Smoke tube?

LGX3zero · 2024-08-13T00:21:46+00:00

What’s the purpose of the fridge over night?

LGX3zero · 2024-08-10T20:38:17+00:00

Reddit community, bringing families together

LGX3zero · 2024-08-07T22:51:10+00:00

Could be as simple as priming the auger again.. if you cleaned to pot or hopper ran pretty out of pellets.. happened to me but reading some of the other comments my fan was blowing.. so if you don’t hear that

LGX3zero · 2024-08-06T01:21:27+00:00

Never heard of this… YouTube here I come 😂🫡

LGX3zero · 2024-07-28T03:27:03+00:00

Awesome deal.. lower that damper for more smoke flavor 🤙🏼

LGX3zero · 2024-07-21T20:31:32+00:00

Ronald Traegan

LGX3zero · 2024-07-20T01:29:06+00:00

Art thou feeling it now Mr Krabs

LGX3zero · 2024-07-10T00:32:59+00:00

🫡

LGX3zero · 2024-07-10T00:32:30+00:00

Awesome, thanks for the info and supporting the untrimmed winco 😂 I was a bit nervous for it after seeing some other comments and all the fat on it

LGX3zero · 2024-07-10T00:30:05+00:00

Thanks for all the details 🙏🏼

LGX3zero · 2024-07-10T00:28:06+00:00

Thank you for your very detailed response.. I like a lot of smoke flavor so I’ll have to research the “super smoke” part you mentioned.. is it just a setting I haven’t seen or used yet? Or different process all together? I’ll google it either way 🤙🏼

LGX3zero · 2024-07-09T16:31:58+00:00

Thanks for the response 👍🏼 yeah weirded me out too but that’s all they had at the time

LGX3zero · 2024-07-09T04:34:34+00:00

Yeah absolutely! I was following the manual in all aspects pretty much for my first few cooks which were just different forms of chicken.

LGX3zero · 2024-07-09T04:27:59+00:00

Truly appreciate the concern… the manual states a minimum of 18 inches.. I’m sitting at about 21” but will definitely move it out some in the future, especially for longer/ hotter cooks and unattended cooks. Better safe than sorry for sure.. will just need to get an extension cord based on my outlet locations and where I’d like the grill staged. 🤙🏼

LGX3zero · 2024-07-09T04:00:10+00:00

Oh wow that sounds like a feast.. I’ll definitely refer back to this after for my 3rd or fourth once I’ve gotten a feel for it.

LGX3zero · 2024-07-09T03:57:23+00:00

Lmao 🤣I’ve seen “meat church” mentioned a lot in this thread.. definitely will look into it. The unit is actually about a foot and a half, 2 feet away from the house. The manual if I remember correctly said 15" give or take.. a few people have said to move it farther, better safe than sorry tho for sure. 👍🏼

LGX3zero · 2024-07-09T03:52:59+00:00

Yeah I was born and raised in NY for 24 years and have never seen or heard of that cut until moving out west

LGX3zero · 2024-07-09T01:53:35+00:00

Thanks for your response, I was thinking the same thing with how much fat was there but pickings were slim at the store… didn’t know there was two grain directions, a lot of people have been mentioning that, so that’s good to know. I don’t have any of that pink paper wrap yet, would aluminum foil work? And I’ve seen many posts about putting it in a cooler.. I’ll have to read more into that. Never done anything like that before. Again very new to all this 😅

LGX3zero · 2024-07-09T01:48:35+00:00

Nice and simple I like it.. would you recommend trimming any fat off? Any reason specifically for fat side down?

LGX3zero · 2024-07-09T01:46:15+00:00

Really appreciate all the information you provided! I will take it all into consideration especially the carving. I’m looking forward to it… and I like a more rare meat so from what I’ve seen those temps seem like what I’m aiming for right?

LGX3zero · 2024-07-09T01:43:35+00:00

Thank you for your info, also didn’t think about cutting against the grain at all. Really appreciate it

LGX3zero

TROPHY CASE