Louisiana Grill Vs. Green Mountain Grill
Been looking at buying a pellet grill.
I've narrowed my search down to a Louisiana Grill or a Green Mountain Grill.
I like to make back bacon, bacon, smoked turkey, smoked cheese, and a variety of sausage.
I would like to use the grill in these applications as it seems that I will be able to get the heat up quicker, and hold a more consistent temp.
Any experience, or recommendations are appreciated.
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