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I am a SmokeMaster, most is 225° and under.

26 (36.1%)

I am a BBQMaster, most is over 250° and under 350°.

15 (20.8%)

I am a GrillMaster, usually 500° and above.

3 (4.2%)

I am gonna have to say, pretty much equal amounts.

28 (38.9%)

Total Members Voted: 63

[Bentley]

As Kristin pointed out in another thread, we are not into eating "BBQ Competition" meats.  Now, do I love Chicken Cordon bleu and Kiev, do I like a Pork Loin Sandwich, would I enjoy a Spare Rib meat tamale, or Brisket CFS...yes.

But it is all about the grilling for me anymore.  The grilled Cheeseburger, the BBQ cooked BLT, grilled shrimp, the hardwood cooked pizza...That is more my road these days!

[riverrat49]

Love my smoker but don't usually run it over 350*, if I want the sear it's Weber time

[West Allis BBQ Man]

I do my best work 350 and under.  My wife can handle the higher heat on the good old weber. 

[Jcorwin818]

I'm about 50/50 between under 250 and over 400 it all depends on what it is and how much time I have.  I would use my Traeger more but the wife is not a huge fan of smoked meats.

[TLK]

but are you "master of your domain"??

[SmokinHandyman]

I like the Traeger and the Weber.
Did some burgers last night on the Smoky Joe
Pork butt on the Traeger tomorrow

[Bobitis]

I don't think I've mastered anything in life. 

[Bentley]

I would venture to guess there are many who have tasted your BBQ that might disagree!

[Trooper]

I quite often find myself in the 250/275 range.

[GREG-B]

If I want BBQ I use my DB    If I want to sear something I use my Kamado cooker.   I enjoy both immensely.

[Bentley]

I though a few would have been into smoke more, so very interesting results so far..

[TLK]

I though a few would have been into smoke more, so very interesting results so far..

for me difficult to answer.  I have a full outdoor kitchen w a unit for its own task.  I have never cooked anything on my yoder above 250.  I use it exclusively for smoking.  I have a gasser for grilling and a WFO for baking. 

I have never thought to make a pie, pizza, steak or burger (for example) on my smoker - even though it is capable.  No doubt I am under-utilizing the yoder but this setup works for me.

[pmillen]

I grill on my Weber kettle more than I smoke.  And I sometimes grill on my gasser if I don't need the charcoal flavor.  I also put a stainless steel griddle on the gasser for bacon and eggs, pancakes or teppanyaki once in a while.  My pit is used most often as a wood-fired oven but I smoke stuff, too.


The Little Griddle on a Broilmaser gas grill.  (Posted using IMG codes.)

So my use is probably like this–

• Weber kettle
• Gas grill
• PG500 as a WFO
• PG500 as a smoker

I never try to grill on the PG500's direct flame side.  It's too hot so I burn the meat.

I got an "Invalid attachment" notice in the preview when I tried to post a photo the new way.  It may have been pilot error.

EDIT:  Then it showed up anyway when I posted this, even though it didn't appear in the preview.

[Bentley]

This blows me away!  Would be 95% of why I would by it and use it!  It is hot, I think you were around when J$ asked me to grill on it set at 600°...My IR gun read 932°F, but it tops out at that number, I know it was over 1000°...So I hear the last part of your message.  but set that thing and 350° and it is one sweet wood fired grill...If I ever buy another/final pellet unit, that will be it!

I never try to grill on the PG500's direct flame side.  It's too hot so I burn the meat.

[pmillen]

but set that thing and 350° and it is one sweet wood fired grill...If I ever buy another/final pellet unit, that will be it!

I hear that all of the time from other owners.  And I've seared prime rib and loins in the direct zone without a problem, but I'm gun shy about the steaks.  I know I should try more but it's hard to move away from my tried and true kettle (although I'm jonesin' for a charcoal grill/smoker combination that I've seen).