Pellet Grills

[yohai]

Hi All,

Coming from the world of charcoal grills, I am looking for a new one.
I love the ease of use of a gas grill, but not a huge fan of the taste, it always taste to me that a flavour is missing, and always got back to charcoal grills.

In the last month i've been exposed to the world of pellet grills.
Ive saw a lot of videos, visit store to see some of them.
It sound to me like a "mix" of ease of use of a gas and more flavour taste like charcoal.

We use to have large family gatherings that involve grilling meats :)
So i wanted to know things like:

• How much time is taking from cold start to reach the high 500-600 temp's?
• Can i grill a variety of meats together on a pellet grill?
• Can it be used for a fast grilling?
• Do I really need the grill grates?

Couple of grills that i am thinking on:

• RecTec Bull RT-700
• Pitts and Spitts 850
• Louisiana Grills Estate 860C

i saw a lot of recommendations on the RecTec and Pitts and Spitts. nothing really on the Louisiana, but the built quality of it was really impressive.

Would like to hear insights, recommendations, etc.

Thanks in advance!

 

[WaterRat]

Typically speaking, pellet grills have a small percentage of area over which you can actually "grill". While on a gasser or charcoal grill you can have fire edge to edge, on a pellet grill/smoker the fire occurs in a burn cup and heat is distributed via a steel plate and fan. Grilling occurs by sliding a portion of the plate open and placing food in a small area directly above the relatively small but intense fire. In other words, if your main interest is grilling, a pellet grill is probably not the way to go. Perhaps there are exceptions but not one I'm familiar with.

 

[zachd]

^ https://www.grillgrate.com/pellet-grills/

 

[oldsmokerdude]

• How much time is taking from cold start to reach the high 500-600 temp's?
  20 to 30 minutes to 500 or so. You may only be able to achieve that temp over the sear portion.

• Can i grill a variety of meats together on a pellet grill?
  Absolutely

• Can it be used for a fast grilling?
  Yes, especially over the sear area

• Do I really need the grill grates?
  No, but they can be helpful.

I have a Louisiana Grill (different model) and the build quality is excellent as is the controller. The estate series are very well made. I wouldn't hesitate to purchase one. That said, all the grills you mention are very good and you won't go wrong with any of them.

 

[yohai]

thanks for all the information.

With the setup like that:

• Pitts and Spitts / Louisiana
• Set a 600 temp degrees
  
• NOT opening the plate over the sear area
  
• Put grill grates as suggested on top

The temp won't be 600 even in the whole area of the grill?
If the above answer is no, i assume that "fast grilling" is only on the small size sear area?

 

[RetiredInFl]

From what I have been reading (not from actual use) getting to 500+- (at least on the "under $1K" grills I have been looking at) is usually the high temp side.

 

[yohai]

According to the spec's on the Pitts and Spitts / Louisiana, they can reach to 600+-.

I am trying to figure up, if i can use grilling (fast cooking) on the entire area,
Meaning if those temp will be even on the entire surface.

 

[bregent]

The Louisiana will reach 600 in the entire grill area. It's not exactly the same as grilling over charcoal or gas because you will have heat coming from all directions, rather that just direct heat from below - but the effect would be similar. The Pitts and Spitts say the controller has a high set temp of 600, so it sounds like it's the same. It sounds like both of these have a direct flame option, which would usually be a smaller area for direct flame cooking.

 

[yohai]

this is what i am curious about, to see how well pellet grill can fast cook on those high temperatures.
On top of it to include the grill grates and to avoid the small direct flame option.

Is there any one that try to cook like that? is their is a place that i can cook like that before buying a grill?

 

[ross77]

I have grill grates and often cook at 500. It’s somewhat similar to grilling. You’ll get grill marks but not really a direct sear like you would with flame. Personally, I’m fine with it. Cooking over wood adds a flavor dimension you don’t get from gas, even at high heat.

The downside is that it will take longer overall than a typical gas grill. The larger the pellet smoker the longer it takes. Startup and recovery from opening the lid adds to the overall cooking time. Even worse in the winter.

 

[mike243]

No flare ups is a big plus for me,gas grills can ruin a steak or burger in a NYM