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Hello Guys First question.

post #1 of 6
Thread Starter 

First let me say thank you, I recently started smmokin and you guys have made me look like a star!!! Ive been doing it on my Willington grill. the only problem I have is the lowest temp I can maintain is 300deg +. Now when the neighbors smell the smoke, they come a knocking. 


Im thinking of getting a pellet smoker, The first thought is the pellets sitting in the hopper. Living in S Florida, humidity is the word of the day. Do you have to clean out what you dont use? will they turn to mush?



post #2 of 6
Welcome from SC. It good to have you on this great site. Sorry, but I don't know anything about pellets. There will be someone along soon that can help with your question.
post #3 of 6

I'm not familiar with pellet smokers either.


Since I see this is your first post, would you swing by Roll Call & introduce yourself.


Then we can all give you a proper welcome to SMF!



post #4 of 6
Im in NY, while it gets humid here, it's not FL. I've had pellets in my hopper durring hot humid weather with plenty of t-storms with no issues. Longest was around 2 weeks. I do cover my GMG when not in use.

Check out Pelletheads.com.
post #5 of 6

I have had my Yoder 640 for over two and a half years, it sites outside on an uncovered deck year round. It's kept under a cover when not in use. That said, I keep my hopper full year round. When I am done smoking, I top off the hooper and store the power cord on top, close the lid and put the cover on. I have never experienced any problems with my pellets and have never once emptied the hopper.


Granted, I live near Reading, PA and it's not the weather you experience but humidity at times is high.



post #6 of 6

I live in central California and never empty my pellet eaters either. Clearly not Florida, but even in the rainy season I don't have problems. 


One thing I love about pellets is the ability to smoke very low (I usually smoke about 170 degrees). Meat doesn't dry out, great flavor. We usually smoke brisket for about 8-12 hours and finish in a closed roaster (to get it hot enough).


One drawback of pellet smokers is that they use pellets for heat and smoke, which are inversely related. The hotter you burn, the less smoke you get. I can get my Louisiana smoker (from Danson) up to 600 degrees if I want - but no flavor at all.


If you want to look at a pellet smoker that might be a good fit for your concern, you might look at the camp chef. Its a less expensive brand, but they have a really nice pellet dump feature that would make cleaning pellets out much less of a chore. I talk to them every year at trade shows and they are innovating like crazy. Their early smokers were nothing special, but they just keep getting better and better (no, I don't work for them or even own one of their smokers, but I might).


I own/owned a bunch of pellet smokers - I love the yoder, love the danson, liked my IPT (but not made any more), dislike trager (dislike the company-they try to scare users by threatening their warranty coverage if you use any pellets other than from Trager), but I think you might want to look at camp chef .

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