Got the auger primed, burn off 450F for 45 min. Today apple smoked 1.5#'s sausage, to 165F. 1# is for my RB & R. someone mentioned Trappeys Peppers in vinegar, topper for RB&R, those peppers, I could eat them all, right out of the jar.
How often do you guys, vacuum, out the fire box?
Oh! The other .5#'s of beef/pork sausage was real yummy, eggs/toast/sausage for lunch
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
You'll find people are all over the place about how often to vacuum. Answers will range from "never" to "after each cook". Personally, I prefer to vacuum often ... largely because I keep my OG on a covered wooden deck and need to ensure that there are never (knock on wooden deck) any flaming problems.
So I know (think?) I've seen on some of the pellet smokers where they recommended not using foil on the deflector because it messed up the grease draining. I take it neither of you have had that problem, or Grilla built it with that in mind?
Dan Deter - It appears that a lot of Grilla owners foil their deflector. You've got to be careful about a couple of things, though:
1. Make sure you don't mess up the grease draining. The last thing you want is grease dripping into the fire box.
2. Keep the foil tight to the deflector all around the edges so that you don't disrupt air flow.
I think vacuuming based on cook time (rather than say every week/two weeks) is the best approach. Generally, I vacuum after about 20 hours of cooking. That said, vacuuming more often is definitely better than less often to minimize any fire box flare up / grease fire possibility.
I vacuum based off time used and next expected cook time.
I almost always vac after a long cook. If I have done a few short cooks during the week but plan on doing a long cook over the weekend I will vac before that long cook.
I too wrap the deflector in foil and just make sure the piece to the drain is unobstructed. I don't actually put foil on that V part that goes out of the cooker to the drip can.
John "JR"
Minnesota/ United States of America
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
How do they get away fron not having a stack or chimney?
Does the foil impede draining to can? - Not if you're careful. Once you've foiled and reinstalled the deflector, you can pour a few ounces of water on it to make sure it's draining correctly.
How do they get away fron not having a stack or chimney? - On the OG, you'll notice about a 1/4" gap on either side of the closed lid. That's the "chimney".
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