Just ordered a grilla mammoth - what should I expect?

[rzdh]

I pulled the trigger on a Grilla Mammoth! It's winter weather here so I doubt I'll be able to use it until April, but what can I expect? I already own a chimp and wanted something a bit bigger!

 

[millerbuilds]

Congrats on the new smoker, I do not know much about them, excited to hear your thoughts.

- Jason

 

[SmokinEdge]

Real nice cooker. I got mine last fall. I’ve cooked with it in the cold a few times and the double wall construction works well holding temps. I recommend you buy a cover for it, the powder coat paint fades kinda fast, more oxidizes I should say. The control panel was an issue for me, it wasn’t sealed properly to the body and got moisture inside the display. I had to take it all apart and dry it out then reinstall with sealant. Otherwise it’s a great cabinet. You can run wood chips on top of the diffuser for more smoke but for me 275-285 is where it has to run for that, lower and the chips don’t smolder and higher they just catch fire.

Let me know any other specific questions you might have.

 

[Thomassen]

I pulled the trigger on a Grilla Mammoth! It's winter weather here so I doubt I'll be able to use it until April, but what can I expect? I already own a chimp and wanted something a bit bigger!

I purchased mine last Spring. I've used if for sausages, a roast chicken, and a few briskets. I didn't get much smoke flavor on the chicken as I had the temp set for 325. The sausages and briskets are another story. I smoke my briskets overnight starting at 180. It let's me got to sleep! I then check in the morning when I get up and raise the temp to 225-250 to finish. I let it rest wrapped in a cooler for 2-4 hours before dinner. A winner every time.

 

[mobtwn28]

I pulled the trigger on a Grilla Mammoth! It's winter weather here so I doubt I'll be able to use it until April, but what can I expect? I already own a chimp and wanted something a bit bigger!

I live in wisconsin and use this smoker all winter you can adjust your rtd temp accordingly by using an internal oven thermometer. Also for extra smoke with just the pellets burning use pro mode and start with auger all the way up at 25% for about 15-20 minutes then turn down to -10% this will give you better smoke for a while but will have to repeat. Best results for great smoke profile i lay down pellets on top of diffuser and wood chunks on top of them and light pellets with a torch before starting the smoker let chunks ingnite start smoker and add wood chunks as needed get very close to same peofile as my stick burners!

 

[andsilentbob]

I live in wisconsin and use this smoker all winter you can adjust your rtd temp accordingly by using an internal oven thermometer. Also for extra smoke with just the pellets burning use pro mode and start with auger all the way up at 25% for about 15-20 minutes then turn down to -10% this will give you better smoke for a while but will have to repeat. Best results for great smoke profile i lay down pellets on top of diffuser and wood chunks on top of them and light pellets with a torch before starting the smoker let chunks ingnite start smoker and add wood chunks as needed get very close to same peofile as my stick burners!View attachment 714503

Hey Mobtown28. i am looking in to buying a mammoth. The wood chunks has me curious. After the first wood chunks are done do you put more pellets on the diffuser and more chunks on top and then reignite them or do you just have to put more chunks on the diffuser? If you are doing a brisket how many times do you usually add chunks? Thanks