Post by: okie smokie on March 19, 2022, 07:02:18 PM
Input?
/Users/hlgaspar_1/Desktop/Memphis Beale Street Pellet Grill - First Look and Cook - YouTube.webloc
Post by: 02ebz06 on March 20, 2022, 11:34:59 AM
I'm not a fan of most Chinese made stuff.
My Memphis Elite was DOA.
Replaced controller first, but that wasn't it. Was a bad RTD.
When I had the controller open I noticed the a large capacitor was wired backward.
The skimped on the metal in places.
If you saw my thread about it, the pellet ramp had a gap in it and pellets would have to jump it to the burn pot.
Pellets would end up in the ash tray so I had an SS part made that works great.
WIFI is flaky at times.
Never had a problem with my previous USA made Memphis Grills (Pro and Elite).
Post by: okie smokie on March 27, 2022, 11:11:35 AM
I am fairly happy with my RT, 590 and 380 but it would be nice to have all that ability in one unit, and in SS. I like the open flame, and symmetry of the interior. Also, the closed storage below and on both wings is also a plus. Also, the warranty appears exceptional as well.
Post by: 02ebz06 on March 27, 2022, 11:55:28 AM
Oven goes to 700F and you can get nice sear marks on a steak anywhere north of 500F.
Post by: Canadian John on March 27, 2022, 12:43:35 PM
My :2cents: Re the direct flame insert in my Memphis Pro. Firstly I don't use it much. That said, I find the touch of fire does the best job of cooking bacon wrapped turkey medallions: the flame, fire and
sizzling goodness are tops... If doing steaks for the two of us, I use a kamado. Baked potatoes done on the same cook. I can direct cook everything on the same pit with less effort. If done direct flame method
on the Memphis , it would be one steak, move to the side & on to the next one.
If flavour is your goal, the touch of fire may be tour ticket.
Post by: okie smokie on March 27, 2022, 12:51:37 PM
Gonna find out about the interior SS tomorrow.
Post by: okie smokie on March 27, 2022, 01:03:46 PM
Isn't flavor everyone's goal? I can get two, ribeyes, strips, 4 filets in that space. Usually, however, my wife and I share a single 1.25 lb steak or two 8oz filets. Might be a problem with several guests, in which case would do them without the flame plate, using GG's instead to sear.
My :2cents: Re the direct flame insert in my Memphis Pro. Firstly I don't use it much. That said, I find the touch of fire does the best job of cooking bacon wrapped turkey medallions: the flame, fire and
sizzling goodness are tops... If doing steaks for the two of us, I use a kamado. Baked potatoes done on the same cook. I can direct cook everything on the same pit with less effort. If done direct flame method
on the Memphis , it would be one steak, move to the side & on to the next one.
If flavour is your goal, the touch of fire may be tour ticket.
Post by: 02ebz06 on March 27, 2022, 01:06:37 PM
The Beale Street only goes to 550* which is enough for steaks and chops. However, I have enjoyed open flame, as it is more like a charcoal cook. I am sure that the open flame mod will increase the temps significantly. Meanwhile, this Memphis will allow me to do it all on one cooker instead of two. Also, the option to do long brisket and butt cooks with the meat on the upper shelf, and a large disposable foil pan below to catch all the drippings is appealing to those of us who do not like to end up with a very greasy grill after a fatty cook. Makes the cleanup much easier. It must be ideal as I have seen lots of videos using this method. Doesn't erase the need to clean up the inside after long cooks, but should make it easier.
Gonna find out about the interior SS tomorrow.
Sorry, was thinking of my Elite that goes to 700.
I use my gasser for steaks. Tend to use the Memphis for low and slow stuff.
Besides, I foil the drip tray to make cleanup easy, and when you get above 500 the foil will start to melt.
Post by: Canadian John on March 27, 2022, 01:14:25 PM
Re the greasy mess... Lately I have been cooking just about everything greasy on a low height rack in a pan. The pan sits on the cooking grates. There just isn't any mess to clean out of the pit. The pan & rack
are easier to clean than the pit.
Post by: okie smokie on March 28, 2022, 10:50:31 AM
Well okie, You sound like me. I will convince myself over & over 'ill I bite the bullet & do it. Took me two years to convince myself to buy a Big Green Egg. I now have two. Had three.Good info CJ. I spoke to Memphis this AM and answered some of my questions: the internal parts of the Beale Street are also 430 SS except the grill grates which are 304 SS and 5/16" thick. The rep said that there have been no problems to date with the choice of 430, except he would not rec. if you live in "salt air" regions, or have pool chemicals stored in the same area. No such problem with the 304 SS models of course. I am most impressed with the ability to place slow greasy cooks over a disposable aluminum pan. Currently on my 590, that is not available, and cleanup after a brisket is a mess. I wish that the hopper was bigger, but that would not cancel my interest since a full hopper will easily do for overnight cooks. Still pondering.
Re the greasy mess... Lately I have been cooking just about everything greasy on a low height rack in a pan. The pan sits on the cooking grates. There just isn't any mess to clean out of the pit. The pan & rack
are easier to clean than the pit.
Post by: okie smokie on March 28, 2022, 12:39:37 PM
Feeling good about gifting the 590. They really needed it.
Post by: Bentley on March 28, 2022, 01:19:21 PM
Post by: Brushpopper on March 28, 2022, 01:31:07 PM
Gotta give you an Atta Boy on that one!
Me too!! Rather ironic that they had a fire ;)
Post by: 02ebz06 on March 28, 2022, 01:53:02 PM
Post by: Canadian John on March 28, 2022, 02:54:02 PM
Bet you feel better okie - the decision that is. Now the excitement starts.
Post by: okie smokie on March 28, 2022, 02:55:06 PM
Post by: okie smokie on March 28, 2022, 02:56:24 PM
already started.
Bet you feel better okie - the decision that is. Now the excitement starts.
Post by: 02ebz06 on March 28, 2022, 03:11:19 PM
I suspect that with two sets of full crews that there are a lot of would be cooks using a grill. I will give them a manual, and if there are no pellet experienced guys, a personal list of suggested do's and don'ts. Or should I just disappear?
I'd provide whatever help they need.
You never know when you might need their help.
Post by: okie smokie on March 30, 2022, 05:01:10 PM
Post by: Bar-B-Lew on March 30, 2022, 05:32:43 PM
Also, look for aluminum cake pans that fit the size of the grease and ash drawers. You will want to put them in the drawers. It will be much easier for you to clean.
When I clean, which is not often, I usually use a paint scraper to clean the drip pan. Sometimes need to use a power washer to clean it and the racks. I would buy all of the upper racks it can handle if you have not already. Always good to have.
Make sure you get a good seal on the pellet hopper if you plan to keep it outside and not covered.
