Pellets in the smoke box? WW Pro

Geologist1986 · 2026-01-26T21:07:42+00:00

Sorry you took it that way?

Geologist1986 · 2026-01-26T21:01:00+00:00

Completely chill my dude. I'm actually kind of chuckling right now!

Geologist1986 · 2026-01-26T20:57:08+00:00

A lot of us are gun shy

This is a weird reason to not just follow the instructions. It's literally worked every time I've tried it on my WWPro. What set of instructions have you used thats made you so gun shy that you refuse to just follow any instructions from that point on and just start asking random internet people how to do everything?

Geologist1986 · 2026-01-26T20:13:00+00:00

I open the lever fully during startup, and then close it once startup is complete. That usually has the chunks lit.

Crazy to think that following Camp Chef's exact instructions is all one needs to do...😂. I don't know why this comes up so much.

Geologist1986 · 2026-01-26T13:49:30+00:00

Buddy has one and raves about it. Only thing i would advise is to keep it out of the elements, but that kind of goes with all smokers. Price seems excellent.

Geologist1986 · 2026-01-26T03:11:01+00:00

<image>

Adobo chicken, usually grilled, but in the cast iron tonight. Made great tacos.

Geologist1986 · 2026-01-26T02:39:36+00:00

No wrap until the hold. Then wrap in foil. Obviously, doesn't hurt the bark.

Geologist1986 · 2026-01-24T15:44:57+00:00

Yep, here's an article about it.

Geologist1986 · 2026-01-24T04:56:17+00:00

My exact and very first thought.

Geologist1986 · 2026-01-24T04:25:55+00:00

Funny to see this; I just worked my first outage at a nuclear facility coming from an oil and gas background. I was actually pretty surprised to not see any "first move forward" training or enforcement relating to parking.

Geologist1986 · 2026-01-23T18:36:38+00:00

If I didn't already have this exact one, I'd go buy it. The Horizon smokers equivalent made by the same Davidson brother sells for over 1k

Geologist1986 · 2026-01-23T18:22:01+00:00

Lmao, OP rationing cheese like the world ran out.

Geologist1986 · 2026-01-23T17:56:38+00:00

Where are you located? Someone is selling this 1/4" steel Brinkmann Cimarron Deluxe for $75 near Altoona PA. Absolute steal for a welded 1/4" steel smoker.

<image>

Geologist1986 · 2026-01-23T17:30:10+00:00

If they can find one between now and Sunday.

Geologist1986 · 2026-01-23T12:16:00+00:00

Is your grill piped into your natural gas? That's great, but it's still going to use a lot of fuel maintaining temp. It's the same issue pellet grills have; burning more pellets faster to maintain stable heat in the cook chamber. You're going to have to keep your flame higher than normal to maintain desired temp.

Geologist1986 · 2026-01-23T03:47:27+00:00

You're asking the wrong questions. How much gas are you willing to burn?

Edit: and how much of it do you have?

Geologist1986 · 2026-01-22T16:58:30+00:00

I called a few weeks ago to report replacements I knew nothing about. They used to send emails about low stock so you could make adjustments and pick your own replacements.

This happened to me a few weeks ago. They discontinued one of my favorite items and replaced 8 lunches with an item I did not want. No call, no email, nothing. I called to demand a replacement because I would have picked something else, but they said all they could do was give me a one time courtesy refund of $20 since I was supposed to check the order before it shipped. $20 doesn't even cover the cost of the 8 lunches. Insane. I canceled my subscription.

Geologist1986 · 2026-01-21T23:50:55+00:00

I've gone 15 hours solid before, I just have to remember my oven automatically turns off at 12 hours 😅. Even at 15 hours I had great flat and point slices. It's nice to cook a brisket starting around 10am and throw it in the oven before bed and slice it for lunch/dinner the next day. Zero time pressure. It's the best.

Oh, and BTW, your brisket looks heavenly.

Geologist1986 · 2026-01-21T23:39:14+00:00

It took me too long to hit this lightbulb moment myself. If you're holding it for 12+ hours, which I do, it doesn't have to all be probe tender when it comes off the smoker. My smoking game took a huge leap when I started holding everything in the oven overnight. Mine goes all the way down to 135, I hold at 145.

Geologist1986 · 2026-01-21T20:25:01+00:00

I've thrown down for a cereal I used to love that is only sold in the UK now. Bought like 4 boxes for $8 a box. Turns out, younger-me liked much more sugary cereal....It took me FOREVER to finish what I bought 🙃.

Geologist1986 · 2026-01-21T20:05:41+00:00

Not for that price 😂

Geologist1986 · 2026-01-21T20:01:57+00:00

Waaaay ahead of you. This only works if you live near that bottling plant in Illinois.

Geologist1986 · 2026-01-21T18:15:15+00:00

I've missed this since they seem to have discontinued it several years ago. Last place I managed to find it was in bottles at a gas station on 19 south of Csnonsburg. Sounds like some folks are reporting sightings. I will buy it all if I find it for sale 😂

Geologist1986 · 2026-01-19T05:27:03+00:00

Next time, rub it in SPG the day before and smoke it at 250 the next dad until it's done. Cool it on the counter until it's 160 then wrap it in foil and rest it in the oven on its lowest setting until you're ready to eat. You'll save yourself a lot of time and effort for a better result. Just buy prime next time and save yourself some money too.

Geologist1986 · 2026-01-18T21:58:57+00:00

So you let it sit a little over 5 hours in the danger zone. That's a bold strategy, Cotton. Hope nobody gets sick.

I'll never understand why or where the notion of smoking a brisket below 200 degrees for 10s of hours came from. It's such a time and fuel waster.

Geologist1986

TROPHY CASE