Pellet barbecues

A pellet barbecue burns wood pellets, small granules of compressed wood, and largely controls the fire itself. You choose a temperature, and the barbecue feeds in pellets and air to hold it there. This makes it suitable for long, slow smoking (low & slow), but also for grilling, roasting and baking. On this page you can compare pellet barbecues from Traeger, Weber and Broil King, with the current price at the retailer. Looking for other ways to cook over wood or charcoal? Then take a look at the kamados, the charcoal barbecues or the full barbecue overview.

How does a pellet barbecue work?

The pellets sit in a storage container (hopper) next to the cooking chamber. An auger moves them to a small fire pot, where they are lit. A fan supplies air and spreads the heat and smoke through the chamber. The controller measures the temperature and adjusts the pellet supply accordingly. Because the auger, fan and igniter are electric, a pellet barbecue does need a power socket.

Why choose a pellet barbecue?

• Wood flavour without the fuss: you cook over a wood fire, but the barbecue controls the temperature
• Strong at low & slow: pulled pork, spare ribs or brisket need a stable, low temperature for a long time, and that is what a pellet barbecue is made for
• Versatile: smoking, grilling, roasting and baking on one appliance
• Remote monitoring: on many models you can follow the temperature in an app; check the product page to see which features a model has

Weber Searwood, SmokeFire and Smoque

Weber has three series of pellet barbecues in this comparison. The SmokeFire (EX6 and EPX6) was Weber's first pellet line. The Searwood comes as the 600 and the larger 600 XL, the Smoque as the 500 and 500 XL. For the Searwood and Smoque, XL stands for a larger cooking area. Matching accessories are also in the comparison, such as a side table for the Smoque and Searwood.

Other brands: Traeger and Broil King

Traeger

Traeger has the most pellet barbecues in this comparison. The Ranger is a portable pellet barbecue. The Woodridge and Woodridge Pro (with WiFIRE) and the Pro 780 (with wifi) are freestanding models for home use. Above them are the Ironwood models (Ironwood 650, 885, L and XL) and the Timberline XL. Many Traeger accessories are also in the comparison.

Broil King

From Broil King, the Crown Pellet 400 is in the comparison, together with accessories from the brand.

What should you look out for?

• Cooking area: if you often cook for many people or want to smoke large cuts of meat, look at a larger model or an XL version
• Hopper: the larger the hopper, the less often you need to top up during a long session
• Power: make sure there is a nearby socket suitable for outdoor use
• Covering: a barbecue cover protects the barbecue and keeps the pellets dry

Which pellets should you use?

Use pellets intended for barbecuing, not pellets for a pellet stove: those are made for heating, not for cooking. Store pellets in a dry place, as damp pellets fall apart and burn poorly. Wood types such as beech, oak, hickory and fruitwood each give their own aroma. A thermometer helps you keep an eye on the core temperature of your meat.

Pellet, kamado or charcoal?

A pellet barbecue is the easiest way to smoke for a long time: you set it and check now and then. A kamado such as the Big Green Egg or Keij Kamado works without power, but needs more feel for the air control. A charcoal barbecue is the classic choice for anyone who enjoys tending the fire themselves. If you mainly want to grill quickly on weekday evenings, a gas barbecue is more practical.