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New to me Memphis Advantage Plus Pellet Grill/Smoker


 
R Chin said:
How often does the fly ash need to be vacuumed?
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On my EX6 I use a small brush every other cook and once or twice a month I'll vac.'
The flavorizer bars are like a gasser and SS so I'll scrape them off once a month. Clean out the support brackets and check under the hood for flakes.
 
Depending on length and type of cooks I'll vacuum my grills out either every cook (if they've been doing really low and slow for many hours) or every other if I've only done shorter higher temp cooks. Maintaining a pellet grill is IMO easier than a gasser but it needs it more often. But quite honestly I pretty much dread cleaning gas grill while even pretty deep clean on my pellet grills MAYBE takes 10 min
 
timothy said:
Someone mentioned using a leaf blower to blow out the ash.
I dunno about that but in all fairness have never tried it.
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Sorry to laugh but realistically who wants to stick a leaf blower in a tub of ash and then have it all blow in their face? :D Darwin award
 
Party Wingz on sale at Costco for $2/lb
Loaded Memphis with Kirkland pellets and spread them out (6lbs worth) on main grate but thought it was a little crowded so put some on upper rack

Running @375f for 45min or so

I noticed the grease tray has a gap about 1in from all sides. On the E-W end - no problem cuz the grease trough is there. But on the front and back - any grease drippings would fall into chamber around burn pot where ash settles.

Question: I need to avoid cooking on the front and back edges to avoid greasy ash sludge cement, right?


IMG_9164.jpeg
 
R Chin said:
Party Wingz on sale at Costco for $2/lb
Loaded Memphis with Kirkland pellets and spread them out (6lbs worth) on main grate but thought it was a little crowded so put some on upper rack

Running @375f for 45min or so

I noticed the grease tray has a gap about 1in from all sides. On the E-W end - no problem cuz the grease trough is there. But on the front and back - any grease drippings would fall into chamber around burn pot where ash settles.

Question: I need to avoid cooking on the front and back edges to avoid greasy ash sludge cement, right?


View attachment 116116
Click to expand...
Yeah, I kind of keep anything more toward the center so grease doesn't get down into the actual "barrel" portion
 
Here is the finished product (along with leftover ribs and rotisserie chicken)

Heat seemed fairly even across the main and even upper grates. Exception was along the edges of the grease tray where the heat shoots up.

I noticed the fan is intermittent up until 300f then stays on continuously. Memphis says under 300f is smoking mode.

Question about pellets: seems like woods other than oak or alder are considered “flavor” woods. Would I want to use something without oak or alder for low and slow where I want a more prominent, smokey and flavorful bark?

IMG_9165.jpeg
 
IDK about the woods thing. Everything I've read and been told is maple is the "filler" wood. Making heat but not much flavors. Oak, Hickory, Pecan, Cherry, Apple, Alder, (other fruit woods as well) all seem to indicate sweeter flavors. Oddly if you've ever tasted an acorn (so terribly bitter and astringent) yet oak seems to have a very sweet smell while burning. Go figure. IIRC Walnut is not considered a good smoking wood though.
Anyway that's how I understand it :D I've really been wanting to try Smoking Pecan pellets. TH swears by them but YIKES are hey expen$ive. Nearly $1 per pound. Heck using those an overnight brisket will cost more in smoke than meat!
 
Going to try a pork butt and full brisket overnight… have some questions regarding loading

I don’t think I can fit them on the middle and top rack positions - so will have to place one on main grate and other on top grate

Brisket over pork butt?
Meat on main grate or on wire rack over foil pans?
Fat side up or down for each meat?

Anything else?
 
Thankfully with BigZ I have the luxury (and also the curse) of size. It's so big I can fit a brisket and 2 or 3 butts on the top rack. Honestly it's how I prefer. I like to use the top rack and place disposable pans under it. I don't bother putting anything in the pans either. They're only there to limit how quickly the collection pan fills up. They do as their name suggests. Get disposed of after the cook. What is the left to right measurement of that grill?
 
R Chin said:
Brisket over pork butt?
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Usually its butt over brisket cause the pork has more fat, but it depends if you want the brisket to baste in pork drippings or the butt to baste in beef drippings, different rubs play into this.

I think looking at it they should fit on one grate depending on how big of a briskie.

FC down on both.
 
The main grate area is 18x24 - same as OG genesis and Summits

Unfortunately, the top grate is only about 11x24 (two 5x24 grates) - there is not enough vertical clearance to use top and middle positions.

Here is a pic of both meats on middle racks.
Will this work even if meat is dangling over edge of rack?

IMG_9175.jpeg

Here is a pic of a 9930 grate on top of the Memphis for comparison

IMG_9161.jpeg
 
Hmm, by the time you trim the brisket it should work, tight, but both will shrink during the process.
I would position the butt N-S.
 
Got it with the shrinkage…

Will start late tonight @225f with fat cap down for both meats on middle rack without foil pans (cuz I want to check out grease management system)

In the morning (assuming both in stall) I will wrap pork butt in foil pan and wrap brisket in butcher paper. Maybe adjust temp up to target finish by early afternoon. Rest in cooler until dinner service.

I’m going to try the Traeger Gourmet pellets I got at Costco ($18 for 33lb) because they rate well according to this test compared to the PitBoss (PB makes the Kirkland pellets)

thebbqhq.com

MSBBQ/BBQHQ Pellet Test

Shop gas, pellet & charcoal grills & smokers, outdoor kitchen equipment, pizza ovens, & more at TheBBQHQ! Financing available, free shipping on most orders.
thebbqhq.com thebbqhq.com

Any other suggestions???
 
R Chin said:
Got it with the shrinkage…

Will start late tonight @225f with fat cap down for both meats on middle rack without foil pans (cuz I want to check out grease management system)

In the morning (assuming both in stall) I will wrap pork butt in foil pan and wrap brisket in butcher paper. Maybe adjust temp up to target finish by early afternoon. Rest in cooler until dinner service.

I’m going to try the Traeger Gourmet pellets I got at Costco ($18 for 33lb) because they rate well according to this test compared to the PitBoss (PB makes the Kirkland pellets)

thebbqhq.com

MSBBQ/BBQHQ Pellet Test

Shop gas, pellet & charcoal grills & smokers, outdoor kitchen equipment, pizza ovens, & more at TheBBQHQ! Financing available, free shipping on most orders.
thebbqhq.com thebbqhq.com

Any other suggestions???
Click to expand...
I will have to check that out further since of all the companies this is a first for me hearing PB is making them.
 
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