archrmike
Well-known member
Hey folks, I have been a die hard charcoal/wood smoker using 2 of the Weber 22 1/2" WSM's for years. I have had great success using these to smoke brisket, pork butt, ribs and chicken to the delight of family friends and coworkers. But I am getting older and have back issues and am finding I just am not smoking meat as often as I would like.
I am thinking about making the dive into pellet smokers. My concern is smoke flavor or lack thereof. To me there is no such thing as too much smoker flavor.
Are the new pellet smokers better and delivering that? I understand they have some that at lower temperature settings smolder more than burn to create more.
Also, do the larger ones need to burn more pellets to keep the temperature? Right now, I am leaning towards the Green Mountain Jim Bowie model. Larger than two cooking for 2 is needed but I figure if I am going to light it up, I am going to fill it up with meat.
I would love any feedback to help.
I am thinking about making the dive into pellet smokers. My concern is smoke flavor or lack thereof. To me there is no such thing as too much smoker flavor.
Are the new pellet smokers better and delivering that? I understand they have some that at lower temperature settings smolder more than burn to create more.
Also, do the larger ones need to burn more pellets to keep the temperature? Right now, I am leaning towards the Green Mountain Jim Bowie model. Larger than two cooking for 2 is needed but I figure if I am going to light it up, I am going to fill it up with meat.
I would love any feedback to help.