Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I use a variation of the Memphis Dust rub. I add 2 TBSP of Cumin and 2 TBSP of Chipotle Chili powder and use it on all pork products I make. My family is all about it.
Well Traeger brand pellets in particular are very light on flavor. They blend 30% flavor wood with oak or alder as a filler. Both provide good BTUs but a fairly light smoke taste. Their mesquite and hickory pellets contain 0% mesquite or hickory, they are all filler wood with oils added for...
This is normal for people new to pellet grills. What pellets are you using? You have some options, first is to be sure you're buying quality 100% wood pellets. If you are, you can try stronger smoke flavors like 100% Hickory, a Mesquite blend etc. You can also try running the grill on low...
Hmm, well it seems like the more I research this the more I see that everyone has a warped diffuser and they're all fine. I'll probably go the cheap route, patch the hole with a sheet of steel and call it good. If he wants a fancy upgraded 10ga bend-proof heat deflector to put in his rusty old...
Hey all, found an ancient Traeger on its last legs that I'm going to fix up as best I can and give it to my father-in-law.
Most everything on it I've figured out how to fix (or just ordered a new one), but one thing I'm a bit stuck on is the heat deflector. The one that was in it is decently...
I bought a Grilla OG when I bought my pellet grill. It has a unique design, great reviews and awesome customer support. Additionally, I liked that the body was a double-wall insulated construction, which I felt to be an important feature since I smoke year-round and it's often below 40 degrees...
I would plug the hole. On the offset version it's a bit less of a problem than on the vertical. On the offset it let's a bit of cold air in and can affect the draft a bit, lowering the smoker temp and making it harder to hit higher temps.
On the vertical it feeds air to the fire and tends to...
Ah, I gotcha. I have a lavalock pinwheel, but was having some trouble cutting the semi-circles into the backing plate I was using. If I can get something like the WSM vents then its trivial to mark off and drill holes
I end up messing with my vertical every half hour or so usually. But the goal is to get it to the point that I set the vents and cruise for a couple hours without adjustments. It will never be as hands-off as a pellet grill or electric
The easiest heat management I've found is to put only 5 or 6 lit coals into an basket of unlit. Wood under the coals or in the basket is fine. As the unit comes up to 170-180f I close down one inlet completely and the other most of the way. You may also have to close down the exhaust. Anyways...
Didn't realize they were different sizes, thanks for that. The WSM wheels are going to be curved to match the dome, right? Wonder if they could easily be flattened back out
Looking to see if anyone knows the size of the intake and exhaust holes on a WSM. I have a Dynaglo vertical smoker and I'm just looking for some benchmarks on free area needed for intake and exhaust
I had a mod post going in the "builds" section for a while. I completely replaced the chimney and have had much better results. I too did the math and found that 2 inlets was just way too much free area for air intake. I think a WSM has like 5.5 square inches of inlet with all the vents open...
Trapping smoke is bad. You can try it, but it will probably make your food taste like camp fire. Plus if you trap the heat then you burn less pellets and get less of the tasty thin smoke.
I believe the light smoke flavor on a pellet grill is strictly a product of the grill generating less...
I'm getting my pellet grill this weekend. I'm a little worried about lack of flavor since I'm coming from an offset. That said, I've looked at the smoke tubes and even the SmokeDaddy and while people seem to like them, I'm majorly turned off by the advertising pictures showing billowing white...
It seems really odd to me that the slide isn't a standard thing on other grills. It was the first thing I thought of back when my stepdad had a burn-back on his grill ages ago. Why does the auger sit so close to the fire it could get hot enough to burn pellets? If you have an auger with a slide...
Those would work. You jest, but I reload and people buy small personal vibrators to attach to the powder thrower when they have consistency issues.
Anyways, cutting off fan blades is a terrible idea, don't do it. What grill and what pellets? First thing I would try is different brand of...
At this point that's like...hearsay three times removed? I would put no stock in that "information" and at this point assume it's being spread by someone who would rather you buy "insert their favorite grill brand here."
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.