Post by: Deebo1133 on March 20, 2018, 12:23:42 PM
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Post by: ZCZ on March 20, 2018, 12:29:32 PM
Welcome to the team!
Z
Post by: glitchy on March 20, 2018, 12:33:30 PM
...Glad to see you got your grill and finally are able to start assembling it, hope you love it!
Post by: Deebo1133 on March 20, 2018, 12:37:20 PM
I understand a couple things here....first off the grill is not seasoned at all yet. Will a seasoned grill help keep flying ash at bay that much better? Or....is this a case of what you get with cheap pellets? I did not read about Memphis owners complaining of sooty food coming out of their cookers so I am hoping one of these two things is the issue and that ash everywhere in a Memphis is not the norm.....?
Post by: Bentley on March 20, 2018, 12:56:39 PM
(https://i.imgur.com/CNHExf2h.jpg)
Post by: Bar-B-Lew on March 20, 2018, 01:03:26 PM
Post by: rwalters on March 20, 2018, 01:12:28 PM
Post by: glitchy on March 20, 2018, 02:06:32 PM
Post by: Canadian John on March 20, 2018, 02:08:52 PM
Laser film not posted: Why? It is about the only negative aspect of a Memphis. With so many high marks in performance and customer satisfaction, laser film is often forgotten.... It is in fact a good idea to start the story from the beginning, after removing from
the pallet, it's laser time... You'll love it!
Post by: Deebo1133 on March 20, 2018, 02:35:10 PM
As far as why posting the laser film.....I am a freak for the details....it is not meant to be positive or negative, just more info. I know some people could care less, I want to know everything when I am spending good money on anything.....So there is some more info for the next person that approaches major purchases like I do.
Lew and Bentley, I know you guys posted many beautiful pics of awesome food and there never appeared to be any ash....That is why I was shocked at the amount of ash sitting on top of the drip tray and stuck to the front wall right up to the lid. It makes great sense that if I get some grease coating things in there that it would help that tremendously......but I am still curious if you guys see excessive ash out of cheaper pellets....or maybe the Pitt Boss pellets specifically?
Post by: glitchy on March 20, 2018, 02:36:09 PM
Laser film not posted: Why? It is about the only negative aspect of a Memphis. With so many high marks in performance and customer satisfaction, laser film is often forgotten....
I don't think I'll ever forget the laser film :( However, I'm close to forgiving them for using it or leaving it on for the consumer after cooking on mine multiple times.
Post by: Bar-B-Lew on March 20, 2018, 02:57:10 PM
Post by: Deebo1133 on March 20, 2018, 03:16:23 PM
Laser film not posted: Why? It is about the only negative aspect of a Memphis. With so many high marks in performance and customer satisfaction, laser film is often forgotten....
I don't think I'll ever forget the laser film :( However, I'm close to forgiving them for using it or leaving it on for the consumer after cooking on mine multiple times.
I actually consider the laser film a positive especially considering the number of these things that get shipped across the country. W/Free shipping pricing can be pretty darn competitive and if I can feel real warm and fuzzy that I can have one shipped and count on it not being damaged by time it gets to me that is a big plus. This is how it arrived....I was immediately concerned. I very carefully inspected it and there is no damage thankfully....due in large part to the tremendous engineering that went into their packaging. I know the laser film alone didn’t keep my grill from getting damaged but you could see rub marks on the film that would have been scratches on the pit if not for the film. (https://uploads.tapatalk-cdn.com/20180320/933d062898c4885ebf97a1ae7429f6b7.jpg)(https://uploads.tapatalk-cdn.com/20180320/dbb083910d3c6f6d4a13375aff38e83e.jpg)(https://uploads.tapatalk-cdn.com/20180320/df32f527e85596e2adbd50f9c3866625.jpg)
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Post by: Bentley on March 20, 2018, 04:03:50 PM
...but I am still curious if you guys see excessive ash out of cheaper pellets....or maybe the Pitt Boss pellets specifically?
Post by: glitchy on March 20, 2018, 05:00:01 PM
Laser film not posted: Why? It is about the only negative aspect of a Memphis. With so many high marks in performance and customer satisfaction, laser film is often forgotten....
I don't think I'll ever forget the laser film :( However, I'm close to forgiving them for using it or leaving it on for the consumer after cooking on mine multiple times.
