I’ve spent plenty of time on Grilla’s Alpha OG and the giant Mammoth, but I never got a chance to test out the original Silverbac. So when the new 2.0 version landed, I was keen to see if it could hold its own.

From the first cook, it was clear this is a sturdier, more refined grill than the look-alikes it often gets compared to.

Check out my full hands-on video below or keep reading for the complete review.

Grilla Silverbac 2.0 Pellet Grill

Our Verdict: The Silverbac 2.0 offers a sturdier build, bigger hopper, and the new Alpha Connect controller. It’s not the best for high-heat grilling, but for smoking brisket, ribs, and pork butt with minimal fuss, it’s a reliable option.

Pros:

• Huge 33-lb hopper for long cooks
• Versatile Alpha Connect 2.0 controller
• Solid, heavy-duty build

Cons:

• No easy ash/grease cleanout
• Weak searing performance

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Unboxing & Assembling the Silverbac 2.0

The Silverbac 2.0 ships well-packed, and nothing feels flimsy straight out of the box. Compared to thinner competitors, the heavy lid and solid internal parts stood out right away.

Assembly is refreshingly simple. It took two of us less than 45 minutes from cutting the tape to firing it up, and most of that time was tightening bolts. My son (who gets the job of assembling most of the grills I test) even joked it was “seven steps, nothing to it.” The instructions are clear, and once it’s on the six casters, it’s easy to roll into place without heavy lifting.

Grilla Silverbac 2.0 Specs

Out of the box, the Silverbac 2.0 feels solid and heavier than many pellet grills in this price range. The squared-off design looks clean, and little touches like the beefy lid and magnetic cabinet doors give a good first impression of quality.

Design & Build Quality

The first thing I noticed after finishing the assembly was the squared-off back. By trimming the curve from the old design, Grilla made the footprint slimmer without sacrificing any cooking space. It’s a small tweak that makes a big difference if your patio is already crowded with gear.

The lid alone tells you this isn’t a budget build. It’s much heavier than look-alike competitors I’ve used, and that extra weight helps hold temps steady once it’s hot.

Inside, the flame diffuser and drip pan are both solid pieces of metal that lock in securely instead of rattling around.

Down below, the cabinet adds both storage and stability. It’s an often-overlooked feature on pellet grills, which I do not understand. It’s so handy to have space to store a bag or two of pellets and a few grill tools.

The magnetic doors don’t swing open when you move the grill, which is a nice touch. Combine that with the four rotating casters (two of them locking) and you can roll this 170-lb grill across a driveway or deck without breaking a sweat.

If mobility is important to you, Grilla sells a version of the Silverbac with an All-Terrain cart, and if you plan on never moving your grill you could go for the Built-in version.

All told, the Silverbac 2.0 feels beefier and more thoughtfully built than grills in the same price range.

Controller and App Experience

The Alpha Connect 2.0 controller gives you two options. P mode focuses on precision with steady temps, ideal for overnight briskets or long low-and-slow cooks. Pro mode heats up faster, runs hotter above the firepot, and adds more smoke, which worked well for ribs, chicken, and shorter smokes.

Wi-Fi setup was quick, and the Alpha Connect app makes it easy to monitor temps, change settings, and set timers from your phone. The controller itself is simple to use, with a clean display and straightforward buttons.

The only annoyance is startup. Each time you power on, you need to reconnect Wi-Fi or hold the power button for five seconds. It is a small hiccup in an otherwise smooth system.

Cooking on the Silverbac 2.0

I ran the Silverbac through a mix of long smokes, weeknight meals, and some high-heat tests and was impressed with its consistency.

The new 33-lb hopper is a game-changer for overnight cooks. I loaded it up, set the controller, and put on a couple of briskets.

The grill held steady temps all night, with only about a 20- 25°F overshoot during startup before settling in right where I set it. The brisket had a solid smoke ring and rich flavor, and thanks to the Pro mode, I noticed a touch more smoke output than most pellet grills I have used.

On shorter cooks, like St. Louis ribs, the pit ran about 4½ hours and gave me exactly what I wanted: tender, juicy racks with a deep smoky profile.

Same story with a spatchcock chicken at 375°F. The skin was surprisingly crisp, almost like it had been fried, which is not always the case on a pellet grill.

When I pushed it into grilling territory, the results were more mixed. Burgers and kielbasa picked up some light grill marks, but not the deep sear or char you would expect from a dedicated high-heat grill.

