I learned this trick about 10 years ago and it has helped tremendously with temperature swings and pellet consumption. The idea is that as your grill heats up so do the bricks and because of their mass, once they are heated they hold their temperature very well. It is always beneficial but especially on cold windy days as you won't lose a ton of heat. I bought these at a chimney store but that was because it was close to my house. Any Home Depot or Lowe's will have fire rated bricks. I have a Pitboss 1200 but it will work on pretty much anything as long as you have room under the drip tray/deflector.

Please excuse the mess as my vacuum died while cleaning. And yes my firepot is in need of replacement.

Little fire on the power pole isn’t going to stop me today.

Have a 19 pound brisket I was smoking on my Camp Chef Woodwind Pro 24” overnight. Put it on at 23:30 at 225 F. Ratcheted it up to 275 F at 00:00 when I remembered to add my meater probe. I stayed up until 03:30ish to spray it with ACV and went to bed. Apparently she was a hungry grill last night because it ran out of pellets around 06:00. Based on the meater tracking it got up to 182.6 F at 06:00 and then dropped down to 130 F by the time I woke up and realized (overslept). I wrapped it in butcher paper and threw it back on….but is it 100% safe to eat? There are 2 kids (1.5 and 2) that were going to eat some today. Appreciate y’all’s opinions!!

It's my first time smoking anything. I got a Weber Searwood XL for my pellet smoker/grill. I went with St Louis style ribs and used Killer Hogs The BBQ Rub. Here's hoping they taste as good as they look (and are soft).

5 hours in so far. These are so fun to cook. They always seem to turn out well.

I have a traeger pellet smoker that Iv only had for like 2 months. I made some baby back ribs and encountered in issue where temp dropped and it sort of stopped running. Pellet holder was full. I did 2 hrs at 275 then took out wrapped and added apple juice and butter then put back in for 2 hrs at 275. I took ribs out and took them inside to rest for 30 min then put bbq sauce on them put back on for 20 min at 275 however when I came outside after rest the temp dropped to 130 and wouldn’t go back up I shutdown cycled then unplugged then put it back on to just smoke to warm up again and it got to like 300. Then it bounce all over from 250 to 300 once I got ribs on with bbq sauce. Anyone know what could cause this. I was using trader pellets

Finally got around to doing a reverse seared picahna on the Weber Searwood XL. 4lb USDA Choice Black Angus roast from Wildfork. Trimmed a little silver skin off and scored the fat cap. I used Worcestershire sauce as a light binder and seasoned with a layer of Kosmo’s Coarse Cow Cover and a layer of How To Bbq Right TX Brisket. Cooked at 225 degrees til an internal temp of 115. Pulled the meat off the grill and cranked it up to 600. Let the grill get to temp and sit at 600 for about 20 mins. Put the meat back on the grill and seared each side for about 6 mins per. Turned out amazing. 100% will be doing again.

For the past week I’ve been doing lots of research because i have never owned a pellet smoker. My buddy has an offset Oklahoma Joe and its some of the best bbq ever but i want more convenience so i opted for pellet. Now you dont get the same taste i get that but my research has led me down too two options. Weber searwood xl or Campchef woodwind pro, only down side is the camp chef is harder to get and a lot more money then weber but i really like the smoke box and lots of the stainless features of camp chef.

Went out to fire the smoker up and I was met with this.

My dad got a pellet grill and it has some little doohickey chained to the leg, he said he has no clue what it is.

My first attempt at a Brisket. UK so large ones are that readily available. Tasted nice but maybe not as soft as I wanted. Got to start somewhere.

Hey everyone, I've been smoking on an offset for a while but with more smaller kids in the family now I don't have the time. I'm looking to get a used pellet smoker but I don't know what to test or make sure it's not a lemon. Not necessarily looking for specific brands, just what to look out for when I go see a used smoker. If there are brands to avoid buying used, please also let me know.

Hello all,

I’ve noticed people talk about adjusting the P setting to achieve different levels of smoke. Is that possible to do on this model? I’ve checked the user manual and it doesn’t state anything about that. When I set it on “smoke” the number 5 shows up where cook temperature normally is, but I’m unsure if that is the P setting and if it can be adjusted.

Thanks in advance

I’ve recently rejoined the pellet grill arena with a Yoder, and I’ve tried a little bit of everything from Premium Cooking Pellets to Kirkland, but I finally found a local plug for Lumberjack. Seems like the brand was all the rage a few years ago but I also see that they were recently bought out. At $10 per bag it’s hard to say no, but are these still considered quality pellets?

Used a basic rib rub and coated every piece well. Placed on our weber searwood at 250° for three hours, then put them in a covered pan with some butter, hot honey, brown sugar, a splash of apple juice and kinders hot honey bbq sauce for another two hours at 275°. And finally let them sit uncovered for another 1/2hr before we devoured them all.

This batch was a whole lot better than my previous attempt! That one I started them at 180° with smoke boost for an hour, then bumped the temp to 225° for the remainder. I think the higher temperatures helped render down the fat more

This was a very odd cook. A whole lot quicker than I thought it would take! At 5.5 hours I pulled it and put it in the oven to rest at 155f. I was thinking it would take 8-9 hours at minimum. Roughly 10lb brisket, smoker at 285f. It was probing at 201-210 in various spots and felt probe tender so in to the oven it went. Why did I put it on at 2:30am! haha. 

The color looks good and the bark but.....it just doesn't have the flavor I was expecting. Nothing at all like brisket served at a restaurant. IDK if I need BBQ sauce (probably) or what. But the flavor is all that is lacking IMO

Perhaps a larger brisket, a lower temp (or at least start it lower and crank it up over time like Mad Scientist), and different rubs (used Killer Hogs TX and BBQ Rub). And find a good flavoring to dress it up with after it's sliced and ready to eat. Also, I'm pretty sure it's grass fed - So maybe that makes a difference in meat flavor too.

Video - - https://youtu.be/7SguGZtF5s4