I was reading some discussion last night about whether or not a Big Green Egg (BGE) or other kamado style cookers are worth it. A part of this discourse included pros/cons, personal preferences, and references to classic BBQ setups such as offset smoker boxes and wood selection for flavoring. Ultimately the kamado style cookers are versatile and good for everything from briskets to pizzas, but one person had the nerve to suggest getting a pellet grill. Yep, a pellet grill. The fool proof method to BBQ. Plug it in, fill it up, set your temp, come back in 12 hours and eat.
This got me thinking, “what a lazy way to do ‘cue”. Which got me thinking about Aaron Franklin and a recent article I read about how he built the best BBQ joint in America by giving a damn. I thought about my grandfather, dad, uncles, and other great smoke masters who mastered the art of brisket bark and fall off the bone ribs through hard work, hours spent stoking and managing a fire box, a plenty of tries getting it wrong (overdone, too dry, needs to go back on the pit, etc). I thought about myself and the pure enjoyment of working a fire to the right temp, smoking billowing from the stack, and a could beer on a hot day.
It sounds like Franklin and myself would get along pretty well since “WHEN AARON FRANKLIN DOES SOMETHING, IT’S NEVER HALF-ASSED”. Which is what brings me back to my point about pellet grills. What a half-assed way of doing things.
Then it occurred to me that pellet grills are the most millennial way possible to BBQ. They require almost no effort or diligence, don’t use real wood, can be plugged in, and remove almost all the risk of failure from the equation. Perfect for a generation (or two) of folks who are always looking for the easy way out.
Plug in your pellet grill wherever you want. I’ll keep my smoker, mesquite logs, sweat, cold beers, and continue to do things the right way, without half-assed shortcuts.
