My Original Grilla tops out at 400-450, so if you've never gotten it up to 500, it probably won't go! My set start point is 350 and it'll run that temp well.
"Freshness" isn't a description for pellets! Wood sawdust processed in a pellet mill is sterile because of the temperature of the mill itself. Just because a pellet was made yesterday, that doesn't mean that it's better than a pellet made 2 years ago (assuming no moisture interaction). The Grilla Guy may have been asking if the pellets had been in the hopper a while. That's really a point of moisture possibility. Hopper doesn't seal tightly and humidity can swell pellets up. Pellets don't work well if they are wet and sometimes a wet pellet isn't compromised to the point of dissolution (i.e., it don't look no different than a pellet out of the bag!).
I was hanging out at Memphis in May several years ago and the team was using bags of pellets as their canopy anchor. Bags of pellets were on the wet ground. I told them not to use those pellets in the W'Ham cooker. They didn't listen and even though the pellets looked "normal" they dissolved and swelled up in the auger and stopped the cooker cold.
jghorton I've found that a decent sear can be had on a Grilla using a cast iron pan or Grill Grate Griddle on the cooking grate right above the firepot. My BGE works better!
"Freshness" isn't a description for pellets! Wood sawdust processed in a pellet mill is sterile because of the temperature of the mill itself. Just because a pellet was made yesterday, that doesn't mean that it's better than a pellet made 2 years ago (assuming no moisture interaction). The Grilla Guy may have been asking if the pellets had been in the hopper a while. That's really a point of moisture possibility. Hopper doesn't seal tightly and humidity can swell pellets up. Pellets don't work well if they are wet and sometimes a wet pellet isn't compromised to the point of dissolution (i.e., it don't look no different than a pellet out of the bag!).
I was hanging out at Memphis in May several years ago and the team was using bags of pellets as their canopy anchor. Bags of pellets were on the wet ground. I told them not to use those pellets in the W'Ham cooker. They didn't listen and even though the pellets looked "normal" they dissolved and swelled up in the auger and stopped the cooker cold.
jghorton I've found that a decent sear can be had on a Grilla using a cast iron pan or Grill Grate Griddle on the cooking grate right above the firepot. My BGE works better!
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