The Official Pellet Grill Smoker thread.

[SmokyDick]

When it comes to smoke flavor, is the DC good for it and does it need a smoke tube?



Also anyone with a pit boss 700fb - how is the smoke output w/o a smoke tube?


Also there seems to be new GMg models coming in march.

 

[BKING!]

Hello all. New here; picked up a GMG Daniel Boone during November sales. Love it so far. Enjoying the tons of info here. Thank you all.

Don’t be stranger around here. We like seeing pics of cooks.

 

[BKING!]

When it comes to smoke flavor, is the DC good for it and does it need a smoke tube?



Also anyone with a pit boss 700fb - how is the smoke output w/o a smoke tube?


Also there seems to be new GMg models coming in march.

I’m not sure what to think of the new look to be honest

 

[Czarbecue]

Have you used it yet? Just curios how the temps hold. I know with my Camp Chef they were all over the place..

Not yet. Got to get through the work week though. It’s actually still in my car, hiding from the wife :heh:

 

[BKING!]

Grilled some burgers and sausage at 400 deg. Had to rescue these 2/3 pound burgers about 2/3 way through by putting them on the top half rack otherwise I’d have burned them!

 

[rwalters]

Grilled some burgers and sausage at 400 deg. Had to rescue these 2/3 pound burgers about 2/3 way through by putting them on the top half rack otherwise I’d have burned them!

Had to rescue burgers from burning because the heat was to high on a pellet grill... who would’ve thunk... lol. Burgers looks perfect... but your poor weener kind of shriveled... lol!!

 

[SmokyDick]

I’m not sure what to think of the new look to be honest

Seems a bit more study.

 

[BKING!]

Had to rescue burgers from burning because the heat was to high on a pellet grill... who would’ve thunk... lol. Burgers looks perfect... but your poor weener kind of shriveled... lol!!

I already get enough of that from wife! Didn’t need to hear it on here too!

 

[BKING!]

Oh and by the way. All 3 burgers hit temp at the same time! The heat is so stickin even.

 

[Maynerd]

Oh and by the way. All 3 burgers hit temp at the same time! The heat is so stickin even.

How about some steak sears on the Mak? You got some of that?

 

[BKING!]

How about some steak sears on the Mak? You got some of that?

Not just on the stainless grates. This steak was done indirect with grill grates! Imagine what direct heat would look like.

The only pellet grills that can do steak without GrillGrates are the Cookshack pg500/1000 and Memphis grills. I don’t count Yoder just because the design pretty much requires grill grates for even heat.

 

[Joshw]

Not just on the stainless grates. This steak was done indirect with grill grates! Imagine what direct heat would look like.

The only pellet grills that can do steak without GrillGrates are the Cookshack pg500/1000 and Memphis grills. I don’t count Yoder just because the design pretty much requires grill grates for even heat.

That is so not true on the Yoder. Cooked these tonight at 350 on the Yoder. No grill grates. Sauce covered up the grill marks, so I flipped one.

 

[BKING!]

That is so not true on the Yoder. Cooked these tonight at 350 on the Yoder. No grill grates. Sauce covered up the grill marks, so I flipped one.

I stand corrected! Looks even from here. Now how did you do the direct grilling? Start to finish, beginning, end?

How many can you direct grill at a time with even heat?
Do you prefer regular grates or grill grates?

 

[Joshw]

I stand corrected! Looks even from here. Now how did you do the direct grilling? Start to finish, beginning, end?

How many can you direct grill at a time with even heat?
Do you prefer regular grates or grill grates?

It was actually indirect, meaning the diffuser plate was in. Cooked at 350 on bottom rack, for 15 minutes skin up, then flipped, cooked another 15. Then moved to the top rack. Sauced, and cooked another 15 to set the sauce.

With this method, I could probably do 40+ thighs, but that is a guess.
If I wanted to do direct, about half that, but grill grates probably would be required. I have read where people claim the Yoder has uneven heat, but mine is pretty consistent. The bottom shelf does get hotter, at higher temps, but that is a plus when grilling, and not important when going low and slow.

