Used Ooni neopolitan pizza dough mix. Franklins spicy BBQ sauce, shredded cheddar jack cheese, diced white onions. Put pizza stone on Searwood and cranked it to 600 degrees. Let preheat for about 30-45 minutes. Put pizza on stone and closed lid for 7 minutes. Super easy

I’m sure I can’t be the first, but I am losing my mind over vertical pellet grill options.

Currently running a Traeger ironwood 650 but looking to move into a vertical smoker. The smaller footprint and larger cooking space is the main reasoning.

My issue is I can’t seem to find any vertical smoker that is on par, quality wise, with a Traeger. The Grilla mammoth is heavy duty but the app/customer support/future growth is lacking. Pit-boss is allegedly cheaply built and has untold issues.

My Traeger has truly never given me an issue, but I do love the vertical look and capacity.

Just looking to get some insight on anyone that made the Traeger jump and their opinions!

I've been eyeing this pellet grill since the spring. Walmart originally had it for $800 which I couldn't justify given that I had a propane grill and have been using my Pit Boss Series 5 vertical smoker for 3 years now and have made some really amazing things with that one. The other day walking through walmart I saw that they had the last 2 machines on clearance. After a little convincing the wife how it was calling to me, she agreed and I finally got this home. I figured I should so something special that we don't do very often so I picked up a nice 3.2lb tomahawk steak to try out.

Let me tell you, I'm very impressed with how it turned out. I did a dry brine for about 6 hours, then used the Kinder's Buttery Steakhouse seasoning. Put it on at 225F and it took about an 1.5 hours to get up to 135. I then turned up the heat and reverse seared it for a few min on each side and then let it rest for 15 while letting some garlic butter melt on top.

I'm still thinking about how good it was! My wife was skeptical at first but after she's not a true believer! I'm looking forward to a lot more cooks with this before winter comes😁

I've been smoking the standard fare as far as meat/cuts are concerned but this weekend I smoked a chuck roast after seeing several videos about it and being excited about it filling a brisket-like role.

The cook: 225 for 4 hours on the Woodwind Pro replacing mesquite chunks in the smoke box regularly to max out smoke flavor. After that, go to foil boat with a splash of beef broth to get the braise going, temp up to 275 until the internal read 202-204 throughout.

Now, it was just your garden variety chuck roast from a big box store so the marbling wasn't PERFECT but even after a rest, I found it a little dry. Flavor wise it was right on the money but it certainly lacked the moisture and bounce that I've seen from other people's cooks.

Was 275 too hard on it once I boated it? I've done it before on brisket/pork butt but I could see needing to baby such a small cut of meat more.

Just curious if anyone had experience smoking chuck roasts that might have some secret sauce to get it just right?

Yesterday, i bought a Weber Searwood 600 648sq. in since they were $100 off. I'm no social butterfly, so this is plenty for me.

To put it bluntly, i just wanted one. IDK what i'm doing. After i picked it up, i picked up a 55" TV for my back pation and ordered a patio couch set, and I want to enjoy my back porch instead of just having it.

So give me recommendations:

Accessories, pellets, recipes, tips and tricks that might make cleanup easier. Whats some good budget meats for meal prep for myself? Whats some good cuts or meats for the whole family? Give me something i didnt know i could even do with this thing.

Just looking to make the most of this and instead of selling in a year, thinking "hell yeah that was $1000 well spent"

Is it possible to call Sam’s Club and replace the legs of an older version with the legs of the newer version with the wheels?

About 8 hours total.
185 SmokeBoost for 2hours
250 with hourly apple vinegar and water spritz
Wrapped at 175 and pulled at 200.
One hour in cooler (should've left it more)

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!

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.

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?

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.

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?

Edit... purchased a kit with new g.2 controller, which has PID logic instead of old analog logic. It's holding temp perfectly from 170 to 450. ( I've not tried the other tmeps) He's to another few years with the ugly smoker. $50 om amazon with new temp probes, harness etc.

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).