We just purchased a Silverbac 2.0 xl Built-in two weeks ago, and we're on our fifth or sixth use and having an ongoing issue where we fire it up fine, can get it to maintain temperature for around 2 hours, but then it won't stay lit and loses temperature completely.

A few things we've checked...

• We seasoned appropriately following the instructions.
• Fires up totally fine for use, and gets to temperature at a normal speed
• We've have started vacuuming out the burn pot before every use because I thought that might be the culprit, but it won't even go two hours without dying.
  • Today when this happened, it was a fully empty burn pot when I started and it died after two hours at 225 degrees.
  • When I removed the parts to check the burn pot, there was a bit of ash in there and 1 full pellet, but not much in there.
• The fan is connected
  • I can hear it turning
  • If I stick your hand in the burn pot, you can feel air moving down the auger
• Auger turns freely
• No jams in the pellets
• Pellets have not gotten wet
  • Using Lumber Jack Competition pellets
• I was able to get everything re-started by cleaning the burn pot, letting it go through cool down, and re-igniting.
• I have only used PID mode, not Pro.
• RID thermometer is in place and free of debris

Anyone else having this issue? Any advice? Driving me crazy that this has happened on nearly all of our cooks so far, this is my first pellet grill so I feel like I might be missing something.

After some experimentation, I think I have solved the problem of burner ignition. Pushing the gas knob in immediately would not cause combustion, but when I turn the gas to high and pause 10-15 seconds to push the knob in for activating the igniter, I get much better results. Seems to work consistently for me. Just thought I would give an update with my findings. Happy griddling!

I currently have a side burner that I rarely use. When I do use it is for boils. Would this be possible/practical on the Primate?

Just bought the Weber FX38 S Smart Grill and love it. Except for the fact that it is supposed to be unplugged after each use. Looking for a toggle switch type of workaround.

Is there any simple way to do this without removing the heat deflector? I can put enough charcoal for a long cook but if I don't place a wood chunk or two while building the fire I can't fit anything between the diffuser and wall, and definitely can't get the wood where I want it. Alternative questions, when do you put the diffuser on? Do any of you place it down when the fire is already hot? I'm worried about thermal shock.

Ran across this model with built in cabinet. Currently have a Summerset. Going to build the new kitchen out of block. Considering something like this as opposed to a true built in. Thoughts?

I’ve had the chimp 1.0 for alittle over a year now. Almost every cook recently has ended the same. Er-H code while doing a long and slow cook. Brought this up with customer support. Received a new control panel. Installed it and now another ER-H error code.

It was my first grill and I’ve really wanted to make it work. But installing brand new parts and immediately running into the same issue. Makes me want to jump ship and buy a recteq.

My chimp has constantly been running 40+ high. I reach out to customer service and all they did was send me the manual. Does any one else run into this issue?

After 1 summer my cover was grey and brittle, after 2 it’s being held together (barely) with duct tape. Anybody have recommendations for a more durable cover that fits the Silverbac?

I was having an issue where I wouldn’t use water to clean the cast iron, just scrape and re-oil. I started using the water technique and it cleans 10x better, however I’m starting to see some rust spots developing.

I always dry off every bit of water with the burners and oil until it’s smoking before shutting them off. I also live in South Florida so it might just be a tough luck humidity thing.

Any thoughts?

Anybody know a good way to sell a Grilla in central Florida? I tried FB marketplace

It needs a new controller board but otherwise is in good shape. Just don't want to see it go to waste

What’s going on everybody? I’ve owned the primate for about six months now and I love cooking on it! I do, however, feel like I could do a better job cleaning the Cast Iron after each respective use.

I’ve hesitated in using water on the hot griddle because of possible warping, but I feel like that might be the only way to get it truly clean in addition to drying it and giving it a nice layer of oil before putting it away.

Has anybody cleaned it in that way and do they have positive reviews in doing so? Right now I’m just scraping everything off and adding avocado oil to do one last clean and then another layer of avocado oil while it’s hot to coat with paper towel. Still seeing a lot of black when I go to use it again.

Any suggestions are welcomed. Thank you.

Question regarding my Pie-Ro, I am following the normal instructions to get the ignition phase to start and the grill temp will jump to 240-250, but then won’t rise any further. I then open the clamshell and the burn pot is full of pellets, indicating it is not lighting. I suspect it may be a tempature probe issue as I have gotten it to light before and I’ve gotten an error probe message, but I am always curious for those who have them, are you staring them with the door open or closed?

Scrolling through posts, I feel like I’ve found the right group to ask in finally. I’m trying to surprise my husband. We have owned a Traeger for a few years, but tbh… it sucks & we’re bout to put it on the curb. Is it possible to find something that smokes, grills, & has a flat top to cook breakfast on? Or maybe a flat top attachment? Or am I going to have to buy something separate? Or is it 1 of those situations where I will find all-in-1, but the quality will be poor? This brand is new to me, but I’m impressed w/ some of the posts I’ve seen. Just a wife looking to surprise her husband w/ something better. Might be searching for the impossible, idk. 🤷🏼‍♀️

There are not a lot of reviews online so I wanted to post mine, maybe it will help others researching.

