This is my brand new pellet grill called "Grilla" and manufactured by Fahrenheit Technologies. This thing will cook all the choice from 140 degrees to 550 degrees. In actual practice, these temps will vary with different fuels and ambient temperatures. I also have a "Louisiana Grill Whole Hog" pellet smoker so I am looking forward to comparing them.
Here is a link to the Grilla.
http://mygrilla.com/
Here we are in my little outdoor kitchen, on the nicest day so far this spring, getting warmed up and using American Hickory pellets made by Bear Mountain.
When you choose the "smoke" setting, there are 16 different levels of smoke to choose from. Today is going to be a low and slow cook.
This hopper will hold a full 20 lb bag of pellets so you can do a lot of cooking without having to worry about running out of fuel.
My dry rub is equal parts course ground black pepper and dark chili powder with lesser parts (measured by eyeball only) of onion powder, granulated garlic, dried sweet basil, Cayenne pepper, ground ginger and kosher salt.
Lets stir it up and hammer these pork spare ribs with some spicy flavor.
I like to season both sides of pretty much everything I cook.
Our smoker is up to 200 degrees so the ribs go in. We will be cooking at around 225 degrees for most of the cook.
After 5 hours these babies are falling off the bone tender and not dried out.
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