Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Goosehunter51 on January 18, 2018, 11:22:43 AM
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Just purchased this barrel smoker from BarrelHouse Cooker Comany on Tuesday. The product arrived on my doorstep yesterday afternoon. Very simple design and very easy to assemble. I haven’t cooked on it yet but so far I am very impressed. The customer support has been amazing. I received and email this morning from them checking to make sure I received everything in good condition. I am thinking this will be a good addition sitting next to my MAK.
More to follow.
Clint
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I've heard Walmart has started selling them, so may start seeing alot more of those.
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Very nice. Also the food pictures on their website look :lick:
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You put me in the mood. I just bought the Barrel House 14" also. No assembly required. They have also a new 18" model that will handle bigger cooks. I did not need the extra space. What really sold me was the sale price of $249 with free shipping (both models the same price.)
Main reason is that there are just two of us most of the time, and you can do 4 racks of ribs easily or a 20 lb turkey. Also, the top can be remove and the bottom charcoal pan used as open grill for steaks and chops. Very versatile, and when cook is done and food removed, no need to worry about shutdown and, disconnect etc. Just leave it burn out over night and dump charcoal ash in am. Also, small grills and such can go into the dishwasher. Can be picked up and stored in the garage as well, with or without a cover. My wife and I also prefer steaks and chops over charcoal and great searing.
Will show it off when arrives and set up. Thanks for putting me onto it. :bbq: :clap: :cool:
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I wonder if it will be as well liked as the PBC. Keep us updated. Looks pretty cool. New toys rock!
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I wonder if it will be as well liked as the PBC. Keep us updated. Looks pretty cool. New toys rock!
Almost all the testimonials (reviews) were 5 star. Mostly on the quality of the results, and also quality of construction, and service.
I read in the manual that you can drop some wood chips on the charcoal to enhance the smoke. I wonder if a handful of pellets would work the same?
It is on the way and should have it by next Tuesday. Probably will do ribs first thing.
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I plan on my first cook tomorrow, have 4 racks of ribs to try.
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I plan on my first cook tomorrow, have 4 racks of ribs to try.
Take before and after pics if you can. I went to Ace today and got charcoal, starter chimney and made space for the new stuff on back porch. Asked a question on their contact page and got a very nice reply after a few hours yesterday. Mine arrives next Tuesday.
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I will do my best, I have found that I am pretty bad a photo documenting. I get busy and forget
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How does this compare with the Pit Barrel Cooker?
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Looks like the same concept and design. I know the price is better.
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How does this compare with the Pit Barrel Cooker?
There is a massive thread on a different forum about this. There was a legal dispute over someone stealing the pit barrel ideas. I forget the particulars but according to the majority of those folks the barrel house guy was in the wrong, and stole from pit barrel. Many over there would not buy from barrel house. I do not have a side. Just reporting.
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Well I am pretty sure the concept of a barrel cooker is pretty basic. Looking at Bentley’s design heck he could sue Pit Barrel Cooker for stealing his ideas (tongue in cheek). Unfortunately we live in a litigious society and I really don’t care to get involved in it. Competition is good and I would think with the barrel house being $50 cheaper that it is most definitely hurting PBC.
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There is a massive thread on a different forum about this. There was a legal dispute over someone stealing the pit barrel ideas. I forget the particulars but according to the majority of those folks the barrel house guy was in the wrong, and stole from pit barrel. Many over there would not buy from barrel house. I do not have a side. Just reporting.
Also in the spirit of just reporting I'll provide some more information.
It's Colorado Docket No. 1:15-cv-02815. You can find details via an Internet search.
It started in late 2014 and as near as I can tell it hasn't been settled. I used to follow it rather closely because I owned a PBC and I rather liked what I knew about the owner and his wife. As I recall, the PBC owners negotiated with Barrel House for Barrel House to manufacture the PBC barrels. PBC owners contend that Barrel House unlawfully used the PBC market research and PBC design to manufacture a competitive product.
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There is a massive thread on a different forum about this. There was a legal dispute over someone stealing the pit barrel ideas. I forget the particulars but according to the majority of those folks the barrel house guy was in the wrong, and stole from pit barrel. Many over there would not buy from barrel house. I do not have a side. Just reporting.
Also in the spirit of just reporting I'll provide some more information.
It's Colorado Docket No. 1:15-cv-02815. You can find details via an Internet search.
