Pellet grills cook with convection. That's why the top track is just as effective of a cooking surface as the bottom. Try a spatchcock and you'll never go back.
400 all the way or smoke until 170ish then put under the broiler to crisp the skin. I made cracklings with my leftovers this weekend. The kids love them!
That's the best way to get a good sear, but I just pitched this grill as a way to consolidate my outdoor cooking and don't think that I can get a new kettle past the goalie.
Anodized Aluminum is a better thermal conductor than cast iron, of coarse it also cools down quicker.
I like to baste when I sear my steaks, so keeping the lid open is needed for that. I guess I'll play with it and see if cast iron will get hot enough.
I'm surprised that everyone uses grill grates to sear with and not cast iron. I've always used cast iron for both the campfire and stovetop. I'm new to pellet grills and I've seen grill grates used extensively on all of the different platforms. Is there a reason for this?
Obviously late to the party. I recently got a bull and did my first burn Saturday. It took a while to start climbing in temps but I attributed it to the empty auger filling up. Just read through this beast of a thread, and am surprised that this is the first time I'm hearing that the 700 is slow...