Pellet Grills Explained

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Pellet grills (also called pellet smokers) have gone from a niche American product to a common sight in UK garden centres. They promise wood-fired flavour with the convenience of a dial. This guide explains how they work and who they suit, based on how they're designed, UK pricing and owner feedback. I don't own one myself.

How a pellet grill works

1. The hopper on the side holds a bag or more of wood pellets.
2. An auger (a motorised screw) feeds pellets into a small fire pot.
3. A hot rod ignites them, and a fan feeds the fire with air.
4. A controller and temperature probe adjust the pellet feed and fan to hold the temperature you set, just like an oven thermostat.
5. A heat baffle and drip tray sit over the fire pot, so the food cooks with indirect heat and smoke, not open flame.

Most models run from around 80–90°C up to around 260–300°C, and many can be monitored and adjusted from a phone app.

The pros

• Very easy. Set a temperature and walk away. Ideal for long cooks like pulled pork or brisket.
• Consistent. The controller keeps the temperature steady, even on chilly days.
• Versatile. Smoke, roast, bake and grill in one cooker.
• Clean flavour. Pleasant, mild wood smoke without the bitterness of a badly managed fire.
• Choice of flavours. Swap pellets (apple, cherry, oak, hickory) to suit the food.

The cons

• Needs power. You'll need a safe outdoor socket, which rules out camping and some gardens.
• Electronics. More parts to fail than a charcoal BBQ, and they don't like rain. A good cover is essential in the UK.
• Searing. Many pellet grills don't get as hot as charcoal or a good gas BBQ, so steaks don't get the same crust (some models add a searing zone).
• Milder smoke. Flavour is lighter than charcoal-and-wood or an offset smoker.
• Pellets must stay dry. Damp pellets swell, crumble and can jam the auger. Store them indoors in a sealed container.

What do they cost to buy and run?

Running costs: pellet use depends on temperature and weather. Low-and-slow cooks use far fewer pellets per hour than high-heat grilling. Bags vary a lot in price, so check the cost per kilo. The controller and fan use only a small amount of electricity.

Prices are rough guides and change often. Always check the retailer.

What to look for

• Temperature range, especially the maximum if you want to sear.
• Build quality: thicker steel holds heat better and lasts longer in damp weather.
• Hopper size: bigger hoppers mean fewer top-ups on long cooks.
• Controller: a PID controller holds temperature more precisely. Wi-Fi or Bluetooth lets you check from indoors.
• Pellet dump: a trapdoor for emptying the hopper makes changing flavours (and storing for winter) much easier.
• UK support: spare parts and a UK service network matter for anything with electronics.

Pellet vs other cookers

• vs charcoal kettle: the kettle is cheaper, sears better and needs no power, but needs more tending. See charcoal vs gas.
• vs kamado: the kamado is more fuel efficient and sears hotter, but takes more skill. See are kamado grills worth it?
• vs water smoker: the water smoker gives stronger charcoal flavour for less money, but needs more attention. See smokers for beginners.

Frequently asked questions

Dan, founder of Blaze & Graze

Home cook, keen DIYer and long-time website builder, writing practical outdoor cooking guides for UK gardens. More about me.