Looking at the PBC and the Barrel House, they are very different in structure. PBC is a 30 gallon one piece barrel (Unless I am not seeing it correctly), and the BHC is smaller diameter, and the barrel breaks down into 3 separate units. Cooking principle is the same but design much different, and looks much easier to set up, use and clean. Best is being able to separate the charcoal pan both for lighting or use as a Hibachi for sear grilling. BHC just coming out with their 18" model for the same price, looks to me like they are confident. :2cents:
It started in late 2014 and as near as I can tell it hasn't been settled. I used to follow it rather closely because I owned a PBC and I rather liked what I knew about the owner and his wife. As I recall, the PBC owners negotiated with Barrel House for Barrel House to manufacture the PBC barrels. PBC owners contend that Barrel House unlawfully used the PBC market research and PBC design to manufacture a competitive product.
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First fire up and start of cook.
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Dome Temp after about 20 minutes.
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Goosehunter, are you in the Southern Hemisphere? ;)
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I must be, I will get this figured out one of these days. They are right side up in photos.
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Looking at the PBC and the Barrel House, they are very different in structure. PBC is a 30 gallon one piece barrel (Unless I am not seeing it correctly), and the BHC is smaller diameter, and the barrel breaks down into 3 separate units. Cooking principle is the same but design much different, and looks much easier to set up, use and clean. Best is being able to separate the charcoal pan both for lighting or use as a Hibachi for sear grilling. BHC just coming out with their 18" model for the same price, looks to me like they are confident. :2cents:
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Ribs were awesome, juicy. Best I have ever cooked.
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Ribs were awesome, juicy. Best I have ever cooked.
Beautiful ribs. Can't wait to do the same. Did you tandem hook them?
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I must be, I will get this figured out one of these days. They are right side up in photos.
Go into your photos and rotate it 90° then save it. Go back and rotate to proper orientation then save it again. Re-post it (it won't automatically update) and it will be fine. Anymore after I take a picture I plan on posting I rotate it and save it and go back to it and rotate again, then I post it and they come out fine.
Z
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Ribs were awesome, juicy. Best I have ever cooked.
Beautiful ribs. Can't wait to do the same. Did you tandem hook them?
No sir, single hook worked great. Just followed directions, left in for three hours, pulled and sauced then back in for 30 more minutes.
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Thermoworks Smoke arrived today, I am sitting fat and happy.
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Just received my BHC today and since it was late, decided to use the bottom grill as Hibachi for some New York Steak. This was a Choice Costco that has be wet aged at 36* for 3 weeks. Use 1/4 the load of charcoal and cook on the open grills. Superb result. Just grilled it, and it was rare in the middle and nice char on the surface. After dinner, just put the rest of the barrel on top with the snaps, and left it for tomorrow after the coals are cold. Grill went into the dishwasher. Done!
(https://i.imgur.com/6HJuvHYm.jpg?1)
(https://i.imgur.com/0JzOG5cm.jpg?1)
(https://i.imgur.com/GodtnEsm.jpg?1)
Sorry I used links above but could not get the usual pics set up from Imgur. But look anyhow. Steak disappeared quickly. Will smoke some ribs in couple of days.
:clap: :clap:
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Did 3 racks of spares today. Easy, 3.5 hrs. Much better smoke effect. Did not foil so they were not as tender but were really just great. No pics (sorry). Ribs were completely rendered of fat but were still moist. Just pull them and let the charcoal burn out. Easy. Keep the grills clean empty the ashes but just burn out the pit once or twice a year. What's not to like.
I added some wood chips but did not need to. This baby smokes the whole time from the drippings into the charcoal.
Plan to do a brisket next. Will document with pics next time.
:clap:
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Do you see yourself using this cooker more than your pellet grill? Only for specific foods? What is it that you prefer to this method of cooking versus the pellet grill? Curious to hear why people enjoy using certain pieces of equipment.
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Do you see yourself using this cooker more than your pellet grill? Only for specific foods? What is it that you prefer to this method of cooking versus the pellet grill? Curious to hear why people enjoy using certain pieces of equipment.
Not sure yet, will have to do more types of cooks. Definitely, I thought the steaks were better. The ribs had much more smoke flavor and were great, but were not quite as tender since I did not foil them for the last hour. An acceptable trade off, but will experiment more on that. Plan to do a brisket soon and perhaps a butt. The little grills are a bit more difficult to scrape, or you can soak them over night. Just will take a while for me to know which is best for what.
Plan: Will continue to experiment and let you know later.
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Do you see yourself using this cooker more than your pellet grill? Only for specific foods? What is it that you prefer to this method of cooking versus the pellet grill? Curious to hear why people enjoy using certain pieces of equipment.
