Tip of the hat…

[Soonerpop]

To Grilla and my OG. I’ve posted several pix of my cooks this week on SUWYC. For the cook of the spiral cut ham, I got up early Friday to ensure it would be ready for an early lunch. It was in the teens here, so I gave myself some cushion. The Grilla worked wonderfully well. Once it came up to temp (250°), it was rock-steady. I was a little surprised, but very pleased. I coulda slept a little longer.

[DavidNorcross]

Good stuff. My ham did great in the Silverbac as well.

[bbqLuv]

I have not made a ham in my Traeger yet, but it is in the works.

[DrJimmy2112]

I smoked steak on my Grilla OG on Christmas night with ambient temperature of 2-7 degrees F. It performed wonderfully.
The meat was then seared on my old Weber genesis on GrillGrates using the flat side.

[Soonerpop]

Meant to leave the below as a comment so you’d respond. Oops

[Soonerpop]

How big were the steaks? How long was the sear on the GrillGrates?

[DrJimmy2112]

Soonerpop Steaks were sirloin each 7-10 oz. Not the best quality unfortunately. I seared them 2 minutes per side. I was too slow to get them off and they ended up MW to my disappointment.

[Soonerpop]

Thanks. Now you know.