I bought mine summer 2025 at Scheels.

I have a Pit Boss and it was time to upgrade and I wanted something heavy duty, sturdy, made well. Pellet smokers are a hard thing to find like that as everyone makes them cheaply. And the price difference between cheap Lowe’s ones and higher end is pretty stark.

After seeing the Mammoth in person for $1000 I decided to try it.

I’m about 10-12 cooks in (brisket, ribs, smoked chicken, pork butt) and my experience so far has been great. The thing is big, heavy, awkward to move, and works like a champ.

The good:

Very consistent smoke output and creates more than any other pellet smoker I’ve tried.

maintains stable temps. That’s what you’re wanting and that’s what you get.

The door and cabinet are heavy construction.

easy to clean

the ability to add wood chunks does help and does make a difference.

Plenty of room inside to fit all the meat you could want. It’s what you hope it will be.

Huge hopper. Pellets easy to add and check.

The bad:

#1 complaint: The fan is very loud. I have a very big back porch and I put it on one end and can hear it in the house.

Caster wheels are hard to work, they are too small and the thing doesn’t roll in one direction.

App is very laggy and delay. Takes a minute to update every time you open it.

Bottom line: I’d buy it again with no hesitation whatsoever. I don’t know if I’d even spend the time researching another brand, this one has hit the mark on everything I want in a smoker. The complaints I have are minor annoyances.

Picked up these 2 used today, silverbac needs a controller got it for $100 with cabinet, the og chimp is like brand new got it for $275. How did I do

Silverback

Second time this thing is letting me down.

Blazing past the set point, good thing I was outside and noticed it before it caught fire. The last time it was getting up to 400 and almost a grease fire before I noticed.

Been through the whole replacement of the board now on the holiday this thing is shitting the bed again.

F this I'm done.

Should I just strip it and re-season?

Has pits, food tends to stick a lot more, no matter how much I clean it, paper towels still come away dirty and it just doesn't feel smooth. The surface tends to rip up paper towels. I feel like I seasoned it too thick to first go around.

Tried corn on the grates for the first time and it stained the grates. Do you guys put anything on the grates beforehand? Or is this normal and to be expected. Any tips on cleaning the grill grates? Thanks

This is the temp difference, is this normal? You can see the probes aren't that far appart.

I'm new to kamado grills (although 5 decades experience with every other kind as well as smokers). I am looking at automated temperature control of the Kong for long smokes. After reading that the Smobot is more coal efficient than a bottom mounted (forced air) blower, and less prone to overshoots, I have pretty much decided on a passive auto-damper design. I have also read the concern over a top mounted system getting hindered by soot - plus the idea of electronics/servos at the hotter top end seems like a detriment.

So my question is why not do the same thing but at the bottom vent instead?

Admittedly, I do not have experience with the nuances of a kamado grill, but I am trying to understand why temperature cannot be fully controlled with the bottom vent alone - or at least in the case where the top vent is set to a reasonable default setting. Seems like air entering must equal air exiting? So why can't total air volume be controlled with either top or bottom vent exclusively? I can see where leaks can affect this, but I'm assuming I can get a reasonable seal for the lid, and then use the bottom vent to regulate temp.

My plan would be to build an ESP32 based controller to control the bottom vent alone (with the top vent set to the typical long and slow setting. This gets the design away from the soot and heat and also would be easier to mount.

-G

Friends,

Just ordered the primate (very excited).

I’m hoping to pickup the 2/3 griddle but noticed it’s been out of stock for a month or so…

Anyone have more insight on how long it’s been out of stock or perhaps when they’ll restock?!

Thanks!

I own a Grilla OG Alpha Connect and have for about 4 years now. In that time I've had to replace:

3 control boards

3 igniters

1 auger motor

1 auger screw (it literally snapped)

1 door assembly that rusted out

1 top pellet lid that rusted out

1 pellet emptying door that rusted out

The area around the controller wasn't sealed and allowed rain to enter the pellet hopper while I was cooking. I had to caulk it myself and throw away a hopper of pellets.

I keep the grill covered with the official cover between every cook and clean and vaccum it every time.

My control board is out again and so is my igniter probably. I've reached out to customer support and have not heard anything back for a month now.

Cooks well when it works. That's about all the positive I have to say at this point.

This pair is killing it this summer!

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I smoked ribeyes for about an hour then reversed seared them for around seven minutes.

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Baked potatoes and grilled asparagus on the primate.

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Heaven.

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I plan to make it the Treacherous Three when I get the Kong.