Has your smoker made your propane grill obsolete?
I currently have a propane grill (old Weber), a new pellet grill (Sam's club) and a Home Depot brand "Blackstone".
How overlapping is the pellet grill with propane grill? I kind of want to sell the propane and regain space on my patio, but I don't want to hate myself for it if the pellet grill and griddle can't compensate for it (and the grill isn't worth much on Facebook).
Eta – this is the pellet grill, FWIW
https://www.samsclub.com/sams/shop/product.jsp?productId=prod26560023&mobiledetect=false&pid=092410_RFI|ANDROID|Featured_Products|Member's%20Mark%20Pro%20Series%20Pellet%20Smoker%20Grill
by Dan7531
8 Comments
[deleted]
Nope, still use my Old Faithful Weber gas grill from time to time.
Is nice to have an extra grill but I did get rid of mine eventually as I added more to my outdoor kitchen. Reverse sear can be challenging on a pellet but grill grate solved that for me. I don’t fire up the stone to sear ever.
In my opinion a pellet grill can’t replace everything. It does well with smoking but being it’s indirect heat, they aren’t the best at straight up grilling. There are some tricks to make it better (like using GrillGrates) but it’s still not ideal. So having a second grill for direct heat, quick cooks, searing, etc. would be best. To me a flattop griddle is the perfect companion with a pellet smoker and you could get rid of the regular gas grill.
I smoke, grill, and reverse-sear with one [pellet cooker](https://yodersmokers.com).
Well over 700F when needed for steaks or pizza, and it hold 225F for overnight cooks.
Simple and easy.
I still use my charcoal grill for everything high-heat. Its faster, hotter and tastes better. My pellet grill mostly replaced my WSM for slow and low.
Not at all. Propane for quick and high temp cooks. Less costly, less clean up, quicker to heat, quicker to cook. Burgers, steaks, hotdogs. Anything that cooks in <1 hour will be done on the propane. Pellet is for brisket, pork loin, tri tip, pork butt, and longer cooking stuff.
All 3 do different things.
If you want flame broiled burgers, you need a grill as the flame broiler on the pellet simply isn’t enough.
Similar with steaks. Gotta have a ripping flame unless you go cast iron or chimney after sous vide.