Boneless chicken thighs, on the other hand, turned out great: juicy, flavorful, and quick to cook, especially for busy weeknights.

Overall, the Silverbac 2.0 nails its core purpose: smoking big cuts of meat with stable temps and good smoke flavor. While it will not replace a searing machine, for barbecue staples it is rock solid.

Temperature Accuracy & Heat-Up Tests

To measure temperature accuracy, I used my ThermoWorks Signals and placed three probes across the grate: one on the far left, one directly above the firepot, and one on the far right. After letting the grill settle, the readings showed only about a 10°F difference between left and right, with the center above the firepot running slightly hotter.

For a pellet grill, that is outstanding, since many models I have tested show 40 to 50°F swings from side to side.

I also ran the grill through several time-to-temp trials to see how quickly it climbed to higher heat.

In practice, P mode is best for overnight briskets and long, low-and-slow cooks where steady temps matter most. Pro mode heated faster and delivered a touch more smoke, which I preferred for ribs, chicken, and other medium-length cooks.

During startup, I noticed a 20—to 25°F overshoot before it leveled out, but once stable, the grill held temperatures reliably throughout every cook. Overall, the Silverbac 2.0 may not win races to high heat, but it is impressively consistent and trustworthy once locked in.

Cleaning

Like most pellet grills, the Silverbac 2.0 requires regular upkeep if you want it running smoothly. After each cook, you’ll want to scrape down the grates, empty the grease bucket, and every three to four cooks vacuum out the firepot. Because the Silverbac does not have a removable ash cleanout, you need to get inside with a shop vac rather than just pulling a tray. It is not the end of the world, but it adds a bit of extra work compared to some newer designs.

What did surprise me is that Grilla stuck with the old-school hanging grease bucket system. Yes, they added a hook to keep it from falling off, which is better than nothing, but it still feels dated.

Nearly every brand updating their lines now, such as Weber with the Searwood and Pit Boss with the Woodridge, has moved to enclosed or slide-out grease management systems that look cleaner, catch spills better, and are easier to handle. On the Silverbac, you are still dealing with a bucket that dangles off the side like it is 2015.

That said, the drip pan is solid, the grease flows as it should, and the bucket does stay secure once clipped in. It just would have been nice to see Grilla modernize this part of the design the same way they did with the controller and hopper.

For the exterior, a spray of cleaner on the powder-coated steel and stainless surfaces gets it back to looking sharp. Just give the stainless a few minutes for the cleaner to work before wiping, and it takes off any built-up patina.

How the Silverbac 2.0 compares to the competition

We’ve been big fans of the Grilla OG since first testing it a few years ago. It’s much more compact, but we’re always impressed with the smokiness of the food it puts out.

If you don’t need all the real estate the Silverbac offers, and want a grill that will turn heads, then the OG is a solid pick.

Outside of Grilla, the $1,000-$1,200 price range is crowded with offerings from Weber and Traeger.

The Weber Searwood will give you more versatility if you’re looking to ditch the gas grill, as it offers searing up to 600°F, as well as rotisserie and griddle attachments for different types of cooking.

The Traeger Woodridge Pro will give you a nicer app experience and integrated grease and ash management, although the hopper size doesn’t compete!

Final Verdict

With the Silverbac 2.0, Grilla has chosen small refinements over a huge redesign.

The bigger hopper, sturdier build, and updated Alpha Connect 2.0 controller make it a serious option for backyard cooks who value reliability and smoke quality over flashy extras. It delivers steady temps, solid smoke output, and enough cooking space for big gatherings, all in a package that feels tougher than many competitors at this price point.

It does have trade-offs. Cleanup takes more effort without an ash cleanout, and it is not going to give you steakhouse sears. The hanging grease bucket also feels dated when other brands are moving to cleaner designs.

Something like

But if your focus is smoking brisket, ribs, pork butts, and the occasional weeknight chicken, the Silverbac 2.0 nails the fundamentals. It is built to run steadily for hours, which is exactly what most pitmasters seek.

Grilla Silverbac 2.0 Pellet Grill

Pros:

• Huge 33-lb hopper for long cooks
• Versatile Alpha Connect 2.0 controller
• Solid, heavy-duty build

Cons:

• No easy ash/grease cleanout
• Weak searing performance

Check Latest Price at Grilla