Gonna Pick this up tomorrow


 
I ran it this afternoon for a 1hr timed cook (no food) on HI in GRILL mode with the Woodfire Technology ON. I connected a 25ft 12AWG extension cord to the grill and filled the pellet holder with 55g of a Sam's/Costco pellet mix. IGN of the pellets began with an amp draw of about 2.29A and lasted about 5m. Smoke was rolling. PREheat came on and amp draw went up to about 14.33 but then settled down to just under 14A. PREheat lasted about 15 minutes and GET FOOD was prompted. I put a temp probe about in the center of the grate, closed the lid and timed cook began. Temps cycled between 415F and 420F according to the TW Signals thermo. Smoke ran out at about 25 minutes (45 minutes total smoke time), nothing but ash and glowing embers at the end of the timed cook. Total current consumed was 1.03kW, 1h19m total time overall, so about 1kW per hour. Ambient temp outside is about 72F with an occasional light breeze.
 
Ed P said:
Are you using the Woodfire technology (pellets)?
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Yes. I did. Results were gorgeous tonight. The thing is wicked fast. I inserted a Chef IQ probe. I had the grill set to med/grill, and woodfire tech turned on. Temps according to the ambient sensor in the meat, hung in the low 400s, and of course convection fan and heater was on as well. It went wicked fast. I'm not used to stuff cooking so fast :D
The result was outstanding. This time I have a photo.
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Oh, and BTW I ordered the larger of those 2 Vevor carts. Trying to carry it on that little wobbly folding table is "for the birds"
 
Ed P said:
Total current consumed was 1.03kW, 1h19m total time overall, so about 1kW per hour. Ambient temp outside is about 72F with an occasional light breeze.
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That cook would have cost me about 60 cents of electricity. This is based on my current PG&E rates which may be similar to SoCal-E, but probably double the cost of many areas.

400F on the Genesis 1000 means front on high and rear on medium-high. prob 20K to 24K BTU per hour, or about a pound per hour, or roughly a dollar per hour.

So, for most its not only convenient its a cost saver especially if electricity costs are decent.

I didn't factor in the wood costs because I'd be burning them in a smoke tube anyway.

@LMichaels can you wrap that steak up and FedEx it to me :D
 
I got the rack set (smoke rack/rib rack) yesterday. Funny how they show the rib rack front to back orientation when it won't fit that way, has to be side to side, but that's the way I wanted it to fit so it's all good. My cart won't be here until the 21st.

So many ways to cook on this! Here's a reverse sear technique I'm going to use for inspiration tonight, but I'm going to use the smoke rack and bake a couple of potatoes, 325F and a half load of pellets. We bought some garlic aioli that I'm itching to try on the steak, too. Usually we only do SPOG but it might be SPOgA tonight!

 
The time it takes to preheat when switching to GRILL mode is a concern. It's 57F outside now, no wind, and it took too long to go from 325F to grilling temp from the mode I was in. Some further experimentation is needed. And I need a grill light.
 
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Ed P said:
The time it takes to preheat when switching to GRILL mode is a concern. It's 57F outside now, no wind, and it took too long to go from 325F to grilling temp from the mode I was in. Some further experimentation is needed. And I need a grill light.
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I just went last night from "grill" mode to bake mode to finish up some chicken thighs. It switched over fine. Only a couple minutes out on the deck. And it was upper 30s. Quite honestly I don't even bother taking the food off. I simply switch modes in the app. The only weird thing is when it hits that mode, it sits there with an "Add Food" emblem. So for some reason it's not intelligent enough to know all you did was change cook modes.
I just realized last night, I have been using mine so much there is a really good accumulation of grease inside the hood and it hardens in the cold then melts when it gets hot.
I definitely have to do a cleaning today before the weather goes into the polar vortex. Maybe I can turn the heater in the garage on and make it comfy in there while I work :D
 
Well, I fired up the heater, and got the garage to a nice 60 deg. Noticed something interesting in it BTW In the lid there is a "channel" to move any condensate or grease to the back and channel it to just above the drip hole in the grate and down to the disposable tray. 20250117_130026.jpg20250117_130037.jpg
 
We had a thick ribeye, maybe 1-1/4" or more thick, and either the steak was a tender steak to start with or it was the way that it was prepped and cooked. I've never tried baking a steak before but this one was thick enough that I knew it was going to take a fair bit of time to cook. I prefer medium rare but we landed on medium which made my wife happy.

