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Thanks! Food is yummy. Not as much smoke flavor as my (rusted out and now defunct) little Masterbuilt propane-and-wood-chunks unit delivered, but that was sometimes too much and hard to control. I might experiment with a pellet tube gizmo, but I'm in no hurry. Food is checking most of the boxes...
Update after a few weeks of winter cooking on this little pellet smoker.
1. My favorite feature is the ash clean out door. Back in the day, I had a USA made Traeger, and I've also used my son-in-law's Silverbac. Both are a pain in the neck to clean out and keep running effeciently. Not this...
I bought the trivet on Amazon. It's a Lodge item. Drilled and tapped 1/4-20 holes (if memory serves) and that's about it. Very sturdy. Went in a unit at my son's house when the rest of my unit rusted out.
Thanks! Much appreciated!
No worries. Never did, still haven't.
I doubt anybody reading your first post would think that, but I'll take your word for it.
I'm not a historian of pellet smokers, but didn't Louisiana come out with this before Yoder? And didn't Yoder "steal" its offset design...
Most of the snow missed us, so I swept up what little fell on the patio . . . and now I think I'll do another cook!
The clean-out door made ash removal from the first cook easy. A very nice feature.
I don't know. I guess I've never thought about it. It's a pretty ordinary Samsung gas range. Nothing fancy. I just ran the number up to 550 on the key pad and up it went.
Well, there's snow on the mountains now, but fortunately it didn't start before I got a chance to cook some tri-tip for California tacos. Yum.
Seasoned with salt, pepper, and garlic powder. Cooked on the Outlaw at 225 for about an hour and a half, then in the oven at 550 for ten minutes.
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