To guys that have both a pellet grill and a charcoal and/or gas grill:

Do you cook steaks/burgers/shrimp/etc on your pellet grill, or are you always reaching for your gas /charcoal grill?

My gas grill has kinda kicked the bucket and I've been using my old Webber kettle. This results in me grilling a bit less and my wife has suggested a pellet grill for my birthday. I also have a Webber smoky mountain for my smoker.

I cook BBQ on the WSM ~monthly and I'm intrigued to add a pellet smoker, but only want to do so if it replaces the gas grill.

I am considering the Rec Tech RT 590 that apparently reaches 500+, but does it just bake your steak, or does it "grill" it?

TL;DR- if you have both, do you still use your gas grill for grilling?

My Rectec is insane at keeping a constant temperature and with the dual temperature probes/WiFi you almost have to try to mess things up. I cook almost all the meats on there and have even done some things like pizza. A pellet grill is basically a convection oven mixed with a smoker.

We rarely use anything else to cook our meats now with the exception of a few things my wife likes to make

I find myself going back to the charcoal for grilling. I like the taste and the way it cooks better. The charcoal is quicker to get ready and cook with

After decades of gas grills, switched to this a couple years ago. Always used gas for the convenience, but after a few months practice the charcoal approach isn't much more work and the food tastes SO much better! And no flare ups. Never going back.

https://www.pkgrills.com/the-pk-grill-smoker-classic-silver/

I use the pellet grill for everything. BBQ and grilling.

oscar9 said:

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I find myself going back to the charcoal for grilling. I like the taste and the way it cooks better. The charcoal is quicker to get ready and cook with

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In what way is charcoal quicker. That's insane. You literally just plug in the pellet grill and turn the knob to the desired temp. 5 to 10 later you're grilling. It's obviously quicker and easier than charcoal. It's like using an oven.

Have a Pit Boss pellet grill and use it for everything including grilling steaks...gave my gas grill to my daughter and SIL and my wood burning grill bit the dust which caused me to go the PB route.

As noted by sellthefarm, plug and play...the PG hits to 500 degrees in a matter of minutes and is direct flame when you remove/or slide the metal grate to the open position to allow direct flame grilling!

Use my pellet for everything outside. Smoked & reverse seared steak, chicken (smoked and grilled), smoked turkey, fish/shrimp, fajitas, smoked cheese, pizza, ribs, butts, brisket...

I also have a Big Easy Oiless Frier for turkey, wings, ribs, and a few other odds and ends. The only 2 other items I would like to add, are an upright smoker (the pellet smoker is a good smoker with the right pellets and technique, but I know I can do better than having the fire pot directly under center) and a flattop griddle.

I have never, not once, wished I had a gas or charcoal grill again since switching to pellet. And I legitimately gets used 2-3 times a week, 35+ weeks of the year. My wife even fires it up and uses more than any girl we have ever had. And we owned one of those 1/2 gas 1/2 charcoal grills because she liked the easiness of gas. She loves this thing.

I have a Pitt Boss. Upgraded to a PID controller, and added an insulated blanket. I get very consistent cooks, even with crazy Colorado temps and swings. I would probably go with a higher end pellet next time, if I can afford it.

It takes the Pitts and spitts a solid 30 minutes or more to get to grilling temperature. It's the 1250 size. You're saying other pellet grills don't take this long?

I use my traeger for everything. Have a nice gas grill collecting pollen

My Rectec takes about 10 minutes to get up to temp

I use my pellet grill for everything. Steaks and other things I want a good sear on go in the cast iron first. Other than the poor searing ability, pellet grills are fantastic.

Camp chef with the sear box. Best thing I ever did. Replace the cast iron in sear box with grill grates. The sear box runs off propane.

My camp chef doesn't have a sear box that runs off of propane, but it does have the ability to slide the deflector right above the fire and have basically direct heat.

My gas grill will likely be sold soon, I don't use it hardly at all.

Have a green mountain pellet grill with the grill grates. Grill grates are on the side and can run up to 700degrees at surface. So it's easy to get a sear with those.

Did a 7lb prime rib yesterday and got the perfect crust on the outside.

oscar9 said:

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It takes the Pitts and spitts a solid 30 minutes or more to get to grilling temperature. It's the 1250 size. You're saying other pellet grills don't take this long?

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My Pitt Boss can be at 350 in less than 10 mins.

2ndChanceAg96 said:

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Camp chef with the sear box. Best thing I ever did. Replace the cast iron in sear box with grill grates. The sear box runs off propane.

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Which grill grates did you get? Do they fit correctly? The grill area is 11.5 in. x 16 in. Did you need gap panels?

OlArmyWalton92 said:

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2ndChanceAg96 said:

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Camp chef with the sear box. Best thing I ever did. Replace the cast iron in sear box with grill grates. The sear box runs off propane.

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Which grill grates did you get? Do they fit correctly? The grill area is 11.5 in. x 16 in. Did you need gap panels?

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This is my exact set up and work great. The surface area on the sear box is a little small, but works. If you go on the grill grates website, they have them prepacked by grill type. Just search for Camp Chef and they send exactly what you need.

CowtownAg06 said:

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OlArmyWalton92 said:

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2ndChanceAg96 said:

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Camp chef with the sear box. Best thing I ever did. Replace the cast iron in sear box with grill grates. The sear box runs off propane.

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Which grill grates did you get? Do they fit correctly? The grill area is 11.5 in. x 16 in. Did you need gap panels?

