WoodMaster Pellet Grills - Testimonials

There's nothing like a new flame! Read some reviews from homeowners to restaurants owners. These grills can really cook!.

WoodMaster creates Masterpieces

Whether firing up his Mini Hog T1000 for in-store rib and chicken samples or catering beans and burgers at graduation parties, Ed Lehrke claims WoodMaster grills “make you look like a better cook than you really are.”

Since purchasing his grill in April 2011, he’s logged at least 500 hours, burned over 2,000 pounds of pellets and cooked hundreds of mouth-watering ribs. Homemade-rub ribs are his top request, and he explains, “If I grill in front of the store, I can lift the lid and make an instant sale.”

Owner of North Country Meats, Ed continues, “Anything ordinary turns out extraordinary – even a basic hamburger comes out tasting like the best burger you’ve ever had. Everything turns out like a masterpiece on a WoodMaster.”

 

Anybody can cook anything on a WoodMaster

Everything from prime rib and brats to lobster and scallops sizzle on Brent Epema’s Whole Hog T1400 grill. His very favorite? Perfectly seasoned prime rib (but his 20 different kinds of burgers, including juicy provolone-stuffed and jalapeno, come in at a close second). Owner of B & E Meats in Crookston, Minn., Brent fires up his grill at various events across the community. He explains, “Anybody can cook anything on a WoodMaster. Even my wife can cook on it and not ruin the food!”

 

Caramelized meat, smoky flavor

Beer-mopped beef strip loin is Tim McCarty’s favorite WoodMaster recipe. Executive chef at Mayo Clinic, Tim uses his Mini Hog D1000 about 3-4 days a week. Also a fan of chicken, salmon, ribs and pork tenderloin, he says the wood “helps to caramelize the meat and gives it a unique, smoky flavor” unlike any infrared grill which “just cooks food without adding flavor.”

 

The best business investment he’s ever made

The proud owner of not one but two Whole Hog D1400’s and Bullwinkle’s Bar & Grill in Nevis, Minn., Gary Plumley says, “Quite honestly, it’s the best investment I’ve ever made as a restaurant owner.” Gary uses his grills for just about everything, including ribs, briskets, marinated half chickens, steaks and kabobs. The most popular request is a toss-up between ribs and briskets—135 pounds of ribs sell out in three hours, while 55 pounds of brisket sell out in one hour! Other reasons Gary loves his WoodMaster? It’s friendly to cook with, simple to start, economical to run and consistent to heat.