It’s likewise smartly designed, packing up into—as you likely already gleaned—the shape of a suitcase. The heavy-duty handles and latches are strong. Though the Nomad is 28 pounds, which is a bit on the heavy side for a single-hand carry, the shape and large handle actually make it easier to carry than smaller and cheaper models.
The Nomad uses a dual-venting system to achieve good airflow, even when the lid is closed. The vents, combined with the raised fins on the bottom of the grill (which elevate your charcoal, allowing air to flow underneath), allow for very precise control of both high and low temperatures. If you live and die by overlanding, this grill could be your new constant companion.
Photograph: Weber
A Great Budget Portable Grill: WIRED reviewer Scott Gilbertson also loves the simple Weber Jumbo Joe ($90), a smaller version of the classic Original Kettle. It’s an easy choice for tailgates, especially. And if you want to use it at home, you can build yourself a stand for home cookouts. It’s low-cost, light, and dead simple. All are virtues.
Other Grills I Recommend
Recteq X-Fire Pro
Photograph: Kat Merck
Recteq X-Fire Pro 825 for $1,400: Pellet smokers rarely crest much over 450 degrees Fahrenheit, which does not offer the sear you’d get on a charcoal or gas grill. But Recteq’s 825-square-inch, dual-pot X-Fire Pro wants to be your everything device, notes WIRED reviewer Kat Merck. In Smoke Mode, the left fire pot ignites for classic low-and-slow smoking. Switch the big knob to Grill Mode, and both pots fire up, with an adjustable damper over the right side. The damper, controllable with another knob, allows you to open access to the right fire pot just a little bit, or all the way to the gates of hell—1,200 degrees Fahrenheit. It takes about 20 minutes for the fire pot to get going this high, and if you don’t clean the fire pot first, it’ll kick off a lot of sparks in the process. Who knows why you need to get to 1,200 degrees? But as Merck notes, this is a company known for a cartoon bull logo and bull-horn handles. “Recteq likes to be extreme, so it tracks,” she says. If you keep your sear to a more human 600 degrees Fahrenheit, it’s a solid grill and sear experience. But keep in mind that the high power draw from the dual igniters will require a 10- or-12-gauge extension cord, which is probably better than the cord you’ve got at home. The X-Fire also didn’t produce the same smokiness as WIRED’s top-pick Recteq Flagship 1600, according to Merck’s testing, which means you’ll end up using smoke tubes at low temperature if you want to get more smoke in the meat. Note, too, that the advertised 20-pound pellet capacity is split between fire pots. This could mean refilling a 10-pound hopper multiple times during a long cook.
Photograph: Brad Bourque
Traeger Woodridge Pro for $1,000: The Traeger Woodridge Pro is WIRED’s previous top-pick pellet grill and smoker for most people. It still exists beautifully at the intersection of value and utility, and is likely to make you popular in the neighborhood. It’s a straightforward beast of a thing that’s easy to clean, easy to dial in for a perfect rack of ribs, and big enough to cook up two pork bellies at the same time. My new top-pick Recteq has a couple smart features that make us prefer it, like temperature history on its meat probes, and an easier learning curve on smart features. But this Woodridge will still make you quite popular in the neighborhood.
Photograph: Traeger
Traeger Timberline Wi-Fi Wood Pellet Grill for $3,300: If you’re serious about grilling and smoking, Traeger’s Timberline is almost a step up from a smoker. It’s the perfect all-in-one outdoor kitchen. It uses the same wireless smoking smarts as the Woodridge but adds some extras, like an induction burner (perfect for adding a last-minute sear with a cast-iron pan or steaming some veggies). The insulated smoke box has room for six pork shoulders, or about the equivalent racks of ribs or chickens. Former WIRED editor Parker Hall has managed to feed hundreds of people using it. (As a longtime food and barbecue critic, I can vouch heartily for Hall’s resulting brisket and ribs.) If that’s not enough, there’s also an XL version that’s even bigger. “All of my meats heated evenly and were perfectly cooked right when the smoker said they would be,” Hall says. If you want flawless smoking from the comfort of your couch and price is not a factor, the Timberline delivers.
Courtesy of Masterbuilt
Masterbuilt Gravity Series 800 for $899: This spacious Masterbuilt offers a nice combination, notes WIRED reviewer Chris Smith: charcoal flavor with the temperature precision of gas or electricity. The large, top-loading charcoal hopper uses gravity (hence the name) to feed heat into an internal housing, and an integrated fan enables precise digital temperature control—on the device or via the app. You’ll reach 700 degrees Fahrenheit within 15 minutes. Temperatures are remarkably consistent once stabilized, and if you want to add smoke flavor, just throw wood chunks into the ash bin and let falling charcoal embers do the rest. But the versatility comes with caveats. You may miss the ability to sear directly over a flame, and you’ll need to change out the internal housing before switching to the flat-top grill.
Courtesy of Yoder
Yoder YS640S Pellet Smoker for $2,700: Most grills do one thing well and several others poorly or not at all. Yoder’s YS640S is a more versatile tool, thanks to a design that allows easy access to the auto-feed firebox. Like Traegers that are half the price, this Kansas-made grill uses an electric fan and an auger to feed wood pellets in for a slow smoke session. It’s all driven by a control board that sends temp alerts and allows you to adjust the temperature via Wi-Fi. As a smoker, it easily handled ribs and a chuck roast, holding the temperature better than most. This is thanks to its bomb-proof 10-gauge steel construction, which means this grill weighs as much as a refrigerator. Where the Yoder really stands out, though, is as a grill and possible pizza oven. By removing a steel plate positioned over the fire pit, you can sear burgers directly over the flame or remove the grills and plop on a hefty pizza oven attachment ($489), which uses the pellet feed system to maintain a constant 900-plus degrees Fahrenheit.
A Grill to Avoid
Courtesy of Ace
Kamado Joe Konnected Joe for $1,900: There’s a lot to like about this kamado-style grill. Indeed, WIRED previously recommended it for its electric ignition and Wi-Fi connectivity that allows you to measure the temperature of the interior and the meat via two probes. But over long-term use, WIRED commerce director Martin Cizmar has had constant problems with the electric grill tripping the 2-year-old GFCI outlets on his patio. Once it even tripped the breaker. A Reddit thread reveals this is a common problem. Like the Redditors, Cizmar found temporary relief by running an extension cord into an outlet in his kitchen, but even that has failed him a few times during testing. Unfortunately, this grill is a hard pass until the issue is resolved.
