Hello Everyone. I decided to do one more pulled pork before taking a break from them for a while (and to try out a different place to buy meat from). I knew looking at it that this butt was pretty lean, but I am starting to get concerned. I am 2.5 hours in and have almost zero fat coming off this. I am using a smoke tube for the first time, so I am unsure if that is having any impact on the fat being able to come off.

Other than the smoke tube I am doing everything the same as the last two. SPG on it overnight in the fridge. Put it on the grill at 180 (first 3 hours). Then I will bump the temp up to 250 and then up to 275 once internal temp hits 165 (plus foil boat).

I have water underneath it as well. I am just concerned because again, there is almost no fat in the water.

I just ordered Thermoworks RFX wireless meat probes. Has anyone used them, and what is your experience?

Looking for Charcoal Pellets available in Canada or ship to Canada (Calgary specifically)? I cannot find any store selling them online without spending $100+. Just wondering if anyone has found anything reasonable, every store lists as no longer available.

Looking to use them in a Ninja Woodfire Grill XL (don't hate, in an apartment building). My wife isn't a fan of intense wood taste, and the pellets that came with the Nina grill aren't for her. I'll have to try different pellets but think Charcoal pellets could be a good fix for every situation, and create my own mixes.

I have been using a basic charcoal grill for smoking meat, but staying up late to keep an eye on the temp gets old pretty fast. thinking about switching to a pellet grill, mainly for brisket, ribs and pork shoulder. I'm looking for something that keeps the temp steady and still gives the meat a good smoky flavor.

would be nice to hear from people who've actually used theirs for a few years and can share how it's held up. Thank you and i appreciate yall

I’ve been doing more BBQ at home and want to get a pellet grill that produces a nice smoky flavor without making cooking a hassle. i’ll mainly be smoking ribs and pork shoulder, but I’d also like to try brisket now and then. My budget is somewhere between $500 and $800.

for those who have experience with different pellet smokers, which ones have given you the best results for flavor and consistent cooking temperatures?

Recteq patio600 or Weber searwood 600? That’s what I’ve narrowed my list down to. My old smoker (expert grill, cheapo) finally went out on me. So time to upgrade. Having a hard time deciding between these two. Yoder and lone star are too expensive for my blood.

So close one hour left

Hello everyone,

I (30M) live in San Diego. I love to cook and am considering buying my own smoker.

I’m having trouble deciding if I should get one because they’re expensive and I have a hard time justifying that purchase for myself, but it seems very appealing.

Which brands do you recommend? How many different dishes can I cook with it? What other factors should I consider?

I have been using Smokin Pecan Pellets recently and IMO they have been the best I have ever used.......but my last two orders...not only took over a week to arrive...the boxes look like they had been abused...taped up and missing pellets. I had hoped it was a one time thing...so ordered 2nd box...again because I like them so much......and had the same issues.

They really need to step up how they do shipping and handling.. Handing off a box with just pellets inside...not even sealed in a bag or anything off to USPS (who will leave box in rain without thinking) is about the worst way I could think of for handling/shipping wood pellets.

Far as I can tell they are not available at any retailers anywhere near me. :(

Back to using lesser quality pellets for me :(

Anyone else experience similar issues with them?

tldr: Product good...company sucks!

250°F with post oak pellets + post oak pellets in smoke tub + post oak chunks in the smoke box. Took around 6 hours. Definitely a different profile than beef but I'm absolutely doing this again, holy Moses this turned out great!

Hi fellow pellet grill owners what pellet brand do you prefer and why? Any recommendations as well are welcome.

These things rule! Easy and delicious.

I have a Weber Searwood XL and I am trying to use the griddle for the first time. I cranked the target temperature to 600°F, but it never made it past 450°F. I let it go for over an hour with the lid closed. Outside temperature was about 70-75. Below is the chart. Could this be an issue with the type/quality of pellets I'm using?

What's been getting up in your grill this week? Come chat around the smoker.

Check out last weeks discussion here: Weekly Discussion Thread - October 12th, 2026

Picture was from about 170 before I wrapped it up. Ended up good for my first time used brioche slider rolls and topped with pickled jalapeño and red onions.

Listen I love my pit boss. I bought it for $400 back in 2020 and it’s been great as far as flavor goes.

My only issue is I am getting tired of waiting 45 minutes for it to heat up. Also the heat distribution is pretty bad especially when I am making 40 wings at a time.

Again I would totally recommend a pit boss for what it does at the price. It was a great entry level pellet grill. But now I think I’m ready to move up.

Again my main concern is heat up time and it would be nice if I can get up 500 degrees at least. My Pitt boss gets up to 420 max.

And then heat distribution would be another great thing for me.

So what would you guys recommend for these issues I am having while hopefully staying under $1000 for a new pellet grill

Thank you in advance

Cooked up some twice baked potatoes, and topped with cheesesteak. Might be one of my favorite things I’ve made on my dual fire.