Z GRILLS Wood Pellet Grill Smoker with PID Control, Rain Cover, 700 sq. in Cooking Area for Outdoor BBQ, Smoke, Bake and Roast, 700D
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Availability:
Only 10 left in stock, order soon!
Arrives
Thursday, Jun 26
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Style: 700D
Features
- BUILT TO LAST - Sturdy steel construction with a high-temperature powder coating finish makes the pellet grill long-lasting, bringing you years of ultimate wood-fired grilling experience
- HUGE COOKING SPACE - 700 sq. In grilling space that can accommodate 30 burgers, 6 rib racks, or 5 chickens effortlessly. Great for Home, party, and tailgating, easy to assemble and move
- EXTRA STORAGE - Z GRILLS' uniquely designed bottom cabinet provides ample space for barbecue tools, seasonings, pellets, and more, keeping everything you need within reach
- SMART TEMPERATURE CONTROL - PID TECHNOLOGY allows precise temperature control, achieving consistently delicious, smoke-flavored dishes with minimal effort
- 8-IN-1 GRILL&SMOKER - Offers more versatility to smoke, bake, roast, sear, braise, barbecue, and char-grill food with healthy wood pellets. Just set it and let it work. No babysitting the grill! Infuse your food with a rich smoky flavor
- RELIABLE SERVICE - Z GRILLS is a grill manufacturer with over 30 years of experience, provides 3-YEAR quality assurance for products. We also have telephone and online support team, if you have any questions about the use, please feel free to contact us
Brand: Z GRILLS
Model Name: ZPG-700D
Power Source: Corded Electric
Color: Brown
Outer Material: Alloy Steel
Item Weight: 144 Pounds
Product Dimensions: 22"D x 48"W x 52"H
Inner Material: stainless_steel
Fuel Type: Wood Pellet
Manufacturer: Z GRILLS
Brand: Z GRILLS
Model Name: ZPG-700D
Power Source: Corded Electric
Color: Brown
Outer Material: Alloy Steel
Item Weight: 144 Pounds
Product Dimensions: 22"D x 48"W x 52"H
Inner Material: stainless_steel
Fuel Type: Wood Pellet
Manufacturer: Z GRILLS
UPC: 600984636860
Item Weight: 144 pounds
Item model number: ZPG-700D
Is Discontinued By Manufacturer: No
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Thursday, Jun 26
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Similar Products
Top Amazon Reviews
Style: ZPG-550B2
UPDATE 3: Babyback ribs came out fall-off-the-bone tender and juicy. I'm smoking a 3# pork loin roast for pulled pork bbq today. I've just double checked the set temperature vs. actual, using my Polder digital thermometer that's calibrated. As you can see from the photo, I've got the grill set at 225°. The actual is 224°. After I took the photo, it went up to 225° actual. This will change depending on breeze. If I can keep it to within +/- 5°, I'm happy. In my initial review I cover how to regulate the temperature to make it more accurate. The decision to buy the Z Grills ZPG-550B2, was an excellent decision. The PID v 2.1, works very well and the smoker makes excellent food. UPDATE 2: I've made cottage hams. Technically, these aren't ham, because you use boneless pork shoulder. It's a regional thing. After curing by brining for 7 days, I used " SMOKE" level on the smoker. The shoulder was cut into 8 pieces, each ~ 1 pound prior to brining. I smoked them to an internal temp of 145°. I've vacuum packed them and they're in the freezer. We had one and they are so much better than the store bought, found in the Miami Valley region of Ohio. I've made another pizza and calzones, which turned out perfect. I just made Ribeye steaks by slow cooking at 220°. I turned it up to "HI" and it got up to 515°. I reverse seered them. They're fantastic. So you can grill at a pretty high temperature. Update 1: I made a pizza tonight. I've never made one on a grill. I've always had to par-bake the dough to get the crust done on pizza. Tonight, I made the dough, then built the pizza on a BF Bill.F acacia wood pizza peel that I bought here on Amazon. I used a 14 x 14 x 1/4" pizza steel, made by Pimica which I also bought here on Amazon. I put the steel in the smoker and preheated it on "HI" for 30 minutes. I got the pizza onto the hot steel. I cooked it for 20 minutes. It came out perfect. I never turned it around. It was evenly browned on the top and bottom. It's the best pizza I've ever made. I've never used a smoker grill. After spending $80 at a national chain for 2 bbq smoked rib meals for my husband and me (which were delicious, but $80!?), I decided to buy a pellet smoker. This was a decision over a year in the making. I did extensive research and decided that the Z Grills ZPG-550B2 would be the perfect fit for us. I had some doubts after reading about controller problems with some Z Grills. It took some doing, but I realized that the problems seemed to stem from the PID v. 2.0. They seemed to have corrected the problems with PID v. 2.1. I chose this particular unit because it met all of my criteria: 1. 