Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => All Other Pellet Manufactures. => Topic started by: RanrocSmoker on June 07, 2019, 08:29:05 PM
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OK, it’s been long enough.
I’ve been wandering around different sites, discussion boards, watching countless hours of videos, infomercials, asking tons of questions, learning, learning, etc., etc….for almost 2 years!
I really thought I was going to get a Memphis, but then I decided to go with something that checked off the most boxes of the things I wanted:
1. All Stainless steel - check
2. Pellet drop system (instead of direct inline feed to burn pot) - check
3. Direct flame system - check
4. PID - check
5. Wifi - not a deal breaker, but would be cool (my unit does not currently have wifi)
6. Sub $1000 price - check
7. Cover included - check
8. Meat Probe Included - check
9. Easy to reach Customer Service - check
10. Shipping included in price (and no extra for lift gate service)- check
11. Preassembled - check (I’d pay extra for this if I had to)
12. Large wheels - check (large enough to transport grill over grass)
13. Side or Front Shelf - check (folding side shelf and the pellet hopper doubles as a front shelf)
14. Large hopper - check (not hugely important if the controller is good and the unit is well insulated, but large hoppers can balance any inefficiencies, IMO)
15. Easy burn pot clean system - check
16. Additional Warming Rack included - check (I think it’s crazy when companies charge extra for this)
17. Double Walled - check (the most important to me is that the burn chamber, below the grates, is double walled)
The Eco is a stripped down version of their Kansas City model, but I feel has enough of what I want, at a price that I couldn’t compare to anyone else. I didn't want to spend nearly double for cabinet doors and an extra shelf.
The risk was that there is very little info or reviews on the company, let alone this grill! But I figured, for less than $1K, I’m willing to take a chance on a grill that on paper has just about everything on my wish list. If worse comes to worse, I can convert this thing into a charcoal or gas grill. But I think there are enough bones here to still make a great pellet grill!
And I thought, if GatorDave could do take a chance, so could I!
I did the burn in today. I’m looking forward to making some great food and sharing my experiences with you all. This site has been a great resource for me. Thank you, PelletFan!!!
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I've got to do a more scientific measurement on pellet consumption at some point, but here's a pic of the hopper after 1 hour at 450 F (for burn-in)...it was a full 20# bag of Lumberjack Pecan that was emptied into the hopper.
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Here's what the pellets in the hopper looked like after about 30 minutes at 650F
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Some smoke
(hope the video can load and plays for you all)
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Some fire...not very dramatic looking but I couldn't really stand close to the grill for too long...it was HOT!!!
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Looks like a very nice unit. Congrats
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Looks like a very nice unit. Congrats
Thanks, triplebq!
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Looks like a cross between a Memphis and a MAK
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Looks like a cross between a Memphis and a MAK
You’re right, it does!
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Looks good. Never heard of this one. Great info...
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sure is pretty, I'm wondering what the inside is going to look like in three months. Get it seasoned and show us some cooks!
DK
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I am not making fun, and I only saw clips of this show...but this reminds me of a Cylon...
(https://i.imgur.com/WRwSCOjh.png)
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I am not making fun, and I only saw clips of this show...but this reminds me of a Cylon...
(https://i.imgur.com/WRwSCOjh.png)
LOL! I love Battlestar Galactica!
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sure is pretty, I'm wondering what the inside is going to look like in three months. Get it seasoned and show us some cooks!
DK
You bet DK! I took a bunch of pics when it arrived so I could look back some day and remember what it USED to look like LOL! It’s already getting those gorgeous heat stains from the first cook (chicken kabobs, no pics but delicious for a first cook).
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Ranroc,
Can you tell me what the main grate size is?
I looked at their website and came up empty.
And it is a great looking pit that also seems to have what I would be looking for once my Q-450 fails as Firecraft went out of business.
Wish this new unit was around when I chose the Q-450.
Thanks,
Ed
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I am not making fun, and I only saw clips of this show...but this reminds me of a Cylon...
(https://i.imgur.com/WRwSCOjh.png)
Is this the heat shield and drip pan or just the drip pan? Are those holes for the grease and/or for the char to be scraped into?
Interesting design. Would like to learn more about it considering it is a great price point for a stainless grill.
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sure is pretty, I'm wondering what the inside is going to look like in three months. Get it seasoned and show us some cooks!
Seasoning doesn't stick to the inside of my stainless steel pit. It may not be porous enough. The seasoning builds up a bit and then just flakes off.
Consequently, I scrape it once in a while so I don't get seasoning flakes on my food.
BTW, that looks like a desirable pit.
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How is the build quality? Is the lid pretty substantial or flimsy like a cheap to mid range gas grill? I see the lower is double walled, it looks like a really nice cooker.
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Ed,
I took my own measurements on arrival (the manufacturer answered my questions earlier in the year about measurements, but I went and took my own anyway to see what I felt was actually USABLE surface once I saw for myself).
Main grid (2 stainless steel grates): 25" x 18.5" = 462.5 sq inches of usable surface area
Warming rack (second level grate): 24.5" x 4.5" = 110.25 sq inches of usable surface area
Total: 572.75 sq inches of usable surface area
The Q450 was also on my short list, and I was very surprised when they went out of business as it seemed they had a growing following and a hit product in their hands!
Ranroc,
Can you tell me what the main grate size is?
I looked at their website and came up empty.
And it is a great looking pit that also seems to have what I would be looking for once my Q-450 fails as Firecraft went out of business.
Wish this new unit was around when I chose the Q-450.
Thanks,
Ed
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I am not making fun, and I only saw clips of this show...but this reminds me of a Cylon...
(https://i.imgur.com/WRwSCOjh.png)
Is this the heat shield and drip pan or just the drip pan? Are those holes for the grease and/or for the char to be scraped into?
Interesting design. Would like to learn more about it considering it is a great price point for a stainless grill.
Bar-b-Lew, this is the bottom of the cooking chamber. The perspective is a little confusing because of all the shiny walls, but it is the floor of the inside of the pit.
The burn pot sits about 7 inches or so below the floor of the cook chamber.
The holes are the drip holes that lead to the drip buckets which hang from the bottom of the pit.
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still not sure I understand..any chance of pics with everything out but the firepot and then pic as you load in things up until you put the racks in the grill?
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How is the build quality? Is the lid pretty substantial or flimsy like a cheap to mid range gas grill? I see the lower is double walled, it looks like a really nice cooker.
BigDave83, the build seems pretty solid to me, although I realize this is subjective...I've never built anything with my hands or worked with metal, so I can't judge things like what should be welded or what should not be riveted, etc.
However, nothing is loose, and nothing seems to bend when force is applied except the cabinet walls around the legs. The legs seem sturdy and the unit is well balanced. For example, after I dumped the 20 pounds of pellets into the hopper, I pushed back and forth on the unit to see if it would tip over...I had to really push to get it off its back legs, but it wanted to stand itself up again all by itself (or so it seemed).
Yes the cooking chamber is double walled, something that is hard to find at this price point.
I ran my hands around the edges, and I haven't come across any sharp edges (of course, I'm sure I'll cut myself when I least expect it!).
There is ONE big thing that you all should know about, and GatorDave mentioned it when he got his Outdoor Cooking Center from this company. The electronics are NOT sealed or protected from the elements. Wiring and the back of the controller is basically exposed. The Electrical plug and the pit temp probe wire are exposed at the back. I knew this going into this purchase, but at this price point, I was ok with this...I knew what I was getting myself into, and so should anyone else thinking about this grill.
With that said...during the cook yesterday the unit got drenched in torrential rain. It sits under a covered patio, but the rain decided to travel sideways instead of straight down! I could not get the cover on, as the unit was still hot and I did not want to deal with melted plastic. EVERYTHING except the pellets in the hopper got wet.
The wind and cold rain water impacted the temperatures and I watched the temp fluctuate on the front panel throughout the ordeal.
Today, it started up just fine and I cooked a couple of steaks that came out fantastic!
BTW, the cover that was included is the cover for their Kansas City Grill, so it fits a little odd on one side (my grill only has one side shelf), but everything else fits snug. It's a heavy canvas (much better quality than the official Weber one I paid for to cover my kettle), and lined with vinyl/plastic.
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still not sure I understand..any chance of pics with everything out but the firepot and then pic as you load in things up until you put the racks in the grill?
Bar-B-Lew, that is the pic with everything out but the firepot. There is no heat shield in that pic.
There is the floor of the cooking chamber, then there is a 7 inch chimney/tube that leads to the burn pot. Think of a rocket stove, if you're familiar with those. It's basically a rocket stove type of design. Below is a pic.
The other pic is a picture of the cook chamber with the heat shield drip pan combo in place. The slats are adjustable for indirect/direct flame cooking.
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Tell me more about the heat shield. Do you move those pieces with the handle toward the middle if you don't want high heat over the fire pot so that it then acts like a smoker versus it acting like a grill if they are slid off to the slide like in your picture?
Again, interested in the mechanics of this unit. This could be the best grill under $1000 on the market in stainless.
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Tell me more about the heat shield. Do you move those pieces with the handle toward the middle if you don't want high heat over the fire pot so that it then acts like a smoker versus it acting like a grill if they are slid off to the slide like in your picture?
Again, interested in the mechanics of this unit. This could be the best grill under $1000 on the market in stainless.
The heat shield acts as a drip pan, and it's more of a housing type of enclosure that covers the opening of the chimney that leads to the fire pot. Pic below.
The heat shield is comprised of two pieces: the main body and a movable piece with openings that align with the slats on the heat shield for direct flame, or stagger to close the openings for indirect smoking. You'll notice that the heat shield has holes on either side of the movable piece, and handles to lift the unit out of the cooking chamber.
I use a pigtail flipper tool to open and close the slats by pushing or pulling on the flap toward the back of the movable piece. This movable piece is NOT secured to the heat shield and slides easily. However, you must keep this in mind when removing the unit as that top piece can fall off. (If you look at the 2 or 3rd pics in the original post, I have pics of this piece sitting on top of the cooking grates when it first arrived).
I've also included a pic of the heat shield enclosure where you can see the opening to the chimney in the floor of the pit.
The last couple of pics show the back of the grill. This is the "chimney" for the fire pot, which sits toward the bottom. It opens up very easily to dump the ash from the fire pot.
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I see no chimney or smoke exhaust holes. Does it just go out around the lid? If so in back or all around? Did you confirm that all the stainless is 304, or is it just the grates and fire pot? Is the gauge of the SS known? Lots of questions I know but for us shoppers would be nice to know.
I am very impressed with what is offered for the money. Just looking at the main fan, it is heavy duty compared to some I've seen. Also, the pull out fire pot is a real positive. Hope you show us lots of cooks and comments on this. :clap:
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I see no chimney or smoke exhaust holes. Does it just go out around the lid? If so in back or all around? Did you confirm that all the stainless is 304, or is it just the grates and fire pot? Is the gauge of the SS known? Lots of questions I know but for us shoppers would be nice to know.
I am very impressed with what is offered for the money. Just looking at the main fan, it is heavy duty compared to some I've seen. Also, the pull out fire pot is a real positive. Hope you show us lots of cooks and comments on this. :clap:
I'm looking forward to cooking on this, Okie Smokie!
The main exhaust is an opening that runs along the entire back of the grill, at the level of the warming rack. It's about 1/2 inch wide.
I say main exhaust because smoke does come out the front (there is about a 1/4 inch gap, I'm guesstimating)...but I only noticed smoke coming out this way during heavy wind.
Smoke and heat also come out through the sides, as it's not sealed at all. This grill really is like a gas grill in body design. I included a pic below of the soaking it got last evening during another torrential rain session so you can see the profile (the storm moved around several items, including the chair that slammed into the grill...standard summer weather in Florida. But the grill didn't budge in the head-on wind).
You can see the openings for a rotisserie option. The holes are blocked, but NOT sealed at all...there is a gap. On the bright side, I run the probe wires for the meat probe and the probes for my copy-cat Maverick wireless thermometer through this opening and the bracket for the rotisserie holds the wire in place very nicely.
And don't worry, the unit started up just fine this morning despite everything getting soaked. (I stuck my 12-inch Lodge cast iron and made eggs for breakfast).
Last pic is the fan, looking at it from the front. You can see the orange glow from the flame in the firepot!
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Did you confirm that all the stainless is 304, or is it just the grates and fire pot? Is the gauge of the SS known? Lots of questions I know but for us shoppers would be nice to know.
If the magnet test holds true, then below is a list of parts that I tested where the magnet DID NOT stick (indicating 304 SS, I guess):
1. Entire exterior of the lid, including the handle.
2. Exterior of the body (the part that surrounds the level where the heat shield sits).
3. All 4 legs
4. Side shelf
5. The entire hopper
6. Side handle to push grill
7. Main grates
8. Warming rack
9. The two pots that catch the drippings
Where the magnet DID stick (indicating 430 SS, possibly):
1. Interior of the top of the lid
2. Housing for the controller
3. The walls of the cabinet
4. Bottom shelf of the cart
5. Housing/chimney for the fire pot
6. Inside walls of the body of the grill at the level where the heat shield sits
7. The heat shield
I think that's all, off the top of my head (I did this a few days ago when it first arrived). I don't know if the fire pot itself is 304 or 430, but my guess would be 430. I'll try to remember to check next time I empty it.
I don't have a tool to measure the gauge of the steel, but I bet the manufacturer could respond.
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Ranroc,
Thanks for the dimensions and all the other info and photos you've supplied.
You also mentioned the controller back side is not sealed against weather. Do you think it would be relatively easy to glue / RTV a plastic box over the controller's back side?
Ed
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Ranroc,
Thanks for the dimensions and all the other info and photos you've supplied.
You also mentioned the controller back side is not sealed against weather. Do you think it would be relatively easy to glue / RTV a plastic box over the controller's back side?
Ed
Yes I think it’s relatively easy. I only saw a few screws securing the housing for the controller. I don’t think it would be hard to do.
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Thanks again. The diffuser--drip assembly looks very interesting. Whole unit comes up and out with the handles. Looks like it is built like a box with walls, and a bottom in it. Does it break down for cleaning?
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Thanks again. The diffuser--drip assembly looks very interesting. Whole unit comes up and out with the handles. Looks like it is built like a box with walls, and a bottom in it. Does it break down for cleaning?
No it’s just one piece except for the top piece that sits on top and slides back and forth. There actually is no bottom to it. Nothing comes apart that I can tell.
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looks like a lot of research went into this. I am very interested in how well it all works. Accuracy of the temps, even distribution of heat. They are close enough for me to justify a trip to Big D if the price is right. Of course I need a new grill--NOT.
Keep the reports coming . :bbq:
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sure is pretty, I'm wondering what the inside is going to look like in three months. Get it seasoned and show us some cooks!
BTW, that looks like a desirable pit.
Thank you, pmillen!
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Thanks for all of the pictures and information that you shared. It looks like great value for the cost of the grill. Looking forward to hear about your cooks on it.
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This is an interesting pit.
Your wish list was pretty long, I'm surprised that you were able to find a pit with all of those features under $1000.
Maybe I'm just out of touch on prices these days, it's been a while since I seriously looked at a new pit.
Were there very many others that met all of these requirements?
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Thanks for all of the pictures and information that you shared. It looks like great value for the cost of the grill. Looking forward to hear about your cooks on it.
I feel great about sharing all this with all of you...I've learned a great deal from this site and I'm happy to give back a little to the knowledge base!
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This is an interesting pit.
Your wish list was pretty long, I'm surprised that you were able to find a pit with all of those features under $1000.
Maybe I'm just out of touch on prices these days, it's been a while since I seriously looked at a new pit.
Were there very many others that met all of these requirements?
The only one that came close was the Firecraft Q450...but we all know what happened with that product!
The Memphis (and the new Twin Eagle) hit a lot of my checks too, but the prices were really discouraging for me. I could see myself not wanting to get those pits dirty and having anxiety about it being stolen or damaged by the storms we get here.
The Kuma, despite not being all stainless was also in consideration because the of the pellet feed system and the direct flame, but they wanted $$$ for every single option (from warming shelves to lift gate service). The Eco had everything that I think should be standard included in the price.
I couldn't wait around for a local used pit to become available (I've been checking for months and months, on and off, craiglist, eBay, other local discussion boards), and I was willing to pay for the new Beale Street coming out, but I'm relieved that I went with this. The only thing that might make it near perfect would be a a solid wifi system, and maybe a pellet dump feature...but maybe for the next grill I buy! I'm not sold that any single company has the wifi and app situation figured out, although GMG comes really close (I read the good and bad discussions and posts on various boards).
This grill just seemed to say, "Hey, try me out and if we don't work out, at least you're not out thousands of dollars!"
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Do you know where they are and where the pit is made? Their Dallas address is a UPS store mailbox. And they have what appears to be small warehouse space in Vancouver, Wa. I was thinking about maybe driving to Dallas (have a relative there) and stopping by their place, but Google just shows UPS at that address. I note they have a box number in the address. ?
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Do you know where they are and where the pit is made? Their Dallas address is a UPS store mailbox. And they have what appears to be small warehouse space in Vancouver, Wa. I was thinking about maybe driving to Dallas (have a relative there) and stopping by their place, but Google just shows UPS at that address. I note they have a box number in the address. ?
I'm not 100% certain, Okie, where the company is located. I have a feeling they are not a big operation. I believe they are based out of Dallas, as this is where the grill was shipped from. I believe I read somewhere that they broke away from their distributor a couple of years ago and started shipping direct, which is why, I'm assuming some of their manuals or old pellet grills from like 2014/2015 have a Washington address or phone number associated with them...this is total speculation on my part, and I don't have an email communication from the owner/manager with that info, so I must've read it on a discussion board somewhere.
The grill is made in China, and that's probably why it was so inexpensive relative to other stainless.
Edit: I bought the grill from Amazon due to me reading some guarantee if buying through them. From their company description on Amazon (I guess the seller part of their company is called “2searâ€), “All this started in 2011. In 2017, we separated from our partner distribution company and now we stand on our own near Dallas, TX. Let us help supply you with some of the best pellet grills around.â€
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Good info. I am definitely interested and will try to get more info by phone. Thanks again, and keep up informed.
:bbq:
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Congrats on the pit. How do you like my favorite part, the burn pot cleanout? Even with all of the problems with my pit, that feature alone makes up for a lot. Depending on how it works out for you, my next pit might also be a Smoke-n-hot, just a better version of it.
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Congrats on the pit. How do you like my favorite part, the burn pot cleanout? Even with all of the problems with my pit, that feature alone makes up for a lot. Depending on how it works out for you, my next pit might also be a Smoke-n-hot, just a better version of it.
