Grilla Mammoth

[DougE]

Looks like a fun and successful first run.

 

[SmokinEdge]

Looks like a fun and successful first run.

Yea, chicken was predictable and delicious. Skin was predictable too. Even at 375. Rubber.

 

[DougE]

Skin was predictable too. Even at 375. Rubber.

I pretty much just consider the skin as a moisture retaining barrier and nothing else, anymore.

 

[912smoker]

That sure looks nice and a great 1st cook!
I'm sure you will enjoy it and produce some great Q! How was the smoke flavor?

Keith

 

[SmokinEdge]

That sure looks nice and a great 1st cook!
I'm sure you will enjoy it and produce some great Q! How was the smoke flavor?

Keith

Smoke was very light as you would expect. Give me time to play. We can add wood to the diffuser to smolder, so we will dial this in. But wow, what a big cooker. I’d say 5 full packer briskets at once or about 10 whole pork butts at once. Or some combination but still, seriously bigger cooks with this.

 

[martoni]

Smoke was very light as you would expect. Give me time to play. We can add wood to the diffuser to smolder, so we will dial this in. But wow, what a big cooker. I’d say 5 full packer briskets at once or about 10 whole pork butts at once. Or some combination but still, seriously bigger cooks with this.

Good luck with adding wood. I never was able to get my hickory or apple to make any additional smoke. Seems like the top of the burner cover never got hot enough. I'm pretty disappointed in the smoker. Yes it has a lot of room, but the smoke isn't there. I've got mine up for sale.

 

[SmokinEdge]

Good luck with adding wood. I never was able to get my hickory or apple to make any additional smoke. Seems like the top of the burner cover never got hot enough. I'm pretty disappointed in the smoker. Yes it has a lot of room, but the smoke isn't there. I've got mine up for sale.

I appreciate that. I’ll play with it and see what I come up with. Over all though, the pellet and PID feature is enough for me to work with it.

 

[cptnding]

Hey martoni Have you used any pellet grills that gave a better smoke flavor? I have a regular horizontal pellet smoker that does ok for smoke flavor but not great. My kettles produce a much better smoke flavor but space is obviously very limited. I really like the idea of a vertical pellet smoker but I'm hesitant to drop the cash.

 

[SmokinEdge]

Have an injected butt and a small chuckie rolling now, a full rack of spares in a couple hours will go on.

 

[SmokinEdge]

Some real time information on basically my maiden voyage with this smoker.

The smoker is very smart and adjustable and adaptable. It has two main settings described as “PID” and ”PRO” the PID runs a tight temp while the Pro setting runs some temp swings but produces more smoke. This thing is very Teq oriented.

It has the option to smolder wood chunks on the top of the diffuser, but at 250 it’s just not enough heat to create extra smoke or smolder the wood. I tried wood chunks as well as chips, no dice. Turned it up to 275 and was better but still really no smoke generation. Running as is this thing burns extremely clean exhaust just vapor. So seeing that the temp adjustment to 275 was better, I decided to try another trick. This is where martoni might get interested. I removed all the chunks and chips and added wood dust. This at 275 does produce smoke, and in my limited opinion is the way to add smoke with this cooker. It’s working just fine. Instead of just a vapor for exhaust I’m now getting a visual smoke, this is set on the “Pro” setting and using dust. More to follow.

 

[SmokinEdge]

3 hours in on the butt and chuck and about 1 hour in on the spare ribs.

 

[mneeley490]

Sounds like you're on to something with the sawdust. I wonder if a tube smoker would work inside?

 

[SmokinEdge]

Dust burns just fine.

 

[martoni]

Hey martoni Have you used any pellet grills that gave a better smoke flavor? I have a regular horizontal pellet smoker that does ok for smoke flavor but not great. My kettles produce a much better smoke flavor but space is obviously very limited. I really like the idea of a vertical pellet smoker but I'm hesitant to drop the cash.

No. I think I'm gonna go back to my Cookshack. Seems like the chunks do better for me. I've generally been disappointed with the smoke from the pellet smokers I've tried. And like you, my Weber Performer (I'm on my 5th one) puts out more smoke, but obviously more difficult to maintain a temp in it.

 

[SmokinEdge]

It will make plenty of smoke.

 

[SmokinEdge]

6 hours in.

 

[DougE]

Yeah, all that liquid is me drooling lol

 

[SmokinEdge]

Yeah, all that liquid is me drooling lol

Cool thing is it all drips on each other. Flavor town.

 

[Winterrider]

I like what I'm seeing. . .

 

[SmokinEdge]

Ribs. These were not sauced just rubbed with Holy Voodoo. The color is all the cooker.

Then the butt and the chuck. Again no sauce just the cooker.