Anyone own or uses a pellet grill?

[98 Cobra Vert]

I have the Green Mountain Grill Daniel Boone model. I've had it going on 3 years now, never had a bad meal off of it. Love the set and forget! But you must have good thermometers; I use professional grade thermocouples, one for the meat and one for the inside grill temp. There are a growing number of pellet grills coming on out there. I think you will be happy with what ever you get, kust be sure that it's made with some heavy gauge metals for better heat retention.

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[SolarYellow]

I got a pit boss from wal mart for $400. It work great and is a good value.

View attachment 1493108

I'm not a fan of Walmart but I have checked those out in house and they feel solid and stand up quite well to a Traegar and the version Cabelas sells.

 

[buffalosoldier]

Traeger invented the pellet grill and when their patent expired a lot of mfgs were able to copy the design. They are all prolly pretty decent smokers. That being said I love my Traeger I only wish I had a bought the 34" instead of the 22"

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[DaleM]

I've got a GMG Daniel Boone.

It takes a little practice to get accustomed to grilling vs. smoking with it, but I like it.

I still prefer my electric box for brisket, but I'll do ribs on the GMG.

Grilling is still a toss up on what I'm feeling like that day. I use the charcoal and propane still, also.

Make sure to get pellets with no filler. I order mine from Amazon.

I had to break down and go to the BGE forums to break the code on chicken and turkey of all things.

 

[Screw-Rice]

Make a thermal blanket for it. Google fu your way to the tutorials and you'll find ways to do it for around $20.

Fwiw i have a Traeger. The thing is seriously awesome. I grill burgers, steaks, chicken, ribs, you name it and it's beyond easy.

I also bake in it. Pizza (frozen or fresh), bread, cookies, pie. Hell, I cooked a lasagna in there recently.

It's literally made my has grill obsolete. I don't think I've turned it on since i got that Traeger.

I'll do a thermal blanket this winter, but the thing that bugs is me is when I first bought it, it had no issue in colder temps. Not sure what changed but tried everything I could find. By all accounts, it's working just fine.

Threw a flatbread pizza on months ago that was awesome. I'm curious about something like a pie or cookies though, they pull some smoke flavor?

Traeger invented the pellet grill and when their patent expired a lot of mfgs were able to copy the design. They are all prolly pretty decent smokers. That being said I love my Traeger I only wish I had a bought the 34" instead of the 22"

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It's always tempting to go bigger. I considered buying the biggest GMG unit, but then realized I won't ever like enough people to utilize all the extra space, lol.

 

[Machdup1]

I have a Searzall and it works well, however it takes a couple minutes per steak to really get a proper sear on all sides. I just bought this from Amazon yesterday and plan on trying it out on a test steak this weekend.

U.M.

View attachment 1493119

500,000 BTU/3500 degrees

Should sear my steaks in under 30 seconds.

That is awesome. Let me know how it works. I assume it hooks directly to a grill propane tank.

 

[buffalosoldier]

I dont like that many people either but if I fire up the smoker I like to stock up. Its not any more trouble to cook ten ribs as two.

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[Screw-Rice]

I dont like that many people either but if I fire up the smoker I like to stock up. Its not any more trouble to cook ten ribs as two.

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True, but how are you storing them? I usually make 2-4 days worth of food every time, as to avoid too much "stale" stuff a week or more later.

Other thing I love about my smoker, is smoked cheese. Sweet baby Jesus is it great.

 

[SID297]

True, but how are you storing them? I usually make 2-4 days worth of food every time, as to avoid too much "stale" stuff a week or more later.

Other thing I love about my smoker, is smoked cheese. Sweet baby Jesus is it great.

I have a Food Saver vacuum sealer. Just bought it last week. Plan on using it in situations like that.

 

[buffalosoldier]

It works great.

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[Screw-Rice]

I have a Food Saver vacuum sealer. Just bought it last week. Plan on using it in situations like that.

I have one I use all the time, for breaking apart big packs of meat, and after smoking cheese. Never considered using it for storing cooked food.

 

[SID297]

I have one I use all the time, for breaking apart big packs of meat, and after smoking cheese. Never considered using it for storing cooked food.

I should extend the shelf life of stuff like ribs quite a while.

 

[Blown 89]

Threw a flatbread pizza on months ago that was awesome. I'm curious about something like a pie or cookies though, they pull some smoke flavor?

It depends on the type of wood you use. Something that doesn't produce a heavy smoke won't saturate the food at that temperature. It's no different that baking in a wood fired stove

 

[Screw-Rice]

I should extend the shelf life of stuff like ribs quite a while.

Good to know, may need to experiment with this.

It depends on the type of wood you use. Something that doesn't produce a heavy smoke won't saturate the food at that temperature. It's no different that baking in a wood fired stove

Have a recommendation on type of wood? May give this a shot this summer.

 

[Blown 89]

I've baked with Alder, Apple, and Pecan and between the three found Alder and Apple better for non-meats. Coscto sells a Traeger blend with Hickory, Maple, and Cherry and it was awful for baking.

 

[buffalosoldier]

I mix equal parts apple, cherry, and hickory. Mild smoke not too overpowering. I will try straight oak for steak or burgers.

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[Screw-Rice]

Fruit blend makes sense.

I've played with a lot of different types, found pecan, maple, and a competition blend to be some of the best.

 

[Uncle Meat]

That is awesome. Let me know how it works. I assume it hooks directly to a grill propane tank.

I've got a ribeye and a couple chunks of filet in the Sous Vide now. Plan on searing them with the flamethrower. Will post pictures if they come out.

U.M.

 

[ViciousJay]

I still prefer my electric box for brisket, but I'll do ribs on the GMG.

Cheater! ha

 

[Uncle Meat]

That is awesome. Let me know how it works. I assume it hooks directly to a grill propane tank.

Sous Vide for 2.5 hours at 132 degrees.
Flamethrower for 30 seconds. IMPRESSIVE!

(Sorry for the hijack Sid!)

U.M.