Thanks, GatorDave! I love the ash clean out. I just open up the cover to the burn pot, pull it out and dump it. I was surprised with how all the ash stayed in the pot despite having big holes (I got huge piles after each of the four sessions). Never having owned a pellet grill before, I think this needs to be standard in all grills from all companies.
I think the manufacturer really wants to make something relevant, useful and at a desirable price point with this line. I hope they keep innovating (I hope they stay in business first, LOL)!
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Yes I think it’s relatively easy. I only saw a few screws securing the housing for the controller. I don’t think it would be hard to do.
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Thanks again. Can't wait to hear how your cooks come out and anything else about the grill.
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So? You must have cooked something by now besides the steaks?
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So? You must have cooked something by now besides the steaks?
I fried a couple of eggs Sunday morning using a cast iron, but between traveling for work (4 hour total daily commute), family outings and the rain I have not done anything! I’m hoping to throw a 10# brisket on there this weekend.
I will try to work from home one day this week, but it’s unlikely :(
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Does that front lower panel come off if you need to get to the fan, starter etc.?
I spoke to the owner yesterday and got some interesting info:
The stove part is the same as in the other units, except the fire pot , auger and fan face the opposite direction. (the others models empty ash from the front, and have pellets hopper behind). The point being that you get the same unique inner mechanism that is in the more expensive units. The ECO unit may be continued depending on sales, but parts such as hot rod, ash pan, motors, fans etc will be available since they are the same as the other units have. (Hope this is correct, as I don't want to mislead). I advised the owner (partner of 3) to check out Pellet Fans as it might be to his advantage to be able to answer more questions about his product. Don't know if this fits with Bentley's rules? I'm still interested, but the Eco listed on Am. is the last one in stock, also he has one more without the lower cabinet enclosure for $899.
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Does that front lower panel come off if you need to get to the fan, starter etc.?
Yes, according to the couple of pics I have looking in from the back. I believe all the cart panels can be removed with a socket wrench. Next time I take the cover off, I’ll look and let you know if I’m wrong.
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the Eco listed on Am. is the last one in stock, also he has one more without the lower cabinet enclosure for $899.
If I were handy at all, I probably would’ve gotten the $899 one and built cabinet walls and shelves myself. But the extra $100 was worth it to me.
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I agree about the panels. I don't need a new grill but am very tempted to take a leap. I like new design concept, but worry about how even the heat is distributed across the grates. Both in smoke mode and in sear mode. Keep the info coming. It is appreciated. :clap:
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I don't have enough temp probes, but I will try to give you all an idea on heat distribution at some point, maybe this weekend if I have time (I'd prefer to focus on cooking food, but I know heat distribution is important to many).
You should probably also know, the heat shield/drip shield/housing piece does not secure to anything once you set it in the pit. There is about 1/4-1/2 inch wiggle room all around, so I would imagine this impacts the heat distribution. At some point, I will try to center it as best as possible (probably use a ruler all around) and then try to measure temps at the grate level with the meat probe, and the two probes on my wireless thermometer (one for meat and the other to measure grill grate level temp).
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Had a wonderful experience before dinner tonight. My wife heard me comment on my interest in this pit and encouraged me to "go ahead" and buy it before it was sold. I had just finished checking out the rather long history of this unique smoker. They made mostly steel powder coated versions of this concept from around 2011 and the internal mechanism has been the same with a few modifications. The current versions are all stainless and more expensive (as you know), but they all have essentially the same interior pellet delivery, fire pot and drip tray with the central direct fire mode. The few testimonials they have on their own web site were almost all 5 star type. Sooo-I did it. Last one with the cabinet is now mine. Will be delivered early next week. (or sooner, since I am in Tulsa 240 miles away). Will let you know when it arrives and we can continue to keep each other informed. Thanks again for all your help. :cool:
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Sooo-I did it. Last one with the cabinet is now mine. Will be delivered early next week. (or sooner, since I am in Tulsa 240 miles away). Will let you know when it arrives and we can continue to keep each other informed. Thanks again for all your help. :cool:
Awesome and congrats! I look forward to sharing info here.
Yeah, there are videos of their previous “value†models and I think there were still some sites that had some in stock earlier this year. The ones I saw were around the $499 range.
What I found interesting was that on another discussion site, a fairly recognizable name in this industry posted some criticisms several years ago about these early models. About a year later when that thread was revived with new comments, someone mentioned some nice changes that were made to the design on a newer model, apparently in response to the criticism (not saying they were made only because of this person’s criticism). If I remember correctly, I believe that famous person walked back his previous comments a bit. I took that as a good sign that this company was open to feedback and made their product better.
And BTW, I ordered my grill on a Thurs and it arrived the following Tuesday, a day before the estimated date range for delivery. So, it might be pretty fast. Just be prepared to receive. Keep us updated!
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A cheap way to check heat distribution is to do the biscuit test.
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A cheap way to check heat distribution is to do the biscuit test.
Good idea. Do I heat up grill first before placing biscuits or do place on cold grill? Do I have to have enough to cover all the surface area or can I have a few inches between each biscuit?
Also, can I do with bread instead?
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Get the grill to desired cooking temp first. Then, place biscuits spaced throughout the grill. If you have 9 biscuits, go left, right, center in back, center, and front of the grill grate over the drip pan. If you have extras to place at front and back on any open area on grate not over the drip pan they will probably have the darkest bottom on them because most grills are hotter in those areas. Cook biscuits to instructed time, flip over and take a picture so folks can see where on the grill the biscuits were cooked and how dark the bottom of the biscuits were.
x x x
x x x
x x x
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Thanks Bar-b-Lew
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Dan advised that he ordered shipped for tomorrow (Thurs). I am only 240 miles away so should get in couple of days. Can't wait to do my last cook on the GS (no real complaints there) and clean it up for resale. Not sure what I can get for a used pit. (4 years+ and in good shape.)
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Dan advised that he ordered shipped for tomorrow (Thurs). I am only 240 miles away so should get in couple of days. Can't wait to do my last cook on the GS (no real complaints there) and clean it up for resale. Not sure what I can get for a used pit. (4 years+ and in good shape.)
I think I paid $250 for the one I bought used. It had competition cart, insulated hood, and the rolling grill grates. It also was pretty dirty inside, was rusting on the outside, didn't have an igniter rod installed (but 2 new were provided), and the LED on the controller display was messed up.
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Dan advised that he ordered shipped for tomorrow (Thurs). I am only 240 miles away so should get in couple of days. Can't wait to do my last cook on the GS (no real complaints there) and clean it up for resale. Not sure what I can get for a used pit. (4 years+ and in good shape.)
I think I paid $250 for the one I bought used. It had competition cart, insulated hood, and the rolling grill grates. It also was pretty dirty inside, was rusting on the outside, didn't have an igniter rod installed (but 2 new were provided), and the LED on the controller display was messed up.
No outside rust, but the black paint is dull in places (heat variations), had igniter replaced 6 months ago. Only visible flaw, the led light on the third digit is missing the bar a the top, and also F (light for F/C) has the top bar missing. So no problem reading it. Has new meat probe. All works perfectly. of course the inside will look brown and sooty even if I clean it well. If I can find the right person (one who knows about smokers,) should be able to get $350?or so. Will include the GrillGrates (TM), custom 3/8" 304 stainless grates. I will remove the mods unless directed otherwise. (custom SS heat diffuser, SS car exhaust extension for the chimney, and smoke downdraft. Also, keep in mind that Blaz'n will have parts for this unit for years to come. For someone who is dollar conscious this would be a great way to have a quality pit. We shall see.
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Hey Ranrock, I see no need for GrillGrates on this unit, since there is direct flame and temps to 650*. Do you?
Did you get a specific Eco manual? or did they use the KC manual?
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Hey Ranrock, I see no need for GrillGrates on this unit, since there is direct flame and temps to 650*. Do you?
Did you get a specific Eco manual? or did they use the KC manual?
I was pleased with the results of the direct flame steak searing but I’m going to try it a few more times. I’ve gotten used to searing on the cast iron inside the house, but now I will try that on the grill (heat up to 650 and then throw steak on the pan) and see how that works. That’s one of the things I’m really looking forward to: not smoking up the house any more! I might even buy a baking steel like for pizza and try searing on that at some point.
I got an Eco specific manual.
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How even is the temp across the grill? Have you done a biscuit test? Let's see some cooks!
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Will try to do the biscuit test this weekend, if I can fit it in. Planning on doing a brisket on Saturday.
Not a lot of time today (as I'm working), but I was able to heat up the cast iron (12-inch) for an hour or so, grill set to 650* with the heat shield vents closed (indirect heat).
At 712*, it should sear nicely if I wanted to do this instead of open flame, although not sure if I'd want to wait that long for a pan to get that hot every time I do a steak. I'd rather just use the open flame.
I did not choose to see how high it could get with the cast iron. I've got to get back to work, and the rain clouds are setting in, so shutting down for today.
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Where did you buy the grill from btw?
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Where did you buy the grill from btw?
Amazon
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Where did you buy the grill from btw?
They are out of stock on Eco with lower cabinet and have one more Eco without for $899. Not sure when or if they will restock this model. Perhaps there will be some influence from this site (I told the owner about PF). Mine is shipped and will arrive next week Thursday or sooner. Only coming from Dallas to Tulsa, so should be sooner. When I get it I will test grate temps against control setting. Should be a similar adjustment mech. as for my Blaz'n. Should be able to get that from the seller (who is the engineer and I think was involved in the design). If you have covered storage you might be interested in the "without cabinet". Also it would be easy to make a lower cabinet as a project. The current cabinet is not closed in the back or lower sides anyhow. ?? I am impressed with your pan temp but will want to get the temp about an inch above the center of the grills and at each side, both at low smoke and high temp extremes. My GS is adjusted to almost perfect in that respect.
Spent the day cleaning the GS and decided it is too good to just set a low price. It is actually almost 3 yrs old not 4 as I thought. My total cost including shipping was right at $1400. I put another $125 into the custom 3/8 304 SS grates, and later $78 into the GrillGrates and spatula. I'm thinking $500 as a starting place and that would be a great deal, since it is now clean and everything checked, tight and working. Will have to sell it here in Tulsa, and it will take two studs and pickup to haul it away, as it is heavy. Will sell it cheaper to any Pellet Fan who is close enough to pick it up. A PF will also get the SS exhaust tip for the chimney and the Godke smoke deflector which I have removed. Also has the original heat diffuser back in place. The custom diffuser I made worked well, and is available to anyone interested for $20 (3/16 inch thick 304 SS and so are the bolts and nuts). The fire pot has not affected it at all.
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Where did you buy the grill from btw?
When I get it I will test grate temps against control setting. ... The current cabinet is not closed in the back or lower sides anyhow. ?? I am impressed with your pan temp but will want to get the temp about an inch above the center of the grills and at each side, both at low smoke and high temp extremes. .
As I’m able to, I will also share any temp measurements I can at grate level (I only have a Maverick clone type with grill temp probe and meat probe). And I’ll try to do a biscuit test.
You are correct that there is no cover to the back, but there are walls to the sides and the front (with perforations in the front panel for the fan).
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Only had time this morning to do some temp measurements at 235* setting (I don’t plan on smoking past this temp on a regular basis…I might even smoke around 200ish, but it seems like many folks smoke somewhere between 225-250* and 235 seemed like a good mid-point for me to measure).
Ambient info: 73*, started setting up around 7:15a, Central Florida, windy morning (all directions, could not position for least wind impact), sunny
Controller set to 235* - took about 10 minutes to stabilize per the controller display
Heat shield slats were closed for smoking/indirect cooking
Probes: iVation wireless (1 grill probe and 1 meat probe); meat thermometer that came with the grill
Baseline info:
I heated a cup of water for 2 minutes in the microwave, set all three probes, PLUS a Weber instant read meat thermometer for additional variance info.
My only issue doing this is that I don’t know how accurate meat probes are after a certain temp since they are made to measure internal meat temp, and the window for temp error might increase with temps, but oh well! (See pics below)
Edited for formatting:
Between the Weber thermometer and the grill’s meat probe, there was a 2* difference (Weber displays higher temp).
Between the iVation meat probe and the grill’s meat probe, there was a 6 degree temp difference (iVation higher temp).
Between the iVation grill probe and the grill’s meat probe, there was an 8* difference (iVation probe reads the higher temp).
Between the iVation probes themselves, there was a 3* difference in readings (grill probe was higher temp reading).
Important: Throughout the readings, I saw the grill temps fluctuating from 230*-304* (per the iVation grill probe in the very center/center position…note that I did not sit and watch the temps the whole time, this is just what I caught on occasion).
Temp was constantly moving up and down, never staying at one temp for more than a few seconds (less than 5 seconds). I believe the grill’s controller is programmed to take the average temps over some time (X number of seconds) based on some area around the center of the grill and drop pellets and adjust fan speed based on this formula.
I took temps in three positions (center, then back, then front) all over the drip pan/heat shield as best as I could visually line up; see pics below):
Left probe: iVation Meat probe
Center: iVation grill probe
Right: Smoke-n-Hot grills meat probe plugged into the controller
Here’s what I captured (keep in mind, these temps were recorded as unit was either heating up or just starting on its way down after it was determining what was needed to keep an average of 235* and I was more concerned with variance from left to right at this point).
Also, I will account for the variance between the iVation probes and the grill’s meat probe by decreasing by the amounts indicated above (6 degree decrease for the iVation meat probe and 8 degree decrease for iVation meat probe):
Center (L/C/R temps):
258*/285*/265*
Back (L/C/R):
246/263/262
Front (L/C/R):
249/263/262
Pics below.
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Ambient info: 73*, started setting up around 7:15a, Central Florida, windy morning (all directions, could not position for least wind impact), sunny
Where in Central Florida are you? I'm over in Cocoa.
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@GatorDave: Over by Monteverde (west of Oakland/Winter Garden).
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I have noted on why Blaz'n, that it takes about 20 to 30 minutes to get stable temps at the level set. i.e. If I set the temp (grill) at 225* and have my Maverick placed in the center 1" above the grates, it will take time to reach that level of 225* and then it will fluctuate significantly for another 20 or so minutes until the whole grill has reached whatever is stable heat for that setting. All this requiring that I leave the lid closed, and don't touch any control. However, once that time is allowed, the fluctuation stops with exception of 3-5* or so. The same goes for high end heat also. Or more simply:Once at the temp selected, you have to wait another 20-30 before the temp will stop fluctuating. I think that the PID is learning what to do during that time.
When I got my Blaz'n, the set temps were measured at grill level and were 30-40 * higher. I then used the adjustment settings (coached by Tim) to get the same temp at the grill grate as on the setting. Took a while but has stayed accurate since. Also learned not to do on windy day. I will ask Dan at SNH if he has those settings adjustments for us to use if nec. Anxious to get mine and test it. :2cents:
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I have noted on why Blaz'n, that it takes about 20 to 30 minutes to get stable temps at the level set. i.e. If I set the temp (grill) at 225* and have my Maverick placed in the center 1" above the grates, it will take time to reach that level of 225* and then it will fluctuate significantly for another 20 or so minutes until the whole grill has reached whatever is stable heat for that setting. All this requiring that I leave the lid closed, and don't touch any control. However, once that time is allowed, the fluctuation stops with exception of 3-5* or so. The same goes for high end heat also. Or more simply:Once at the temp selected, you have to wait another 20-30 before the temp will stop fluctuating. I think that the PID is learning what to do during that time.
When I got my Blaz'n, the set temps were measured at grill level and were 30-40 * higher. I then used the adjustment settings (coached by Tim) to get the same temp at the grill grate as on the setting. Took a while but has stayed accurate since. Also learned not to do on windy day. I will ask Dan at SNH if he has those settings adjustments for us to use if nec. Anxious to get mine and test it. :2cents:
Excellent info. Thank you, Okie!
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Decided to wait until I get mine and test it before putting Dan on the spot about adjusting it. It might be right on (If it ain't broke etc). Good weekend for cooking coming up. Finally got my GS into the garage (thru the house). Plan to clean the grates a little better, then ready to sell. Overall a good day today, cool, cloudy, shot an 84 at golf (almost 83!). No real house chores for the weekend, after all it is Father's Day. US Open is on. What more is there?
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No real house chores for the weekend, after all it is Father's Day. US Open is on. What more is there?
More? The 24 hours of LeMans starts in the morning. There's 24-hour TV coverage.
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Decided to wait until I get mine and test it before putting Dan on the spot about adjusting it. It might be right on (If it ain't broke etc). Good weekend for cooking coming up.
Won’t having food (or anything with mass that can retain heat) help stabilize temp fluctuations?
I was doing those measurements with an empty grill yesterday. Units will thicker steel walls and such would stabilize over time, minimizing temp fluctuations, as they absorb heat and then radiate it back I’m thinking.
With food or a bowl of water, it would do the same, correct?
I’m going to do a small 9# brisket today and will observe what happens. Hopefully the rain will be light today.
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Decided to wait until I get mine and test it before putting Dan on the spot about adjusting it. It might be right on (If it ain't broke etc). Good weekend for cooking coming up.
Won’t having food (or anything with mass that can retain heat) help stabilize temp fluctuations?
I was doing those measurements with an empty grill yesterday. Units will thicker steel walls and such would stabilize over time, minimizing temp fluctuations, as they absorb heat and then radiate it back I’m thinking.
With food or a bowl of water, it would do the same, correct?
I’m going to do a small 9# brisket today and will observe what happens. Hopefully the rain will be light today.
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Either food, utensils or otherwise; if the control is set at 250, and shows 250, BUT another known to be accurate thermometer placed in the actual main cooking area shows 220, (once everything has had time to absorb and radiate), then the PID is not tuned correctly for cooking at 250 at the grill surface. A reason for this might be that the control probe sits on a side wall where it is in the flow of convection from below--it may be correctly at 250* at that spot, but that is not the temp in the actual cooking area that we all use. So what we want to do is adjust the PID to correct for that. On the other hand, a PID is not inherently able to determine temp, it has to be calibrated to do so. S00 it is possible also for it not to be tuned correctly to begin with.
This type of control has a simple program for setting these values (temp, pellet feed rate, fan off/on etc) and the manufacturer presets them based on prior knowledge of what is expected. But, knowing that the final effect may be variable, the consumer (or a technician) can adjust them for more accuracy on the job. So bottom line for me is that I will test with oven empty, and if the temps are within 5*+- down on the grates then will be happy. If not I will get the settings protocol and adjust for this . From that point will use the usual means for getting good results on my cooks, knowing that the control is accurate.
There are some (like my son who is a pro) who don't worry about the above but adjust their set temps and use accurate meat probes to know when they are at the right endpoint. If their cooker gets it done sooner or later than expected but not extremely so, it does not seem to matter. Good for them. Guess I'm OCD. Happy Father's Day!
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Yeah, I wouldn't mess with attempting to "calibrate" as you may mess up something else. I always test my smoker to know grate temp versus controller temp. I then set my controller temp so it achieves desired grate temp for the cook.
