Pellet Grill

[tRidiot]

Well that was interesting... my Yoder will definitely get hot. lol

Overheated my probes, which are rated to 572°F, stopped reading them.

Also didn't change the foil on the drip pan from the last couple cooks - **** got HOT and SMOKING up a fire! Who says pellet poopers don't make smoke?!?!?!?! lol. No, I know, not the smoke you want. But it was ROILING out of there.

Also, when I opened the lid, the drip pan caught on fire, serious flames. Singed my arm hair when I closed the lid to smother it a bit. Who says you can't sear on a pellet pooper???

All in all, it was pretty funny. Gonna need to clean it out, hopefully my probes will be ok and aren't ruined. lol

 

[donner]

Well that was interesting... my Yoder will definitely get hot. lol

Overheated my probes, which are rated to 572°F, stopped reading them.

Also didn't change the foil on the drip pan from the last couple cooks - **** got HOT and SMOKING up a fire! Who says pellet poopers don't make smoke?!?!?!?! lol. No, I know, not the smoke you want. But it was ROILING out of there.

Also, when I opened the lid, the drip pan caught on fire, serious flames. Singed my arm hair when I closed the lid to smother it a bit. Who says you can't sear on a pellet pooper???

All in all, it was pretty funny. Gonna need to clean it out, hopefully my probes will be ok and aren't ruined. lol

we have a friend who can sear on his. can't recall the brand, but we've done steaks with no issue and did two dozen pizzas one night for his wife's grad students. plenty hot. only issue with the thing has been that the CPU died and rendered the thing useless until he replaced it.

 

[tRidiot]

Well, looks like I probably toasted at least 2 of my thermometer probes. lol DOH! Those things are $15 each. <sigh> Gonna have to check the others against my instant-read in some cold water and some boiling water to make sure they're not screwy, but a couple of them leaked some red stuff out, which I'm guessing was some waterproofing stuff. High-temp silicone or the like. <sigh>

So, I'll end up replacing a few of my 6 probes I used, I'm guessing.

 

[Personofinterest]

I would say 9-3 and that limits one to chix and ribs. Must be done on site. The chili could come from home as long as it below 42 or above 160 when it’s entered for safety sake.
Answer to cook off post.

 

[beastep]

Well, looks like I probably toasted at least 2 of my thermometer probes. lol DOH! Those things are $15 each. <sigh> Gonna have to check the others against my instant-read in some cold water and some boiling water to make sure they're not screwy, but a couple of them leaked some red stuff out, which I'm guessing was some waterproofing stuff. High-temp silicone or the like. <sigh>

So, I'll end up replacing a few of my 6 probes I used, I'm guessing.

Are probes pretty much the same? Mine has 2 ports but only came with 1 probe.

 

[tRidiot]

Are probes pretty much the same? Mine has 2 ports but only came with 1 probe.

No, they aren't. There is some crossover, but it's difficult to predict. I found out my iGrill2 probes work with my Fireboard, but my Maverick probes do not.

 

[dennishoddy]

That's a good tip right there. A lot of people will use green wood or water soak it. That actually makes for an inefficient burn. The best smoke flavor comes from real light smoke which is what you get from dry wood that burns well.

Then the eaters smother it in BBQ sauce before even tasting the meat.

 

[Ignored Member]

Then the eaters smother it in BBQ sauce before even tasting the meat.

Damn Dennis, you've got a real problem with bbq sauce.
Used sparingly it's a great enhancement.

 

[Jwryan84]

Then the eaters smother it in BBQ sauce before even tasting the meat.

Lol, so true. I just want that bark, the sauce is the juicy fat, that's it

 

[tRidiot]

No sauce!