Z GRILLS 2025 Electric Pellet Grill & Smoker, 700 sq in Cooking Area, Dual-Wall Insulation, PID V2.1 Controller, Meat Probes, Easy Hopper Clean-out, Includes Grill Cover, 8 in 1 Outdoor BBQ, 700D6

First impressions and setup

After a month of weeknight dinners and a couple of long weekend cooks on the 700D6, I have a clear sense of where it shines and where it compromises. Assembly was straightforward solo: the parts were labeled, the hardware was bagged by step, and the instructions were clear. From unboxing to burn-in took me about an hour. The bronze finish looks better in person than in photos, and the included cover is substantial enough to keep weather off without feeling flimsy.

Build quality is solid for this class. The lid closes square, the barrel welds are tidy, and the cart feels stable when rolling across a patio. It’s not a featherweight—plan on a two-person move up or down stairs—but once parked it sits planted. The dual-wall insulation on the lower half of the chamber is a thoughtful upgrade; more on how that affects performance below.

Controls and temperature performance

The heart of the 700D6 is its PID 2.1 controller. In practical terms, it brings the set-it-and-forget-it experience pellet grills promise but don’t always deliver. Set temperatures anywhere from 180°F to 450°F, and the controller modulates the auger and fan to hold target. In cool, breezy conditions (around 45°F), I saw swings of roughly ±5°F at grate level once things stabilized. In calm, warmer weather, it was tighter.

Startup is quick: smoke within five minutes, cooking temperature in about 10–15 depending on the target. The “Feed” button is handy when you’ve done a lid-open check or added food; it accelerates pellet delivery to recover heat faster. That translated to shorter recovery times after flipping burgers or glazing ribs.

While 450°F is the top end, it’s enough for most grilling and roasting tasks, but worth noting if you want wood-fired Neapolitan pizzas or restaurant-level steak sears without a cast-iron assist. The controller interface is simple: a large LCD that’s readable in sunlight, a dial to set temperature, and dedicated readouts for the two included meat probes.

Capacity and workflow

With roughly 700 square inches of primary cooking space, the 700D6 is a good fit for families and casual entertaining. I comfortably fit three spatchcocked chickens with room for circulation, six racks of baby backs with a rib rack, or thirty smash burgers across the grates. For big roasts, two pork shoulders sit side by side without crowding. The layout gives you even heat across most of the grate; the hotter zone sits closer to the chimney side, which is useful for crisping skin at the end of a cook.

Hopper capacity is generous enough for long cooks, and the hopper clean-out door is a small but meaningful quality-of-life feature. Being able to swap from, say, hickory to apple pellets without scooping by hand keeps experimentation easy.

Cooking results

Low and slow: At 225–250°F, smoke flavor is clean and consistent. A rack of St. Louis ribs hit the bend test at about the 5.5-hour mark; the bark set nicely, and the flavor leaned toward a balanced, slightly sweet profile when I used oak. Brisket took an expected 12–14 hours depending on weight and stall, and the controller held steady enough that I stopped babysitting after the first wrap.

Poultry: Whole chickens at 325°F delivered bite-through skin with a subtle smoke kiss. Pushing closer to 400–425°F crisped things further without drying the breast meat. The integrated probes are accurate enough for poultry finishes; I double-checked against my Thermapen and saw a 1–2°F difference.

Baking and roasting: Pellet grills are excellent convection ovens, and the 700D6 is no exception. A pan of cornbread at 375°F browned evenly with a pleasant smoky undertone. Roasted vegetables benefited from the airflow without scorching.

Searing and high heat: At 450°F, you can get good color on burgers and chicken thighs directly on the grates. For steaks, I had better results reverse searing—smoke at 225°F to about 115°F internal, then sear on a preheated cast-iron skillet in the grill. If a ripping-hot, direct-flame sear is a must-have, note that this unit doesn’t expose the firepot; plan to use a griddle, skillet, or finish on a separate burner.

Insulation and cold-weather performance

The dual-wall insulation around the lower chamber does what it claims. In shoulder-season weather with wind, the grill recovered heat faster after lid openings and used fewer pellets compared to single-wall units I’ve used. At 225°F in 40–50°F ambient, I averaged roughly a pound of pellets per hour. At higher temps (350–400°F), that crept closer to two pounds per hour on windy days. The insulation also helps the grill shed heat more gradually after shutdown, which can keep food warm if you’re pacing out side dishes.

Usability and ergonomics

• The LCD is legible outdoors and the control dial has positive detents.
• The two meat probes plug in front-and-center and the readings are stable. Color-coding on the cables would have been a nice touch, but not a deal-breaker.
• The grease management system drains consistently to the bucket; line the drip tray with foil for quick turnarounds between cooks.
• Fan and auger noise stays in the background; conversation-level cooking is easy.

One notable omission: there’s no built-in Wi‑Fi or app connectivity. If remote monitoring and graphs are important to you, you’ll need a separate thermometer. Personally, I didn’t miss the app during most cooks, but for overnight briskets, remote alerts are nice to have.

Maintenance and cleaning

Cleaning is typical pellet-grill fare. There’s no ash cleanout trap, so plan to vacuum the firepot and barrel after every few long cooks. The hopper cleanout door makes storage simpler; emptying pellets if rain is in the forecast helps avoid swelling or auger jams. Keep the temperature probe in the chamber wiped down; a greasy probe can cause erratic readings over time on any PID system.

Surface rust didn’t appear in my first month, and the powder coat shed splatter well. The included cover fits securely and is worth using; it’s better than the thin nylon covers often bundled with grills.

Smoke profile and pellet flexibility

PID controllers tend to produce cleaner, lighter smoke compared to older bang-bang controllers. If you want a heavier profile, run lower temperatures longer, choose assertive woods like hickory or mesquite, and avoid frequent lid openings. The “Feed” button can increase smolder briefly, but it’s primarily for heat recovery. Swapping pellet flavors via the back-door dump chute made testing blends easy, and I didn’t experience any bridging in the hopper.

What could be better

• Top-end heat is capped at 450°F, which limits pizza and steak searing without a cast-iron assist.
• No Wi‑Fi or Bluetooth connectivity; you’re tethered to the control panel or a separate thermometer for remote monitoring.
• Ash cleanout requires a shop vac; a dedicated ash cup would speed turnaround between cooks.

None of these are deal-breakers for me, but they’re worth weighing against your cooking style.

Value and who it’s for

Given its feature set—PID 2.1 control, dual-wall lower chamber, two probes, a useful hopper cleanout, and an included cover—the 700D6 lands in a sweet spot for backyard cooks who prioritize reliable temperature control over app features. It’s big enough for family events, efficient enough for shoulder seasons, and simple enough to operate that first-time pellet users won’t feel overwhelmed.

Recommendation

I recommend the 700D6 for anyone looking for a dependable, mid-sized pellet grill that nails the fundamentals: stable temps, straightforward controls, and real-world convenience features that actually help. It excels at low-and-slow barbecue, handles roasting and baking with ease, and can grill weeknight staples without fuss. You’ll want cast iron for steakhouse sears, and you won’t get smartphone control, but the payoff is consistent results, efficient operation thanks to the dual-wall insulation, and a setup that encourages you to cook more often. If those priorities match yours, this is a smart, confidence-inspiring choice.