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Yeah, I wouldn't mess with attempting to "calibrate" as you may mess up something else. I always test my smoker to know grate temp versus controller temp. I then set my controller temp so it achieves desired grate temp for the cook.
Not a bad way to do it. However, have done the procedure and it is really easy for temp adjustments. Like I said if just a few degrees off, no need to worry.
Just checked the carrier, and the pit is now in Tulsa. Will be delivered Monday AM
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Yeah, I wouldn't mess with attempting to "calibrate" as you may mess up something else. I always test my smoker to know grate temp versus controller temp. I then set my controller temp so it achieves desired grate temp for the cook.
Not a bad way to do it. However, have done the procedure and it is really easy for temp adjustments. Like I said if just a few degrees off, no need to worry.
Just checked the carrier, and the pit is now in Tulsa. Will be delivered Monday AM
My Memphis is less than +/- 5° grate to controller. The MAK is usually less than +/- 10° grate to controller. The mechanical design of your new grill looks like a cross between the two grills I have. If they can get the electronic part to work as good as the Memphis/MAK, you won't have any problems.
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Yeah, I wouldn't mess with attempting to "calibrate" as you may mess up something else. I always test my smoker to know grate temp versus controller temp. I then set my controller temp so it achieves desired grate temp for the cook.
Not a bad way to do it. However, have done the procedure and it is really easy for temp adjustments. Like I said if just a few degrees off, no need to worry.
Just checked the carrier, and the pit is now in Tulsa. Will be delivered Monday AM
My Memphis is less than +/- 5° grate to controller. The MAK is usually less than +/- 10° grate to controller. The mechanical design of your new grill looks like a cross between the two grills I have. If they can get the electronic part to work as good as the Memphis/MAK, you won't have any problems.
Well the control appears to be the newer (blue led) version of the one I have on my Blaz'n. In fact it looks identical to the controls on all the Louisiana grills. So should be no problem. (unless they are Chinese knock-offs which I doubt.) Also with regard to the comments that the controls on their pits are exposed to the elements, SNH comments that the controls have some kind of sealant cover on them to protect against the elements.??? I am optimistic. Note: My intelligent hindbrain said to buy the RecTec Stampede. The adventurous crazy animal hindbrain said to buy the SNF Eco. Go figure. (who needs wifi?)
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RanrocSmoker, How are you doing on your cooking today? We need input.
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RanrocSmoker, How are you doing on your cooking today? We need input.
Ribs and brisket thrown on the grill around 12:30p today.
Spare ribs turned out fantastic! I had them on the warming rack above the brisket. Total time for them was about 6 hours. Totally succulent, nice smoke ring, smelled of Smokey goodness but I used quite a bit of rub, so I couldn’t taste the smokiness.
Brisket still cooking. Taking this one really slow and not going to wrap. Right now the color is gorgeous (using pecan pellets). I’m in no rush.
I started at 195* to ensure lots of smoke then every other hour or so bumped up. It’s now at 230*.
I have my iVation temp probe hanging from the warming rack in the center but towards the back. The temps are barely budging, no fluctuation greater than +/-5* even with all this wind (there is a difference between where it’s placed and wherever the grill’s controller is making its calculations on the display of course).
Pics to come.
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Sounds like a really good run today. Bet your brisket turns out well. Thanks for the feedback. Have a great father's day. :clap:
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Sounds like a really good run today. Bet your brisket turns out well. Thanks for the feedback. Have a great father's day. :clap:
Houston...we have a problem!
I walked outside to bump the temp up to 240* as it was in the stall for a few hours now. A few seconds later I saw flickering orange light on the patio and smoke coming from under the auger housing. I bent over to look and saw flames coming out from above the fan and running under the auger and into the controller housing!!!
I pressed shutdown and the flames kept going because the fan was blowing in shutdown mode. I pulled the plug and a few seconds later the flames were out.
I can’t tell what damage was done as it’s too dark now. I’ve emailed the manufacturer and I’ll have to take a peek in the morning. To think, I was about to let this run all night!
The brisket is in the oven now and that’s where it will finish (currently at 225*).
I’ll send pics of what I find tomorrow.
Happy Fathers Day!!!
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Sounds like a really good run today. Bet your brisket turns out well. Thanks for the feedback. Have a great father's day. :clap:
Houston...we have a problem!
I walked outside to bump the temp up to 240* as it was in the stall for a few hours now. A few seconds later I saw flickering orange light on the patio and smoke coming from under the auger housing. I bent over to look and saw flames coming out from above the fan and running under the auger and into the controller housing!!!
I pressed shutdown and the flames kept going because the fan was blowing in shutdown mode. I pulled the plug and a few seconds later the flames were out.
I can’t tell what damage was done as it’s too dark now. I’ve emailed the manufacturer and I’ll have to take a peek in the morning. To think, I was about to let this run all night!
The brisket is in the oven now and that’s where it will finish (currently at 225*).
I’ll send pics of what I find tomorrow.
Happy Fathers Day!!!
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When you pulled the plug, you said it flamed out in a few seconds. Did it smolder smoke after that? Did you smell burning plastic as i.e. burning wiring? Sounds like an electrical fire. Did smoke come out of the pellet hopper at any time?
If it had been just an auger fire, you would have smoke coming out of the hopper top. This pellet drop design is not likely to have an auger fire, especially on a low slow cook.
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Of course a grease fire could have been the cause, but it would not have gone out quickly, and you would have fire inside the unit under the drip pan. If all was proper, you should have fat drippings in you drip pots and no charing in that area.
Bet it was electrical but will await your eval.
My unit is now in a Tulsa warehouse, but will consider rejecting it if the news suggests a design flaw. :(
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Sounds like a really good run today. Bet your brisket turns out well. Thanks for the feedback. Have a great father's day. :clap:
Houston...we have a problem!
I walked outside to bump the temp up to 240* as it was in the stall for a few hours now. A few seconds later I saw flickering orange light on the patio and smoke coming from under the auger housing. I bent over to look and saw flames coming out from above the fan and running under the auger and into the controller housing!!!
I pressed shutdown and the flames kept going because the fan was blowing in shutdown mode. I pulled the plug and a few seconds later the flames were out.
I can’t tell what damage was done as it’s too dark now. I’ve emailed the manufacturer and I’ll have to take a peek in the morning. To think, I was about to let this run all night!
The brisket is in the oven now and that’s where it will finish (currently at 225*).
I’ll send pics of what I find tomorrow.
Happy Fathers Day!!!
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When you pulled the plug, you said it flamed out in a few seconds. Did it smolder smoke after that? Did you smell burning plastic as i.e. burning wiring? Sounds like an electrical fire. Did smoke come out of the pellet hopper at any time?
If it had been just an auger fire, you would have smoke coming out of the hopper top. This pellet drop design is not likely to have an auger fire, especially on a low slow cook.
Honestly it was too dark outside to tell if it smoldered at all, but I didn’t notice extra smoke after I pulled the plug. And I really couldn’t tell if there was a burnt plastic smell or not because of the smoke from the cook LOL!
No smoke out of hopper. The reason why I wanted the pellet drop design was to reduce the chance of an auger fire. I reached into the hopper and moved the pellets around. No smoke, no heat.
In the morning I’ll have a better look. From what I could see now with the light from my phone, I can’t find any visible burning of wires. In fact, these don’t look like normal plastic wires I’m used to seeing. These kind of look like the wires that temp probes are connected to for high heat except these are all painted.
The fire was reaching out from just above the fan and died as soon as the fan stopped spinning (or at least it seemed that way).
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Fire pot was in place with the door shut and latched, so no fire could have come from there and out the fan top. No smoke from hopper, so no auger fire. No fire blazing inside under the drip assembly? I think you would have seen that, so not likely a grease fire. One quick look under the drip assembly will tell you if fire was there.
Sounds like electrical to me.
Either
1.a short circuit, or
2 perhaps the starter hot rod did not go off after the start up and burned a hole or some wires. But why didn't the circuit board fuse blow (there is one I think 5 watt on the back of the board.)
3. some packing debris sitting on top of the fan, firebox assembly? not likely.
4. If the auger motor had failed the grill would have cooled down and shut off at a certain low temp.
5. If fan failed you would have detected that or perhaps an auger fire. But the fan was blowing.
Hope it is a fluke and easy fix. Let me know when you do.
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Yeah, I wouldn't mess with attempting to "calibrate" as you may mess up something else. I always test my smoker to know grate temp versus controller temp. I then set my controller temp so it achieves desired grate temp for the cook.
+1
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I'm gonna bet on ignitor wire fire. Here is an upgrade video on installing a larger fan and new ignitor on an older model. The two big red wires coming from the new ignitor could have shorted, or perhaps the ignitor did not go off as programmed after starting and that ignitor overheated and burned the insulation from the wires and thus a electrical fire. That would account for the fire coming out above or from the top of the fan, and why it went out shortly after turning off. Or perhaps the fan blades made contact with the red wires which were not positioned out of the way adequately. When the insulation was whacked off enough they shorted. If so then it should be easy to diagnose by pulling the front panel off, then removing the fan (4 bolts), thus exposing the wires.
I have had a fan replacement experience with my GS because of noise and found that the fan blade was vibrating my hot rod wires, but fortunately had not cut them. I went ahead and re-routed the wires taking the slack out of them and went ahead with the new fan although probably could have left the old fan in. (warranty, so no cost to me).
Watch the You Tube below to see the proximity of those hot rod wires.
https://www.youtube.com/watch?v=8FrlhE_6TTU
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depending on how high he cranked up the grill temp I'm suspecting a grease fire. Other than FEC PG500 and PG1000, I have not seen a grill that you can go from low heat to high heat on a long cook without causing a grease fire.
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depending on how high he cranked up the grill temp I'm suspecting a grease fire. Other than FEC PG500 and PG1000, I have not seen a grill that you can go from low heat to high heat on a long cook without causing a grease fire.
He was at low temp 230 doing brisket and went outside to go up to 240. So no high temp. And the flames went out several seconds after he pulled the plug. You may be correct, but he did not report flames inside when he pulled the brisket. We should find out more today.
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depending on how high he cranked up the grill temp I'm suspecting a grease fire. Other than FEC PG500 and PG1000, I have not seen a grill that you can go from low heat to high heat on a long cook without causing a grease fire.
He was at low temp 230 doing brisket and went outside to go up to 240. So no high temp. And the flames went out several seconds after he pulled the plug. You may be correct, but he did not report flames inside when he pulled the brisket. We should find out more today.
More info to come, but I think I solved it.
It’s running right now, so no electrical seems to be a cause. I took front panel off and inspected wires, auger housing, control housing...no sign of burning anywhere, only heat damage where flames were originating from.
I’ve got it set to 350 right now and will let that run for a bit to stabilize, then I’ll post some pics today.
No grease fire.
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Encouraging.
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Thanks for everyone's questions, comments and thoughts. I've already emailed the manufacturer (SnH Grills owner) with my thoughts and pics.
After removing front panel to inspect and looking at wires, auger housing, controller housing, and not seeing any visible wire damage, only heat discoloration, I believe this was the start of an auger fire.
I was cooking low temp for a long time yesterday. The fan did not blow out the ash in the burn pot and it piled up (it was always on, but only ran low to medium front what I could tell, and not on high very often).
The ash piled up high enough over time to back up the pellets on the pellet slide/ramp where they started to burn. Flames started shooting out where the ramp meets the end of the auger tube, and the fan was strong enough to force enough air pressure to push flames out of this small gap. There is evidence of pellets that starting to burn in the auger, but they just smoldered out.
First pic, you can see the discoloration from the flames. This piece goes in front of the fan.
Second pic, no damage to wires going to fan (white) or the ignitor (red). (Edit: but you can see the discoloration on the auger tube from the flames).
3rd pic, uh-oh...the ash is clogging up the burn pot holes! But the red wires going to ignitor look OK.
4th pic, yep, the burn pot is full of ash, covering all the holes almost to the top! AND, you can see how it backed up creating a trail to the pellet slide/ramp that comes down from the auger tube!
5th pic...look at the pellet slide/shoot/ramp. It's got burnt pellets, AND you can see burnt pellets at the end of the auger way up top in the back.
6th pic, charred remains of pellets that I was able to sweep from the pellet slide/ramp with a toothbrush.
7th pic, I scraped off as much as I could off of that pellet slide.
8th pic...discoloration from the flames on the bottom of the auger tube that leads to the pellet ramp/slide.
9th pic...this is where I believe the flames were shooting out of...there is gap where the auger tube ends and meets the pellet ramp. This small opening allowed for forced air to push out the flames from lit pellets on the ramp leading to the auger. Once I cut power to the fan, the flames stopped. Pellets just smoldered out.
Everything ran just fine this morning at 350*. No flames shooting out, and the shutdown seemed to go ok.
Lesson: On long cooks at LOW temps (<230*) I need to be mindful of ash build up and take a moment to empty out the burn pot. Although I wanted this type of pellet drop system because I thought it reduced the likelihood of an auger burn back, it can happen (and I believe I've read a few posts of this happening to Memphis owners).
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Oh, the ribs turned out great yesterday!
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Something doesn't seem right. I never had a problem with any grill (5 different ones) of having ash build up during the cook so much that it covered the air holes. Either the fan is not working properly to move the ash out of the pot or the pellets are horrible and create a lot of ash or both.
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Something doesn't seem right. I never had a problem with any grill (5 different ones) of having ash build up during the cook so much that it covered the air holes. Either the fan is not working properly to move the ash out of the pot or the pellets are horrible and create a lot of ash or both.
I know what caused it! That violent rain storm you had the other night. Blew into the hopper under the lid. Got the pellets wet. That pile looks exactly what happens when you get moisture in the pellets. Thats why they look like a bunch of unburned mush and why they clogged the fire pot. When water gets into the hopper it does not spread uniformly, it just gets absorbed as it goes in. Possible to have dry pellets in the bottom and wet pellets in the top. You may have added dry pellets during the cook, but the wet ones got in the slide before new drier ones did. Wet pellets swell and hold the moisture.If you did not empty the hopper this am. Do so now! IMO Bet it does not happen again if you keep them dry. What do you think Bar Be Lew?
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Hope you don't think I am pushy, if so I apologize. But two things of note:
1: I see you used aluminum foil to wrap the wires inside near the auger/slide and also at the external plug insertion. An electrician got all over me about that. It is possible to get a serious shock when the plug gets wet and you touch the aluminum foil or if a piece of the foil gets into the plug area. Also around the wires, if there is any damage to the wires, you can get shocked or blow out your controls etc.
2: In picture #9-- I am concerned that there is a gap where the auger tube meets the slide tube. Pellets might escape or lodge in the opening. Might also cause a build up to block the slide. Am I seeing that gap correctly at the bottom of the auger tube?? Might be worth asking Dan (at SNH)about that.
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PS great ribs. :clap:
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The Pelletfan members—
- Are willing to take the time to make a quality write-up of a pit or cook problem
- Are willing to diagnose it and offer a possible solution
- Never snipe at each other or display an "attitude"
It's not often the case elsewhere.
And, yes, RanrocSmoker, as you wrote, "To think, I was about to let this run all night!" I cringe when I read about pits left unattended for long periods.
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Something doesn't seem right. I never had a problem with any grill (5 different ones) of having ash build up during the cook so much that it covered the air holes. Either the fan is not working properly to move the ash out of the pot or the pellets are horrible and create a lot of ash or both.
I know what caused it! That violent rain storm you had the other night. Blew into the hopper under the lid. Got the pellets wet. That pile looks exactly what happens when you get moisture in the pellets. Thats why they look like a bunch of unburned mush and why they clogged the fire pot. When water gets into the hopper it does not spread uniformly, it just gets absorbed as it goes in. Possible to have dry pellets in the bottom and wet pellets in the top. You may have added dry pellets during the cook, but the wet ones got in the slide before new drier ones did. Wet pellets swell and hold the moisture.If you did not empty the hopper this am. Do so now! IMO Bet it does not happen again if you keep them dry. What do you think Bar Be Lew?
I'm truly happy that so many people with a lot more experience can help diagnose what went on!!!
The pellets are Lumberjack 100% Pecan.
So....there were two nights of violent rain where the grill got soaked! the following days I would run my hand through the hopper to make sure that there wasn't any bridging, and it always felt dry.
BUT, I think you just solved another question I had.
Every time I emptied the ashes from the burn pot, I threw them (unlit) into my garden.
The next day, after a rain, it looked liked a pile of wet saw dust. A couple of times I thought to myself, hey I if I had a pellet press, I could probably make pellets out of that pile!
It never occurred to me that I was dumping out unburned pellets! You must be right about the pellets being moist!
Yesterday before the cook started, I looked in the hopper and except for maybe two or 3 pounds (hard to estimate), it was pretty empty. I dumped a fresh dry bag of pellets into the hopper before the cook (save for the 2 or so pounds I couldn't fit).
The old moistened pellets must've started the clumping in the burn pot at the start of the cook, leading to a chain of events that resulted in the fire. The pellets in there now are dry, as it did not rain yesterday. And I have the cover on it as well. Thanks for the insight!
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Hope you don't think I am pushy, if so I apologize. But two things of note:
1: I see you used aluminum foil to wrap the wires inside near the auger/slide and also at the external plug insertion. An electrician got all over me about that. It is possible to get a serious shock when the plug gets wet and you touch the aluminum foil or if a piece of the foil gets into the plug area. Also around the wires, if there is any damage to the wires, you can get shocked or blow out your controls etc.
2: In picture #9-- I am concerned that there is a gap where the auger tube meets the slide tube. Pellets might escape or lodge in the opening. Might also cause a build up to block the slide. Am I seeing that gap correctly at the bottom of the auger tube?? Might be worth asking Dan (at SNH)about that.
No need to apologize...I also started playing Pickleball, and just as with that, I am open to learning and suggestions!
Regarding your items:
1. Makes sense. I removed the foil. The wires didn't have any singe from the flames, and I think these are really high temp wires like for thermometer probes. They look like braided metal, but painted. I agree, they should be fine and I don't wanna risk getting shocked!
2. It's really hard to tell from the angle, but I do believe that the auger tube overlaps the pellet slide enough. The only thing that gets blown back has been pellet dust, but I've not seen any evidence of pellets (whole or in pieces) on the fan or around that area. But to your point, it doesn't seemed sealed at all.
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The Pelletfan members—
- Are willing to take the time to make a quality write-up of a pit or cook problem
- Are willing to diagnose it and offer a possible solution
- Never snipe at each other or display an "attitude"
It's not often the case elsewhere.
And, yes, RanrocSmoker, as you wrote, "To think, I was about to let this run all night!" I cringe when I read about pits left unattended for long periods.
