Pellet grill or pellet smoker?

Pellet smokers are established in the USA and have long been extremely popular for American barbecues. But BBQ fans in this country also swear by the enormous black grills for "low and slow" cooking, which in many cases look more like a barrel smoker than a classic grill. But what makes pellet grills (or pellet smokers) the perfect grills for pulled pork and the like? What are the advantages of hardwood pellets and which grills or manufacturers should you keep an eye on? We'll tell you!

As the name suggests, pellet grills use wood pellets as fuel. Neither charcoal nor firewood is used, but rather small hardwood pellets made from pressed sawdust , which are burned in the pellet grill to generate heat. The pellets are not made from freshly cut wood, but primarily from wood scraps and waste. Burning pellets is therefore much more sustainable. However, it is important to use high-quality, pure wood pellets that have been specially made for use in a pellet grill. Normal heating pellets, which are usually pressed from inferior waste wood, are unsuitable. Heating pellets are coarser, impure, and can damage the grill. In addition, harmful substances can be released into the food.

In addition to the pellets , a pellet grill requires a power connection , as the pellets are transported from their container to the combustion chamber via a motorized conveyor screw. The pellet grill is also regulated by a digital control unit . Thanks to the special design, indirect heat is generated and the grilled food cooks slowly like in a convection oven.

When it comes to the devices, a distinction can also be made between pellet grills and pellet smokers. Traditional pellet smokers are actually only used for indirect grilling and smoking. Their function is similar to that of a smoker due to their design. The grilled food is only cooked by heat and smoke and has no contact with direct flames. The pellets give off a fine smoky aroma. Higher temperatures, such as those achieved with direct grilling, are not usually reached with pellet smokers. This is due, among other things, to the dividing plates installed between the combustion chamber and the grill grate. These serve to reduce the direct heat and distribute it evenly in the cooking chamber. They also catch dripping fat so that it does not drip into the flame but is diverted away in a targeted manner.

Pellet grills are modern devices that are equipped and constructed differently. The new pellet grills are capable of reaching temperatures of over 300°C. Instead of a heat protection plate and grease tray, stainless steel grill grates are usually installed, as is the case with gas grills. This means that the combustion chamber is not completely sealed off and you can grill directly over the flame and even with different temperature zones. Low-temperature cooking and smoking are also possible without any problems. Although pellet grills produce very little smoke, you still get an authentic wood and smoke aroma. Extra "smoke" can even be switched on at the touch of a button on many models.

How does a pellet grill work?

In principle, all pellet grills work the same way: the wood pellets are stored in a container, the so-called hopper, which is located on the side or back of the grill. These are gradually transported via an electrically operated screw conveyor into the combustion chamber below the cooking chamber , where they are ignited with a glow plug . The screw conveyor adjusts its rotation speed so that the pellets always end up in the combustion pot in the right portions. The temperature of the grill is regulated by the speed of the screw conveyor and the portioning of the pellets. A fan distributes the heat evenly in the cooking chamber. Thanks to modern technology and the integrated temperature sensors, modern pellet grills regulate themselves. All you have to do is set the desired temperature and the grill does the rest.

Above the combustion chamber are the heat shield and the grease drip tray , and above that the large grill grate . The heat shield distributes the indirect heat evenly in the cooking chamber. On some grills, a switch can be used to switch between the settings for "smoke", "roast" or "grill". Depending on the mode selected, the grill then switches the combustion process from indirect to direct grilling, for example. When grilling at a high temperature, pellet consumption is significantly higher. Slightly more pellets are used to start and heat up the grill than later on. During long cooking times, high-quality pellet grills are characterized by their economical consumption. The pellet smokers and pellet grills work extremely efficiently at low temperatures. The pellet hoppers have sufficient capacity so that you can run through without interruption. Modern pellet grills are so-called smart systems. The leading manufacturers have developed their own apps with which, for example, you can set a timer or control the temperature and the individual grill sections conveniently from a distance. The grill can be conveniently controlled via WiFi or Bluetooth on your smartphone. Despite all their technical features, pellet grills have nothing to do with electric grills! Pellet grills combine technical convenience with the use of real and natural fuels, which, like charcoal, produce flavors of the respective type of wood.

A modern pellet grill is a real all-purpose grill for direct and indirect grilling. The absolute classics on pellet grills are of course pulled pork, spare ribs, brisket and the like and everything that should be given a very special aroma through smoking. Pellet grills are ideal for such applications and are much more flexible and convenient than most other solutions, which can also be used for "low & slow" grilling. Compared to a water smoker, a pellet grill can also boast an unprecedented grill surface and large cooking space under the hood without being cumbersome to handle.

Which pellet grill or pellet smoker is the right one?

If you would like to find out more about pellet grills and pellet smokers, please refer to the upcoming issue 02/2021 of FIRE&FOOD (official publication date April 30th) . FIRE&FOOD grill expert Thomas Eriksson-Fröhlich has confronted three devices from the manufacturers Traeger, Weber and Moesta with the harsh climatic conditions of his Swedish homeland. His experiences can be a useful decision-making aid for all those who are thinking about supplementing their own grill equipment with a pellet grill or smoker.

If you would like to learn more about the Traeger brand (see pictures in this article) , we also recommend the FIRE&FOOD eDossier “Traeger Grills” !

In FIRE&FOOD 02/2021, grill expert Thomas Eriksson-Fröhlich tests the Moesta Sheriff, the Weber SmokeFire EX 4 and the Traeger Pellet Grill Pro D2 575.