Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Dansons/Country Smokers...Louisana Grills...Pit Boss => Topic started by: Free Mr. Tony on February 05, 2019, 10:11:30 PM
-
I saw people in the south picking these up for 109. In my area 349 was the lowest. Today on brickseek I noticed they dropped the 5 series to 199. That was good enough for me. I haven't had a pellet cooker since late summer. I was offloading all my smokers to buy an az boothill. This should hold me over until I get around to ordering the az.
(https://i.imgur.com/N7J9o35l.jpg)
-
That's a good score.
I've been reading up on the Boothill. You may stop your searching there.
-
Don't let it outside or fabricate something to keep water out of that pellet drop in the back. That is my only complaint about that smoker.
-
I have the 3 (got it as a present) I love it.
I ordered the cover but still tarp it on my deck, per Lew's experience.
That is a heck of a deal also.
-
It is pretty versatile, I think you will really enjoy it with the many different things you cook!
-
I noticed after putting together last night that there is a decent gap in door toward the bottom. Probably 1/8 inch or a little more. The door at the top right sits slightly lower than top left on the hinge side. Anyone elses seem the same?
I may be able to adjust something, but haven't looked at it yet. It took me longer than anticipated to out together last night, so I didn't look it over closely.
-
I noticed after putting together last night that there is a decent gap in door toward the bottom. Probably 1/8 inch or a little more. The door at the top right sits slightly lower than top left on the hinge side. Anyone elses seem the same?
I may be able to adjust something, but haven't looked at it yet. It took me longer than anticipated to out together last night, so I didn't look it over closely.
Not on mine but not the same size so that may make a difference ?
Bentley is right, you will really like it, they are pretty neat.
-
Nice! I've had my eye on a AZ Scottsdale for a few years now. Just waiting until the time is right to buy. Grats on the new pellet cooker. Always intrigued by those verticals.
-
I'm looking forward to getting mine back up and running this spring. Really looking forward to the jerky capacity. I also want to try to cook wings and ribs in it.
-
I'm looking forward to getting mine back up and running this spring. Really looking forward to the jerky capacity. I also want to try to cook wings and ribs in it.
Jerky and sausage was mainly the reason I got it. Pellet cooked ribs have always been my favorite way to do ribs. Not sure why, but they are always better.
-
I noticed after putting together last night that there is a decent gap in door toward the bottom. Probably 1/8 inch or a little more. The door at the top right sits slightly lower than top left on the hinge side. Anyone elses seem the same?
I may be able to adjust something, but haven't looked at it yet. It took me longer than anticipated to out together last night, so I didn't look it over closely.
Not on mine but not the same size so that may make a difference ?
Bentley is right, you will really like it, they are pretty neat.
Its just as if the door isnt framed up quite right. Possibly the weight of the door difference over yours, or just general quality control stuff. I don't sweat over that stuff, just something I noticed. If I have a little smoke escaping, I'm sure it will be fine.
-
I noticed after putting together last night that there is a decent gap in door toward the bottom. Probably 1/8 inch or a little more. The door at the top right sits slightly lower than top left on the hinge side. Anyone elses seem the same?
I may be able to adjust something, but haven't looked at it yet. It took me longer than anticipated to out together last night, so I didn't look it over closely.
Not on mine but not the same size so that may make a difference ?
Bentley is right, you will really like it, they are pretty neat.
Its just as if the door isnt framed up quite right. Possibly the weight of the door difference over yours, or just general quality control stuff. I don't sweat over that stuff, just something I noticed. If I have a little smoke escaping, I'm sure it will be fine.
The doors are heavier than I would have thought, I'm sure due to the glass, hopefully you can adjust it out of it.
I will say to stay after the glass early (clean wise), I went 3 times and it was a bit of a chore to clean again. If memory serves they suggest mixing baking soda and vinegar and scrubbing with mild steel wool.
I get all of it but the steel wool? Thinking that wouldn't take long to make you realize you should not have done that. I prefer elbow grease to steel wool.
-
I'm looking forward to getting mine back up and running this spring. Really looking forward to the jerky capacity. I also want to try to cook wings and ribs in it.
Jerky and sausage was mainly the reason I got it. Pellet cooked ribs have always been my favorite way to do ribs. Not sure why, but they are always better.
I forgot that I want to try snack sticks and sausage too. You got a great deal.
-
I noticed after putting together last night that there is a decent gap in door toward the bottom. Probably 1/8 inch or a little more. The door at the top right sits slightly lower than top left on the hinge side. Anyone elses seem the same?
I may be able to adjust something, but haven't looked at it yet. It took me longer than anticipated to out together last night, so I didn't look it over closely.
