I’ve been looking at the Grid Iron as an option for a higher capacity pellet smoker to replace my Cookshack PG500. How many of you Grid Iron owners have the Pro Shelf Unit? How much total cook space does it give you? Can anyone tell me how many inches in height are between each rack?

There’s not much info on their web site, so any help would be appreciated.

 You can always contact G I and ask.

You can always contact G I and ask.

Canadian John is correct. Give Tim a call for the best info

I use to own a PG500 (which I loved) but eventually replaced it due to lack of size. I now have a Grid Iron with Pro Shelf and without a doubt you will have the space. I started doing some catering and needed the space so the Grid Iron with Pro Shelf was the perfect fit. I mostly use my Grid Iron for "smaller" size meats like ribs, sausage, turkey breast, wings, etc. when I'm doing catering jobs.

You will not be disappointment, it is a cooking machine

I agree with everyone's comments. I think the Pro Shelf option is a must have option for these grills; the cooking flexibility is amazing. One lesson that I learned however! I placed some jalapeno/cheese stuffed meatballs on a rack then placed them on the top shelf. When I came to check them, I found that they had all been squished down by the  lid insulator that is an option on these grills ( reduces the top shelf and lid clearance by approx 3/4"). You can see the lid insulator in the previous photo. Oops, they still tasted great! Hope this helps your decision! FYI:  Blaz'n has a temperature probe port on their grills, a convenience that is not essential but nice to have. I know another manufacturer charges extra for these. Merry Christmas everyone!

I have had the GI for almost a year. I added the pro shelves and WiFi since I bought it. They are great additions to the grill. I have done 2 different 10# batches of jerky since I bought the shelves, they worked great. I put 10# on just the 2 large shelves. Could probably get close to 20# on it if you loaded it up. It really increases you options. Since I got the pro shelves, I do most of my smoking on the bottom shelf instead of the main grates. It gets the meat  a little farther away from the heat deflector.

ISince I got the pro shelves, I do most of my smoking on the bottom shelf instead of the main grates. It gets the meat  a little farther away from the heat deflector.

I do the same.

Hey guys, thanks for the info and picture. That’s the first GI I’ve seen with the Pro Shelves. I emailed them to get some more basic information. I’ll end up giving them a call if I get closer to making a decision on it.

That unit looks great for jerky.  I know the unit can stay at a low temp too when the weather is decent.  If I recall, it was probably in the 155°-160° range on the smoke setting.

Tim replied to my email on dimensions, so for anyone else who is interested, here they are:

Qty 2 - 17 1/2" x 31" shelves (542.5 sq in per shelf)
Qty 1 - 12" x 31" Shelf. (372 sq in)

That’s an additional 1,457 sq in. From the looks of the installation the racks reduce the main grates usable area to the same width as these grates (so 31” instead of 36”) which makes the main grate usable space 19.5 x 31 = 604.5 sq in for total usable space of 2,061.5 sq in. which is over 400 more sq in than a Yoder YS1500. 

Tim also mentioned you have about 2 1/4 inches between the shelves.

I may look into that for my grand slam if I decide to keep it.

I may look into that for my grand slam if I decide to keep it.

So Bar-B-Lew, why are you thinking about getting rid of your Grand Slam?

I may look into that for my grand slam if I decide to keep it.

So Bar-B-Lew, why are you thinking about getting rid of your Grand Slam?

I bought it used, and it needs a little work.  And, I have too many other grills.  I plan to get my Traeger XL running again this spring and that may go back to being my chicken wing grill instead of the Grand Slam.

I use to own a PG500 (which I loved) but eventually replaced it due to lack of size. I now have a Grid Iron with Pro Shelf and without a doubt you will have the space. I started doing some catering and needed the space so the Grid Iron with Pro Shelf was the perfect fit. I mostly use my Grid Iron for "smaller" size meats like ribs, sausage, turkey breast, wings, etc. when I'm doing catering jobs.

You will not be disappointment, it is a cooking machine

This thing is Sooooo Sexy
I'm really wanting to upgrade

ISince I got the pro shelves, I do most of my smoking on the bottom shelf instead of the main grates. It gets the meat  a little farther away from the heat deflector.

I do the same.

I also do the same.  I have 2 temp probes on the bottom grate for monitoring purposes.