Why pellet grills and smokers are here to stay (plus top news & events)
This week’s guest introduction is by Brent Shelton, a barbecue enthusiast originally from Arkansas who is now living in Columbia, South Carolina. Shelton’s family has barbecue roots in Kansas City and he has been avidly smoking meats for more than six years. This year, he plans to begin competing with the South Carolina Barbeque Association and hopes to one day open his own restaurant. You can reach out to Brent via email, Facebook, and Instagram. If you would like to write a guest article for The Smoke Sheet, please get in touch.
Early in 2020, Weber — the U.S.’s largest grill maker — will launch its first-ever pellet grill to challenge the likes of Traeger Grills, Green Mountain Grills, and Z Grills. Weber’s shiny new smoker is called the SmokeFire and early impressions from AmazingRibs.com suggest the product could shift the pellet grill landscape.
“SmokeFire feels like a game changer,” Max Good writes on AmazingRibs.com. “We've tested many pellet smokers that claim searing capability, but none knocked our socks off like SmokeFire. Other standout features are the ease of cleanup and the short auger. If the control system, Weber Connect, and other features live up to our initial impressions, Weber may have a hit on their hands.”
With a potentially game-changing pellet grill being launched soon, it makes sense to take a look at where pellet grills and smokers are now and how they compare to traditional stick burners.
First and foremost, pellet smokers have become the trend in barbecue lately for their “set it and forget it” ease. What has made pellet grills and smokers so popular is that novice barbecue enthusiasts typically see it as an easy way to get almost foolproof results at backyard get togethers and everyday grilling.
There are those who believe that pellet smokers are the new future of barbecue, be it at backyard events or on the competitive side of things. However, on the South Carolina Barbeque Association competition circuit, there are very few pellet smokers to be seen, with most pitmasters using gravity fed smokers instead.
Pellet grills and smokers like the new Weber SmokeFire appear here to stay because of their ease of use. (Photo via Weber)
Pellet Smokers
Let’s start by taking a look at each type, starting with pellet smokers. Pellet smokers are very user friendly with control panels and easy-to-feed pellet hoppers. Just fill the hopper with your desired pellet flavor, set your temperature, and you are ready to go. Some even have WiFi options and apps that allow users to control temperature and smoke remotely.
However, pellet smokers also have a downside. Like any computer, you could burn up the control board. Additionally, they rely on electricity (which itself is not necessarily a bad thing), and if you’re not careful, you could bind up your feed auger.
The ease of use and function make pellet smokers a good choice for anyone, from beginner to top pitmaster. Their rise in popularity as of late has more companies putting their own spin on them, including Weber as mentioned above.
Lang BBQ Smokers make some of the most popular stick burners on the market. (Photo via Lang BBQ Smokers)
Stick Burners
Now to look at stick burners, which run on wood and patience. With these types of smokers, it is not as easy to get perfect results right away. It takes a lot of practice to get things right, but when you do, prepare for a meal you’ll never forget.
Stick burners, including those from Lang BBQ Smokers or Yoder Smokers, give you smoky flavors that you expect in wood-fired barbecue, but be prepared to spend more time tending to the flame, controlling the air flow, and keeping temperatures just right. Patience is key, but it’s worth the time and effort you put into it.
As of now, I do not see pellet smokers completely eliminating stick burners but there’s a good chance the market will substantially grow with big players like Weber educating people on the category. Some will always prefer the ease of use that pellet grills provide, but many pitmasters still prefer to do things the old-fashioned way and believe that stick burners will always be better.
Only time will tell if pellet smokers will reign supreme on competition circuits and in backyards. As for me, I will be waiting too.
Brent Shelton
Barbecue Enthusiast
Here are the top recent barbecue news stories from around the country:
One big 2020 trend is iconic restaurants opening outposts in new cities, such as Sam Jones BBQ heading soon to Raleigh. (Photo by Sean Ludwig)
As 2020 gets going, it’s time to look ahead and start thinking about what the next decade of barbecue will look like. Barbecue writer Robert Moss shared his thoughts in Southern Living of what trends and predictions he sees for barbecue in the 2020s, including iconic restaurants opening in new cities and states, and well-known pitmasters venturing outside of barbecue into new cuisines.
One of the most shared barbecue stories this week was KCUR’s article on the supposed “turmoil” at the Kansas City Barbeque Society. KCBS responded in full to the claims of the article, saying the story had "given a group of disgruntled former officers, directors and vendors a media platform to spread misinformation." While the KCUR piece is full of detail, we found it incomplete and not reflective of where the organization is today. For more insights into where KCBS is today and where it is heading, The BBQ Central Show recently interviewed its CEO Emily Detwiler.
