Grilling burgers, we set the temperature to 500°F, a bit short of the 700°F max. We found this to be a nice temp, between a sear and slower cook, that gave our burgers a deep, brownish red color, with dark grill lines. Chicken on the bone cooked to perfection with the temp backed down to 400°F, placed on the racks above the grill grates, and away from the heat—in about 40 minutes.
According to the brand, the porcelain-coated cast iron grates and stainless steel burners are designed to resist rust. The grill boasts an output of 36,000 BTUs and the side burner is 10,000 BTUs. Memphis Grills’s Elite model is the Rolls Royce of pellet smokers.
After building the pellet grill, we proceeded with the initial burn-off process without any issues. The next day, we fired up the grill to smoke a brisket, and that’s where the trouble started. The auger continuously fed pellets into the fire pot, but they never caught fire. The ignitor was active and glowing red-hot, but the smoldering pellets were continuously covered with new pellets. We attempted to remove the excess pellets and help the ignition along with a handheld bellow but to no avail. After some time, the grill shut itself off and would not turn back on.
The auger will not run 100% of the time, it cycles on and off depending on the temperature setting. You probably don’t have the special tools or expertise needed to fix them in a crisis. If you can spare a few thousand dollars without batting an eyelash for new appliances should they break tomorrow, don’t buy a warranty. But if you’re like most of us, protect yourself by purchasing inexpensive extended warranties when you buy a new product and save yourself big money in the long run. Wow, that is an insanely good price given the MSRP on their website.
We were pleased with the results, and our chicken wings cooked evenly over the entire grill grate. To use the grill, the pellets are loaded into a hopper to the side of the grill. An electric-powered auger transfers the pellets to the fire pot inside the grill. The ignited wood pellets produce cuisinart griddler elite flames until the box reaches the set temperature, and the auger slows to drop fewer pellets into the pot to maintain the heat. The grill’s heat deflector plate acts as a physical barrier to keep the food from being exposed to the flames, and it also keeps the grease from creating flare-ups.
It also lacks any work tables or shelves, and it only has one rack and a small warming rack inside. That said, it was the least expensive grill we tested but performed as well as our winning grill, so all these aesthetic complaints come at a price we were willing to live with. Finally, we assessed each grill’s aesthetics and build quality, looking to see if it wheeled around easily without rattling and whether it was built to last. We also factored in if the grease tray was easy to clean, grill grate design, and the location of side tables. Most items come with a limited manufacturer’s warranty.
Giving your pellet grill a good clean does not require any fancy tools, and you can often get the job done well with materials you already have around the house. If storing the grill outdoors, close the wood pellet lid and cover the grill with a cover for protection from the weather. Never move a grill when it is hot or when objects are on the cooking surfaces. Place Griddle on top of cooking grates with the grease reservoir toward the back of the grill. It is best to locate the Griddle near the middle of the grill.
It may be necessary to identify the contaminant or experiment with various cleaners in order to resolve issues including the removal of free-iron contamination. The center grill station, slide open to access the fire, causes uneven temperatures. I think not if you are going to use the sear station.
Grill, sear, smoke, BBQ and so much more – whenever and wherever you want. It’s never been this easy to create smokehouse cuisinart pots and pans set quality food while adventuring. GRILL HOUSING Remove the warming rack, cooking grates, flame tamers, and burners.
One temperature probe is provided, but there are ports for three more. Smoking in the 560 is as easy as setting the temperature and a timer. Using lump charcoal will provide a smoky flavor, but if more smoke is needed, wood chips can be added in the ash bucket where they’ll burn slowly as embers fall on them. On our first cook, a small brisket we had on for almost 6 hours at 220°F developed a fantastic crust—it was so easy, and so tasty.