Pellet Grill/Smoker - Who Has One?

[jtakeman]

Saw one of these the other day.

http://mygrilla.com/

Kinda pricey, but they look cool.

Interesting, Same people that make the pellet furnace you own! Fahrenheit Technologies sure has some cool things up their sleeves.

 

[PoolGuyinCT]

harttj X 2

I have a big green egg knock off Kamado Joe ceramic grille. This is charcoal not pellet. Seeing the prices of the pellet grilles WOW a big green egg can be had for far less than 1k. Mine sits uncovered in northeast winter will not rust . ever. Smaller and less expensive versions are availible as well.

They have fan units availible that control the heat even by i phone if you are super lazy.

What is the highest temperature on a pellet grille? Can you put a pizza stone in them ? 1000 degrees is attainable in a ceramic grille. Great to sear steaks and for pizzas as well.

low heat slow cooking (even overnight) , high heat, smoking Egg can do it.

Pellets are for heating , Charcoal is for cooking. Just my opinion

I wouldn't call the kamado joe a b e g knock off... I have my eye on the big joe as we speak.

 

[Countryboymo]

I have a traeger but it is a thicker model than the newest china models. It has spoiled all of us. I like to throw a couple pork butts on and make a run to the city and come home without worry. The old charcoal tasted better but not enough to justify babysitting it.

 

[DexterDay]

Interesting, Same people that make the pellet furnace you own! Fahrenheit Technologies sure has some cool things up their sleeves.

Very True..... Looks interesting

Now I gotta read all about it..... (and I want one)

 

[jrsdws]

Reading over on Pelletheads forum and it looks like pizza is very popular on pellet grills....as well as steaks if the unit fires hot enough. I'm pretty happy grilling steaks or most anything else on my Weber charcoal grill.

I think the ability to slow cook/smoke and then even bake breads or casseroles in these is pretty cool.

I'm going to check with a local Traeger dealer to see if maybe he has any of the older model Traegers around, but I'm leaning heavily towards the GMG Daniel Boone right now. Lot's of time to search and hunt and gather information though.

 

[Lousyweather]

.....MAK 2 star, AND I burn Turmans in it!

 

[shtrdave]

the Englander unit? anyone know where to buy or pricing on them? And do you guys buy the cooking pellets or use the stuff from your stove?

 

[DexterDay]

the Englander unit? anyone know where to buy or pricing on them? And do you guys buy the cooking pellets or use the stuff from your stove?

I think its special order only this year..

You can go on AMFMenergys website and they sell them there also. Its $995 on sale there.

Here is a link (broken link removed to http://www.amfmenergy.com/tiripegr.html)

 

[Woody1911a1]

And do you guys buy the cooking pellets or use the stuff from your stove?

strictly cooking pellets for me . they are a lot more expensive but my grill on lower temps only burns 1 - 1 1/2 lbs per hour and i can taste the difference when using different wood blends .

 

[jrsdws]

You can go on AMFMenergys website and they sell them there also. Its $995 on sale there.​

It looks like a good solid unit, but appears to lack many of the features that come with others that cost less. Most notably for me is the lack of a digital control and temp sensors (set temp to $180* and forget it), and meat probes. The temp sensors allow the control to adjust automatically to maintain cooking temp at set temp when you put your meat in, or ambient temps change, etc. I love that feature.

 

[Woody1911a1]

It looks like a good solid unit, but appears to lack many of the features that come with others that cost less. Most notably for me is the lack of a digital control and temp sensors (set temp to $180* and forget it), and meat probes. The temp sensors allow the control to adjust automatically to maintain cooking temp at set temp when you put your meat in, or ambient temps change, etc. I love that feature.

yea and i almost just got up to go start my grill for a roast for tonites dinner then a wtf am i doing moment . i grabbed my remote and voila

i use multiple thermometers to monitor . this one is cool (broken link removed to http://www.igrillinc.com/about.shtml) with the optional ambient temp probe i can monitor temp anywhere on my grill along with meat temp again from the comfort of my warm or air condition home on my iphone or android tablet

 

[343amc]

Interesting, Same people that make the pellet furnace you own! Fahrenheit Technologies sure has some cool things up their sleeves.

Very True..... Looks interesting

Now I gotta read all about it..... (and I want one)

I'm trying to figure out how to sell my wife on the idea. Maybe if I offer to cook every night. Hmm.

 

[Woody1911a1]

I'm trying to figure out how to sell my wife on the idea. Maybe if I offer to cook every night. Hmm.

well i do cook every night or to be more exact , i do all the cooking . many times it's meals for 2 or more nights .

tonite it was a 5 # top round roast slow cooked/smoked at 220 for 3 hrs . i used to do these in the oven . while we were eating i asked my wife and daughter if they minded the smoke flavor and got a resounding NOOOOOO . then my wife said do you do these the same way as you used to do inside . answer , yup .reply : cool , no pan to clean

 

[Former Farmer]

Made supper on the Woodmaster pellet grill today. I took a butternut squash and roasted it for 3 hours. After I took it off, I threw on some chicken breasts and 45 minutes later, supper. The grill worked flawlessly today even though it only got up to 10 degrees today with a strong west wind to put the wind chill below zero. It just took a little longer for it to get up to temperature initially.

