Howdy! I've done a few searches through this subreddit to try and work out the differences between a Yoder pellet smoker or one made by Lone Star Grillz. I did have a few questions about two smokers, for those with experience in the two products.

• Which pellet smoker achieves a better smoke flavor? I've heard LSG performs better because it allows you to use a mix of their pellets and woodchips, but I'm not sure if the difference is significant enough to sway things one way or another.

• Will either smoker function well as a grill? This may end up replacing a propane grill that we use a few times a week in the summer. If I can get a smoker that also lets me grill, that would be awesome.

• Pizza ovens: are they worth purchasing as an add-on? It seems like another cool feature to add, but I'm fine saving up for a separate pizza oven if there's a drop-off.

• Maintenance: is one brand easier to maintain than another?

If anybody has suggestions for other premium smokers, I'm all ears--I'd rather save a few months/years to get the right product (though LSG/Yoder seem to be on the higher end). Mainly, I want a smoker that'll make burnt ends reminiscent of what I had when I lived in Kansas City.

Beginner to pellet grills, have used a Weber charcoal smoker in the past. Would prefer to stay around $500. Any recommendations?

I just bought a Camp Chef Woodwind Pro 36. It will be here on Monday. Tell me your favorite pellets. I cook mostly pork (butts, ribs), but will cook chicken and brisket as well.

When I ran out of pellets the butt was at 167°, and it dropped to 153° before I noticed and got it fired up again.

Is there any safety issues?

Edit: Thanks for bringing the obvious to my attention. 140° minimum cook temp for pork, so totally in the clear.

Had to cook 3 racks then refreeze 2 of them. It was very cold topping out around 30F. Didn't have any apply juice so I used margaritas. Only sauced the rack we were going to eat. Served with coleslaw.

Use the 3-2-1 method with Rudy's rub and Sweet Baby Ray's sauce.

Is there a way to get the Louisiana grills app on my phone, it says I can't get it because it is for an older android version, but I don't want to downgrade my android. Is there another 3rd party app or something

OK, here’s the situation, it’s a very windy day in New Jersey right now, I’m doing a test run turkey before Thanksgiving, I’ve primed my new smoker, I’ve got it all going, but it keeps dropping temperature, anybody out there with any tips, advice, or tricks using this type of pellet smoker please let me know.

I currently have a 21 pound turkey I brined overnight, injected and covered in an herb compound butter, and upon realization that it was a large and in charge bird, I had to quickly spatchcock it on the fly to get it to fit better in the smoker, you live and learn. That being said any advice about keeping the temperature up on this smoker will be amazing! The only way I keep it at temperature (I’m looking for 250°) is by setting the temperature to be 300, then it stays at 2:50, is that normal? Is it the wind? Is it because it’s 40° today? Should I angle the smoker a certain way?

I really want to get a pellet smoker to enjoy through the cool months in Florida. I have specc'ed out a LSG and it's about $5300 plus $700 to ship, and I won't have it until it looks like March. I'm not even super against the money, but waiting this long and paying $4700 more, I just don't know. I feel like I might just get the Recteq and if I hate it, sell it for $500 after an order for a LSG comes in. Recteq will be here in a week. Any thoughts?

The one on the right has a coffee blend rub. May be disgusting so the one on the left has holy gospel. We’ll see tomorrow

Realizing my pitboss auger is moving every 10 seconds. I don’t recall hearing it move so often. Is this normal ?

My mother is insisting on a traditional stuffed, oven roasted bird. What other parts of a quasi-traditional Thanksgiving meal can I delegate to a tabletop PitBoss? It’ll hit 500, so I don’t necessarily need to stick to “low and slow” dishes.

I've been reading and reading and reading, asking pellet grill people I know, checking out grills in person but am having a hard time knowing what to prioritize.

Currently thinking about the Pit Boss Austin XL, Traeger Texas Elite 34 and Pit Boss 820SP. Trying to stay under $600, plan to really only use on the weekends during the daytime. Have three small kids so need low maintenance to be feasible to use often.

Mostly I'm torn about prioritizing cook space size, hopper capacity and clean out option or being brand specific.