This is an incredible site! I hope we all continue to add to the knowledge base as we are able to. It's so helpful for everyone.
(And Thank You Mr. Bentley for letting me join last year...I think my anniversary is coming up :) )
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Also, in case anyone was wondering about the brisket that I finished in the oven last night (it was done around 11a today). I think I'm going to stick with steak LOL!
It needed a lot more salt than I put. It was a 9 pound Choice "whole" brisket (very small point). The thinner part of the Flat was dry, but more moist toward the center. The Point was succulent and delicious!!!
First pic...what it looked like after several hours on the grill, and right before putting in the oven.
Second pic...what it looked like what it came out of the oven (pulled at 195, probed like butter all over)
Third pic...slicing the Flat
Last pic...trying to slice up the point.
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If you didn't like the brisket, make it into chili.
I think the diagnosis of wet pellets makes sense, but I never had that happen with pellets in the fire pot or in the auger tube. I would need to see some pictures as to how you thought the water got into the area that got the pellets wet. And yes, they disintegrate into saw dust when they get wet, and then often times harden like concrete if you get a wet pellet auger jam.
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Hope you don't think I am pushy, if so I apologize. But two things of note:
1: I see you used aluminum foil to wrap the wires inside near the auger/slide and also at the external plug insertion. An electrician got all over me about that. It is possible to get a serious shock when the plug gets wet and you touch the aluminum foil or if a piece of the foil gets into the plug area. Also around the wires, if there is any damage to the wires, you can get shocked or blow out your controls etc.
2: In picture #9-- I am concerned that there is a gap where the auger tube meets the slide tube. Pellets might escape or lodge in the opening. Might also cause a build up to block the slide. Am I seeing that gap correctly at the bottom of the auger tube?? Might be worth asking Dan (at SNH)about that.
No need to apologize...I also started playing Pickleball, and just as with that, I am open to learning and suggestions!
Regarding your items:
1. Makes sense. I removed the foil. The wires didn't have any singe from the flames, and I think these are really high temp wires like for thermometer probes. They look like braided metal, but painted. I agree, they should be fine and I don't wanna risk getting shocked!
2. It's really hard to tell from the angle, but I do believe that the auger tube overlaps the pellet slide enough. The only thing that gets blown back has been pellet dust, but I've not seen any evidence of pellets (whole or in pieces) on the fan or around that area. But to your point, it doesn't seemed sealed at all.
You might be right on about the overlap. It might serve to let the pellet dust drain out without losing pellets. Will check mine when delivered tomorrow. I think you are on the way to satisfaction with your smoker now.Congratulations.
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If you didn't like the brisket, make it into chili.
I think the diagnosis of wet pellets makes sense, but I never had that happen with pellets in the fire pot or in the auger tube. I would need to see some pictures as to how you thought the water got into the area that got the pellets wet. And yes, they disintegrate into saw dust when they get wet, and then often times harden like concrete if you get a wet pellet auger jam.
I suspect that since the lid does not latch, that the rain just blew up under it. Or might even have lifted it. Took a lot of wind to blow that chair into the smoker. I noted that there was adherent smudges around and inside the pellet drop. Only way I know to make that is with moisture.
I am fortunate to have a deep covered porch. That and the cover should keep it dry.
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If you didn't like the brisket, make it into chili.
I think the diagnosis of wet pellets makes sense, but I never had that happen with pellets in the fire pot or in the auger tube. I would need to see some pictures as to how you thought the water got into the area that got the pellets wet. And yes, they disintegrate into saw dust when they get wet, and then often times harden like concrete if you get a wet pellet auger jam.
Good suggestion on the chili. I usually just slice and make sandwiches with some mustard.
I’ll try to get a few pics of the back of the hopper (Unless Okie beats me to it with his this week) It’s totally open.
Water must’ve gotten in through there during the rain (hitting the grill lid, splashing into the back of the hopper onto the pellets).
The backside of the controller housing was drenched, so I don’t see why water couldn’t have gone through the back of the hopper as well in the same manner. I guess anything is possible and the wet pellet theory is possible to me. We’ll see how things go with this fresh bag this week. Either way, I’ll be more mindful of the burn pot.
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If you didn't like the brisket, make it into chili.
I think the diagnosis of wet pellets makes sense, but I never had that happen with pellets in the fire pot or in the auger tube. I would need to see some pictures as to how you thought the water got into the area that got the pellets wet. And yes, they disintegrate into saw dust when they get wet, and then often times harden like concrete if you get a wet pellet auger jam.
Good suggestion on the chili. I usually just slice and make sandwiches with some mustard.
I’ll try to get a few pics of the back of the hopper (Unless Okie beats me to it with his this week) It’s totally open.
Water must’ve gotten in through there during the rain (hitting the grill lid, splashing into the back of the hopper onto the pellets).
The backside of the controller housing was drenched, so I don’t see why water couldn’t have gone through the back of the hopper as well in the same manner. I guess anything is possible and the wet pellet theory is possible to me. We’ll see how things go with this fresh bag this week. Either way, I’ll be more mindful of the burn pot.
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Think I will go get some of that red gasket maker that they use on the inside of the Rec Tecs to keep the moisture out of the pit and hopper. Just run a bead onto all those seams inside should be worth the effort. Can't wait.
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If you didn't like the brisket, make it into chili.
I think the diagnosis of wet pellets makes sense, but I never had that happen with pellets in the fire pot or in the auger tube. I would need to see some pictures as to how you thought the water got into the area that got the pellets wet. And yes, they disintegrate into saw dust when they get wet, and then often times harden like concrete if you get a wet pellet auger jam.
Good suggestion on the chili. I usually just slice and make sandwiches with some mustard.
I’ll try to get a few pics of the back of the hopper (Unless Okie beats me to it with his this week) It’s totally open.
Water must’ve gotten in through there during the rain (hitting the grill lid, splashing into the back of the hopper onto the pellets).
The backside of the controller housing was drenched, so I don’t see why water couldn’t have gone through the back of the hopper as well in the same manner. I guess anything is possible and the wet pellet theory is possible to me. We’ll see how things go with this fresh bag this week. Either way, I’ll be more mindful of the burn pot.
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Think I will go get some of that red gasket maker that they use on the inside of the Rec Tecs to keep the moisture out of the pit and hopper. Just run a bead onto all those seams inside should be worth the effort. Can't wait.
Can you PM me a link?
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I actually had the same problem with a fire that backed up into the auger tube on a long cook that I did. I thought it was a one off, but if you had it happen, then perhaps it's not. I keep my pellets and pit in my garage, so wet pellets weren't the problem. I noticed when I saw this happen that there were some unburned pellets on the slide still, so I'm wondering if the slide needs to be a bit steeper. I'm thinking that on a long cook when you get some ash build up, the pellets that don't fall into the burn pot right away then catch fire on the slide, and then when they turn to ash on the slide, they block the it so that the pellets really start to back up to the tube.
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Even more reason for me to come back to something being wrong with how the fan in the fire pot is performing.
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I actually had the same problem with a fire that backed up into the auger tube on a long cook that I did. I thought it was a one off, but if you had it happen, then perhaps it's not. I keep my pellets and pit in my garage, so wet pellets weren't the problem. I noticed when I saw this happen that there were some unburned pellets on the slide still, so I'm wondering if the slide needs to be a bit steeper. I'm thinking that on a long cook when you get some ash build up, the pellets that don't fall into the burn pot right away then catch fire on the slide, and then when they turn to ash on the slide, they block the it so that the pellets really start to back up to the tube.
Thanks GatorDave.
It only happened once? Did you do anything differently after that time of happened? Do you recall the type of pellets you used?
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Even more reason for me to come back to something being wrong with how the fan in the fire pot is performing.
I agree that the fan performance should not be ruled out (not really anything else at this point, LOL!)
I need to keep using the grill and I’ll try to remember to check the pellet slide to see if anything was left on it after a session like GatorDave mentioned.
It could be a combination of things too.
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I actually had the same problem with a fire that backed up into the auger tube on a long cook that I did. I thought it was a one off, but if you had it happen, then perhaps it's not. I keep my pellets and pit in my garage, so wet pellets weren't the problem. I noticed when I saw this happen that there were some unburned pellets on the slide still, so I'm wondering if the slide needs to be a bit steeper. I'm thinking that on a long cook when you get some ash build up, the pellets that don't fall into the burn pot right away then catch fire on the slide, and then when they turn to ash on the slide, they block the it so that the pellets really start to back up to the tube.
Thanks GatorDave.
It only happened once? Did you do anything differently after that time of happened? Do you recall the type of pellets you used?
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I've only done the one brisket cook. My other cooks have only been half day and I didn't have any issues. The brisket cook was an overnight cook, and this is the one I had problems with. What I think is happening is that some of the pellets don't slide all of the way down the chute. When new pellets dump in, it knocks the others down into the firepot. On a long cook after the ash builds up, I think the heat is able to reach the pellets stuck on the chute and ignites them there, which backs it up into the auger tube. I don't know this for sure, but I am going to check this out on my next cook. On my brisket cook when I noticed the smoke coming out of the pellet box, I opened it and did see burning pellets on the chute. I may now have to see if there is a way to make the chute steeper since apparently it's not an isolated issue.
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I may have a reasonable explanation after studying the design of this pellet drop system. All the others I have seen with a drop system have the fire pot in an open space below so that the fan can blow debris and ash away into the bottom of the pit. pg500 does, Louisiana type does, and the others as well. This pit has the pot in an enclosed chimney 7 inches high. Also the pellet drop opening is down almost to the fire pot. So if there is a pile up, of ash or pellet pieces, they don't have anywhere to go. Too much updraft is needed to carry them out of the chimney area. Doesn't take long for this to pile up into the pellet drop area. Since it is not wise to dump the pot while cooking, this will be a problem on long cooks. Especially with low temps and usually lower fan speeds.
I am going to call the seller today, and send mine back. I don't want to spend the next years trouble shooting this thing. Sorry for my mistake and enthusiasm. :(
Note: He called me after I submitted a cancel request to Amazon to inquire as to my reasons. He was very gracious and just wanted my input. He said that the fan speeds on low slow cooks might be too slow and that he would adjust the control so as to move out the ash. Perhaps he has communicated with you already about that. Also some additional adjustments were also implied.
Sorry for any ill advice I may have offered. I suspect that after his involvement with you those problems will be resolved. As for me, I will refrain from further comments but will be interested in following this page.
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I may have a reasonable explanation after studying the design of this pellet drop system. All the others I have seen with a drop system have the fire pot in an open space below so that the fan can blow debris and ash away into the bottom of the pit. pg500 does, Louisiana type does, and the others as well. This pit has the pot in an enclosed chimney 7 inches high. Also the pellet drop opening is down almost to the fire pot. So if there is a pile up, of ash or pellet pieces, they don't have anywhere to go. Too much updraft is needed to carry them out of the chimney area. Doesn't take long for this to pile up into the pellet drop area. Since it is not wise to dump the pot while cooking, this will be a problem on long cooks. Especially with low temps and usually lower fan speeds.
I am going to call the seller today, and send mine back. I don't want to spend the next years trouble shooting this thing. Sorry for my mistake and enthusiasm. :(
Note: He called me after I submitted a cancel request to Amazon to inquire as to my reasons. He was very gracious and just wanted my input. He said that the fan speeds on low slow cooks might be too slow and that he would adjust the control so as to move out the ash. Perhaps he has communicated with you already about that. Also some additional adjustments were also implied.
Sorry for any ill advice I may have offered. I suspect that after his involvement with you those problems will be resolved. As for me, I will refrain from further comments but will be interested in following this page.
No worries. I think you offered solutions to what could be happening and I appreciate that. I’m going to continue to share my experience with this cooker. I’m hopeful that everyone can learn from these posts (including myself!). There are all types of pellet grills out there and I think sharing info is the best way to make things better in this industry!
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This has been a great thread so far.
Okie, maybe it's best to stick with the devil you know in your Blazn. Seems like you really understand how it works for you and made some nice modifications to it.
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This has been a great thread so far.
Okie, maybe it's best to stick with the devil you know in your Blazn. Seems like you really understand how it works for you and made some nice modifications to it.
True about the Blaz'n. Will think on it.
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Made a couple of 16 ounce ribeyes tonight. Kissed them with low heat at 225* until internal was 115*, then cranked it up to 650* and opened up the slats for direct heat. Flipped them often, and maybe no longer than 3 1/2 minutes total over direct heat,
Afterwards, I checked the burn pot and inspected the ash...it disintegrated on touch. And no trail of burnt pellets leading to the slide this time.
I then checked the pellet slide to see if pellets were stuck, and all was clear. However, it was pretty dusty and I will make it part of my routine maintenance to sweep that with a toothbrush. I ordered wire brushes today just for this.
Also, I took a pic to see if any burnt pellets were in the auger. No burnt pellets in the auger that I can see.
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That steak looks great! Is the picture after the steak the ash that was left in the fire pot after this cook?
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That steak looks great! Is the picture after the steak the ash that was left in the fire pot after this cook?
Yes, I let the shutdown process finish and then inspected the ash content and the pellet slide.
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Great cook! Also, have you made the fan adjustments before this cook? The auger pipe now looks to be in good position at the top of the slide, did you do any adjustment on that?
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Great cook! Also, have you made the fan adjustments before this cook? The auger pipe now looks to be in good position at the top of the slide, did you do any adjustment on that?
The manufacturer sent me the instructions on how to modify the fan speed settings but I had already started the steaks, so no I didn’t make any adjustments yet.
The speed adjustments are all done via the controller and I will do that this week, maybe Friday morning.
Manufacturer informed me that since this fan is so large, they had to tune it down for this burn system. The adjustments he advised me to make should be strong enough to ensure more ash moves out of the burn pot. He advised that visibly I’ll see less smoke but should not impact flavor or smoke ring (which I don’t really care for any way).
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Great cook! Also, have you made the fan adjustments before this cook? The auger pipe now looks to be in good position at the top of the slide, did you do any adjustment on that?
The manufacturer sent me the instructions on how to modify the fan speed settings but I had already started the steaks, so no I didn’t make any adjustments yet.
The speed adjustments are all done via the controller and I will do that this week, maybe Friday morning.
Manufacturer informed me that since this fan is so large, they had to tune it down for this burn system. The adjustments he advised me to make should be strong enough to ensure more ash moves out of the burn pot. He advised that visibly I’ll see less smoke but should not impact flavor or smoke ring (which I don’t really care for any way).
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Could you send me those instructions as well?
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That steak looks great! Is the picture after the steak the ash that was left in the fire pot after this cook?
Yes, I let the shutdown process finish and then inspected the ash content and the pellet slide.
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That is a lot of ash in that fire pot for such a small cook. It is no wonder a long cook had the fire. Most other grill designs would have had a flameout. Hopefully, increasing the fan speed will improve this issue for you. I could cook for weeks in the Memphis and never have that much ash in its similar style fire pot. I have never had to vacuum that much ash out of its fire pot.
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That steak looks great! Is the picture after the steak the ash that was left in the fire pot after this cook?
Yes, I let the shutdown process finish and then inspected the ash content and the pellet slide.
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That is a lot of ash in that fire pot for such a small cook. It is no wonder a long cook had the fire. Most other grill designs would have had a flameout. Hopefully, increasing the fan speed will improve this issue for you. I could cook for weeks in the Memphis and never have that much ash in its similar style fire pot. I have never had to vacuum that much ash out of its fire pot.
I agree, it does seem like a lot of ash (although it wasn’t mushy and everything was fully burned). It was a 2 hour cook, first at lower temp and then at 650*. I hope the new settings solve this. It could also be a consequence of the design which I’ll have to get used to, if that’s the case.
I’ve also read that pellets that are 100% Pecan leave more ash? I was going to start using the blends after this bag of Pecan is done. But I’ll let you all know if the fan speed changes affect the ash volume left in the burn pot with the pellets I have in there now.
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I suspect the higher fan speed will make a visible difference on low-slow cooks. Gator, your fan may be different or set different--might be a good idea to call Dan and ask. He is very anxious to please.
Meanwhile, that was a great cook, ==Short cooks and high heat cooks are now no problem.
Also, I am proud of the contribution, PF members are making to this brand. It will be your feedback that will help make this brand successful. Too bad the maker had not hooked up with PF sooner!
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I suspect the higher fan speed will make a visible difference. Gator, your fan may be different or set different--might be a good idea to call Dan and ask. He is very anxious to please.
I contacted them through their website. If I don't hear back this afternoon I'm going to call.
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I suspect the higher fan speed will make a visible difference. Gator, your fan may be different or set different--might be a good idea to call Dan and ask. He is very anxious to please.
I contacted them through their website. If I don't hear back this afternoon I'm going to call.
GatorDave, I PM’d you Dan’s direct email address.
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Ranroc, give cookinpellets a try. They do not use bark in their pellets like Lumberjack does. Some believe LJ produces more smoke because of the bark. That smoke may be created because the pellets are not burning as clean as other brand pellets thus leaving more ash. I think it would be worth buying one bag of cookinpellets to see if you get less ash if you are concerned about the excess ash during cooks, particularly long cooks. I know I would be, but you need to make that call. LJ pellets work great for others and other smokers. They may not be the best for how this grill performs. I would try LJ again with your fan speed change to see if the ash levels decrease. Then give CP pellets a try to see how it differs. Your pics should able to be used as reference points if you do similar cooks at similar time and temp. Good luck! Let us know what you discover.
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Ranroc, give cookinpellets a try. They do not use bark in their pellets like Lumberjack does. Some believe LJ produces more smoke because of the bark. That smoke may be created because the pellets are not burning as clean as other brand pellets thus leaving more ash. I think it would be worth buying one bag of cookinpellets to see if you get less ash if you are concerned about the excess ash during cooks, particularly long cooks. I know I would be, but you need to make that call. LJ pellets work great for others and other smokers. They may not be the best for how this grill performs. I would try LJ again with your fan speed change to see if the ash levels decrease. Then give CP pellets a try to see how it differs. Your pics should able to be used as reference points if you do similar cooks at similar time and temp. Good luck! Let us know what you discover.
Ditto!
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Ranroc, give cookinpellets a try. They do not use bark in their pellets like Lumberjack does. Some believe LJ produces more smoke because of the bark. That smoke may be created because the pellets are not burning as clean as other brand pellets thus leaving more ash. I think it would be worth buying one bag of cookinpellets to see if you get less ash if you are concerned about the excess ash during cooks, particularly long cooks. I know I would be, but you need to make that call. LJ pellets work great for others and other smokers. They may not be the best for how this grill performs. I would try LJ again with your fan speed change to see if the ash levels decrease. Then give CP pellets a try to see how it differs. Your pics should able to be used as reference points if you do similar cooks at similar time and temp. Good luck! Let us know what you discover.
