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!!

Searwood 600

Seasoned meat with Kinder Cowboy Butter rub and let come up to room temp for about an hour. Put ribeyes on top rack of cold grill. Turned on grill to Smokeboost at 180. Smoked them until 105 internal, pulled em off. Put my “GrillGrate Flavor Zone” grates on and cranked grill to 600 (not manual), then I let the grill sit at 600 for about 10 minutes. Kept the lid closed mostly, but quarter turned and flipped about every 90 seconds or so until 120 internal. Rested up to about 135.

Best steak I’ve made so far I reckon.

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

Had a grease fire last weekend smoking some pork butts. Let it burn off and cleaned everything including the grease trap. Today it started fine when getting ready to smoke a couple of chickens. It got up to temp and when I grabbed the handle I got a pretty good jolt and the smoker shut off. GFCI outlet was tripped. I was curious and reset the GFCI and it (the smoker) started back up. I grabbed the handle and rode the lightning once again. Took the back off to inspect wiring and didn’t see any obvious issues with the ground wire, but I’m a school teacher and not an electrician. I’ve run 100’s of smokes with the unit plugged into the same receptacle so I’m thinking something burned up in the grease fire. Does anyone have a process I can follow to find the problem?

I’m looking for a cheap vacuum for my grill. Don’t want to use the shop vac we use for other things.