- Messages
- 272
- Grill(s) owned
- Stampede
Dan, are you messing with us??Hi All I only had the at 225*. Next time I'l star higher.
Thanks Dan
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Dan, are you messing with us??Hi All I only had the at 225*. Next time I'l star higher.
Thanks Dan
Say what?No way man I'm as honest as they come!!! Why did u say that?
Whats wrong with the grill? I thought the ribs turned out great?That I'm messing with us?
I've got big $ in this grill and I would be very pleased "IF" it would work right..I don't need this aggravation. I have enough things to worry about.
Thanks Dan
I've got big $ in this grill and I would be very pleased "IF" it would work right..I don't need this aggravation. I have enough things to worry about.
Thanks Dan
Give CS a call, they'll set you up!the grill it self is fine it just the other BS that pissy me off.Now are you mess ing with me?
Hang in there Dan it will get figured out, I'm glad you like the grill otherwise.yes my 30 days is still open,but would be a MPIA to do so..I still have the box. It does hold the temps really good, just this stupid WiFi problem.
Thanks Dan
Put some chunks on top of the diffuser like i do, and many others do, no issues. Another option is running it at extreme smoke for an hour two based on preference.
For the chunks, just get them to light off and dial the temp back down to 225. It works every time. other than that, smoke tube it or get a heavy D smoke diffuser.
Ash stays on top of the diffuser, it doesn't cover the food if that is what you are asking. objective is to get the chunks to smolder and then dial down the temperature, usally only takes a few minutes and ive never had an issue with temps. You can always go with what smoke daddy has out, I hear good reviews on there wood burning diffuser. But if your saying extreme smoke and a smoke tube combined with the grill doesn't cut it for you, i'm not sure this will??The RecTec does not provide enough smoke flavor for my family. I’ve tried using the Extreme Smoke setting, and also a smoke tube but still would like a stronger smoke flavor. I’m planning on trying this, but have a couple of questions on placing chunks right on top of the diffuser.
Does using the wood chunks interfere with temperature control? Do the chunks create much ash in the smoker?
Thanks, I have a smoke planned for tomorrow, I am going to try the chunks.Ash stays on top of the diffuser, it doesn't cover the food if that is what you are asking. objective is to get the chunks to smolder and then dial down the temperature, usally only takes a few minutes and ive never had an issue with temps. You can always go with what smoke daddy has out, I hear good reviews on there wood burning diffuser. But if your saying extreme smoke and a smoke tube combined with the grill doesn't cut it for you, i'm not sure this will??