Nice video. My understanding is that many modern pellet grills are designed so both the speeds of the fan and auger are variable, they act to create a variability in pyrolysis which results in some temperature swing. They do so in order to get more complex smoke flavors from the burning pellets.
Unlike any grill, a clean grill is a happy grill.A happy grill makes excellent food.Keeping the grill clean is very important especially with pellet smokers and for any grilling machine for that matter
Thanks, Jake! Appreciate the video. Agree that pellet grills often get a bad rap as the "easy bake oven!" Not true - they're a great tool! In addition to my Yoder pellet smoker, I have a Memphis grills pellet smoker. One thing that I have always noticed, even been amazed about, is the lack of temperature swings with the Memphis grill, almost too efficient if that makes sense. You make a fair point about the number of variables involved and the challenge to keep a solid baseline, and it has me wondering. It would be interesting to have a head-to-head comparison of the PID's across the pellet grills and their programming logic.
The problem is that maybe brands don’t show accurate temps on their controllers. Probably have to have a bunch of the same wireless thermometer and do it that way. Prob show some interesting results. 🍻
Hi, only ever using a pellet grill (first a Treager now a Yoder), I’ll stick to learning and using it. I’ll leave the “stick burners” to the other people and restaurants. Thank you for an entertaining video.
No problem, congrats on the Yoder. Sign up for my newsletter at www.pelletgrilllsecrets.com and you’ll get my 11 secrets to more smoke on a pellet grill. 🍻
MYTH #5 commentary is spot on. FYI, my highest degree of temp swing is BEAR MOUNTAIN OAK PELLETS while the least is BBQ DELIGHT MESQUITE. This is why I like Yoder and the Firebird temperature system because all these observations are documented and can be saved as sessions for reference.
I have a pitboss and i feel like i get very minimal smoke flavor and it does have big temp swings but it is very easy to use. Have you ever used an electric smoker?
You'll get less smoke with an electric smoker. Also, you shouldn't be getting huge temp spikes. For smoke flavor, depends on a few factors, but if you're comparing to an offset, yeah you'll never win
I started with an electric barrel smoker. There are some tricks to get more smoke out of a pellet grill, but start by using high quality pellets. If you are using Pitt Boss, throw them out. Check out www.pelletgrillsecrets.com and sign up to grab my 11 secrets to more smoke on a pellet grill. 🍻
That sounds pretty awesome.I haven't tried the one for trigger yet.I just used my Pizza oven and I cook pizza on that It was just stating for the purpose of the video other features sets that would come with that type of thrill
I get the draw to a “pellet grill” but you’re limited to only 1 fuel source. Then you have to plug it in to an electrical outlet on top of that. I prefer a Weber style grill! I can throw in briquettes, lump charcoal or even wood depending what I have on hand. To each their own as they say . Great video keep em coming 👍
One fuel source that has different flavors. You can also use charcoal pellets now. I haven’t tried them, but people say good things. That’s why have 4 smokers though. I like different things haha 🍻
I am a grill newb. Father In Law gifted us an Ironwood 885 in 2023. Haven’t tried brisket or anything beyond the simple things. I feel like the thing that I am most needed to learn now before anything is how to season mean. Pork is easier than other meats. But beef and chicken I still haven’t found satisfactory ways to season to my taste preferences. But, the few things I’ve figured out I love and get enough flavor for my needs. Wife also doesn’t like heavy smoke flavor, so pellet works for us.
If you sign up for my newsletter at www.pelletgrillsecrets.com the next page will offer you my mastery bundle. It’s a bunch of easy to follow recipes that will help you make brisket, pulled pork, and several other favs. Might be helpful. 🍻
Good video For #1 - Other reasons I've heard for open lid is to wait for white/dirty smoke to clear before closing lid. That a BS myth as well? For #2 - I have a Cabela that has a dial to open slats above fire pot to sear. Works. Pretty well actually. But when doing something like a reverse sear, prefer to have grill grates on nat gas bbq next to smoker and do it there. Just a preference thing For #5 - Agree completely about temp swings. I was surprised that you didn't mention something like Meater probes. They show ambient temp in the smoker and graph clearly shows all the temp swings during a cook
Thanks #1 white smoke is blown out of proportion I think. A little white smoke in the beginning won’t hurt anything at all. This is more an offset thing. Dirty fire the whole time will produce bad food. You can also do the same on a Kamado if you keep adding wood throughout the cook. #2 if you have multiple grills that works too! #5 yeah they will show you the swing as well. I’ve often wondered how accurate they were though, especially if the probe is deep on the meat. Then the ambient sensor won’t be accurate. 🍻
My grill exploded on shutdown. If there isn't a constant flow of O2 (fan shuts off after rundown) smoldering pellets can reignite and the rapid expansion, will blow the doors/lid open. Mine blew the handle off and bowed the unit enough to drop the grates. The manufacturer replaced the entire grill under warranty. I always start and shutdown with it open now. My guess on initial light-off is what you eluded to...... The hopper is too full of pellets or ash causing it to prevent constant air flow when it lights.
