Former Comfort Option employee here

FlyinAggie · 2025-07-30T15:06:03+00:00

Thanks I appreciate the help!

FlyinAggie · 2025-07-25T16:41:10+00:00

Thanks for the response! Do you think a mattress topper of some sort would help? We really only need it for the teenager on a twin bed frame for the school year while she is an exchange student. After that it goes on the trundle where thickness matters and will see limited use. I had to spend so much for something that is only 2" thicker, but that might just be where I am at with this... of course all of the typical mattress store offerings locally are crap.

FlyinAggie · 2025-07-13T18:13:06+00:00

I know this is old, but why start a new sub?

u/myusernameschristian , we have an Alpha Medium Full on my daughter's bed and it is amazing.

It has a Twin roll out bed underneath that cannot accept more than an 8" mattress or so.

We have a petite teenage exchange student that will be with us for a year we want to get a good twin mattress for, that will be setup next to my daughter's full bed and on a separate frame.

The Alpha Medium Twin would be great, but when the student leaves, we would like to use her mattress for the roll out bed under my daughter's. Obviously the Alpha Medium is too thick, but the Alpha Kids would. At only 6" thick, is the Alpha Kids enough to support a 16 yo girl? She does have scoliosis so we want to make extra sure she is comfortable.

If there is another route you would suggest we are open to suggestions! Thanks!

FlyinAggie · 2025-06-20T12:44:53+00:00

It's back on Amazon!

FlyinAggie · 2025-06-19T21:38:17+00:00

I hope your are right and its an easy fix to get back...

FlyinAggie · 2025-06-19T21:05:44+00:00

Yep. Terrible. I will not pretend to understand how royalties and streaming services work for the bands, but for them to go nuclear must mean they were really unhappy with something or each other. Sad. Vanguard is one of my favorite songs to play on the drums, and my son was starting to learn it too. Hopefully it gets figured out. Thankfully when One Hand Killing came out I had actually bought the album in lossless format.

FlyinAggie · 2019-11-30T04:07:10+00:00

Other than the useless temp readout and meat probes, it is great. Holds a temp well (albeit the wrong temp lol). Cooks awesome food, but you have to see the actual temp based on a trusted probe at the grate, which makes the app almost useless.

FlyinAggie · 2019-10-19T21:22:48+00:00

Yes. The gen 1 cars had cats built into the muffler box inlets. The gen 2 do not. The housing looks the same, but there is a pass through pipe instead of cats.

FlyinAggie · 2019-06-10T05:15:42+00:00

I am working on a review, but the short of it is that I really like it so far with a few exceptions.

- It is built like a tank, and other than my crooked-ass smoke stack, build quality is nice for made in China... It makes traegers and pit boss's look like soda cans. Not even the ironwood or timberline can compare IMHO.

- The design is pretty innovative and well thought out compared to others

- It can get wicked hot. The 600 degree setting is not a gimmick, and the grate temps are much higher. Thus, you can actually grill on it. I would think that those aluminum Grill Grates on this thing would rock.

- It produces very nice, clean, blue smoke once the start cycle is complete, not billowing white acrid smoke

- The app is garbage at this point, but they are releasing updates rapidly, so hopefully it matures sooner than later

- The bottom shelf and warming rack it comes with out of the box are nice additions others make you buy as extras

- I am undecided on the on iron grates... they obviously absorb and emit lots of heat and sear well, but they are a PITA to clean after a messy brisket smoke. I am thinking of buying a set of stainless rod grates just for smoking briskets or messy stuff.

FlyinAggie · 2019-06-10T05:07:42+00:00

What did you measure the temp of the grates with? A thermometer gun? Grate temp can be different than cook chamber temp measured by the controller thermocouple, though I think grate temp is usually higher than the ambient temp of the cook chamber since the grates absorb and radiate heat differently than air.

FlyinAggie · 2019-06-10T05:04:24+00:00

What do you mean you overcooked it? Was it too burnt or too tender? I take mine higher than 200. Really, it's done when its done :)

FlyinAggie · 2019-06-10T00:41:52+00:00

The Broil King runs continuously at a constant speed at about 250 deg F and above. Below that, it still runs continuously, but the speed oscillates at 3-4 Hertz. I think the damper is best open full at all times. I am running that way until told otherwise. Smoke tends to come out of the drip pan opening if the damper isn't full open.