I would say no, pellet grill will be my go to grill. This is just another weapon in my arsenal.
The true reason I purchased it is due to the fact that my current living situation means I am away from my MAK and only had a gas grill to cook on. This was a cheap option that takes very little space. I sure hope she is enjoying my MAK. :( :(
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Had more time to think about what occurred with the rib smoke. Since there is no baffle, the drippings go directly into the charcoal pot and are vaporized. Then carried in the smoke up and over the meat as it cooks. In addition, the whole barrel is coated in the same stuff. This is why the meat is more smoke flavored and is much darker in appearance. That was obvious, BUT, when I cleaned up the pit after I removed the H frame grill, and wiped the upper lid. The dark oily coating on the lid struck me as something I would not like to swallow. But that is just what is also coating the meat. Also the H grill was very difficult to remove the sooty greasy coating. Even after soaking in the sink with lots of detergent, it was hard to rub or scraped the crud off of the chrome surface???? SOOOOOO-----Perhaps we should not be eating meat done this way? In our pellet grills the fat drips onto the drip pan and water based juices are vaporized, and the grease drains into the grease pot and is discarded. The only time you catch the grease in the BHC is when you are smoking a big fatty meat like a brisket, shoulder (butt), Turkey, --then you put a grease pan down below to avoid flare ups.
Even then you will probably vaporize enough of the fat to get it all over everything.
I know we are often told that smoked foods are not good to eat often. (medical advice suggests higher incidence of GI cancer, but I have not seen convincing proof of this)
In our pellet smokers, we do get much less of this oily smoke, but we get less smoke taste as well.
My plan: Will do several other type of cooks and see how they go. Thinking of doing tri-tip and brisket. Tri tip will be a reverse sear by pulling off the top barrel after smoking and using this charcoal grill to sear.
Would appreciate any thoughts from our editor in chief or others. :help:
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Not trying to be harsh, but it needs to be said! If someone likes that flavor they should cook with that equipment.
Not for me, I have made and cooked on barrel units, offsets, Weber's...and this statement is just not accurate for my pellet cooking units! Its is the reason I don't cook with those devices anymore!
but we get less smoke taste as well.
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Not trying to be harsh, but it needs to be said! If someone likes that flavor they should cook with that equipment.
Not for me, I have made and cooked on barrel units, offsets, Weber's...and this statement is just not accurate for my pellet cooking units! Its is the reason I don't cook with those devices anymore!
but we get less smoke taste as well.
I get it. Just an experiment for me since I haven't cooked on it before. Doing tri-tip tomorrow, both smoked, then seared at the end. If I am not in love with the result, I will offer it to another in my family and return to my GS.. Meanwhile I do realize this is a forum for pellet poopers. 8)
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I have never had any cooks from a barrel cooker but after reading up on them, it seems some enjoy the "grease fog" flavor but many do not. Just a matter of taste I guess.
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If I like the flavor it would not matter how it is cooked or what it looks like. Now I have never seen a dark oily substance like you speak of in my units, but you put any pan in there and after a couple of hours it is going to have a film on it. So to me it is a dichotomy...It would seem like your unit is not burning the fuel efficiently, or completely to produce what you are speaking of, yet to a degree, so do my units and I know they are burning effeciently...yet, unless I am reading it wrong, you quite enjoyed the ribs? So yes, I would think you would like this cooking device!
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If I like the flavor it would not matter how it is cooked or what it looks like. Now I have never seen a dark oily substance like you speak of in my units, but you put any pan in there and after a couple of hours it is going to have a film on it. So to me it is a dichotomy...It would seem like your unit is not burning the fuel efficiently, or completely to produce what you are speaking of, yet to a degree, so do my units and I know they are burning effeciently...yet, unless I am reading it wrong, you quite enjoyed the ribs? So yes, I would think you would like this cooking device!
You don't get fat dripping right on the fire in your pellet smokers or you probably would get some oily smoke IMO or a good fire.
It was my first cook on the barrel, so I may not have adjusted the air intake properly due to a faulty thermometer (being replaced as we speak). Thought the ribs had great smokey taste at first, (because I don't get hardly any on the pellet grill) but in retrospect, after having a couple of ribs at noon today there is too much smoke taste==causes a little stomach grouching and burping for a couple of hours after. Well anyhow I will attempt a better controlled trial tomorrow for TriTip and maybe another shot at ribs next week before I hang it up. Goosehunter said "best he ever tasted" for the ribs, so I may get it right the next time.