I actually consider the laser film a positive especially considering the number of these things that get shipped across the country. W/Free shipping pricing can be pretty darn competitive and if I can feel real warm and fuzzy that I can have one shipped and count on it not being damaged by time it gets to me that is a big plus. This is how it arrived....I was immediately concerned. I very carefully inspected it and there is no damage thankfully....due in large part to the tremendous engineering that went into their packaging. I know the laser film alone didn’t keep my grill from getting damaged but you could see rub marks on the film that would have been scratches on the pit if not for the film.
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I forget that sarcasm doesn’t present well on forums. I didn’t enjoy removing the film from mine, but was trying to say even though it’s a pretty sizeable pain, it’s probably worth it in the end. Your box was in horrible shape for being a pallet rider. Glad the baby inside was pristine.
Post by: jstrand on March 20, 2018, 06:50:19 PM
As far as damage during shipping. I worked at UPS during December helping my nephew who does deliveries. Didn't matter if a package is marked fragile or this way up or whatever it happens to say, it gets thrown around and laid in whatever position it will fit. Now I'm actually shocked when I receive something and the box is in really good condition. I also know why my shipment of sauces ended up breaking and being a total loss at the hub we were working out of.
Post by: Deebo1133 on March 20, 2018, 06:56:29 PM
(https://uploads.tapatalk-cdn.com/20180320/96bf1eb1ebaa4993922b236fc6d6c9ff.jpg)
(https://uploads.tapatalk-cdn.com/20180320/ca7fe52c69168282f4a268ef423e6aea.jpg)
Did some bacon as suggested to get some grease in her. I used the same Pit Boss pellets.
(https://uploads.tapatalk-cdn.com/20180320/431c9882e58a22ef0a883d6cbaf2aab6.jpg)
Happened to pull some pulled pork out of the freezer I did a few months ago...took some of the Bacon....and slapped them on a xxxxxx frozen pizza
(https://uploads.tapatalk-cdn.com/20180320/5a95ef21307120f2b2bca6c174b7dee6.jpg)
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Post by: Deebo1133 on March 20, 2018, 07:01:25 PM
(https://uploads.tapatalk-cdn.com/20180320/8be702c66817b67854afe80dc1230df4.jpg)
(https://uploads.tapatalk-cdn.com/20180320/12d8780451322d9022a7eca08f18f611.jpg)
Pizza’s looking pretty good
(https://uploads.tapatalk-cdn.com/20180320/9382ca37a252d4b055a70158b1593677.jpg)
First weeknight quick meal on the Pro!
(https://uploads.tapatalk-cdn.com/20180320/2f75d62eec1c714c796299cfff5919ab.jpg)
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Post by: Deebo1133 on March 20, 2018, 07:27:44 PM
(https://uploads.tapatalk-cdn.com/20180320/18f7f8a663de675de7e891a78ec0d719.jpg)
(Grease trays after cook...did not empty ash from last nights burn in)
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Post by: ZCZ on March 20, 2018, 09:11:06 PM
Looks like you are up and RUNNING!
Pictures look fine a PC. I post everything from my iPhone too.
I use Memphis pellets and never had an ash problem. Not sure who makes them.
Z
Post by: Bar-B-Lew on March 20, 2018, 10:28:12 PM
Post by: rwalters on March 20, 2018, 11:13:22 PM
Also, can’t remember... is this your one and only cooker?
Post by: Bentley on March 20, 2018, 11:20:55 PM
Now you don't have to worry about spending money on a Pro since that is a Major concern! Let me know when your MAK hits 600°! :cool:
Deebo- Would you mind doing a simple experiment. I would love to see the evenness across the grates at 375-400° with biscuits. I know it’s been done, but I’d like to see the biscuits lined along the very front and back of the grate as well... the part of the grate that does not have a drip pan deflecting the heat. I really want to see for myself how evenly the Memphis cooks across the entire surface.
Post by: Deebo1133 on March 20, 2018, 11:38:08 PM
Lew, I am on my way! This analyzing, testing, learning every thing about the Pro is a good time to me. I am very happy with it. You were right...it is built extremely well. It is just plain impressive. I am sure an Elite is really, really impressive.
Thank you Z! Definitely seems to be a great pizza oven! My kids and I will have fun with that.
