There’s also a lot more customization inside the app with this latest version. Previously, you could favorite recipes to keep track of ones you like, but Traeger has gone much further. You can setup a profile according to your dietary preferences and skill level. The app will then suggest recipes based on that info so you always have some recommendations if you’re looking for culinary inspiration. You can also make and share notes on recipes so you’ll have info for your next cook on what you might like to do differently or what you liked about the dish. There’s the ability to follow specific categories (pork, beef, etc.) or chefs so you’re always aware of new additions that might appeal to you. Both the profiles and the recipe notes are available on Traeger’s website too, should you need to hunt through the archive on your computer.

In addition to the app update, Traeger is updating its 2019 Pro Series grills to offer a maximum temperature of 500 degrees. The company regularly releases new features and software tweaks via OTA updates, and this is one of the more notable ones. Before now, the Pro 575 and Pro 780 grills could go up to 450 degrees, so tweaking the software to give these units a higher range will enable something closer to a true high-temp sear when cooking steaks and other foods.

Traeger isn’t the only grill company that offers culinary guidance for its grills via an app. Weber has Weber Connect that works with its SmokeFire grills and its Smart Grilling Hub in a similar fashion. There’s step-by-step guidance and video clips to help you along the way. However, Weber’s take on recipes are more presets for specific cuts of meat and seafood rather than complete dishes. You aren’t offered any ingredients for rubs or sauces, but that does leave things open to you to use whatever you like.

The new Traeger Grills App is available now from the App Store for iOS and the Google Play Store for Android.

Weber is admittedly a late entry into the pellet-grill game. It did its homework, however, and rather than simply put out a line of pellet grills with the Weber logo on them, it brought its wealth of grill knowledge to the table. It also listened to pellet-grill users, collecting info on what they did and didn’t like about using these machines.

“We developed from the ground up with a white sheet of paper a completely new approach to the pellet grill designs,” Scherzinger continued.

The first area Weber tackled on SmokeFire was the actual cooking process. In order to convince people to invest at least $999 on a grill, it has to be versatile enough to cook everything well. The company discovered that most existing pellet grills max out at around 400-450 degrees, despite claims of 500 or higher. This is fine for a lot of high-temp uses like roasting or even pizza, but for a true quick sear, you need a grill to get hotter. Weber devised a solution for SmokeFire that ensures temperatures of up to 600 degrees.

“You can get a steak that doesn’t look like it was baked in an oven, but one that looks like it was grilled on a Weber grill.” Scherzinger said. “We sought to make this grill the first pellet grill that can really be a grill.” In other words, instead of offering both low-and-slow barbeque-style cooking alongside a higher temperature range, Weber wanted true searing ability — whether you’re cooking burgers, steaks or something else.

Next was grill performance. Those Flavorizer Bars not only protect a grill’s heating element and enhance flavor, but they also help evenly distribute heat. Most pellet grills have a solid sheet of metal that protects the fire pot and directs grease to a collection container underneath or on the side. That large element also helps keep ash from flying up on your food. Weber chose to bring a battle-tested element of its gas grills to its pellet model, rather than include one large piece of steel. And by doing so, the company also made a much less sexy task — cleanup — a lot easier.

That piece of metal in most pellet grills has to be protected, otherwise it will rust quickly if you’re not careful. Grill makers offer aluminum liners to help with this, or you can simply wrap the entire thing in aluminum foil. Either way, it’s extra work, and extra cost. With the Flavorizer Bars, you don’t need a cover, and they’re much easier to remove and handle.

But that’s just one piece of the grill. In order to clean most pellet models, you have to completely remove everything from the inside. When you count the grates and other protective pieces, we’re talking six or more items. Then you have to break out the shop vac. Yes, most companies advise you to clean out the ash and dust that accumulates during the cook with a vacuum. It’s fine if you already have one, but if you don’t, that’s an additional purchase on top of a pricey grill. Either way, the the cleanup process is awful, and you need to do it after every third or fourth cook to keep your grill running smoothly and safely. And, most importantly, to keep ash out of your food. Trust me, I’m speaking from experience: It’s the worst thing about these grills.

