Grilla Grilla

[Huskee]

Another question I have is how easy/difficult is it to use thermometer probes- do you have trouble with the sliding door & the probe wires, or is it a piece of cake?

[Huskee]

Gotcha, thansk gents! Potkettleblack Bogy

[CandySueQ]

There's a port for a meat probe right on the control board. Works well with the sliding door.

[jghorton]

The various videos I have looked at have shown temp probes without issue, and multiple probes to boot.

[jgreen]

I have found the pellets last a long time at temps up to 275. Have done 12 hours and still had pellets left. Above 275 it eats them faster. The internal meat probe works well and I have no problem sliding wires for another probe in the door just where it closes.

[Bogy]

Here's my cook from today. 3.7 lb boneless butt. Went 9 and a half hours to 203, never did have a complete stall. I'll let you judge on how it did for bark in the pictures, it tasted great. Shorter cook than some, obviously, but the Grilla was set on 225, and kept up a regular swing from 250 to 215. I'd say about a third of the hopper is left. I'll include a picture, but hard to tell from that just how much is left.
I was using Pit Boss Competition Blend because I ran out of Lumberjack (which are sold in my son's store for $9 for 20 lbs, plus his 20% discount, but he's 2 hours away). The only pellets sold within 40 miles of me, that I've been able to find, are Pit Boss. Actually, the Grilla stayed on track as far as temp, got a nice smokey flavor, and you can see, the smoke penetrated pretty good. I used Memphis Dust for the rub.

[Potkettleblack]

I think that’s about 8-10 lbs of pellets left, so more like half, than a third, but it’s hard to tell without dumping all the pellets.

[Bogy]

Potkettleblack Not that I doubted you, but today I finally had or took the time to dump the pellets in the hopper. I had done several cooks without much cleanup, and rather than pork today I have a chuck roast on that is going to be burnt ends, and I wanted to switch pellets. Emptied the hopper and vacuumed out the dust. Now I know the hopper was about half empty at this point.

[jghorton]

Nice cook and a good looking product, Bogy. I have read about the temp swing, but I didn't think it was as pronounced as you noted - somewhere in the neighborhood of a 35 degree swing is quite a lot. Other areas I have read say that one can figure about a 10 degree swing and that the Grilla does such in order to get more smoke output. I'm not sure how true that is. Have to admit, that big of a temp swing is making me reconsider.

[Bogy]

It was making really nice smoke all the way through, when I was around anyway, and the smoke had really penetrated.

[Potkettleblack]

I think I get about that swing, maybe +/- 20. Team Grilla explains that the swing is by design to improve smoke. #TrustTheSwing says My Grilla Grill on Facebook.

[jghorton]

I appreciate all the thoughts and feedback on the temp swing. I’m still giving it some thought.

[jghorton]

I want to thank all of you again for your thoughts, reflections and answers regarding the Grilla. Yesterday, I invested and now the exercise in patience until it arrives begins! :-) I already have my first three cooks planned.

[Bogy]

Congratulations! I think you will really enjoy it! Welcome to the Jungle! As soon as you do those first 3 cooks, send pictures.