At this week’s Consumer Electronics Show in Las Vegas, grill maker Weber and June, maker of the June smart oven, debuted the Weber Connect Smart Grilling Hub. This new connected device can bring smart functionality to nearly any grill and works with the Weber Connect mobile app.
Good news for Atlanta barbecue fans: acclaimed joint Rodney Scott’s BBQ is set to open its newest location in the historic MET development in Adair Park in April 2020, according to Atlanta Magazine.
Daniel Vaughn of Texas Monthly recently spotlighted the twice-a-month trailer of Bare Barbecue in Cleburne, Texas recently, saying the operation’s savory pork steaks and brisket are a great value. It serves whole pork steaks for just $10 a piece and prime briskets from 44 Farms for $20 per pound.
In the world of Kansas City barbecue, classic KC-style pit ham appears to be losing ground and is at risk of being taken off many menus entirely, 435 Magazine writes.
The Dallas barbecue scene is looking good for 2020, with D Magazine reporting that Blu’s Barbeque in North Dallas “will add a drive-thru and exotic delicacies in 2020” and Terry Black’s new location in Deep Ellum offers a “full-fledged, Central Texas experience.”
J.C. Reid writes in the Houston Chronicle that “changing tastes” in the barbecue world likely contributed to the recent high-profile closures of New Zion Missionary Baptist Church’s Barbeque in Huntsville and The Granary in San Antonio.
FSR Magazine recently detailed how Famous Dave’s has quietly begun to lay the groundwork to become not just a national chain but a barbecue empire.
The smokehouse at Old Hickory BBQ in Owensboro, Kentucky caught fire on New Year’s Eve and will require extensive repairs before it can be used again. Thankfully, no one was injured.
Milwaukee Magazine caught up with Adrian Miller, better known as the Soul Food Scholar, who is currently writing the book Black Smoke highlighting the many contributions African Americans have made to barbecue. Miller discussed his book and compared Milwaukee’s barbecue scene to other cities.
The popular Memphis joint Central BBQ is expanding to the Hillsboro Village area of Nashville soon.
World champion pitmaster Melissa Cookston’s restaurant Steak by Melissa has closed, largely due to the limited parking in Southhaven, Mississippi. Cookston is working on additional ventures and will soon be opening Green Tomato Catering not far from her Memphis Barbecue Co. restaurant in Horn Lake.
After operating for 16 years, Portland’s Russel St. BBQ recently closed both of their restaurant locations and filed for bankruptcy.
Finally, in the week’s strangest barbecue news story, Lansing, Michigan-based Capital City BBQ has lost thousands of dollars after the owner’s ex-boyfriend spread disinformation about the joint and took its smoker without warning. Owner Linh Lee says her ex “co-opted the restaurant’s phone number in December and recorded a message saying that the business would be closed for months,” leading to confusion and lost customers. On the plus side: business has picked back up heavily after several local news outlets reported on the incident, giving new hope to the business.
Here are BBQ shows, podcasts, or books you should check out this week:
Frank Pinello visits Snow’s BBQ to learn from legendary pitmaster Tootsie Tomanetz in this week’s video spotlight.
Watch: The 84-Year-Old BBQ Legend of Texas — A Frank Experience
Frank Pinello is back in Texas with another episode of A Frank Experience. This time, he’s in Lexington, Texas and is learning what it takes to make world-class barbecue for the masses at the legendary Snow’s BBQ. Famous for their dry rub and onion-based mop, Snow’s specializes in barbecue brisket, but also makes world-famous ribs, jalapeño cheddar sausage links, chicken and pork steak. Frank works the pit all night, trying to keep up with 84-year-old pitmaster Tootsie Tomanetz, who’s been making barbecued meats for the people of Lexington for over 50 years. Watch here.
Listen: Christie Vanover from Girls Can Grill — The Pitmaster’s Podcast
Anthony and Rusty, the hosts of The Pitmaster’s Podcast, chat with Christie Vanover from Girls Can Grill. The three talk about team branding, competition barbecue, pits, competition setup, and her live fire cooking podcast. Listen to the episode here.
Read: The Complete Wood Pellet Grill Smoker Cookbook 2020: The Most Delicious and Mouthwatering Pellet Grilling BBQ Recipes For Your Whole Family — by Perry Brian
This book explains everything you need to know about pellet grills, including picking the right wood pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. It’s also jam-packed with creative ways to impress family and friends with delicious meals. Each recipe includes step-by-step instructions, serving size, and nutrition facts. Grab a copy of this effortlessly simple to use book The Complete Wood Pellet Grill Smoker Cookbook and enjoy good food with your friends. Buy it here.
The Slab-O-Rama Barbeque Challenge will bring BBQ competitors and more to Arizona in mid-January.
