Post by: glitchy on March 16, 2018, 01:02:48 AM
After a some blood, a little sweat, and most definitely tears dealing with the laser film, I finally did the initial burn about 9:00 tonight. That laser film took me at least two hours. This grill is something else, like buying a handmade supercar. I’m very impressed. Other than the cursed laser film, it was a super easy assembly. The fit and finish is amazing. I quickly learned that WD40 is better to remove the laser/tape marks than the included stainless steel wipes though. I hope the wipes are good for routine wipe downs.
I had planned on using it for ribeyes for dinner (and getting it before noon), but after pulling one piece of film I went inside and told the boss we should order pizza tonight. I’ll post some pics of the unboxing for others interested in buying as replies since I’m having problems with posts sometimes from my iPad not always working, especially with attachments. I’ll add the first few cooks later as well.
Post by: glitchy on March 16, 2018, 01:03:48 AM
Post by: glitchy on March 16, 2018, 01:06:58 AM
Post by: glitchy on March 16, 2018, 01:08:40 AM
Post by: glitchy on March 16, 2018, 01:09:53 AM
Post by: glitchy on March 16, 2018, 01:12:42 AM
Post by: glitchy on March 16, 2018, 01:20:21 AM
Any tips for ribeyes over open flame? Hate to ruin the first real cook. We’re usuaaly between medium rare to medium here. I’m planning on about 4-5 mins a side at med open flame setting. They are Costco choice probably about an inch thick. Does that sound about right?
Post by: rwalters on March 16, 2018, 02:26:17 AM
Post by: rwalters on March 16, 2018, 02:28:05 AM
Post by: Deebo1133 on March 16, 2018, 07:32:39 AM
Post by: Deebo1133 on March 16, 2018, 07:33:37 AM
Post by: glitchy on March 16, 2018, 08:52:07 AM
You said that it just “whipped right up to 450°â€... how long would you say it took, from the moment you turned it on until it was sitting at 450°.
Honestly, I wasn’t paying a lot of attention as Imwas setting up WiFi at same time and I forgot to prime it too. It wasn’t as fast as I made it sound, definitely in the 10-20 min range. I was just more excited to get there and stay after 3 pellet grills that prett much peaked at 400.
Post by: Kristin Meredith on March 16, 2018, 08:56:27 AM
Post by: rwalters on March 16, 2018, 09:00:27 AM
Gotcha.... and I hear you about “other pellet grillsâ€...my 1st pellet grill back in 2005 would peak out at 375-400°... 400° was only on hot summer days.You said that it just “whipped right up to 450°â€... how long would you say it took, from the moment you turned it on until it was sitting at 450°.
Honestly, I wasn’t paying a lot of attention as Imwas setting up WiFi at same time and I forgot to prime it too. It wasn’t as fast as I made it sound, definitely in the 10-20 min range. I was just more excited to get there and stay after 3 pellet grills that prett much peaked at 400.
Post by: glitchy on March 16, 2018, 09:00:59 AM
Do you think a heat gun would speed up the process any or do you think it would make it more of a mess?
My first instinct would be a freeze ray might be better than heat. I think it will melt at a pretty low temp. Also, I cut myself somewhere when plugging in the wifi and main harness, so watch that, not many shap edges on the rest of the grill.
Post by: Bar-B-Lew on March 16, 2018, 10:13:56 AM
Do you think a heat gun would speed up the process any or do you think it would make it more of a mess?
I think it being warmer would help but not sure of a heat gun...maybe a hair dryer.
Post by: glitchy on March 16, 2018, 11:08:38 AM
Post by: glitchy on March 16, 2018, 11:10:24 AM
Post by: rwalters on March 16, 2018, 11:10:27 AM
Were any of those biscuits cooked over the edge of the drip pan? I have heard some say things cook quite a bit hotter at the very front of the grill grate where the heats rises, and I have heard others say that even at the front things still cook about the same. Would love to see biscuits at the very front.
Post by: glitchy on March 16, 2018, 11:11:38 AM
Post by: Bar-B-Lew on March 16, 2018, 11:11:59 AM
Post by: rwalters on March 16, 2018, 11:23:50 AM
You will find it hotter if you place items where the drip pan does not exist. I bet those few slices of bacon looked lost on that big grate. Congrats on the new unit. Looking forward to seeing your future cooks.What about at grilling temps. I have been told the heat is even when cooking over the “open space†up front, and I have been told it is not. What has your experience been (can’t remember if I have asked you this question before)?