Those are all of my learnings from my Memphis Elite that is about 10 years old. Slightly different design and certainly different controller than you have, but possibly run into similar issues I noted above.
Looking forward to seeing pics of your new grill and your cooks on it.
Post by: Bentley on March 30, 2022, 07:39:41 PM
Don't cook low and slow with something greasy and let it get on the drip pan and then start up the high heat. You run the risk of a fire.
(https://i.imgur.com/NuoiO6kh.jpg)
Post by: Bar-B-Lew on March 30, 2022, 07:59:17 PM
Post by: BigDave83 on March 31, 2022, 07:23:43 AM
I've seen that a few times, but unlike you I was too scared to continue cooking.
Just get longer tongs and you will be good.
Post by: okie smokie on March 31, 2022, 08:20:44 AM
Now if the firemen come for pickup of my RT's today as promised---
Post by: okie smokie on March 31, 2022, 08:23:03 AM
Kind of a Bold statement! Are you sure?Lucky your house did not catch on fire!Don't cook low and slow with something greasy and let it get on the drip pan and then start up the high heat. You run the risk of a fire.
(https://i.imgur.com/NuoiO6kh.jpg)
Post by: Bentley on March 31, 2022, 09:48:10 AM
Post by: 02ebz06 on March 31, 2022, 10:29:04 AM
I use foil on my drip tray. Makes cleanup easy.
Also put baking soda in the grease trays to absorb the grease. Greatly reduces chances of fire.
Post by: okie smokie on March 31, 2022, 10:37:49 AM
Never had a fire in any of mine (3), other that an auger fire that I believe was my fault. That's a story for another time.Thanks for the tip on Baking Soda. I don't recall a grease fire, but have had some in Auger. Should be no problem of that kind with this pit.
I use foil on my drip tray. Makes cleanup easy.
Also put baking soda in the grease trays to absorb the grease. Greatly reduces chances of fire.
Looks like my timing was lucky. Firemen on way to pick up old, and the new is arriving today also, should have it delivered tomorrow?
Post by: 02ebz06 on March 31, 2022, 11:29:24 AM
Never had a fire in any of mine (3), other that an auger fire that I believe was my fault. That's a story for another time.Thanks for the tip on Baking Soda. I don't recall a grease fire, but have had some in Auger. Should be no problem of that kind with this pit.
I use foil on my drip tray. Makes cleanup easy.
Also put baking soda in the grease trays to absorb the grease. Greatly reduces chances of fire.
Looks like my timing was lucky. Firemen on way to pick up old, and the new is arriving today also, should have it delivered tomorrow?
OK, OK, you dragged it out of me. I'll tell you how I got the auger fire.
I'm sure you know that the pellets slide down a ramp from the rear located hopper on the Pro and Elite.
Well I was doing a brisket on the Elite and and it was little too far to the back and grease dripped down behind the drip tray onto the ramp.
That caused pellets to stick to the ramp, build up, and catch fire.
Eventually the fire worked it's way up into the hopper.
I was lucky that I was able to clean it out and no damage to the auger.
I keep saying I'm going to put a little plate back there so anything that does drip will be directed onto the drip tray and not the ramp.
Just never gets on my to-do list.
Post by: okie smokie on March 31, 2022, 06:09:42 PM
Also, if the grill is not on level surface, the grease landing on the grates will drain down to the low end(front or back depending which is downhill) and drip down the sides to the bottom area.Never had a fire in any of mine (3), other that an auger fire that I believe was my fault. That's a story for another time.Thanks for the tip on Baking Soda. I don't recall a grease fire, but have had some in Auger. Should be no problem of that kind with this pit.
I use foil on my drip tray. Makes cleanup easy.
Also put baking soda in the grease trays to absorb the grease. Greatly reduces chances of fire.
Looks like my timing was lucky. Firemen on way to pick up old, and the new is arriving today also, should have it delivered tomorrow?
OK, OK, you dragged it out of me. I'll tell you how I got the auger fire.
I'm sure you know that the pellets slide down a ramp from the rear located hopper on the Pro and Elite.
Well I was doing a brisket on the Elite and and it was little too far to the back and grease dripped down behind the drip tray onto the ramp.
That caused pellets to stick to the ramp, build up, and catch fire.
Eventually the fire worked it's way up into the hopper.
I was lucky that I was able to clean it out and no damage to the auger.
I keep saying I'm going to put a little plate back there so anything that does drip will be directed onto the drip tray and not the ramp.
Just never gets on my to-do list.
Post by: okie smokie on March 31, 2022, 06:15:41 PM
Post by: BigDave83 on March 31, 2022, 08:57:50 PM
Post by: Bar-B-Lew on March 31, 2022, 09:01:04 PM
Post by: okie smokie on March 31, 2022, 10:59:39 PM
That grill is about $1500 less than the new Traeger that was introduced this week. I think you got a better deal.Yup, I think so too. I was wrong about it being here today. Misread the travel hx. Should arrive tomorrow or Sat.
While you have to give Traeger credit for developing the market, I've always thought they were overpriced for what they deliver. Nonetheless, they probably have the biggest chunk of the market. My first was a Lil Tex, and did fine with it. It is still going strong with my friend who bought it 6 years ago.
Post by: okie smokie on April 03, 2022, 12:18:19 PM
Post by: okie smokie on April 05, 2022, 02:52:48 PM
This afternoon my Son In Law will come over and help lift the main pit and place it on the wheeled base. Only then will I see if any exterior damage is present on the bottom. Will crank it up tonight when completed and see if it is working properly. I have called BBQ Authority to advise, and they said to call if any problems and they will make it good and that includes shipping it back and sending another. So far all the pieces are intact with no dents or scratches seen. I will put all the photos together when project is completed and tested. So far, impressed with the design, and precise finishing of all the parts I have assembled. Stainless self locking bolts, and all the threads are installed in precisely the correct spot (no nuts or lock washers needed). If I had one con: it would be that they might have used 16guage SS instead of 18 gauge. But I think that the strength appears adequate. More to follow.
Post by: Canadian John on April 05, 2022, 03:40:57 PM
We've been waiting for this okie. The dreaded SS protective wrap is a bummer for sure.
I am as excited as you for the next chapter to evolve.
Post by: okie smokie on April 05, 2022, 09:49:50 PM
On arrival. bottom of box looks crunched.
(https://i.imgur.com/NngaoaFl.jpg)
Yes it was a pain.
(https://i.imgur.com/MXIYfbal.jpg)
Bottom cabinet and wheels completed.
(https://i.imgur.com/drkoYFhl.jpg)
Getting ready to close er up and test at 450*
(https://i.imgur.com/bvaBV2ul.jpg)
Sorry I cut off her head, and left fingerprints. After the break-in and in "shut down mode" I put the side shelves on during cool down.
