Professional Wood Pellet Grills

Pellet barbecues are designed to cook meat, fish, vegetables and slow-cooked dishes using wood pellets, with automatic fuel feeding and a stable temperature. Combustion is regulated by the pellet barbecue’s internal system, which feeds the pellets into the fire pot and distributes the heat throughout the cooking chamber, ensuring even and predominantly indirect cooking. Compared to wood-fired barbecues, they require less manual intervention to manage the combustion and offer a good alternative to gas grill models for those looking for a product suitable for gardens and organised outdoor spaces. AgriEuro offers models from Weber, Linea VZ, Traeger and Royal Food, designed for everything from hobby to professional use.

• Pellet barbecues with smoker: these models combine pellet cooking with a smoking function, ideal for ribs, brisket, fish, cheese and slow-cooked dishes. The aromatic smoke produced by the pellets allows food to be cooked at a controlled temperature, delivering consistent results and a richer smoky flavour.
• Portable pellet barbecues: portable models are ideal for those looking for a more compact pellet barbecue, suitable for patios, small gardens or occasional use. They feature the automatic pellet feeding system and offer a practical solution for outdoor cooking where space is limited.

On AgriEuro, you can select pellet barbecues based on their technical specifications, enabling you to find the model best suited to your cooking needs, available space and frequency of use. The most important parameters relate to fuel, materials, structure, cooking surface, lid, number of guests, shelves and additional functions.

• Fuel: pellet models use pellets as fuel, which are easy to source and store. Compared to wood-fired systems, they take up less space, are fed automatically into the fire pot and maintain a constant heat output.
• Housing material: the housing can be made of steel, steel and wood, cast iron and stainless steel, stainless steel or corten steel. Steel offers sturdiness, stainless steel is more resistant to corrosion, while corten steel is suitable for structures exposed to an outdoor environment.
• Frame: the frame can be lightweight, medium-weight or heavy. A lightweight frame makes it easier to move, a medium-weight frame is suitable for regular domestic use, while a heavy frame is recommended for frequent use and professional settings.
• Cooking surface: the barbecue may include a second raised grate, useful for keeping food warm, or surfaces made of chrome-plated steel, enamelled cast iron or stainless steel. Enamelled cast iron promotes heat retention, whilst stainless steel makes cleaning easier.
• Lid: models are available with an open top, with a lid, and versions with an oven function. The lid retains heat, protects the barbecue when not in use and allows for more even cooking.
• Number of guests: the cooking surface may be suitable for 2–5, 6–8, 9–11, 12–15, 16–20 or 21–45 guests. The choice depends on the usual number of people and the quantity of food to be cooked at once.
• Shelves: models may come without shelves, with one side shelf, with two side shelves or with a side hob. The shelves provide space for utensils, ingredients and trays, whilst the side hob allows for additional cooking.
• Wi-Fi control: this feature allows you to receive notifications on your mobile phone when the food reaches the desired temperature, giving you more precise control over slow-cooking dishes.
• Smoking function: this function allows you to smoke food whilst cooking, using the aroma of the pellets for meat, fish, cheese and vegetables.

Professional models are ideal for those seeking excellent quality, high performance and frequent use. They are suitable for barbecuing, slow cooking of large cuts, catering for multiple guests and preparations requiring a stable temperature for several hours.

This category includes models designed for different cooking, space and transport requirements. The two main types available are barbecues with smoker and portable pellet barbecues. Both offer the advantages of pellet cooking but are suited to different uses.

Pellet barbecues with smoker are ideal for those who want to cook and smoke food using a single appliance. The pellets feed the fire pot steadily and produce an aromatic smoke suitable for slow-cooking dishes such as ribs, pulled pork, brisket, whole chicken, fish and cheese. The lid and enclosed cooking chamber allow for temperature-controlled cooking, with even heat distribution and less exposure of the food to direct flame. These models are suitable for those who cook outdoors frequently and want precise results, even with recipes that take several hours. The smoking function adds a richer flavour than a standard barbecue and allows you to vary the result depending on the type of pellets chosen.

• Indirect cooking: ideal for large cuts, roasts and dishes requiring stable heat over long periods.
• Smoking: suitable for meat, fish, cheese and vegetables, with a richer pellet aroma.
• Temperature control: useful for following precise recipes without the need for constant adjustment of the combustion.
• Frequent use: suitable for gardens, equipped outdoor areas and professional settings.

