Pellet Grill
An automated smoker that burns compressed wood pellets fed by an electric auger, with a digital controller maintaining set temperatures — convenient but less smoke than offsets.
A pellet grill (also called a pellet smoker) uses compressed wood pellets as fuel, fed from a hopper into a burn pot by an electrically-driven auger. A PID controller monitors the cook chamber temperature and adjusts the auger speed and fan to maintain your set temperature. It's the "set it and forget it" approach to BBQ.
How It Works: You fill the hopper with pellets, set your desired temperature on the controller, and the system does the rest. The auger feeds pellets into the burn pot at a rate determined by the controller. A fan provides combustion air. A temperature probe in the cook chamber provides feedback to the controller.
Advantages: - Set-and-forget temperature control (within 5-10°F) - Low learning curve — if you can set an oven, you can use a pellet grill - Versatile — smoke, grill, roast, bake - WiFi/app control on many models - Pellets are easy to store and widely available
Disadvantages: - Less smoke flavor than stick burners (efficient combustion = less smoke compounds) - Requires electricity - Mechanical parts fail (auger, controller, igniter, fan) - Weaker smoke ring - Pellet quality matters — cheap pellets can contain filler
The Flavor Question: In my experience, pellet grills produce good smoke flavor — noticeably smoky, real wood taste. But side by side with an offset, the depth and complexity is less. The efficient combustion that makes pellet grills so convenient also reduces the volume of flavor-producing compounds in the smoke. For most backyard cooks, the difference won't matter. For competition pitmasters chasing every edge, it does.
My Take: I own both. The pellet grill gets used on weeknights when I want smoked chicken thighs without babysitting a fire. The offset comes out on weekends when I have time to tend fire and want maximum flavor. Both have their place.