Post by: Deebo1133 on March 20, 2018, 11:42:14 PM
Post by: rwalters on March 21, 2018, 12:39:28 AM
Let me save him the biscuits and you the time...They will not cook evenly. So there you go, question answered. There is a gap, just like there used to be on the MAK when I cooked on it, and those biscuits burnt. It will not cook the same. So why ask folks to do something the pit cant do? You want and answer to does the Pro OR any cooker with a gap between the combustion chamber and the grates cook the same across the surface...I can tell you with 100% accuracy it does not!Sorry to have gotten under your skin with that question, Bentley. I know I have asked it before, and I know you have answered before. My hang up is:
Now you don't have to worry about spending money on a Pro since that is a Major concern! Let me know when your MAK hits 600°! :cool:Deebo- Would you mind doing a simple experiment. I would love to see the evenness across the grates at 375-400° with biscuits. I know it’s been done, but I’d like to see the biscuits lined along the very front and back of the grate as well... the part of the grate that does not have a drip pan deflecting the heat. I really want to see for myself how evenly the Memphis cooks across the entire surface.
1) I’ve heard different things from different Memphis owners. I’ve had more than one person tell me that the heat is pretty darn even left to right and front to back... even when cooking over the opening. They claim the way the heat deflector is engineered with a “wall†underneath, that the heat actually rises evenly.
2) I’ve never seen a biscuit test like I am hoping to see.
I love a lot about the Memphis, just trying to wrap my mind around every detail about it and it’s cooking characteristics. I hope you don’t think I am knocking it or trying to stir up trouble with my question, because I am not.
And I know my MAK will never hit 600°... knew that when I bought it, lol.
Post by: rwalters on March 21, 2018, 12:39:52 AM
rwalters, I will put that on the list for my review. I can guarantee it cooks hotter in the upper left corner. I had to move the bacon that was there. I have an electric smoker....I just put the gas grill on the curb for the scrap guy. I am thinking about buying a 22 or 26 Webber Kettle to play around with.Thanks, buddy!!
Lew, I am on my way! This analyzing, testing, learning every thing about the Pro is a good time to me. I am very happy with it. You were right...it is built extremely well. It is just plain impressive. I am sure an Elite is really, really impressive.
Thank you Z! Definitely seems to be a great pizza oven! My kids and I will have fun with that.
I have a 26†kettle and LOVE it!!
Post by: glitchy on March 21, 2018, 12:46:15 AM
But enjoy the Memphis first!
Post by: Deebo1133 on March 21, 2018, 06:58:57 AM
(https://uploads.tapatalk-cdn.com/20180321/2dff4b68d0d1d48fd9440c035d474578.jpg)(https://uploads.tapatalk-cdn.com/20180321/9a3a6d27f12bb4da45dc4aaa75724073.jpg)(https://uploads.tapatalk-cdn.com/20180321/5fbbad19e6b737c6a82f0b6e543b19c9.jpg)
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Post by: ZCZ on March 21, 2018, 07:42:47 AM
Z
Post by: rwalters on March 21, 2018, 07:57:47 AM
Here is the “wall†so you can get a looksy rwalters.Thank you!
(https://uploads.tapatalk-cdn.com/20180321/2dff4b68d0d1d48fd9440c035d474578.jpg)(https://uploads.tapatalk-cdn.com/20180321/9a3a6d27f12bb4da45dc4aaa75724073.jpg)(https://uploads.tapatalk-cdn.com/20180321/5fbbad19e6b737c6a82f0b6e543b19c9.jpg)
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Post by: rwalters on March 21, 2018, 08:09:27 AM
To rwalters: I believe Bar-B-Lew has both a MAK and a Memphis Elite. You could PM him for similarities and differences. Also Trooper has a MAK and a Memphis Advantage. It is a big decision I realize and one has to think twice before pulling the trigger. Unfortunately there is no perfect pit out there. Each one has its own unique capabilities and quirks. If you end up getting a Pro, Elite or Advantage you will not be disappointed. The Advantage has a little more rack space than the Pro as it has 4 upper racks where the Pro has 3. Might want to look at the Advantage - tho it pretty much has the same heat deflector as the Pro, might be a little tighter in the front. I had an Advantage but sold it and got a Pro as the Pro is a better unit in my opinion.Thanks, Z! Yes, I have spoken with Bar-B-Lew quite a bit. Will have to reach out to Trooper, thanks! In my mind, Memphis has very few quirks! I am a visual person, that’s why I would love to see a well spread out biscuit test :)
Z
Post by: Bar-B-Lew on March 21, 2018, 09:23:09 AM
Post by: glitchy on March 21, 2018, 09:53:31 AM
I thought glitchy posted a pic of a biscuit spread off his new Memphis here: https://pelletfan.com/index.php?topic=2154.0
No?