January 17-18: Slab-O-Rama Barbeque Challenge — Bullhead City, Arizona
The 6th annual Slab-O-Rama is a large KCBS-sanctioned competition that will invite teams to compete in eight categories over two days. Outside of the competition, there will be something for everyone including a winter beer garden, vendors, live music, line dancing, a Bloody Mary bar, and more. More info here.
January 18: Beer, Bourbon, & BBQ Festival — Brooklyn, New York
The 10th Annual Beer Bourbon & BBQ Festival is leaving Manhattan after a decade and heading to Brooklyn. A ticket buys you access to tasting great local barbecue from NYC, hot sauce samples, and tons of spirits and craft beers. The event’s signature “Beast Cage” will be back too with exotic smoked meats, including alligator, lamb, bison, longhorn rounds, and much more. The Smoke Sheet’s Sean Ludwig will be at the event, so if you go, be sure to say hello. More info here.
January 20-21, 2020: Whole Hog Extravaganza 2020 — Murphysboro, Illinois
Start 2020 with a barbecue educational and networking experience at the Whole Hog Extravaganza. You’ll watch the top hog and brisket cookers in the country prep and cook their famous styles of barbecue and enjoy a feast at the end. While the barbecue is on the pit, the pit masters, joined by some savvy marketing and media minds, share their best practices and discuss timely and relevant issues in the BBQ MBA portion of the seminar. More info here.
January 25, 2020: The Shed Steak Showdown — Ocean Springs, Mississippi
The Shed will be hosting a huge SCA steak cookoff on January 25th. More than 100 teams competed at last year’s event, so expect fierce competition and lots of prizes. More than $20,000 in prizes will be given out to winners, so if you have interest in cooking steak or other proteins, this is a great event for you. More info here.
February 27-29, 2020: Houston Livestock Show and Rodeo Bar-B-Que Contest — Houston, Texas
More than 250 teams, led by barbecue aficionados, compete in the World's Championship Bar-B-Que Contest. While most team tents are invitation-only, visitors can enjoy several public venues, including The Garden, Rockin' Bar-B-Que Saloon, and the Chuck Wagon. Activities include live music, rides, games, and more and visitors will receive a complimentary sliced brisket plate with chips and beans. More info here.
March 4-8, 2020: Charleston Food and Wine Festival — Charleston, South Carolina
The Charleston Wine + Food infuses homegrown flavor with top chefs, winemakers, authors, storytellers, artisans, and food enthusiasts from around the globe for a five-day event that spans the first full weekend each March. More info here.
March 27-28, 2020: Hogs for the Cause — New Orleans, Louisiana
Hogs for the Cause returns as the largest, tastiest BBQ festival in New Orleans. The city welcomes numerous local and regional BBQ masters and the best backyard chefs to compete in seven categories: Whole Hog, Ribs, Pork Butt/Shoulder, Porkpourri, Sauce, Fan Favorite, and Fundraising Champion. The barbecue festival is a two-day event full of music, local beer, and fundraising. More info here.
April 1-4, 2020: National Barbecue & Grilling Association Annual Conference — Louisville, Kentucky
The National Barbecue & Grilling Association (NBBQA) Annual Conference will be held at the The Galt House Hotel. The conference gathers members and people from across the industry to network, learn, and participate in a variety of topics and activities around the Business of BBQ. Whether you are a product owner, run a restaurant, involved in media, or any other sector of BBQ, there are boundless opportunities to network, learn, and grow at the event. More info here.
April 5, 2020: 8th Annual Houston BBQ Festival — Houston, Texas
The 8th Annual Houston BBQ Festival will take place on Sunday, April 5th from 1 to 4 p.m. at the Humble Civic Center Arena Complex. The festival will feature Houston’s best barbecue joints all in one place, including Blood Bros BBQ, Brett's BBQ Shop, Buck's Barbeque, CorkScrew BBQ, Daddy Duncan's BBQ, Eaker Barbecue, and Feges BBQ. Read our to learn about the experience. More info here.
See the full Smoke Sheet events calendar online here.
This versatile recipe for prime rib can be made on the grill or even in the oven.
Hickory Smoked Prime Rib by Ballistic BBQ
For this week’s Recipe of the Week, we chose this recipe for Hickory Smoked Prime Rib by Greg Mrvich of Ballistic BBQ. Greg cooks a 9+ pound bone-in prime rib using hickory wood on his Lone Star Grillz vertical offset smoker. He first coats the prime rib with Worcestershire Sauce then coats with his own prime rib seasoning blend. He smokes until it reaches an internal temperature of 125 degrees and then lets it rest before slicing. View the recipe here.
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