Post by: tonymoe on February 24, 2017, 07:45:32 AM
So, I've heard GMG get hot enough as well as the "pit boss" brand.
Has anyone here had experience with the pit boss?
Post by: carpsniperg2 on February 24, 2017, 07:51:51 AM
Sorry I cant help on the other brands.
Post by: 92xj on February 24, 2017, 07:55:26 AM
Pellet grills are great for their purpose.
Searing is not their purpose.
Use a cast iron skillet on the stove top cranked as high as it will go after you cook your steaks on the pellet grill to your desired internal temperature.
That method will give you the best sear, and take a lot less time. Every pellet grill out there will not get to those temps. And a pellet grill takes a long time to get it's grates to the highest temps it can possibly get to, which fall short.
GMG is good, I enjoy mine.
Rectec I feel is the best out there at the moment.
If you want to cook 4 different ways, you'll need 4 different cooking devices to produce the best food for that method. The pellet grill is not a replace all.
Post by: tonymoe on February 24, 2017, 07:59:22 AM
You're looking for a unicorn.
Pellet grills are great for their purpose.
Searing is not their purpose.
Use a cast iron skillet on the stove top cranked as high as it will go after you cook your steaks on the pellet grill to your desired internal temperature.
That method will give you the best sear, and take a lot less time. Every pellet grill out there will not get to those temps. And a pellet grill takes a long time to get it's grates to the highest temps it can possibly get to, which fall short.
GMG is good, I enjoy mine.
Rectec I feel is the best out there at the moment.
If you want to cook 4 different ways, you'll need 4 different cooking devices to produce the best food for that method. The pellet grill is not a replace all.
So the gmg won't sear? I'm just going by what others have told me on that. I haven't felt with any of them.
FYI, my 5 year old daughter says unicorns are real🙄
Post by: 92xj on February 24, 2017, 08:05:35 AM
After an hour of getting the pellet grill heated up to it's max temperature and for the grates to get hot, it will be hot enough to darken some lines on your piece of meat, if thats the sear you're looking for, then sure, they will get there.
Post by: Mudman on February 24, 2017, 08:07:58 AM
Post by: KFhunter on February 24, 2017, 08:17:13 AM
everything else ya smoke it a little or a lot, but not steak.
Post by: carpsniperg2 on February 24, 2017, 08:28:22 AM
I have the Cabelas model made by Camp chef. Awesome grill. I see temps from 59-68 smoking to 480-500 on high. So it does sear but not super good. 2 hours for thick steak? Really, wow, I do better then that. I like to preheat grill then put meat on and smoke for a few then turn it up high. 35-45 minutes for 1' thick steak.
Yeah depending on the time of year. When it's 40 outside it would take forever to get them done. Had much better luck when it was 80-90 outside in the summer then yeah it would cook them faster.
I am all propane now, even though I do miss the flavor lol
Post by: Tenkara on February 24, 2017, 08:50:05 AM
Post by: Timberstalker on February 24, 2017, 09:14:37 AM
I can sear on it at 650 plus - blacken actually.
YMMV - but the newer pellet grills will get with it.
Take a look at the RecTec's & Yoder's. Watch some videos. They are pretty amazing units.
Post by: mossy8352 on February 24, 2017, 09:32:57 AM
Post by: garrett89 on February 24, 2017, 10:46:59 AM
Post by: KFhunter on February 24, 2017, 11:00:02 AM
Post by: Fishstiq on February 24, 2017, 11:02:40 AM
As far as searing a steak goes, honestly cast iron heated over a burner (or in the oven for us glass-top types :'( ) is the way to go. At 500+ degrees, you aren't getting any smoke anyway really (especially in 6 minutes) so why use the smoker? I heat my cast to 500+, then toss in dead animal. 3 minutes each side tops. ..........thanks, now I want a steak...... :EAT:
Sorry, back on topic.... Steak searing aside, my gmg is my go to for a lot of things. It replaced my old smoker and propane bbq. I smoke a lot more now because its so easy. From all day low and slow brisket/pork shoulder/whatever, to backyard burgers and hot dogs and chicken, I love that thing! :tup:
Post by: Pnwrider on February 24, 2017, 01:52:38 PM
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Post by: whacker1 on February 24, 2017, 02:57:31 PM
Now I smoke a 1" 1/4" steak for 30 minutes to 2 hours at 130 -170 degrees and turn up to high for 20-25 minutes this time of year. takes 10 minutes to get to 400 degrees and the next 15 to get the fat to render. I pull them off and let sit for 15. I like them better than the old way of searing. I do the same with venison, beef, and many other forms of red meat. thicker equals longer, and if the meat is at room temp to start it turns out the best.
Post by: whacker1 on February 24, 2017, 02:59:49 PM
I like it to get the smoke first before hitting it with high heat.
Post by: ridgefire on February 24, 2017, 03:47:15 PM
Post by: jrebel on February 24, 2017, 03:54:56 PM
Post by: mossy8352 on February 24, 2017, 05:59:44 PM
Post by: Blacklab on February 25, 2017, 08:03:22 AM
Post by: trophyhunt on February 25, 2017, 09:18:34 AM
Post by: hayes202 on February 25, 2017, 09:38:33 AM
Post by: carvermoe on February 25, 2017, 02:27:50 PM
Love it. Never done a steak . I use my weber for that.
Post by: BackStrappin on February 26, 2017, 03:43:54 PM
Post by: Rick on February 26, 2017, 03:58:57 PM
They turn out great
Post by: jrebel on February 26, 2017, 07:46:00 PM
Except use charcoal to sear!!!!
Post by: bearhunter99 on April 01, 2018, 11:27:07 AM