There are distinct differences between each method of cooking and a pellet grill is capable of all of them. Instead of purchasing a smoker, a barbeque grill and an oven for outdoor cooking or a wood fired oven you only have to buy one device. Basically, smoking is accomplished at low temperatures from 140°F -- 180°F and for longer periods of time. As the grill produces smoke, the cooking chamber contents are exposed to the aromatics of the selected wood. The smoke permeates into the food depositing the woody aromas and flavors further enhancing the spices and herbs that were in the rub or marinade. This method of cooking is very beneficial when a heavier level of smoke is desired in the food. An example would be smoked fish like salmon, tuna or maybe even cheese. Barbequing is similar to smoking in that the temperature of the grill is from 180°F -- 225°F and the food is exposed to some smoke as well. This process is also a ‘low and slow’ method of cooking. Meats that require longer periods of cooking for flavor enhancement or improving the tenderness qualities benefit from the cooking characteristics of the pellet style grills. Brisket, ribs, pulled pork and other less expensive cuts of meat benefit from this temperature range as the long cooking time and lower heat slowly break down the fibers of the meat as the fats melt adding flavor as well. Grilling foods on the pellet grill is easy, too. The temperature setting is adjusted upward to higher temperatures from 300°F -- 400°F, however it is a rare occasion that the really hot temperatures are used for this purpose. Grilling temperatures allow the meat to sear sealing in the juices and encouraging a crust to develop on the surface of rubbed meats. The grate also gets hot which allows for putting the ‘grill marks’ on the meat or the vegetables for presentation purposes. Baking is something unique about the pellet grill and at temperatures of about 350°F and greater. It’s possible to bake bread or pizza, make quiche or frittatas, prepare soufflés, and desserts without a smoky-flavor.
