... but mighty happy to see this guy arrive!
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NICE!!!! Can’t wait to hear your review and thoughts -
It's clearly ready!Comment
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Design, engineering, and build quality are all top notch. It's heavy without being silly and all the innards are stainless. The double wall construction should help with Colorado winters. I seasoned it yesterday and smoke output seems excellent. I'll be cooking wood-fired pizza on it tonight at 450 deg. F. on a baking steel ... pics to follow ...Originally posted by Nate View PostComment
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Nate - In my case, I needed the smallest footprint possible (don't have much deck space). Also, I'm cooking for two 99.99% of the time. Finally, the folks at Grilla Grills claim the the Grilla is devoid of hot/cold spots thanks to the fact that it's round and it's really a convection smoker. Supposedly, it lays on smoke a bit heavier than the average pellet-pooper, too.
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Rigged for pizza! Preheating to 450 ...
... and yes, the pizza steel really is floating about an inch above the grill ... on 4 balls of aluminum foil because the damn thing is so heavy that it's almost impossible to get your fingers under it (especially while wearing welding gloves) any other way.Comment
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And finally:
Much better result than when I used the pizza steel in the gasser (probably due to the fact that it's a bit moist in a gasser). Just a hint of smoke, crispy crust, 450 for 12 minutes ... this will happen again soon.Last edited by MBMorgan; September 23, 2018, 08:53 PM.Comment
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Man oh Man that is some good looking pizza. How was the smoke profile from the new smoker? What type of wood flavor did you use?Comment
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I made some pizza last week on the PBC. I went a little heavy on smoke. I think it is better pizza when it is lightly smoked.Comment
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Man it sure sounds & looks like you are a happy camper. Great lookin pizza, great lookin cooker. 6 wacks of wibs? Ya got me thinkin.Comment
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Nice! Congrats om a very nice grill! I wish it was available here in Europe m, I’d love to check it out IRL. Can’t wait to see more pics and hear what you think of it. Headin’ over to YouTube now...Comment
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That is a real nice looking grill! Cleaner than mine, mine looks like someone's been using it to cook. I cleaned the inside of mine on Saturday, and was going to clean up the outside when I got a call that kept me busy for a while. Day off tomorrow, and nice weather predicted, so maybe I'll get the job finished.
I love baking pizza in the Grilla. What I have done to up the smoke level for a short, hot cook is to throw a few chunks/chips of wood on the diffuser disk. For a longer, lower temp cook, if I want more smoke I have a Blaz'n Smoker Pro. But I've only used that once so far, just to try it out, and I've felt I had enough smoke.
Looking forward to hearing more of what you think of the Grilla. Really like mine!Comment
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Next time, there’s an AmazinTube to up the smoke-ante a bit.Last edited by MBMorgan; September 25, 2018, 11:53 PM.Comment
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