1st attempt at grilled cheese on the pellet smoker. Who knew there was a learning curve? Cooked at 400 degrees. Inside done to perfection. Used about double the amount of butter I needed (outside of bread only). About 3 oz of cheese per sandwich. Bread not toasted. So a perfect grilled cheese on warm bread was the end result.
I'll halve the butter next try and no doubt that will help with toasting the bread. Wonder if I should ramp the temperature up as well? Suggestions???
If you look at how restaurants do grilled cheese in a convection oven it may give you some insite. A pellet grill for the most part is just that. It's pretty popular. Needs a sheet pan.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Been doing a bit of reading. Not much info available that is pellet grill specific. Oven recipes for grilled cheese sandwiches are all over the board with most toasting the bread under a broiler before cooking. I don't have a broiler.
I'll definitely add the sheet pan and using much less butter on the bread. If that doesn't work I'll be using the pizza stone and forgetting the butter (can't use fats on the pizza stone). I'll also be turning the heat up to 450 degrees.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
. Trying to make due with what I have.
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