Any thoughts would be appreciated, I'm located in Michigan and will store it in the garage if that's helpful information.

I have an oakford 1000 and the temp setting is off compared to what it actually is. The probes themselves read the actual temp. I also have another external probe that confirmed this.

The rtd probe is reading about 100 degrees lower than actual temp. I went online and found a probe but when I got it, the connection is different. Can’t find anything online.

It is under warranty and called Nexgrill. The probe is back ordered with no estimated date. They said they can’t even see when the last time it was in stock.

Called Home Depot and they can accept a return, but if I can fix this issue myself I would rather do it. Seems so simple but I just can’t get the part.

Does anyone know the actual part number of the probe? I found 70123-amp but the connection is different.

Can I just cut the new probe wires and connect it to the board without faults?

Cooked at 250 for about 2 hours until they were probe tender. Then pulled them off the smoker and sauced them and put them back in for another 30 minutes to caramelize. Theu came out perfect and delicious l.

I am really leaning towards buying a Lone Star Grillz pellet smoker but was wondering if anyone knows if they really take 2-3 months to ship it after you order?

It seems like an awesome grill, but I can get a Yoder basically immediately, so I was hoping someone that has purchased one can tell me if they ship quicker than their website states.

Just got a smoker (Camp Chef SmokePro SE Pellet Grill) and want to use for Thanksgiving so need to learn now! I know I want to do 2 whole chickens - what else will smoke well alonside chicken? Best flavor pellets to use? Any tips or tricks?

I’m in the market to replace my portable RecTeq with a top-notch pellet smoker and hoping to get some recommendations from the pros out there. I’m willing to go up to $3500 and have a few key features in mind. Here’s what I’m looking for:

•	American-Made: I’m set on supporting American manufacturing.
•	Heavy Gauge Construction: Something solid that will stand the test of time.
•	WiFi Enabled: Need to be able to monitor and control it from my phone.
•	Convenient Ash Disposal: Ideally something similar to the ash systems on Lone Star Grillz or Cookshack models.
•	Strong Smoke & Competition-Level Bark: I want that rich, clean smoke that produces amazing bark.
•	Intuitive Controls: Simple but powerful controls are a must.
•	Easy Clean-Up: I’d love a setup that makes maintenance as painless as possible.
•	Durability: I’m looking for a “buy it once” investment.

Right now, I’m considering the Lone Star Grillz, Yoder, Mak, Pitts & Spitts, and Cookshack, but I’m open to other American-made brands if they check all the boxes. Anyone with experience using competition-level pellet smokers for home use, I’d really appreciate your input! Let me know what you love (or hate) about your setup and if there are any specific models or features you’d recommend.

Thanks in advance for the advice!

—————————UPDATE———————-

Thank you for the awesome advice and thorough responses! It was a tough decision, but I ultimately went with the Lone Star Grillz 20’’ x 36’’ Pellet Smoker over the YODER. Texas-made quality and the easier clean-up gave it a narrow edge. Now I wait 14 weeks for delivery.

P.S. I blew past the budget. 😬

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Need help making a brisket. My good friend has bought a brisket of about 8 lb, he wants me to make it for him, on Friday, we will eat at 6 pm When should i throw it on pellet grill? I've seen many videos on youtube, but have a hard time finding anything about such a small brisket. My thought was about 5am at 225 and give it smoke until the bark has set, about 5/6 hours and wrap it in butcher paper and give it a few hours in it until it is tender at 250 and let it rest for a few hours Is it okay? Or would you do it differently? Thanks for the help

What are other people using? Tempted to buy a cheap one off Wayfair to do some grilling in the winter rain and snow..

Was thinking this guy: https://www.wayfair.ca/outdoor/pdp/sunjoy-henley-8-ft-w-x-5-ft-d-steel-grill-gazebo-c001371950.html?piid=1645502468

I have a pitboss compilation vertical pellet smoker that won't keep temperature correctly for more then an hour or two even on a fresh clean out pulling the auger it'll be at 250° and start climbing until I open the door and it had plenty of water in the pan any advice at all it flamed up and ruined a brisket after about 5 hours yesterday.