Thanks for the tip. I will give them a try (recently bought a couple of bags of LJ 100% Oak and 2 bags of their Competition Blend, so I will also try those as well, even though same manufacturer).
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So...just wanted to let you all know that I think you are all a BAD influence on me...LOL!!!
I worked from home today (didn't even tell the boss in advance). I've already emailed my initial results to the manufacturer.
I was able to easily adjust the fan performance settings. Below are pics after the sessions:
1. First pic - PRE adjustment ash from last night's cook (just as a reminder and to compare...over an hr at 230*, then about an hour at 650*)
2. Second pic - similar temp and times: a little over an hr at 220*, and then about 10 minutes shy of another hr at 650*
3. Third pic is from this evening: a little less than 2 hrs at 400*
4. Last pic - no pellets sitting on slide and no visible evidence of burnt pellets in the auger
I will continue to monitor ash volume at end of cooks, and I will try different pellet brands to see which produce the least ash with this system. But I think the fan adjustment made some difference, and there was not any difference in visible smoke produced that I could tell.
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Form tonite's cook:
Haddock with olive oil, butter, fresh chopped garlic, salt/pepper, and lemon juice
Asparagus with fresh chopped garlic, olive oil, salt/pepper
Little potatoes with olive oil, salt/pepper
400*, indirect (slats closed)
Easy, simple to prepare, and delicious dinner...and clean up was a breeze. This is how life should be!
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Mucho grande. Looks like you've got it. Nice dinner. Fan speed really is important. I never really thought about it as for keeping ash from building up. :clap:
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How is the smoke profile on the new fan setting? Do you get a lot less smoke flavor, or does it seem about the same?
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How is the smoke profile on the new fan setting? Do you get a lot less smoke flavor, or does it seem about the same?
On the test I did initially right after the adjustments, I only had tortilla wraps spread across the grill. Smokey smell, but not really any flavor captured.
On the cook last night, the potatoes and asparagus got a bunch of smoke smell because I put them on as the unit was heating up to 400*. Lots of visible smoke, same as before adjustment. Once it got past 350 or so, I saw less smoke and once it got to 400, that’s when I put the fish on.
Honestly, there was so much garlic on everything, it could’ve covered up any smoke flavor. It smelled great though!
Next cook will be a pork butt and I’ll be able to get a better sense of the impact of the adjustments on flavor.
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So...just wanted to let you all know that I think you are all a BAD influence on me...LOL!!!
We're the guys your mom warned you about.
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So...just wanted to let you all know that I think you are all a BAD influence on me...LOL!!!
We're the guys your mom warned you about.
LOL!
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We're the guys your mom warned you about.
Yes. Mine also told me about wicked city women with painted lips.
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I think the pork butt will be the true test. Low and slow and very long cook. Did Dan allow that further adjustment can be done if it backs up too much with a long cook? If you have no problem then you are home free. I also think that the suggestion to use another brand of pellets is a good one, as I agree that LJ produces more ash. There are several high quality 100% hardwood pellets.
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It appears that the auger tube is in better position (from the pics looking up the shute). Did you do any adjusting?
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It appears that the auger tube is in better position (from the pics looking up the shute). Did you do any adjusting?
No, I didn’t adjust the auger at all. It could just be the angle and lighting that makes it look like it’s in a different position.
I did place an order for Cookin Pellets that I’ll try this weekend and see if I notice any difference.
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I think the pork butt will be the true test. Low and slow and very long cook. Did Dan allow that further adjustment can be done if it backs up too much with a long cook? If you have no problem then you are home free. I also think that the suggestion to use another brand of pellets is a good one, as I agree that LJ produces more ash. There are several high quality 100% hardwood pellets.
I can make adjustments to the fan speed based on the info he gave me. I’m going to try to observe the low and slow cooks really well to see if there is s difference. I’m not worried about short cooks, especially at high temps.
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I think the pork butt will be the true test. Low and slow and very long cook. Did Dan allow that further adjustment can be done if it backs up too much with a long cook? If you have no problem then you are home free. I also think that the suggestion to use another brand of pellets is a good one, as I agree that LJ produces more ash. There are several high quality 100% hardwood pellets.
I can make adjustments to the fan speed based on the info he gave me. I’m going to try to observe the low and slow cooks really well to see if there is s difference. I’m not worried about short cooks, especially at high temps.
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Thanks for keeping us up to date.
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Thanks for the info on the grill. I'm somewhat interested in this grill but I am very nervous since I got burned by Firecraft and don't want to invest in a grill that won't be supported after a few years.
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Thanks for the info on the grill. I'm somewhat interested in this grill but I am very nervous since I got burned by Firecraft and don't want to invest in a grill that won't be supported after a few years.
It’s not an easy call to make for sure. Even with the guarantee of being able to return, it’s not something I think I’d enjoy putting myself through.
For me, I was looking for a grill that could smoke. I think this one checks off all the. Ones that are important to me.
Relative to other similar grills, it’s a lot less of an investment up front. Long term...we’ll see!
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Tonite's cooking session: buffalo chicken wings.
Tried CookinPellets Perfect Mix. There was a little LJ 100% Pecan still left at the very bottom of the hopper, so I ran the grill at 375* for an hour to ensure most of it was spent before adding the chicken.
Chicken stayed over an hour in the grill at 375* setting. What was interesting was that I that my wife (who has no interest in grills, bbq or smoked foods, etc.) mentioned that she could definitely taste that it was smoked even though I wasn't trying to smoke it at all. She asked if I changed pellets. But she was right, there was a distinct smoked profile to the food that was more pronounced than the lumberjack pecan. She also commented on the "pink" coloring of the meat...not pink in an uncooked way, but pink from the smoke.
Afterwards, I messed with seeing what happens when I press the manual feed button while the grill was already on and at temp...it pushed pellets in the auger, but not continuously...like one revolution of the auger's worth of pellets even though I had the button depressed for several seconds.
The ash volume was similar to that produced in previous session. However, it's hard to tell how much of the ash seen was from the LJ Pecan and what was from the CookinPellets PM.
Tomorrow, I will try a long smoke...a smallish pork butt (will probably do 225*). Should have a better picture of what a longer cook will be in terms of ash with just the CookinPellets.
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Yeah, I think the issue is in the fan on that grill and maybe how it goes into the pans underneath. In the Memphis, whatever doesn't disintegrate drops through the holes into the ash pan. Again, I have rarely after many cooks had near that much as still in the fire pot on the Memphis. And, it doesn't even look like ash so much as it looks like pellets that didn't burn near the end of the cook.
Does your controller go into a shutdown mode? If not, maybe that is the issue. The Memphis goes into a shutdown mode that I believe burns the pellets still left in the pot.
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Actually, considering that you ran the pit at moderate heat for an hour before the cook, and then another hour and then primed it a little, you do not have near as much ash as you have before. Also, perhaps on a long low slow cook, you might end up with no more ash if the fan is working better now. BBL I have also wondered about the appearance of the ash in the pot. They may be completely burned but the fan should have disturbed them more. IMO. I can not imagine why they would not all be burned fully. However, If it ain't broke, etc. Will tune in tomorrow.
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Yeah, I think the issue is in the fan on that grill and maybe how it goes into the pans underneath. In the Memphis, whatever doesn't disintegrate drops through the holes into the ash pan. Again, I have rarely after many cooks had near that much as still in the fire pot on the Memphis. And, it doesn't even look like ash so much as it looks like pellets that didn't burn near the end of the cook.
Does your controller go into a shutdown mode? If not, maybe that is the issue. The Memphis goes into a shutdown mode that I believe burns the pellets still left in the pot.
Yeah, I'm not sure if this is good or bad for the grill at this point. The ash you see in the burn pot was all ash...nothing was unburned as I touched it and it all just disintegrated before I dumped it out. It just held its shape as it went through shutdown...yes, this unit has a shutdown mode where the fan just runs for several minutes until the controller detects temp drop below 144* I believe (I may be off by a few degrees, going by memory from reading the manual).
I think between the adjustment I made (and can further make) to the fan speeds, plus a cleaner burning pellet might make a difference.
I'll update on the cook tomorrow!
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Actually, considering that you ran the pit at moderate heat for an hour before the cook, and then another hour and then primed it a little, you do not have near as much ash as you have before. Also, perhaps on a long low slow cook, you might end up with no more ash if the fan is working better now. BBL I have also wondered about the appearance of the ash in the pot. They may be completely burned but the fan should have disturbed them more. IMO. I can not imagine why they would not all be burned fully. However, If it ain't broke, etc. Will tune in tomorrow.
I wonder if there is a separate fan speed and setting for shutdown mode. I'll ask Dan at SnH.
The pellet ash in the latest pic is all ash, but some remained formed...it all disintegrated upon touch.
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At the end of the day, if you do not get a flame out during a long cook and you are OK with vacuuming out the ash before each cook, I wouldn't worry about it if the grill is performing to your expectations for the rest of your wants/needs from a pellet grill. Keep us updated. I am amazed that a "no name" grill has produced this much insight for the members of this forum. I think that is great and thank you for your continued contribution. You are going to help others learn about pellet grills if they read this thread from beginning to end.
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At the end of the day, if you do not get a flame out during a long cook and you are OK with vacuuming out the ash before each cook, I wouldn't worry about it if the grill is performing to your expectations for the rest of your wants/needs from a pellet grill. Keep us updated. I am amazed that a "no name" grill has produced this much insight for the members of this forum. I think that is great and thank you for your continued contribution. You are going to help others learn about pellet grills if they read this thread from beginning to end.
Agreed. I think that’s the big question with any pellet grill. Does it perform as desired without the problems that could ruin the experience like flameouts.
As far as the food that’s been produced, I’m loving it.
The suggestions from you all here have made this a worthwhile experience. I look forward to learning more from the great folks here.
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My plans for a slow and low cook became more of a slowish-and-lowish cook. You may recall that my wife is not a huge fan of smoked foods, so she asked that I make a cuban mojo-type of pork dish instead.
Total hours grill was on: about 7 hrs
Started at 350* for about an hour while I prepped the food, then tuned it down to 230*. Once I felt it stabilized, the meat went on. It was a small 4 pound pork butt, boneless.
230* for about 4 hours, then wrapped in foil and bumped the heat to 325* for about another 2 hrs until the meat hit 195* internal, according to the grill's meat probe.
Flavor was delicious! Those CookinPellets PM blend smell SOOOO good during the cook. There was detectable smokiness to the flavor (covered by the spices) and smoke smell (plus the pretty smoke ring, if you're into that).
I let the grill go into shutdown mode (a few clinkers fell in right before I pressed the button to power down and go into shutdown mode).
Ash volume for this length of time and temps were similar to the previous night's shorter session. Again, although some pellets kept their shape after turning to ash, everything disintegrated on touch (except the couple of clinkers).
No pellets left on the ramp at the end of the cook, and no sign of burnt pellets in the auger.
I'm more confident that the combination of fan speed adjustments I made, plus the different pellets make a difference in more complete pellet burn and the ash volume left in burn pot. The better indicator was NO FLAMES shooting out of the auger housing!!!
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Pork looks great.
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Great job! Looks like you are go for longer cooks. :clap:
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Pork looks great.
Thanks. I think your suggestion to try CookinPellets really added to the great flavor of the meat. I’ve been a Pecan only user for so long (on the weber kettle) that when I made the move to pellet, I didn’t really even consider anything else...much less a blend like this Perfect Mix.
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Great job! Looks like you are go for longer cooks. :clap:
Agreed, but definitely with caution. I’ll just have to be mindful of what COULD go wrong and try to be prepared for that.
At some point I will do the biscuit test.
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Pork looks great.
Thanks. I think your suggestion to try CookinPellets really added to the great flavor of the meat. I’ve been a Pecan only user for so long (on the weber kettle) that when I made the move to pellet, I didn’t really even consider anything else...much less a blend like this Perfect Mix.
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If you plan to use a lot of pellets, it is probably best to buy a pallet from cookinpellets direct so you get a much better price than buying through Amazon one bag at a time. Same could be said for LJ pellets too.
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Great job! Looks like you are go for longer cooks. :clap:
Agreed, but definitely with caution. I’ll just have to be mindful of what COULD go wrong and try to be prepared for that.
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I agree to proceed on a long cook with caution. I would try to start early in the morning and make sure you are available to be near the grill all day while cooking.
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Yesterday, I looked in the hopper and there was only 2-4 pounds (guesstimating) of pellets left, so I let them burn at 350* for a couple of hours.
When it was almost emptied, I saw several expanded pellets which led me to believe moisture was getting in at the bottom (never saw any expanded pellets toward the top of the hopper and I regularly ran my hand or a cooking tool to check for bridging).
Lots of sawdust too. I took a clean paint brush and swept down the sides and seams, as I was planning on using the red RTV caulk as a precaution (per okie smokie's suggestion).
Good thing I did this, as I looked on the outside of the joints where the auger tube and hopper meet and saw piles of sawdust on either side. This must have been where moisture, and probably some rain, got in and wet the pellets from earlier cooks.
I went ahead and sealed the seams (see pic).
On the bright side, the fan adjustments made a significant impact on ash volume in burn pot...there was very little compared to prior to the adjustments. Between this and having dry pellets, it should be smooth sailing. Of course, I'll update here if anything doesn't go as expected.
BTW, I reached out to the manufacturer and reported what I observed and how I caulked the hopper seams. He told me that the last run of their Kansas City Grills all had the red RTV caulk applied to the hopper. The Eco did not as they were manufactured prior to the changes they made withe Kansas City line. At least they are aware of this problem, and I hope this becomes standard on future productions of this grill.
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At the end of the day, if you do not get a flame out during a long cook and you are OK with vacuuming out the ash before each cook, I wouldn't worry about it if the grill is performing to your expectations for the rest of your wants/needs from a pellet grill. Keep us updated. I am amazed that a "no name" grill has produced this much insight for the members of this forum. I think that is great and thank you for your continued contribution. You are going to help others learn about pellet grills if they read this thread from beginning to end.
The idea of the easy pull out and dump pan is to do it before every cook. Same with the Blaz'n. So I would think that if you purchase a SNH that one of the reasons is to be able to start with a clean fire pot on each cook. (without having to vacuum the bottom of the grill very often). Not many grills offer that option. Just 3 that I can think of.
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I think almost all Camp Chef and Pit Boss do now too. MAK isn't as easy but the firepot slides out so you can dump the ash. It also has a slide in the bottom where you can sweep the ash out of too. At least the older model that I have does.
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Yesterday, I looked in the hopper and there was only 2-4 pounds (guesstimating) of pellets left, so I let them burn at 350* for a couple of hours.
When it was almost emptied, I saw several expanded pellets which led me to believe moisture was getting in at the bottom (never saw any expanded pellets toward the top of the hopper and I regularly ran my hand or a cooking tool to check for bridging).
Lots of sawdust too. I took a clean paint brush and swept down the sides and seams, as I was planning on using the red RTV caulk as a precaution (per okie smokie's suggestion).
Good thing I did this, as I looked on the outside of the joints where the auger tube and hopper meet and saw piles of sawdust on either side. This must have been where moisture, and probably some rain, got in and wet the pellets from earlier cooks.
I went ahead and sealed the seams (see pic).
On the bright side, the fan adjustments made a significant impact on ash volume in burn pot...there was very little compared to prior to the adjustments. Between this and having dry pellets, it should be smooth sailing. Of course, I'll update here if anything doesn't go as expected.
BTW, I reached out to the manufacturer and reported what I observed and how I caulked the hopper seams. He told me that the last run of their Kansas City Grills all had the red RTV caulk applied to the hopper. The Eco did not as they were manufactured prior to the changes they made withe Kansas City line. At least they are aware of this problem, and I hope this becomes standard on future productions of this grill.
Hurray for you. Great job with the caulk. I suspect that Dan has had more helpful feedback and input from PF just with the two owners of his grills. If he had been exposed to PF sooner, might have increased sales?
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I think almost all Camp Chef and Pit Boss do now too.
Unless they just did it, and haven't updated their literature, Pit Boss doesn't have an ash dump feature.
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Just a couple of quick updates on the ash volume in burn pot post cooks post fan adjustments...for those interested.
Today I filled the hopper with 20 lbs of Lumberjack 100% Oak.
See pics:
1. This morning's ash content: 375* for about 1.5 hrs, then bumped up to 425* for 30-45 mins (used a cast iron pan to make brown-and-serve sausage links, hash browns, and scrambled eggs; sorry no pic of the food!)
2. Second pic: couple of choice ribeyes for dinner, brought up to internal temp of about 120* with grill set at 215*...took about 2.5 hrs as the steaks went right from fridge (meat probe read 40* internal)
3. Then, just for kicks and giggles, I bumped up the setting to 650*, waited for it to heat up, and then placed one of the steaks right on the heat shield with the slats open for direct cooking.
4. Steak getting nice sear, total of about 30 seconds a side then flip...total of about 3 times each side. LOTS of heat, so I kind of had to stay back, and couldn't really see how the steak was doing. Not interested in doing this anymore, as the other steak that was cooked on the grate had better Maillard reaction and tasted just as good!
5. Fresh off the grill
6. After resting (sorry no money shot! I devoured it...it was delicious!)
7. Ash results in burn pot: total usage time (including running at 350* for a while...I got into a conversation and could not get to the grill to start cooking...smoking at 215* and then searing at 650* setting, and then shut down mode where fan blows at high speed) was about 4 hrs...long time to eat a couple of steaks, but hey life happens! EDIT: I did a 25-30 minute burn off at 650* before going into shutdown mode, which is included in the 4hrs
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Looks like problem solved for the short cooks.
Give us the update on the long pork shoulder or brisket cook to confirm you are out of the woods on the ash causing problems on snuffing out the fire.
The food looked great. Love to see folks cooking great food and them and their friends/family being happy with their cooks.
Pellet cookers should cook food better and easier than stick burners, charcoal, or gas grills in most instances.
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Two questions:
1. Why are you using the mesh grate over a small drip pan when cooking? when your grill is designed to cook on its own grates and catch and collect the drippings in the pans below?
2. Why put the steak on the open vent drip pan instead of on the grill grates above, which is how it was designed to be used.
I realize that #1 will keep your grill cleaner. But #2 I do not understand. Or are you experimenting with new ideas? (which I can understand). Not criticism, just curiosity.
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Two questions:
1. Why are you using the mesh grate over a small drip pan when cooking? when your grill is designed to cook on its own grates and catch and collect the drippings in the pans below?
2. Why put the steak on the open vent drip pan instead of on the grill grates above, which is how it was designed to be used.
I realize that #1 will keep your grill cleaner. But #2 I do not understand. Or are you experimenting with new ideas? (which I can understand). Not criticism, just curiosity.
Fair questions.
You’re right on #1. I know it will get messy when I cook directly on the grated but anything I can do to minimize cleanup I’ll do.
