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19 replies

Electric or Pellet Grill...which would I be better served with?

FM Former Member
I have a gas smoker (Sams Club by Grand Hall) that's done well. Started with a stick burner (cheap), and a simple electric (Big Chief), before I settled on the Sams smoker.

Now I want to change...something that's got better temp control as I'm generally doing enough other things to not be able to see if the water pan is empty, needs wood chips, etc....

I also started grilling with a cheap gas grill. Bought a used 'higher end' stainless unit (used Costco) and used it for years before going with the 4 burner Weber Summit. The Summit is great, and I'm glad I finally buckled down and spent the $$$ to get a good quality grill.

I want to do the same thing for a smoker (high quality, long lasting, easy to control). I've decided that either a Cookshack electric or Pellet Grill from them is the way to go....

With the Summit...do I need the Pellet Grill..or is it still a good choice (PG-500) just for smoking?

(I'm going to also ask about grill shelters in another one of the forums...we're putting in a patio in the next year or two and I want to get ideas now....however that leads me to another question about the Pellet GrillsSmiler.

Can the Pellet Grill more-so than the smoker) work as a 'wood fired oven'? As part of the patio I had the idea to build a wood fired oven instead of the wife's requested fire pit...but if I can get something to work as an outdoor oven with a bit of wood flavor (pizzas, etc.) and not have to spend $1k+ do get a decent wood fired oven.

Thanks for any info!
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J joemMember
#1 If you want to use it as an oven, electrics won't work. FEC is good up to 375 but cuts off around 420. FEPG temp goes much higher but you only need that for pizzas & grilling.

#2 FEC vs FEPG comes down to volume, versatility, & cost.
FEPG $$ is good for a couple of butts or racks of ribs (& is an awesome grill!).
FEC $$$ is a SMOKING MACHINE! 10 butts, 30 racks of ribs, 8 briskets, or 14 pounds of Jerky, NO PROBLEM!
Last edited by joem
FM Former Member
Thanks for the reply.

I was leaning towards the Pellet Grill. From what I've seen, as long as I set it right, with a full hopper, it should be 'set and forget' for most smokes?

I used to smoke a lot of stuff (many butts, etc..), but got tired of giving it away...now it's a couple of racks, a butt or two, a whole brisket, a few sides of salmon...that's enough to feed the family and have plenty of leftovers.
P padrefan98Member
I have a PG500, SM025, and a SM150. The latter being 2 electrics. I use my PG500 3-4 times a week for dinner. I have 3 adults in my house. I use the electrics once or twice a year for larger cooks. I wish I owned a FEC100 and got rid of the electrics. The electrics are great, but I love the flavor that cookshack pellet grills produce.

Also, depending on where you live...the PG500 is fine for my climate. I live in San Diego. My dad owns one and he lives in the Pacific Northwest. I think he should have gotten the PG1000 for the better insulation on really really cold days. It works fine but it would be much more efficient to own the PG1000 in cold climates.
S solemanMember
I use an Amerique for smoking and a Weber propane grill for grilling and it works great for me. I frequently start beef (steaks, burgers, etc) on the AQ, then transfer them to my gas grill to finish. I like it, and it works for me. I don't have to buy and store pellets, and I buy just one 40# box of wood chunks per year. I smoke something 1-2 times per week.

That being said, I have never had a FEC or FEPG as the fine cooks above me have. Top temp of the AQ is about 290.

Either way, I think you will be happy and be able to produce a good product.
FM Former Member
I could produce a good product on most of the stuff (stick burner, small electric and gas)...not (by any means) competition grade, but enough that I was mostly happy with it (I tend to be a pretty harsh judge of what I make) and it got a lot of compliments from family/coworkers, etc. etc.

Was looking for a good product with minimal work on my part now...too much other stuff to be monitoring temps, etc....hence an upgrade to something with more control at the start of the cook.
FM Former Member
Thanks again. I'm leaning towards either one. The 1000 is insulated...as near as I can tell, that's the biggest functional difference (aside from casters, slightly different cosmetics, etc.)?

I'm not adverse to spending the additional $1k on the 1000 if it will make things easier overall.

A final question...I've seen reference on other grills to pellets sticking together (from outside moisture) if you leave pellets in the hoppers, causing problems. Does this occur with either of the PG-500 or PG-1000?

(I'm spotty in my cooking...do a bunch over a few weeks or a month...then stop for a few months...)
S socal55Member
I have a SM025 electric smoker and a PG500 pellet grill. The electric smoker has a little more capacity when smoking and is more economical for longer smokes like briskets and butts. The pellet grill is more versatile since you can direct grill as well as smoke, plus it will generate a smoke ring if that is of any importance to you, the electric does not. It will not do what a wood fired oven will do since those will reach temperatures of 800-900 degrees, if I am not mistaken, while the PG500 may get to 500-550, I believe. Each has it's own best use although the pellet grill is probably the most versatile if you are going to own just one.
oldsargeoldsargeAdmin
If you have a good (great?) grill, I would go with electric for the smoker. The Amerique, which I have is a great smoker and absolutely problem free. I have not had a problem in 4 years except for the one time I used far too much wood (12 ounces) and ruined a butt. Other than that, everything has been done to perfection.
J jay1924Member
I agree, the Amerique is unbeatable. Set it and walk away. The controller is outstanding. Mine keeps the cook/set temp to +/- 1 degree during the entire cooking time, whether 1.5 hours or 15 hours. Cleanup is easy. I have done pork butts, ribs (St. Louis and loin backs). beef ribs (backs and plate short ribs), brisket, pastrami, salmon, etc. Sure there have been errors and even a few failures, but they were mine alone, not the smoker's. The only thing I've been reluctant to try has been sausage, but only because I haven't researched how folks do it in a Cookshack electric with such a sealed, moist environment. Just another hobby for next summer.
B budmanMember
I own both a SM008 and 50 and love them both high quality and no issues in over10 years, I also HAD a Webber gold and got fed up with its quality issues so I put it by the side of the roadSmiler. Now looking for a high quality grill, should of looked here first. A couple questions though and my appologies if already asked, when using it for grilling does it make the food Smokey? I thought I read that you can sear meat, is that correct? Any accesories to add on to the order? Love the looks and being a Cookshack product hope to enter the order today

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