Very much so. There's always a tradeoff, but the ease of pellets and how clean it burns makes it worth it. When I first started using pellets, I thought the pellets would cost me a fortune. But after using it a while, I soon realized pellets go a lot farther than coal or wood, and much much less ash to clean up. A 12 hour pork butt cook will yield a few tablespoons of ash.
I also like the flexibility of using different woods easily. I have 4 bins in my shed, one has apple wood pellets, one mesquite, one hickory, and one blend.
The biggest knock on pellet grills is that the smoke flavor isn't as intense as traditional wood smokers. I cant really tell a huge difference, but I'm no pitmaster either. So who knows. I'm glad I bought my pellet smoker, it has made the process much easier and more flexible.
I also want an egg or komodo joe. I think I'm going to end up like one of those you tube guys that has literally every type of grill known to man in their backyard. 😀
You'd think this thread would be a bit busier...
do 22 ounce ribeyes count for this category...they loom, right after cocktail hour which is even loomier...
home smoked (warm) salmon with tarragon maple glaze is in the on deck circle...tasty either warm or cold...
My comments aren't a perfect fit here but no way am I posting in that 5 Tarheels you don't like thread. That's some boo-shi*.
Tried shaving butter into my ground sirloin this evening for the first time, along with the usual spices. Also roasted some garlic in a touch of olive oil. My wife went for a sliver of blue cheese, roasted garlic, and red onion on her burger. I went with pimento cheese, roasted garlic, and a special sauteed hot pepper mix on mine. Toasted the buns w/ a little mayo. VERY happy with that burger prep approach though it's going to be a monthly, not weekly, protocol.
Ha! Here's my response in the Ymm, Beer thread:
"I'll not respond to that thread on the EK Forum for fear of "permanent and irrevokable disqualification from Mount Hatemore."
I got nuttin' for smoked meats and BBQ tonight as last night it was boiled shrimp and a couple sides and tonight it was baked salmon and a couple sides with each meal being accompanied by half a bottle of a double gin barrel aged saison from Mother Earth Brewing.
I now return y'all to your regularly scheduled cardiology advertisement thread...
[redacted] them and the horses they rode in on.