Portable pellet barbecues are designed for those looking for a more compact pellet barbecue that is easy to set up and suitable for smaller spaces. They are ideal for terraces, small gardens, holiday homes or outdoor areas where a larger model would be impractical. Although they have a more compact design, they feature the pellet-feeding system and ensure cooking at a stable temperature. The cooking surface is best suited to small groups, making it ideal for barbecues for a few people, informal dinners and small-sized meals. Their portability makes it easier to move the barbecue around, but care must still be taken with regard to placement, ventilation and regular cleaning of the fire pot.

• Compact size: suitable for small outdoor spaces and occasional domestic use.
• Easier to transport: useful when the barbecue needs to be moved or put away after cooking.
• Pellet-fuelled cooking: ensures automatic fuel supply and consistent heat.
• Small gatherings: ideal for dinners with just a few guests and smaller meals.

Buying a pellet barbecue from AgriEuro allows you to choose from a selection of models designed for domestic, frequent and professional outdoor use. The catalogue includes products with different cooking surfaces, materials, functions and performance levels, with services designed to support you even after your purchase.

• Fast and free delivery: delivery is managed by AgriEuro’s logistics centres, ensuring you receive your pellet barbecue quickly, in secure packaging, with delivery organised according to the product chosen.
• Option to order spare parts: spare parts can be ordered via the AgriEuro service, which is useful for maintaining components such as grates, braziers, shelves, accessories and parts subject to normal wear and tear over time.
• After-sales support: AgriEuro’s support team offers customised guidance after your purchase, with dedicated assistance on usage, maintenance, spare parts and technical information regarding your chosen barbecue.

Choose the pellet barbecue best suited to your needs and buy it from AgriEuro to receive it with dedicated services, spare parts available to order and after-sales support.

A pellet barbecue offers automatic fuel feeding, a stable temperature, uniform indirect cooking and less manual intervention compared to wood-fired or charcoal models. It is ideal for slow cooking, smoking, roasting and grilling where a constant heat is required in the cooking chamber.

Pellets are easy to store, take up less space than wood and are dispensed by the barbecue’s internal system. Many models feature a lid, oven function, digital controls and Wi-Fi, which are useful for monitoring longer cooking times with greater precision.

A pellet barbecue works via a hopper containing the fuel, an auger that feeds the pellets into the fire pot, and a ventilation system that distributes heat and smoke throughout the cooking chamber. The temperature control adjusts the pellet feed according to the set temperature.

This system allows for predominantly indirect cooking, with a lower risk of sudden flare-ups compared to traditional barbecues. Some models also include an oven function, a smoking function and Wi-Fi control to receive notifications on your smartphone.

A pellet barbecue produces smoke, but generally in a more controlled quantity than wood-fired or charcoal barbecue, because the fuel is fed automatically and burns in the fire pot at a steady rate. In models with a smoker, the smoke is part of the cooking process and serves to flavour the food.

The amount of smoke depends on the temperature, the type of pellets, the stage of the firing process, any residue in the fire pot and the recipe. Regularly cleaning the fire pot and clearing out combustion residue helps to keep the barbecue running efficiently.

For a pellet barbecue, it is recommended to use pellets specifically designed for cooking food, suitable for grills and smokers, and to avoid pellets intended for domestic heating. Barbecue pellets must be clean, dry and suitable for indirect contact with food.

The choice of wood type affects the flavour: milder woods are best for fish, vegetables and cheeses, whilst more intense varieties pair well with red meats, ribs and slow-cooked dishes. Pellets should be stored in a dry place to prevent swelling and feeding problems.

The cost of a pellet barbecue on AgriEuro varies depending on the brand, size, materials, features and professional grade. In AgriEuro’s selection of pellet barbecues with smoker, prices range from €180 to around €4,000.

The more compact models are cheaper and are suitable for small groups or occasional use. The professional versions, with sturdier housing, large cooking surfaces, Wi-Fi control, an oven function and a smoker, are more expensive but offer superior performance.

The fuel consumption of a pellet barbecue depends on the set temperature, cooking time, cooking chamber size, outside temperature and type of cooking. Slow cooking at low temperatures requires less fuel than cooking at high temperatures.

Prolonged use for smoking or indirect cooking requires more hours of operation, and therefore higher overall consumption. To minimise waste, it is advisable to choose a model suited to the number of guests, use dry pellets and clean the fire pot and internal surfaces regularly.