 

[BKING!]

It was actually indirect, meaning the diffuser plate was in. Cooked at 350 on bottom rack, for 15 minutes skin up, then flipped, cooked another 15. Then moved to the top rack. Sauced, and cooked another 15 to set the sauce.

With this method, I could probably do 40+ thighs, but that is a guess.
If I wanted to do direct, about half that, but grill grates probably would be required. I have read where people claim the Yoder has uneven heat, but mine is pretty consistent. The bottom shelf does get hotter, at higher temps, but that is a plus when grilling, and not important when going low and slow.

Oh ok. When I said uneven before I wasn’t referring to indirect. I was referring to right over the firepot with the deflector plate removed. I was saying uneven since the opening doesn’t span front to back. The grill grates would even the heat out front to back.
Not saying the Yoder can’t grill obviously. Actually out of all the pellet cooked steaks I’ve seen on this thread yours had the most impressive sear. Those yoders get so hot they actually warp the aluminum grill grates lol I saw a picture of the warped grate somewhere .

 

[Joshw]

Oh ok. When I said uneven before I wasn’t referring to indirect. I was referring to right over the firepot with the deflector plate removed. I was saying uneven since the opening doesn’t span front to back. The grill grates would even the heat out front to back.
Not saying the Yoder can’t grill obviously. Actually out of all the pellet cooked steaks I’ve seen on this thread yours had the most impressive sear. Those yoders get so hot they actually warp the aluminum grill grates lol I saw a picture of the warped grate somewhere .

I read it, that you had to have grill grates to sear a steak on a Yoder. I will concede that when direct grilling, you need the grill grates. I haven't tried it without them, but I just don't think it would work very well. The Yoder gets hot enough, that you really don't have to do direct grilling, to get a good sear though. Grill grates obviously makes it better, but it can turn out some pretty amazing food without them.

 

[BKING!]

I read it, that you had to have grill grates to sear a steak on a Yoder. I will concede that when direct grilling, you need the grill grates. I haven't tried it without them, but I just don't think it would work very well. The Yoder gets hot enough, that you really don't have to do direct grilling, to get a good sear though. Grill grates obviously makes it better, but it can turn out some pretty amazing food without them.

It definitely appears that way. I think gtsum (correct me if I’m wrong if you read this) does a lot of indirect grilling. I think this only holds true for the “high powered” pellet units for a lack of a better word. If you go indirect you need a higher temp which is something my Mak can’t do but a Yoder or Memphis can do. Plus the single layer deflector radiates enough heat to the bottom of the meat if the temperature is high enough.

I do plan on getting a Memphis, Yoder, or cookshack for more intense searing. The Mak for general grilling (everything but steak) is the best grill I’ve cooked on and that includes charcoal, gas, and pellet. It just needs more power!

 

[gtsum]

I had great success grilling on my yoder with grill grates...I was the one that posted pics of my melted grill grates also. The yoder does get pretty hot!

I do some indirect grilling, but I do a lot more reverse sears with the searing being done with the direct flame insert in and (lately) grill grates.

If I want a more all over sear I don’t use grill grates...it’s easy for the fire to get away from you though

Memphis Elite





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[gtsum]

If the pg1000 was bigger, I would like to try it...their charbroiler can’t be beat I don’t think


Memphis Elite





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[BKING!]

If the pg1000 was bigger, I would like to try it...their charbroiler can’t be beat I don’t think


Memphis Elite





Sent from my iPhone using Tapatalk Pro

I don’t think so either. My main reserve with the cookshack is I read one case of pellet hopper burn back where the hopper began smoldering a ton. Basically the fire got so intense it was traveling up the pellet ramp to the auger. Also just found out the entire grill is not 304 stainless.

They have my favorite design though. Truly indirect cooking with no risk of grease fire over the grease deflector, top down smoking with the smoke exiting several inches below the meat, and a permanent commercial grade charbroiler that gets to grilling temp in minutes.

Now we just need sleebus Jones to chime in lol