Darian Hofer
TVWBB Pro
I think the fan forced air in most pellet grills works similar to a convection oven. Speeds up the cook. But you should still have a stall when your brisket or large roast hit about 160-165 internal as the meat starts to break down. So sometimes a cook that appears to be going to fast will stall and put you back on your timeline. Colder outside temps will also cause your pellet grill to work harder keeping temp, increasing airflow, and cooking even a little faster.I would have liked to have found a point, but both Sam's and Costco only had flats. So a flat it will be. That darn chuck roast is already more than 50% cooked and I'm still hours away from supper. IDK how that darn thing cooks so fast. I try doing the same temps in the Genesis or Wolf and it takes 3x as long. So far this has been my hardest thing to figure out. Timing. I guess I can pull it and just let it sit in the house in a very slow oven. IDK