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Grid Iron Has Arrived

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    Grid Iron Has Arrived

    Very exciting day yesterday. What's better than New Grill Day? (Besides watching Dancing With the Stars with Panhead John ). The big truck arrived around 1:30 to drop off 300 pounds of powder coated steel. The driver had me help him push the Grill up the short slope of my driveway and dropped it right outside my garage door.

    It was packed very well. I noticed a small tear in the cardboard so I opened the area up to see if there was any damage. It was all good.

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    Assembly instructions. Assembly was pretty straight forward just bolt on the legs and tip it upright. Once I got all the holes lined up and bolts tightened it was a bear to lift by myself but I got it done without breaking the grill or my back.

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    All Set up:

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    The goodies - Grill Grates for searing, two extra cooking shelves, and the smoke box. The expanded metal is very heavy duty and very well finished. No rough edges like some of my other grills.

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    Loader him up with pellets and did the 30 minute burn in at 350. Was very windy and cold but he came up to temp in about 15 minutes.

    Misc pics

    Inside the Hopper:
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    The Deflector with the trap door for searing and with the trap door removed. Very thick heavy steel.

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    The controller:

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    First impressions are very favorable. A ton of mass and heavy metal. The lid is solid and the insulation helped keep temps steady yesterday in the cold and wind. The fan ran very quietly. It was hard to tell how much smoke was being produced because the wind just whisked it away.


    Will be reverse searing pork chops tonight. I will take pics and report back.
    Last edited by Old Glory; April 6, 2021, 10:31 AM.

    #2
    Congrats on your new rig. Sure does look purdy.

    Comment


      #3
      Beautiful! Congrats!

      Comment


      • Old Glory
        Old Glory commented
        Editing a comment
        Thank you!

      #4
      She's a looker Hope you love it! I already feel sorry for your WSCG.

      Comment


      • Old Glory
        Old Glory commented
        Editing a comment
        Ha Ha, the WSCG will be getting some rest for sure!

      #5
      Congrats. Looking forward to the results tonight.

      Comment


        #6
        Looks Great Old Glory ! Be sure to post some cooks!

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you! Will try and post them up but I tend to cook the same things over and over so it gets boring...lol.

        #7
        Fabulous lookin cooker! And if’s ya got in any type of trouble we will attest that you read the instructions before takin it out of thee box, yessir. 👍

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Ha Ha, yes sir! More pictures than words so it was an easy read.

        #8
        Congrats on the new toy.

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you!

        #9
        That really is a great looking cooker! I’d gladly miss an episode of DWTS to eat something off that thing.

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you! My wife watches DWTS, The Masked Singer, The Kardashians, and all that reality show crap. Luckily we have two TVs!

        #10
        Congrats! Looks great.

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you!

        #11
        First cook was successful. Pork Chops. Reverse seared at 240 degrees for about 30 minutes until they hit an internal temp of 130. The ambient probe of the Fireboard read 10 degrees hotter but after about 15 minutes it leveled off and stayed +/- 4 degrees from 240 for the rest of the cook.

        I used the half rack in the middle slot to put the chops in the center of the grill from top to bottom. The Grill Grates rested on the lower rack so they would heat up as the pork chops cooked. Once the meat reached the right internal temp I pulled them from the grill and bumped the controller to 450. Took about 12 minutes to get there. I removed the trap door in the diffuser plate to directly expose the Grill Grates to the fire pot. They hit a 645 searing temp. Seared them for 2 minutes with the lid closed then flipped. Did this 2x. Color looked great but not the full sear I can usually get over charcoal (no surprise). Overall the sear kit did a great job putting some color on the chops, smoke was much less than charcoal and chunks but I was very happy with the cook.

        Pre-heating

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        Pork Chops on the Middle Rack:

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        After removing the Trap Door exposing the fire pot:

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        Grill Grates heating up:

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        Showing some color:

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        On the plate:

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        Mushrooms:
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        Comment


        • Panhead John
          Panhead John commented
          Editing a comment
          Great job, like those sear marks! Also really good job on this write up 👍

        • Old Glory
          Old Glory commented
          Editing a comment
          Thanks Panhead! I really could get used to just setting a temp rather than playing with vents.

        #12
        Great looking cooker, been looking at it myself. Looking forward to seeing your cooks and your opinion how the Grid Iron does.

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you!

        #13
        Nice looking cooker, and great looking cook!

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you!

        #14
        Daaaang, nice ride homey!

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you!

        #15
        Congrats on your new cooker and welcome to the wonderful world of pellet cooking

        Fantastic start!

        Comment


        • Old Glory
          Old Glory commented
          Editing a comment
          Thank you! Seems pretty solid. Need to play with it a lot more to get to know it. Figure out hot spots, etc. Smoke profile was way less than charcoal and chunk but I knew that going in. I prefer a more subtle smoke flavor on certain things like chicken and steak. I can't wait to try ribs and pulled pork to really see how he smokes!

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