pellet grillin
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jtakeman
Minister of Fire
Summit, that food looks tasty! Now I gotta go raid the fridge again!
I like the fact it doesnt require power. Looks likes its on the smaller side too! Its only the 3 of us here and most of the pellet grills seem to big for us. Mostly why I stayed with the charcoal grill. But I do put some of the flavored pellets in and smoke with them.
Wonder why they stopped producing them???
I like the fact it doesnt require power. Looks likes its on the smaller side too! Its only the 3 of us here and most of the pellet grills seem to big for us. Mostly why I stayed with the charcoal grill. But I do put some of the flavored pellets in and smoke with them.
Wonder why they stopped producing them???
Its a Traeger, and my guess is they went on to bigger a better things, R&D wise. They still make some nice grills, just ya gotta plug them in. This one is pretty cool: it gravity feeds from the hopper to a removable burnpot, inside of a little burn chamber. The Heat and smoke all travels up a 4" square "chimney" into the grill... we had some reps from NDL that came in (they currently distribute traeger grills) and they were all laughing about the thing when they saw it in the warehouse: I guess it wasn't such a good seller... but I can't see why, the thing works great. I guess that 10-15 yrs ago when these were out, pellets were not in the mainstream "conciousness" yet, so everyone had a gas job to grill on.... I just got done running some dogs thru it... here's a pic of the workings of it.... I'm taking it up north brook trout fishin: I betch those guys will tase great after being smoked up on it!
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holds about 4 lbs of pellets: it'll run for about 45 minutes on that. You light it by starting a small fire in the bottom chamber. The make it get really hot, you rech into the burn chamber w/ the included tool and stir up the fuel so more starts falling into the chamber than on its own. There is not really an air control, I dunno it its really needed: it cruises fine at @350 deg temp on the outside surface of the grill, according to my trusty stovepipe thermometer. I am thinkg of installing a flat piece of metal over the air intake screen: its on a hinge so just by opening and closing the door you could regulate air int that fashion. It'll go till it runs out of fuel.
BLIMP said:
there is about a 3x6" opening on the rear of the hood to allow it to vent... i just leave the cover closed and fire it up. no glass, however.
Fsappo
Minister of Fire
That food does look good! I love a good smokey flavor when cooking my meat. I also love when vegetables are cooked on the grill too. 
brought it up north with us father's day wknd... annual brook trout fishin trip. It did a great job on the brookies we caught, kept the meat juicy, gave a nice woodsy flavor. The fact we didn't need to tie into a LP tank, or plug it in helped too, as the camping is pretty rough up there!
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