(https://i.imgur.com/ylmsc5Pl.jpg)
Post by: BigDave83 on April 06, 2022, 07:19:13 AM
Post by: Canadian John on April 06, 2022, 09:00:21 AM
Nice write-up okie. Wow! That's shiny..
I noticed the pallet. Solid Oak. Just like the one that came with my Memphis years back.. Just wish I had kept it for the wood.
Post by: 02ebz06 on April 06, 2022, 10:42:38 AM
I still can't understand why they make you log in to use you grill with the app. ???
===============================================================================
Nice looking cooker. This one is imported? Don't know much about Memphis cookers. Where does it exhaust at?
Dave, with the lid closed, there is a slot at the back if the lid that runs the entire length of the lid.
Smoke exits there. No chimney needed.
At least I'm assuming it is the same as the Pro and the Elite.
I think all their grills are made in China since fall of 2019.
Post by: 02ebz06 on April 06, 2022, 10:44:08 AM
I noticed the pallet. Solid Oak. Just like the one that came with my Memphis years back.. Just wish I had kept it for the wood.
Whenever I get a pallet like that, I cut it up into pieces to use as kindling for my pizza oven.
Post by: okie smokie on April 06, 2022, 09:32:40 PM
Did BB ribs at 225*, 2hrs naked, 2 hrs wrapped with the usual goodies, 30 min naked after saucing. Too long, as they came out falling off the bone when I tried to cut them,BUT absolutely delicious.
Memphis is set up so when temp is 180* to 299*,it is in "smoke mode" with intermittent fan. Unfortunately, not much smoke was seen. There was a moderate smoke ring, but hardly any smoke flavor, with 100% Hickory LJ pellets. The fan pauses were significant, but did not produce the desired smoke? Maybe I missed seeing the "blue" smoke? The temps however were amazingly accurate to the set temp of 225*. Wonder if anyone else has noted this lack of smoke with the new Memphis control system? The "Actual" temp on the screen went right up to 225* and stayed there the entire cook.
Will reduce the wrapped time on the next cook.
Bottom line: A good first experience over all. Will need to adjust to the new pit.
Next: Will try the open flame for steaks. Have to leave the lid up when using the direct flavorizer. Will have to do some thinking on that. I do not plan to use GrillGrates on this pit if the open flame setup does the job. Suggestions welcome.
Post by: Bar-B-Lew on April 06, 2022, 09:38:33 PM
My 10 year old Memphis has the exact same temperature control vs the controller using independent thermometer. It has the same intermittent fan too. Also, the same appearance of lack of smoke coming out of it. It just burns super clean. Hopefully, you saved some ribs and have them in a bag in your fridge. You will taste the smoke the next time you eat them.
I don't think the mechanics of their controller have changed much if at all. I think they just added some additional features to it and made the screen look nicer.
I hope you end up liking it. I think it is one of the best brands on the market.
Post by: Bentley on April 06, 2022, 10:29:06 PM
Post by: Canadian John on April 07, 2022, 11:57:23 AM
Re Smoke. I used to do ribs & shoulders @ 220º - 250º as the fan on/off cycle was more pronounced as long as the ambient temperature didn't drop too much. Lower ambients caused the fans to run more
or continuously.
To get the fan lulls that I believed to be smoke producing, I would have to drop the set temperature in cooler weather. There were never any times the mighty Memphis didn't hold temps. I also had good smoke rings.
Later I started cooking @ 275º resulting in almost steady fan operation with a very quick fan lull on rare occasion. I was prepared for no smoke rings - wrong. Beautiful deep smoke rings as before.
Did jerky @ 180º. Lots of smoke. The fans would come on briefly then go off & stay off many seconds before an other brief on session..
Post by: okie smokie on April 07, 2022, 12:57:48 PM
(https://i.imgur.com/E8TM7jxl.jpg)
(https://i.imgur.com/DTYlJwwl.jpg)
Post by: Bar-B-Lew on April 07, 2022, 01:00:34 PM
Post by: okie smokie on April 07, 2022, 01:00:56 PM
I think Lew was right; its the quality of the burn. Less white smoke and more blue smoke which is sometimes hard to see.
Re Smoke. I used to do ribs & shoulders @ 220º - 250º as the fan on/off cycle was more pronounced as long as the ambient temperature didn't drop too much. Lower ambients caused the fans to run more
or continuously.
To get the fan lulls that I believed to be smoke producing, I would have to drop the set temperature in cooler weather. There were never any times the mighty Memphis didn't hold temps. I also had good smoke rings.
Later I started cooking @ 275º resulting in almost steady fan operation with a very quick fan lull on rare occasion. I was prepared for no smoke rings - wrong. Beautiful deep smoke rings as before.
Did jerky @ 180º. Lots of smoke. The fans would come on briefly then go off & stay off many seconds before an other brief on session..
Post by: 02ebz06 on April 07, 2022, 01:25:24 PM
I am a 275° cooker too for almost anything that I put on the Memphis.
Ditto for meats at least. Baking bread is a different.
Occasionally I'll do 180 for an hour then up to 275 if the meat will be a long cook.
Post by: okie smokie on April 07, 2022, 01:58:03 PM
Post by: glitchy on April 07, 2022, 04:10:56 PM
My guess is new smoker, so you spent more time watching it than you do once you’re used to it.
Post by: 02ebz06 on April 07, 2022, 05:15:29 PM
If you’ve been out by a smoker a lot during the cook, the food will taste better if you shower and change clothes before eating it while the meat rests. Even if it seems subtle, the smoke starts sticking to you and you’re nose starts tuning it out. That’s part of why it tastes smokier as leftovers.
My guess is new smoker, so you spent more time watching it than you do once you’re used to it.
Never thought about that. Good tip.
Post by: okie smokie on April 07, 2022, 05:58:32 PM
If you’ve been out by a smoker a lot during the cook, the food will taste better if you shower and change clothes before eating it while the meat rests. Even if it seems subtle, the smoke starts sticking to you and you’re nose starts tuning it out. That’s part of why it tastes smokier as leftovers.You win the "makes sense to me." award. Good point.
My guess is new smoker, so you spent more time watching it than you do once you’re used to it.
Post by: glitchy on April 08, 2022, 12:25:43 AM
Post by: BigDave83 on April 08, 2022, 07:18:01 AM
I take no credit for it, I heard it other places and tried it. Also, realized it made total sense after hanging out at a family member’s pig farm a couple times, then going somewhere else and being told how bad I stink…I couldn’t smell a thing.
I can understand this. I use to work at a place where we poured sinks and solid surface counter tops. The resins and the dust just stuck with you, after you were there for 5 minutes you couldn't smell it, but if I went someplace after work people would look and comment about it. It was really bad on Monday morning when I walked in after having 2 days off.