Post by: Bar-B-Lew on March 16, 2018, 11:27:51 AM
You will find it hotter if you place items where the drip pan does not exist. I bet those few slices of bacon looked lost on that big grate. Congrats on the new unit. Looking forward to seeing your future cooks.What about at grilling temps. I have been told the heat is even when cooking over the “open space†up front, and I have been told it is not. What has your experience been (can’t remember if I have asked you this question before)?
I have never measured it but it is hotter over the front. I would suspect if the controller is at 450° it is much greater variance then if the controller is at 250°. You can tell by the appearance of the food that it is hotter in those areas.
Post by: glitchy on March 16, 2018, 11:29:07 AM
It had already dropped 2 degrees while I was snapping the pic, so it recovered usually in about 3 mins, but I saw it do this 3 times.
Post by: glitchy on March 16, 2018, 11:36:59 AM
You will find it hotter if you place items where the drip pan does not exist. I bet those few slices of bacon looked lost on that big grate. Congrats on the new unit. Looking forward to seeing your future cooks.What about at grilling temps. I have been told the heat is even when cooking over the “open space†up front, and I have been told it is not. What has your experience been (can’t remember if I have asked you this question before)?
I have never measured it but it is hotter over the front. I would suspect if the controller is at 450° it is much greater variance then if the controller is at 250°. You can tell by the appearance of the food that it is hotter in those areas.
You can tell from the bacon and biscuits that’s true. It has been for ever pellet grill I’ve ever had and I expect it as it makes sense to me where the air makes it up at first is going to be hotter, However, this grill is impressively even. FYI, the biscuits on the plate are in the layout they were on the grill.
Post by: old smoker on March 16, 2018, 11:42:07 AM
Post by: Bentley on March 16, 2018, 11:59:28 AM
Hope you enjoy yours as much as I enjoy my 8 year old one!
Post by: ZCZ on March 16, 2018, 12:20:04 PM
A note on open flame cooking: make sure you are in Direct Flame Mode then chose LOW, MED, or MAX when using the direct flame insert. Do not cook with the insert when you have it set at a certain temp. Reason being when in one of the Direct Flame modes the auger runs at a set speed and it bypasses the RTD. If you have it set at a temp the RTD will think the grill is too hot and will back down on pellet feed. Does that make sense?
Z
Post by: glitchy on March 16, 2018, 12:21:55 PM
Welcome to the Show!
Hope you enjoy yours as much as I enjoy my 8 year old one!
I really think I will. I have to add, watching your posts the past 2-3 years and seeing your spending habits was definitely a factor in my decision. You seem to only spend the extra when it makes a profound difference. I feel like I already see the difference, but that’s definitely an early call.
Post by: glitchy on March 16, 2018, 12:22:48 PM
Welcome to the team! I always love seeing a brand spanking new Pro out of the box. Has been a while since mine as that clean.
A note on open flame cooking: make sure you are in OF-1, OF-2 or OF-3 when using the direct flame insert. Do not cook with the insert when you have it set at a certain temp. Reason being when in one of the Open Flame modes the auger runs at a set speed and it bypasses the RTD. If you have it set at a temp the RTD will think the grill is too hot and will back down on pellet feed. Does that make sense?
Z
Makes perfect sense. Thanks.
Post by: Bar-B-Lew on March 16, 2018, 12:52:50 PM
Post by: glitchy on March 16, 2018, 01:00:02 PM
Hopefully, you get some good $ for the items you are selling to put back toward more meat to BBQ. ;D
Probably more to replenish the life's savings I wiped to buy the Memphis :rotf: The meat is already in the grocery budget. You noticed that pretty quick since I had just saved my profile. Figured it was time to unpack a few boxes and hang some pictures since I plan on being here a while.
(I didn't really clear out my life savings, but did dent the emergency fund...isn't a grill upgrade an emergency situation?)
Post by: ZCZ on March 16, 2018, 02:29:38 PM
Welcome to the team! I always love seeing a brand spanking new Pro out of the box. Has been a while since mine as that clean.
A note on open flame cooking: make sure you are in OF-1, OF-2 or OF-3 when using the direct flame insert. Do not cook with the insert when you have it set at a certain temp. Reason being when in one of the Open Flame modes the auger runs at a set speed and it bypasses the RTD. If you have it set at a temp the RTD will think the grill is too hot and will back down on pellet feed. Does that make sense?
Z
Makes perfect sense. Thanks.
I updated my previous post to say: "make sure you are in Direct Flame Mode then chose LOW, MED, or MAX when using the direct flame insert." (I have the old controller with the OF1, OF2, OF3). To get to Direct Flame run the temp selection up to 650, let go of the button then hit it one more time to get into one of the three DF modes.
