Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => GMG => Topic started by: ICIdaho on September 27, 2017, 10:44:58 AM
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Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology. I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on. I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited. Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well. I now have bubbling powder coat and bare metal on that side. I might consider getting those grill grates now or go back to the propane for the high/hot cooks.
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Glad you were near the unit.
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I've had success with grill grates on the GMG as low as 325*, normally run it about 350*
Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology. I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on. I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited. Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well. I now have bubbling powder coat and bare metal on that side. I might consider getting those grill grates now or go back to the propane for the high/hot cooks.
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Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology. I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on. I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited. Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well. I now have bubbling powder coat and bare metal on that side. I might consider getting those grill grates now or go back to the propane for the high/hot cooks.
I was thinking of trying that. Glad you were able to save it. Grill grates are sounding good now, Hope you can get your paint fixed.
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I've had success with grill grates on the GMG as low as 325*, normally run it about 350*
Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology. I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on. I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited. Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well. I now have bubbling powder coat and bare metal on that side. I might consider getting those grill grates now or go back to the propane for the high/hot cooks.
Is that enough to produce a steak with some caramelizing? I don't need char, but I do like it to look like it has been bbq and not baked.
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That's the nice thing about grill grates they have a flat side if you just want Caramelization without the grill marks, i'll check to see if I have those pics I posted on the other site a very long time ago and post it for ya
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I've made the mistake of a high heat cook without cleaning or burning off. I now have two pellet grills, one for low & slow, one for high heat.
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I've made the mistake of a high heat cook without cleaning or burning off. I now have two pellet grills, one for low & slow, one for high heat.
I am certain I would have a hard time explaining away a second grill if it showed up to use only as a high heat cooker, but I might have to try it.... I was surprised by the fire as I had just scraped it down prior to start up, but I did not clean around the edges or the grease channel that drains to the bucket, maybe that is what gave it enough to go.
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I am liking my GrilGrates on a old beater gas grill. I can fix lunch in a flash while my smoker is fixing diner.
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Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology. I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on. I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited. Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well. I now have bubbling powder coat and bare metal on that side. I might consider getting those grill grates now or go back to the propane for the high/hot cooks.
Since I doubted the GrillGrate claims I did a pretty extensive test using Thermoworks Smoke and a infrared laser thermometer to see if I could get close to the claimed temperature increases. First let's say that most of the advantages of GG don't really come into play with a pellet grill, as normally we (usually) don't have a problem with flare ups, etc. I have had a grease fires in my Traeger and Louisiana grills, but in all cases it was my fault. That being said and without going into detail, my results on a virtually new GMG Daniel Boone were that at set temperatures of 150-350* GG did not increase the temperature directly above the GG or on the surface of the GG. Interestingly enough I found that the temperature on the surface of the GG and directly above the grate using the air probe of the Smoke were essentially the same. When I cranked the GMG DB up to max, I did get a 75* increase.
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Well, after close to 3 years with my Daniel Boone, I figured out why they call it open flame technology. I was cooking some T-Bones and had it cranked up to 480 with the grates in the open position and my old fire shield with no deflectors on. I had scraped down the drip tray prior to starting, but the dropping grease and the residual left on the tray ignited. Fortunately I was close by and was able to save the beef, but the interior on the chimney side that ignited did not fare as well. I now have bubbling powder coat and bare metal on that side. I might consider getting those grill grates now or go back to the propane for the high/hot cooks.
Since I doubted the GrillGrate claims I did a pretty extensive test using Thermoworks Smoke and a infrared laser thermometer to see if I could get close to the claimed temperature increases. First let's say that most of the advantages of GG don't really come into play with a pellet grill, as normally we (usually) don't have a problem with flare ups, etc. I have had a grease fires in my Traeger and Louisiana grills, but in all cases it was my fault. That being said and without going into detail, my results on a virtually new GMG Daniel Boone were that at set temperatures of 150-350* GG did not increase the temperature directly above the GG or on the surface of the GG. Interestingly enough I found that the temperature on the surface of the GG and directly above the grate using the air probe of the Smoke were essentially the same. When I cranked the GMG DB up to max, I did get a 75* increase.
Good info, thanks!
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That's the nice thing about grill grates they have a flat side if you just want Caramelization without the grill marks, i'll check to see if I have those pics I posted on the other site a very long time ago and post it for ya
Only had mine long enough to do the temp checks but the flat side is what I'd use for steaks as I agree with Meathead that grill marks are cosmetic. I'm originally from Richland BTW with family in Spokane and Seattle areas - grandparents had a farm near Cheney and Medical Lake way back in the day :)
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I've made the mistake of a high heat cook without cleaning or burning off. I now have two pellet grills, one for low & slow, one for high heat.
I am certain I would have a hard time explaining away a second grill if it showed up to use only as a high heat cooker, but I might have to try it.... I was surprised by the fire as I had just scraped it down prior to start up, but I did not clean around the edges or the grease channel that drains to the bucket, maybe that is what gave it enough to go.
I purchased the Memphis Pro used for 1/3 of the price of new with a second controller,direct flame insert,extra shelves ,cover & extra meat probes so I could not pass it up.
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I get decent grill marks with my grill grates. Searing on a gas grill is easier
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No grease fires yet but I do keep up the maintenance. Grill grates for high temp cooks have been great...