Can I cook on a pellet grill and not have it "smoked"
 

I'm looking to replace my old creaky weber gas grill - and these modern, computer controlled pellet things are intriguing. Traeger and the such.

As I write this I have pizza on the grill because it's still hot AF here and I don't want to fire up the kitchen oven. Burning gas, without chips in the smoker box, it's just an outdoors oven.

I've been all over the webz on the pros and cons of these pellet grills/cookers but I haven't seen a conclusive answer - can I cook "clean" on one of these? Of course I'm not baking a cake but I don't really want smoked pizza either. A pie as if it were from a wood oven would be fine.

Thoughts?

No first hand knowledge but found this.

https://catchgrowcook.com/grilling-on-a-traeger-without-smoke/

Handy link. Thank you.

Seems possible I guess - pizza would be the "least smoke" thing I'd use it for. A little isn't a problem.

We're not baking cakes here, we have a real oven for that.

Though now smoky cornbread sounds pretty awesome...

Crank the heat!!

Yah - and it makes sense per the referenced site. More heat means quicker cooking, quicker gives less time for smoke to contribute. I had pizza on my mind at that moment which of course (outside of chicago) cooks quick. Clean hot fire and we're good to go.

Clearly my googlefu was weak. Now I'm seeing more pointers to "clean/hot" cooking on these things.

There might be a 20yo weber gas grill on the curb soon. Rejetted for NG and cheap (FOB Los Alamos NM however)

I have a Traeger, you can definitely cook on it without "smoking" the food though you may perceive a slight smokiness like eating a wood fired pizza. Keep in mind that the Traeger is not a grill replacement... there is a burner box down at the bottom of the drum, so food which is placed directly over that (maybe 20% of the grill space) will get some direct-ish heat but no way are you going to be searing meat on this thing like you would with a real BBQ. When using it at temps above "smoke" setting it is really more like an oven, and in fact we have used ours to bake cookies and pizzas etc.

Thank you - and I get the not-really-a-grill limitation. Luckily I have charcoal for that, and in this house steaks go into a cast iron pan, outdoors on the wok cooker.

I think I see this tool in my future (especially when beef's on sale).

Pellet not a good choice for very high heat applications. Up to maybe 400 you're ok. I do like it for moderate heat stuff though like salmon and chicken at 375 to 400. at those temps the smoke flavor is very limited and won't likely offend anyone who doesn't care for smoked foods.

Pizza needs either a purpose made pizza oven or egg type cooker.

Well, this was Papa Murphys - so not really pizza... :D

I agree on the heat for real pies, but I'm going to run out patio room if I get yet another toy to go alongside the charcoal grill, weber/Traeger, wok cooker.

Maybe if I get rid of the table and chairs we can make it work.

Not entirely true... I have an Ooni pizza oven that burns pellets, and it gets over 900deg

Also if you're running out of space the Ooni has a small footprint..and is actually portable..

Ooni Pizza Oven

http://forums.pelicanparts.com/uploa...1631720982.jpg

Good burn going


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I like it. I wonder if I can get plans to make something like that. I mean all these welders sitting around in my shop and no welding going on.

This. I have a char broil, and it’s the same way. I keep a gas grill too for when i want a quick or high heat grill. I can dial back the smoke to a minimum on the pellet grill, but I just can’t get the heat up high enough to really get a sear on something.

I bought one of these back in May.
https://www.lowes.com/pd/Pit-Boss-Pit-Boss-1150-Pro-Series-Pellet-Grill/5000183181
So far I am really liking it. You can cook slow and low for more smoke or crank it up for less. It also has a searing grill right above the fire pot so you can sear stuff as well. It's a really slick design. Best of both worlds. So much better than a gas grill and more convenient than actual charcoal.

I've always had a gas grill for grilling and a smoker for smoking. I have also had charcoal grills to in addition the smoker and gas. Currently down to gas and smoker though.

My thought is even if you try to use the pellet type for stuff more like grilling is having residual smoke flavor that is on the inside of the walls of the thing.

I usually do brisket or Boston butt. Recently I've been doing a tri-tip Santa Maria style on the smoker just using charcoal and no wood at all. The meat still ends up with a smoky flavor, good but not what I was after.


My current Weber Genesis gas grill came off the side of the road when living in Alexandria VA. Dang thing was perfect the PO didn't realize that the flavorizer bars that go over the gas elements can be replaced for about $45 and just decided to put it out for the trash collection. So I saved about $700

Have both a Ooni and a Caveman mini salamander. The salamander is better for e everything but pizza. The caveman is 150 at menards but only big enough for two. There are larger ones for more and thats what i d do


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I'll dimension it for you if you like.. And it looks l like its made with a bending brake, and held together with rivets.. no welds...really pretty simple.. Maybe just buy the burner,

Spare parts