I did, but I didn't really place them over the gaps...but fairly close to them. However, my teenager ate up all the biscuits thinking they were great (he even packed a couple in a bag to eat on his bus ride). If Deebo doesn't get to his test soon, I'll gladly cook up a couple packages for another test spreading them around more even further and getting the gaps too. I avoided the gaps because with all my past pellet grills there was a noticeable difference there...now I am curious to see exactly how much difference with the Pro. I've only done a couple real cooks, so still trying to learn a lot about my new pit.
Post by: rwalters on March 21, 2018, 10:09:41 AM
I thought glitchy posted a pic of a biscuit spread off his new Memphis here: https://pelletfan.com/index.php?topic=2154.0Hey sschorr- Yes, glitchy did the biscuit test, but as you can see, they were all directly over the heat diffuser:
No?
(https://uploads.tapatalk-cdn.com/20180321/d8af6a6df4e579ee3e95bd11f6aabd9f.jpg)
And now with Bar-B-Lew stating that his older Memphis has a different diffuser design... and having been told by others with newer Memphis’ that the heat is pretty even (even over the open space), I would really like to see biscuits spread and cooked over the entire grate. There is just something about the Memphis Elite that won’t allow me to stop thinking about it. Perhaps it’s the sheer size, as I have a large family and we also enjoy entertaining :)
Post by: Kristin Meredith on March 21, 2018, 10:13:07 AM
Also, the original purpose of the biscuit test was somewhat of a rigged test by Larry. One of the only times I thought he was not being objective in his testing. Fast Eddy asked for the test because the PG cooked from the top down and he knew the bottoms of the biscuits would never get scorched -- just like he knew the bottoms of the biscuits would always get scorched along the edges of all other pellet pits. A marketing ploy that benefited him -- and Larry sold his line of pits, so.....
Post by: rwalters on March 21, 2018, 10:14:36 AM
Is there a reason why folks would place food over the gaps? I mean, even with my Camp Chef, there are gaps at the front and back of the drip pan to allow the heat/smoke from below. In fact, I place a small water pan at the very back for some cooks where I want moisture - it also seems to help with controlling temp swings. But cooking food over the gaps isn't something I would think I'd do on purpose.Great question! I mentioned in another thread somewhere that I used to cook on a Traeger (years ago)... and yes, things were cooked much faster over the gap. Has Memphis figured out a way to minimize the temp difference?? I wanna know! The reason I would cook over the gap goes back to having a large family and entertaining. I often load my cooking surface down when grilling for gatherings, or grilling entire meals for my family. Quite often, every square inch is needed.
Post by: rwalters on March 21, 2018, 10:15:39 AM
Heck then, you shoulda got a MAK 3 Star! :P :PDon’t think I didn’t consider... but on a cart that sucker is around $9k
Post by: Kristin Meredith on March 21, 2018, 10:18:30 AM
Is there a reason why folks would place food over the gaps? I mean, even with my Camp Chef, there are gaps at the front and back of the drip pan to allow the heat/smoke from below. In fact, I place a small water pan at the very back for some cooks where I want moisture - it also seems to help with controlling temp swings. But cooking food over the gaps isn't something I would think I'd do on purpose.Great question! I mentioned in another thread somewhere that I used to cook on a Traeger (years ago)... and yes, things were cooked much faster over the gap. Has Memphis figured out a way to minimize the temp difference?? I wanna know! The reason I would cook over the gap goes back to having a large family and entertaining. I often load my cooking surface down when grilling for gatherings, or grilling entire meals for my family. Quite often, every square inch is needed.
And you have no issues with the gap in the MAK?
Post by: rwalters on March 21, 2018, 10:22:27 AM
MAK no longer has a gap. There are small vented openings, but not a wide open gap. The heat is very even front to back. There’s just times that I could really use a larger cooking surface.Is there a reason why folks would place food over the gaps? I mean, even with my Camp Chef, there are gaps at the front and back of the drip pan to allow the heat/smoke from below. In fact, I place a small water pan at the very back for some cooks where I want moisture - it also seems to help with controlling temp swings. But cooking food over the gaps isn't something I would think I'd do on purpose.Great question! I mentioned in another thread somewhere that I used to cook on a Traeger (years ago)... and yes, things were cooked much faster over the gap. Has Memphis figured out a way to minimize the temp difference?? I wanna know! The reason I would cook over the gap goes back to having a large family and entertaining. I often load my cooking surface down when grilling for gatherings, or grilling entire meals for my family. Quite often, every square inch is needed.