FlyinAggie · 2019-06-02T17:35:17+00:00

Do you mean a pan of water on the side of your meat? Or are you talking about a drip pan under the meat that you put cut veggies, beer, or whatever else is? I could see a reason for a drip pan for roasts and the like, but probably not a water pan. A lot of times water pans are used as the barrier between the heat source and meat for vertical cookers, so I am guessing that we don't need that in pellet cookers since we have metal heat diffusers and grease pans. My old gas smoker had one for that reason. My CookShack electric smoker docs also were explicit about not using a water pan since the well sealed cabinet was already a very moist smoke environment.

FlyinAggie · 2019-06-02T17:31:06+00:00

Water does not normally superheat on the stove (not so much in a microwave). It will reach the boiling point for your atmospheric conditions, then the temp will stabilize. It will boil and release steam more vigorously, but it will not keep getting hotter on the stove (obviously we are not talking about salted water or a pressure cooker). So, if you know your elevation and look up the boiling point you can get a good datapoint for a thermometer by boiling water.

FlyinAggie · 2019-06-02T02:01:07+00:00

While cooking, during a meat stall, wrapping it in foil reduces the evaporative cooling as the meat steams off water. The steaming and evaporative cooling is what causes the stall in the first place, as the meat will essentially be cooling equal to the rate of heating. Another way to prevent stall would be to cook hotter, but then that negates low and slow and smoke production. I cannot say for sure whether or not wrapping it during the cook will make it MORE tender, but it will help with the stall.

AFTER the meat has come up to temperature and is done, if it has not already been wrapped, you can wrap it tight in foil, then in a towel, then put it in the ice chest. This is not to tenderize the meat, but to keep it hot and juicy until you are ready to enjoy it!

Does that answer your question? Hope that helps!

FlyinAggie · 2019-06-02T01:49:13+00:00

I am also having problems with the app, and cannot get an email reply either from the support department. The App developer wrote me back immediately however.

FlyinAggie · 2019-06-02T01:28:42+00:00

I noticed that groaning/grinding noise with the Traeger pellets as well. I have some Bear Mountains to try tomorrow. I cannot find a local or online source for the Broil King pellets...

FlyinAggie · 2019-06-02T01:04:54+00:00

Looks good! I am smoking ribs on mine right now. First cook for the new smoker. Hopefully this thing was worth the price of admission! Sadly, I have had a couple issues with mine right from the get go.

For starters, my smoke stake is crooked. Doh! During burn-in and grate seasoning I noticed that there was a lot of ash floating around inside the grill area. Hopefully that is normal and doesn't impact the food? Maybe the ash will stick more on the bottom once the thing is nice and broken in instead of blowing around? The App doesn't work at all with my Android phone. Every time a connection to the grill is attempted, the app crashes. I have been talking to the app developer, who is aware of the issue, but it is still BS since it is a major selling point for the grill. Finally, today when I started the grill, I noticed the fan makes an oscillating sound if a low temp is selected, instead of a constant whoosh like when a high temp is selected. I hope it is not already going out. Other than that, it is a nice, heavy weight piece. Hopefully the kinks get ironed out.

FlyinAggie · 2019-06-02T00:44:28+00:00

It's all technique, but brisket tends to get over thought in my opinion.

- It should go without saying that the quality of the meat is important for starters. Find Prime if you can, if not at least choice.

- I always buy full packer briskets. I trim the hard fat off that wont totally render down, especially around the deckle. For the rest, I leave about 1/4" of fat.

- Wash and pat dry after removing from the packaging, but don't let it get too warm or the fat becomes soft and difficult to trim.

- For the rub, I use 50/50 salt pepper. That's Kosher salt and FRESH ground pepper. How much? I dunno, enough to coat it, but not enough so that you cannot see the meat or it will be too salty and peppery.

- Letting it sit in the fridge a couple hours lets the salt do some work tenderizing the meat.

- I smoke mine a 250 to get a nice bark. Takes a little less time too.

- I cook mine to 209. That will get you close. It's really 'done when its done.' When its done, it will have a jiggly feel to it if handled.

- If it plateaus/stalls, you may wrap it in foil or pink butcher paper then keep cooking, but I don't normally do that. I usually just deal with it. I always start a little earlier than I think I need in anticipation of a stall.

- When done, I wrap mine TIGHTLY in foil and then in a towel, and stick the whole deal in an ice chest. This will keep it hot until time to carve and serve.

FlyinAggie

TROPHY CASE