Just an Observation

[Rich Dahl]

I don’t have a Weber pellet grill but I do have a new Camp Chef pellet grill.
I’ve used it about 15 times or so and used all kinds of various pellet brands.
A little while ago Tru Value had Weber pellets at less than half price so I got the last bag they had which was apple.
So yesterday I decided to try them out on a ham I had in the freezer for quite a while.
Now the CC isn’t a picky eater and will use any pellets that it’s given which was the case with the Weber pellets. It maintained temperatures very well. It also had a pleasant aroma.
The issue was this morning when I went to clean it there was a lot of white ash on the grates and deflector tray under those. I have never experience this with the other brands I’ve used, also the ash cup was almost full which I always empty the next morning and verify it’s empty before the next cook. I’ve never seen that much ash and this was only a little over two hour cook.
I seem to remember some folks experiencing this same white ash problem during the saga of the SmokeFire.
So for what it’s worth I thought I would bring up my observations

 

[Lew Newby]

Now that's interesting. Like you, I never see ash on the Camp Chef grates. I have seen it on the SmokeFire grates and I just thought it was the lack of a drip pan. I have been using Pit Boss but just put a bag of Weber on the hopper. Now I'll pay more attention to ash production, Thanks Rich.

 

[Rich Dahl]

Now that's interesting. Like you, I never see ash on the Camp Chef grates. I have seen it on the SmokeFire grates and I just thought it was the lack of a drip pan. I have been using Pit Boss but just put a bag of Weber on the hopper. Now I'll pay more attention to ash production, Thanks Rich.

Pit Boss competition blead is my standard mix I use for most of my cooks. I've also used Cooks, Lumberjack, Traeger, Kingsford and haven't had any ash buildup at all with any of those.

 

[SteveF (Alpine)]

Hmm, I feel like there’s about an equal amount of ash between pit boss and Weber. I barely notice it on the outside of the grill and on the grates. Almost like tiny glitter in the light. I never notice it on the food, but I’m sure that’s because the moisture in the food absorbs and disguises it after about 20 pounds of each, there’s still barely nothing in the ash pan.