And you have no issues with the gap in the MAK?
(https://uploads.tapatalk-cdn.com/20180321/cbeaac58b7d68517b46c232a2ae61c8f.jpg)
Post by: Kristin Meredith on March 21, 2018, 10:35:07 AM
Post by: Bar-B-Lew on March 21, 2018, 10:38:25 AM
(https://farm8.staticflickr.com/7106/7818115726_cafc21433d_z.jpg)
Post by: rwalters on March 21, 2018, 10:50:35 AM
Why not just get a second MAK? That would give you enough room wouldn't it?Assuming I had the room for a 2nd, that would do the trick...lol. We moved last year, and as a result my cooking area shrunk. I had 5 different cookers at the time and had to sell 3 of them. I no longer have the room to let my cooking arsenal grow out of control... which according to my wife is a good thing ::)
To be honest, I am kind of enjoying the simplicity of fewer cookers. I love my MAK... all I am saying is there are times that I need a bit more grilling space. My other cooker is a 26.75" Weber kettle. Between the MAK and Weber, I can cook a mess of food! Most of the time, I prefer to operate one cooker at a time, and that is where things can get a bit tight.
Post by: Kristin Meredith on March 21, 2018, 10:58:36 AM
Post by: rwalters on March 21, 2018, 11:08:44 AM
Now you have me curious rwalters, what are you cooking at 400 degrees on the very edges of your MAK?Almost all of my grilling. When cooking for a large family (9 of us at home) and occasional entertaining, I more often than not use every square inch of cooking real estate. Chicken parts, burgers, steak, sausage, etc. Even bacon, that I typically cook at 325... I completely fill the top and bottom grate when we have others over.
Post by: Bentley on March 21, 2018, 11:12:41 AM
But you are not getting under my skin any more then me pointing out your MAK wont even get to within 100° of the high temperature of my Memphis even when you spend extra money for special stuff to grill with!
I hope you don’t think I am knocking it or trying to stir up trouble with my question, because I am not.
Post by: rwalters on March 21, 2018, 11:30:42 AM
That is exactly the perception I get.Again, I apologize if my post gave the perception of me wanting to cause trouble or belittle another cooker. Sorry Bentley. Any further discussion regarding this topic will be made through PM's. I am not one to intentionally stir the pot :)
But you are not getting under my skin any more then me pointing out your MAK wont even get to within 100° of the high temperature of my Memphis even when you spend extra money for special stuff to grill with!I hope you don’t think I am knocking it or trying to stir up trouble with my question, because I am not.
Post by: ZCZ on March 21, 2018, 12:53:50 PM
Z
Post by: rwalters on March 21, 2018, 01:00:36 PM
If you do a lot of high heat grilling you will love the Memphis Elite. You can throw away those extra grill grates. Sounds like if you need the real estate the Elite would be the grill for you. Otherwise, as someone said, just buy another MAK. If you buy an Elite DO NOT close off the gaps. It will disrupt the air flow and you will not get even heat.Thanks, Z!! :)
Z
Post by: Bentley on March 21, 2018, 01:26:13 PM
Any further discussion regarding this topic will be made through PM's.
Post by: Lantern on March 21, 2018, 05:37:34 PM
Awesome pics of the inside of the Memphis.
Post by: Deebo1133 on March 21, 2018, 07:50:18 PM
Post by: rwalters on March 21, 2018, 08:09:33 PM
I kind of feel this way too....I have lots to share but don’t want to cross any lines.Ditto! The vibe of this forum has completely changed for me. Not sure what questions can be asked, and what can be said without causing a rift. Well, the conversations were fun while they lasted :)
Post by: Kristin Meredith on March 21, 2018, 08:18:41 PM
Post by: Bentley on March 21, 2018, 08:23:46 PM
I kind of feel this way too....I have lots to share but don’t want to cross any lines.
Post by: Bentley on March 21, 2018, 08:25:54 PM
I pretty much agree with Kristin. I am just more blunt, I guess as long as I like the Vibe, that is all that matters...Otherwise, don't let the door hit you in the xxx on the way out!
Thanks for all the effort and pics while it lasted folks! Would hate to get too much info all at once. LOL!