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Just sounds like you need a small fabrication disk to slant to one side and make your own grease tray! Cat litter in the bottom, and then just let it drip off to the side and down to the cat litter!
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Best I had ever cooked, definitely not the best I have ever tasted. My comment was more of a reflection on my cooking skills.
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I just ordered the 14D Friday. I'll also go for a rib first cook and post the results. As for a grease trap - I believe you can put the half grates at the bottom just above the coals and then place a foil pan on it. That will certainly cut down on grease/fat going directly on the coals.
Agreed. That is what they suggest for fatty cooks like brisket and butts etc. However, no reason you can't do it with ribs. Only problem is to hang your ribs strategically so they will drip into the pan. I now have some square foil pans that are big enough to aim for but not block the convection . Too much pan in between may also force you to adjust the air intakes (more open) to keep the temp up. Kinda makes you feel like Frankenstein don't it? Today is Tri-Tip so no pan needed. :rotf:
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Did my first TriTip tonight on the BHC. 2.4 lb. Choice from a local butcher. Seasoned this am with Montreal Steak Season. This cook was perfect. No fog (lean meat). 40 min on the hook, then when temp was 120 in thickest part, I removed the TT and then removed the barrel from the fire pot and placed the grills over the charcoal like a hibachi. Then 3-4 min on each side and off the grill. After 10 minutes rest, I cut into slices across the grain and it was perfect medium to med/rare. My wife and I devoured about half of it. The rest sliced for leftovers. This is a chewy but not tough cut of meat and very tasty. Nice way to do it. Would be great for serving about 4 people, so will probably plan to do that next time.
(https://i.imgur.com/nYLCboyl.jpg)
(https://i.imgur.com/lmZECdml.jpg)
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Okie, that looks like some good tip. Thanks for sharing.
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Whole split chicken, got busy prepping dinner so this is the only shot. Two hours n the barrel and the chicken awesome. Paired it with broccoli, artichoke and a salad with blue cheese dressing. Great dinner. Dad said it was one of the best chicken dinners he has had in a long time.
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Yes, I bought the whole chicken then split and hung.
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That’s funny, my Dad finally broke down and told me he really didn’t like the ribs, way to strong of a charcoal smoke taste. But he did love the chicken.
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That’s funny, my Dad finally broke down and told me he really didn’t like the ribs, way to strong of a charcoal smoke taste. But he did love the chicken.
Chicken probably does not absorb as much smoke as the ribs due to:
1. Shorter cook time
2. Skin is less absorptive and keeps the deeper meat from absorbing the smoke
Gonna try chicken next. If it is really great and crispy as shown it will be a hit.
Also gonna do ribs again but just 1 or 2 racks and control my heat better (had my air vent too far open first time). Still have plenty of warranty time.
The tri-tip was great,
Hibachi is also great for steaks and chops
Lots of positive YouTube trials both on PBC and BHC. Once guy uses wood pellets on the charcoal for wood smoke taste.
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Did the chicken halves tonight. Split 3.4 lb chicken into halves. Used olive oil light rub, then Weber Beer Can Chicken rub. Results:
Chicken was done in 1hr 40 min. Juicy, tender, properly cooked, as promised BUT much too much charcoal-smoke flavor. Left an aftertaste, and mild dyspepsia (burping). We just could not tolerate the intensity. The ribs were worse last week. No doubt time of cook related. Gonna send it back tomorrow.
Let me say that the unit works just as advertised otherwise, but as Schorr says, the finished product tastes too strong of charcoal.
Let me also say; I should have listened to you Bentley. You were spot on about this type of pit.
Pellets for me from now on. :'(
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I will be honest with you, I do not remember a huge smoke effect when I cooked on my Drums. Now I used wood chunks as the primary smoke, I have really never seen charcoal produce a "smoke" flavor. I am not posting this to discount you all's findings, I just don't remember the "heavy" saturations that I am hearing you all speak of.
I am trying to remember back to the last time I cooked on a Barrel. The Duracell UDS would have been the last time and that as sold in 2006 0r 2007. I think my sister Karen across the field has one of those $50 square charcoal units. I think when it warms a bit, I will bring it over here and do like you all, about a 90 minute chicken cook on charcoal and also some grilling and see if I can avoid my signature...
Can you all give me an appx amount of bricketts used and did you add any hardwood to them?
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I will be honest with you, I do not remember a huge smoke effect when I cooked on my Drums. Now I used wood chunks as the primary smoke, I have really never seen charcoal produce a "smoke" flavor. I am not posting this to discount you all's findings, I just don't remember the "heavy" saturations that I am hearing you all speak of.
