Checked out the Holy Smokes BBQ festival in Kansas City last weekend and noticed something weird

Honestly, I was walking around the vendor area and saw about 5 different tents selling these fancy pellet grills with digital screens. But then I noticed the actual competition pitmasters were all using stick burners and offset smokers. Not a single pellet grill in the cooking area. Made me wonder if all this new tech is just for home cooks or if the pros are just stubborn. Has anyone else seen this split at big events?

3 comments

3 Comments

keith_bennett1mo agoMost Upvoted

and it's not just BBQ, honestly. I see the same thing happen in woodworking forums where guys will spend thousands on a CNC machine but the real craftsmen still reach for a chisel and hand plane. There's something about the hands-on process that gives you a deeper feel for the material, whether it's wood smoke or just a slab of meat. The pros aren't stubborn, they just know that the extra effort and attention is what separates good from great at that level.

nancyg141mo ago

My brother in law runs a comp team out of Memphis and he's got one of those pellet grills sitting in his garage collecting dust. Ngl, he told me the pellet grills are great for when he's testing rubs at home but come competition day he's using a 200 gallon offset he built himself. Honestly, I think it's about the control. Those digital screens let you set a temp and walk away but the pros want to be hands on with the fire. Tbh I also noticed at the American Royal last year that the pellet grill vendors were set up way outside the main cooking area like they were an afterthought. It's just a different world I guess.

charles_young921mo ago

Is it really that deep though? People put a brisket on a pellet smoker and act like it's cheating but half the judges can't tell the difference once it's sauced and sliced. Sounds like your brother in law just prefers the ritual of tending a fire, not that pellets can't put out winning food.