r/zgrillsofficial

Sorry if this has been posted before, I didn't see it in search

I just got a 1000d4e and doing the initial burn off. The lid is off center to the left and leaving a little gap.

Is the normal? Can I adjust it using the screws at the top on the hinges?

Has anyone ran some aftermarket seal around the lid to create a better seal?

Thanks in advance, new and exciting for it!

I have a z grill 7002c, I spilled a few pellets between the hopper and the firebox, you know the area where the wire for the temperature sensor lays,said oh I will clean that out later, we'll while running the grill on high for some burgers, the pellets that spilled caught on fire and melted the temperature sensor cord, and as my luck would have it, the video to replace the sensor shows a nice connector in the cord for an easy 5 minute fix, mine doesn't have the connector so I am going to have to pull it apart as if I was replacing the controller.

Anyone else have a problem with grease dripping out of the smoke stack? I have to keep a piece of cardboard under it when cooking so it doesn’t stain my brick pavers. Just curious if there was a solution. Other than that we really enjoy this smoker.

So, I've been working with a 700D for 3 years now and have loved it. But we're demolishing our old tiny deck to finally get a nice big patio and I'm seeing this as a good chance to upgrade some of my toys. I'm already upgrading my tiny 22 inch Blackstone to a 36 Blackstone or Weber Slate, and wanted to grab a bigger or better smoker.

My Zgrill has been nice to me so far, so I took a look at things and liked the look of the 11002B. But before I pull the trigger I have a few questions people around here might be able to field.

I like the fact that the main grill space is pretty much the same as my current (700 series) total cooking space, since there's a few times I've been packed in pretty tight and I generally prefer to do most of my cooking on the primary grate. Since I live in New England, the double wall build and what I've heard about it being solidly built are good points. I had my igniter die out and need replacement, so I'm familiar with the ZGrill customer service. I also like the reliability at a good price point. One of my favorite things is that without the flame grate that some companies want I can just tinfoil my drip pan and make cleaning that a 5 minute process of ripping and re-wrapping instead of long scraping sessions and never seeing a truly clean pan. I've got other, better options for searing stuff whether on a griddle, over charcoal, or propane. I'm fine with not doing it on the smoker, but I love the ease of cleaning it.

1. My first question is if there is a specific set of stainless steel grates I should consider if I decide I want stainless rather than the enameled iron. I have no huge beef with enameled iron, but I really like stainless grates. I don't believe there's an official set of grates, but I've heard there might be a set intended for a competitor that fits the 11002, but I've had enough of these "fits like a dream" situations where it fits more like a fever dream and figure someone here might have a killer situation. Bonus points if the main grate consists of multiple panels for easier soaking without a huge tub. I currently fit my single main grate in a huge concrete mixing tub that's a real pain to deal with, and would like the option of a much more manageable smaller container with multiple racks in it for more frequent soaks and scrubdowns.

2. I've heard a little but not too much about the keep warm feature. I've heard 160 and 170 as temps, but was wondering if it had a set range and how well it kept within that range without the occasional wander to unsafe low temps or high enough to resume cooking. I'd like to be able to reclaim my kitchen stove for cooking sides or deserts (and not have to keep my eyes peeled for it to turn off because I didn't want to bother with Sabbath options).

3. This one might be a bit niche. I use my cook chamber with a smoke tube to cold smoke during the colder months. I'm interested by the stackless design, but I'm a little concerned that might let my tube smoke follow less of a predetermined path, making problems with even coverage or good smoke density. If so, has anyone found good solutions to this?

4. This one's really minor, but its on my mind. I've done Over the Top chili a few times and the 700's cook chamber requires me to remove the top shelf to balance a steel rack on top of my dutch oven. I've seen people with other smokers sliding their chili under the rack and putting the meatball on top of an upper grate. Is there enough space on this to fit a 5.5 inch dutch oven between the upper and lower grates?

5. How has the 11002 been for you so far? Any tiny things that really appeal to you once you notice em? Any small annoyances?

Thanks for anything you've got to offer on this.

The digital temperature gauge has been wildly fluctuating the last two cooks. It isn’t always the case throughout the cook but it seems like it.

The last cook ended with an “Her” error. This was after I made sure to vacuum the pot and wipe down the temp stick with alcohol.

I can’t seem to add pics or video right now but will try.

Suggestions?

Thanks.