Over at The Huffington Post, renowned chef Homaru Cantu (Michelin rated, Iron Chef winner, etc) just wrote a fantastic article on why grilling and bbq’ing over wood pellets is supierior to gas and charcoal. To no one’s surprise, we completely agree with him!
Here’s a bit from the article titled, “Wood Pellet Grilling Is Fast and Flavorful“:
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.
As a chef and lover of flavorful foods, I too am quite passionate when it comes to my grilling technique. After years of trying different grills and experimenting with different techniques, I think the winner is clear: Wood pellet grills.
Some pellet grills even come with a thermostat so that you can actually set the instrument on the exact temperature you desire. It’s an obvious plus when compared to charcoal and propane cooking which can sometimes uneven and unpredictable heat. Nothing is worse than serving one of your guests an overdone steak and the other a barely cooked steak, especially when all you want to do is enjoy your company and have a relaxing night.
Best of all, with a pellet grill, you can “smoke” your food at a very low temperature to create fall-of-the bone tender items like ribs or ham. This gives you a huge range of options when it comes to the types of meals you can prepare with your grill. You certainly will not be limited to just burgers and dogs! Think Cornish game hens, smoked turkey legs, lamp chops, smoked salmon, fish tacos, pot pie, and even pizza or cornbread. Some people even use their pellet grill to make desserts such as cookies or bread pudding.