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If they 'work okay' for you, then you're good. You might get a little more smoke flavor with a brand that gives you 100% flavor wood in the product. I like the Lumber Jack product that I can get for $10/20 lb bag locally.
I have never done either of these steps and never had an issue. I clean the ash pot, drip tray and all that every few cooks - depends on how many and how long they were, but thats about all. Same here
100% agree I always do
Rec Tec RT 700
Hahahahahahahahahahaha! I've had my Woodwind 24 since Feb 1920 I've been saying that their pot cleanout feature is absolutely NOTHING but advertising hype since day one. Just like every other pellet pooper, you will need to vacuum the barrel out about every 2nd cook. It's the nature of the...
Saucisse,
The Auber PID controls the electrical current going to an electrical heating element. You don't have a heating element in the Woodwind; you burn pellets for heat. The newer wifi pellet grills from CC have a built in PID I believe, but it can't control the temp +/- 1 degree like the...
From the CC website:
If you completely read the owner's manual or dig deep enough on their website, you will find the following.
Owners' Manual:
And if you don't notice, what then?
Website: HOW TO CLEAN YOUR PELLET GRILL
In my experience, the vacuum should be applied every 2 or 3 cooks or 15...
I have owned my Woodwind SG24 since Feb 2019. I like it very much and have done some awesome (to me) cooks with it on beef & pork ribs, brisket, pulled pork, and smoked salmon. However, comma, the firebox cleanout function is nothing more than marketing hype. Pulling the lever to dump the...
A couple of questions popped up in my mind as I read through this post for the first time today. And Jersey Jimbo, I am in no way belittling your concerns. I have the Woodwind SG and bought the winter cover at the time of grill purchase. I've used it for 2 winters so far. No problems what so...
What better way to kick off a new 'Q' season than with pulled pork. First off, I forgot how long it takes to properly do this - like 12 or more hours on a pellet pooper. Didn't start the cook until 2 PM and then realized, it wouldn't be ready to pull until sometime during my rest period - 2 AM...
I would suggest we leave politics out of these discussions - know what I mean Vern? It would be better to keep it on point and friendly. :emoji_sunglasses:
I have used foil on the drip tray since day one - I hate having to clean the tray. I never cut holes in the foil. I do use a smoke tube on all cooks for a tad more smoke flavor. Works just fine for me - YMMV. Good luck with your loin ribs. :emoji_sunglasses:
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