Took the plunge in to the pellet world

[Baltimorelger]

I got one last year and it’s a blast to use during the work week. I’m WFH a few days a week and it’s super easy to manage a long cook even between meetings and calls.

[grantgallagher]

(And why are they always back-to-back?)

Because working from home just means you have more time to work, lol

[Mr. Bones]

Congrats, an best wishes fer many enjoyable experiences with it, Amigo!

I ain't never done heared me one bad word spoken against th Grillas, an several Members here who I hold in Very High Regard have em, use em, an Love em.

[Soonerpop]

Sounds great. I’m envious, and that will be my next one.

[IFindZeroBadCooks]

Congrats. This is the one that I have been wanting for a while as well. A lot depends on how the MB560 meets its eventual death I guess, and whether I replace it with another one or upgrade to the Grilla OG. I thought about a PK360 as well, but the Akorn does everything that I'd like the PK360 to do (low & slow/sear with more control over the fire), so the Akorn will probably be replaced with another Akorn.

[grantgallagher]

Burning in now!

[Bad Hat BBQ]

Nice Rig
Look forward to seeing how your ribs & other Q turns out....I am sure it will be AWESOME
I have only cooked on an Okie Joe; alway wonder should I venture beyond a decent COS

[DavidNorcross]

Awesome. Looking forward to hearing how you like it!

[ssandy_561]

Congratulations! I love my OG. Many great cooks are in your future. Make sure you customize it.



#GoBills

[grantgallagher]

Not sure id deface it with a giants logo these days, lol

[radiodome21]

Could be worse…….I’m a Bears fan.

[klflowers]

Could be even more worse, I am a Lion's fan

[DaveD]

I'm a rank beginner (I've done just nine smokes thus far, not counting batches of bacon) so I have no basis for comparison between various smoker types. But I settled on a vertical pellet smoker (Pit Boss Copperhead 5) when diving in to the world of smoking meat. Before I became a full-time bureaucrat, in my lab science career I did high-temperature and -pressure experimentation (simulating how planets work on the inside), and in that game the ability to consistently impose uniform conditions that can be precisely controlled is paramount. In researching the various options, it was an absolute no-brainer for me to go that direction and I'm delighted I did. I would get really frustrated really quickly if I had to be futzing with the fire to maintain temp.

[klflowers]

Congrats! I am sure you are gonna love it. Plus the Grilla guys are top notch.

[Sid P]

Congrats, interesting looking smoker! I’ve seen references to them, but don’t recall seeing a pic, so I’m off to do some reading. Enjoy!

[smokenoob]

Looks like a lava lamp or I’m havin’ a flashback……what’s the first cook?

[grantgallagher]

ive got some big beef chuck ribs thawing in the fridge for thursday and some bacon curing for friday. gonna be some delicious days.

[grantgallagher]

Quick update, so far the OG has been a beast, love it. One complaint, the meat probe is off a solid 20 degrees from my thermapen which makes me wonder about the ambient temp probe, will need to throw my smoke/signals in there soon to check.

[radiodome21]

I had issues with their probes too. They replaced the one I got and that still didn’t work. I would literally unplug the probe that went into the grill and then ply it into my thermoworks chef alarm and it would readjust to the correct temp. Very strange. For whatever reason is never went about 140. I emailed them and they had me put it in a cup of ice water then plug it in which seemed to work and I haven’t had an issue since.