My plan for the near future is, if I’m going to go low and slow, how would I do it in my kitchen oven? I’d put it over a tray to catch excess liquid and not directly on the oven racks. Plus, usually when I do steaks or even a butt or brisket, I prep it the night before and stick it in the fridge overnight on that tray and mesh grate. It just makes it convenient to transfer into the cooker. No impact on smoke flavor on my opinion.
Also, there haven’t been any drippings that made it to the bottom of the pit or either of the two drip buckets by doing it this way.
#2 you are also correct that I am just experimenting . It was for kicks and giggles. I won’t do it again as the other steak I cooked right on the grate was better flavor and sear result (better Maillard reaction in my opinion).
My next experiment will be using my weber charcoal baskets for the kettle, placing them right on the heat shield and using the fire from the pellet grill to light coals and air from the fan to fuel the coals while I sear a steak.
Just for fun, but also saw this on the Twin Eagles grill. If it works and I long for charcoal taste on my steaks, this might be an easy way to do it.
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Very good! and practical. Hope your charcoal trial is a success. Happy 4th!
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Where did you go man? We need more bbq pics!
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Where did you go man? We need more bbq pics!
LOL! I’m still here. Between work, vacation, and the rain, it been tough trying to get a cook in. I’m hoping to get another brisket attempt this weekend if the wife lets me. Otherwise, it might just be shorter cooks.
I did do a big slab of ribs for the 4th. Used a 4-2-1 method, wrapped in pink butcher paper. Over 7 hours plus and little ash in burn pot compared to my first long cook that led to fire. I’ll post those rib pics once I get to my laptop.
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Where did you go man? We need more bbq pics!
LOL! I’m still here. Between work, vacation, and the rain, it been tough trying to get a cook in. I’m hoping to get another brisket attempt this weekend if the wife lets me. Otherwise, it might just be shorter cooks.
I did do a big slab of ribs for the 4th. Used a 4-2-1 method, wrapped in pink butcher paper. Over 7 hours plus and little ash in burn pot compared to my first long cook that led to fire. I’ll post those rib pics once I get to my laptop.
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I did a 15 hour cook this weekend and tilted the pit just a tiny bit to make the slide steeper, and I didn't have the issue of the pellets backing up. I did get the ash build up, but it didn't seem to affect the pit temps. I think the main problem is that the slide needs to be a touch steeper. This long cook showed me another upside on the Outdoor cooking center. I use maybe 3 pounds of pellets for the entire cook. It only dropped about 1 to 1-1/2 inches in the hopper. I was shocked when I checked it to top off the pellets. It hadn't moved enough to really add any pellets after 5 hours.
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Where did you go man? We need more bbq pics!
LOL! I’m still here. Between work, vacation, and the rain, it been tough trying to get a cook in. I’m hoping to get another brisket attempt this weekend if the wife lets me. Otherwise, it might just be shorter cooks.
I did do a big slab of ribs for the 4th. Used a 4-2-1 method, wrapped in pink butcher paper. Over 7 hours plus and little ash in burn pot compared to my first long cook that led to fire. I’ll post those rib pics once I get to my laptop.
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I did a 15 hour cook this weekend and tilted the pit just a tiny bit to make the slide steeper, and I didn't have the issue of the pellets backing up. I did get the ash build up, but it didn't seem to affect the pit temps. I think the main problem is that the slide needs to be a touch steeper. This long cook showed me another upside on the Outdoor cooking center. I use maybe 3 pounds of pellets for the entire cook. It only dropped about 1 to 1-1/2 inches in the hopper. I was shocked when I checked it to top off the pellets. It hadn't moved enough to really add any pellets after 5 hours.
That's great, GatorDave! I'm not surprised about the pellet usage on your Outdoor Cooking Center...it looks like it's a very efficient cooker. What temp did you cook at?
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Where did you go man? We need more bbq pics!
Here are ribs I did on the 4th...4-2-1 (4 hrs uncovered at 230*, about 2 hours wrapped in pink butcher paper at 255*, almost 1 hour or so with butcher paper torn open, but ribs still in there).
The rub was a variation on the rub used at the Flame Tree BBQ in Disney World's Animal Kingdom.
100% Oak (LumberJack).
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I was wondering why it was cooked so long. Now seeing they are spare ribs, I understand.
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Yummy looking ribs. So how did the fireboat look after the long cook?
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Yummy looking ribs. So how did the fireboat look after the long cook?
The fire pot?
There was little ash compared to prior to the fan speed modification...I am VERY happy with the amount left after cooks considering that fly ash has to travel up a 7-8 inch chimney.
During cooks, I can view the health of the flame, as well as the pellets and ash build up level through the front of the unit, looking through the vent for the fan. The layer of ash/pellets never get above the first level of air holes in the burn pot since the fan adjustments. As long as my pellets are dry, I think the chances of another fire up the pellet ramp are close to zero. (fingers crossed)
So the other thing that I think is nice is the relatively little fly ash at the grill grate level. Between the trip is has to make up the chimney and the enclosed housing for a heat shield/drip tray combo, very little gets to the grate or the food that I can tell. When reading about pellet grills over the last couple of years, I was convinced that I'd have to live with fly ash getting on the food. But this hasn't been the case with this grill. It's more visible when I open the slats for direct flame, but that's expected.
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Where did you go man? We need more bbq pics!
LOL! I’m still here. Between work, vacation, and the rain, it been tough trying to get a cook in. I’m hoping to get another brisket attempt this weekend if the wife lets me. Otherwise, it might just be shorter cooks.
I did do a big slab of ribs for the 4th. Used a 4-2-1 method, wrapped in pink butcher paper. Over 7 hours plus and little ash in burn pot compared to my first long cook that led to fire. I’ll post those rib pics once I get to my laptop.
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I did a 15 hour cook this weekend and tilted the pit just a tiny bit to make the slide steeper, and I didn't have the issue of the pellets backing up. I did get the ash build up, but it didn't seem to affect the pit temps. I think the main problem is that the slide needs to be a touch steeper. This long cook showed me another upside on the Outdoor cooking center. I use maybe 3 pounds of pellets for the entire cook. It only dropped about 1 to 1-1/2 inches in the hopper. I was shocked when I checked it to top off the pellets. It hadn't moved enough to really add any pellets after 5 hours.
That's great, GatorDave! I'm not surprised about the pellet usage on your Outdoor Cooking Center...it looks like it's a very efficient cooker. What temp did you cook at?
I started out at 200 for the first 6 hours, then bumped it to 225 for a couple of hours, then up to 250 for the rest.
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A 9# whole brisket (choice) went on the grill at 0740 this morning. Very small point (almost all flat). Couple of trimmings I placed on the right hand side of the pic (they looked too good to throw away).
Running the unit at 225*. LJ Oak at the bottom of the hopper and then poured what I had remaining in a bag of LJ Pecan (5-8 lbs) into hopper.
My plan is to wrap with butcher paper once it gets to the stall or if I'm happy with the color, whichever comes first.
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Looks like a good start to me. Can't wait to see the finished product. :clap:
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Looks like a good start to me. Can't wait to see the finished product. :clap:
Thanks...here's a shot 3 hrs in.
Temp holding steady at 225*. I saw it dip down to 221* for a few seconds earlier, but even the bluetooth temp probe I have monitoring at the warming rack level hasn't budged more than 5 degrees below when I check it!
Nice healthy flame when fan not running fast (flames appear when fan slows down), and pellets are glowing, and I can still see through the bottom row of holes in the burn pot, meaning no ash build up at this temp after 3 hrs. So far so good!
Meat probe for grill within 2 degrees of bluetooth meat probe (meat went on with internal temp of 44-46 degrees). Currently, at 138*. I think I will be wrapping soon.
Edit: forgot to add the pic!
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5 hrs in, went ahead and wrapped. Probes placed as a general guide, but will probe for doneness when around the 195-ish range.
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Clouds rolling in, forecast calling for thunderstorms. Bumped up temp to 245*
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Easy to finish off in the oven now since it is wrapped anyhow. Good luck.
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9 hrs in. Still in stall.
Bumped to 250*
Update at 1848:
11 hrs in and still in stall (internal temp inching up over last 2 hrs), but everything a-ok. Still at 250*. No sign of ash build up in fire pot as I can see through the fan vent and see there is flames and pellets dropping in. Ashes are not past 1-2 levels of holes in burn pot.
Still might have to move this indoors as the big storm clouds are moving in now.
Update at 2005:
Over 12 hrs in and no burn back! Yay!
On a less positive note, lots of rain and unit got drenched again. Hopefully no issues because of that. Still cooking!
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9 hrs in. Still in stall.
Bumped to 250*
Update at 1848:
11 hrs in and still in stall (internal temp inching up over last 2 hrs), but everything a-ok. Still at 250*. No sign of ash build up in fire pot as I can see through the fan vent and see there is flames and pellets dropping in. Ashes are not past 1-2 levels of holes in burn pot.
Still might have to move this indoors as the big storm clouds are moving in now.
Update at 2005:
Over 12 hrs in and no burn back! Yay!
On a less positive note, lots of rain and unit got drenched again. Hopefully no issues because of that. Still cooking!
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Would be a good idea to check the hopper from top to bottom in AM and find out if your waterproofing worked. If they are damp I would toss em all. :2cents:
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9 hrs in. Still in stall.
Bumped to 250*
Update at 1848:
11 hrs in and still in stall (internal temp inching up over last 2 hrs), but everything a-ok. Still at 250*. No sign of ash build up in fire pot as I can see through the fan vent and see there is flames and pellets dropping in. Ashes are not past 1-2 levels of holes in burn pot.
Still might have to move this indoors as the big storm clouds are moving in now.
Update at 2005:
Over 12 hrs in and no burn back! Yay!
On a less positive note, lots of rain and unit got drenched again. Hopefully no issues because of that. Still cooking!
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Would be a good idea to check the hopper from top to bottom in AM and find out if your waterproofing worked. If they are damp I would toss em all. :2cents:
Agreed!
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Went ahead and moved the brisket indoors to the oven at 2140 (that’s 9:40p eastern), 250 degrees. It’s still wrapped.
Flat measuring at 187, probe in point was at 182.
It’s late and I needed to shut the grill down for the night. If it cools down fast enough I’d like to cover it, but I’m about to fall asleep so we’ll see if there are any rain related issues tomorrow LOL!
So, I’m pretty happy that after 14 hours of slow and low (started at 230 and bumped up to 250) there were no issues.
I’ll share pics tomorrow of the finished product and we’ll also take a peak at the ash volume in the burn pot. Good night!
Update at 2208:
Instant read thermometer showing 190* at the point and it’s probing like butter! I’m calling this one done!
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Not as much ash volume (pic #1) in the burn pot as I thought (the unburnt ones fell in as I moved the grill...could hear them "clink"). This was after 14 hrs yesterday. It didn't fill up the burn pot, with at least two more levels of holes that remained visible.
There was MOISTURE when I ran my fingers through it. I figured the rain and the 94% humidity we had all day yesterday would impact it somehow...the fan was just sucking in wet air and blowing it at the burn pot at some point for a LONG while. Still, no burn back, no burnt pellets on the slide or seen in the auger tube!
Pic #2 is part of the flat, and two slices of the point (the rest I froze). It tasted EXCELLENT! My oldest daughter (pickiest eater) asked for seconds!
Pic #3 is why I like using a baking sheet and baking grid. Less clean up of the grill!
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Looks great and I am glad that you seemed to have got your smoker to perform to your expectations.
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Great cook! Looks like you will have many more. :clap:
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I really appreciate the help and feedback from everyone on here. You all have made my foray into the pellet grill world an awesome experience.
I look forward to sharing many more cooks and experiences with this grill with you all!
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Wanted to try to bake some bread using a new Baking Steel on the grill. I was hoping to bake directly on the steel, but the recipe I used (simple no-knead recipe) made a HUGE sticky mess, so I decided to just leave it the baking pan it was rising in.
This is the 3rd or 4th loaf of bread I've ever made from scratch, so I didn't remember to oil or butter the top before I baked it. It was ok, as I like lighter breads, but the bottom of the bread had a bunch of olive oil and it browned up really nice.
I'm looking forward to doing other bakes and pizzas too at some point. The family LOVED this one, and wife said it was the best out of all the other breads I tried making before (more to do with the recipe than the grill, I'm sure!).
Baked at 375* for almost an hour (I let the grill and steel heat up for an hour as the dough was getting ready).
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That looks very good.
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Just needs fresh butter!. Beautiful job. :clap:
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Thanks, BigDave. Thanks Okie!
It's very tasty and moist. Even this morning, I put a couple of slices in the toaster for a couple of minutes and then buttered them...DELICIOUS!
I really wanted to see what the baking steel would do, but I guess it'll have to wait until I can get to making pizza dough or maybe pita bread or naan, or some other flat bread. Probably would've been nice to actually use a bread loaf pan instead of the round cake pan.
At least I feel pretty confident about baking on the grill if I had to! The (light) browning was even all around. I never had to rotate the bread in the grill.
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>I really wanted to see what the baking steel would do,
>but I guess it'll have to wait until I can get to making pizza dough
FWIW, I found the baking steel counter productive on the pellet grill. It transfers heat so effectively that the bottoms starts to burn before the top crust browns. In ovens with good top heat, this probably isn't a problem.
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>I really wanted to see what the baking steel would do,
>but I guess it'll have to wait until I can get to making pizza dough
FWIW, I found the baking steel counter productive on the pellet grill. It transfers heat so effectively that the bottoms starts to burn before the top crust browns. In ovens with good top heat, this probably isn't a problem.
Great feedback, bregent! I thought about this and when I look at pizza ovens like GMG pizza attachment, and even the uuni oven, I noticed that the ceilings are relatively low compared to the lid height of a grill.
What I thought about doing for pizzas is to put something like a baking sheet held up by fire bricks (I have these at the ready) over the baking steel to create a mini oven. I'll have to play around to see what the ideal positioning might be, but I might do this after seeing how it works with just the baking steel alone.
Thanks for the input!
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>What I thought about doing for pizzas is to put something like a baking sheet held up by fire
>bricks (I have these at the ready) over the baking steel to create a mini oven.
Yes, that will probably help a lot. That's what I do in my kitchen oven, although with stones. One on top, and another on the bottom.
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I have a big round metal pizza pan with perforations. I just slip it into the smoker on high and it does pizza in about 20 minutes and they have a nice crusted bottom. Will take a pic. Lightweight and works well. Prefer it to my pizza stone.
(https://i.imgur.com/K8JDXfXl.jpg)
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I have a big round metal pizza pan with perforations. I just slip it into the smoker on high and it does pizza in about 20 minutes and they have a nice crusted bottom. Will take a pic. Lightweight and works well. Prefer it to my pizza stone.
(https://i.imgur.com/K8JDXfXl.jpg)
Would love to see some pics, Okie!
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I have a big round metal pizza pan with perforations. I just slip it into the smoker on high and it does pizza in about 20 minutes and they have a nice crusted bottom. Will take a pic. Lightweight and works well. Prefer it to my pizza stone.
(https://i.imgur.com/K8JDXfXl.jpg)
Would love to see some pics, Okie!
Sorry no pics. Next time will get some.
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Decided to add an extension to the warming rack in case I wanted extra space (brisket on one level, pork butt on another, or maybe bacon on the second level dripping over a spatchcocked chicken on the first level, etc.). The extension allows food at that level to be more toward the center of the grill.
$14 and free shipping, connected to the existing warming rack by flat stainless steel skewers (it was the closest to the fit and least expensive one I could find)
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Decided to get the grates dirty with Greek style chicken thighs! I cooked them at 525* indirect (with the flame slats closed). The wife loves these kinds of dishes with tons of flavor. Served on a bed of heirloom tomato and cucumber salad, and a dollop of seasoned greek yogurt.
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Tried pizzas on the grill. Decided to use fire bricks I had laying around and build a little oven with a half baking sheet for a top, lined with foil thinking it would deflect heat better.
Baking steel on bottom, with direct flame slats wide open, grill set to 600*.
I measured the air temp in the middle, 1-2 inches above the steel and it was hotter with the baking sheet lid vs without it, by about 50*.
The baking steel got to 600*, but the air in the center was about 60* cooler, so I knew the crust would cook faster than the toppings. But oh well! Will try to adjust for future pizza cooks!
The first one would have been great if the mozzarella pearls would have melted more.
I made 4 pizzas total (not all of them round), all had bottoms nicely crisp and charred, but the last one was about 90% charred. I made that last one really thin and left it on way too long. They each spent an average of 6.5 minutes total cook time...if the toppings cooked faster, these would have been 4-5 minute pizzas for sure.
BTW...a HUGE lesson I learned when making my own dough from scratch: NEVER use WAX PAPER when letting dough ferment 24 hrs in fridge. It stuck to the dough and when I tried to peel it off this morning, the wax paper fell apart and left small bits stuck to the dough. I had to through out the WHOLE batch I made yesterday. Thankfully, Publix supermarket is right down the road and they sell ready to bake pizza dough in their bakery, which is what I wound up using today. Not what I wanted, but now I know not to do that again!
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Thanks for sharing more experiences!
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Thanks for sharing more experiences!
My pleasure!
Next time I try pizza, I’ll use a lower temp and probably close the flame slats.
On the bright side, the baking steel got a beautiful black patina now hahaha!
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>Tried pizzas on the grill. Decided to use fire bricks I had laying around and build a
>little oven with a half baking sheet for a top, lined with foil thinking it would deflect heat better.
If you have one, try a baking stone on top. You really want something that will absorb and then radiate the heat back.
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>Tried pizzas on the grill. Decided to use fire bricks I had laying around and build a
>little oven with a half baking sheet for a top, lined with foil thinking it would deflect heat better.
If you have one, try a baking stone on top. You really want something that will absorb and then radiate the heat back.
Yeah, I hear you, good point. I might try to get one down the road. The reason I bought the baking steel was because my old stone cracked (it’s now used to help level a bird bath in my backyard). I was hoping I’d get a similar effect with the baking sheet deflecting the heat from the open flame, but it was not enough to balance the heat being absorbed and radiated from the steel.
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I'm very tempted to get this grill. Seems like they are only selling the one without the cabinet below. Do you have the one with or without the cabinet? Do you think it worth spending the extra 100 or so?
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I'm very tempted to get this grill. Seems like they are only selling the one without the cabinet below. Do you have the one with or without the cabinet? Do you think it worth spending the extra 100 or so?
I have the one with the cabinet. It's not really functional since the back is completely open, but also it gets way too hot in there to keep anything that might melt (like plastic).
The burn/combustion system takes up most of the space, too, but I can keep things like, metal grill tools, fire bricks, pans down there on the cart shelf. With the walls, they are hidden from view and if I needed to stuff more things down there I guess the walls would help contain everything. If you think of a gas grill with a cabinet, the propane tank might take up a lot of space, so this is similar in that aspect.
