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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...

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...

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...

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...

Hey I just got my bullseye, and so far have cooked some good things. I tried some hamburgers tonight and they never really got chard on either side. I did read some earlier discussions and I don’t have a ceiling insert. I was wondering whether cooking it on the riot setting would work, Or...