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Message: <blockquote data-quote="guywhofishes" data-source="post: 395298" data-attributes="member: 337">Pellet grills are curious beasts. I think the issue is that by design they need to move a LOT of air (pellet burner fan thingy) whether smoking and/or grilling or whatever you might call their hybrid cooking function.For smoking one often wants thin blue haze smoke and moistish air (water tray at bottom). What one does NOT is a lot of air movement that dries meat out. Boo. Hiss.For grilling a guy wants it freaking HOT in some areas with an indirect area as well for certain items/techniques and for a stationing area.I think pellet grills have the smoke right (it's thin and blue) and that's about it. Their other attributes are just sorta in the middle wonky. My two brothers really get into the outdoor meat cooking crafts. They both have gas grills, classic round charcoal Webers, BGEs, pellets, etc. But they don't have true smokers and all their attempts fail pretty consistently.I'm not a fan of their Big Green Eggs in particular. Anything done for more than a coupe hours tastes way too smoky for my tastes - almost creosote-ish. Blech. Maybe BGE's are truly grills for pizzas and steaks and burgers and aren't meant for low/slow? I'm no expert.My bro from HI makes the best ribs we've ever had - every time. He does it on a crappy little round charcoal briquet classic using an indirect method. He's sitting on many thousands of $$$ in steel and technology from around the world... and his go-to for ribs is a $50 grill. Ha ha.That said - I haven't looked at any pellets in a few years so maybe they got some things figured out.</blockquote>

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