What I would say is not everybody?Can afford a brand new trigger ironwood, which you could put the induction cooker on the side.Add-on or could forward a trigger timberline, which has it built-in?You could do a nice reverse here like it's the 600° I use their cast iron skillet with it.Takes sixty seconds to get to that temperature excellent for reverse hearing
And that's also a great statement about the halfway mark of this video. He makes a great point. Any cooking machine is not as simple as what it is. And the foods just gonna come out a certain way. As I like to put it, you have to learn how your machine likes to dance and do that. Delicious food making dance together. Once you learn your machines, you learn how to get the flavor profiles. You are looking for like anything. That's worth something takes time and effort, but won't you figure it out? The ease of cook is on match
And lastly, just to say I am a happy and proud owner of a trigger timberline, greatest grill and cooking machine.For outdoors, I've ever owned treated myself on my 40th.Birthday was well worth it in my opinion, but to each their own but the speech was set and just the machine itself.It's elegant cooks great love it
I also use a Weber guess I have a spirit too I also use a Weber kettle. I have a pitbull's griddle and my trigger timber line. So, luckily for myself I have a multitude of machines all set to go with my pizza oven. Besides, my air fryer in the home. Lucky enough to have new appliances. So I have a lot of different machines and different ways to pull off my cooks but I understand that doesn't work for everyone. I'm just one of those types of likes a lot of different toys to do what I enjoy
I have a Camp Chef, never had a problem searing anything even with the sloping grease tray in place. Definitely has temp swings. Did a pork sirloin on the weekend, set it to 190, smoke level 10, probably swung between 175 to 210-215. Now, I also had a smoke tube in it, and it was beside the temp probe, so that likely had an effect, in the end, meat came out great....so don't really care.
I had a RecTec (before the name change) and I assure you that the RecTeq mafia will tell you that their temps are rock solid. They post all the time in the forums. I know, I was there. Now I have a Yoder and understand that not only are swings happening but it actually helps because with swings comes smoldering - i.e. smoke.
My Pitts and Spitts Maverick 1250 is one of those they will stick to the set temp as the actual temp even if it’s 15 degrees off. One thing that got me to really know this controller is when they upgraded to the newest firmware it caused my smoker to run like 20 degrees too cool (verified by probes in the chamber) and would never adjust to where it needed to no matter how many hours of cooks passed. They were no help and they told me to put away my thermometers which I did not appreciate. I found that value C13 in the programming menu is the RTD temp probe gain and you can adjust the set point where the smoker wants to be. I had to figure out what going up or down on the values did and I was able to dial my pit in to the set temp being what I wanted on the middle of the lower grate (of course temps vary around the chamber but I used that as a reference). Later on I modified my firepot to add two more holes near the igniter to make more smoke (and it does) but adding more caused the pit to run hot and would never adjust down. Fiddling with the C13 value was able to adjust it to where it needed to be. Later on I saw in one of their videos that the drip tray (which has about and inch of play left to right) should be to the left all the way which block a lot of hot air to get to the RTD probe in that area. I tried that and it made my pit to run hot by 15 degrees. Long story short, at least from my experience of using Traeger, GMG (which I still have), and Grilla Grills, the Pitts and Spitts controller is the biggest offender of showing a flat plus completely false reading if your C13 gain is not dialed in. All the pits I mentioned at least showed swing and a temp represented by actual readings inside. GMG is a bid different on the old ones because it takes an extra hot reading on purpose near and opening on the drip tray. Their temps are way off due to the games being played in the software but at least it’s consistent and predictable. If anyone wants tips in dialing in their Maverick pellet smoker hit me up on a comment on the video about it on my channel. I have done a few different things to my firepot and the graphs don’t lie…I’m marking the controller work hard at maintaining temp but there are more temp swings (mostly less than 15 from an upper to a lower swing) and an almost non stop smoke now from 275 and below. This was never the case before my mods.