Post by: 1MoreFord on April 08, 2022, 06:41:50 PM
I take no credit for it, I heard it other places and tried it. Also, realized it made total sense after hanging out at a family member’s pig farm a couple times, then going somewhere else and being told how bad I stink…I couldn’t smell a thing.
I used to work with a couple guys one of whom went to work for a rendering plant. He ran across the other guy and tried to talk into coming to work at the rendering plant because you'd get used to the smell. Bobby had a week stomach and did his best to stand up wind but just couldn't stand it.
Post by: okie smokie on April 09, 2022, 11:02:17 PM
Smoked 45 minutes at 220*, then cranked 'er up to "Low" sear with direct flame saverizer and finished it off to 135* internal for Med-med-rare. Almost ate it all before I remembered to get the last pic.. Whoops! Forgot to put the grates back on. But I did correct that before finishing. Almost got the "Duh" award!
(https://i.imgur.com/9Afh8Oel.jpg)
(https://i.imgur.com/XT1LHhyl.jpg)
(https://i.imgur.com/PeCLx5ml.jpg)
Post by: Canadian John on April 10, 2022, 05:50:26 AM
That went well I see. The juiciest of juicy steaks..
I have never used my direct flame insert as you did. I have always grilled on the grates above it.. Your way is more "caveman style" as is known in the kamado world, where the steak is placed directly on the
coals.
Post by: Bar-B-Lew on April 10, 2022, 07:24:13 AM
Post by: okie smokie on April 10, 2022, 08:25:15 AM
Steak was only on the flame insert for about 30 seconds before I realized what I had done. Pulled it off and replaced the grates. Maybe if I had left it on the insert, I might have gotten super Mailard effect? Anyhow I was really lucky cause the steak was perfect.
That went well I see. The juiciest of juicy steaks..
I have never used my direct flame insert as you did. I have always grilled on the grates above it.. Your way is more "caveman style" as is known in the kamado world, where the steak is placed directly on the
coals.
Post by: okie smokie on April 10, 2022, 08:37:48 AM
So, how did this compare to steaks you cooked on your other pieces of equipment?Not sure I can tell you yet. This is the first time I have slow smoked a steak before searing. It was juicier, in spite of being over the direct flame gadget at the end and there was a definite smoke flavor that we have not noted before. I will do the next one the direct way only and compare. It was one of the best tasting ribeyes.
I did note that the meat probe was not as accurate as expected compared to my quick read. So I just pulled the probe. Will check it later for accuracy. Might have just been where I placed it in the steak.
Post by: Bar-B-Lew on April 10, 2022, 09:10:40 AM
Post by: 02ebz06 on April 10, 2022, 09:37:50 AM
Actually never used the direct flame mode either. I just use the gasser for steaks.
Post by: okie smokie on April 10, 2022, 11:03:11 AM
I have not had good luck with my MAK or Memphis probes out of their controllers. I rely on my Thermoworks gadgets as tool of preference.I think you are correct. I'm gonna check accuracy anyhow and if it is not good will confer with Memphis to see if it can be adjusted. My RT probes were off several degrees but were easily adjustable and the "how to" was right there in the manual. No such adjustments are suggested in the Memphis manual. In fact there is no specific Beale Street manual--they give you a general manual for the Elite, Pro and Advantage, which all have the same controller and general use info. I guess that is OK but they could have added Beale Street to the top sheet. I have a ThermoPro pen which is very fast and accurate-it did the job for me on the steak.
Post by: okie smokie on April 10, 2022, 11:09:16 AM
I always though you still put the steak on the grates. Shows what I know. ::)I did put the steak on the grates! That pic showed that after I put the flame grid on I also put the steak on it. A brain fart, that I quickly corrected. Sorry no follow up pic. Won't do it again. PS no harm done anyhow.
Actually never used the direct flame mode either. I just use the gasser for steaks.
Post by: 02ebz06 on April 10, 2022, 11:55:42 AM
Post by: okie smokie on April 10, 2022, 04:54:32 PM
Post by: Bar-B-Lew on April 10, 2022, 05:04:05 PM
Post by: okie smokie on April 10, 2022, 09:15:15 PM
How many probes does the controller handle and how many probes came with the base price of the grill?None come with the Beale Street, but it handles 3, and part of the incentive was one probe (not the new $99 type), one cover, one set of extra upper grates, and one super tool (that is worth having if you don't have one.) Not sure I will ever need the extra grates, unless I make jerky or decide to feed 20 people.
Post by: Bar-B-Lew on April 10, 2022, 09:53:04 PM
Post by: 02ebz06 on April 11, 2022, 09:40:22 AM
Not providing all the probes is pretty cheap for what you pay for these things.
Also, the hole on the side for the "probes" to go through is only big enough for one probe.
Well done Memphis. :clap:Post by: okie smokie on April 11, 2022, 10:44:56 AM
My Elite also supports 3 but it only came with one.No hole for probes on the BS. But plenty of space between the end of the front seal and the side of the lid. No hole needed. I had 4 probes passed through with no problem on just one side. I have no c/o at this point.
Not providing all the probes is pretty cheap for what you pay for these things.
Also, the hole on the side for the "probes" to go through is only big enough for one probe.
Grilling swordfish tonight.
Post by: 02ebz06 on April 11, 2022, 11:12:29 AM
My Elite also supports 3 but it only came with one.No hole for probes on the BS. But plenty of space between the end of the front seal and the side of the lid. No hole needed. I had 4 probes passed through with no problem on just one side. I have no c/o at this point.
Not providing all the probes is pretty cheap for what you pay for these things.
Also, the hole on the side for the "probes" to go through is only big enough for one probe.
Grilling swordfish tonight.
I don't use the hole since I use Thermoworks thermometers. Their probes are skinny enough that the soft gasket between lid and grill compresses enough that no smoke/heat escapes.
The Memphis probes are thick probably 1/4" at least. Couldn't put them between grill and hood.
Post by: okie smokie on April 11, 2022, 09:20:53 PM
(https://i.imgur.com/cqWNIFcm.jpg)
(https://i.imgur.com/CdrOOHLm.jpg)
(https://i.imgur.com/zfjmwwcm.jpg)
Post by: 02ebz06 on April 11, 2022, 10:05:05 PM
Post by: okie smokie on April 17, 2022, 09:10:45 PM
(https://i.imgur.com/h5LCz0ml.jpg)
(https://i.imgur.com/7zOQZwKl.jpg)
(https://i.imgur.com/GTfPmzUl.jpg)
Post by: Bentley on April 17, 2022, 10:17:18 PM
Post by: okie smokie on April 17, 2022, 11:29:18 PM
Post by: BigDave83 on April 18, 2022, 07:00:32 AM
I would eat one of your burgers any day.
