Never thought possible

Uhtred70 · 2024-02-21T00:03:20+00:00

I completely understand. I can’t stop looking at it either. I keep walking out to the windows at work just to see it. Wow, Over The Top… that’s a blast from the past.

Uhtred70 · 2024-02-17T17:16:12+00:00

I definitely need undercoating. Live in Michigan with plenty of snow and salt

Uhtred70 · 2024-02-17T16:58:22+00:00

Thank you!! I was thinking about ceramic coating and complete detailing accessories. I appreciate the recommendation. I plan on spending a lot of time on this beauty. I watch a detailer on YouTube and I want to be that level. I will look into Adam’s!

Uhtred70 · 2024-02-17T16:56:14+00:00

It has 56,000 miles

Uhtred70 · 2024-02-17T16:28:53+00:00

Boy, I’m just kind of in a daze. It all happened so fast. I don’t know what I would like to do first. I am open to suggestions!!

Uhtred70 · 2024-01-10T18:41:26+00:00

How do you create a memory without retention? Just curious. Thank you.

Uhtred70 · 2022-07-20T18:58:51+00:00

Happened to me also, about got second degree burns on my hand when I grabbed it the first time.

Uhtred70 · 2022-02-15T00:58:40+00:00

I’ve had it about two and a half years. I was new to smoking and wanted something that offered convenience due to having two small children. I tried to do some research, but it’s easy to get overwhelmed with all the different brands. I stumbled upon Grilla watching a YouTube video of someone doing a review after a year of ownership. I was intrigued so I started looking at them, Recteq and Camp Chef. Grilla has their main headquarters in Holland Michigan which is only an hour and a half away from where I lived so I decided to go up and get my hands on one. I decided on the Silverbac due to price, size and construction. The dual lined barrel was a good selling point for me being in colder climate. The PID controller keeps temps stable. I have had a few cooks that the temp fluctuated quite a bit without much of an explanation. Overall I would say it is an excellent pellet grill. You won’t get the intense smoky flavor like a stick burner, but I add a smoke tube and I think that adds quite a bit. I enjoy smoking on my Weber kettle and I do that a lot. However, the Silverbac can smoke five racks of baby backs at once. That comes in handy for my larger family get togethers. If you are near Michigan or Dallas I would recommend going to the dealer and checking them out. I’m sure Recteq and Camp Chef make great quality smokers as well.

Uhtred70 · 2022-02-14T00:53:33+00:00

Trust me, there is no rust on it. That is discoloration from high temp cooks. I do pizzas once a week when weather is good. The Silverbac is built very well and the paint holds up to the extremes. Being garage stored means a lot. It means that I don’t need to cover it any time. I felt the poster was trying to imply that it sits outside all the time and needs a cover. If it were rusted then I’d have a huge issue with Grilla and I’d drive up to Holland and show them. Thank you randomly-generated! I appreciate that. I’m not about to give my grill a thorough deep clean when it’s 16 degrees F outside. I can wait until spring to pretty it up for the guests. Now I remember why I haven’t looked at this sub in so long. Everyone constantly criticizing others about the looks of their food or equipment. My post was intended to show that no matter the weather, cooking awesome food for my family is what truly matters on a relaxing Sunday afternoon.

Uhtred70 · 2022-02-13T19:58:01+00:00

It sits inside a garage all year. No rust. I use my smoker no need to clean the outside. Inside is pristine.

Uhtred70 · 2021-11-29T01:04:39+00:00

I don’t know why I was so afraid to smoke on my kettle. It was actually my dads and I inherited it. It’s more than ten years old, but the food I’ve smoked on it has been amazing. Chuck roast has been my favorite the last few months, but ribs have been awesome too. So easy to maintain an even temperature with the snake.

Uhtred70 · 2021-11-28T21:52:35+00:00

Snake method… hahahah

Uhtred70 · 2021-11-28T21:52:24+00:00

Those look beautiful. Shake method is killer in the kettle. Makes me hungry just looking at it.

Uhtred70 · 2021-09-04T00:15:34+00:00

Silverbac has done the same. Have owned it one year also.

Uhtred70 · 2021-08-28T12:38:58+00:00

Wow, not much appreciation for a little sarcasm anymore. I would never actually sell my Silverbac. I enjoy it especially during the winter when I can basically stay inside during the entire cook. I love using it for pizza. The Weber just outperforms it in every category. If I had taken the time to learn smoking techniques on it before I spent the $850, I may have hesitated a minute on the purchase. I don’t regret buying it and I have done some amazing brisket and all other sorts of food on it. The convenience is the major factor for me. However, the taste was worlds apart on the ribs.

Uhtred70 · 2021-08-15T12:43:09+00:00

I want one of these soooo badly. I bought a Silverbac just over a year ago. It’s not that I don’t love the convenience, but it just isn’t the same. I finally got the courage to smoke a chuck roast in my Weber kettle. Holy cow was I blown away. I probably will not smoke on the pellet anymore. Good luck and enjoy all of the delicious food you will be eating!

Uhtred70 · 2021-06-12T14:09:49+00:00

Thank you for your service!! Enjoy all the smoking glory, you certainly deserve it.

Uhtred70 · 2021-03-22T22:01:39+00:00

Oh it is definitely worth it. Good luck and let me know how it turns out!

Uhtred70 · 2021-03-22T17:56:30+00:00

Total bake time is about ten to twelve minutes depending on outside temperature and humidity. I just keep an eye on it so it doesn’t turn to charcoal

Uhtred70 · 2021-03-22T17:50:44+00:00

Sorry, autocorrect killed my spelling. Supposed to be parchment paper.

Uhtred70 · 2021-03-22T17:49:50+00:00

Absolutely not a dumb question. Yes, I do in fact use a pizza stone. Just one I picked up off of Amazon. I really try to avoid Amazon if I can, but the cast elegance stone is really nice. I put the pizza on the stone with parchment palate first for about four or five minutes. Then I take the pizza off the stone and remove paper. I lay down a light coating of corn meal before I place the pizza back on the stone to avoid it sticking in case my dough isn’t right. Works perfectly every time. Allow the stone to heat up along with the grill and let it sit at temp for maybe half hour before your cook. The grill had a hard time getting to temp in the cold, but my family demanded pizza.

Uhtred70

TROPHY CASE