Yes, I have the latest.Track of timberline it's just not an X, L, but it's the latest one on the line.They are very expensive but excellent So long as you know what you can expect while using it But that's why I couldn't pass.Also I got a great deal I should pay a little more than 2000 with taxes but I got a cover.I got pop unlock accessories Got triggers on cast.Iron pans and things of that nature Eight different types of pellets there are big spots A little wet drive back just to do everything really Whole 9 and I paid like 2400 bucks for all that.Sometimes you got to strike when the iron is hot
FYI: I was a very early adopter of Traeger, I think there were less than 1000 manufactured. When I bought my first one, Traeger was adamant about opening the lid when first lighting the firebox. You’ve explained well why that is no longer the case, however, like many things that go back to its origin, the story can live longer than reality.
And lastly, from my experience and being employed by licensed vendors from multiple grills multiple companies. I have to say trigger is probably top 5. If not the best with their customer service always available and they understand great customer service and helping when the time is needed. Really can't say enough about the company. My personal opinion that is
Customer service is one thing, but you paid $3400 for a Chinese made grill. They are the cheapest made, yet most expensive pellet grills on the market. I had an Ironwood and took it back. They have a lot of positives, but still can’t sear or compete with many less expensive competitors in the market. Not knocking, just trying to be paint a fair picture. 🍻
Great points. I hear what you're saying I have the timberline. I only paid $2000 for I have the induction cooker on the side. So sirit's very easy that iron wood. You could buy the extra piece to sit on the side to do your reverse. Hearing triggers in general are not great at Siri because they have. But the fuser plate did not direct heat. You could do Siri on public girls that have the openings for that or if you're just gonna cook high, it all depends what you're looking to do with your cooking machine.Did dictate which one you should buy?But good information to tell people I don't take anything personal to no open form.We all have an opinion.Great talking with you
@@RumandCook Last thing I will add is I bought 2 before they stop making them an Oregon this year.They started making them in China.I got mine a couple years ago I used to deal with regional reps.I know people who actually work for the company as well.But I get what you say it.I'm still happy.Mine was built here as opposed to where they're building them now
Sorry, if some of my verbage comes out funny. My fingers are too fat sausage fingers. So I talk my text. They also make a pizza done with a probe. So when you push that in you put it in the middle of your triggers. I don't believe this is an ironwood and. Timberline feature, only it may be. But when you plug that into the controller automatically kicks up to 600 degrees for better pizza cooking results
The Yoder has an oven attachment that will go over 800F and makes the heat come from above. You can make legit Neapolitan style pizza on it. Probably their best accessory. I was shocked at how well it works. 🍻
I just feel traditional stick Burner is gonna be in a completely different ball game than a pellet grill. An offset you're gonna get more smoke flavor to penetrate, then a pellet grill. That's why. They made smoke tubes. To be able to add more smoke flavor to your meat.
@jeremymcmichael7371 they are, but you’d be shocked at how good of food I can make on my pellet grill once I learned some tricks and got things dialed in. 🍻
@@jeremymcmichael7371 there won’t be too many of us “pellet grill guys” that disagree with you, however, keep in mind most of us live in urban environments, and not only is a stick burner going to be a major overrun on minimum backyard space, depending on where you live, just trying to get a good source of wood adds to the complication(s).
@RumandCook Oh I know because i own too. I own a trigger Homestead addition, which is ancient now anymore. The only cleaning I do to that 1 is vacuuming it out every once in a great while wiping down the temperature gauge Sting and cleaning the drip PAN. And I have a pitbull's platinum bottom.
I still believe the pellet grill is not real barbecuing. To me a cheap way to barbq. Plug it in set the dial go to bed . There is no challenge nor satisfaction.
I respectfully disagree with #4 but I’m looking forward to your comparison video. I’m not saying you can’t make good bbq on a pellet grill and come close to offset smoker flavor, but offset is still king!
@googanbbq I have had to convince people I use a pellet cooker. And I never use a smoke tube. #4 is a myth, assuming the operator knows what he's doing,
Smoke flavor comes from the fuel/pellets you use. I won't use the big brand names ever again because they are not the best quality pellets. Some use fillers and oils to flavor the pellets. The pellets I use are from a small local company who use real wood, and run small batches, so the bag of pellets are fresh and haven't been sitting in a container then a warehouse somewhere for a year before it makes it to the store shelf.
