I'd like to add a pellet smoker to my back porch arsenal of cooking gadgets. Is the Traeger that much better to pay the premium for over similar smokers like the Pit Boss? Looks like it's about $400 more or so.

I bought a Grilla the other day. I'm still waiting for it to arrive. Might be another brand you consider.

I've had both and I prefer the Pit Boss over the Traeger with the main reason being temperature consistency. They both did everything that I wanted to do, the temperature swings of the Traeger were substantial.

I know you didn't ask, but have you considered the gravity fed smokers that use charcoal/wood instead of pellets?

On the Traeger vs PitBoss debate - I have extensively used both, and personally owned a PitBoss for about 5 years. The money for the Traeger is just for the name. Several other brands have exact same, if not better, features for less money. If you are looking for a budget option, PitBoss has several models you should consider.

That being said- the prices of these grills have crept up. Now, you can jump up to a SUBSTANTIALLY better grill for not that much more. Examples would be Grilla and RecTeq. If you are wondering if spending more will get you a better grill, completely skip Traeger and go with a Grilla or RecTeq. I just got my Grilla OG, and freaking love it. It is infinitely better than my PitBoss (which was a good, entry level grill). I know a few people with SilverBacks, and they are outstanding as well, and have a more traditional shape and function.

Also, I used to be very worried about grills "holding their temp". I even swapped the analog controller on my PitBoss for a PID controller. It certainly held temp, but also never produced as much smoke that I really wanted. Grilla helped me to understand why. Smoke production directly correlates to temperature swings on a pellet grill, with fuel being dumped and then burning. A PID that keeps it at a constant temp, will slowly trickle the fuel, never giving you those smoke producing swings. One of my main reasons for going with Grilla is they embrace this- they have a PID mode (which keeps a constant temp) and a PRO mode (which allows 10-15 degree swings, and produces more smoke). The double walled construction will keep temp dead on, even in 20 degree weather (I live in Colorado, and tested that theory last night). But the PRO mode is a game changer for me, just have to adjust my mentality about the temp swings and embrace them. So far, the results are outstanding.

I'm looking at jumping into the pellet world and I'm leaning towards a Grilla over a RecTeq. I really like the sliding lid design of the Grilla Alpha, but can't figure out why it costs more than a Silverbac even though it's smaller. Any clue? Maybe just non-standard design?

I really like my GMG. It's been flawless for a year plus. Not sure why they don't have a larger following.

555-PINF said:

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I'm looking at jumping into the pellet world and I'm leaning towards a Grilla over a RecTeq. I really like the sliding lid design of the Grilla Alpha, but can't figure out why it costs more than a Silverbac even though it's smaller. Any clue? Maybe just non-standard design?

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I called and discussed that exact question with them. What I was told is it is more expensive to manufacture. It is a slightly smaller cooking are on the OG than the Silverback. But there is a video where the guy takes the grate from the OG and puts it on the Silverback, and you can see there really isn't much of a difference. How often are you truly cooking edge to edge on a traditional barrel cooker anyway? Also, I got the "jerky rack" for the OG, and I can fit more in it now than I could in my 850 sq.in. PitBoss.

For me, the cylinder design was a the tipping point. It really cooks and smokes much more evenly, no hot spots at all. It produces a consistent nice clean blue smoke. And, it takes up less of my deck space (which is at a premium for me). The Alpha Control is so easy to use, and seems to work really really well. I'm not sure if the Silverback has the same auger system as the OG, but since getting it I really respect how they made the auger function. It sits at an angle, and is above and offset from the burn pot (as opposed to right at the edge of the burn pot as in most grills). It drops pellets onto a little metal tray, which then they slide into the burn pot. This is great for 2 reasons- I think it will significantly reduce the likelihood of back-burn in the auger tube, and you can audibly hear when the auger is dropping pellets. So you can hear that it is starting up properly, or hear if it ever happens to run dry. The little viewing window is really cool too, so you can see what's happening under the hood. Not really functional, but super cool to be able to see the glow of the fire, and see everything is working as it should.

On both the Silverback and the OG - the build quality is outstanding. The metal is thick, and all the stainless components on the interior are thick and strong. They don't cut corners, and it shows. The Silverback requires a bit of assembly. The OG is basically plug & play. Tip it up out of the box, screw on the shelves, and install the grates. You can have it fired up within 30 minutes of deliver if you want.

For me, the OG has been worth every penny. If you watch their site, they often run some form of a 10-15% sale. I got mine on a straight up 15% off discount. But I have also seen them run sales for free pellets or accessories which equal $100-160 dollars. They just finished their fall sale, so I would expect a possible winter sale after Thanksgiving. Having the grill now, I would gladly pay full price for another one.

