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Several people have reported on the first several times they fired up their grill temp it was unstable so you might try cutting it on a couple of times and see where the temperature stabilizes at before you fire it up for the first time with met actually in there.

My balls I stopped heating. I cleaned out the hopper and when I cut the bull’s-eye on the auger is not feeding. When I looked at the auger and in the firebox it looks like there is some clumped up pallets which may be the result of having had it rain here a lot and I left the pellets in there...

Interesting. I have noticed that salmon is done at 125 and pork chops at 140, below the book values. I will have to try an independent meat probe.

Interesting noting different experiences. I feel like my 380 is very stable esp at the lowest temps. I tend to mainly do a LO start on ribs, chicken, chops, salmon, for about 40 minus, then finish them off at 275-300. (ribs will do for 3 hrs) so it sounds like maybe I am in the monority. When I...

Are you saying tat the meat probe registers about 20 degrees off what a “handheld “ one would read when inserted into the meat?

So I mainly start out slow on mine with ribs and chops, so develop alot of grease, and just had my second fire. Nothing major, but took about 10 minutes to calm down. I will keep it cleaner in future, but i thought there was a string about why not to use a drip pan with the 380?

To ask the obvious, which wasn’t to me when I started, did you remove the membrane?

Correct me if I’m wrong but I have been usually smoking things on the bull’s-eye for about an hour on the lowest setting, then I turn the heat up two 225 to finish it off, and then maybe last 30 or 40 minutes cut it up to 400 to Crisp off the skin rap with poultry. And with other things that I...

For what it’s worth I have found that for six pork chops and salmon steaks that even though they are supposed to be 145 according to the books when I stop cooking them at 131 they are fully done and really moist. I don’t even necessarily leave the food in during the cool down mode which happens...

Keep in mind I am new to this but I actually gave away my weber smoker after I got this. I do have a gas grill right beside the bull’s-eye if I really want to get something hot, but have found that I look for an excuse to use this pellet grill every day it’s the most fun I’ve had cooking stuff...

My impression is that most of the 380 bull’s-eyes do some weird thing the first time they were cut on. Mine went up to about 500° and I was worried it was out of control. But after the initial trial it now is well behaved and quietly goes to the temperature I set it to. So I think it’s just a...

Thanks for the explanations. I was looking at the side by side pic of vertical and horizontal in a secondary post, and also did not realize RT make a vertical. As an aside, Fwiw in my early days now as a smoker, I am getting better smoking/slow cook results with my bullseye, than I am with an...

So any thoughts on why a vertical pellet smoker is better thatn horizontal?

Understand that I am just starting, but I thought the mustard would hold in moisture, and absorb some smoke flavor, but would welcome others to chime in. My wife was puzzled at what happens to the mustard taste as it doesn’t taste like overwhelming mustard at the end.

Was just wondering the same thing. I plan to experiment with different ones. A block away is a Traeger dealer who stocks traeger along with jack daniels (sorry, the pellets, not the whisky) and others. I just got some mesquite today. I haven’t figured how exactly to do a side by side comparison...

But apparently am still having trouble typing!

I am loving this pellet grill. I just fined some baby bak ribs and they were tender and moist! I imply pu mustard on top, cooked at 225 for 3 hrs, then wrapped in foil and toppd with sweet baby rays, cooked another 2 hrs and they were great. Very simple, I am starting out simple so far. The...

When I looked into cold smoking salmon for what it’s worth I ran into a lot of warnings that it’s tricky to do to not have a bacterial growth. Something like cheese or even salt or I have tried olive oil and those do fine and at least to my mind were safer. Not trying to discourage you but just...

Just had to share, I love salmon. Today I did a 30 minute dry brine ( basically just covered with sal and let sit for an hour, then rinsed off) then put on lo for about an hr, then up to 225 to finish to internal at 138. No seasoning, no sauce, no spray. It had a wonderful crust, moist inside...

Mine did some wierd stuff on inital burn, I almost unplugged it, but has been rock solid on temp since.fwiw