@kendesroches9867 I’ve done extensive testing (have a video on it) I ended up with Bear Mountain BBQ and haven’t looked back. There were some big differences for sure. 🍻
▶ Download my new free guide, "11 Secrets to More Smoke on a Pellet Grill," today! www.pelletgrillsecrets.com
Nice video. My understanding is that many modern pellet grills are designed so both the speeds of the fan and auger are variable, they act to create a variability in pyrolysis which results in some temperature swing. They do so in order to get more complex smoke flavors from the burning pellets.
Thanks, yeah there are a couple trying to do that. I’m not sure if it just creates constant dirty smoke though. 🍻
Unlike any grill, a clean grill is a happy grill.A happy grill makes excellent food.Keeping the grill clean is very important especially with pellet smokers and for any grilling machine for that matter
Makes sense 🍻
Thanks, Jake! Appreciate the video. Agree that pellet grills often get a bad rap as the "easy bake oven!" Not true - they're a great tool!
In addition to my Yoder pellet smoker, I have a Memphis grills pellet smoker. One thing that I have always noticed, even been amazed about, is the lack of temperature swings with the Memphis grill, almost too efficient if that makes sense. You make a fair point about the number of variables involved and the challenge to keep a solid baseline, and it has me wondering. It would be interesting to have a head-to-head comparison of the PID's across the pellet grills and their programming logic.
The problem is that maybe brands don’t show accurate temps on their controllers. Probably have to have a bunch of the same wireless thermometer and do it that way. Prob show some interesting results. 🍻
@@RumandCook Very true!
Hi, only ever using a pellet grill (first a Treager now a Yoder), I’ll stick to learning and using it. I’ll leave the “stick burners” to the other people and restaurants. Thank you for an entertaining video.
No problem, congrats on the Yoder. Sign up for my newsletter at www.pelletgrilllsecrets.com and you’ll get my 11 secrets to more smoke on a pellet grill. 🍻
MYTH #5 commentary is spot on. FYI, my highest degree of temp swing is BEAR MOUNTAIN OAK PELLETS while the least is BBQ DELIGHT MESQUITE. This is why I like Yoder and the Firebird temperature system because all these observations are documented and can be saved as sessions for reference.
Thanks! The sessions are def helpful. 🍻
Lastly, the ChefsTemp Finaltouch X10 arrived today. Thanks for the discount code. BIG SAVINGS!!
@Jimmer-Space88 congrats! 🍻
I have a PB 700T1 and the manual states to have the lid open when starting up. Mine does not have a PID controller.
Yeah if you don’t have PID this is probably still a thing. Most are PID today though. 🍻
One of the first things I learned was quit staring at the temperature. Set it and trust it because your BBQ will show you if you need to adjust.
Yep for sure! 🍻
Great video! Thx.
Welcome! 🍻
I have a pitboss and i feel like i get very minimal smoke flavor and it does have big temp swings but it is very easy to use. Have you ever used an electric smoker?
You'll get less smoke with an electric smoker. Also, you shouldn't be getting huge temp spikes.
For smoke flavor, depends on a few factors, but if you're comparing to an offset, yeah you'll never win
I started with an electric barrel smoker. There are some tricks to get more smoke out of a pellet grill, but start by using high quality pellets. If you are using Pitt Boss, throw them out.
Check out www.pelletgrillsecrets.com and sign up to grab my 11 secrets to more smoke on a pellet grill. 🍻
@RAWDEAL064 I disagree I get way more smoke flavor from my electric smoker than my pellet grill. The difference is night and day
I'm 💯 with you on #5 my Broil king pellet smoker has a big Temp swing.
Yep. As long as the food is good it doesn’t really matter. 🍻
My timberline 850 is pretty accurate and consistent. i love it, and i got 2 offsets to compare it to.
Yeah I had an Ironwood for a bit, but I didn’t test real temps on it with a pit probe. 🍻
That sounds pretty awesome.I haven't tried the one for trigger yet.I just used my Pizza oven and I cook pizza on that It was just stating for the purpose of the video other features sets that would come with that type of thrill
Yeah never thought a pellet grill would ever make such good pizza. 🍻
Great video. I am not ashamed to admit to anybody that my Traeger has temp swings as much as my offset.