Weber realized this wasn’t a great experience, so it did something about it.

“We developed a different design in our engine, and in our shields and filters, inside the grill box that prevents the ash from flying up and landing on top of the food,” Scherzinger noted. “All of the ash lands in the drawer.” That drawer is a slide-out compartment that’s easily accessible from the front of the grill. Here, both ash and grease collect for easy removal. Sure, you’ll want to take the SmokeFire’s internal components apart and give it a deep clean from time to time, but if what Weber claims is true, you won’t have to do it nearly as often. That’s a welcome change.

The company also opted to put the pellet hopper around back. This isn’t a novel decision — some other grill makers have done the same — but that location does provide its advantages. There’s less potential for an auger jam since the setup is now partially gravity-fed. The auger is a drill-like spiral that moves the pellets from the hopper to the fire pot. When the hopper is on the side of a grill, the auger path is longer, so there’s more space for something to go wrong.

Where most companies offer one or maybe two food probes, Weber has opted for four. This isn’t unique to SmokeFire, either, but the ability to monitor that many things simultaneously isn’t a common feature on these grills.

“We increased the number of probes to add a level of versatility,” Melanie Hill, Weber’s director of IoT, explained. “Let’s say you’re grilling for a large party and someone wants medium rare, someone wants rare and someone wants a well-done steak. You have the option to have up to four probes.”

I’ve reviewed Traeger’s Timberline and Ironwood connected grills that allow you to control and monitor the machine remotely. The connectivity offered via that company’s WiFire tech is extremely useful, especially during longer cooks like a brisket or pork shoulder. Trager’s app has a massive library of recipes and you can automatically set grill temperature based on the recipe you choose. The software does offer some guidance, but it’s not quite on the level of what Weber Connect will provide.

Weber Connect runs on JuneOS, the technology that powers the June smart oven. Essentially, the oven uses algorithms and other tech to help you produce perfectly cooked meals, whether that’s juicy chicken or a well-cooked steak. The smart oven has a meat probe that monitors internal temperature to ensure things turn out like they should. Weber is bringing this tech to the backyard, equipping SmokeFire grills and the Smart Grilling Hub with the ability to tap into the cooking knowledge of JuneOS.

For at-home grill masters, Weber Connect will provide you with step-by-step guidance on how to prep the grill, prep your meat, when to put it on, when to flip, how long to rest it and more. The system can even give you an estimated completion time based on the type and weight of meat or seafood you tell the app you’re cooking. Inside the Weber Connect app, the steps are queued up in order, so you know what’s next and how long you have until you need to move to the next step. Both the grills and the Hub will send real-time temperature readings to the app for up to four food probes. And in the case of the Grilling Hub, you can designate one of those for ambient grill temp.

Not every aspiring pitmaster will want this level of oversight. However, I can tell you that I’ve experienced first-hand how liberating it can be not to have to walk outside every hour or so to check the temperature, even if you don’t open the grill to visibly inspect things. It’s also a massive upgrade to be able to monitor things when you need to run to the store, or while you’re doing other things that aren’t within Bluetooth range of the grill. And with Weber Connect, the estimated completion times will take all of that convenience a step further. If I have an idea of when a 14-pound brisket will be done, I can better plan sides and the rest of the meal. I’m not just relying on a thermometer telling me when the meat hits target temperature. Trust me, that’s far from an exact science when it comes to timing.

This week at CES, I got to see the entire Weber Connect setup in use. The company’s pitmasters were smoking and grilling beef ribs, steaks, brisket and more on both Weber’s SmokeFire pellet grills and Weber gas models with the Smart Grilling Hub. Both options produced some stellar food, and the amount of smoke flavor from the pellet grills could’ve easily convinced me that the meats were cooked in a wood-fired pit. Both SmokeFire and the Hub work as advertised, and the staff were relying on Weber Connect to track when things needed attention or were ready to come off.