I can also say, Grilla's customer service is TOP NOTCH. They actually sent be a Silverback instead of the OG. They immediately fixed the issue, and had a new grill shipped out to me within hours. They then worked to get the wrong grill picked back up, as the freight driver was being a bit of a bum (not Grilla's fault). Grilla was very responsive, and very much concerned that I was completely satisfied and made whole. I didn't have to raise a stink about anything to get things done, they took great care of me.

I have a Pit Boss. Buddy I hang out with a lot in my neighborhood has a Traeger. Our wives are friends and we eat at each others houses all the time. Stuff like brisket or pulled pork smoked on either one is the same. My Pit Boss has a sear station on it, his Traeger does not. That sear station is the difference maker for steaks in my opinion if you're doing reverse sear or finishing them off after cooking them in a sous vide.

Thanks for sharing. I have a big 48" custom built Klose stick burner that I've never managed to fill up, so the smaller size of the Alpha is a plus, IMO. I just like the simplicity of set and forget - my wife has expressed interest in smoking some stuff, herself, but she has no desire to fight all that true wood smoking entails. I'm hoping this may be a good intro for her.

I'll start watching for a Christmas type of sale and pull the trigger.

Following.
Academy running a deal on this Pit Boss version. Been thinking of getting into the pellet grill game. New house moving into has a perfect spot for it, previous residence was tight on patio space.
Pit Boss Navigator 850 Wood Pellet Grill - $499

And thanks to the above insight from all!

You won't be disappointed. I bought one for my boss, whom was a die hard stick burner, and he has raved about how much he enjoys the Pit Boss.

If you sous vide your steak, how much additional time are you looking at to start up the pit boss and prepare for a sear on it, compared to cast iron on the stove?

Is this what y'all are calling the the Grilla OG?

https://www.grillagrills.com/products/grilla-alpha

OnlyForNow said:

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If you sous vide your steak, how much additional time are you looking at to start up the pit boss and prepare for a sear on it, compared to cast iron on the stove?

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If you are sous vide'ing the steak, it's legimitaly no extra time. You just have to start the grill and let it get up to temp (just as you would with a skillet). Either is done while the steak cooks, so it's no different really.

What you can't do with sous vide or just a skillet, is a good reverse sear. By far it's my favorite way to eat steak. You smoke it at 225 until it reaches an internal of 120- then pull the steak and let it rest for 5 mins, while you crank the grill up as high as possible and open the deflector plate (on a Pit Boss). You then sear the steak to your prefer doneness.

Beautiful crisp sear on the outside, amazingly tender and juicy meat inside- all with a nice subtle smoky flavor. Perfection.

sdc177 said:

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Is this what y'all are calling the the Grilla OG?

https://www.grillagrills.com/products/grilla-alpha

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That is the Grilla OG. Some people mistakenly call it the Alpha, but Alpha refers to the "Alpha Connect" controller. So you can have a Silverback Alpha, Chimp Alphe, etc.

It used to be the only grill Grilla made, so it was just called the Grilla. When they came out with other models, they didn't rename it- and so now it's confusing. Most just refer to it as the OG (Original Grilla/Gangster)

Whatever you call it- it is freaking awesome.

Makes sense, I didn't really think about the 2-4 hours in the sous vide bath.

Heating up the pitboss takes 5-10 mins or more like 30+?

OnlyForNow said:

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If you sous vide your steak, how much additional time are you looking at to start up the pit boss and prepare for a sear on it, compared to cast iron on the stove?

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You don't have to let it get up to temperature to sear steaks. The sear station opens up right over the combustion pot. All you gotta do is turn it on then come back in 5 minutes when it's completely lit and put the meat on the grate over the flames.

Good to know. Hopefully next purchase in 6 months.

"my wife has expressed interest in smoking some stuff"

10 minutes at the most

I have the pit boss. It's been great until recently.

The sear sliding piece I feel is the culprit. If it's not flush with the bottom piece, it will cause a huge flare up.

Cooked a brisket overnight only to discover it turned into a large lump of charcoal. Smoker was still running at 200. Luckily, I didn't burn the shop down. Thinking the grease got ignited by the sear function and the rest is history.

Best part about pit boss is their customer service. They are sent me a new bottom plate and sear plate.

OnlyForNow said:

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Makes sense, I didn't really think about the 2-4 hours in the sous vide bath.

Heating up the pitboss takes 5-10 mins or more like 30+?

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Just my experience:

From dead cold, I used to be able to get my PitBoss at 350 in about 15 minutes it seemed like. With the diffuser plate open (direct flame), it was maybe another 10 or so to get to searing temps.

Granted, that is with a PID controller, thermal blanket, and with Bear Mountain Pellets. With cheap pellets (or Traeger Pellets), I noticed a difference on times, as it took more fuel to get the same temps. The controller and thermal blanket made a huge difference for keeping temps as well, but I'm sure helped reduce startup time, and I know they reduced fuel consumption.

I only have a handful of trials, but my Grilla seems to come up to temp about the same, but makes the jump from smoking to searing faster. Completely stock, no modifications. This is when it is 20-35 degrees outside too...

