Every Expert Needs the Right Tools in His Apron, From Purchase to Plate.
Pit masters aren’t born overnight. We’re here to help with whatever grill question may have you stumped. Below are just a few frequently asked questions to get you on your way. If you have an un-answered question, feel free to contact us at firstname.lastname@example.org.
Scroll even further to get the latest tips & tricks of the smokin’ trade. From meals to prep to plate, we’re grillin’ up knowledge so you can master the skills to make your meal a thrilla.
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While cleaning procedures vary between all three grills, remember to clean the grill after every use. Clean with a mild soap and water to clean the grill surfaces—NOT an abrasive cleaner or cleaning pads. For more specific cleaning information, consult your grill’s manual.
Smoking may take the most time and patience, but the rich, smoky flavor is well worth it. Smoking requires you to cook your meal at a low temperature (less than 250°F) for several hours. No need to constantly check your food – just sit back, grab a Koozie-cold drink, and let your grill do all the work.
All three Grilla Grills provide convection heat which means they operate just like a traditional convection oven. Therefore, baking on your grill is conducted the same way. Be careful to keep smoke to a minimum, otherwise it may overpower your meal. Set your grill to the desired temperature needed for your dish and bake it for the same time you would in your oven.
If you have a problem or need a new replacement part please visit our Service Parts page and follow the instructions to request a new part. Be sure to be ready with your name, phone number, address, grill model number and serial number, along with the part identification number from the “Parts Diagram” page in your manual.
Pellets are continually fed into a fire pot by an auger at a rate set by the control panel. Once inside the fire pot, an automatic igniter lights the pellets. Inside the grill, a thermal sensor regulates the internal temperature and adjusts the pellet flow to maintain the correct temperature. After the pellets our used, our specs are easy to clean and empty.
Technically yes, but we highly suggest using 100% Natural Lump Charcoal. Lump charcoal burns hotter and cleaner than charcoal briquettes and contain no chemical additives. Additionally, lump charcoal produces little ash making clean up a breeze.
Compared to the Grilla smoker-grill, the shape of the Silverbac is similar to other wood pellet smoker-grills. The “barrel” shape of this grill provides a large cooking surface and its chimney assists with the convection process.
The Grilla smoker-grill has a unique design that still delivers a great smoky flavor you would expect from a smoker-grill. The Grilla smoker-grill features a swinging lid that prevents significant heat loss and has a round shape that eliminates the potential of corners becoming too hot or cold.
Overall, both of these grills are excellent wood pellet smoker-grills that deliver even convectional heat throughout the entire grill and feature a high tech digital control panel.