I prefer 3-2-1 or 3-1-1 (babybacks) but I use chicken broth or applejuice instead of water.

I prefer 275F for pork anything but like all things BBQ related YMMV depending on your setup and your personal preferences. Obviously there's some best practices, but you can use the same cut of meat at the same temp for the same duration on 2 different cookers and the results will vary.

Just tinker around with yours to find what works best to your liking and enjoy the process.

You are really reaching...

https://pics.me.me/backinmy-day-blow...y-51113835.png



You are younger than me.

https://cdn.shopify.com/s/files/1/10...g?v=1492720278

This is great so that the rib meat doesn't get caught in your dentures

Meat, fire, salt and pepper = Burp

Does it matter what it’s cooked on?

All kidding aside....I love learning from Malcom Reed “How to BBQ right” website.

I recommend a water trap when sucking ash. Learned it from this hillbilly.

Don’t send this shit through your vacuum. And more importantly don’t ****ing breathe it when you clean the filter. Water is your friend, folks.

Bucket, duct tape, extra hose, win.

https://www.google.com/amp/s/www.ins...famp_page=true

I thought the whole idea of pellets was for lazy ****s, now water traps for vacuums?

I guess there's a reason it's called a "Homer" bucket

Are you ever not a raging ****ing twat?

Look, dude. I have never not once vacuumed out my pellet grill. But if you have to ever vacuum ashes you should use a water trap.

I use a water trap because I have a waste oil furnace in the shop. But if you want to bring out your shop vac and suck that shit out of the furnace, be my ****ing guest.

And I have no clue if the models these guys are buying have the shut down procedure that burns out the firebox. If they don't they probably need vacuum out the firebox when they change the foil.

But do you man, condescend away. Just understand that you are being a raging ****ing twat.

Oh, that's nice. I like the ones that have the built in temp probes. Mine didn't have that but luckily I already had one that I got for cheap on one of Amazon's big sales days.

LMAO

Love my Grilla, but it won't put out near the heavy smoke as a traditional offset. I like being able to start something the night before and not have to worry about the temp. Just like coffee, you get diminishing returns on cost and effort after a certain point.

Quality of cut=temp control>prep>type of wood and so on...

I will say that one of the biggest things to get used to for me is that different smokers have different air flow. I feel like a pellet grill gives a better flavor at lower temperatures. If i try to smoke at a higher temp the the smoke doesn't penetrate as easily. I've adjusted a lot of my cooks accordingly. Ie. pork shoulder on an offset I would be a slightly higher temp, but I knock it down a bit for the pellet. My opinion ymmv.

I think we all know the answer to that.

My Zgrill has a shut down procedure that burns out the firebox and I always use it. I guess I assumed that his does, too.

I'm sure most of the newer ones do, but I don't know.

Bottom line, if you're going to vacuum ashes, of any kind, use a water trap. And cooper is a jackass.

My Traeger has this feature of the burnout shut down setting.

Same. I just vacuum it out the next session after it's had a chance to cool off for a few days.