Summer is for gathering—backyard parties, block parties, and family reunions that fill your yard with laughter. But when you’re feeding a crowd, do you really want to settle for the same old burgers and hot dogs? Not this year. With your pellet grill and Grillers Gold Premium BBQ Pellets, you can serve up smoky, mouthwatering dishes that are budget-friendly and impressive enough to keep your guests talking.
Here are 5 pellet grilling hacks to help you feed a crowd without breaking the bank—or a sweat.
1. Pulled Pork Perfection
Why it’s a hack: One pork shoulder can make 20+ generous pulled pork sandwiches.
What you’ll need:
8–10 lb pork shoulder (bone-in)
1/4 cup yellow mustard
1/2 cup BBQ rub (your favorite blend of paprika, brown sugar, salt, pepper, garlic powder, cayenne)
Slice fruit and place in a greased foil pan. Mix sugar and cinnamon; sprinkle over fruit.
In a bowl, cut butter into oats until crumbly. Spread over fruit.
Smoke at 350°F for 30–40 minutes until bubbling and golden.
Serve warm with a scoop of ice cream.
Pro Tip: Make individual foil packet crisps for easy serving.
This summer, you don’t need to spend big—or settle for bland—to feed your favorite people. Fire up your pellet grill, grab a bag of Grillers Gold Premium BBQ Pellets, and show off your crowd-pleasing skills. Because nothing brings people together like great food—and great smoke.
As summer kicks off and the Great Lakes come alive, there’s nothing better than grilling up your fresh catch over the smoky goodness of Grillers Gold Premium BBQ Pellets. Whether you’re reeling in trout from Lake Michigan or bass from an inland lake, freshwater fish is a summer tradition worth savoring.
June is prime fishing—and grilling—season. And with the right pellets and the right technique, you’ll elevate your catch from “just caught” to “can’t stop eating.”
Why Freshwater Fish & Pellet Grills Are the Ultimate Summer Pairing
Freshwater fish are lean, flaky, and mild-flavored—making them ideal for smoke-infused grilling. Your Grillers Gold pellet grill gives you:
Consistent heat for delicate fish
Kiss of smoke that complements, not overpowers
Flare-up-free cooking for tender, juicy fillets
Great Lakes Pellet Pairings
Celebrate the spirit of the lakes with these flavor-packed pairings:
Lake Trout – Try Cherry or Fruitwood Blend for a rich, slightly sweet smoke that pairs beautifully with flaky fish.
Smallmouth Bass – Use Competition Blend or Fruitwood Blend for a smooth, mellow flavor that enhances without overpowering.
Walleye & Perch – Go with Pitmaster Blend or Competition Blend to bring out their buttery texture with a light, aromatic smoke.
Whitefish – Bold and classic, Smokeshack Blend gives this meaty fish a hearty, Up North BBQ finish.
Catfish – Smokeshack Blend is your go-to here—deep, bold, and perfect for blackened or spicy seasoning styles.
Recipe: Cedar Plank Grilled Lake Trout
This simple but spectacular dish brings out the best in your fish—and your grill.
Ingredients:
1 whole Lake Trout, butterflied or 2 skin-on fillets
1 cedar plank, soaked in water for at least 1 hour
1 lemon, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh dill (or parsley if you prefer)
Salt & pepper to taste
Optional: thinly sliced red onion or a pinch of paprika
Preheat your pellet grill to 350°F using your selected Grillers Gold pellets.
Season your trout with olive oil, salt, pepper, and garlic. Place lemon slices and herbs inside the cavity or on top of fillets.
Place the soaked cedar plank on the grill for 2–3 minutes to toast slightly. Flip, then place the trout directly on the plank.
Grill for 20–25 minutes, depending on thickness, until the fish flakes easily and reaches an internal temp of 140–145°F.
Optional: Squeeze extra lemon and garnish with more fresh herbs before serving.
Serving Suggestions
Pair with grilled asparagus, corn on the cob, or baby potatoes
Serve with garlic aioli or dill yogurt sauce
Enjoy with a crisp beer or chilled white wine—bonus points if it’s local!