Thanks! Yeah an offset is a good reference as well live fires are going to fluctuate. 🍻
I get the draw to a “pellet grill” but you’re limited to only 1 fuel source. Then you have to plug it in to an electrical outlet on top of that.
I prefer a Weber style grill! I can throw in briquettes, lump charcoal or even wood depending what I have on hand. To each their own as they say . Great video keep em coming 👍
One fuel source that has different flavors. You can also use charcoal pellets now. I haven’t tried them, but people say good things.
That’s why have 4 smokers though. I like different things haha 🍻
I am a grill newb. Father In Law gifted us an Ironwood 885 in 2023. Haven’t tried brisket or anything beyond the simple things. I feel like the thing that I am most needed to learn now before anything is how to season mean. Pork is easier than other meats. But beef and chicken I still haven’t found satisfactory ways to season to my taste preferences.
But, the few things I’ve figured out I love and get enough flavor for my needs. Wife also doesn’t like heavy smoke flavor, so pellet works for us.
If you sign up for my newsletter at www.pelletgrillsecrets.com the next page will offer you my mastery bundle. It’s a bunch of easy to follow recipes that will help you make brisket, pulled pork, and several other favs. Might be helpful. 🍻
Good video
For #1 - Other reasons I've heard for open lid is to wait for white/dirty smoke to clear before closing lid. That a BS myth as well?
For #2 - I have a Cabela that has a dial to open slats above fire pot to sear. Works. Pretty well actually. But when doing something like a reverse sear, prefer to have grill grates on nat gas bbq next to smoker and do it there. Just a preference thing
For #5 - Agree completely about temp swings. I was surprised that you didn't mention something like Meater probes. They show ambient temp in the smoker and graph clearly shows all the temp swings during a cook
Thanks
#1 white smoke is blown out of proportion I think. A little white smoke in the beginning won’t hurt anything at all. This is more an offset thing. Dirty fire the whole time will produce bad food. You can also do the same on a Kamado if you keep adding wood throughout the cook.
#2 if you have multiple grills that works too!
#5 yeah they will show you the swing as well. I’ve often wondered how accurate they were though, especially if the probe is deep on the meat. Then the ambient sensor won’t be accurate. 🍻
good stuff!
Thanks! 🍻
My grill exploded on shutdown. If there isn't a constant flow of O2 (fan shuts off after rundown) smoldering pellets can reignite and the rapid expansion, will blow the doors/lid open. Mine blew the handle off and bowed the unit enough to drop the grates. The manufacturer replaced the entire grill under warranty. I always start and shutdown with it open now. My guess on initial light-off is what you eluded to...... The hopper is too full of pellets or ash causing it to prevent constant air flow when it lights.
Interesting. Don’t see them do that too often on shutdown. Glad they replaced. 🍻
What I would say is not everybody?Can afford a brand new trigger ironwood, which you could put the induction cooker on the side.Add-on or could forward a trigger timberline, which has it built-in?You could do a nice reverse here like it's the 600° I use their cast iron skillet with it.Takes sixty seconds to get to that temperature excellent for reverse hearing
Yeah, but with a Yoder you can open the firebox and sear over the fire. 🍻
Can't beat a offset stick burner
A pellet grill was never in the market to beat an offset. 🍻
And that's also a great statement about the halfway mark of this video. He makes a great point. Any cooking machine is not as simple as what it is. And the foods just gonna come out a certain way. As I like to put it, you have to learn how your machine likes to dance and do that. Delicious food making dance together. Once you learn your machines, you learn how to get the flavor profiles. You are looking for like anything. That's worth something takes time and effort, but won't you figure it out? The ease of cook is on match
Yep It’s definitely the pit master’s skills when it comes down to it. 🍻
And lastly, just to say I am a happy and proud owner of a trigger timberline, greatest grill and cooking machine.For outdoors, I've ever owned treated myself on my 40th.Birthday was well worth it in my opinion, but to each their own but the speech was set and just the machine itself.It's elegant cooks great love it
Nice bday present 😊🍻
I also use a Weber guess I have a spirit too I also use a Weber kettle. I have a pitbull's griddle and my trigger timber line. So, luckily for myself I have a multitude of machines all set to go with my pizza oven. Besides, my air fryer in the home. Lucky enough to have new appliances. So I have a lot of different machines and different ways to pull off my cooks but I understand that doesn't work for everyone. I'm just one of those types of likes a lot of different toys to do what I enjoy
I hear ya. I have 4 smokers, gas grill, and a wood fired oven. 🍻
I have a Camp Chef, never had a problem searing anything even with the sloping grease tray in place.
