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| Grilla Smoker Grills Welcome to Grilla. Grilla's Even Temp Chamber, Keep-Heat Swing Lid, and Flavor Disk all deliver even convection heat, mouth-watering flavor, and tenderness that will make your patio the talk of the jungle. This wood pellet smoker-grill is the future of your barbecue. |
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04-02-2012, 04:47 PM
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#1 |
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Take a breath!
Join Date: 09-23-09
Location: Buffalo NY
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Got a Grilla
Received a Grilla Saturday. Seasoned it yesterday (Sunday)
Easy as pie. Received fully assembled - Unwrapped it from the pallet, cleaned the cooking grate, wrapped the flavor plate in foil to keep it clean, poured in pellets, it fired up instantly. I put a handful of pellets in the burn pan, it self ignited within 45 seconds, and after 1min 30 sec it was smoking like a champ. Cooked 5 chickens with apple pellets after seasoning the Grilla. They turned out perfect. I set the temp at 300 and it stayed there for an hour and a half...no fluctuation. I will have a video to put up in a few days... Neil
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"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com |
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04-02-2012, 05:01 PM
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#2 |
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Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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That is what I found just purred along
Kinda like there is more power than needed for the cooker It's a Corvette BBQ Dude
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Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q? |
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04-03-2012, 09:54 AM
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#3 | |
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Take a breath!
Join Date: 09-23-09
Location: Buffalo NY
Downloads: 0
Uploads: 0
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Quote:
The Grilla is a hoss. It is literally a supercharged pellet smoker... The smoke settings (there are 16) are very precise once you dial them in, took me about 4 hours to log temperatures on each setting. Then you crank the temperature, and it becomes a wood fired convection oven...my 5 chickens turned out PERFECT in an hour and a half, SO moist and tender...great flavor. We can't wait to take it to contests and compete on it, i will be posting ALOT of pics, both here and on our team website... Neil
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"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com |
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04-03-2012, 10:00 AM
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#4 |
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somebody shut me the fark up.
    
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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How much fuel was consumed for the cook Neil?
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Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum! |
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04-03-2012, 10:05 AM
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#5 | |
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Take a breath!
Join Date: 09-23-09
Location: Buffalo NY
Downloads: 0
Uploads: 0
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Quote:
After the seasoning - Build up to temp 25 minutes then 500 degrees for 1/2 hour Chicken cook - 300 degrees for 1.5 hours and 4 hours of smoke timing I used aprox 7 lbs of pellets...at about a dollar a pound - pretty good in my book Neil
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"We're a drinking team...with a BBQ problem" http://www.toosaucedtopork.com Last edited by TooSaucedToPork; 04-03-2012 at 10:06 AM.. Reason: hit enter too fast |
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04-03-2012, 10:06 AM
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#6 |
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Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
Downloads: 0
Uploads: 0
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My experience so far is
Really depends on how high I run the temps Just like any cooker Right? When cranking those high temps for it's first burn in as a example Doesn't take much to run at 225
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Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q? |
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