Recent content by randyrayd

It's a continuous process that produces heat and smoke. I'm confused by some of the replies also. Smoldering is a slow, flameless type of combustion that occurs when oxygen reacts with a fuel. It produces heat and smoke. You can't have smoke without some type of fuel smoldering. White smoke...

Thanks. I'm concerned about the amount of ash produced, which may require vacumming the chamber between every cook. Maybe a smoke generator is the way to go.

Thanks for your reply, but smoldering wood is what causes smoke, so I'm not sure what you mean. The next phase after smolder is a flame. I'm using mesquite pellets mostly. I generally use a large steam table pan to catch dripping and grease with a cooling rack on top, so I'm already pretty...

Thanks. Doing that but want more.

Yes, more smoke flavor. This is my second pellet grill with a gravity fed charcoal smoker in between this and the last one so I have used several brands and really can't tell a lot of difference. I'm adding chips to the tube and that helped on my Thanksgiving turkey, but still not the same as...

I'm trying to add some wood chips to my smoke tube first. Maybe save myself $100 or so.

Has anyone tried a smokedaddy heat diffuser replacement...

Why not season then wrap?

Thanks!! Tomorrow I plan on doing some burgers and will set the Thermoworks on two different grates and will see what shows up. My last two smokes, I ignored the MB temp and it seemed all was good.

It's been a minute....I searched the archive on this, but still have a question: On most smokes I use a pan for neatness and grease fires and a metal rack over the pan to smoke to all the meat. I started noticing my smokes were taking longer than usual so I started putting a probe in the...

Sure....but then you've got a greasy $200 cooler!......Wait! $200 cooler??? JK, but no way this old man is paying $200 for a cooler.

Exactly as does Bear!

I haven't smoke a bird that large, but since splitting is almost the same as spatchcocking, charts say 10-12 minutes per pound at 300*.

I smoke my birds at 225* until 140* temp, then bump the grill up to 400* or a little less to crisp the skin until the meat probes at 165*. I don't use a water pan as that seems to keep the skin rubbery. Everything I read says smoke 30 minutes per pound but mine seem to be done sooner. One of...