Recipe #2: Grilled Freshwater Fish Tacos
Fish tacos are a summer favorite—and a perfect way to use your fresh catch in a fun, flavor-packed dish. Whether it’s perch, walleye, or bass, grilling it with Grillers Gold pellets gives your tacos a smoky twist the whole table will love.
Ingredients:
1 lb freshwater fish fillets (walleye, perch, or bass work great)
Preheat your grill to 375°F with your chosen Grillers Gold pellets.
Season the fish with olive oil, lime juice, and the following spice mix:
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
Place directly on the grill or use a grill basket for smaller fillets. Grill for 3–4 minutes per side, until the fish is cooked through and flakes easily.
Assemble tacos with warm tortillas, grilled fish, and your favorite toppings.
🔥 Pro Tip: Want a little crunch? Add crushed tortilla chips or grilled corn for texture!
Two Ways to Win with Grillers Gold
Now you’ve got two sure-fire recipes to make the most of your June fishing trips—or a quick market run. From rustic cedar-planked trout to fun, festive fish tacos, there’s no better way to enjoy Great Lakes bounty than on your pellet grill with Grillers Gold Premium BBQ Pellets.
So load up your grill, stock the cooler, and make every weekend taste like summer vacation.
Memorial Day is the unofficial start to grilling season—and what better way to kick it off than with an epic Smashburger Bar that’ll have your guests talking all summer long?
Forget the usual burgers—this year, it’s all about that crispy, juicy, crave-worthy smash. And don’t worry, we’ve got you covered with tips for the perfect smashburger, flavor-loaded topping combos, and simple sides that won’t keep you from the party.
What Makes a Smashburger So Dang Good?
The magic of the smashburger is in the crust—that golden-brown, crispy edge formed when a ball of ground beef hits a screaming-hot griddle or cast iron skillet. That crust locks in the juices, delivering flavor you just don’t get from thicker patties. It’s a flavor bomb of beefy goodness with crispy bits around the edges and a tender center that makes every bite satisfying.
Here’s how to make the perfect smashburger:
Use 80/20 ground beef. The fat gives it flavor and helps that crust form.
Form 2-3 oz. loose meatballs. Don’t pack them tight—you’re not making meatballs for spaghetti here.
Use a ripping hot flat surface. A cast iron griddle or flat top on your grill is ideal.
Smash hard and fast. Use a metal spatula or burger press to smash those balls into thin patties. Let them sizzle without moving for 2-3 minutes.
Salt generously after the smash.
Flip once, add cheese, and stack. American cheese is the classic. Stack two patties for the ultimate bite.
💡Pro tip: Use Griller’s Gold Competition Blend or Cherry pellets to bring a subtle smoke flavor to your burgers. Even on a griddle, your grill’s ambient smoke will infuse the meat for that unmistakable backyard barbecue flavor.
And here’s a fun host trick: grill everything you can! Not just the patties—throw your onions, mushrooms, bacon, and even pineapple slices on the grill to deepen the flavor of every topping. The grill is the star of the show today, so let it work its magic.
Build-Your-Own Smashburger Bar
This is where things get fun. Set up trays of pre-cooked double smash patties and let guests build their dream burgers, or keep the griddle going and smash them to order while your guests watch the show. The sizzle, the aroma—it’s all part of the experience.
To make it easy and interactive, offer a few signature combinations and then leave plenty of grilled and fresh toppings out for freestyle creations.
Keep it simple, crowd-pleasing, and grill-friendly:
Grilled Corn on the Cob: Brush with butter and sprinkle with smoked paprika and parmesan.
Smash Potatoes: Boil small potatoes, smash on a grill-safe pan, drizzle with oil, grill until crispy.
Chili Lime Watermelon Wedges: Fresh, hydrating, and unexpected.
Loaded Grilled Tots: Toss frozen tater tots on a grill pan, top with cheese, bacon, and green onions.
