Search results

I tried that and it doesn't work. With pellet grills the fan moves a lot of air and negates cracking the lid effect. Because the WSM just uses convection to move air I could adjust temp with the lid or the door but it didn't work with the Smokefire.

Me too. Then during 29 years in the Navy I got to eat my fair share of Spam. I still like Spam, Potted Meat, and Vienna Sausage. You can overcook both and break them up but what you get will not resemble, nor taste like, pulled pork BBQ that you get from restaurants and backyard BBQs from...

Mine are 100% Beef. My grill was running on smokeboost. 3 years ago it would maintain 180 and below then but after a software update smokeboost has never performed as well on my grill. I was lucky to get almost 4 hours of good Jerky temps on this coo..

The texture is different. Sliced is a chewier piece of meat I guess you could compare a burger to 1/4 inch thick roast beef slices and approximate the difference.

I had updated the app and I cooked today. I won't b surprised if it updated during the cook.

I'm getting low on Beef Jerky so yesterday I mixed up 5 lbs. of Ground Beef and mixed in my seasoning. I let it sit in the fridge overnight and this morning my son used the Lem Jerky Cannon to create the strips. I went to this style Jerky after my problems in February because it's easier on me...

I have no idea if dust contributes to bridging and I'm scratching my head wondering how I could test that. The whole thing is a puzzle waiting to be solved. Yes, I take IOUs. :ROFLMAO:

I'm willing to bet a soda pop that the flameout was caused by a pellet void. I never sifted pellets and ran Pit Boss through it for a year and the pellet dust was consumed by the fire in the fire pot. In my mind pellet dust doesn't cause all of the problems attributed to it. Bob, what you...

My weekend cook was scheduled for today and the heat didn't stop it. I smoked a 4 lb. Pork Butt (Darian's Pork Chop) :LOL: for pulled pork and a rack of St. Louis Spares. My process was to remove my Oxygen hose, go perform a BBQ task and then go back inside and suck up some Oxygen. Improvise...

That looks great. Good job. One thing I failed to expect was how debilitating old age can be. We now have a lawn guy and a cleaning lady that does the deep clean every 3 weeks. I have one BBQ cooker and it rolls in and out of the garage easily. We adjust.

My weekend cook will be Monday. I'm doing a 4 lb. Pork Butt and a rack of St. Louis spares. I'll cook at 250 to 275 and wrap in foil.

Don't be jealous. That was my temps using the software from 3 years ago. Now, I'm lucky if I can get below 200 on Smokeboost.

I have a Nesco with 6 circular trays. It works fine.

I enjoyed cooking on the different kinds of cookers over the years. When I discovered a digital thermometer it was just another tool. Four years ago I realized that I was approaching the age when we can go downhill fast. After researching pellet grills I bought my first Craigslist Pellet...

The app will not alert you. I have an InkBird that I can use for that but I rarely do. :unsure:

After start up the glow plug is not a player. It's deenergized once the fire is burning.

What happened to you was the classic aftermath of a flameout and then a botched restart. Not caused by you but by the grill. 18 months ago I deliberately set up a test to get that big fire but I didn't have meat nor my ambient probe in the cook chamber. That fire didn't damage anything. I...

My first thought was charcoal pellets can cause that problem. I've never tried Royal Oak but they are bigger in diameter than the Weber and Cabela's. Some folks insist on cleaning the fire pot before every cook. I don't, but my EX6 just seems to handle everything and keeps on running. I now...

As you've probably read, the Smokefire is hotter on the right side. At least it is on mine so I orient the Brisket to have the point in the hot side and flat in the cooler side. I get a more even cook but I will separate the muscles if the cook calls for it. If that doesn't apply to Big Z...

If the flat finishes before the point you can separate the two muscles and rest the flat while finishing the point wrapped and with a higher temp to push it to the finish line.