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Recent content by heislord5
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Report on injuries and deaths due to grilling:
https://www.nfpa.org//-/media/Files/News-and-Research/Fire-statistics-and-reports/US-Fire-Problem/Fire-causes/osGrills.pdf
Definitely need to keep grill away from structures and flammable objects. All the deaths are due to structure fires.
I...
I'll be careful to monitor this. My grill does not seem to be super "tight". Smoke comes out the seems fairly easily and it also does not seem to produce a lot of smoke like the ones you see in the exploding videos. Mine has a thermometer to regulate temperature, not providing fuel when above...
So I updated the original post to align with your warnings even though I don't agree foil in vent is a danger. I have learned what may be two real dangers based on my research:
Starting grill after the grill did not successfully shutdown and the burnpot was not successfully emptied.
Starting...
OK we seem to have hijacked the main purpose of this thread over one line people disagree with. Feel free to do the "safe" thing and not block your vents if you like. I think the other 11 mentioned bullets produce an amazing brisket.
OK, I stand corrected, lol:
exploding pellet grills. I've heard it all. I still don't think given that air seeps from sides, that putting foil in my vents will do any harm...don't see the connection there.
another video explaining the theory on why it exploded:
The pit seeps smoke from the sides and the temperature never rises. The pit is designed to burn pellets only to reach the specified temperature. When above that temperature it doesn't burn any pellets. A pellet grill with covered vents is NOT a fire hazard any more than a measuring cup...
I just made what was maybe the best brisket I've ever had on my pellet smoker. Burnt ends were smokey and delicious. Pull test was perfect...easy pull apart. Here were the things I did:
Stuffed all the vents on my pellet smoker with foil to prevent smoke from escaping so easily (Most here...
I'm putting foil in my vents (to block them) and wood chips (in foil) on top of my fire deflector plate. We'll see how it goes but I feel like it will be a step forward.
14-16 hours before wrapping came out too dry. The comparison cooking version with 8 hours unwrapped and 8 hours wrapped both at 195 did the best and it worked both times with about a 16 or 17 lb brisket, prime grade.
my prime got to 194 IT while the other two selects were still back at like 175 IT. I had to pull it first/early but I did have a small hole in the wrapping paper so that might have been a factor. Thanks.
Thanks. I'm going to put together a video of my results from using a modification of that mojobarbeque video I linked. I started the cook yesterday and will have results tonight.
I did an experiment where most of the smoke time was at 160. I describe it on this other thread (page 3): https://www.smokingmeatforums.com/threads/brisket-how-low-can-you-go.318859/. wrapped and finished in oven at 190. After about 6 hours rest in cooler it was soft. I recorded my...