I cook on a Weber kettle and a WSM, but the new townhouse complex I'm moving into doesn't allow charcoal so I will need to get new grill and smokers. I'm considering two options:
(1) get a pellet grill that can do both direct and indirect cooking
(2) get a gas grill like Weber Spirit, plus an electric smoker. I'm eyeing the SI #2.
I cook for a family of 5. I go for either quick steak/burger on the grill, or on the smoker: brisket, port butt and ribs. Generally I don't cook chicken. I'm very happy with the results from my charcoal smoker, but do wish for a bit more set it and forget it convenience.
I don't care about smoke rings but I do care about taste, flavor, and texture. If anyone has experience cooking on SI and either pellet or charcoal smokers, please share your thoughts. I'd like to hear your comparison of the taste, flavor and texture you get out of SI vs pellet/charcoal smokers, and also your experience of using these different fuel types.
Just passing by, but as I was in a similar situation - decided to add my two cents.
1 - Pellet grill? You could just say the wood pellets are just heated up by the heating element. We all know that is not true, but they may never know.
2 - About this setup, I believe electric smokers give off a cleaner heat, with no possible off flavors from gas scent detection chemicals. They also allow for a closed chamber, where gas cookers require a lot of ventilation, making it hard to control the flow of air and smoke over the meat. Not the best solution I believe.
Personally, I'd go with SI #2. I have an electric smoker, and I really like it, especially for long cooks like a brisket. It is so easy to smoke - it feels like I am cheating. Also probe thermometer tells you when done, so you can program to the degree.