Post by: okie smokie on April 18, 2022, 02:11:50 PM
(https://i.imgur.com/Hziyz97l.jpg)
(https://i.imgur.com/TakaK1ql.jpg)
Post by: 02ebz06 on April 18, 2022, 03:05:46 PM
Post by: Canadian John on April 18, 2022, 03:34:51 PM
Gee okie. Too bad these Memphis pits don't need a lot of TLC and lots of work to maintain resulting in time to burn...... I Know; you are simply fine tuning the Beale Street.
Post by: okie smokie on April 18, 2022, 04:23:32 PM
Are you talking pellet hopper lid of grill lid ? Can't visualize it with the closeup pictures.That is the grill lid. I noted the clang first time I opened it. Also, noted the same on their video with the "big Swede". It's an esthetic thing. (whatever that means).
And John, you are correct, as usual. Had nothing better to do today.
Post by: okie smokie on April 19, 2022, 04:10:11 PM
(https://i.imgur.com/2FmbTDel.jpg)
(https://i.imgur.com/QJFqukll.jpg)
Post by: 02ebz06 on April 19, 2022, 04:21:58 PM
Post by: okie smokie on April 19, 2022, 06:55:48 PM
Post by: okie smokie on April 21, 2022, 08:11:06 PM
Decided to do some thick bacon and was going to use a drip pan under it. But changed my mind and decided to do it on the grates, but not to exceed 350*. You guessed it! Grease fire!. When grill got up to 350 and was stable there, I opened it and placed 12 strips of thick bacon across the grates being careful not to let any overlap the drip tray edges.Closed the cover and watched the grill catch up to 350* and go on up to 450 and thought it was just over shooting and would come quickly down. Apparently, that is when it caught fire. After I looked and confirmed the fire, I put it in shut down mode with the lid closed and waited for it to burn out. Took about 15 minutes. Spent the last 2 hrs cleaning it up. Only damage I can find is that two of the lower grates are warped, one minimally, and one enough to replace. They are well seasoned tho!. There is some permanent stain on the upper lid and some "freckles" here and there. Also, not all the stain came off the inside, although I got most of the soot cleaned off. Otherwise I believe I am good to go. Think I'll pass on bacon in the smoker. Maybe later with a pan under it? Not a necessity for me. :-[ :( >:(
Post by: TravlinMan on April 22, 2022, 08:44:18 AM
(http://[attach=1,msg76637][/attach])
Post by: TravlinMan on April 22, 2022, 08:57:17 AM
Well my BS is now well broken in. I did not intend to have it this well broken in but here goes:
Decided to do some thick bacon and was going to use a drip pan under it. But changed my mind and decided to do it on the grates, but not to exceed 350*. You guessed it! Grease fire!. When grill got up to 350 and was stable there, I opened it and placed 12 strips of thick bacon across the grates being careful not to let any overlap the drip tray edges.Closed the cover and watched the grill catch up to 350* and go on up to 450 and thought it was just over shooting and would come quickly down. Apparently, that is when it caught fire. After I looked and confirmed the fire, I put it in shut down mode with the lid closed and waited for it to burn out. Took about 15 minutes. Spent the last 2 hrs cleaning it up. Only damage I can find is that two of the lower grates are warped, one minimally, and one enough to replace. They are well seasoned tho!. There is some permanent stain on the upper lid and some "freckles" here and there. Also, not all the stain came off the inside, although I got most of the soot cleaned off. Otherwise I believe I am good to go. Think I'll pass on bacon in the smoker. Maybe later with a pan under it? Not a necessity for me. :-[ :( >:(
Now you can get down a really start using your grill/smoker :bbq: :clap:
In reality - sorry for the fire - it catches most of us at one time or another. BarKeepers Friend, along with a little elbow grease really does a nice job working out those 'stains' in the stainless.. Follow up with some stainless steel polish afterwords.
On the warped grates - they are pretty tough and can be straightened easy enough. In the mean time - of the 4 grates - just arrange the worst to the outside. I ended up making my extra upper grates for my pro - and seldom use them like I thought I would.
And above all - Keep Cooking :pig: :cool:
Post by: Canadian John on April 22, 2022, 09:44:05 AM
Just had to add: "Test of Fire". Seems appropriate. Sorry okie, couldn't pass on that one.
BTW: This thread in evolving to a long one with a lot of good info that applies to novice on up.
Post by: 02ebz06 on April 22, 2022, 09:53:38 AM
Well my BS is now well broken in. I did not intend to have it this well broken in but here goes:
Decided to do some thick bacon and was going to use a drip pan under it. But changed my mind and decided to do it on the grates, but not to exceed 350*. You guessed it! Grease fire!. When grill got up to 350 and was stable there, I opened it and placed 12 strips of thick bacon across the grates being careful not to let any overlap the drip tray edges.Closed the cover and watched the grill catch up to 350* and go on up to 450 and thought it was just over shooting and would come quickly down. Apparently, that is when it caught fire. After I looked and confirmed the fire, I put it in shut down mode with the lid closed and waited for it to burn out. Took about 15 minutes. Spent the last 2 hrs cleaning it up. Only damage I can find is that two of the lower grates are warped, one minimally, and one enough to replace. They are well seasoned tho!. There is some permanent stain on the upper lid and some "freckles" here and there. Also, not all the stain came off the inside, although I got most of the soot cleaned off. Otherwise I believe I am good to go. Think I'll pass on bacon in the smoker. Maybe later with a pan under it? Not a necessity for me. :-[ :( >:(
If you are going to do bacon in a grill, and only going to 350 temp, I suggest having foil on the drip tray and spread baking soda on it. You wouldn't need a pan.
The baking soda soaks up the grease.
Then just roll up the foil and toss.
Post by: okie smokie on April 22, 2022, 12:19:34 PM
Post by: 02ebz06 on April 22, 2022, 12:34:40 PM
Post by: okie smokie on April 22, 2022, 12:44:38 PM
FYI - The foil melts when you get up to 500ish.Yup it do.
Post by: okie smokie on April 23, 2022, 03:08:24 PM
You said the grates could be straightened easy enough. How?Well my BS is now well broken in. I did not intend to have it this well broken in but here goes:
Decided to do some thick bacon and was going to use a drip pan under it. But changed my mind and decided to do it on the grates, but not to exceed 350*. You guessed it! Grease fire!. When grill got up to 350 and was stable there, I opened it and placed 12 strips of thick bacon across the grates being careful not to let any overlap the drip tray edges.Closed the cover and watched the grill catch up to 350* and go on up to 450 and thought it was just over shooting and would come quickly down. Apparently, that is when it caught fire. After I looked and confirmed the fire, I put it in shut down mode with the lid closed and waited for it to burn out. Took about 15 minutes. Spent the last 2 hrs cleaning it up. Only damage I can find is that two of the lower grates are warped, one minimally, and one enough to replace. They are well seasoned tho!. There is some permanent stain on the upper lid and some "freckles" here and there. Also, not all the stain came off the inside, although I got most of the soot cleaned off. Otherwise I believe I am good to go. Think I'll pass on bacon in the smoker. Maybe later with a pan under it? Not a necessity for me. :-[ :( >:(
Now you can get down a really start using your grill/smoker :bbq: :clap:
In reality - sorry for the fire - it catches most of us at one time or another. BarKeepers Friend, along with a little elbow grease really does a nice job working out those 'stains' in the stainless.. Follow up with some stainless steel polish afterwords.
