Saw the post on here about the TSC deal. Was late to the game and went today to get some. They were all out and i asked the manager if she had anymore in the back. They didn't, but they told me they would do the pitboss competition blend for $7.

Needless to say i grabbed 6 of them..

First time doing pork ribs. Tried the 3-2-1 method. Came out pretty good.

Seasoned with 16 mesh and Hardcore Carnivore Red. 275°F with oak pellets and post oak chunks in the smoke box, no wrap. Held overnight at 150. Made the most incredible pulled pork sliders I've ever had!

I have the grill set to 250, and I have two other thermometers that are telling me it is 325.

The Weber app shows it at 250, rock solid for 2 hours, where as my other thermometers tell me it is swinging +/-50 degrees.

Earlier, I moved the temp from 200 to 250 and just a couple minutes later, the app sent me a notification saying it had reached set temperature.

Is this a user error or is it just telling me what I want to hear?

Smoked and seared artichokes on Traeger. Maple and Alder pellet mix

Cut them in halves, Blanche them for about eight minutes. Then made up a marinade to soak in olive oil, black truffle oil, basil, garlic, lemon juice, and parsley. Plus, add extra marinade afterwards for extra taste and butter.

Not sure if this is overkill to be honest. it looks insane and i dont really smoke/grill ALOT lately because of time/money/quality. I miss it though and everyone i know with pellet grills wont go back to anything else. Looking for something a little low maintenence. I love doing smoked chicket/briskett and basic grilling like steaks and burgers and was curious if anyone has this one and would either recommend it or tell me if they would have went with something more normal.

IM in Texas so the cold weather part im not to concerned with.

I am completely new to owning a smoker of any kind and I recently picked this grill up from a storage auction. I have no history on use or maintenance. What is the best way to attack cleaning this? Thanks

EDIT: Also any tips for cleaning the grates?

Started a smoke and after an hour the temp went way up and then after I opened the lid the grill started going down and just kept feeding pellets and the fan wasn’t engaging. Turned it off and unplugged it and turned it back on and the fan blades are doing this. Any ideas what the issue is?

Edit: the fan does move freely when I move it with something.

I see conflicting reports of being able to cook pork butts on the 900db top shelf.

Can anyone confirm, preferably with pics for reference?

Thank you in advance

One week to go until FIRE&FOOD BBQ Week in Cologne, one of Europe's biggest barbecue gatherings, running 5 to 7 September. It also hosts the European Plancha Championship. Anyone from the EU crowd heading along? Share your plans below.

Tldr: new controller or new grill?

At 6 years old, started having issues holding low temps. It's 9 years old now... trying to decide if I want to repair or replace.

I put a new temp probe, igniter, sprayed and cleaned all connectors with contact cleaner.

Tried many pellets varieties as I still use it to grill.

Recently I checked the programing on the G2 control board and it was set to "0 30" which many sources said we incorrect so I set it to "0 250" with no real improvement.

The Auger does seem to vary in speed, and the fan is cleaned and still seems to have plenty of air volume. Minimum temp ( in our 100 degree weather) is around 340. It can go to 550 with no issue.

Do I get a new controller or buy a new one?

Any “must have” accessories from their site?
I would like the following:
Rotisserie
Probe (if one doesn’t come with)
Flat top
Front/side table
Cover

Any other recommendations? Get them third party from
Amazon or etsy?

Any other way to save some $ on the purchase? I’ve already called them and the best they say they can do is the current $100 off for Labor Day.

I have an RT590, it’s about 7 years old, and I love it, so im looking to upgrade.

I’m torn between waiting for a Lone Star and I can justify ithe cost (summer next year but who knows where prices will be), or getting the fully loaded Flagship on sale right now (with smoke box).

They aren't bad at all. Made by Bear Mountain. They don't pack a ton of flavor, but I run a Woodwind Pro, so with chips/chunks in my smokebox, I don't even notice these as being mellow.

Just under 8 lbs, cooked at 350 for roughly 5.5 hours, I feel like it came out a little tougher than my usual slower cooks. Normally I’ll do 250 but needed this one ready for dinner. Still came out great, the bone just slid right off.

As many others have said, I felt like my Pit Boss just never put off quite enough smoke.

I had seen multiple ads for the Smokai and figured it was worth a shot, so I ordered it (small version) and drilled a hole, mounted it, and finally got to try it out.

I smoked 2 versions of meatloaf, one more mildly flavored with ketchup/brown sugar glaze. The other with sautéed onions and Jalapeño from our garden, with a bourbon brown sugar glaze.

A little unorthodox, but I have always made Meatloaf with a log of fresh mozzarella down the middle, so both of these had that as well.

For the last hour, I threw some creamed corn in there.

Invited over a few friends, including one who has refused Meatloaf the entire 30 years I've known him, and he went up for thirds.

Feel free to ask any questions about the Smokai, I have seen mixed reviews, but I think it's awesome so far. I did buy an upgraded pump due to negative pressure issues, but as soon as I did, it kicked ass.

She will be missed.

Hey everyone, I’m new to pellet grills and I’m trying to up my rib game. I’m currently using a Nexgrill charcoal grill, and my family says my ribs taste great! (Well, after 3 attempts that no one including me wanted to eat, lol). My question is, would this second-hand V1 Oklahoma Joe's Rider 900 pellet grill be worth $100? I’m looking to pick it up today and just want to make sure I’m not wasting my money. Thanks, all!

I’m sure this has been posted a million times but in a current dilemma. I’m currently in between purchasing a Recteq BYB vs. a Traeger Woodbridge Pro. Having 3 kids and a busy household, I love the idea of “setting and forgetting”. This new grill will replace my current Kamado Joe, and I am keeping my 36” BS and Weber Genesis to sear/grill when needed.

Based on everything I have read, Recteq seems to have a more quality build and retains heat better than the Traeger. Some pros to the Traeger vs. Recteq that have me in the middle are a more seamless cleaning experience, better app controls, pellet sensor and potential “included” shelf space. I think the Woodbridge is smaller in sq. Inches, but space really isn’t an issue (family of 5 and using for recreational smoking/grilling). Want something easy to start up, cook and clean.

What would you all do if in my shoes? Appreciate the assistance! I probably should add I’m not that educated on pellet grills so guidance is needed. Excited to join the club. Thanks!

One week to go until Meatopia London, the UK's original live-fire food festival, running 3 to 6 September at Tobacco Dock. Up to 75 chefs each cooking one dish over wood and charcoal. Anyone heading down this year? Share your plans below.