Pro move? Make your side dishes ahead of time, or prep them to grill alongside your burgers so you’re not stuck inside. Memorial Day is for hanging out—not hovering over the stove.
Final Touch: Let Guests Get Hands-On
The beauty of a smashburger bar is that it turns your backyard into a burger lab. It’s interactive, it’s fun, and it gets people talking. Set out trays with buns, toppings, sauces, and labels—or go the extra mile with mini chalkboard signs or printed menus showcasing signature combos.
Want to really wow them? Offer mini “burger passports” so guests can “check off” each burger they try.
Add in some patriotic flair with red, white, and blue serving trays or bandana napkins. Hang a few string lights, crank some summer tunes, and make your grill the centerpiece of the celebration. And don’t forget the cooler: stock it with lemonade, iced tea, and local brews to keep everyone cool while that griddle stays hot.
Fire It Up!
A smashburger bar is more than a meal—it’s an experience. With a hot grill, great toppings, and the right people around you, you’re setting the stage for one unforgettable Memorial Day. And thanks toGriller’s Gold pellets, that perfect blend of heat and flavor will carry every burger bite home.
Now grab your spatula, bring the sizzle, and let’s smash into summer.
Whether you’re cheering on your team during playoff hockey, throwing together a Friday night hang, or just giving in to a midweek craving (no shame in that game), smoked wings are the GOAT of the grill. And if you’re seeing them everywhere on Instagram and TikTok—there’s a reason. These babies are crispy, smoky, saucy perfection.
So let’s break it down, shall we? Here’s exactly how to make smoked wings that will have your crew licking their fingers and asking for more.
🛒 First up: The Ingredients
You’ll need:
2–3 lbs of chicken wings, drumettes or flats (or both!)
1 tbsp olive oil
Your favorite dry rub (we love something sweet & spicy)
A killer wing sauce: • Honey-Sriracha 🍯🌶️ • Garlic Parmesan 🧄🧀 • Chipotle-Lime 🌶️🍋 • Buffalo with a twist 🦬🔥
👩🍳 Step-by-Step: How to Smoke Those Wings Like a Pro
Step 1: Dry and Season Pat those wings dry with paper towels. This is key to getting crispy skin. Want to level it up? Toss them in 1 tbsp baking powder before adding seasoning—trust us, it’s a grill hack that works.
Drizzle with olive oil and toss in your dry rub of choice. Let them hang out in the fridge for 30 minutes to 2 hours if you’ve got the time. (Overachiever bonus: let them sit uncovered overnight.)
Place wings directly on the grates (or use a wire rack over a baking sheet). Smoke for about 60–75 minutes.
Step 3: Crisp ‘Em Up Crank the heat to 375°F–400°F for the last 10–15 minutes to crisp the skin. Flip halfway through. The internal temp should hit at least 175°F for that perfect juicy bite.
Step 4: Sauce & Toss Now for the fun part—toss your wings in a bowl with your favorite sauce. Keep it classic or get wild. We’re not judging. For our Buffalo with a Twist recipe, keep reading…
Want extra saucy wings? Toss ’em, then put them back on the grill for 5 minutes to caramelize the sauce.
Sauce Spotlight: Buffalo With a Twist 🦬
We all love classic Buffalo wings, but why not give ’em a little glow-up? This version still brings the heat, but with a creamy, tangy kick that’ll have your guests wondering what your secret is. (Tell them if you want. Or don’t. We won’t say a word.)
Here’s how to make it:
🧄 Buffalo Ranch Twist Sauce
1/2 cup Frank’s RedHot (or your favorite hot sauce)
1/4 cup melted unsalted butter
2 tbsp ranch dressing (yes, we said ranch)
1 tsp honey
Pinch of garlic powder (because garlic makes everything better)
Optional: a few dashes of Worcestershire sauce for extra depth
Instructions: Whisk it all together in a bowl until smooth. Warm it up just before tossing to help it coat the wings beautifully.
This sauce hits all the right notes: spicy, creamy, tangy, and just a little sweet. It’s a crowd-pleaser and totally TikTok-worthy.
