Recent content by MikeK

It's a couple of screw holes. If you can't manage redrilling to size to make it work then maybe this grill isn't for you and you can hand in your man card. It's a great grill none the less. After Covid quality has gone down for everything. Suck it up buttercup and bitch about something more worthy.

Just wipe the grates down with ammonia and place in a garbage bag with 2 cups of ammonia and seal over night. Pull out and rinse off in the morning, no scrubbing or power washer needed.

Not terrible but not pipe fitter quality.

I just pour the liquid grease into a metal 2 gallon pale right away and store it in the garage. I use the grease to start fires in my fire pit.

But in the end, they both lost the same amount. Whether it be water or fat, that is moisture so in the end its was the same.

Not sure the video really proves anything. If they both lost 39% of the weight, that tells me the moisture loss was the same between them dies it not?

Searing does not seal in juices. That's a myth that's been debunked long ago. What it does do is add flavor to the meat.

My 340 and 700 have done fine at -30º. Like everyone said, they just use more pellets.

It works if you smoke them at 180º and raise to 200º the last hr.

That's the way I do all my butt's. Like you said, twice the bark and at 275º 12lbs is done in 4-5 hrs.

That's works great. A quick nick on the training collar works good also.

How does it change the flavor in anyway? If I want to chew something off a bone I'd make chicken.

I never cover anything on my 700 or 340 and it's been fine in pouring rain or -30º degree's. They have never skipped a beat.

I haven't seen a 700 yet that didn't have wheel problems. They all get flat spots on them because their junk wheels.

How does it ruin them? It makes fall off the bone rides exactly like the recipe says. I've never had a bad cook ever using it, my kids hate having to chew meat off the bone. I don't care either way as the flavor is the same.