Ditto! The vibe of this forum has completely changed for me. Not sure what questions can be asked, and what can be said without causing a rift. Well, the conversations were fun while they lasted :)
Post by: Lantern on March 21, 2018, 08:34:09 PM
Post by: rwalters on March 21, 2018, 08:38:10 PM
Post by: Bentley on March 21, 2018, 09:19:10 PM
And I Own the site, I am not a site administrator...maybe you don't get that...Stay, go...You are right I don't care!
Post by: Old Smokey on March 22, 2018, 12:18:51 PM
Post by: Bentley on March 22, 2018, 03:27:31 PM
Again, finding out what you know now, disturbing or not, the site may not be for everyone! Some may find that harsh...I don't care. I am not trying to drive folks off, but I look at it just like you are in my house. If I ask you to do or behave in a certain way in my home I expect it done. If you cant' abide by that, for what ever reason...I would understand completely, but I would also show you to the door. It is that simple for me. This is a private site, it is my site, you don't pay for it...and I expect when I say something it is followed, whether you like it or agree with it or not. I like to think I am pretty open and try and listen to folks needs, and yes, I may not be consistent. So you now know I am not consistent...see above!
I have not even hindered you from asking the question you want, I have just asked you to do it privately. If you don't like that, see above, or start your own site!
If this site closed tomorrow, I am not going to lose any sleep over it! I simply have way to much going on in my life for it to be that earth shattering!
Post by: Lantern on March 22, 2018, 03:30:57 PM
Post by: Bentley on March 22, 2018, 03:31:34 PM
Post by: Old Smokey on March 22, 2018, 05:02:22 PM
This is addressed to the site, not one individual!
Again, finding out what you know now, disturbing or not, the site may not be for everyone! Some may find that harsh...I don't care. I am not trying to drive folks off, but I look at it just like you are in my house. If I ask you to do or behave in a certain way in my home I expect it done. If you cant' abide by that, for what ever reason...I would understand completely, but I would also show you to the door. It is that simple for me. This is a private site, it is my site, you don't pay for it...and I expect when I say something it is followed, whether you like it or agree with it or not. I like to think I am pretty open and try and listen to folks needs, and yes, I may not be consistent. So you now know I am not consistent...see above!
I have not even hindered you from asking the question you want, I have just asked you to do it privately. If you don't like that, see above, or start your own site!
If this site closed tomorrow, I am not going to lose any sleep over it! I simply have way to much going on in my life for it to be that earth shattering!
Post by: slaga on March 23, 2018, 11:30:10 AM
Also, the original purpose of the biscuit test was somewhat of a rigged test by Larry. One of the only times I thought he was not being objective in his testing. Fast Eddy asked for the test because the PG cooked from the top down and he knew the bottoms of the biscuits would never get scorched -- just like he knew the bottoms of the biscuits would always get scorched along the edges of all other pellet pits. A marketing ploy that benefited him -- and Larry sold his line of pits, so.....
I am not telling you that you are wrong to feel the way you do, but I humbly disagree. When a grill is advertised as 700 in^2 (arbitrary number) of cooking area, it should have 700 in^2 of cooking area, not roughly 80% to 85% of that because the front and rear edges are much hotter than than anywhere else. No one would be happy if they were sold a gallon of gas and only received 80% to 85% of a gallon. No one would accept buying a 5 lb bag of flour/sugar and when they get home there is only 4 lbs in the bag, yet it seems acceptable in the majority of the pellet grilling industry. I have never cooked on, much less owned a Fast Eddy PG grill but I can tell you that being able to use 100% of the grate is a nice detour from the rest of the industry, and they should tout that. With the PG line, if you know the grate size, you know your cooking area. With everyone else you have to guesstimate based on an inaccurately advertised "cooking area".
Maybe Larry and Fast Eddy used the biscuit test to show how the PG grills outshined the rest concerning cooking edge to edge, but in my opinion, that is not the way it should have been done to test other pits. The biscuit test should be done to figure just how close one can come to the edge of the grate on any given pit to determine the point at which it no longer cooks evenly, so you can determine the real, actual, usable cooking area. That is just my opinion and exactly what I did on my grill after I burnt a few things because I placed them too close to the edge. Done properly, the biscuit test is a very useful tool and something that, in my opinion, should be a part of every performance test.
Post by: Goosehunter51 on March 23, 2018, 01:34:12 PM
Post by: Bentley on March 23, 2018, 02:45:15 PM
I love this site, always fun and you never know what you are going to get. Smoke on brothers.