She smokes a ton getting to set point, then pants, at say 200F, very little smoke, when it needs more fuel to maintain temp, a little smoke. Then the stack seems clear. Stack cover two inch clearance.
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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Hi Nate, I don't have a comparison, so it it normal, at temp (say 200), to mostly not see smoke, like none!
The Daniel Boone, made in China IMO is not well made. The guys at GMG are helpful, good.
1st year.
Allot When it does smoke, leaks from hood. Placed flash light ON, closed the lid, took pics, GMG send new hood, not real helpful as it does not mate to body, well. In fact BBQ gasket, was no help, do to mating (hood to body) abnormalities.
Next It has WIFI controller, the whole unit went out, sent new controller
They say for hot & cold spots, move heat shield to right, moved as far as possible, little bit better.
Food heat probe, bad they sent a new one
Owners manual, binding job not good, pages fall out, they sent replacement.
Note: While at temp. I expected to see pretty much continuous, lite blue gray, smoke, coming out the chimney. Is that reasonable
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Not really a reasonable assumption. Like your oven, it will cycle on and off and have a swing. My Grilla folks have engineered the grill to swing for greater smoke production. As a result, I have periods of huge smoke and periods of none. Somehow, any time I want to check on something on the grill, it’s in a heavy smoke phase, and I get blasted with smoke.
What you are experiencing is a natural consequence of pellet cooking. How are your results with the cooker, despite all the struggles. At the end of the day, the results of the cook are the main consideration.
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Do u mind me calling you PKB? Grilla pellet looks interesting, smaller foot print! I was thinking about a MAK-1. I understand the concept, temp control, when dips below set point, burn more pellets. This would be like smoke signals, puff....no puff... puff. The term in industry is 'hunting'. Maintain set point & smoke when more heat required to maintain set point.
My only real comparison is, with commercial smoke, restaurants, so not fair comparison. Do u work for Grilla?
Thanks
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My neighbor recently got a rec-tek. I have seen it in action. There is constant smoke. He had a camp chef, it would alternate between puffing out smoke and running clear. Not so with the rec-tek. Constant thin smoke. Don’t know about higher temperatures, my guess is it would run thinner smoke as temp increases. That is just a consequence of pellet cookers.
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
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Motovlogging for the freedom of old Hippies...
https://www.youtube.com/c/LonnieMac
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Pits:
Weber Performer Deluxe W/ SNS, Craycort CI grates
WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
RecTec 590
WSM 18" W/ Upside-down door mod
Camp Chief Flattop, The big one...
Weber Genesis II S-335
Texas Fire Pit
Thermos:
Maveric's Most all of em...
FireBoard W/ Fan Control, GURU Fan
ThermoWorks, most all of em...
Meater
The Rec Tec puts out some really good smoke in the low smoke mode. Their algorithm and WiFi are unmatched. But as with most all pellet grills, they are too efficient at burning fuel at any higher temp to lay down smoke.
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Founding Member
- Aug 2014
- 2086
- Hays, KS
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Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
My Yoder puts out a constant stream of clear blue smoke at temps 300 and less, however, as it gets hotter I have less smoke. My GMG David Bowie seems to leave a film on food as it cooks. Very thin and I didn’t really notice it until I got my Yoder. It seems to have a thicker smoke in appearance with less smoke flavor.
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Club Member
- Jun 2016
- 2374
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I should clarify comment above. Grilla has smoke constantly when at a smoking range temp. It’s just that it’s not necessarily generating smoke through the whole cook as it cycles and swings. The wall of smoke that I frequently encounter is on the upswing, but when I open and it’s not on the upswing, it still has smoke, just not that wall of new smoke.
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Mine does that too. For a pellet unit, I am really happy with the smoke. The Grilla controller is designed to swing the temps through a bit wider range to get more smoke. I chuckled at your comment about opening it though. I get that too.
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If I keep it open to long, temp drops and it kicks the smoke cycle off, so some of it is self inflicted. But man, getting a hit or two of the heavy smoke kinda blows my ability to taste smoke for a bit.
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Club Member
- Jun 2018
- 342
- Centreville, VA
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GMG Daniel Boone
Weber Spirit E-310
GrillGrates
Weber Performer Premium 22"
Vortex
Slow 'N Sear 2.0
Drip 'N Griddle Deluxe
EasySpin Grate
Cajun Bandit Rotisserie
Weber 26" Kettle
XL Slow 'N Sear
FireBoard
Maverick XR-50
Thermoworks Thermapen
Instant Pot Accu Slim Sous Vide Circulator
Are you using a temp probe to monitor the grill surface temp or are you relying on the built-in temp probe and just setting it to cook at 200 and assuming that is an accurate cooking temp? I just did a cook this weekend on my GMG where outside temp would have been a major issue if I wasn't using additional probes. If I had my GMG set to 200, it probably would have actually been cooking somewhere closer 300-350.
Details in my post here - https://pitmaster.amazingribs.com/fo...lute-must-have
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