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This is my exact set up and work great. The surface area on the sear box is a little small, but works. If you go on the grill grates website, they have them prepacked by grill type. Just search for Camp Chef and they send exactly what you need.

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Thanks.

P.U.T.U said:

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My Rectec is insane at keeping a constant temperature and with the dual temperature probes/WiFi you almost have to try to mess things up. I cook almost all the meats on there and have even done some things like pizza. A pellet grill is basically a convection oven mixed with a smoker.

We rarely use anything else to cook our meats now with the exception of a few things my wife likes to make

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Which Rectec do you have? Started looking at the RT-340, but thinking might be better to go with the larger sized RT-590.

OlArmyWalton92 said:

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2ndChanceAg96 said:

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Camp chef with the sear box. Best thing I ever did. Replace the cast iron in sear box with grill grates. The sear box runs off propane.

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Which grill grates did you get? Do they fit correctly? The grill area is 11.5 in. x 16 in. Did you need gap panels?

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They have grill grates specifically for the camp chef sear box. I just searched for that directly. Came in 4 sections that fit together. It fit perfectly in place.

oscar9 said:

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It takes the Pitts and spitts a solid 30 minutes or more to get to grilling temperature. It's the 1250 size. You're saying other pellet grills don't take this long?

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Have same size Pitts and Spitts and I get to 350 in under 10 mins.

Sodadude said:

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After decades of gas grills, switched to this a couple years ago. Always used gas for the convenience, but after a few months practice the charcoal approach isn't much more work and the food tastes SO much better! And no flare ups. Never going back.

https://www.pkgrills.com/the-pk-grill-smoker-classic-silver/

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I have a trager and I don't love grilling on it. It is all I have so I still use it to grill often but I've got my sights set on getting something else to add to it.

I have the 590, for the cost I would do that one so you can do multiple pieces of meat at a time. Did a 17 pound brisket with plenty of room

I recently went through this same exercise. Gas grill on its last leg, only wanting pellet if it could replace gas as well.

For steaks,I have been in the reverse sear camp for years, which works great for the pellet smoker. Mine lacks in the searing capability for searing steaks, but I use a cast iron skillet or my fire disc to sear steak.

I've done all of what you mentioned above with great results plus salmon and fajitas which I was skeptical the pellet could do. They have both been great.

I kept my gas grill just in case, but haven't used it once. I'm going to demote it to the deer lease.

I held onto my cabinet type smoker, because I was for years a "I make and keep the fire because I'm old school.." type for so long I wanted to keep it for when I wanted to hobby cook. Also have not used it since.

I've been really happy with it and have cooked much more often. In fact my son even mentioned how we used to BBQ for kind of special occasions but now we bbq all the time.

I got the Green Mountain Grill a huge motivation for me to pick the GMG was the pizza oven attachment. You pull out the grates etc and drop it in and you have a wood fire pizza oven. We'll go from scratch or throw in an HEB take and bake pizza.

My only complaint is they are kind of noisy compared to charcoal or gas because of the auger feeding the rabbit food and the fan.

I cook everything on my GMG. Haven't used the built in gas grill since I got it in November.

Yes. Only drawback is it can be difficult to get a good sear. Been meaning to try a set of searing grill grates.

V8Aggie said:

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Yes. Only drawback is it can be difficult to get a good sear. Been meaning to try a set of searing grill grates.

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I've got the grill grates and they work perfectly. Gave my gas grill away.

lawless89 said:

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V8Aggie said:

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Yes. Only drawback is it can be difficult to get a good sear. Been meaning to try a set of searing grill grates.

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I've got the grill grates and they work perfectly. Gave my gas grill away.

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Sweet. Which ones did you get?

P.U.T.U said:

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My Rectec is insane at keeping a constant temperature and with the dual temperature probes/WiFi you almost have to try to mess things up. I cook almost all the meats on there and have even done some things like pizza. A pellet grill is basically a convection oven mixed with a smoker.

We rarely use anything else to cook our meats now with the exception of a few things my wife likes to make

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Exact same experience with my RecTec. I also have the searing plates, which can get the surface close to 600* whenturned all the way up. It'll burn through the pellets if you cook at that rate often, but I rarely do. Most of the time if something needs to be seared, I'm using the cast iron on my gas stovetop anyhow. I even cook my burgers on about 275 because they lose so much less of their juices.

Anyone have any comparisons on smoking vs a kamado? Had a BGE for years, but sold it when we moved up to Oregon. The pellet grills have me intrigued, but I have read mixed reviews on the amount of smoke produced for a brisket or something similar. The BGE churned our perfectly smoked meat IMO.

V8Aggie said:

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lawless89 said:

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V8Aggie said:

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Yes. Only drawback is it can be difficult to get a good sear. Been meaning to try a set of searing grill grates.

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I've got the grill grates and they work perfectly. Gave my gas grill away.

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Sweet. Which ones did you get?

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I honestly have no idea. Got them at bbq galore in Fort Worth. The sales rep grabbed them for me and told me they were the right size for my GMG.

oscar9 said:

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I find myself going back to the charcoal for grilling. I like the taste and the way it cooks better. The charcoal is quicker to get ready and cook with

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I have a small GMG along with gas. I use the GMG 90% of the time (fish, ribs, shrimp, jerky, dove). It's too easy and there are tons of recipes. https://greenmountaingrills.com/recipes/pellet-grilled-shrimp-chipotle/ Is our favorite shrimp one and it is super easy. I need to get a bigger pellet smoker though, has anyone tried the new Weber pellet smoker?