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Notice by looking at the pics above that no where in the manual did it show the heat baffle in the component list, assembly instructions or in any of the diagrams. Weird. Glad you all knew what it was and where it goes. I though it was to go over the fire pot, and it does, but I had it installed...
I have looked at the assembly instructions and the inventory of parts for my new Z grill over and just can't find anything out about this part. It looks like a shield for the burner pot so I just placed it around it but I want to make sure I did it right. Also, the grease pan/shield was...
Pretty sure the blind box ad said I would get either the 700 or the 1000. The sale is still going on so you can click the link above and it shows the 700 or the 1000 so I was just assuming I would get one of those.
I looked it up and the box from Texas is 85.9 lbs & the box from Canada is 4.1 lbs. No dimensions given. By that weight can you tell which grill I am getting?
I bought the blind box from Z grills over the weekend for $419. Tracking info says it's 2 boxes, 1 from Canada and 1 from Texas. Is it safe to assume the grill would come in 1 box and the other is the accessory bundle of gloves, knife and cutting board?
My traeger is on the fritz and the wife has me on a $300 budget. I've found a few pellet grills/smokers in that price range so ur opinion on which of these is best is appreciated. The priority is to use it as a smoker for butts & ribs but it would also be nice if it could grill steaks & burgers...
Well since its burning the meat at those higher temps then is smoking pork butt or ribs at a range from 180 to 210 degrees considered unsafe? I've heard you have to worry about foodborne illnesses like botulism when smoking below 220.
Yeah the meat tastes burnt and is dried out. Even though I set my Ortech digital controller at 225 degrees its usually stays between 240 & 250 but occassionally its getting up to 270 and burning/drying out the meat. Problem is my Ortech digital controllers next lower setting is 180 so it...
Well a majority of my rub contains brown sugar but could that explain my smoker temp getting 40 to 50 degrees higher then the controller is set at? Also, I had heard you should keep the fat side up so as it cooks the fat runs down the meat thus basting it and keeping it moist. I had been told...
I have already upgraded to a digital congtroller. Should I take the chance and hope a different one will more accurelately hold the temperature where I set it? Don't mind dropping another $50 in it but wonder since its 10 years old that I should just go ahead and buy a new one.
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