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Flinging pellets on a Grilla OG
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Belated Welcome to the Jungle.
alpha mode is the constant temp pid mode…
the pro smoke mode is the Grilla original. The byword with Grilla owners before the Alpha came out a couple years ago was "Trust the Swing." The OG produces a good (for pellets) smoke flavor with the swing. Give it a go… 225 pro mode instead of 200 alpha.
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Club Member
- Mar 2020
- 4277
- Near Chicago, IL
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Current Portfolio:
Joule
PK300
Meathead’s Large Big Green Egg Loaded (see below)
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Akorn Kamado
Thermometers:
Thermopro wired
Thermoworks POP
Combustion Inc
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Big Green Egg Slow & Sear
Tandoori Skewers System for BGE
Split ceramic plates BGE
Smoking plate BGE
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
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I find moving it not that bad, over small bumps. It weighs about 180, so it's the wheels or naught. As noted, the landing gear pushes the front wheel down a few inches making it much easier to roll.
If you're going to be bumping it around a lot: https://store.grillagrills.com/produ...lla-pro-wheels
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You privileged guys with your "landing gear" have it so easy! Why, in my day (last week), I had to move my OG without and fancy schmancy moveable wheels. The wheels were where the guys in Holland put them, and you just had to deal with it. I haven't actually found it to be a problem, one less thing that can break!
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I can’t speak for tdimond but with a little patience and a bit of upper body strength thrown in, I’ve managed to single handedly move my OG up and down a short flight of stairs a few times:
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STEbbq - the front wheel extends an inch or so below the base of the OG when the "landing gear" is down. About 270 degrees of the two rear wheels are always exposed. You can lay the OG completely down on its back without scraping anything.
- 3 likes
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Club Member
- Mar 2021
- 699
- 5,280 feet from Chicago
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Cookers:
WSM 18.5
Weber Genesis NG
Grilla Silverbac
Traeger 575
SNS Kettle
Accessories:
Thermapen
Signals X4
Looks awesome. How did it compare to the Chucky? I've never thought about smoking a Chucky and would like to some beef. Just not sure which way to go.
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I like both. Make sure it's a well marbled chucky if you go that route. I liked the beef ribs better, but that was a function of figuring out the pellets and running at a lower temperature throughout. I've done chuckies on the PBC and on my kettle and they were both great.Last edited by tdimond; June 8, 2021, 05:52 PM.
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I think future cooks will get their own thread. So here comes a brisket to round out this thread.
I only managed about 30 hours of dry brine and went with a simple rub this time, half pepper, half garlic. It's a prime whole packer from Costco. Trimmed weight is about 14 lb.
I'm using the Cookin' Pellets 100% hickory again.
jfmorris, this is what a whole packer looks like going in.
It's only 15 minutes into the cook, so we'll see how things look in the morning.
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So, do you want to see what a loss of auger feed at 2:45 am PDT looks like?
I had to dump the hopper, vacuum out the auger, get restarted, and prompt an investigation from my father-in-law about all the weird noises.
The brisket was in the stall.
Things are running again, I should be back to cooking shortly. Food temp has dropped about 10 degrees during troubleshooting.
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