The Grid Iron Part 3...The maiden voyage with maiden rubs and trimming and.....

[Huskee]

Looks like I need a plane ticket to Texas. Although I think a Grid Iron and a brisket is cheaper.

[Flat Rocker]

Congratulations Jerod Broussard. I have the Grand Slam and I have been very impressed with the quality of meats I've cooked on it and the ease of maintenance on it.
About a year ago I came across a link regarding issues with getting the Blaz'N Smoker Pro lit and keeping it burning. Not knowing if there are rules for posting links to other sites, I thought I'd just take some photos of mine and post them here. The issue to me is two fold: #1 to create fire you need airflow and when you fill the box with pellets that airflow is somewhat constricted, at least until some of the pellets have burned off, and #2 it's just hard to get the pellets ignited with the torch.
The solution is to get some "Expanded sheet screen" from Lowe's, cut it to the size of the box, then load the pellets. Now, when you put the torch to the pellets there is an increase in air flow, which helps the pellets ignite, but I've found that it takes maybe 2 minutes with the torch vs. the 1 minute that Blaz'N said. In windy conditions, sometimes you need to let it run for 10-15 minutes and hit it with the torch again just before putting the meat on. Tim at Blaz'n also suggested that if you don't need 3-5 hours of smoke generation, just wad up some foil and stuff it in the back of the box, put your pellets in the remaining space and you can better control how long the box will burn.

Here is the way the packaging looks (at Lowe's), the screen in my box, and the sheet I cut it from:





Enjoy your new rig!

[Jerod Broussard]

Hey thanks! I'll probably won't use it much if I got things filled to capacity. But a nice cherry aroma should be mandatory when smoking.

[DWCowles]

It looks beautiful and tasty. So how was the smoke flavor?

[Jerod Broussard]

On par. It was coming off the meat enough that I got my fill and didn't eat anything other than a couple little nibbles to see what the rubs were all about.

[vandy]

Yep the more I check this post out my next MCS acquisition will have to be a Grid Iron that will probably replace my aging Traeger Texas.

[Dadof3Illinois]

You piqued my MCS Jerod, Awesome looking cook!!

[Jerod Broussard]

Well I'm glad my necessity can pique your not so necessity

[Troutman]

Looks like excellent results, welcome to the world of pellet pooping. The more I cook on mine the more it draws me back.

[PaulstheRibList]

So glad you are digging the new pit!!!

I'm sure I'll have a pellet grill at the house soon for when I have home gig's and have to go to the BBQ Trailer or my other business during the day and don't have the capacity to tend the fire on the Jambo.

[JCBBQ]

Huh! I've never really considered a pellet smoker - not sure why. That brisket looks amazing. What made you pull the trigger on the Grid Iron?

[Jerod Broussard]

Cooking area mainly.

[CandySueQ]

When your cooking chamber is loaded, just mix some cherry pellets in with the hickory. You'll taste it!

Nice photos, great review! I wish you many years of pellet cooking satisfaction!

[Jerod Broussard]

Hmmm, might have to mix me up a "wanna be comp" mix