Bull Ruined my chicken wings.

[JohnDS]

Hey guys. I never usually cook above 225, but I decided to crisp up the chicken wings in the final 30min by cranking up to 400. When I went out there, it was like a smoldering forest fire, no flames, just thick white smoke. Made the wings taste bitter. I know what it was. All the 225 cooks I've done, I dont always remove the excess grease buildup on the drip pan, so cranking up to 400 really made A LOT of burning smoke from it. So besides for the obvious of cleaning/scraping the drip pan next time, is there anything else you guys do to avoid this bad smoke when turning up the heat in the future? Will the black charred, seasoned walls of the smoker do the same thing even with the drip pan cleaned, when turning up the heat? What's your procedure? Thanks.

 

[Waterboy]

Whenever I’m going to cook over 300 I make sure I clean the drip pan before the cook. Never had a problem like you described. Others may have different experiences.

 

[C. Keeper]

I try to keep my grill as grease free as possible to prevent fires.

I never thought about the smoke issue so thanks for the warning.

 

[JohnDS]

Yes, I'll make sure to clean the pan next time. Other than that, in general, is that all you guys do to clean the grill, just the drip pan?

 

[Waterboy]

I vacuum the fire pot every time I clean the drip pan. As long as I have it broken down that far I may as well clean the pot. I scrape and vacuum the barrel every three or four months.

 

[Gonefishin]

Other then what Waterboy mentions I'm finding I need to clean the drain tube and the bracket that holds the drip tray at the drain once in a while.

 

[MysmokersnameisToots]

I vacuum out the barrel and firepot after every 5-7 hrs of cook time or after a long cook (brisket/ pork butt). To keep the heavy smoke like you had from the grease - I put heavy duty foil over the drip tray for a quick tear-off when cranking up the heat but normally for crisping something at the end - I throw on my gas grill for the last few min

 

[GrillIndy]

Only had key bull a few months but read putting foil over the drip pan makes things a lot easier to keep clean. I took the advice and always have foil covering the drip pan. I change it when it has built up grease on it. Haven't had a flair up yet.

 

[C. Keeper]

Only had key bull a few months but read putting foil over the drip pan makes things a lot easier to keep clean. I took the advice and always have foil covering the drip pan. I change it when it has built up grease on it. Haven't had a flair up yet.

I'm surprised that there isn't pre cut heavy duty foil for the drip pans. Some other grills offer this, not cheap but easy.

 

[charlesrshell]

I'm surprised that there isn't pre cut heavy duty foil for the drip pans. Some other grills offer this, not cheap but easy.

Treager 34 Series BAC410 aluminum tray liners fit pretty good on the Stampede. Should fit good on the Bull too.

 

[C. Keeper]

Treager 34 Series BAC410 aluminum tray liners fit pretty good on the Stampede. Should fit good on the Bull too.

Do you happen to know the dimensions? I'd like to use that on my Rec-Traeger.

 

[charlesrshell]

Do you happen to know the dimensions? I'd like to use that on my Rec-Traeger.

The 34 Series BAC410 dimension is 15.5 x 31.5 Attached is a chart of the different Traeger liner sizes I made. I used Amazon and the Trager site to gather most of the data. I think it is fairly accurate. Sometimes the dimensions didn't match each other between the two sites. The only one I know for sure is correct is the 34 Series BAC410.

 

[C. Keeper]

Thanks for looking. My Traeger started life as a BBQ400 a.k.a Select. The drip tray is aprox. 27.5 Long X 14.5 Wide. It appears the liners for this model has been discontinued.

 

[Tinyf16]

Hey guys. I never usually cook above 225, but I decided to crisp up the chicken wings in the final 30min by cranking up to 400. When I went out there, it was like a smoldering forest fire, no flames, just thick white smoke. Made the wings taste bitter. I know what it was. All the 225 cooks I've done, I dont always remove the excess grease buildup on the drip pan, so cranking up to 400 really made A LOT of burning smoke from it. So besides for the obvious of cleaning/scraping the drip pan next time, is there anything else you guys do to avoid this bad smoke when turning up the heat in the future? Will the black charred, seasoned walls of the smoker do the same thing even with the drip pan cleaned, when turning up the heat? What's your procedure? Thanks.

I’ve never had that problem but I can see that happening. I clean the drip pan and grates after each cook. I cook a lot of chicken thighs and there is a lot of grease after the cook.

 

[C. Keeper]

I’ve never had that problem but I can see that happening. I clean the drip pan and grates after each cook. I cook a lot of chicken thighs and there is a lot of grease after the cook.

After reading post I thoroughly cleaned and vacuumed my grill.

 

[OceanSailor]

I use 18" HD foil...just crease and fold the edges. 500' at Sam's club about $23

 

[Fl. Cooker]

Hey guys, I use these oven liners. Works great almost a perfect fit for my 590.
Just wipe or spray off, or use dishwasher.
https://www.amazon.com/gp/product/B086DS1XPB/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1

 

[aubreyh]

After I cook something greasy I will usually crank the heat all the way up and let it run like that about 20 minutes. I then just use my app to shut it down. After a few of these type cooks I'll let it cool down and then vacuum it out. Running it that hot after a messy cook also makes it easier to clean the cooking grates.

 

[ghuns]

Treager 34 Series BAC410 aluminum tray liners fit pretty good on the Stampede. Should fit good on the Bull too.

UPS just dropped these off for me, for the third time, yesterday...

Traeger BAC410 Pellet Grills Pro 34 Tray Liner-Quantity 5

They fit like a champ on the Bull.