$14.39 Folding brackets that line up perfectly with the existing shelf bolts: https://a.co/d/04w5w2Tt
$51.98 Perfect fitting board: https://a.co/d/06snAZng
Total cost $66.37 takes more time to unbox the parts than it does to attach to the grill.
Wings 'cold smoked' with a smoke tube for half an hour. Turned the smoker on and set to 400* and smoked for about 45 minutes, flipped every /15-20ish minutes.
Sauce is crystal, butter, and a squeeze of lemon.
I replaced my 410 with a zgrill, I haven't grilled for over 6 months. The 410 would never maintain temp, was tire of baby sitting it going full temp back down to my set temp non-stop. Tried calling over and over and nothing fixed it, now I'm back to grilling and this thing works perfect and did not bankrupt me like the junk reqtec did that's going in the scrap pile. If I could put it in the dumpster and they would take it I would. Yes I tried every brand of pellet and grill was cleaned, took for ever to reach temp if it ever did, and as soon as the lid was opened it would drop 150 degrees and never get back to temp. Thought I had bought my last grill but apparently not.
Hey folks! I’m trying to get a handle on what just happened. I was doing some ribs and salmon at 225, everything was good fora couple hours. Suddenly, about two hours in, the smoke started smelling “off.” It was barely reaching temp and suggesting pellets in nonstop, but still under 225. It dropped down to 160, then started heating up a bit, but the smell was no bueno. I checked to make sure the hopper wasn’t smoking, and emptied everything I could. When I slid the grill out of the smoker and checked, I could see that there was a lot of flame coming out. More than normal. I moved the heat distributor out of the way and the firebox was filled to the brim and there was a large fire. It didn’t look like what I was accustomed to. I started pulling pellets out and putting them outside of the fire box because I was concerned that it was going to start melting things and burn back into the hopper. I typically clean between every cook with a shop vac, but I didn’t this time. I had done a single six hour smoke about a week ago, and that was it. I didn’t think there’d be enough ash to cause complications, but I may have been mistaken.
I got things under control and the last embers of the pellets that were in the firebox are smoldering out as I type this.
I’d like to know what happened and how to avoid it, and also what to do to get my smoker going again safely.
Unlike my teams today, this was a win. Over the top chili, smoked queso, and smoked chuck roast.
Cooked for 5 hours total, of which wrapped for hour and a half. Wrapped with melted butter and bacon tallo (grease). Cooked at low temperature 200f , then 225f. Raised temperature to 250f during wrap. Rested for hour and half. Tasted great but not so tender. Thoughts? Thanks
Been using Pitt boss competition blend for 5 years now. Have been getting these hard ash/coals after only one normal cook. Then grill has a tough time lighting and bad back burn if fire pot isn’t cleaned every other cook. Pellet issue? Or I’m thinking not a good fire? like maybe fan is weak and not burning the pellets properly. Got a hopper full to go through before trying a different pellet.