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Green Mountain vs Grilla--Any Thoughts

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vnmg331

Knows what a fatty is.
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I'm looking at getting a pellet grill finally. I can't decide between a Daniel Boone and Jim Bowie, but it looks like the Grilla Silverback hits the sweet spot. Any thoughts on the quality and cooking differences on these two grills?
 
Well, I have not cooked on either one. However, I have done quite a bit of reading. If in your shoes, with those two cookers as my choice, I would go with the Grilla Grills Silverbac. I think the bang for buck is there, and I think they have done a nice job of putting the heavier gauged metals in all the right places.
 
I have a GMG Daniel boone wifi, the build and quality is really good with a excellent price point IMO. The wifi is a bit tricky to figure out but works great once you figure out how to use it and their is server mode so you can connect from anywhere. The wifi option has temp profile settings also, so you can set it at X temp for two hours then increase it.
 
miked125 said:
I have a GMG Daniel boone wifi, the build and quality is really good with a excellent price point IMO. The wifi is a bit tricky to figure out but works great once you figure out how to use it and their is server mode so you can connect from anywhere. The wifi option has temp profile settings also, so you can set it at X temp for two hours then increase it.
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yeah, the Silverback just doesn't have the wifi which I would use. I wonder which is best for grilling steaks?
 
vnmg331 said:
yeah, the Silverback just doesn't have the wifi which I would use. I wonder which is best for grilling steaks?
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You mention steaks... would this be your primary grill? What do you currently cook steaks on?
 
rwalters said:
You mention steaks... would this be your primary grill? What do you currently cook steaks on?
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Weber Performer--running out of room though. Have a large family. I could by a 26.75 kettle, but would like to try a pellet grill. We don't have steaks that often.
 
vnmg331 said:
Weber Performer--running out of room though. Have a large family. I could by a 26.75 kettle, but would like to try a pellet grill. We don't have steaks that often.
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Well, we have something in common. I too have a large family. I have a pellet grill and a 26.75” kettle. Love them both. If you currently enjoy grilling on your Performer, than you’d probably LOVE the 26.75” kettle. As far as grilling capabilities, IMO, there is no comparison between a kettle and a “regular” pellet grill. IMO, if a pellet grill is gonna do a respectable job in the grilling department, it must be one that offers some type of direct flame exposure. With that said, pellet grills with no direct flame actually do quite well at high heat roasting/ultra light grilling (things like chicken and burgers — just have to have a model that can exceed 400° cooking temp). Just don’t expect an impressive sear without direct flame exposure. My pellet grill happens to have direct flame, and I use it to grill on as often as I do my kettle. Love em’ both for grilling :)
 
vnmg331 said:
I'm looking at getting a pellet grill finally. I can't decide between a Daniel Boone and Jim Bowie, but it looks like the Grilla Silverback hits the sweet spot. Any thoughts on the quality and cooking differences on these two grills?
Click to expand...

I've had both a GMG Daniel Boone and a Jim Bowie. I also have a GMG Davy Crockett. My experience is that the JB is the most temperamental of the entire family of smokers. Everything always seemed to take on longer to cook in the JB than any other pellet smoker I've ever had. I always felt like I was fighting with that smoker. The smoke profile on the JB is also super light. I found the DB that I had to be rock solid on temp and it cooked as expected. Neither my JB or DB had Wifi, but my DC has WiFi and I love that feature. Prior to getting my DC, I always thought the WiFi was not a big deal. However, after having WiFi, I wouldn't do without it.

I don't have any experience with the Grilla units, so can't help you there. Good luck!
 
GrillaGrills is a great company that makes a hell of a product. Something to consider is they are doing a sale right now on the "Old" Silverbac model...$599 (free shipping) gets you the old Silverbac and 2 20Lb bags of pellets.
 
What about build quality? I looked at a Daniel Boone and it seemed just a bit light duty. Is the Silverback heavier built?
 
vnmg331 said:
yeah, the Silverback just doesn't have the wifi which I would use. I wonder which is best for grilling steaks?
Click to expand...

