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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.
The problem is its burning my meat at those higher temps. Ribs are getting burnt and done in 3 hours instead of 5. Pork butt is getting hard and burnt on the bottom before it gets done in the middle. Thats why I need to figure out how to calibrate the Ortech to accurately hold the temp at 225...
I dont think a blanket would help because there is an internal probe that measures the temperature inside the grill/smoker. The problem is its not calibrated and thus the internal temp is running 20 to 40 degrees too hot. On a side note, I also have a smoking Audi. Its an A6 TDI diesel. LOL!
I inherited my Traeger from my Dad last summer. It did well until it got cold outside. Then it struggled to get close to 200 degrees on the low (smoke) setting when the temperature outside was below 40. If I moved it to medium then the temperature would go over 300 degrees, which is just too...
Well my Traeger is also on its last leg and my budget is under $500. I want a smoker that I can use Cabelas pellets in since they are a high quality pellet at a very inexpensive price. I just want to be able to set the temperature and walk away. I am so tired of my Traeger low/smoke setting not...
I went by Cabelas and bought a bag of the Cabelas competition smoking pellets. I did ask them who made them and they said in the past it was Lumber Jack but they said now they are made by Bear Mountain. I compared the pellet color to the Lumber Jack competition blend and the Cabelas are lighter...
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