For aesthetics, you might want the cabinet walls, otherwise, if you're handy you could make your own cabinet walls.
The thing that's worth it to me is the side shelf. It gets used every cook. The model without the cabinet does not have the side shelf.
Again, if you're handy, I'm sure it'd be easy to rig something, even more customized.
Remember, these are very basic economical models (hence the name "Eco" I assume) that happen to be stainless steel.
I'm extremely happy with mine, what I got for the money I paid and what it produces as far as food. Seems to me that I saved a ton of money by not going with something more expensive and still have what I want the grill to do. (And I'm even thinking about getting a universal rotisserie system, just because I think it would be cool to do).
I guess if you keep that in mind, you'd be good to go.
I do have a feeling that they will continue to put out new and improved models and designs.
Let me know if you need any more info or pics.
You could also contact the owner...he's been extremely helpful and understanding with all my questions and issues I've brought up.
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
That’s actually a good price considering at one point I was thinking about paying that for a base Kuma!
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
That’s actually a good price considering at one point I was thinking about paying that for a base Kuma!
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IMO that is their best model for both size and function. Strange tho there are no reviews? Maybe on their website?
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
Very interesting. I do worry about these guys long term viability. I got burned by fire firecraft 1700 would be really painful.
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
Very interesting. I do worry about these guys long term viability. I got burned by fire firecraft 1700 would be really painful.
I hear ya! It’s a chance you have to decide to take.
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
I found that SNH Grill Outdoor Cooking Ctr. for $1709 on Houzz. For $14 more I'd rather have that. It's a pizza oven and smoker.
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
I found that SNH Grill Outdoor Cooking Ctr. for $1709 on Houzz. For $14 more I'd rather have that. It's a pizza oven and smoker.
Here is a thread on that one.
https://pelletfan.com/index.php?topic=2734.0
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Hey Maynerd, I just noted today that the SNH Kansas City is listed on sale you know where, for $1695 or such. Exterior is all 302 SS and is double walled. Might be worth a look. Haven't seen any reviews on it.
I found that SNH Grill Outdoor Cooking Ctr. for $1709 on Houzz. For $14 more I'd rather have that. It's a pizza oven and smoker.
Tempting...these are getting into PG500 pricing though. Something my wife had blocked me from in the past. LOL
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Just to share an experience. I emailed SNH support two days ago inquiring where I could buy an Eco with cabinet and it's been radio silence. I also emailed their info email address and it bounced.
Now I see that a site is selling the KC for $1284.40 which is really tempting but I dunno…. feels like these guys are going under. Don't want another Firecraft situation occurring again for me.
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I think it's pretty much a one man operation, so give them a week or two just in case they are on vacation.
Just to share an experience. I emailed SNH support two days ago inquiring where I could buy an Eco with cabinet and it's been radio silence. I also emailed their info email address and it bounced.
Now I see that a site is selling the KC for $1284.40 which is really tempting but I dunno…. feels like these guys are going under. Don't want another Firecraft situation occurring again for me.
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I think it's pretty much a one man operation, so give them a week or two just in case they are on vacation.
That doesn't make me feel any more confident about product support if and when I need it! :help:
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Just to share an experience. I emailed SNH support two days ago inquiring where I could buy an Eco with cabinet and it's been radio silence. I also emailed their info email address and it bounced.
Now I see that a site is selling the KC for $1284.40 which is really tempting but I dunno…. feels like these guys are going under. Don't want another Firecraft situation occurring again for me.
Oh no! Definitely not a good sign. I’ll reach out to the owner and see if he replies.
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I think it's pretty much a one man operation, so give them a week or two just in case they are on vacation.
Just to share an experience. I emailed SNH support two days ago inquiring where I could buy an Eco with cabinet and it's been radio silence. I also emailed their info email address and it bounced.
Now I see that a site is selling the KC for $1284.40 which is really tempting but I dunno…. feels like these guys are going under. Don't want another Firecraft situation occurring again for me.
When I had decided to cancel my order, the guy named Dan, said did not think the eco with enclosed bottom would be reordered but did not specify why. I also got the impression that he was not happy doing most of the work for the partnership. He was otherwise very friendly and accommodating and refunded my money when I cancelled the order. He seems to have been very helpful in helping RanrocSmoker resolve his problems. That Eco seems to be working very well. Hope they don't go "south".
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Dan, the owners (or one of them) replied to my email today. He said they are only selling the Kansas City Grill and Outdoor Cooking now. He provided their phone number if anyone wants a coupon for a “pretty healthy discount†on either one. You can PM me and I’ll give you his info if anyone is interested.
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That pellet pizza oven could be very tempting to add to the arsenal!
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Dan, the owners (or one of them) replied to my email today. He said they are only selling the Kansas City Grill and Outdoor Cooking now. He provided their phone number if anyone wants a coupon for a “pretty healthy discount†on either one. You can PM me and I’ll give you his info if anyone is interested.
Just selling current inventory at bargain prices? It would be interesting to get some feedback from actual owners of those two models. Strange that after 10 or more years, that no feedback is available on those models. (excluding feedback on their own site) If they are mostly satisfied, I think the problem is that they do not have a good marketing program. Would not be surprised that after existing models are sold, they will fold. BWTHDIK?
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Dan, the owners (or one of them) replied to my email today. He said they are only selling the Kansas City Grill and Outdoor Cooking now. He provided their phone number if anyone wants a coupon for a “pretty healthy discount†on either one. You can PM me and I’ll give you his info if anyone is interested.
Just selling current inventory at bargain prices? It would be interesting to get some feedback from actual owners of those two models. Strange that after 10 or more years, that no feedback is available on those models. (excluding feedback on their own site) If they are mostly satisfied, I think the problem is that they do not have a good marketing program. Would not be surprised that after existing models are sold, they will fold. BWTHDIK?
Sure does feel that way. Is the PID controller easily replaceable with another company's PID? I guess if the main things (auger, igniter and PID) have possible replacements then the risk is somewhat lowered.
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Dan, the owners (or one of them) replied to my email today. He said they are only selling the Kansas City Grill and Outdoor Cooking now. He provided their phone number if anyone wants a coupon for a “pretty healthy discount†on either one. You can PM me and I’ll give you his info if anyone is interested.
Just selling current inventory at bargain prices? It would be interesting to get some feedback from actual owners of those two models. Strange that after 10 or more years, that no feedback is available on those models. (excluding feedback on their own site) If they are mostly satisfied, I think the problem is that they do not have a good marketing program. Would not be surprised that after existing models are sold, they will fold. BWTHDIK?
I agree, could be getting rid of the last of the supply and then shuttering. Not a good sign if true. It stinks because I feel like they are doing something different. But without much reviews, how the heck would anyone know what they are doing (good or bad)?
Wonder if the tariffs policies are having an impact on their business decisions since the grills are made in China?
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Dan, the owners (or one of them) replied to my email today. He said they are only selling the Kansas City Grill and Outdoor Cooking now. He provided their phone number if anyone wants a coupon for a “pretty healthy discount†on either one. You can PM me and I’ll give you his info if anyone is interested.
Just selling current inventory at bargain prices? It would be interesting to get some feedback from actual owners of those two models. Strange that after 10 or more years, that no feedback is available on those models. (excluding feedback on their own site) If they are mostly satisfied, I think the problem is that they do not have a good marketing program. Would not be surprised that after existing models are sold, they will fold. BWTHDIK?
Sure does feel that way. Is the PID controller easily replaceable with another company's PID? I guess if the main things (auger, igniter and PID) have possible replacements then the risk is somewhat lowered.
PID looks like the same as on the Louisiana smokers. The Blaz'n PID is also the same, but an older model (red LED vs blue). Both should be adaptable and are adjustable for differences. I looked at the pics from their ads and then searched for the fan on the net and it also appears to be common. (Chinese, induction type). Don't know about the auger motor but bet it is also available. Dan told me the hot rod has a ceramic center but otherwise? Having said all that-I would still want to wait and see.
P.S. Forgot to add that Memphis grills also have the same type controller. I think they are made by a company called Roanoke.
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So I called SNH and the discount pricing for the KCG is $1400 including freight. Not bad but also not as cheap as I found at another retailer. I wasn't comfortable asking the guy if they were going out of business. LOL so still not sure. I asked about the ECO and he said the reception for it wasn't that positive (do any of their grills have any volume of reviews negative or positive online?) so they are discontinuing the grill. Not sure why they wouldn't pull it down from their site. Also, I mentioned that their info email address bounced and that no one responded to the support email I sent a few days ago. He didn't really respond to that statement. If I knew these guys would be around for a while I'd consider the KC grill at the ~$1300 price tag but as it stands I think I'm going to move on to another grill option. Likely the OG Grilla.
RanrocSmoker I hope you keep posting about your adventures with the grill, good stuff.
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So I called SNH and the discount pricing for the KCG is $1400 including freight. Not bad but also not as cheap as I found at another retailer. I wasn't comfortable asking the guy if they were going out of business. LOL so still not sure. I asked about the ECO and he said the reception for it wasn't that positive (do any of their grills have any volume of reviews negative or positive online?) so they are discontinuing the grill. Not sure why they wouldn't pull it down from their site. Also, I mentioned that their info email address bounced and that no one responded to the support email I sent a few days ago. He didn't really respond to that statement. If I knew these guys would be around for a while I'd consider the KC grill at the ~$1300 price tag but as it stands I think I'm going to move on to another grill option. Likely the OG Grilla.
RanrocSmoker I hope you keep posting about your adventures with the grill, good stuff.
Thanks for sharing your update, Maynerd.
While I think it’s nice that he was honest about the Eco’s reception, I think you should go with your gut on this one. The OG Grilla looks solid!
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So I called SNH and the discount pricing for the KCG is $1400 including freight. Not bad but also not as cheap as I found at another retailer. I wasn't comfortable asking the guy if they were going out of business. LOL so still not sure. I asked about the ECO and he said the reception for it wasn't that positive (do any of their grills have any volume of reviews negative or positive online?) so they are discontinuing the grill. Not sure why they wouldn't pull it down from their site. Also, I mentioned that their info email address bounced and that no one responded to the support email I sent a few days ago. He didn't really respond to that statement. If I knew these guys would be around for a while I'd consider the KC grill at the ~$1300 price tag but as it stands I think I'm going to move on to another grill option. Likely the OG Grilla.
RanrocSmoker I hope you keep posting about your adventures with the grill, good stuff.
FYI if you go to their listed address on their web page on Google Maps. It is a PO Box in a UPS store in Dallas. So no store front. Probably warehouses elsewhere. I suspect a home office. Which is OK but not for a company that has been making and selling a product for 9 or so years. I agree with caution at this point. Too bad, I really like the KC design.
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Flame ON!
Smoked at 200* until IT of 120. Heated grill up to 650* and then opened the direct flame slats before returning the steaks to the grill.
A little flare up to add some nice char to the steak this afternoon. 1 minute total per side (30 seconds per side then flip x3), and a couple parts still got too charred...but it reminded me of how some of the steaks I've made on the kettle used to come out. Ahh the memories.
And please don't let the juices fool you...it was well rested and much of the juice was there on the plate well before I cut into the meat.
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Also did a couple of pork chops at 500* once the steaks were done.
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I am impressed. You are becoming a top pit master. :clap:
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That steak looks awesome, nicely done.
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Okie and Yorkdude,
Thanks. I'm having a blast. Wish I had time to cook more, but that thing called "work" gets in the way.
I really cook steaks more than anything, and I want to start doing turkey breasts and whole chickens when time permits (and when the afternoon thunderstorms ease up).
I keep thinking I want to buy a rotisserie kit...maybe that'll be a Christmas gift for myself.
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Okie and Yorkdude,
Thanks. I'm having a blast. Wish I had time to cook more, but that thing called "work" gets in the way.
I really cook steaks more than anything, and I want to start doing turkey breasts and whole chickens when time permits (and when the afternoon thunderstorms ease up).
I keep thinking I want to buy a rotisserie kit...maybe that'll be a Christmas gift for myself.
I'm thinking of another brisket. Just me and my wife, so will probably do just a flat. We never eat much meat at one time, so I have to cut it into portions and freeze a lot of it. It is good cold also. Tricky to reheat it after freezing. I was told that the only way to do that right was to put it in a steamer pan. Microwave ruins it IMO.
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Okie and Yorkdude,
Thanks. I'm having a blast. Wish I had time to cook more, but that thing called "work" gets in the way.
I really cook steaks more than anything, and I want to start doing turkey breasts and whole chickens when time permits (and when the afternoon thunderstorms ease up).
I keep thinking I want to buy a rotisserie kit...maybe that'll be a Christmas gift for myself.
I'm thinking of another brisket. Just me and my wife, so will probably do just a flat. We never eat much meat at one time, so I have to cut it into portions and freeze a lot of it. It is good cold also. Tricky to reheat it after freezing. I was told that the only way to do that right was to put it in a steamer pan. Microwave ruins it IMO.
Love sliced cold brisket!
But when I need to heat it from the freezer, I just wrap the portion in foil and stick it in the oven. I never keep track of the temp, but I’m sure it’s around 300-350 for about 45-60 minutes or around there depending on the size of the portion.
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Foil keeps the moisture in also. Good idea and easier.
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I rarely do brisket as I am the only one that would eat it. I do buy from a BBQ place we like and I will just lay slices in a warm skillet to heat or use the SV to reheat.
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You've been silent for a while. How is all going? ???
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You've been silent for a while. How is all going? ???
Hey there! Thanks for checking in.
Been busy with work (end of year projects and chaos). I live in the Orlando area but then travel two hours one way for work, two hours back. Not a lot of time between work and then going after hours to school events for the kids. I do try to squeeze in a few games of Pickleball once a week or so.
But I only get to use the grill about once every other week, if that. Mostly steak, spare ribs, chicken breasts and thighs. Nothing exciting. I’ve cooked bacon which turned out really good. But mostly quick and high heat. Setting the grill to 600 makes quick work of things.
No issues with back burn since that one event. The grill just works and the food is great.
Since it’s really humid here, and I don’t use the grill as often as I’d like, I don’t keep the hopper loaded. I have a bowl that holds two pounds of pellets at a time and just scoop four pounds for my short cooks.
My last spare rib cook was almost 6 hrs at 250, and I scooped ~6 lbs of pellets for it. I had less than a pound left in the hopper (just guesstimating) and I let unit burn them out before shutting down.
The only thing I have time to do regularly around pellet grills nowadays is read forums (including lurking around here! LOL) and look for sales on pellets. I have several bags sitting in bins in my garage from recent sales that I’m dying to get to use!
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Glad the SNH as behaved well. My cook frequency has been down also but nothing new otherwise. I just purchased the SS from shelf for my 590 but not sure I like it. Will need to put some miles on it to be sure.
Hope your winter is mild.
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Glad the SNH as behaved well. My cook frequency has been down also but nothing new otherwise. I just purchased the SS from shelf for my 590 but not sure I like it. Will need to put some miles on it to be sure.
Hope your winter is mild.
I hope the shelf works out for you. Extra space should come in handy, especially when you least expect it!
Winter? What’s that? LOL! Still waiting for some semblance of an Autumn around here.
I was up in Minnesota recently for business and the foliage changing colors were beautiful! Never see that here in central part of Florida.
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Glad the SNH as behaved well. My cook frequency has been down also but nothing new otherwise. I just purchased the SS from shelf for my 590 but not sure I like it. Will need to put some miles on it to be sure.
Hope your winter is mild.
I hope the shelf works out for you. Extra space should come in handy, especially when you least expect it!
Winter? What’s that? LOL! Still waiting for some semblance of an Autumn around here.
I was up in Minnesota recently for business and the foliage changing colors were beautiful! Never see that here in central part of Florida.
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We were in Rochester, Minn. in mid September and it was still warm but lots of rain then. Bet it is spectacular now. We are in Tulsa and the trees are just beginning to color. Lots of cold rain the past week. We will get a full winter like up north but shorter and less intense (I hope). Hope you get more time to "smoke". :bbq:
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Did my first rib roast yesterday! Almost 4 lbs, choice cut...was on sale for $6.99/lb and I was in the mood for steak.
Decided not to slice it into steaks and just smoke and sear it. Created a paste of spices from the cupboard, beef bouillon, olive oil, and soy sauce. Slapped it on and sat in fridge for about 30 minutes while I got the grill set up.
Smoked using 100% Pecan (Lumberjack brand) at 190 until internal temp of 115, took off the grill to rest, then cranked unit up to 550. Back on the grill for about 8-10 minutes, then rested in my kitchen oven for almost an hour. Internal temp after I took it off the grill was just over 130 in the center.
Very savory flavor, great char, BUT I PUT WAY TOO MUCH SALT!!! I thought a big hunk of meat like that needed lots of salt, but I over did it between the kosher salt, soy sauce, and the bouillon. Lesson learned...will no do nearly as much next time.
Some pics on the grill, some pretty smoke from the grill, and money shots!
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Looks great
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Looks great
Thank you, sir! I will definitely be doing this again, and maybe a much larger roast (if the $ is there, and if the wife lets me).
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I usually buy one or two this time of year. Smoke them for an hour or two, sous vide for 8+ hours, and slice for sandwiches. It falls apart in your mouth.
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That is a fine cook of meat my friend.
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That is a fine cook of meat my friend.
Thanks, I appreciate it. I was pleasantly surprised it came out looking just like I hoped, but was kicking myself for the amount of salt I put. The outer crust was salty, not the inner parts. But I wanted to really enjoy the spices I put together. There’s always next time!
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That looks terrific. Nicely done.
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That looks terrific. Nicely done.
Thanks, yorkdude! I feel like I should’ve bought two instead of the one, but this morning I see that the local Winn Dixie has choice rib roasts for $5.99/lbs so I might pick up a couple this week and give it another try.
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Tis the season for the almighty rib roast's and that is a GOOD thing.
Yours really did look absolutely fantastic.
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I usually buy one or two this time of year. Smoke them for an hour or two, sous vide for 8+ hours, and slice for sandwiches. It falls apart in your mouth.
I have got to try this. What temp do you sous vide at? I like a rare rib roast.
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I usually buy one or two this time of year. Smoke them for an hour or two, sous vide for 8+ hours, and slice for sandwiches. It falls apart in your mouth.
I have got to try this. What temp do you sous vide at? I like a rare rib roast.
135°
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Hey all! Hope you and yours are staying safe and as healthy as possible.
Another member messaged me a few weeks ago about my experience with the Eco grill. I wrote that member back, and since it was close to the 1 year mark of owning and using this grill, I decided to use my response as my 1 yr update (and I mentioned in my reply to the member that I might do this).
