Best Pellet Grill of 2024

Ribs

We connected each grill to a sensitive, grate-level thermocouple thermometer. This sensor is also connected to a laptop computer running data logging software.

Next, we light the grill, set the temperature to 225 degrees Fahrenheit, and begin recording. Then we remove the outer membrane on a rack of pork back ribs and season it with the all-purpose rub we use for ribs and chicken. Once the grill thermometer indicates that it has reached the desired temperature, we place it on the grates for at least three hours with the lid closed the entire time.

A chick

To test a mid-range cooking time at medium heat settings, we roast a whole chicken at 400°F. Once the bird is trimmed and seasoned, we insert one temperature probe into each chicken breast, for a total of two probes per chicken. To keep our results as fair as possible, all chickens weigh as close to 5.5 pounds as possible.

To mix it up, we also tested beer cans of chicken to give another way to measure the doneness of the chicken. By holding the chicken upright while cooking, it brings another level of cooking precision to grills where not all meats are at the same relative distance from the heat. Using the same techniques to track temperatures throughout the cooking period, the chicken turns out tender and flavorful over smoker heat of up to 350 degrees.

Burgers

The Burger is our final test for our grill reviews. Measure 5.3 ounces of 80/20 ground beef and press it into uniform patties. Place these patties in a grill basket and insert the temperature probe into the center of each piece at a 45 degree angle.

With the grill preheated for 10 minutes at the highest temperature, place the basket on the grill. After six minutes of cooking, turn the basket over and monitor the internal temperature. Once the last burger in the basket reaches 145°F, the batch is finished. A good burger in this test is one that has a nice outer char and a slightly pink center.

The burger test indicates any hot spots across the grill’s cooking surface if one burger consistently reaches 145°F before the others in each round.

Pork chops

For the chops, I bought a whole pork chop and cut it into slices about 1 inch thick. By doing this, it will not only be more economical, but it will also ensure that the pieces are of equal thickness for more even cooking. After a little seasoning, place the center-cut pork chops on the grills.

Temperatures were monitored throughout cooking on a 350 degree grill using the same methods used with hamburgers. The chops cook evenly and relatively quickly as there are no bones to deal with.

Boston pork butt

For a longer cooking test, I used approximately six pounds of Boston pork butt, or pork shoulder, with a mixture of a sweet and salty dry rub with yellow mustard and Dijon as binders. With pellet grills set to 225°F, each piece of meat has two meat probes to monitor temperatures.

After cooking to 165°F internally, I wrapped the meat in butcher paper and returned it to the grill until it reached 195°F. Then it’s time to let the meat rest for an hour or so. Once done, I placed the meat in a tray and shredded it, pulling it apart, resulting in tender, smoky, juicy pork for sandwiches, macaroni and cheese, and many other dishes.

Brisket

The final test was a longer cook of beef over 13 hours. The meat was chopped, cured with coarse kosher salt, yellow mustard, a smoked beef rub, and then three meat probes to track the temperature across the large hunk of meat. After all that is done, the brisket is placed in the middle of the grill at a temperature of 225 degrees.

After about six hours and an internal temperature of 165 degrees, I wrapped the brisket in butcher paper and placed it back in the grill. Once it reached 195 degrees, I wrapped aluminum foil around it to help retain moisture and finished cooking at 225 degrees.

The grills produced tender meat with a beautiful, well-cut smoke ring. Being able to maintain even, consistent heat for something like brisket that requires a long cooking time is vital to properly breaking down the fat and protein fibers for flavorful food.