You don't need any accessories to do briskets. The stainless grates that come with it are heavy enough even for a 20+ pound packer. And it has surprisingly large cooking space, considering how little deck space it takes up.
For me, a cover is a must.
I would also recommend either the upper grate extended or the jerky rack. I opted for the jerky rack to smoke wings and pecans and such, as it gives you a TON of space. But you can also remove the lower 2 shelves and have a big upper rack. If you don't need all that, just get the rack extender. I did fit a 13x9 pan on the stock top rack (no extender) full of stuffing, but it hung over about 3". So the extender or jerkey rack would help if you need to extra space.
Other than that, the only thing I know of is the searing plate. The lack of being able to do direct flames is the only major drawback to the OG (but I don't think any Grilla can)- so I'm guessing the searing plate is their solution to that. I have no idea if it works well or not. My plan is to use a cast iron skillet for searing.
I've tried several brands of pellets. My personal favorites are Bear Mountain. I used to have to order them online, but now my local Tractor Supply Carrie's a few flavors. I also like LumberJack, but they got hard to find during the pandemic. I have not been impressed with Treager pellets. If you hold them next to premium pellets, you can see how oily they are. They don't burn as well, and make a lot more ash. Basically, I don't think you can go wrong with any 100% hardwood pellet. I try to steer clear of pellets that are cheaper wood (like ash) that just have flavored oils on them so they can call them "hickory". That flavor doesn't translate as well as hardwood pellets, in my experience.
Dang- how do I get sponsored by Grilla? I feel like I need to be on a commission structure somehow…. Ha ha!