I am trying to remember back to the last time I cooked on a Barrel. The Duracell UDS would have been the last time and that as sold in 2006 0r 2007. I think my sister Karen across the field has one of those $50 square charcoal units. I think when it warms a bit, I will bring it over here and do like you all, about a 90 minute chicken cook on charcoal and also some grilling and see if I can avoid my signature...
Can you all give me an appx amount of bricketts used and did you add any hardwood to them?
About 6 lbs of bricketts as directed. Used the chimney starter with newspaper to crank it up, and no hardwood this time (used hickory chips on the ribs).
Maybe it is just charcoal and drippings taste. Anyhow I did not like it or tolerate the aftertaste. And there was indeed lots of smoke. BTW charcoal is indeed hickory wood after all albeit partially burned. Did you use a deflector plate above the charcoal in your drum? The BHC does not.
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Who am I to tell the manufacture how much is right for their product, but that seems like a lot of charcoal for a 90 minute cook. I will ask, are you using a hardwood "lump" or a Kingsford or Royal Oak or the like type brickette? My drum was just fuel basket and metal grates, but I was rarely under 250° when I used it, and as I said, my smoke was generated by hardwood, I used 100% hardwood, I never cooked with lump or bricketts.
I think the flavor you describe is sought by some, they do not find it with pellets. I always assumed my journey to all hardwood pellet cooking was pretty much like others, with some minor bumps. Mine was charcoal as a teenager, THEN gas as a 20 something, followed by drums and a few offset cooks in my 30's, then in 1997 my 1st taste of 100% Hardwood Pellets. For me, it really was the El Dorado....
About 6 lbs of bricketts as directed. Used the chimney starter with newspaper to crank it up, and no hardwood this time (used hickory chips on the ribs).
Maybe it is just charcoal and drippings taste. Anyhow I did not like it or tolerate the aftertaste. And there was indeed lots of smoke. BTW charcoal is indeed hickory wood after all albeit partially burned. Did you use a deflector plate above the charcoal in your drum? The BHC does not.
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Good for them...and I appreciate you all sharing the info. I really am going to try some lump. Both on a quick grill burger cook and a intermediate chicken cook and see if I am missing something. It has been a long time since I cooked with anything other then pellets...
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Bentley,
When I cooked my chicken halves in the 14D, I used about 1/2 of what Okie Smokie did. A full load is supposed to last for 6 hours. The chicken cooked in 2.5 hours, but the cooking temp as measured by my fireboard was only in the 245-270 range versus the previous day's cook of ribs using a full briquette load. That cook ran as high as 350. Regardless, as Okie states, the charcoal taste was very prominent and not agreeable to us.
I will say BHC gave me no hassle on the return - in fact, I had the RMA within an hour of talking to their support, took it to UPS this last Monday and have already received full credit on my credit card.
Sam
I used the 6 lbs because that was recommended to get the temp desired (285-315*). That was why my cook time was 100 minutes.
I called them today and the girl I talked to said that another person would send me instructions, and shipping label. That was at 8 AM California time. I did not hear anything at all from them for the rest of the day. She did say that she was aware that some folks had complained about too strong a smoke taste (not a good marketing idea). I will call again in the AM and see if she actually forwarded my request. Sschorr, you really got a rapid response. I expect I will get it done tomorrow. In the future I will not be complaining about not getting enough smoke effect with my GS.
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OS - here is the person I spoke with if you want to ask for someone by name:
Lauren Goodsi
Barrel House Cooker Co.
34970 McMurtrey Ave, Bakersfield, CA 93308
1-844-508-2665
Thanks will call her in AM.
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It is still AM in bakersfield
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Spoke to another person when I called. Andrew; and he said no sweat. An hour later I got an email with a UPS tracking number and all I had to do was box it up in original box, including the extra stuff I ordered (cover, and round grill grate) and UPS will pick it up and label it for me. That is it. Very positive people and anxious to give good service. All money to be refunded after they receive, and they pay for return shipping as well. They must be selling a potfull of these babies.
:clap:
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Spoke to another person when I called. Andrew; and he said no sweat. An hour later I got an email with a UPS tracking number and all I had to do was box it up in original box, including the extra stuff I ordered (cover, and round grill grate) and UPS will pick it up and label it for me. That is it. Very positive people and anxious to give good service. All money to be refunded after they receive, and they pay for return shipping as well. They must be selling a potfull of these babies.
:clap:
Some people have not found the darkside of pellet cooking... glad to hear you were taken care of as you expected and as their warranty proclaimed.