400-500 Sq in. Cooking area 2. Hopper cleanout 3. PID v. 2.1 4. Price I bought the pellet grill for $377 here on Amazon. The newest 450-500 sq in. Z Grills are priced at $450+, so this was the best bang/buck. Kudos to Amazon; the grill arrived 2 days earlier than expected. This is a heavy grill. I'm a 5'8" woman. It only took about an hour to assemble. My neighbor helped me stand it upright. It came with all components and hardware, and to Z Grills credit, all tools necessary to assemble. It also came with an owners manual and a separate sheet with assembly instructions. The manual didn't detail the entire startup procedure, which is really important to complete. I went to Z Grills website and also watched a YouTube video by Z Grills Australia. This is the procedure: 1. After making sure nothing is in the grill or pellet hopper, make sure the dial is on "SHUT DOWN CYCLE". Plug the grill in and press the power button to turn the grill on. Turn the dial to "SMOKE". Make sure the fan turns on and the auger is turning. It turns super slow. 2. Keep the lid open, and everything out of the grill during this whole process. Fill the hopper 1/2 full of pellets. 3. Turn the dial to "HI". The auger will turn, feeding the pellets into the fire box. Wait until you see pellets falling into the fire box. BE PATIENT! It took a good 10+ minutes before they started falling into the fire box. 4. Turn the dial back to "SMOKE". Watch until you get a good solid roaring fire started in the fire box. Again, patience is a virtue, because there needs to be enough pellets in the box to create the roaring fire. 5. Once the roaring fire is going, install (pre-cleaned) the heat baffle, grease tray. and grill racks. At this point, you can either proceed to the burn-in procedure, or shut it down. NOTE: It's important that you leave the grill plugged in and on "shutdown" whenever you're done with the grill. It controls the fire in the fire box until it's safe. Z Grills emphasizes the importance of doing this, and the host on YouTube demonstrated what happens if you don't do this. If you don't, it creates an uncontrolled burn, which can cause a back burn into the hopper, igniting the pellets in the hopper. The shutdown process takes 10 minutes. When done, the grill turns off on its own. Burn-In: 1. I wanted to use the smoker the next day, so I immediately did the burn-in procedure. Turned the dial to "HI". When you see lots of smoke, close the lid. Leave it burning on "HI" for 45 minutes. 2. After 45 minutes, with the lid still closed, turn the dial to "SMOKE". Leave it there for 10 minutes, so the fire can start slowing down. 3. After 10 minutes, turn the dial to "SHUT DOWN CYCLE" and allow the grill to shut down completely before unplugging. My first experience was to slow smoke/cook a whole chicken that I brined overnight. This was a pretty big chicken that weighed 6 1/4 lbs. I lightly coated the grates with a paper towel and cooking oil. I put the grill on 225° and put the bird on. After an hour, I put a Taylor digital thermometer in the grill by the bird, to see how accurate the ambient temperature was. It was off by -25 to -30°. Then, I remembered something about the stack cover. The cover has a fine threaded screw that's 2"+ long. It was a very windy day. I figured I was losing heat through the stack. I screwed the cover down, and watched as the ambient temperature in the grill went up. I adjusted the cover so that the ambient temperature in the grill was within +/- 3-5°. The cover is approximately 3/4" from the top of the stack. Don't make my mistake! My one mistake was not opening the pellet hopper to check it. I looked at the window. I was trying not to open anything that would cause heat loss. I checked the grill just prior to running an errand, 3 hours into the cook, and to my horror, found the temp down to 115°. Immediately, I turned it up, first to 250°, then up to HI. The temp dropped further. Like an idiot (thinking that the controller had failed), I removed the chicken, and took everything out to look at the fire box. There were only remnants of burnt pellets, with none coming out from the turning auger. I opened the hopper (which I should have done first), and I found that the hopper had emptied, except for the pellets around the edges, including the window. I had only filled the hopper about 1/2 to start the chicken. I quickly refilled it, and once the pellets started coming out again, it started right up. I completed the chicken in a total of 6 hours, including my goof. I'm guessing I lost 45-60 minutes. It was by far the best tasting chicken I've ever made, and I make a mean baked chicken. I was afraid it would be dry, because I didn't base or add a water