I'll admit that I'm pretty much an outlier here on the forum, I think. I only smoke stuff maybe 10 times a year, though I've figured out how to cook frozen pizzas on it, so it gets used every other week on average. For that reason, plunking down $$$$ for a pellet grill didn't make much sense. When I turned 50 a little over three years ago, my better half got me a PB820 at Menards for $400.
At the time, I thought it was a little extravagant, as a Chargriller charcoal grill with smoker attachment could be had for $150, but I was intrigued by the concept of pellet smoking, and setting/forgetting, so she took the plunge that I probably wouldn't do.
When I first started it up, it wouldn't light; a call to Danson's revealed that the hot rod was flush with the pot, instead of sticking out 1/4", so after an adjustment, it worked!
First major test of it was on New Years' that year; I put a couple of butts on it at midnight, and turned it to smoke. I checked on it an hour later, and the fire had gone out. Granted, it was 0F. outside, so that was probably the main reason it wouldn't stay lit. I clicked the controller up to 200, and it was fine after that. Butts came off at about 2PM(best that I can remember), and I discovered that it was better without sauce than with it!
Over the next three years, I cooked whole chickens, ribs, a flat, more butts, chicken breasts, ribeyes, burgers, and in the past six months, DiGiorno pizzas. Anything that sits past the drip tray cooks faster, as well as food on the right, near the smokestack, but I learned early on to simply rotate food, as I used to with the Chargriller. I had my best luck with butts and chickens; ribs can be a little tough(I think I overcook them a little) as well as the only flat I did(I think it was undercooked, but it tasted good, and we ate it all). I prefer beef grilled over charcoal, but the 820 puts out acceptable food. It may have been better if I had the newer flame access drip tray, and some grillgrates, but those are another $150, which to me isn't worth it, since I already have a decent charcoal grill. I cooked a thin crust Digiorno today; took 20 minutes to steady temps at 400, baked it for 20 minutes, adding a little shredded mozz at 15 minutes. Both the crust and top cooked pretty evenly, as well as it would in the oven, and I could detect a slight smoke taste on it too, which I like.
Maybe used a pound of Lumberjack Competition?
Reliability: I've spent $15 for a new hot rod last year, and $12 for new fiber gasket to go between the hopper and drum. As best as I can tell, the controller holds the temps pretty accurately(digital readout matches the dial gauge on the lid, after things stabilize), with maybe 20 degree swings. Drip tray and flame deflector got surface rust; I had stored it outside under the cover that came with it, and like I said, I didn't use it that often, so moisture just built up over time. I cleaned and painted the drip tray with high temp paint, and baked it in the smoker for an hour at 300 before I put any food in it. I used to foil it, now I just scrape. Flame deflector is warped a little, but that doesn't bother me. It sits happily under the side porch area of my garage now, out of the weather. The drum, hopper, and chimney are still rust-free.
For about three bucks, I bought a couple of small angle brackets, attached a couple of pieces of 1x8 to it, painted the whole thing black, and attached it to the drum under the chimney. Very handy for placing a pan to load food in. That's the only mod I have done to it.
Never really measured pellet usage; seems to do really good during low/slow, not so much at 500. I'm currently using Lumberjack that I can get at Rural King for $9/20lbs. Have used hardwood heating pellets from TSC at $.10/lb, but I like the smell of the Lumberjack's smoke better, and I don't use enough pellets to matter that much, anyway.
All in all, I'm pleased with my birthday present from three years ago. Would I upgrade? I like reading about the nice grills with all the bells and whistles, but I can't see myself plunking down $$$$ for something I wouldn't use that much when what I already have does what I want it to.
It's easy, it's simple, it's cheap, and most of all, it works. Just think of it as the Ford 9N of pellet grills......
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Topic: 3 year PB 820 (Read 1404 times)