I have the Grilla OG but would not recommend it for searing as it struggles to get much above 350 degrees. Even though the controller goes up to 500 degrees, I have never been able to get over 400. I also have a GMG Trek which we use for camping and in my humble opinion, it outperforms the OG in ramping up to temp and I have easily reached 400 degrees plus. Not enough for searing, but definitely adequate for chicken breasts and/or cooking in those higher ranges.
An option might be to get a pellet grill at your price point and add an induction cooktop for $50-$100 for searing. Just throwing out ideas.
That is a good idea. I have side gas burners that are way too hot for most things.
I wish I knew about these units 5 years ago. They would have been my go to. 👍
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I have the Grilla OG but would not recommend it for searing as it struggles to get much above 350 degrees. Even though the controller goes up to 500 degrees, I have never been able to get over 400. I also have a GMG Trek which we use for camping and in my humble opinion, it outperforms the OG in ramping up to temp and I have easily reached 400 degrees plus. Not enough for searing, but definitely adequate for chicken breasts and/or cooking in those higher ranges.
An option might be to get a pellet grill at your price point and add an induction cooktop for $50-$100 for searing. Just throwing out ideas.
Have Fun!
An OG that won't get up to temp is an OG with a problem, for sure.
That said, it shouldn't imply that all (or even many) OG's have the same issue. I've had mine for more than 8 years and routinely cook on it at 450ºF/232ºC ... a temperature that it easily reaches in about 20 minutes. Once in a while, I'll crank it up to 500ºF/260ºC ... again, no problems.
And THAT said, while the OG is a great smoker, it is indeed NOT a good choice for searing (few, if any, pellet cookers are ... and I've got other solutions for that).
The suggestion to add an induction burner is interesting. I've got one from Duxtop that works extremely well (and got us through a recent Kitchen Remodel from Hell). If I didn't have a 100k+ BTU outdoor gas burner sitting near the OG, I'd be dusting off the old Duxtop, for sure ...
Last edited by MBMorgan; March 19, 2024, 08:40 AM.
I don't know why my year old OG can't perform like an 8 year old unit. I have seen some threads on here from users who have the same issue. Grilla even has a video of things to try to get up to higher temperatures on the OG. I tried some of them but have just accepted that my OG will be a lower temp cooker (<350). It works for most of what I do but wasn't what I expected. Thanks for the feedback.
bep35 - I know how frustrated you must be. My current 8yo OG is actually my second OG. I only had the first one for about 2-3 months and worked endlessly with Grilla to figure out why it wouldn't get up to temp and why there were wisps of smoke coming up through the pellet hopper. Eventually, they asked me to return it so they could figure it out and then sent me a new one. If you'd like, I'd be happy to help sort yours out. Maybe a PM if you're interested? Also: Don't forget the 4 yr warranty!
I would not recommend making that a decision point because pellet smokers are typically disappointing if you prefer that smokey flavor. You either buy a pellet smoker because you want ease of use and do not value smokey flavor or you stick with the WSM. Some folks may argue you can get close and maybe you can, but it is very subjective and I think prone to disappointment.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Follow-up question. We really like the smokey flavor of the Smokey Mountain using charcoal. Which of these pellet cooker is best / close to charcoal.
I'm a charcoal and/or wood guy myself, and the times I've tried someone else's BBQ from a pellet smoker its definitely much less smoky. I did a LOT of research into this several years ago, when I thought I was going to get a pellet smoker, and ultimately the one I feel was going to give me the best "smoke" experience was the Grilla "OG" (their original round upright cooker). On the latest, you would want the "Smoke Pro" mode, which allows more temp swing around the set point in order to produce more smoke. At the time I was looking, they didn't have a PID mode controller. PID mode, which most pellet cookers use, keeps the smoker right at the set point, or within a few degrees, and while more efficient, produces less smoke too.
Note that the entire original question you had, where one concern was about searing on a pellet cooker, is a non-starter in my mind. Yes, there are a few out there that CAN sear (like the Weber ones that are in a transitional state I think), and a few others. But you pay a lot more than $1000 for most of those. You are better off with a gas grill, charcoal grill, or even a cast iron skillet for your searing, along side a pellet smoker. I think you need to look at the pellet cooker as a smoker, not a grill, just like your Weber Smokey Mountain isn't a grill.
EDIT:
I want to add, that what ultimately scratched my itch for another smoker was the fact I won the January 2021 "Great Giveaway". At that time, the grand prize list included 12 to 14 grills and smokers, and while a couple of pellet cookers were on the list, I ultimately chose the SNSGrills Deluxe Kamado because it used charcoal, like I am used to, and has no moving parts or electronics to wear out like the pellet smokers.
I've been very pleased with the kamado, and it checked off my box for a smoker that I can leave unattended without refueling for 18 to 24 hours. I load it up with lump charcoal and 3-4 sizable chunks of wood, and it can go unattended for a long long time. I monitor it remotely with a Smoke wireless thermometer, and have a fan controller I use sometimes, although lately I am teaching myself to just use the vents. Aside from using charcoal and having to clean ashes out every 3-4 cooks, it's as hands off during cooking as a pellet smoker, and more reliable (no electricity needed).
While that kamado is not in your budget, I've seen the Kamado Big Joe III for sale under $1000 at my local Lowe's during the winter. And I see LOTS of Big Green Eggs and other kamados for sale on Facebook Marketplace, slightly used. My son in law got a nice one that had been used maybe 3 times, for $200.
So.... if you like charcoal, but just want something more hands off than your WSM, maybe you need to think about something like a kamado instead of a pellet cooker. The pro is it is also a GREAT grill and can cook at very high temps and sear all you want. But they are a bit more work then plugging in a cord and pouring in some pellets.
Last edited by jfmorris; March 20, 2024, 01:14 PM.
+1 on the Kamado. I have a large BGE and have been very happy with the Smoke/Sear abilities. For instance I can smoke a tri-tip, and then bring the kamado up to temp and reverse sear it to perfection. Very happy with the results. Also agree is very different than operating a pellet smoker. There is a learning curve, but once learned, is a joy to use.
Update - I am going to drop the searing from my wishlist and probably end up buying the Grilla OG. The size and capacity are perfect, quality is strong and the Pro Smoke mode is a plus.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
A "smokey" pellet smoker will still be nowhere near the smoke flavor of your WSM that you're used to, please keep this in mind. Use it to your advantage though. Pellet smoke is like painting with watercolors, gentler, but man it can be great in the right mix of things.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
I did my first rib cook on my first pellet smoker this weekend. Absolutely no doubt it's less smoky than ribs from my kettle, but the trade off in convenience, evenness on all the racks and overall great flavor was worth it. My wife and kids like less smoky than I do, and they loved it. I'll definitely keep using my kettles for some things, but I'm pretty happy so far. Good luck, and post pics!
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