Best way is to set the temp to 350 or so, once it gets to 350 enter one of the DF modes then open the hood.
NOTE: do not cook in DF mode with the hood closed.
The nice thing about DF (or OF mode on the old controller) is that you get to cook with the hood open. Can cook meat to their desired internal temp then set them to the side while you finish others.
Z
Post by: glitchy on March 16, 2018, 02:52:44 PM
As far as the open flame, the manual talks about heating it to 500 with the regular flavorizer, then swapping them out hot and changing the setting. Sounds like a little bit of a pain, do you all do it like that? Or just heat it up to 350-450 with the open flame flavorizer already on and then open lid and change modes?
Post by: Canadian John on March 16, 2018, 03:28:48 PM
Direct flame: Just get the fire established. 300º would be fine*. Then swap for the direct flame insert. You can cook w/ the hood closed. Just don't leave it closed for a long time. You will find the pit temp to be low when cooking with the direct flame insert and the hood closed.. To clean off the DF insert raise the temp to max. " OF-3 ", to do a burn-off. Doesn't take long. Then brush it clean before swapping out for the EZ access insert and shutting down.
* It is nice to have a warmed up pit if you need to put food aside while flame grilling so you may want to take the temperature up before swapping the inserts.
Post by: glitchy on March 16, 2018, 08:39:24 PM
Post by: glitchy on March 16, 2018, 08:48:29 PM
Post by: Bar-B-Lew on March 16, 2018, 09:00:28 PM
Post by: glitchy on March 16, 2018, 09:04:20 PM
Nice work on the steaks. Looking forward to seeing the brisket. Are you going to make some burnt ends?
Ive never made them before but considering it this time. This is the largest packer I’ve ever done by about 3 pounds, so it actually has a decent point to work with. The others haven’t been worth even trying.
Post by: rwalters on March 16, 2018, 09:45:57 PM
Post by: glitchy on March 17, 2018, 09:30:53 AM
Anyway, here’s what the brisket looks like this morning (apparently it looks better to those on the other side of the world...not sure what’s up with the flipped pic).
Post by: glitchy on March 17, 2018, 09:37:42 AM
Post by: glitchy on March 17, 2018, 10:54:00 AM
Post by: glitchy on March 17, 2018, 01:18:43 PM
Post by: ZCZ on March 17, 2018, 02:26:54 PM
OK to post.
To correct a crooked picture in a post you have to delete it & repost after you have done the process above. I do the above process on my pictures I want to post & don’t have any issues. Pain in the butt but it works.
Z
Post by: glitchy on March 17, 2018, 02:52:22 PM
Burnt ends were fabulous and the brisket was good.
Post by: glitchy on March 17, 2018, 03:06:23 PM
Post by: Bentley on March 17, 2018, 03:10:08 PM
The southern hemisphere mac n cheese was a disappointment to us, guess we ate too much velveta over the years.
Post by: glitchy on March 17, 2018, 03:19:41 PM
So meaning this recipe has velveta and it is no good, or you like me, love velveta and this did not have any in it?The southern hemisphere mac n cheese was a disappointment to us, guess we ate too much velveta over the years.
No Velveta. I did whole package of cheddar, 2 oz mozzarella, and 4 oz of mexican with whole milk, butter, and a couple T parmesan. I missed the creamy mellowness of just velveta alone or maybe with a splash of parmesan.
Credit...was inspired to try this after the other thread last couple days.
Post by: ZCZ on March 19, 2018, 03:31:16 PM
Great job!
Z
Post by: cookingjnj on March 19, 2018, 06:39:33 PM
Post by: glitchy on March 19, 2018, 07:54:15 PM
My other probes and cover are supposed to get here tomorrow, so excited there. I didn’t get the boil test done, but did test ice water and got 31, 32, 33 out of Memphis, Thermopop and Fireboard in that order, so ready need to see the boil test to see how far higher temps are off, I had 167, 176, 181 for the same in the brisket.
Also, where are pics from Deebo1133, did you get yours?
Post by: MadFoodScientist on March 22, 2018, 12:56:09 PM
Post by: glitchy on March 27, 2018, 01:00:08 PM
Post by: glitchy on March 27, 2018, 01:11:24 PM
Saturday’s cook is below, It didn’t taste near as good as it looked. The ribs needed to go a little longer and the PP needed more smoke. I got up late, so cooked at 275-290 whole time.
Post by: glitchy on March 27, 2018, 01:20:00 PM