pan. It started dripping juice from the drumsticks. I put the chicken in a large cake pan to catch the juice as I cut it up. I'm a Miami Valley Ohio native living in WV. "Cottage hams" are something that don't exist in WV. I got an authentic recipe and have a big pork shouler cut into 1# pieces brining for 1 week. I'll smoke them in a few days, then vaccum pack and freeze them. The last of the ones I bought while in Cincinnati, are long gone. I plan to make a pizza tomorrow in the grill on my new pizza steel. I'm so glad I didn't compromise on the hopper cleanout. I still had 1/2 hopper full of pellets. We've had horrible storms come through the night after I made the chicken. The morning after making the chicken, I opened the cleanout and got the remaining pellets out before they could get damp from humidity. The smoker is on my large front porch, but wood readily absorbs humidity. I've bought 6 different flavors of pellets, storing them in the house, in wood pellet bags that I bought from Amazon. I will update this long review as I gain more experience.
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Reviewed in the United States on April 5, 2025 by dsk dsk
Style: 700D
I’ve been using this grill for 3 years now. The only issue was the temp control probe stopped working within a few months. Bought a replacement on-line and installed myself. Fixed it and have greatly enjoyed the grill since. Quality product and well made.
Reviewed in the United States on May 22, 2025 by Wesley Myers
Style: ZPG-550B2
Bought for my son as a housewarming gift. He loves it! Cooks evenly and easy to use.
Reviewed in the United States on June 4, 2025 by tracie miller
Style: ZPG-550B2
Really unsure what all these complaints about the hopper are about. I filled the hopper and it had enough for a 14 hour brisket smoke. It was really low when it was done but the auger was not empty. I also used the Z Grills low ash low moisture pellets. If I had a complaint it would be the temp controls. Its a dial which may lead you to believe its adjustable. It's just a few preset notches, on temperatures the company decides. At the low end it goes from 180 to 225, I like to slow and low brisket on 200 but this is not possible with this unit. I have to low it on 180 for longer then bump up to 225 when I was ready to bring it up to wrap temp, 175. Since the point of smoking is patience, "low and slow that is the tempo", I would like to see more granular controls here at the low end. More options or pre set temp ranges to choose from. Assembly was easy, just took some time to screw together. I did it myself but it would be easier with a buddy, especially picking it up and putting it upright once finished. There is value here. The cost attracted me and after checking out the manuals, videos, etc. felt confident I was getting a high end machine for reasonable cost and I did.
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Reviewed in the United States on May 25, 2024 by Customer
Style: 700D
I had great hopes for this grill. It was a bit of a challenge to put together, but overall not too bad. It worked decently the first 1.5 times I used it. Hair way through the second time I heard the fan shut off in the middle of the cook and it didn't come back on. I tried shutting it all off and starting it up again, but still no fan. After a week of back and forth exchanges with no real guidance or direction from Zgrills support (they don't appear to have a service manual) they agreed to send me a new control board and fan. After 3 weeks they finally arrived and today I finally had the chance to install them. Being nieve I thought the parts might come with some instructions ... WRONG. Resigned to figuring this out on my phone, I figured out how to take the bottom of the hopper off which gave me limited access to the blower. It's really difficult to access because of the short length of the power cord they supply. Anyway after spinning the blade a couple of times I noticed there was a piece of packing styrofoam on one of the blades. I'm not sure how it could have gotten there since that whole assembly is pretty well closed up. Once I removed the styrofoam and plugged it back in it started spinning., But after a few minutes I noticed the auger was no longer spinning. Since i had a spare one I replaced it and once it was swapped (not an easy task because of the way they route the wiring harnesses) the auger and the fan both worked. To sum it up, I bought the grill, assembled it, used it once, and then it was broken for 5 weeks. As for how it works, it works fine for low and slow cooks, but doesn't really get hot enough for searing. Overall I wish I'd spent just a little more and got a Weber.
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Reviewed in the United States on July 5, 2020 by J. Stockamp