u/No-Reporter-7025

I am really enjoying my DeckBoss with WiFi and find the probes that came with it to be pretty accurate. However, what I am not enjoying is the alarm settings of the RecTeq app. No matter how I set this thing, the meat to temp alarm, and more importantly, the pit temp alarms are very quiet - almost like a tiny bird chirp that only lasts a second.

Maybe I am a heavy sleeper - but if I am trusting this thing for an over night cook I want the alarms to scream at me over and over if something is out of range. I trust the grill to hold temp when things are working, but I've read too many stories of an auger getting jammed up etc and losing an expensive piece of meat once the temp drops to unsafe levels.

I am thinking of a ThermoMaven G2 or one of the other similar options to provide hopefully a louder alarm interface for ambient and meat temps. Has anyone else tried this? Is there a setting in the RecTeq or iOS that I am missing to make the alarms more prevalent?

I am going to try my first 0-400 wing cook tonight. I have some fresh green beans that I'd like to serve as well. I've seen 2-3 hours low and slow and 25 mins at 400 for Green beans on the pellet grill

What do you all think would happen if I just toss them in evoo/seasoning and put them on a grill pan throughout the 0-400 cook? will that be enough time to cook them? Seems like it'd be a blend of the two cook times I've seen.

I am still new to the RecTeq / pellet smoker life. So far I've run RecTeq competition blend and Sam's club smokehouse blend with great results. I know to look for 100% wood with no fillers and to try to over overly long pellets. Outside of those paremeters, does the flavor really vary that much with brand or wood variety?

I see a lot of positive posts for Lumberjack - especially competition and hickory varities. I am tempted to try a bag of each of those. They are slightly more expensive per lb than the Sams club bag but I don't mind if there is really a difference.

Edit for clarification- I am asking about flavor. The Sam Club pellets seem to do perfect for temp/ash and held within 2 degrees for a 18 hour smoke last week.

I am still learning the ways of the pellet world and had my Deckboss 900 running at 325 yesterday. It was rock solid steady for the entire cook, as it has been with every cook thus far. I removed all the food - pork tenderloin and veggies, but left the grill on in anticipation of coming back out to cook the next round.

When I came back 20 mins later I found the fan ramping up and down over and over and the temp was at 425. I opened the lid for a few and the closed it and the grill settled back in to 325.

I know they can overshoot during the initial start up, but what could cuase it to run away well after settling in?

I have been considering a Recteq for a while and saw the scratch and dent sale. It's a two hour drive for me and I can't get there until tomorrow afternoon. Did anyone go to the sale today this week?

How is the inventory? What sort of discounts might I expect? If it's 10-20% off retail, it's likely not worth it for me.

I need to add a dehumidifier to my crawl space. I will have the vents sealed, and already have moisture barrier and a french drain in place.

Can anyone comment if the Alorair, specifically the galaxy series or Vevor humidifiers are decent?

I am weighing the cheaper options vs Santa Fe or aprilaire which seem to be the better options. Happy to spend whatever it takes to do it right, but would love to save money if there is no real difference.

I saw one post here where alorair was a PITA to deal with under warranty and charged excessive shipping fees for warranty exchanges. Has anyone experienced that?

I feel like I am commiting blasphemy for even considering this, but lately I find myself wanting to try out a pellet smoker. I've had my large BGE for 15 years, it's awesome, I am comfortable with it, and use it fairly often. I also have the Egg Genius which I find helpful for long over night cooks.

With all of that said, I always feel like cooking on the BGE is a weekend thing. It takes some planning, time to clean it out, get it lit, settled in etc. I'd love to quickly do a piece of salmon, chicken, burger etc on week nights with a touch of smoke flavor without lighting the egg. I typically end up using my Napoleon NG grill during the week which is not very exciting.

All of that brings me to the pellet grill idea. It seems like a nice compromise of easy start up during the week while sitll adding a touch of flavor vs the gasser. Do any of you run a pellet for similar purposes? How is it working out for you? How different is the flavor vs the egg?