Definitely has temp swings. Did a pork sirloin on the weekend, set it to 190, smoke level 10, probably swung between 175 to 210-215. Now, I also had a smoke tube in it, and it was beside the temp probe, so that likely had an effect, in the end, meat came out great....so don't really care.
Yeah that ate all different the Camp Chefs are supposed to sear not too bad. Still a ton out there that can’t sear at all which is sad. 🍻
I had a RecTec (before the name change) and I assure you that the RecTeq mafia will tell you that their temps are rock solid. They post all the time in the forums. I know, I was there. Now I have a Yoder and understand that not only are swings happening but it actually helps because with swings comes smoldering - i.e. smoke.
Yeah RecTec people are notorious for it hahha. 🍻
My Pitts and Spitts Maverick 1250 is one of those they will stick to the set temp as the actual temp even if it’s 15 degrees off. One thing that got me to really know this controller is when they upgraded to the newest firmware it caused my smoker to run like 20 degrees too cool (verified by probes in the chamber) and would never adjust to where it needed to no matter how many hours of cooks passed. They were no help and they told me to put away my thermometers which I did not appreciate. I found that value C13 in the programming menu is the RTD temp probe gain and you can adjust the set point where the smoker wants to be. I had to figure out what going up or down on the values did and I was able to dial my pit in to the set temp being what I wanted on the middle of the lower grate (of course temps vary around the chamber but I used that as a reference). Later on I modified my firepot to add two more holes near the igniter to make more smoke (and it does) but adding more caused the pit to run hot and would never adjust down. Fiddling with the C13 value was able to adjust it to where it needed to be. Later on I saw in one of their videos that the drip tray (which has about and inch of play left to right) should be to the left all the way which block a lot of hot air to get to the RTD probe in that area. I tried that and it made my pit to run hot by 15 degrees. Long story short, at least from my experience of using Traeger, GMG (which I still have), and Grilla Grills, the Pitts and Spitts controller is the biggest offender of showing a flat plus completely false reading if your C13 gain is not dialed in. All the pits I mentioned at least showed swing and a temp represented by actual readings inside. GMG is a bid different on the old ones because it takes an extra hot reading on purpose near and opening on the drip tray. Their temps are way off due to the games being played in the software but at least it’s consistent and predictable. If anyone wants tips in dialing in their Maverick pellet smoker hit me up on a comment on the video about it on my channel. I have done a few different things to my firepot and the graphs don’t lie…I’m marking the controller work hard at maintaining temp but there are more temp swings (mostly less than 15 from an upper to a lower swing) and an almost non stop smoke now from 275 and below. This was never the case before my mods.
That’s a pain. You’d think they would be more helpful. Glad you got it figured out though. 🍻
@@RumandCook in any case. Overall I love the pit and I’ve got it running better than it ever would brand new.
Yes, I have the latest.Track of timberline it's just not an X, L, but it's the latest one on the line.They are very expensive but excellent So long as you know what you can expect while using it But that's why I couldn't pass.Also I got a great deal I should pay a little more than 2000 with taxes but I got a cover.I got pop unlock accessories Got triggers on cast.Iron pans and things of that nature Eight different types of pellets there are big spots A little wet drive back just to do everything really Whole 9 and I paid like 2400 bucks for all that.Sometimes you got to strike when the iron is hot
Yep for sure. 🍻
FYI: I was a very early adopter of Traeger, I think there were less than 1000 manufactured. When I bought my first one, Traeger was adamant about opening the lid when first lighting the firebox. You’ve explained well why that is no longer the case, however, like many things that go back to its origin, the story can live longer than reality.
Yep def used to be a thing! 🍻
@Jimmer-Space88 my first traeger said to open the door also.
And lastly, from my experience and being employed by licensed vendors from multiple grills multiple companies. I have to say trigger is probably top 5. If not the best with their customer service always available and they understand great customer service and helping when the time is needed. Really can't say enough about the company. My personal opinion that is
Customer service is one thing, but you paid $3400 for a Chinese made grill. They are the cheapest made, yet most expensive pellet grills on the market.