Not on mine but not the same size so that may make a difference ?
Bentley is right, you will really like it, they are pretty neat.
Its just as if the door isnt framed up quite right. Possibly the weight of the door difference over yours, or just general quality control stuff. I don't sweat over that stuff, just something I noticed. If I have a little smoke escaping, I'm sure it will be fine.
The doors are heavier than I would have thought, I'm sure due to the glass, hopefully you can adjust it out of it.
I will say to stay after the glass early (clean wise), I went 3 times and it was a bit of a chore to clean again. If memory serves they suggest mixing baking soda and vinegar and scrubbing with mild steel wool.
I get all of it but the steel wool? Thinking that wouldn't take long to make you realize you should not have done that. I prefer elbow grease to steel wool.
Steel wool and glass wouldn't seem to mix. Never tried it though. I know myself well enough to know the glass may as well be 1/4 inch steel because within a week I will not be able to see through it. Certain things I keep really tidy, and certain things I just don't care enough for the amount of work it takes.
I have a very high end range, and if anything would have persuaded me to keep glass clean that should have been it. Within a month of owning it, it appeared that a raccoon had exploded inside. It's looked like that for 2 years now...
-
Nice. Serving from smoker right to the dinner table - I like it :)
-
Steel Wool? I used a SS Chore Girl when I cleaned the one I had...
-
I had a wood burning fireplace that drew combustion air from outdoors (with a bi-metal spring that controlled the air supply like a thermostat). It had glass doors that weren't completely air tight so they would streak with a dark stain where the room air leaked in. I think it was creosote that formed on the glass.
I cleaned it many times with ammonia and steel wool. It didn't scratch the glass.
-
I had a wood burning fireplace that drew combustion air from outdoors (with a bi-metal spring that controlled the air supply like a thermostat). It had glass doors that weren't completely air tight so they would streak with a dark stain where the room air leaked in. I think it was creosote that formed on the glass.
I cleaned it many times with ammonia and steel wool. It didn't scratch the glass.
I guess I just overthought it, seems like it would scratch it but if Bentley used one and you do as well, I did.
It just sounded like a bad idea but maybe is the way to save on the elbow grease.
-
When I had fireplaces with glass doors up in the NW, I used a product that was made specifically for fireplace glass and it worked great. Sorry, I cannot remember the name but I bought it at a fireplace shop.
-
Steel wool will scratch. Don't use a glass cleaner either. If it has ammonia in it it will etch the glass..Fireplace/wood stove glass isn't glass - it's ceramic and requires a proper fireplace glass cleaner that is readily available and inexpensive. Most hardware stores should have it..Cerama Bryte is a good product to use..The key is to keep ahead of build-up by cleaning often.
-
I use Weiman's Glass cooktop cleaner on our cooktop and glass fireplace window.
-
Broke it in today with a hunk of roast beef, and a spatchcocked turkey. Beef was great. Haven't tried the turkey yet. Made it basically just for sandwich meat.
(https://i.imgur.com/RH4TLchl.jpg)
(https://i.imgur.com/J851V9gl.jpg)
-
Looks good. You will have fun with it.
-
Yes. It looks very good. I don't recognize the roast.
What is the seasoning?
-
Yes. It looks very good. I don't recognize the roast.
What is the seasoning?
It's bottom round. Bottom and top round were BOGO at Kroger this week. I may make some jerky with the other. For roast beef I use kosher salt, course black pepper, garlic powder, and lakeshore drive seasoning from the Chicago Spice House.
Turkey was brined for a few hours, and seasoned just with oil, very light salt, and course pepper.
-
Mighty good looking- just has to taste good.
-
I was thinking round, but the picture reminded me of Sirloin!
-
I was thinking round, but the picture reminded me of Sirloin!
Top round is typically more tender, but the bottom round usually has a more uniform shape and grain pattern. Better for doneness consistency, and easier for slicing on the slicer. I always load up on the Sirloin roasts when they go on sale.
-
I was thinking round, but the picture reminded me of Sirloin!
Top round is typically more tender, but the bottom round usually has a more uniform shape and grain pattern. Better for doneness consistency, and easier for slicing on the slicer. I always load up on the Sirloin roasts when they go on sale.
I had about 60# of rounds in my freezer before I made jerky. Got them for about $2.15/# on average. I was buying them on sale too.
-
It would be to expensive for me, but I wonder how tri-tip would do for jerky?
-
It would be to expensive for me, but I wonder how tri-tip would do for jerky?
Yes, expensive. I would be concerned with the amount of fat it has and that causing spoilage.