My short list was down to Yoder 640 and Mak 1*. Looks like there is now a 3rd contender!
-
-
Hi Jerod,
I have the same grill, have had it now for about a year, and love it. TONS OF SPACE, as you know by now. I'm wondering if you are happy with the smoke output? Mine is fantastic at holding the exact temp I want but the amount of smoke is so light I can't seem to get the color I want and smoke rings are really tough to come by. Maybe I'm doing something wrong? I'd love to hear what you are seeing.
MattComment
-
I tried putting some chunks of wood on the heat deflector and that did not work well at all. They burned up too quick to add any smoke to the meat. I also tried them on the drip pan and that did nor work either. -
Matt Try the "Blaz'n Smoker Pro" on every batch of everything and you'll get 1/4" to 3/4" smoke rings and good smoke flavor -
I’ve been using the Blaz’n Smoker Pro for a year now, and it never lets me down. That thing will smoke for up to 6 hours with pellets. Chips work well too, but don’t last as long. I used it on my gasser for a while, and now I’m using it with the Grid Iron.
-
-
Hey Jake,
I actually have one too but have been hesitant to use it. I was afraid of it messing with the cook or flaming because of the air movement. It's a great suggestion though and I'm glad to hear it's worked for you. I'm doing a couple of ham's for Easter so I'll give it a try. Thanks!
MattComment
-
Congrats USMC Recon! You guys will have to keep us updated on any problems you run into or don't run into and any glitches that may come up. I am really interested in this unit to eventually replace an aging Traeger Texas.Comment
-
Has anyone tried the Don Godke DownDraft on their Blaz"n Grill?
Comment
-
Would this get in the way of the additional shelf mounting kit that you have Jerod Broussard -
Nate, no he has it shown on the website, there is a little grinding down of part of the mounting bracket is all.
-
Don't buy it!! It's just a gimmick. It will restrict the air flow of the grill. If you retract the air flow, you stand a real good chance of burn back through your auger tube. Then you have a mess on your hands. Anytime your modify your grill, this will cancel your warranty. Based on feedback from a VERY RELIABLE SOURCEComment
-
Jerod - did you get the competition wheel kit? I couldn’t tell from the pics. Is it worth the $325? Also do you like the pro shelf unit that adds the additional shelves? I thought that would be great for a big wing cook or a few slabs of ribs. I am seriously considering the Grid Iron. I had my mind made up on the Yoder YS640 but I really want the meat probe and the WiFi option which I didn’t see on the YS640. This is mainly going to be my set it and forget it cooker for long brisket and butt cooks.Comment
-
So, how much food can you actually fit and cook evenly with proper airflow? Trying to decide between the two sizes, and I will get the attachment for the extra shelvingComment
-
I can fit 6 briskets if I cut straight across the brisket separating the "mostly point" from the "mostly flat." Things are a lot hotter on the bottom since you have all that radiant heat coming off of the drip pan. Left or right seems pretty even but things cook as I previously mentioned a little quicker on the bottom.
-
-
Jerod, Now that you've had the Blaz'n Grill for a while, how is it? What would you order different? Any regrets? I would like to get one so would like to know what you like and don't like about it. Thanks!Comment
-
I am considering the 2019 version of this smoke which has the new pro controller. Do any of you have the most recent version as I find it odd a smoke box needs to be added to get the rings. I have 2 pellet smokers and have never had that problem had to look for the smoke. Has the new controller produced better results?Comment
-
I have never used the smoker pro smoke box with my Grid Iron. Except for cold smoking. The Grid Iron is perfect. I’ve attempted to use it for additional, or different flavor, smoke, but the lid seals up so tight that the box just stops smoking. I only use it for the cold smoke now, with the burn pot pulled out. -
It’s wonderful with a gas grill though. I smoked on my gasser for a year with it. Everything from Boston Butt to Pork Chops.
-
Thanks for the feedback. Two additional question. Is the cook consistent between the top and bottom racks. I ask because while I love the number of racks I would not want to have rotate food if they are cooking at vastly different rates. Where is the firebox temp probe? I don't see it in any of their pics.Comment
-
Temp probe is on the opposite end from the chimney. Lower racks are hotter due to the radiant heat coming off the drip pan. If it's freezing outside the overall pit temp is close to the pit probe. 90+% of the time though the pit probe is at least 20-F cooler than the rest of the pit. I use a Maverick XR50 to monitor temps. It's pretty unrealistic to get exact temps on smokers this big top to bottom without convection fans positioned near the top of the chamber.
-
-
Jerod: Which rack to use the most? Main Grid, 1st or 2nd shelf? I have been chasing my tail getting consistent temps on the main grid and the food cooks at different rates between the left and right sides on the main grid.Comment
-
Jerod Broussard everything you said (20 deg variance, hotter near chimney) is what I experience with the Grilla too. I think it's the nature of the pellet beast. -
Huskee it is. You got burn pot in the middle with hot air heading opposite the chimney and contacting the Smoker's temp gauge. You then have that same hot air coming towards the chimney ALONG WITH radiant heat coming up from the drip pan. I like it, neither my St. Louis Ribs nor my briskets are the same thickness throughout.
-
Your Grilla will swing naturally, as part of it's programming, additionally.
-
-
Hey Jerod, any updates on how you're liking the Blaz'n Grill?Originally posted by Jerod Broussard View PostSo I thought I would need three extra bodies to flip this dude right side up, turns out I just needed some umpphhh, though I probably wouldn't recommend it.
I'll add pictures with the phone later when there is better light in the morning.
I almost ordered the RecTec 680 but I really needed more space than what it offers, even with the new shelf you can get. I also needed upgraded wheels, which you can get, but they were still a bit more than what I got from Nebraska.
The Yoder 640 was looked at closely at the end, but the upgraded wheels ($795) was waaaay more than what I really wanted to pay. Plus the Grid Iron just really seemed like the best bang for the bucks. And the wheels on this thing are MACK DADDY with grease zerts on all wheels.
I really don't think people should have much of anything to complain about when purchasing RectTec or Yoder, I just was really shopping for cooking area and what I felt somewhat comfortable spending that much money on. I've had to turn down requests to cook for fundraisers so I kinda felt bad all of a sudden not being able to help out.
I no longer work approx. 87 hours every two weeks with maybe 5 Saturdays a year. For the last year I am averaging 110 hours every 2 weeks with 26-28 Saturdays a year.
NO WiFi. The night before I ordered this smoker our internet AND my cellphone data service went out. They are connected and sometimes the internet goes in and out without any problems on the phone, but when the internet goes off the grid so does the phone. WiFi would have a been a waste of $$. I have remote thermometers anyways and I don't play golf.
One hitch on the assembly. They forgot to include the bolts to mount the legs to the cooker. Which reminds me, I need to tighten them dudes up, I was so excited to get it upright I forgot. A quick trip to Wal-Mart fixed the legs. Looking at the item list it mentions a "bucket of bolts." I wondered why they put them in a bucket, then I realized they forgot the grease bucket.
Duhhhhh...
Another great thing I realized is I should be able to easily roll this thing up the hill and into the back yard and down to the patio. Thought about going out right now and trying but I have to get on the road, not good at 4 in the morning.
Comment
Comment