Since we’re all here on IOW, we at least have a common good taste in one thing, that’s our preferred choice of racing. I would not be the least offended if the moderator kicks this thread off for violating whatever, but in some cases I value a lot of your opinions. This question that I would like advice on. I think this is valid as I’ve seen many of you grilling at various race tracks. My question is, Pellet Smoker or Flat Top. Not necessarily for taking it to the track, but overall, what’s your choice? Thanks

Z-Grill

These are two completely different forms of cooking. May need to set some parameters as to what you're wanting to cook.

I have both. Depends on what the situation is and what you are trying to accomplish.
Pellet grills are keep it simple and are convenient to use. I have a Big green egg and you need to be on your game and watch your temps but it’s rewarding and tastes great.

At the racetrack I use a 15 year old aluminum grill and can make anything taste as good as at home. It’s all in know what to do and how to do it.

Just like race cars. Knowing which nut to twist and when to twist it and how much.

Coleman table top grill is what we’ve use for quite awhile. When Rpracing1 ‘s stared leaving rust grill marks I bought my own Grilled everything from Spam to Filet Mignon on it. Cheap, easy to use and clean. Downsides are the size. If you need to grill for more then 5 you’ll want something bigger.

I'm a charcoal man myself. Kingsford. Both at the track and at home in the backyard.

In years' past, however, I rigged a grill under the hood and on top of the exhaust manifold of my 4 banger Ford Ranger. Had an aluminum lid over the top of the grill to keep the heat in. Nothing like getting to the track, parking, popping the hood and having some nicely cooked Eckrich kielbasi to delve into.

Man, I miss that truck.

Charcoal, Charcoal, Charcoal, i am a Weber guy myself. I own a Weber Smokey Mountain 18.5 smoker and a Weber 22” kettle. When it came to a smoker i wanted to learn how to do it instead of a set it and forget it method. Real wood and charcoal not propane or electric. To each there own but that’s how i fly.

BGE for smoking. You have to keep an eye on it to keep the temp below 250. Weber kettles for burgers and steaks.

I done a whole beef tenderloin that was a 6 pounder xmas eve for the family. -9 out and my WSM hung tough at 250 and it was done in an hour and a half. Pulled it at an internal of 130 and it was magnificent. I have done numerous brisket, chuck roast, pork butts, baby backs, tri-tip, pork chops, whole turkey and ham and i have never been let down. Brother in-law has a BGE and my neighbor does to. For $1,000 i’m not really impressed compared to my $400 WSM.

Doing drip chili as we speak. It rocks!!🍺