02-26-2021, 12:45 PM
(02-19-2021, 01:21 PM)MileHighGrowler Wrote: And let me be clear, even though I prefer to stick burn (because I just enjoy it): you can make damn good smoked food on a pellet smoker. It's easier to control, easier to manage and the food tastes great. If you did a side-by-side comparison of a brisket from a pellet smoker and an offset, the offset would have some deeper smoke flavors, but it's not like the pellet would be bad at all. I know some guys are super hardcore against pellet smokers and I'm just not that much of a purist. I just don't want to fork over the cash for a pellet and I like managing a real fire because my inner caveman needs to be released every now and then is all. So I just wanted to throw that out there, because there's a lot of hate for pellets in the smoking community.
Charcoal is definitely mostly a tool (or a crutch, depending on size of smoker) for an offset.
If you want to get in-depth on the topic, I recommend Mad Scientist BBQ on YouTube. He talks a lot about how flavor comes from smoking, how to manage a fire, different types of smokers, etc. As his name suggests, he dives into the chemistry of it all at times, but he's easy to understand and I really appreciate his approach of taking science into account to understand what makes BBQ work. His most recent video was about using beef tallow on a brisket while wrapped. My beef tallow should be arriving next week so I can try it out; the results were pretty convincing!
Like I said before, I cook on a Pitmaker Long Rifle Sniper offset. I will always have an offset stick burner, because they simply make the best BBQ. That said, I'm looking at adding a Traeger for convenience and there's nothing wrong with pellet cookers. There are just pluses and minuses for everything. I love to light my fire, stick the meat on, and tend the fire all day. It gives me a chance to sit around, drink beer or bourbon, smoke cigars, have good conversations with friends and family while watching the fire. That said, there are times I'd like to run a rack of chicken wings out there and go back in the house and not worry about them. I have a buddy who still competes, and goes through smokers like I go through socks. He had a Jambo stick burner, and switched to a gravity fed because he said he looked around one night at a competition and he was the only one still up. Two years later, he was back with another Jambo because he said the set and forget smokers made things boring like cooking in an oven. So it's all personal choice. And there will always be haters. Personally, I find a great deal of satisfaction in being able to manage the fire through a cook.