On the warped grates - they are pretty tough and can be straightened easy enough. In the mean time - of the 4 grates - just arrange the worst to the outside. I ended up making my extra upper grates for my pro - and seldom use them like I thought I would.
And above all - Keep Cooking :pig: :cool:
Post by: okie smokie on April 23, 2022, 03:11:54 PM
This is the combination I normally use for cooking bacon on the grill. Cooling rack set in half size baking pan - usually lined with a sheet of heavy duty aluminum foil - makes clean-up much easier.What temp? I like that setup.
(http://[attach=1,msg76637][/attach])
Post by: Canadian John on April 23, 2022, 03:42:39 PM
Grate warp. Doesn't sound right to me! Have you contacted Memphis ????
Post by: okie smokie on April 23, 2022, 04:58:13 PM
Yes! Was sent a reply that someone would call me in 2 working days. That was Friday-----so---Monday I should hear from them.
Grate warp. Doesn't sound right to me! Have you contacted Memphis ????
So I thought I would ask TravelinMan how he would straighten the warps.
Post by: 02ebz06 on April 23, 2022, 05:38:44 PM
Two working days probably means Tuesday, but you might get lucky.
Post by: TravlinMan on April 23, 2022, 07:26:39 PM
This is the combination I normally use for cooking bacon on the grill. Cooling rack set in half size baking pan - usually lined with a sheet of heavy duty aluminum foil - makes clean-up much easier.What temp? I like that setup.
(http://[attach=1,msg76637][/attach])
Same temps you were using - 350-375 The grease never touches the inside of the grill, only drips into the cookie/baking pan. If baking pan is lined with a sheet of heavy foil, once cooled - easy cleanup. I normally only cooked 2 batches of thick sliced bacon per round as to not allow the grease to build up too high in pan.
(http://[attach=1,msg76682][/attach])
(http://[attach=2,msg76682][/attach])
(http://[attach=3,msg76682][/attach])
(http://[attach=2,msg76682][/attach])
Post by: TravlinMan on April 23, 2022, 07:35:27 PM
You said the grates could be straightened easy enough. How?
I, personally, do not see how the heavy Memphis grates would warp enough to visually notice. Even after experiencing some fires here, as I am sure others here have as well. I believe many have used a Memphis for a very long time and have experienced serious fires and the grates have not significantly warped.
With that said, The heavy grates can be straightened in a hydraulic press fairly easily, especially with an experienced person at the press.
Example of a press below.
(http://[attach=1,msg76684][/attach])
Post by: okie smokie on April 23, 2022, 09:27:15 PM
Out of my realm of capability. I did measure temps in the grill during the fire. Highest I got was 555* but that may have been after the peak. Also discovered that the some of the fat dripped off the back of the grates and down the back to the fire box area to start the flames, then the top ignited from that. I did not have the grill in the right spot. My fault. If I had it in the usual place it would have stayed inside the drip pan. (90% change in position) I learned that from my RT590. Drainage of my porch slab is minimal but enough to allow the oil to follow the grate rods to the lowest end.You said the grates could be straightened easy enough. How?
I, personally, do not see how the heavy Memphis grates would warp enough to visually notice. Even after experiencing some fires here, as I am sure others here have as well. I believe many have used a Memphis for a very long time and have experienced serious fires and the grates have not significantly warped.
With that said, The heavy grates can be straightened in a hydraulic press fairly easily, especially with an experienced person at the press.
Example of a press below.
(http://[attach=1,msg76684][/attach])
Won't (should not) happen again. Gonna go with cake pan and wire grates.
Post by: 02ebz06 on April 24, 2022, 10:24:48 AM
Brisket was too far to the back and grease dripped past the drip tray and onto the pellet ramp.
Caused pelleted to stick to the ramp , eventually catch fire and burn back up to auger.
My fault.
Post by: Bar-B-Lew on April 24, 2022, 11:06:35 AM
Post by: okie smokie on April 24, 2022, 11:41:02 AM
Yeah, I don't understand how those thick grates would warp from a fire. I would think the drip pan would warp before the grates would.Also, I have found that the drip pan can be off center by as much as 1/4" either right or left. There is that much play in the design. When it is at either extreme, I see that the run-off of the drip pan may actually be INSIDE the baffle on the opposite end. Guess where the grease goes, -yup down near the fire pot. Not making sure the drip pan is centered may account for the number of grease fires??? Not sure the other models are the same. You might check it out for us and see what you find in the elite or pro models or even older models. I will try to document what I have described above with some pic. More to come on this issue.
Post by: okie smokie on April 24, 2022, 02:08:38 PM
(https://i.imgur.com/BLy94v0l.jpg)
Second picture is when I slide to the right. There is actually 3/4" from center
(https://i.imgur.com/vY6C1FYl.jpg)
Same when pushed to the left of center.
(https://i.imgur.com/FILmF2Hl.jpg)
With drip tray pushed to farthest left this is what you see when you look down the right edge. Note that the open slots in the lower baffle are now exposed to the drippings off the pan. This is not so when the drip pan is centered.
(https://i.imgur.com/ofkArC7l.jpg)
Then I looked at the bottom of the drip pan flavorizer and it suggests to me that I did not have it centered when the fire occurred. So my fault! But Memphis might want to look at that and if not making a change, at least warn users to center the drip pan before a cook. What do you think?
(https://i.imgur.com/VTSQQZdl.jpg)
Post by: 02ebz06 on April 24, 2022, 02:24:05 PM
Doubt Memphis will do anything since it is that way by design, unless yours was a screwup somehow.
Post by: Bentley on April 24, 2022, 02:25:53 PM
Post by: okie smokie on April 24, 2022, 02:32:24 PM
Post by: TravlinMan on April 24, 2022, 02:36:38 PM
(Note: I am not a Memphis representative - nor do I play one on TV :bbq: :help:)
Post by: BigDave83 on April 25, 2022, 07:29:32 AM
Post by: okie smokie on April 25, 2022, 09:20:41 AM
Post by: BigDave83 on April 25, 2022, 10:55:57 AM
I think the majority of people that buy cookers of any type just use them. There are some of us that check temps and what not. I really have gotten away from all of that. When I had the RT I checked temps and they were never right on. one side was off by 50+ degrees usually. then depending on how I loaded it and with what they may be close or further apart from what the controller shown. But one thing is the controller showed the cooker temps was rarely off from my set temp. So that pretty much just made me decide that their set up was not very accurate. I bought a GMG used it for a while, never checked temps compared to controller shown temp. I do know it cooks hotter than set temp. Not sure how much I just guess and lower my cooking temp. I never checked temps on my pit boss vertical either, I did swap the controller for a pellet pro as the factory one would work well then just go crazy with huge temp swings.