Want to go full mad scientist? Add a squeeze of lime or a splash of pickle juice for even more personality.
🔥 Pro Tips from the Pit
Smoking at a lower temp first helps the meat soak up that wood-fired flavor.
Baking powder = crispy skin magic. Science, baby.
Try dry-rub-only wings with a dipping sauce if you’re not into messy fingers.
🏒 Hosting a Hockey Night? Do This:
Make two batches: one sauced, one dry rub only
Serve with celery, carrot sticks, and ranch or blue cheese
Have cold beer or hard cider on deck. 🍻
That’s it! Easy, impressive, and totally drool-worthy. Tag us if you make a batch—we’d love to see your saucy masterpieces.
If you are reading this, then we are going to assume you own a pellet grill, or want one. That means you already know it’s one of the best tools for making delicious, smoky meals with ease.
But like any great cooking equipment, a pellet grill needs regular care to keep it running smoothly and producing amazing food. Whether you’re a weekend griller or a year-round BBQ enthusiast, here’s a complete guide to maintaining your pellet grill.
After all, amazing pellets don’t work as well in a dirty grill.
Why Pellet Grill Maintenance Matters
Taking care of your pellet grill isn’t just about keeping it clean—it’s about performance, longevity, and safety.
A well-maintained grill:
Cooks more consistently
Prevents unexpected shutdowns and temperature fluctuations
Reduces the risk of grease fires
Extends the lifespan of your investment
Let’s break down how to properly maintain your pellet grill, from daily upkeep to seasonal deep cleans.
1. Regular Grill Cleaning: The Key to Longevity
Pellet grills create a lot of smoke and ash, which can build up over time. A little routine cleaning goes a long way in preventing problems.
After Every Cook
Empty the grease bucket and wipe down the grease tray to prevent buildup.
Brush off the grill grates with a non-metal brush while they’re still warm.
Check for excess ash in the burn pot—if it looks clogged, vacuum it out when the grill is cool.
Every 3-5 Cooks
Vacuum out the fire pot and bottom of the grill to remove leftover ash.
Wipe down the temperature probe to ensure accurate heat readings.
Deep Clean Every Few Months
Remove and clean the heat baffles, drip trays, and interior walls with a grill-safe degreaser.
Use a shop vac to clean out ash and pellet dust from the hopper and auger.
Inspect the venting system and chimney for any blockages.
2. Pellet Management: Store & Handle Pellets the Right Way
Pellets are the fuel for your grill, and keeping them in great condition is essential.
Store pellets in an airtight container to prevent moisture absorption.
Keep them in a cool, dry place—humidity can cause swelling, which leads to auger jams.
Empty the hopper if you’re not using the grill for a while to avoid moisture damage.
3. Inspect Key Grill Components for Smooth Operation
Your pellet grill has a few important parts that need attention to keep it running efficiently.
Check the auger to ensure it’s feeding pellets properly—if it gets jammed, remove the pellets and clean the area.
Listen for the fan—an unusual noise could indicate a blockage or mechanical issue.
Inspect the gasket around the lid—if it’s worn out, replace it to prevent heat loss.
4. Proper Startup & Shutdown Procedures
How you start and shut down your grill impacts its longevity.
🔥 Start the right way:
Open the lid.
Set the grill to the lowest setting or “smoke” mode.
Allow the fire to stabilize before adding food.
⏳ Shutdown process:
Follow the manufacturer’s shutdown cycle.
Let the auger stop completely before turning off the grill.
Keep the lid open for a few minutes to allow the burn pot to cool.
5. Seasonal Grill Care: Weather Protection Tips
A pellet grill can be used year-round, but the elements can take a toll.
🌧️ Cover it up! A waterproof cover will protect your grill from rain, snow, and direct sunlight. ❄️ Winter grilling tips: Allow extra preheat time and consider using an insulated blanket. ☀️ Summer storage: Keep your pellets dry, as humidity can cause them to swell and jam the auger.