I had an Ironwood and took it back.
They have a lot of positives, but still can’t sear or compete with many less expensive competitors in the market. Not knocking, just trying to be paint a fair picture. 🍻
Great points. I hear what you're saying I have the timberline. I only paid $2000 for I have the induction cooker on the side. So sirit's very easy that iron wood. You could buy the extra piece to sit on the side to do your reverse. Hearing triggers in general are not great at Siri because they have. But the fuser plate did not direct heat. You could do Siri on public girls that have the openings for that or if you're just gonna cook high, it all depends what you're looking to do with your cooking machine.Did dictate which one you should buy?But good information to tell people I don't take anything personal to no open form.We all have an opinion.Great talking with you
I was wrong, I was thinking about the new XL. It’s the crazy expensive one. Sorry. 🍻
@RumandCook So I pretty much stole mine.not everybody can find deal like that.Or has access to such low prices on those types of things
@@RumandCook Last thing I will add is I bought 2 before they stop making them an Oregon this year.They started making them in China.I got mine a couple years ago I used to deal with regional reps.I know people who actually work for the company as well.But I get what you say it.I'm still happy.Mine was built here as opposed to where they're building them now
All pellet grills have temp swings.
Yep for sure 🍻
@@RumandCook you taught me that and not to chase the temp. Let it go.
Sorry, if some of my verbage comes out funny. My fingers are too fat sausage fingers. So I talk my text. They also make a pizza done with a probe. So when you push that in you put it in the middle of your triggers. I don't believe this is an ironwood and.
Timberline feature, only it may be. But when you plug that into the controller automatically kicks up to 600 degrees for better pizza cooking results
The Yoder has an oven attachment that will go over 800F and makes the heat come from above. You can make legit Neapolitan style pizza on it. Probably their best accessory. I was shocked at how well it works. 🍻
There is a big difference between an offset and a pellet grill.
Yep, I have both. 🍻
I just feel traditional stick Burner is gonna be in a completely different ball game than a pellet grill. An offset you're gonna get more smoke flavor to penetrate, then a pellet grill. That's why.
They made smoke tubes. To be able to add more smoke flavor to your meat.
@jeremymcmichael7371 they are, but you’d be shocked at how good of food I can make on my pellet grill once I learned some tricks and got things dialed in. 🍻
@@jeremymcmichael7371 there won’t be too many of us “pellet grill guys” that disagree with you, however, keep in mind most of us live in urban environments, and not only is a stick burner going to be a major overrun on minimum backyard space, depending on where you live, just trying to get a good source of wood adds to the complication(s).
@RumandCook Oh I know because i own too. I own a trigger Homestead addition, which is ancient now anymore. The only cleaning I do to that 1 is vacuuming it out every once in a great while wiping down the temperature gauge Sting and cleaning the drip PAN. And I have a pitbull's platinum bottom.
Everyone will have their own opinion on which is the better smoker just smoke on what is best for you
Yep for sure. 🍻
I still believe the pellet grill is not real barbecuing. To me a cheap way to barbq. Plug it in set the dial go to bed . There is no challenge nor satisfaction.
Your belief is not based on any factual evidence. I have an offset and at the end of the day good food is good food. 🍻
I respectfully disagree with #4 but I’m looking forward to your comparison video. I’m not saying you can’t make good bbq on a pellet grill and come close to offset smoker flavor, but offset is still king!
Yeah I’m just saying so many say you can’t cook great BBQ on a pellet grill and that’s a lie. Offset can beat it, but it’s 10x the work. 🍻
@googanbbq I have had to convince people I use a pellet cooker. And I never use a smoke tube. #4 is a myth, assuming the operator knows what he's doing,
Smoke flavor comes from the fuel/pellets you use. I won't use the big brand names ever again because they are not the best quality pellets. Some use fillers and oils to flavor the pellets. The pellets I use are from a small local company who use real wood, and run small batches, so the bag of pellets are fresh and haven't been sitting in a container then a warehouse somewhere for a year before it makes it to the store shelf.
@kendesroches9867 I’ve done extensive testing (have a video on it) I ended up with Bear Mountain BBQ and haven’t looked back. There were some big differences for sure. 🍻
You shaved!
Every once in awhile 🤣🍻
@@RumandCook when I do my wife calls me my middle name.