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Posted By imacman,
Mar 8, 2013 at 11:47 PM
aww man , why you wanna do me like that? thought we were buddies
Really no reason not to. You miss out on either flavoring oils or the actual wood. Traeger pellets are mostly alder with flavoring oils. Bear mountain are alder mixed with the wood they claim on the bag.
No offence meant to anyone. I spent some time looking at it at HPBA expo. I didn't like the double doors. Fit and finish was only so so.
duly noted, and thanks brad for the comment, i will pass this on to "r&d". without comments you don't know what anyone thinks therefore, you don't know if you need to work on it.
FWIW i have seen it (as well as several others) in action, performance wise it kicks fanny. aesthetics OTOH are something we can work on, especially if we get feedback telling us we should do so.
BTW, you wont offend me, i appreciate the feedback. thanks man!
i thought so as well, turns out some pellet companies making heat pellets use plastics to lubricate the extruder dies, food grade pellets are manufactured without using plastics in this way (veggie oil from what im told). so its suggested to only use food grade pellets with the grills.
geez guys , you really need to check out the pellet cooking forums .
I second that opinion! My GMG DB is the balls.
i'll wait for the convertible unit. the one where i can heat my house in the winter, then in the summer wheel it outside and grille some steaks :-D
My GMG DB was busy most of the afternoon today. Grilled homemade hot Italian sausages for lunch. Pre-baked some individual sized pizza crusts on the pizza stone....makes homemade pellet grill pizza a snap. Baked 3 large potatos, grilled asparagus, and grilled a couple of big sirloins for supper. Good eats
The easy blaze I burned this season were marked in big letters 'safe for cooking'.
I cannot see myself spending that much on a grill!
If it is built with the same gauge steel as my ESW stove, it would be a beast!
I am waiting to see if stoveguy2esw gives up his Big Green Egg for the pellet grill.
we shall see, i'll have one soon. doubt i'll give up the egg though, i love that thing will probably use both
I have a Treager and I'm not completely happy with it. It kicks azz in the summer but get a cool 50* evening with wind and I cant get it to heat much past 350* and that makes it hard to cook a steak. Not impossible but combine that with the indirect heat and its not the ideal grill for steaks and burgers. I have smoked turkey when it was 20* overnight and that worked well but it was only running about 150* so I had to crank the heat up to finish it.
That said, I'm looking for a better pellet grill. GMG looks very favorable but I dont know if they use direct heat or not? How does the Englander do in the cold wind?
PS: I'm also not a fan of the double doors. A single door that lifts up would be better. Also if it had some high temp rope insulating around the edges of the door, it would hold in the heat better in the cool wind. I have thought about this mod for my treager.
Look at a Kamodo such as Big Green Egg, Kamodo Joe etc. Not pellet grill but will do everything that you want from low and slow 180 deg smoke to 900 deg sear even when it is 0 degrees ,mid winter.
I have seen those but dont know much about them. Are they elec. or what? If they are not pellet, how do you smoke on them?
PM sent, dont want to hijack the thread
Sorry, so many are so worked up about the pellet grill, that they dont see the beauty of a simple komodo
Too bad cause it is soooooooo good
Frankly I am open to being a consumer test site for the new pellet grill.
OHHHH, they ae free, now I get it
I have a thousand pounds of their steel in the house. Might as well have a few hundred pounds of it out back. Blew off charcoal and gas grills years ago and grill with wood. Might as well give pellets a try.
No doubt that Englander is a solid company with quality product and top notch support.
Curious, you got away from charcoal. I can understand the briquettes but what about lump? Seems to me that lump will have the characteristcs of wood? Of course as you are already burning wood for heat and have the seasoned fuel around, its right there and ready to use.
this is one of the biggest selling point for the ESW grill. unlike the traeger which is basically a smoker not so much a "grill" ours has both direct heat over a cast iron grill surface as well as indirect. so, you can smoke "low and slow" or punch it up high to sear steaks cook burgers and such. as for sealing the firebox, the gasket must be "food grade" it cannot absorb liquids at all or it will not pass certification. heat loss around the door is negligible anyway, as for cooking in the cold, not having one yet myself (will fix that once we get enough stock built up) i dunno, but roger (one of our v.p.'s ) used his all winter and has actually sold his BGE, he said he can cook on it in the winter as well as he did in the fall when he took it home. i doubt there would be any issue on the "direct" side regardless, might have to run the temp control a bit higher when its cold to get the right temps in the indirect method , the unit has a free air temp gauge in the door on the indirect side to help in this.