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I have done my full heat testing and my BFG will hold 629 steady for 45 minutes minimum. After that I got bored and brought it back down in stages. The 629 sustained was with Traeger Pecan pellets. Note that the pellet box does get hot at these temps and I needed a glove to open the top of the...

Has anyone done anything with the FUL (higher than 500) setting on their "round burn pot" version BFG? I have only done a short run burn at the full setting and chickened out at 585 degrees and returned the setting to 425. After the short trial, I called the BFG mothership and confirmed that...

Had a dozen Costco Boneless Pork Butts to do. First Butts on the 2500. First step with Costco Boneless Butts was/is to truss the butts so they don't fall open during the cook. Kind of a pain, but not too hard. For the record, just seasoned them with Kinder's Original (SPG) and Dizzy Dust...

Same ground rules as my 1st Big Brisket cook. Same issues out there. This missive will focus on the fixes I implemented this cook and what worked. About 170 lbs of Briskets. Again, I went 4/3/3. Because I still don't want to cut down the brisket height on the points of these restaurant...

I have planned a test cook for a single 18 pound Packer Brisket for tonight. I planned on a 5 PM start at 215 degrees with a 5 AM brisket at or very close to "wrapping temp". Once wrapped the plan was to bump to 250 and ride through the stall with a finish at about 11 am. This would be...

I pulled one rack and stored it on the shelf under the barrel on the competition cart (I love this thing). I moved the second rack to the middle set of slides that I haven't used yet. I placed the rack in about the middle of the cooking chamber. I previously burned through the remaining...

I cleaned up the grill from the Big Brisket cook and lit it up to just work on some questions I had. At about 150 degrees the temperature started dropping. It dropped back to down and was clearly "out". I turned the machine off (no fan time needed) and turned it back to start again (set at...

I have a new BFG and saw the RT Teflon Drip Tray shields. WOW, I thought this was worth a try. My first cook I decided to do 30 pounds of chicken leg quarters (10 pound bags for < $6 at Walmart is within my "burn and learn" budget). I spread the cook over every corner, then mid back and front...

Sunday at 3pm finished a 22 hour marathon with my BFG (first serious cook) . Saturday at 5 pm I loaded 10 full size packers delivered as two cases from restaurant wholesaler. Point being, these were not "hand picked competition" briskets, they were big, ugly, and common select beef listed as 85...