>>"Their YouTube videos are great"

You're kidding, right? They struck me as rather stilted and amateurish infomercial fare. I think they could use Vince the Sham-Wow guy to spice them up. Billy Mays is rolling over ...

Do you want to replace your home grill with one of these things? One would probably be pretty cool so long as you have electrical power available outside where you grill. Being able to set the thermostat and walk away for 5 hours while your ribs cook at 190º is pretty awesome, but having to keep bags of wood pellets around is not. I am not sure that there is enough advantage to that to induce me to give up on my gas grill. Plus, I am not a fan of overly smoked meats; there is enough flavor in the smoking a haunch gets over the course of a few hours in the grill to suit me.

What I wonder is what is the quality control of wood pellet ingredients? Aren't they designed for use as heating fuel? Do they use bizarre chemicals in the manufacturing process that could get into the food? Selenium Burgers!

They mention in the owners manual that the wood pellets need to come from a particular source which controls their production, and not to use pellets produced for heating fuel.

My problem with those videos was that it does not show how the grill works, how it breaks down for cleaning, what the interior parts are made of, how one cleans out the ash and grease, how long it takes to heat up, how even the heat is distributed around the grill, which parts are 304 stainless and which ones are not, whether it is a welded 'box' or uses screws, etc.

Weedmeister, there are some videos showing how things break down. You pull the upper and lower grates out, then that flat vaporizer plate comes out in one piece with the firebox cover. After that you are looking down into the firebox. The grease trap pulls out of the front. Not too hard and it looks heavy duty.The stainless steel model is made out of 304. They ought to be topnotch, however, considering the fancy one runs $2500, for a grill that's about the size of my $500 Weber.

I am very glad they are keeping an eye on what goes into those pellets, but that raises another question and that is, cost. One site I took a look at wants over a buck a pound for just the ordinary food grade pellets. The "Premium" pellets are over $2.50 a pound. At some point one might consider wetting a few chunks of apple wood, wrapping it in aluminum foil, poking some holes in it with a fork, and just tossing it onto the grill with the meat. If one wanted the taste of wood in there, that is.

"What about just using hardwood charcoal in a regular grill/smoker?"

That is a superb question, weissman. I think the advantage is the automatic operation. Personally, if I were to go that route, I would go with a thermostatically controlled gas model and just shove some wood chips into it for flavor, if it were important to me.

Personally, I don't mind setting my grill on low and just letting whatever it is I have going, ribs or brisket, cook slowly on an upper rack out of the direct heat.

Ok , So the acting in the videos won't win an Oscar, I ment informative but your kinda right. Thanks for the thoughts , but still looking for someone who has one or worked on one? The price point I find very competitive to other pro grills like Wolf / Viking / solair / Lynx that avg. between 3,500K to 7,000K. I will dive further in and update what I find as I continue to research.