It will be interesting to see what a more perceived quality product like Memphis has to say compared to the brands I have used.
Post by: Bar-B-Lew on April 25, 2022, 11:55:19 AM
Post by: okie smokie on April 25, 2022, 01:06:43 PM
I can tell you my older generation Memphis Elite doesn't move more than a few degrees from set temp once it settles in and that has been verified with Thermoworks probes at grate level. I think smokie had his that way when he first used it. The great fire may have messed up the controller probe. Maybe it needs to be reset to factory settings. Memphis probably has a way to do that.Did a temp run this am. This time at both 225 and 300. It never got up to temp either time, (confirmed also with my maverick probe. This time the the actual temp on the control coincided with that on the Diagnosis test. ????? Highest temp at set of 225 was 160 and going down. Highest at 300 set was 201. Each test was given 30 minutes or more to meet requested temp. Makes me suspect controller as well as RTD. Also WiFi is dead. May have been more heat in the control area than I thought. Still waiting for rep to call. Yesterday actual temps were higher than set. Go figure!
Post by: 02ebz06 on April 25, 2022, 01:14:21 PM
Sent me controller first and that didn't do it. Then the RTD which solved the problem.
Maybe Chinese made RTD's are junk ?
Post by: okie smokie on April 25, 2022, 07:19:57 PM
When I got my current Elite I had some different issues but was either the Controller or RTD.I'm thinking both and maybe wifi also. A grand slam!.
Sent me controller first and that didn't do it. Then the RTD which solved the problem.
Maybe Chinese made RTD's are junk ?
Post by: okie smokie on April 26, 2022, 06:03:15 PM
Gonna get new control, new RTD, and firmware update for the WiFi. Also, a new grill grate for the warped one. No hassles about that, so I am positive for that. Will report when all is done and tested. Access to all looks easy enough.
Correction: two new grates.
Post by: BigDave83 on April 26, 2022, 06:32:45 PM
Post by: TravlinMan on April 27, 2022, 03:49:51 AM
Congrats on a good resolution..
Post by: glitchy on April 27, 2022, 09:39:48 AM
Post by: 02ebz06 on April 27, 2022, 11:03:05 AM
Post by: okie smokie on April 29, 2022, 04:22:11 PM
(https://i.imgur.com/SquKxTtl.jpg)
Post by: okie smokie on April 30, 2022, 09:41:22 PM
1. control installed, and seems to be working. Temps run about 5 to 10* cooler at 350 set temp; 5 to 8* cooler at 225* and about the same at 220*. That's good enough for me. They sent me RTD for the Advantage model. It is about 18 inches too short. Did not come with female clips that are required.Hmmn? The thumb drive for the WiFi upgrade was included but no instructions. Two new grill grates. One was "pre-warped" a little but fortunately I only needed one flat one.
Bottom Line: Seems to be working well. Now for the WiFi. Zakk promised to walk me thru that part. More to follow.
Post by: okie smokie on May 02, 2022, 07:24:20 PM
PS: one question: After using a thumb drive upgrade to wifi, do you leave the thumb drive in, or remove it? I will leave it in until I get an answer.
Post by: Bar-B-Lew on May 02, 2022, 07:38:50 PM
Post by: okie smokie on May 02, 2022, 09:11:10 PM
removeThanks.
Post by: okie smokie on June 27, 2022, 03:32:13 PM
Seemed to have resolved my fears of grease fires. Two things:
1. keep the pit level. Tilting to one side or another, allows grease to travel down the grates to the low ends, and thus from there down the sides. On the Memphis if it drains down front or back, then it will be in the fire pot area.
2. Make sure the "flavorizer" assembly is centered so that dripping grease drips outside the divider wall and not inside for the same reason. The fire I had was due to this error on my part and also, to a damaged control that caused run away heat. Of course I will use a drip pan for large fatty cooks as added insurance.
Now I level the Beale Street for long cooks, and greasy cooks. Overall, very happy with the Memphis.
PS: One comment on PID controls. I think the pro explanations on how they work are misleading. We all know that while we see the "actual" temp matching up with the "set" temp when we are cooking, that the "real" temp is never steady and fluctuates up and down quite a bit. On both my RT 590 and Beale Street, this is as much as 20-25* each way at times. Answer as to why? is that the "actual" is the calculated average of these fluctuations. And if your PID is working well, then it is accurately calculating the average "actual". Otherwise, we would all have to watch the "actual" going up and down and be willing to not worry about it. Comments?
Post by: Bentley on June 27, 2022, 04:50:49 PM
Post by: Bar-B-Lew on June 27, 2022, 05:43:31 PM
Once my Memphis Pro is warmed up, I guarantee that it does not swing 25°. I understand what you are saying, but it does not happen once my pit is stabilized. 5° would be a huge shift! You would be able to see proof of that if the old Pelletheads PT were still accessible.
Mine functions similar to yours unless Thermoworks is doing some sort of averaging of averages too which I don't think they are.
Post by: okie smokie on June 27, 2022, 07:43:00 PM
Post by: okie smokie on June 28, 2022, 10:54:12 AM
Once my Memphis Pro is warmed up, I guarantee that it does not swing 25°. I understand what you are saying, but it does not happen once my pit is stabilized. 5° would be a huge shift! You would be able to see proof of that if the old Pelletheads PT were still accessible.Just so I understand: You are saying that when your "set" temp was reached by the "actual" temp on your control, that you confirmed that the temp was correct, and steady with your independent thermometer probe (i.e. ThermoPro or the like?) and that the independent probe then did not vary 5+- degrees thereafter?
Post by: Canadian John on June 28, 2022, 12:26:32 PM
My Memphis Pro experience measuring temperatures.
Coming from a Traeger Lil' Tex I was leary of the temperature readings on the Pro. IThe Pro was very fast to warm up from cold. IE 66º ambient to the set temp of 300º. For some reason I have always set the
set temp @300º when starting, & go from there, up or down once 300º is reached...
I placed my Thermoworks Dot thermometer centre ef the grate ~ 1" high prior to startup. Turned the Pro on. Both the Pro & the Dot read the same, degree to degree all the way to 300º. I was/am impressed
with my test results. :2cents:
Post by: Bentley on June 28, 2022, 03:44:51 PM
Once my Memphis Pro is warmed up, I guarantee that it does not swing 25°. I understand what you are saying, but it does not happen once my pit is stabilized. 5° would be a huge shift! You would be able to see proof of that if the old Pelletheads PT were still accessible.Just so I understand: You are saying that when your "set" temp was reached by the "actual" temp on your control, that you confirmed that the temp was correct, and steady with your independent thermometer probe (i.e. ThermoPro or the like?) and that the independent probe then did not vary 5+- degrees thereafter?