I can't ever really remember feeling like I was waiting around on my grill to heat up.

All great info. I do have to add that my grandpa could cook dang good bbq out of that oil drum he converted to a pit...without the worry of temp control, charcoal quality, or the like. Just time, experience, and a lot of Bud Light did the trick

AGGODDESS said:

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"my wife has expressed interest in smoking some stuff"

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"Expressed interest in" and "doing" are not mutually exclusive.

My Christmas gift showed up today.


My wife found a Christmas bundle that came with a cover, the upgraded wheels, and 8 or so bags of pellets. I had no idea she ordered it - great surprise and needed toy now that my 9yo Blackstone is on its last leg. Setup was super easy - I'm currently running the seasoning cycle while enjoying a glass of Weller. I'll try my first cook in it this weekend and will report back.

Awesome!!! I have the same Grilla. Got mine just before Thanksgiving, and couldn't be happier with it! It is a MASSIVE upgrade to my Pitt Boss.

I just smoked a spatchcock chicken on it tonight. Turned out fantastic.



This thing is a vastly superior smoker to any pellet grill or barrel smoker I have used before. And the Alpha Control is great. Though I wish it had a graphing feature like Meater or some of the other probes.

My only knock on it is that it doesn't have an option for direct flames like my PB did. I might give it a go with the heat deflector off and see what it does- but that might not work. I might even try to order the searing plate for it next time it goes on sale and give that a try.

Our Traeger sucks. Sometimes it works great.
We have learned it only likes fresh pellets stored in the house out of any humidity.
But randomly you get it up to temp, put your meat on , everything working like it should and then come back in an hour and it just lost all temp.

confucius_ag said:

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Our Traeger sucks. Sometimes it works great.
We have learned it only likes fresh pellets stored in the house out of any humidity.
But randomly you get it up to temp, put your meat on , everything working like it should and then come back in an our and it just lost all temp.

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Hate to hear that. I love my Traeger so much that I gave my big stick burner to my son in law. Have used mine at least weekly for three years now with zero issues. I've also used the cheaper pellets (pit boss) for the last 18 months or so with zero issues.

(knocks on wood)

After researching options for some time and reading many of these threads on TexAgs, I ordered myself the Grilla OG yesterday. It's my first foray into the pellet world, and I can't wait to try it out.

bought this a year ago, Blazn Grill Works Grid Iron. not cheap but 100% made in America. very happy with it so far.

https://mgrills.com/collections/blazn-grill-works

I'm very interested in these Grilla smokers. What are the advantages & disadvantages of the Grilla OG vs the Grilla Silverbac?

The specs show a larger cooking area for the Silverbac and it's also less expensive....

Thank you for your thoughts.

BroncStomper06 said:

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After researching options for some time and reading many of these threads on TexAgs, I ordered myself the Grilla OG yesterday. It's my first foray into the pellet world, and I can't wait to try it out.

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That's awesome, you will love it!

Also - how do I get sponsored by Grilla for all these grills the OB is buying?!?!?!

Whaler said:

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I'm very interested in these Grilla smokers. What are the advantages & disadvantages of the Grilla OG vs the Grilla Silverbac?

The specs show a larger cooking area for the Silverbac and it's also less expensive....

Thank you for your thoughts.

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I went back and forth between the 2 for a long time. Spoke with Grilla several times at length. Here is my understanding:

The OG is a better smoker. The Silverback is more traditional (familiar) grill.

The Silverback was deigned to increase their market share, as many people were wary of something that looked as different as the OG. But the OG provides a more even temp and more consistent smoke, due to its shape and how the air moves in it. It also doesn't have a chimney, so you get more smoke in my opinion.

All the Grilla's feature the double walled construction, and very thick high quality stainless interior components. This is where their value really is. They hold temp exceptionally well, and use less fuel to do so. The build quality is outstanding.

The price difference comes down to fabrication. The OG is a little more custom, and it arrives fully assembled. The Silverback you have to assemble like any other grill.

As far as the cooking surface, that was an initial concern for me. Until I saw this video:


It is a good comparison between the 2, but at the 3:00 min mark, he takes the grate from the OG and puts it on the Silverback. You can see that there really isn't that much of a difference. If you get the rack extender for he OG, there is almost no difference. With the Jerky Rack, I can cook WAY more than I used to on my PitBoss which was 750+ sq.in.

That was the tipping point for me, and why I got the OG. You won't miss those extra sq.in's that are all along the edges of a rectangle grate or a top rack (that you hardly ever use). You will use the whole surface of the OG because it is so easily accessible. I have smoked 2 whole large spatchcocked chickens at the same time on rhe OG's lower grates, with plenty of room to spare. Could have easily fit another bird on the top rack (or 2 with the extender). A whole spatchcocked turkey or a whole packer brisket will fit in the OG as well. And it takes up about 40% less space on my deck than my last grill.

I hope this helps.