Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Blaz'n Grills => Topic started by: okie smokie on July 10, 2020, 02:49:55 PM
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I had it on my Grand Slam, but removed it before I sold the GS. All you need is 4 longer bolts for the chimney stack. Don't have to remove the stack to install. First one to reply gets it. Shipping should be low cost (I will see that it is so). I think I left the bolts in my GS. Will check. It certainly diverts the smoke down onto the grills before it exits. It has not been cleaned as yet so no picks. You can see it at his website. If no responses, it will probably be tossed.
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Will it work on a GMG DC?
I'd be interested in it.
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Will it work on a GMG DC?
I'd be interested in it.
I think this would not work. Godke has different shapes and sizes specifically for each brand. Size of exhaust, position of the bolt holes, shape of the pit. Besides that the DC is much smaller than Blaz'n. Sorry.
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I would be more than happy to take it off your hands. Let me know how much for shipping.
Looked on the site and it will work with the Grid Iron.
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Thanks OKie.
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I would be more than happy to take it off your hands. Let me know how much for shipping.
Looked on the site and it will work with the Grid Iron.
And the winner is----
Thanks Keith. Sent you a personal message. Will let you know the cost asap.
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Thanks for offering it up here.
Time to tear apart the grill and get it cleaned up ahead of time. Ordered a creekstone brisket yesterday that they had on sale. It will be the second or third cook after i get things dialed in.
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It's on the way. Easy to install. Just pull and replace the chimney bolts one at a time. That way you won't damage the gasket cause the chimney won't move. The old nuts and washer will work, then just slide the mod on the bolts and add the additional washers and nuts. Be careful just to snug them up so you don't distort the mod. (you could also use some larger nuts or washers as spacers to fill the gap but not nec. I had no problem with the nuts coming loose. Have fun and show us your results.
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I have finally gotten around to cook with the downdraft. I currently have a 16 lb wagyu brisket in that has been going for about 10 1/2 hours. Using lumberjack comp pellets and running around 225 this whole time. My observations are that this has helped with outputing more smoke. I'll know about taste later tonight.
Thank you again Okie for offering this up.
Edit: I just noticed something. I usually have a layer of ash all over the place. I am not seeing it. I just checked my wrapped brisket and it even seems less on the inside of the grill than in the past. There was some on the wrap, which i do consider as normal, but not like in the past without the downdraft. Hmmm. Now that it isn't 120 degrees on my patio, I think it is time to do some serious testing.
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Let us know how the brisket turns out. Glad you are up and running. Don't forget pics. :bbq:
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I can share this now. https://share.fireboard.io/B30B54
The brisket turned out to be the best I have ever cooked. I did turn some of it to pot roast, but I cooked it like it was a cheap cut of meat. Plus it was my first try at using the peach butcher paper wrap. I will post some details/pictures in the morning after i do the picture transfers.
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Looks great at 178. Glad it came out a winner. Cant wait to see the finished pics. Congrats in order.