here, everything is pellets, since getting my PG1000 3-4yrs ago I can count the number of times I’ve lit up my gasser or Weber kettle on one hand.   

[Bentley]

Pellets.  I have, nor need anything else.

[Yellow-03]

I'm in the same situation as others with Cookshack PG500 or PG1000 cookers.  I use my PG500 probably 3-6 times a week a this point, and most of the time it is for high heat direct and perhaps some indirect to finish.  For instance I might set the PG500 to 325F, which would be the indirect side, but cook a steak or burgers or sausages on the charbroil side for most of the cook, presentation grill marks and get mostly to temp, then move to the indirect side to finish coming up to temp or to melt cheese.  It really is an awesome setup... one temp setting and you cover both needs.  And there are two more zones to use with temps between the indirect and charbroil temps.

[glitchy]

I use gas, charcoal, and pellets. Depends on what I am cooking, what grills are clean how much time I have, and what the weather is. Most things I prefer the pellet grill, but if it's something too greasy or I want to reverse sear, I'll use the gas or charcoal to finish on or do the whole cook. Lately with the heat, I've been grilling more on the gasser.

[LowSlowJoe]

Fast Eddy PG500 user here...  1100F+ on direct side..   easily 800F+ on the upper rack above that , could get the indirect main area to 600F if I wanted...  Running it that hot, is not without added stress and strain however.    I typically don't use direct side above 800F, except maybe for very short bursts and really wouldn't run the indirect side above 450F or so.   Of course if I run the main indirect side at 450, the shelf area just above that would be probably 550F and the area just above the direct grilling area would be probably very close to 700F.   

  Personally, if I really felt the need to cook lets say a turkey at 425F or so, I'd raise it  up as high as I could on the indirect side, so that I didn't have to crank the thing up quite as high as I would to get the main area that hot.