Wood pellet grills first hit the barbecue scene in 1985. Since that time these cookers have developed a serious following and are represented not only in backyards and barbecue joints but in the pro barbecue circuit as well. Pellet grills use small, 1/4″ pieces of hardwood that are automatically fed into a burner box that can deliver 8,500 BTU’s per pound. One of the great things about pellet grills is their versatility: they allow for grilling a steak over high heat or cooking a brisket low and slow, all while gaining the benefit of smoke from a real wood fire.
Soon to hit the market: a wood pellet smoker-grill called The Grilla from Fahrenheit Technologies. This sleek-looking cooker features a full 488 square inches of cooking surface, a round chamber that eliminates hot spots, and a “Keep Heat Swing Lid” that makes tending the grill a cinch. Read one of the first tester reviews of the The Grilla over on BBQ Sauce Reviews.