You really need to clean the fire pot before each cook. I make it a habit to vacuum the cook chamber, clean the fire pot, and ensure the drip pan is free of any standing grease. So far, no problems.
Off topic... just wanted to say hi as a former Davenport resident. I retired from Deere Corp back in '19, and my wife and I now reside in Dallas. Anyway, good luck with your cook. And JMO, but to be honest, I can't tell much of a difference between any of the pellets in terms of flavor - some...
It's 0 - 400. Put the wings on the grill, set grill to 400 close the lid and turn them after the first 30 minutes. Let go another 30 minutes, and that should be it. Lot's of vid's' on YT.
And welcome to the forum!
I don't think you can go wrong with the Napoleon. That's the one we had picked out when we did our outdoor kitchen, but wound up going with a Kamado instead. Kind of miss that turn and burn ease of the gasser, but really glad we made the decision we did. I forgot how good a steak was coming off...
There is LOTs of money up here NE of Dallas. Dak Prescott only lives about 5-minutes from me and Deion Sanders old Mansion is right down the road as well, so our Costco is pretty well stocked to cater to the big-buck crowd. I have seen the Wagyu briskets in there, but overlooked them because the...
If you're serious about griddling (is that even a word?), I doubt you'll be happy with a 22" surface. I have a 30" built-in and I am kicking myself for not going with the 36". If it's just for searing a steak, it may be ok, but attempting a full-on breakfast on that surface will be a real challenge.