So, after 1 year with the SNH grill, here are my thoughts (from my reply to the member's questions):
I mostly use it as a grill (chicken, burgers and steaks) and less a smoker. But I did do an 18 pound brisket (about 13 pounds after trimming, and I separated flat from point) and spare ribs over the last two weeks. The brisket took less than 8 hours at 240*.
As far as issues, in December, the igniter went out. I didn’t know it was the igniter that was causing the problem (outlet tripped whenever I tried to start the grill). I emailed the owner and he immediately diagnosed the issue and sent me a new igniter no questions asked. I had to splice the wires to make the new connection because the igniter has a different connector, but he e-mailed me exactly what needed to be done. I think everything is from China.
The body of the unit is actually what I’ve been wanting. I like that it’s stainless steel. No body rust after almost having it a year. I think the fire pot chimney design is unique and efficient. Very little to no ash gets on my food unless I have the flame shield open. I can easily convert to use as a charcoal grill if I wanted since the bottom of the cooking chamber is flat and the burn pot is outside of the cook chamber, a really unique design (I have used charcoal on it to sear steaks).
The controller is basic. No Wi-Fi, but I don’t leave my cooks unattended. The meat temp probe works well and the controller always goes to warming mode when the meat probe reaches its target temp.
Smoking meat, I found that the more food, and larger foods like brisket, keep temps more stable. Smoke flavor is there. It’s not creosote or acrid dirt smoke like I’d get sometimes when I first started to cook on my Weber kettle (charcoal) years ago, but I prefer a cleaner smoke anyway.
I did recently buy a smoke tube out of curiosity and to learn to cold smoke. In my opinion, it’s WAY too smokey! It can definitely overpower the flavor of the food itself, and while it’s been a nice way to add variety to cooks, it’s not necessary to me. The controller does a great job itself imparting smoke to the food.
The cover it came with sucks. It was pretty much disintegrating within the first 6 months and I kept the unit under a covered patio for the first several months with the cover. Water from the sprinkler system and rain still got in it. To be fair I have a brand new cover I bought from Home Depot that looks and feels more durable and better material, but water still gets in! Not a big deal as long as the pellets stay dry.
You might have read about the back burn issue I had a while back. I made adjustments to the controller and fan speed with help from the manufacturer. Everything worked fine. But when I made a switch to using Lumberjack Charcoal Hickory pellets, the fan speed was too fast, pellets burning too hot and fast, blowing flames into the pellet shoot.
Never got a full burn back but it definitely got hot enough to burn the pellet dust on the pellet shoot and cause smoke to go into the hopper (not a big deal but the fan is too powerful for the unit, and the manufacturer even wrote me that that’s why they originally had to tune it down on the programming of the controller).
After contacting Lumberjack Pellets, they confirmed to me that the Char Hickory pellet burns hotter and faster than their 100% Oak pellet. So, I reverted back to the original fan speeds. It works just fine now. If I switch to a different pellet that burns cooler and slower, I may have to change the fan speeds again to accommodate, but it's really easy to do.
BTW, looking back, I now think that my initial burn back problem was caused by wet pellets. My first couple of uses, the unit got caught in a rain storm and pellets got wet where the hopper meets the auger tube. They didn’t burn completely, leading to less heat, causing more wet pellets to be added, ultimately causing a backlog that burned all along the pelllet shoot ramp. (I had to seal with high temp caulk).
Checking the unit to make sure things are dry, especially in the burn pot area has made for smooth cooks.
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That's the end of my response to the user, and essentially that's the gist of my experience with the unit.
I'd buy it again, as I just love the thing. No rust, all stainless, and so easy to make food I enjoy. It was a great price, and I hope the manufacturer stays in business long enough to make other products.
-RrS
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Good report. Glad you are getting good results. :clap:
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Good report. Glad you are getting good results. :clap:
Hey thanks okie!
Throughout all this, I keep forgetting to mention how surprised I am on how quiet this grill is. Before buying it, I would watch videos on other units and I’d hear how loud the fans were. Even the GMG units at local stores were pretty loud. I was prepared for the same. But, this grill isn’t loud at all even running at full blast. I bet the heat shield/drip pan design has a lot to do with that since it’s enclosed.
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Any word on if this company is still around? I found a brand new KC unit on Marketplace for a great price, but am a little worried about long term service. Anyone been able to find replace parts online if need be? I have an old Memphis Select and I thought this might be a decent upgrade.
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Any word on if this company is still around? I found a brand new KC unit on Marketplace for a great price, but am a little worried about long term service. Anyone been able to find replace parts online if need be? I have an old Memphis Select and I thought this might be a decent upgrade.
I haven’t reached out to them since December of last year, via email. Let me know if you want the email and I can PM them to you.
I don’t think they’re updating their website or the Amazon pages they had set up for product info. I’m thinking they are not in business anymore, but don’t quote me on that.
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The Smoke-n-Hot web site directed me to Amazon when I clicked on "Where to get yours." Amazon lists them as "Currently unavailable."
Not a good sign.
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Sounds like you are still happy with your SNH. When I first spoke to the partner who was available, I found him to be pleasant and helpful. When I changed my mind the unit was already in my city, but not delivered. I made the return without ever having possession of the pit. I had the cover which had been sent earlier (it was for the KC model?). He just told me to keep it. That was the last time I had any contact. I note that the website was still the post office from which it ships. (he works out of his house--or did). I think the units are warehoused in another state. That is all I can offer.
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Definitely seems like they are out of business. If I can get this brand new in the $400-500 range, I think it’s still worth it. It seems to use similar parts as some other grills out there.
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Sounds like you are still happy with your SNH. When I first spoke to the partner who was available, I found him to be pleasant and helpful. When I changed my mind the unit was already in my city, but not delivered. I made the return without ever having possession of the pit. I had the cover which had been sent earlier (it was for the KC model?). He just told me to keep it. That was the last time I had any contact. I note that the website was still the post office from which it ships. (he works out of his house--or did). I think the units are warehoused in another state. That is all I can offer.
Sure am happy. It cooks the food I like. If I ever need to start cooking/smoking for larger parties, then I might consider something in addition, like the Camp Chef XXL due to space. But it's just our small tribe and we're more into grilling than smoking (I am smoking some spare ribs right now, through).
Dan (one of the owners that I've communicated with) seems like an upstanding guy. Very helpful and straightforward with sharing information and support.
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Definitely seems like they are out of business. If I can get this brand new in the $400-500 range, I think it’s still worth it. It seems to use similar parts as some other grills out there.
Personally I think it's worth it at that price range. As long as you are ok with knowing that there might not be ANY support or that tracking replacement parts might be time consuming, if you like the style and materials, it might be a great deal.
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As I recall, once you recognized that the original trouble was due to water leakage, and sealed up your hopper, etc. that you had no real other problems. I think you also made a fan speed adjustment as well. Personally, I do like the design concept, and believe that if the owners had done a better job of marketing and managing, that they could have done well. When I spoke to the co-owner/producer early on, it appeared that there were 3 or 4 partners and he was not happy with having to do all the marketing and trouble shooting himself. I did some sleuthing and found that the web page pictures and business address were a post office box in Dallas, Tx. Some additional findings were that he works out of his house in a residential area, and a warehouse in Washington State?
It was my deduction that these guys got together, designed the pellet grill of their dreams with all the ideal features and then embarked with limited marketing, and poor support, and no full time home base. Bottom line, a classic failure to prepare and run a business. That is my limited conclusion.
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As I recall, once you recognized that the original trouble was due to water leakage, and sealed up your hopper, etc. that you had no real other problems. I think you also made a fan speed adjustment as well. Personally, I do like the design concept, and believe that if the owners had done a better job of marketing and managing, that they could have done well. When I spoke to the co-owner/producer early on, it appeared that there were 3 or 4 partners and he was not happy with having to do all the marketing and trouble shooting himself. I did some sleuthing and found that the web page pictures and business address were a post office box in Dallas, Tx. Some additional findings were that he works out of his house in a residential area, and a warehouse in Washington State?
It was my deduction that these guys got together, designed the pellet grill of their dreams with all the ideal features and then embarked with limited marketing, and poor support, and no full time home base. Bottom line, a classic failure to prepare and run a business. That is my limited conclusion.
Yep, no major problems since sealing the moisture points.
Not sure what happened with their company, but they had been around for several years selling non-stainless versions of the grill (I was able to find a couple of old posts and videos somewhere from late 2000s to early 2010s if I recall correctly). The KC grill and the unit I have look just like stainless steel versions of grills they sold for years. But, to your point, poor marketing, or planning and/or execution appears a possible reason...or maybe they just didn’t want to be in the business anymore? Trying to keep up and innovate might not have been their strength.
Maybe they did it as a side gig to see if it was worth their time to do full time? I have no idea, but I do wish they stuck around because I think they had something good with this line (of course tweaks are needed and quality control is key). Solid first pellet grill for me!
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As I recall, once you recognized that the original trouble was due to water leakage, and sealed up your hopper, etc. that you had no real other problems. I think you also made a fan speed adjustment as well. Personally, I do like the design concept, and believe that if the owners had done a better job of marketing and managing, that they could have done well. When I spoke to the co-owner/producer early on, it appeared that there were 3 or 4 partners and he was not happy with having to do all the marketing and trouble shooting himself. I did some sleuthing and found that the web page pictures and business address were a post office box in Dallas, Tx. Some additional findings were that he works out of his house in a residential area, and a warehouse in Washington State?
It was my deduction that these guys got together, designed the pellet grill of their dreams with all the ideal features and then embarked with limited marketing, and poor support, and no full time home base. Bottom line, a classic failure to prepare and run a business. That is my limited conclusion.
Yep, no major problems since sealing the moisture points.
Not sure what happened with their company, but they had been around for several years selling non-stainless versions of the grill (I was able to find a couple of old posts and videos somewhere from late 2000s to early 2010s if I recall correctly). The KC grill and the unit I have look just like stainless steel versions of grills they sold for years. But, to your point, poor marketing, or planning and/or execution appears a possible reason...or maybe they just didn’t want to be in the business anymore? Trying to keep up and innovate might not have been their strength.
Maybe they did it as a side gig to see if it was worth their time to do full time? I have no idea, but I do wish they stuck around because I think they had something good with this line (of course tweaks are needed and quality control is key). Solid first pellet grill for me!
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We are basically in agreement. I have had a similar business model in the family that failed for the some of the reasons discussed. Great idea, good planning, good marketing, great product, but a poor management, and no one gave up their day jobs to take firm control of the day to day needs. And in particular, when there was a need to change or adjust management, there was no one to do so. Also, a big issue for failure in small businesses--Insufficient funds to maintain during the start up period. 70% of small businesses fail mostly do the poor funding.
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Went and looked at the KC in person today. Price is $450, brand new. Wasn’t super impressed with the quality of stainless steel. While it’s 304 stainless, the gauge isn’t anywhere near what the 430 is on my Memphis Select. Everything was pretty light weight across the board. The seller is really nice and only about 5 minutes away. He bought this as an Amazon return and hasn’t had much interest yet. I told him I’d take a couple more days to think it over. Overall, pretty solid grill and at the $450 price tag it’s probably worth it. Really like the easy maintenance involved and the slide and seat is nice. I’m just not sure this ever should have been a $1800 grill.
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Went and looked at the KC in person today. Price is $450, brand new. Wasn’t super impressed with the quality of stainless steel. While it’s 304 stainless, the gauge isn’t anywhere near what the 430 is on my Memphis Select. Everything was pretty light weight across the board. The seller is really nice and only about 5 minutes away. He bought this as an Amazon return and hasn’t had much interest yet. I told him I’d take a couple more days to think it over. Overall, pretty solid grill and at the $450 price tag it’s probably worth it. Really like the easy maintenance involved and the slide and seat is nice. I’m just not sure this ever should have been a $1800 grill.
I think you’d get so much more for $1800 nowadays. I don’t remember what it originally sold for, but I do remember telling myself I wouldn’t pay THAT much for a KC. I’d rather have saved up for a Memphis.
I do remember that I wanted a Firecraft, and was willing to pay the $999 for that, but since they went out of business and I came across the Eco for same price, I was willing to take the risk. Can’t comment on the gauge of the metal, only that it’s similar to my old gasser, and it didn’t concern me.
Knowing what I know now, I’d buy it for $450 brand new.
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Just talked to the seller and he accepted an offer of $250 to get it out of the garage. At that price, I can’t pass it up. Going to pick it up tomorrow. Thanks for the feedback everyone.
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Just talked to the seller and he accepted an offer of $250 to get it out of the garage. At that price, I can’t pass it up. Going to pick it up tomorrow. Thanks for the feedback everyone.
Fantastic price. Hope it works out for you!
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Just talked to the seller and he accepted an offer of $250 to get it out of the garage. At that price, I can’t pass it up. Going to pick it up tomorrow. Thanks for the feedback everyone.
Even I could not refuse it at that price. Hopefully, all the controls, wiring, seams etc are intact. Please keep us informed as you get it up and running.
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Just talked to the seller and he accepted an offer of $250 to get it out of the garage. At that price, I can’t pass it up. Going to pick it up tomorrow. Thanks for the feedback everyone.
...Hopefully, all the controls, wiring, seams etc are intact...
Agreed, Okie!
Hey Jlm5151...you might want to run a bead of high temp caulk in the hopper and around where the hopper meets the auger, if it hasn't already been done.
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Just talked to the seller and he accepted an offer of $250 to get it out of the garage. At that price, I can’t pass it up. Going to pick it up tomorrow. Thanks for the feedback everyone.
...Hopefully, all the controls, wiring, seams etc are intact...
Agreed, Okie!
Hey Jlm5151...you might want to run a bead of high temp caulk in the hopper and around where the hopper meets the auger, if it hasn't already been done.
Thanks for the advice! Do you still have the contact you mentioned earlier just in case things go south on the grill? I’m assuming most of the parts are still out there in some way shape or form, but it would be nice to have someone point me in the right direction for #s.
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Just talked to the seller and he accepted an offer of $250 to get it out of the garage. At that price, I can’t pass it up. Going to pick it up tomorrow. Thanks for the feedback everyone.
...Hopefully, all the controls, wiring, seams etc are intact...
Agreed, Okie!
Hey Jlm5151...you might want to run a bead of high temp caulk in the hopper and around where the hopper meets the auger, if it hasn't already been done.
Thanks for the advice! Do you still have the contact you mentioned earlier just in case things go south on the grill? I’m assuming most of the parts are still out there in some way shape or form, but it would be nice to have someone point me in the right direction for #s.
Sent you a PM
Keep us looped in on your journey with this
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Picked up the Kansas City last night for $250 and at that price, I have absolutely no complaints so far. It has a couple fit and finish issues and has a little damage from shipping, but nothing that hurts the performance of the grill. The stainless is pretty nice and heavy duty. Probably not to the standard of my old Memphis Select, but Memphis is also in a different price bracket. Had some initial issues with the controller being stuck in Celsius, but was able to figure out that there is a toggle on the back from a Louisiana Grill manual as they are the have the same controller. The controller is also very similar to my old Memphis ITC controller but does behave a little different. The KC seems to be more active in providing accurate temps when opening in closing the lid. The Memphis really never changes and I have a hard time believing it’s accuracy at times. I’ve reached out to Dan at Smoke N Hot grills just for a some general questions around PID settings and potential replacement parts of need be. Haven’t heard anything, but it’s only been a day or so. I’m not optimistic about a warranty of any kind, but I am optimistic he could point me in the right direction should I need anything. As others have mentioned, the removable firepot and grease trays really are a game changer. Let me know if you have any questions.
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I am not familiar with this grill. What is inside both of those front drawers?
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The KC seems to be more active in providing accurate temps when opening in closing the lid. The Memphis really never changes and I have a hard time believing it’s accuracy at times.
Impossible for any grill to be 100% accurate all the time. That is part of the algorithm to keep from showing swings.
Even with lid closed, temps do swing some as different amounts of pellets drop, but temp shows no change.
I guess it is to make customer feel good, and keep them from calling and asking why my temperature doesn't stay constant.
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I am not familiar with this grill. What is inside both of those front drawers?
The drawer at the very bottom should be where the two grease pans/buckets are housed. The door above it is to access the ash pan...it just slides out and you dump the ashes.
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Lots a grill for $250. At that price, you can afford some hiccups along the break in trail. As I recall, the salesperson/partner was "Dan" He might be worth a call for advice on any algorithm adjustments that may need to be done. I know there was an issue with the fan speed, that RanrocSmoker is aware of, etc. He was a pleasant person to work with as I recall and would be your only point of contact for this pit. I think his phone number was available on the home page of their website. I hope you have great fun with this pit. I really like the design concept.
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Nice snagging that one. Hard to go wrong for $250.
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I am not familiar with this grill. What is inside both of those front drawers?
The drawer at the very bottom should be where the two grease pans/buckets are housed. The door above it is to access the ash pan...it just slides out and you dump the ashes.
This is correct. Similar to the Eco setup.
So far it seems to be a better grill than smoker. I’d like to see more consistent smoke than I do at 225 and below. Maybe the Memphis and Bullseye have spoiled me, but I still see quite a bit of smoke in the 250-275 range on those, but not so much on the KC. I’m sure this can be accomplished through some PID settings though. I love the slide and direct grill feature. It’s great for finishing off chicken, brats and burgers after some smoke. My Memphis has never been able to put any sort of grill marks on anything. The KC is great in that regard.
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My Memphis has never been able to put any sort of grill marks on anything.
How hot does your Memphis get?
I get great grill marks at 500+.
The pic was at 550
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My Memphis has never been able to put any sort of grill marks on anything.
How hot does your Memphis get?
I get great grill marks at 500+.
The pic was at 550
My Select gets up to 500, but it’s not really worth the hassle and never seems to be that hot at the grates. I actually mounted a Camp Chef Sidekick to the side of it for direct grilling.
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I'd like to see a pic of that sidekick mounted on the Memphis.
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I'd like to see a pic of that sidekick mounted on the Memphis.
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did you have to drill any new holes or did the sidekick match up to mount properly
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1st time I have ever heard a Memphis owner say that! Even a Select owner!
My Memphis has never been able to put any sort of grill marks on anything.
(https://i.imgur.com/piCpnyQh.jpg)
(https://i.imgur.com/0qkCqfwh.jpg)
(https://i.imgur.com/g32NSleh.jpg)
(https://i.imgur.com/OJbcOEkh.jpg)
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I’m probably exaggerating a little on the grill marks, I’m just a sucker for a little direct flame. My Memphis doesn’t have the direct grilling feature so the sidekick has been great. As far as the mounting of the sidekick, I had to drill the holes on the side of the Memphis. It was pretty easy, just created a template and did my drilling. I used a little fireblock around the bolts so there isn’t any heat loss or anything.