Hi All,
So, just purchased a Grilla Silverbac pellet grill. Assembled with the boy and then gave it a run yesterday. Here are some observations on the cook.
1.) I am a big fan of the convenience of pellets. I was able to throw the ball around with my softball star while chicken chugged away.
2.) The smoke is intermittant as the folks at Grilla have the 'swing' programmed to puff it during the cook.
3.) Smoke was present but not overwhelming. I am not a huge fan of a 'ton' of smoke, so this is ok.
4.) This may be a reflection of my experience (my first spatchcocked chicken, so I'll need to search the forum for answers here), but my dark meat was done well before my breast meat. Not sure if that is a characteristic of the SC chicken layout or if I need to turn the meat during cook.
5.) I started the chicken low to get more smoke (275) and then jacked it to 375 to crisp the skin up. Didn't work, skin wasn't that enjoyable (gluey), but I think that is common on lower heat. Guessing I need to add more time/temp to get that crispness. Maybe chasing my tail? Not sure yet.
6.) I'm an idiot, as I forgot to put an oil drip can in the holder. Small stain and curse words uttered, but fixed.
7.) Overall, a good experience. Guess I need a 'Q' notebook or diary to remember all these observations.
Be testing a pork butt and wings later this weekend.
Thanks,
B
So, just purchased a Grilla Silverbac pellet grill. Assembled with the boy and then gave it a run yesterday. Here are some observations on the cook.
1.) I am a big fan of the convenience of pellets. I was able to throw the ball around with my softball star while chicken chugged away.
2.) The smoke is intermittant as the folks at Grilla have the 'swing' programmed to puff it during the cook.
3.) Smoke was present but not overwhelming. I am not a huge fan of a 'ton' of smoke, so this is ok.
4.) This may be a reflection of my experience (my first spatchcocked chicken, so I'll need to search the forum for answers here), but my dark meat was done well before my breast meat. Not sure if that is a characteristic of the SC chicken layout or if I need to turn the meat during cook.
5.) I started the chicken low to get more smoke (275) and then jacked it to 375 to crisp the skin up. Didn't work, skin wasn't that enjoyable (gluey), but I think that is common on lower heat. Guessing I need to add more time/temp to get that crispness. Maybe chasing my tail? Not sure yet.
6.) I'm an idiot, as I forgot to put an oil drip can in the holder. Small stain and curse words uttered, but fixed.
7.) Overall, a good experience. Guess I need a 'Q' notebook or diary to remember all these observations.
Be testing a pork butt and wings later this weekend.
Thanks,
B