The GMG can get up to 500F and I have done a steaks on the GMG when there was a fire ban. I Used something inside the grill like grill grates or a cast iron plate/skillet to get a good sear. If I am doing a big steak, I use the GMG for indirect then sear it off on the big green egg.
 
I have had a GMG DB for a few years now and I still enjoy it very much. I am still very pleased with my purchase. It was an affordable entry option for me, and I have learned to cook with it. There are certainly better rigs out there, and I cannot claim to know the best. I would just give the the following advice: Calculate your entry price, research, dive in, cook a LOT, and learn your cooker. Good Q can be done almost anywhere.:grin:
 
vnmg331 said:
What about build quality? I looked at a Daniel Boone and it seemed just a bit light duty. Is the Silverback heavier built?
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I've had a DC and a JB for a few years now. Have yet to have anything fall off, and I haven't managed to poke my tongs through the walls either.
 
rwalters said:
Well, we have something in common. I too have a large family. I have a pellet grill and a 26.75” kettle. Love them both. If you currently enjoy grilling on your Performer, than you’d probably LOVE the 26.75” kettle. As far as grilling capabilities, IMO, there is no comparison between a kettle and a “regular” pellet grill. IMO, if a pellet grill is gonna do a respectable job in the grilling department, it must be one that offers some type of direct flame exposure. With that said, pellet grills with no direct flame actually do quite well at high heat roasting/ultra light grilling (things like chicken and burgers — just have to have a model that can exceed 400° cooking temp). Just don’t expect an impressive sear without direct flame exposure. My pellet grill happens to have direct flame, and I use it to grill on as often as I do my kettle. Love em’ both for grilling :)
Click to expand...

rwalters--My main reason for getting another grill is more space. I have considered a 26.75 kettle quite a bit in the past. When do you switch over to your pellet grill? Is it mainly for convenience?
 
vnmg331 said:
rwalters--My main reason for getting another grill is more space. I have considered a 26.75 kettle quite a bit in the past. When do you switch over to your pellet grill? Is it mainly for convenience?
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That’s a great question and caused me to pause for a minute. Yes, I would have to say that the biggest reason I find myself grilling on my MAK more than my big kettle is mainly due to convenience. Because my MAK offers direct flame exposure, the results are pretty impressive. However, the MAK does not lay down the same flavor profile that “grilling” directly over lump charcoal, using GrillGrates, does. It’s not like the kettle is difficult to get up and running... with lump charcoal I can have it up to temp just as quickly as my MAK... BUT, with a busy family, I often find myself “flipping the switch”. :)
 
rwalters said:
That’s a great question and caused me to pause for a minute. Yes, I would have to say that the biggest reason I find myself grilling on my MAK more than my big kettle is mainly due to convenience. Because my MAK offers direct flame exposure, the results are pretty impressive. However, the MAK does not lay down the same flavor profile that “grilling” directly over lump charcoal, using GrillGrates, does. It’s not like the kettle is difficult to get up and running... with lump charcoal I can have it up to temp just as quickly as my MAK... BUT, with a busy family, I often find myself “flipping the switch”. :)
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thank you
 
As far as steaks go I know Mark and Emily Williams from Swine Life BBQ cook on a Silverback For SCA comps and they have both won contest cooking on it. Emily just placed 7th on the Friday round at the World Food Championship and she cooked on a Sliverback.
 
WrightonQ said:
As far as steaks go I know Mark and Emily Williams from Swine Life BBQ cook on a Silverback For SCA comps and they have both won contest cooking on it. Emily just placed 7th on the Friday round at the World Food Championship and she cooked on a Sliverback.
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WOW! Any details on how she does her pellet cooked steaks. Personally, as much as I love my pellet grill, I much prefer charcoal for steaks. BUT, I’d love to learn how others turn out killer pellet grilled steaks :)
 
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