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Good grief. Your bullshit isnt worthy of a reply, so this is all you’ll get.

It comes down to pressure. The chimney will draw air wether there is a fan or not (think stickburner).. A fan doesn’t necessarily introduce enough air to force air out everywhere. In a pellet grill its there to keep the pellets lit. Thats why its there, as opposed to forcing air out via a...

How much pressure do you think that fan actually creates? A chimney is going to draw air, period. IF it didn't, the fan air would simply take the path of least resistance which would be the lid. I'm not saying OP will have problems....just that he might.

It very well could.

Que-o-saurus Rex

Congrats. They still have the two time light in them, I see. 🤣

I ordered this antenna and it showed up in the middle of the night, installed itself and raided the coolers crisper drawer. WTF am I going to do with smoked cucumbers and carrots?

1. Bear Mountain 2. B&B 3. Kirkland (Costco)

I have grill grates but havent used them since I picked up a blackstone.

They have options for feed rates, temp offsets, etc. it’s kind of surprising to me that they didn’t include the ability to adjust the shutdown procedure. This is the only pellet grill I’ve owned where I have to be careful with the shutdown. I want it longer and don’t want it adding pellets...

You could also take the lid off, spray down with degreaser and pressure wash it. More work, but would ensure it’s ready for the lava lock.

If the fire isn’t fully out and starts burning into the auger tube it doesn’t matter if it’s plugged in or not. I’m not sure you fully understand what is being discussed.

I pull my Briskets at 203 and then rest them for a couple of hours. They slice just fine. Without knowing the size of the brisket, it's really hard to make a judgement on the length of time they cooked it. It could have been done at the 17th hour, and the oven was used to add more moisture...

Smoke is going to come out around the lid unless you seal it. You may also see smoke come out via the drip spout. This is normal. Where there is a gap, there will be smoke. I would only be concerned if it's coming out of the hopper. :oops:

Other forums indicate the Kirkland pellets are made by Pit Boss. How they know this, I don't know. I normally use Bear Mountain, but there is really nothing unacceptable (to me) about these pellets. They work fine, they give good color and smoke, so I will continue to use them when I can't...

I keep it updated, but almost never use it for anything but turning on the grill.

Like smokezilla, I use my blackstone. Sometime I smoke the fajitas on the 700 and then sear them on the ‘stone.

I guess it depends on where you live. Out here in NM salt in the air is not a problem.

BKF has been used for decades in restaurants, bars, etc for cleaning stainless steel counters, pot and pans, etc. I would say it’s proven safe to use on SS grills.

I use LA's Awesome on the outside for cleaning. Bar Keepers friend for scrubbing, and Stainless cleaner for general wipe downs.