LMichaels said:
I just went last night from "grill" mode to bake mode to finish up some chicken thighs. It switched over fine. Only a couple minutes out on the deck. And it was upper 30s. Quite honestly I don't even bother taking the food off. I simply switch modes in the app. The only weird thing is when it hits that mode, it sits there with an "Add Food" emblem. So for some reason it's not intelligent enough to know all you did was change cook modes.
I just realized last night, I have been using mine so much there is a really good accumulation of grease inside the hood and it hardens in the cold then melts when it gets hot.
I definitely have to do a cleaning today before the weather goes into the polar vortex. Maybe I can turn the heater in the garage on and make it comfy in there while I work :D
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There are some things to be discovered about the WF. One of the discoveries is that if you select a doneness temp the WF won't start without the probe plugged in. Who puts a protein on a cold grill? Not me, so I let the probe hang outside while it went through the startup routine. It's dark outside and I would much prefer to have the probe in the protein before I put it on the grill, so I unplugged the probe during IGN of the pellets. The WF shut down after a brief delay.

The different modes use the top and bottom heating elements differently, and for the quickest time to get to grilling on high, the grate should already be heated. I could have used one of the GRILL modes with the rack if I knew what temp is produced, or maybe there is another mode that uses both top and bottom heating.

0.73kW used for the cook last night, pretty sure most of that was used during the grilling phase.
 
Yeah it's a little strange the way they do some of the "programming. My work around was to start it in whatever mode then switch it to "probe" mode when I'm ready to slap protein on it. Works ok. I have no way of measuring KWh and honestly don't care too :D I figure it can't be much different than pellets alone or gas/LP. Once you start playing with it more the rhythm of cooking with it will come to you, and of course you will learn more tricks and "bypasses" to some of it's challenges.
 
LMichaels said:
Yeah it's a little strange the way they do some of the "programming. My work around was to start it in whatever mode then switch it to "probe" mode when I'm ready to slap protein on it. Works ok. I have no way of measuring KWh and honestly don't care too :D I figure it can't be much different than pellets alone or gas/LP. Once you start playing with it more the rhythm of cooking with it will come to you, and of course you will learn more tricks and "bypasses" to some of it's challenges.
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It's just the nerd in me, Larry.

I have a 3D printer that draws some significant power with its heated bed and during the hot summer months in SoCal with the AC on there is a peak power period (Google AI):

The summer peak power period for Southern California Edison (SCE) is 4–9 PM on weekdays from June 1 to September 30.

...so I try to work around this time with my heavy current draw devices. Rolling blackouts are no fun for anybody. It makes me feel good that I can cook dinner without burning something (other than the food on occasion!) like wood pellets or LPG or NG or charcoal.
 
Rolling table came today. A little bit of a PIA to assemble (instructions non existent) but pretty easy to figure it out. And the protective tape. WTH?! I broke out my heat gun. What a PIA. But it's done. :D
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Yeah, mine arrived today too. I have the WF oriented in the other direction for tonight (BS chicken breast), see how it goes...it just seemed strange to be reaching over the table. The protective tape is so thin...I had my wife help with pulling it off evenly, but I agree...PITA. I borrowed a gooseneck grill light from the kettle, not the best lighting around but better than nothing for the moment. The neck part of it has gotten rusty over the 5 years that it's been outside.


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I stumbled across this one, gonna have to read the reviews and look at it a little more closely when time permits.

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Well the grill/smoked burgers did well except for one glaring fault I made. The absolute speed of this grill can and does "get away" from you. I'd cooked my burger to 125, went back in the house to get a plate and by the time I was able to get out there (maybe 2 minutes) it was done how my wife would eat it. "hockey puck". Great sear and great smoke. Overall good flavor it just went "over". Again first time burgers so I'll call it a 50/50 mistake/success.
Tomorrow I am going to grill up a nice New Zealand rack of lamb with a mediteranean marinade (lemon, garlic, pepper, oregano and thyme, EVOO, and some sea salt) I will be using fresh garlic BTW. And I will be using the probe so I will be watching things a little better
 
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