BLATOMIC LCD Control Wood Pellet Smoker Grill, 456 SQ. IN Cook Area, Pellet Grill with Auto Feed & Leaking Waste, 500°F Max Temperature, 8 in 1 BBQ Grill with Meat Probe, Side Table with Hooks

First impressions and setup

I fired up the Blatomic pellet grill the same afternoon it arrived. The unboxing was straightforward, with parts labeled clearly and hardware bagged by step. I had it standing on its wheels and level in about half an hour using the included tools. My unit arrived well protected; aside from a small scuff on the lower shelf, there was nothing to slow assembly.

The overall build feels reassuring for the price: heavier-gauge steel than I expected, panels that line up neatly, and a lid that closes without wobble. The side table is a genuine convenience rather than an afterthought—sturdy enough for trays—and the integrated hooks actually keep tongs and spatulas out of the way. Two large wheels on one side make it easy to tip and move; the fixed legs on the other keep it planted. There aren’t locking casters, so if you grill on a sloped patio, set it where it won’t roll.

A quick note for first-time pellet users: run an initial burn-off before cooking to clear oils from manufacturing. I primed the auger, loaded pellets, and let the grill run hot for about 40 minutes with the lid closed. After that, the grates got a light oiling and I was ready for food.

Controls, startup, and temperature behavior

The LCD controller keeps the experience approachable. Set a target temperature, press go, and the auger feeds pellets automatically. The display is bright enough to read in daylight, and the control logic gets the grill up to temperature at a brisk pace. In my tests, it reached 225°F from cold in under 10 minutes and 500°F in roughly 15–18 minutes, depending on ambient conditions and pellet type.

On stability: the controller holds temps close to setpoint, but like most budget-friendly pellet grills, there’s a small oscillation as it feeds fuel. I typically saw swings of ±10–15°F at the grate, which is within expectations and not a problem for low-and-slow cooking. At high heat, overshoot happens if you open the lid frequently; give it a minute to settle and it returns to target. The included meat probe plugged in cleanly and tracked within a few degrees of my handheld thermometer—accurate enough for brisket, poultry, and steaks. I’d love a second probe jack, but you can always add a separate thermometer if you monitor multiple proteins.

One standout is the pull-out flame slide handle. With the slider open, heat concentrates over the fire pot for a direct-flame sear zone. It isn’t a full-width searing solution, but it absolutely helps with finishing steaks or crisping chicken skin without moving to a different cooker.

Cooking performance

• Low and slow: Pork shoulder at 225°F smoked for eight hours with consistent bark and a gentle, clean smoke flavor. The smoke profile leans toward “approachable” rather than heavy, which is the pellet norm. If you want a deeper smoke ring and stronger flavor, run a lower temp (180–200°F) for the first hour before raising to your target.
• Poultry: Spatchcocked chicken at 325°F delivered rendered skin and juicy meat. The flame slide opened for the last few minutes helped tighten the skin further without burning.
• High heat: Burgers and skewers at 450–500°F cooked evenly, with minor flare control thanks to the closed-lid environment. Searing is better over the flame slide than elsewhere on the grate. If your priority is restaurant-level Maillard crust on thick steaks, a dedicated sear burner or cast-iron finish on a separate heat source will still beat any pellet grill at this price.
• Baking/roasting: Cornbread and vegetable trays benefited from the even convection. The grill maintained an even dome temp and didn’t dry out the interior.

The 456 square inches of cooking space handled a family cookout without crowding—easily enough for 16–20 burger patties or a couple of pork butts. There’s no secondary rack included, so taller items have room, but you’ll want to sequence cooks if you plan a big mixed menu.

Grease management and cleanup

Grease control can make or break a pellet grill, and the Blatomic design is better than expected. Internal channels guide drippings away, and the added anti-oil strips at the rear exhaust and lid edge noticeably cut down on stray drips. I didn’t see greasy streaks down the back of the barrel or mess under the exhaust that some budget units suffer from. Line the drip tray with foil before long cooks and cleanup becomes a five-minute job.

Ash collection is typical of pellet grills: you’ll want to vacuum the fire pot and bottom of the cook chamber every three or four cooks, or after any long brisket session. The auger runs quietly, and I didn’t experience any pellet bridging or feed hiccups using standard hardwood pellets kept dry.

Ergonomics and build details

• Side shelf: Useful and strong. A fold-down design would be even better in tight spaces, but the fixed shelf is compact enough not to be a bother.
• Hooks: Simple, effective, and positioned high enough to avoid heat from the barrel.
• Lid and handle: The handle stays hand-safe during normal use, and the lid seals more tightly than most grills in this price range. Heat loss from the seam is minimal.
• Bottle opener: Small perk, but it’s nicely placed and doesn’t rattle.

The paint has held up after several hot cooks without discoloration. Interior components fit snugly, and the grates cleaned easily with a nylon brush. Overall, it feels like a grill designed for regular weekend use, not a disposable seasonal gadget.

Temperature ceiling and searing

As with most pellet grills capped at 500°F, there’s a practical ceiling to what you can do in pure sear mode. The flame slide makes a difference—enough to create those finishing marks and add some char—but if your primary use case is high-heat steakhouse searing or Neapolitan-ish pizza, you’ll want a dedicated tool for that. For everything else—ribs, pork shoulder, chicken, fish, burgers, vegetables, baked sides—it shines.

Things I’d change

• Add a second probe port: One probe works, but two would make it easier to track meat and grate temps simultaneously.
• Optional front shelf: Space for a cutting board or tray would reduce trips back and forth.
• Locking casters on the fixed legs: Not essential, but it would increase placement flexibility.
• Cookbook/quick recipes: The learning curve is mild, yet a concise guide with times and temps would help new pellet users get confident faster.

Tips for better results

• Do an initial low-temp phase for deeper smoke on large cuts, then raise to your target.
• Keep pellets dry and vacuum ash regularly to avoid ignition issues.
• Expect a small difference between setpoint and grate temperature; if you’re particular, place a probe at grate level and use that as your reference.
• Use the flame slide sparingly to crisp or finish, not as a constant sear burner.

Who it’s for

• First-time pellet grill owners who want a straightforward controller and a forgiving learning curve.
• Budget-conscious cooks who value solid construction, handy ergonomics, and real smoke flavor without spending premium dollars.
• Backyard pitmasters who cook mostly ribs, pork, poultry, burgers, and sides, with occasional searing needs handled by the flame slide.

Those who live in high-wind or very cold climates may want to add a thermal blanket for winter cooks, as with any pellet grill. Serious steak specialists may still want a separate high-heat solution.

Final recommendation

I recommend the Blatomic pellet grill. It combines a user-friendly LCD controller, consistent low-and-slow performance, a practical sear assist via the flame slide, and smart touches—side shelf with hooks, sturdy wheels, effective grease management—that make cooking simpler. Temperature control is good for the price, the build feels durable, and the 456-square-inch grate covers most family and small-party scenarios. While I’d like a second probe input, a fold-down front shelf, and locking casters, those are wants rather than dealbreakers. If you’re looking for a reliable, approachable pellet smoker that’s easy to live with and easier to afford, this is a strong buy.