Still on my search for the "perfect" pellet grill. One question I have from those who own one. There are a few models I have seen where they have a feature to slide back the drip tray and expose food to direct flames. So if you cook burgers or anything with a lot of grease in them, what happens when that grease drips into the bottom of the grill/cooking chamber? Seems like it would be prone to a lot of flare ups when that grease drips down below. I first thought I might like that feature but the more I think about it I'm shying away from it. I have a Weber gas grill I could use for searing and carmelizing ribs etc. but that means removing the food from the smoker and firing up the Weber. Anyway I would appreciate your thoughts on this. I would use it primarily for smoking ribs, butts and chicken but I'm not sure about burgers, hot dogs etc. Any info appreciated.
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I cooked a whole beef tenderloin on Friday for a party. I turned the Grilla to 280, put the meat in and rolled it over a couple of times while temping the meat. Pulled it to let it rest at 130. Outside was plenty crusty -- not necessary to sear in my opinion. There were NO leftovers! -
I just saw The Universal Sear Daddy – Pellet Grill Searing Station on the Smoke Daddy website. This looks like a great design. It even has lava rocks! I am ordering a Pellet Pro today from Smoke Daddy, taking advantage of their Summer Special. I will be getting The Universal Sear Daddy – Pellet Grill Searing Station as well. Will report back. Link for you https://smokedaddyinc.com/product/th...aring-station/Comment
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I only use my pellet cooker for low and slow or 325 degree cooks. For searing I use my Genesis. I don't want extra grease build up in the bottom of the pellet cooker all mixed in with ash. I don't find it a problem at all using both cookers at the same time. Pellet to get the IT where it needs to be and the gasser for a quick sear. It only takes about 15min to get the gasser screaming hot.Comment
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I've seen the hipster guy from All Things BBQ (atbbq.com) do direct flame grilling on the Yoder pellet grill. I'm not sure if it has some way to avoid filling the burn pot with drippings or not...
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I assume you only use this when searing correct. If you are smoking a butt etc you would remove it?Originally posted by marc82much View Post
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Yes, as I understand it. Or, leave it in if there is enough room on the grate for your meat...just put the meat to the side for indirect (pellet type) cooking.Originally posted by dennisl View Post
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Very interesting. Anxious to hear your follow up on this. Thanks for posting.Comment
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I'm with Rod and CaptainMike on using the pellet to grill and smoke and a gasser to sear. I use my Rec Tec for pretty much everything, except when I want a crispy sear at the end (e.g chicken wings, steaks, etc.), where I use my gasser with Grill grates. This gives a lot more flexibility and cuts the cook time as I can heat up the gasser while the food is still cooking on the pellet grill, then transfer to the gasser to sear right from the pellet.
FYI- I have found that the 1/3-1/2 lb steakhouse hamburgers do not need to be seared at the end. I have tried it with and without sear and the entire family agrees that they do not need the sear. Steaks and chicken with skin, on the other hand, definitely taste better with the back end sear.
Good luck in your perfect pellet grill search.
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Here's my searing spot on the Yoder Cimarron. I've removed the deflector shields entirely.
Grill Grates above the firepot. Grill Grate Griddle at the back. Grill Grate does a great job keeping the ash down too.Comment
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I'm in the club of using the Weber with some GrillGrates for the sear, when doing a reverse sear on the pellet grill. I'm also in the club with Candy of finding no need to sear off anything I smoked for a long time. I don't even really sear burgers anymore. No flip burgers are pretty amazing for thick burgers. For smashers, it's reversed GrillGrates on the Weber. The Grilla sips the pellets at low temp, but gulps to get up to searing temps, whereas the weber is more cost effective to run above 450. I feel a bit of a moron running my big weber up to sear a few steaks or some ribs, but, it does the job SO MUCH BETTER. And I still cook a lot of griddle type stuff on the Genesis.Comment
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I have a Yoder YS-640. When I first got it I’d low and slow on it and sear on Saber or Weber Kettle depending on my mood and time. Like some here I thought the direct grilling a bit of a gimmick. It’s not. I think the drips into firebox are nominal because of the reverse sear process and the grill grates also do a good job of mitigating drips too. Love the 640 and I direct sear/cook with it frequently.
That at said I do love my Saber and my Kettles too. However, I would recommend the YS-640 without hesitation.Comment
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Thanks for all the great responses. I have a lot to think about but I’m in no hurry. I read somewhere prices might go down after Lsbor Day if I wait that long.Comment
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Hello Dennis, If you haven't already take a look at CampChefs Woodwind pellet grill.
It has a Slide & Grill for direct flame cooking and for your searing it has a Sear Box.
I pulled the trigger buying mine about a month to early so unfortunately I don't have the Slide and Grill option or the 2 meat probe controller which annoyed me but other than that its been a great grill. Take a look at it.Comment
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Thanks for the suggestion. I will definitely take a look at it.Originally posted by David0205 View PostHello Dennis, If you haven't already take a look at CampChefs Woodwind pellet grill.
It has a Slide & Grill for direct flame cooking and for your searing it has a Sear Box.
I pulled the trigger buying mine about a month to early so unfortunately I don't have the Slide and Grill option or the 2 meat probe controller which annoyed me but other than that its been a great grill. Take a look at it.
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