 

[ScotL]

I have a Country Smoker CS-680 from Louisianna Grills (http://louisiana-grills.com/) and I love it. It doesn't have a specific temperature setting like you wanted though. Just Smoke-Low-Med-High on a rheostat. There's a thermometer in the cover and all the way down on Smoke runs about 225 for me and High hits 650 F.
One thing I really like about these is they are not made in China. Probably the only brand that's refused to move their production, even though it would cut their production costs almost in half.

 

[richg]

I have a large Big Green Egg and it does a fantastic job with smoking, searing steaks etc. I will say that the best dang BBQ I ever had was from a joint in northern NJ that uses a Traeger pellet smoker.

 

[steamguy]

Just something as an alternative, since you already have a Weber... I got a "Smokenator" for my Weber this Christmas. It lets you use the Weber as a smoker. Does a pretty good job, too. Looks like Amazon has it right now for $60.

I have some first-use pics and a story here.

 

[jrsdws]

Well I bought a Green Mountain Daniel Boone grill this week. First night I was only able to get it burned in. The next night I grilled boneless skinless chicken breasts that had been rubbed down with poultry rub. They were grilled at a pretty low temperature and came out VERY moist and delicious. When the chicken came off I put on a Papa Murphy's pizza. It took about 25 mintues at 425deg. The crust was golden brown and perfect. The top was done...cheese melted...and good, but I still brought it inside and put it under the broiler for a few minutes because that's how we like them.

It's an impressive grill. It holds its set temperature very well and the meat probe was awesome when doing the chicken.

Next up, besides maybe a few grilled dinners, is I'm going to smoke some pork butts and make pulled pork for the Super Bowl next weekend.

 

[Branson4720]

Well I bought a Green Mountain Daniel Boone grill this week. First night I was only able to get it burned in. The next night I grilled boneless skinless chicken breasts that had been rubbed down with poultry rub. They were grilled at a pretty low temperature and came out VERY moist and delicious. When the chicken came off I put on a Papa Murphy's pizza. It took about 25 mintues at 425deg. The crust was golden brown and perfect. The top was done...cheese melted...and good, but I still brought it inside and put it under the broiler for a few minutes because that's how we like them.

It's an impressive grill. It holds its set temperature very well and the meat probe was awesome when doing the chicken.

Next up, besides maybe a few grilled dinners, is I'm going to smoke some pork butts and make pulled pork for the Super Bowl next weekend.

You are going to love your GMG! Wait until you do some baby backs.....low and slow

 

[jrsdws]

Mmmm yessss. I have some put away from last year's hog and this year's hog goes to the locker next week so lots of BBQ'ing lined up for summer.

We just finished prepping some more chicken breastst to grill this afternoon before the rain hits.

I'm most looking forward to the long slow cooks of ribs, briskit, pork shoulders, etc..

 

[Thaddius Wenderoth]

I believe England Stove Works has a pellet grill/smoker on the market now. Might be worth a look-see. Rick

ETA: Looks like they're marketing it under the Summers Heat name:

http://www.englanderstoves.com/51-shpg100.html

Where can I pick one of these bad boys up?

 

[fossil]

http://www.englanderstoves.com/51-shpg100.html

 

[DexterDay]

Well I bought a Green Mountain Daniel Boone grill this week. First night I was only able to get it burned in. The next night I grilled boneless skinless chicken breasts that had been rubbed down with poultry rub. They were grilled at a pretty low temperature and came out VERY moist and delicious. When the chicken came off I put on a Papa Murphy's pizza. It took about 25 mintues at 425deg. The crust was golden brown and perfect. The top was done...cheese melted...and good, but I still brought it inside and put it under the broiler for a few minutes because that's how we like them.

It's an impressive grill. It holds its set temperature very well and the meat probe was awesome when doing the chicken.

Next up, besides maybe a few grilled dinners, is I'm going to smoke some pork butts and make pulled pork for the Super Bowl next weekend.

Really?? How long have you been here??

Never happened....

 

[jrsdws]

Really?? How long have you been here??

Never happened....

I knew that was coming!

This was the first cook chicken breasts. Put a light rub on them and let them go at 325* for roughly 40 minutes...turned them over once. I used the built in meat probe thermometer and when the inside temp hit and held 165* I pulled them. The meat probe is awesome. The kids actually chose the chicken over the pizza!! It was super moist and had that nice wood grilled taste.

If the rain/ice mix stuff we're having today gives me a break, I have some more chicken ready to go on. A couple with a garlic and herb rub and one soaking in a Sante Fe Chili marinade. This time I'm going to try them at a higher temp to see if I can get some sear marks on them and just a little more color to the outside. I'll get a few pictures of the grill itself too with a nice smoke rolling out of it!!

 

[DexterDay]

Nice!!