Post by: Bar-B-Lew on June 28, 2022, 05:11:58 PM
Post by: BigDave83 on June 28, 2022, 05:50:42 PM
Seems like 3 people with older model Memphis grills have a tighter tolerance performance from their controllers. Probably good for understanding pit temp to be able to estimate length of time when food on the grill may be at IT temp for pulling off the grill. I am not sure what other advantages it could have. I don't believe it makes a difference on low and slow cooks.
I think as long as you know if it is hotter or colder than set temp that is the main thing. My RECTEC was up to 50° from side to side, with right side being hotter. My little GMG cooks hotter, no idea how much never tested temps, I just know if I want to cook at a certain temp I set it a bit lower. The Pit boss no idea on it. I need to fire that up and use it again for something.
Post by: okie smokie on June 28, 2022, 07:13:28 PM
On top of this: I will still try to get official info from Memphis if they answer my request. Lots of nitty picking on my part, but so what? I am unemployed with nothing better to do.
Post by: Canadian John on June 29, 2022, 08:32:31 AM
To further comment on temperature swings. We all managed to produce some mighty fine cooks using the earlier pits that had hellacious temperature swings.
Nit picking is a good thing. It shows pride of ownership.
Post by: Bar-B-Lew on June 29, 2022, 11:04:53 AM
To further comment on temperature swings. We all managed to produce some mighty fine cooks using the earlier pits that had hellacious temperature swings.
Nit picking is a good thing. It shows pride of ownership.
It also passes on knowledge to those who have not been through as may different pellet grills as some of us.
Post by: okie smokie on June 29, 2022, 03:59:22 PM
And I am having fun doing it. Gathered new info today. As you know, the ITC controls have continuous fan on temps above 300*. I found the Actual to be very accurate above that number, using a new temp probe for my Maverick. Also I hung up a couple of RubberMaid analogs that I purchased and pretested. My reason for using them was that analogs are slower to respond either up or down, and if accurate, I expected a bit more stable (average?)reads. I was not disappointed. Set temps of 305* and 500* were just about right on +- 5-10*(5* at 305* and 10* at 500*.) Faster, and a bit wider swings with the Maverick but the analogs were good.
To further comment on temperature swings. We all managed to produce some mighty fine cooks using the earlier pits that had hellacious temperature swings.
Nit picking is a good thing. It shows pride of ownership.
At temps below 300* is where the inaccuracy is widest. I used 225* and found the the temp starts out at 225, but slowly creeps to 245 or about. The fan is off for as long as 45 seconds and only comes on for a few seconds at a time, with occasional 10 second runs (about). At that pace, there is a smoldering fire much of the time with pellets dropping at irregular intervals and much ash accumulating in the fire pot. It results in the desired smoke, but I believe it is the cause of the temp variation, and inaccuracy. At set of 225* the BS averaged about 241* on my analogs and Maverick. With more accurate at the beginning and less so an hour later. Again wider swings at times on the Maverick. I did the low temp tests first and then the higher temp tests last.
I am therefore inclined to leave all as is and adjust my low temp cooks as needed. All of your initial advice was therefore right on!
Post by: okie smokie on June 30, 2022, 11:56:39 AM
I have a possible solution for the ash build up which I will test today. Will run a low/slow at 225* for 3-4 hrs. During that time, I will turn the set temp to 305* for 10 minutes each hour, and back down to 225* after each. The fan will be on full constantly for those 10 minutes. Will monitor the central grate temp with my external probes and see if the temp is also more stable at 225*. After shutdown will observe and take pics of the fire pot ash. If the results are favorable, either white smoke, or ash or both, I will happily keep on "cookin". If not ???
Post by: Bentley on June 30, 2022, 05:05:27 PM
Post by: BigDave83 on June 30, 2022, 05:21:11 PM
I have not done it the only one that is a pain is the little GMG finding a place to put everything when taking it apart. the vertical pit boss I just have to move the diffusser to get to the pot.
Post by: okie smokie on June 30, 2022, 06:31:04 PM
PS; the base temps still ran 15-20* hotter than set temp in low/slow mode. Sooo back to low/slow setting at 210* to= 225* real temp.
Post by: okie smokie on August 04, 2022, 12:07:28 PM
Post by: okie smokie on August 04, 2022, 10:16:51 PM
Post by: Bar-B-Lew on August 05, 2022, 08:04:07 AM
Post by: Canadian John on August 05, 2022, 08:53:26 AM
"Curiosity killed a cat". Re the 3 probes: Have you ever put them together, either held together or immersed in oil at different temperatures to see how they react ??
The reason I ask is that Thermoworks stated somewhere that temperature probes can drift off. This can be compensated for by recalibrating the unit.
Post by: okie smokie on August 05, 2022, 10:31:53 AM
No not in oil., I tested all three on the grill at the same spot at the same time. They were within 1-2 degrees of each other. I did that when I got the new Square D which is certified to within 1* at lower temps. They did not react at the same speed with each other. (the SqD is very fast) but were all about the same at 78--250 range. I watched them go up as grill heated up. Good enough for me.
"Curiosity killed a cat". Re the 3 probes: Have you ever put them together, either held together or immersed in oil at different temperatures to see how they react ??
The reason I ask is that Thermoworks stated somewhere that temperature probes can drift off. This can be compensated for by recalibrating the unit.
Post by: okie smokie on August 05, 2022, 11:06:22 PM
One of the main complaints I had before, was that the temp also slowly climbed on low/slow getting hotter in the second and later hours. So I ran 225* for 3 hrs. Sure enough the start up was good with mild overshoot, and then settle down to 225*/225*, then in 2nd hour slowly and steadily climbed. I had my square D in center/center. My other two sensors one on each side. The side probes followed the center probe but were mostly about 20* lower on left and 16* lower on right. At the end of the 2nd hour the square D read 295* and the sides were at 260s. The controls read 236/225 at that time. In the 3rd hour I had a brief down run to 248 center sq D, and then up again to 301*. The control read 225/225 most of that time with a brief up and down to 231/225 (at same time it was 301). It was up/down from 260's to almost 300 for the rest of the hour.
Conclusion: Beale Street control does not react properly on long low/slow cooks. Fans are off too much of the time.I suspect the Algorithm is flawed, and perhaps ash build up in fire pot sends temps higher. Each control I've had was different in performance. The first had an older program and almost burned up the BS, the second was erratic at all temps, the third allowed temps to rise with time and did not correct them.
Beale Street bye bye. Life is too short. Thanks for all the input and understanding. I will not comment further.