A Little Maintenance Goes a Long Way
By following these simple maintenance steps, you’ll keep your pellet grill in top shape for years to come. Not only will you avoid unnecessary repairs, but you’ll also enjoy consistent, flavorful grilling every time you fire it up.
Now that your grill is in peak condition, what’s next on the menu?
I know what you’re thinking—plant-based BBQ? Really? But trust me on this one.
Whether you’re doing Dry January, trying to eat a little healthier, or just looking to mix things up, I’ve got some ideas that’ll have you firing up the grill with a big ol’ smile. And we’re not skimping on flavor, thanks to Grillers Gold Premium Wood BBQ Pellets.
Let’s dive in!
Why Give Plant-Based BBQ a Shot?
Look, you don’t have to go full vegetarian to enjoy the magic of plant-based BBQ. This is about adding something new to your grill game, and honestly? These dishes are so good you won’t even miss the meat. Plus, with Grillers Gold Premium Wood BBQ Pellets, you’ll get that smoky, charred flavor you love in every bite.
Veggie Dishes That’ll Blow Your Mind
Here are some super easy, crazy delicious ideas to get you started. These aren’t your typical “rabbit food” dishes—these are grill-worthy creations that’ll make you say, “Why didn’t I try this sooner?”
1. Smoked Cauliflower Steaks
Think of these as the veggie version of a T-bone. Slice a big ol’ cauliflower into thick slabs, brush with olive oil, and season with smoked paprika, garlic, and cumin. Toss them on the grill with Grillers Gold Cherry Pellets, and you’ve got yourself a smoky, savory masterpiece.
2. Grilled Portobello Mushroom Burgers
Portobellos are the MVPs of the plant-based world. Marinate them in balsamic vinegar, soy sauce, and garlic, then grill over Smokeshack Blend Wood Pellets. Slap one on a toasted bun with your favorite toppings, and you’ve got a burger that’ll make you forget about beef (at least for tonight).
3. Skewered Veggie Kabobs
Who doesn’t love food on a stick? Load up skewers with bell peppers, zucchini, cherry tomatoes, and red onions. Brush with herby olive oil and grill over Fruitwood Blend Pellets for a light, colorful dish that’s perfect for sharing.
4. BBQ Jackfruit “Pulled Pork”
Okay, hear me out. Jackfruit is wild—it shreds like pulled pork and soaks up sauce like a sponge. Toss it with your favorite BBQ sauce, then smoke it on the grill with Hickory Wood Pellets. Pile it on a bun and prepare to be amazed.
5. Smoked Tofu Slabs
Tofu gets a bad rap, but when you do it right? Game changer. Slice extra-firm tofu, marinate in a soy and ginger glaze, and grill over Smokeshack Wood Pellets. Smoky, crispy, and packed with flavor.
6. Grilled Pineapple Rings
Grilled fruit? Yes, please. Pineapple rings get all caramelized and juicy on the grill. Use Fruitwood Blend Pellets for a nutty, buttery vibe, and drizzle with honey or sprinkle with cinnamon. Dessert is served.
Tips for Nailing Your Plant-Based BBQ
Pick the Right Pellets: Different wood pellets = different vibes. Cherry for sweet, Mesquite for bold, and so on. Experiment and find your favorites.
Marinate Like a Pro: Veggies love a good soak in flavorful marinades. Go bold with spices, citrus, and herbs.
Preheat Your Grill: Don’t skip this step, especially in the winter. A hot grill = those beautiful grill marks and perfect caramelization.
Have Fun with It: BBQ isn’t about perfection; it’s about enjoying the process. Try grilling unexpected things like bread or plant-based cheeses—you might just discover a new favorite.
Let’s Make This Your Best January Yet
I get it, going plant-based might feel like a stretch. But trust me, with these recipes and Grillers Gold Premium Wood BBQ Pellets, you’ll be the king (or queen) of the grill in no time. So grab your apron, fire up the grill, and let’s make some magic.
Your taste buds will thank you—and who knows? You might just start a new BBQ tradition.
