Achto 27,609 #26 Posted January 28, 2022 1 minute ago, WHX?? said: I might have auger gear motor issues too tho Or thermometer issue. I think she runs hotter that it says. Share this post Link to post Share on other sites
WHX?? 48,833 #27 Posted January 28, 2022 (edited) Yeah you might know better than me about that. After my rib failure I'm inclined to agree tho. ( Dan does his butts for plow day on mine) Edited January 28, 2022 by WHX?? 1 Share this post Link to post Share on other sites
SylvanLakeWH 25,602 #28 Posted January 28, 2022 14 minutes ago, WHX?? said: ( Dan does his butts for plow day on mine) Just… Stop… 2 Share this post Link to post Share on other sites
Achto 27,609 #29 Posted January 28, 2022 18 minutes ago, WHX?? said: After my rib failure I'm inclined to agree tho. The meat temp on the pork was about 2hrs ahead of schedule last year. I think we need to fire it up and use a separate thermometer to see if my theory is correct. 1 Share this post Link to post Share on other sites
rmaynard 15,514 #30 Posted January 28, 2022 5 hours ago, Achto said: Once internal meat temp reaches 165 degrees it will no longer take on smoke. I use foil on butts and briskets after they get to 165. Wrap them in foil & put back in until meat reaches 203, foil helps cut down the stall. "Texas crutch" is what they call it, I'm always happy with my results though. Well, that 'splains that Lucy. Thanks 3 Share this post Link to post Share on other sites
Pullstart 62,916 #31 Posted January 28, 2022 7 minutes ago, rmaynard said: Well, that 'splains that Lucy. Thanks We just started watching I Love Lucy from the beginning. I don’t think I’ve ever seen it in order. 1 2 Share this post Link to post Share on other sites
rmaynard 15,514 #32 Posted January 28, 2022 6 minutes ago, Pullstart said: We just started watching I Love Lucy from the beginning. I don’t think I’ve ever seen it in order. I think my two favorites were Vitameatavegamin, and Lucy in the candy factory. 1 3 1 Share this post Link to post Share on other sites
WHX?? 48,833 #33 Posted January 29, 2022 1 hour ago, SylvanLakeWH said: Just… Stop… Oh Sllllyyyyvia. ... you take one bite of Dan's butt and we'd have you switching teams in a New York minute. 2 2 1 Share this post Link to post Share on other sites
WHX?? 48,833 #34 Posted January 29, 2022 31 minutes ago, rmaynard said: I think my two favorites were Vitameatavegamin, and Lucy in the candy factory. How in the he double hockey sticks did we go from talking about smoking to I Love Lucy??? 2 Share this post Link to post Share on other sites
SylvanLakeWH 25,602 #35 Posted January 29, 2022 (edited) @WHX?? I’ll pass… I’ll let you curd boys do whatever it is you do up yonder with your smokers, butts and cheese… Edited January 29, 2022 by SylvanLakeWH 3 Share this post Link to post Share on other sites
SylvanLakeWH 25,602 #36 Posted January 29, 2022 58 minutes ago, rmaynard said: Well, that 'splains that Lucy. Thanks 50 minutes ago, Pullstart said: We just started watching I Love Lucy from the beginning. I don’t think I’ve ever seen it in order. 40 minutes ago, rmaynard said: I think my two favorites were Vitameatavegamin, and Lucy in the candy factory. 11 minutes ago, WHX?? said: How in the he double hockey sticks did we go from talking about smoking to I Love Lucy??? Well… a reference to Lucy was replied to by @Pullstart who apparently now identifies as Lucy, is now watching I Love Lucy reruns, and well… Then some Wisconsin butts were mentioned and… Squirrel… 1 4 Share this post Link to post Share on other sites
WHX?? 48,833 #37 Posted January 29, 2022 Comon Sylvia you got the grist to stand there and tell me you can't savor an outstanding pulled pork sammy? If so you ain't right either! At's all right more for us... 2 2 Share this post Link to post Share on other sites
Achto 27,609 #38 Posted January 29, 2022 38 minutes ago, WHX?? said: tell me you can't savor an outstanding pulled pork sammy? Maybe he's a brisket man. 1 1 1 2 Share this post Link to post Share on other sites
Pullstart 62,916 #39 Posted January 29, 2022 Do we have to chose sides? If so, I’ll be on the brisket topped with pulled pig side. 1 1 1 Share this post Link to post Share on other sites
Sodaking27 777 #40 Posted January 29, 2022 (edited) 4 hours ago, WHX?? said: Soda do you run the blankets on yours? I have to on my Green Mountain or she won't get out of her own way. Bag of pellets just to get her up to 100. I might have auger gear motor issues too tho I have blanket for one of them. I haven’t used it in years after upgrading the stock controller to a PID type controller. Let me show you one of my butts. 🤭 I let this one go unwrapped at 225 until IT of 203 them wrapped and placed in a cooler for a couple hours. Edited January 29, 2022 by Sodaking27 3 Share this post Link to post Share on other sites
rmaynard 15,514 #41 Posted January 29, 2022 12 hours ago, WHX?? said: How in the he double hockey sticks did we go from talking about smoking to I Love Lucy??? That's what makes this forum so great, the tangents. 3 1 1 Share this post Link to post Share on other sites
clueless 3,005 #42 Posted January 29, 2022 Kev, I've been a smoker for the last 45 years and a joker longer than that, and we won't get into the midnight toker thing. Started out with my Weber Kettle, and have had everything from a 30 gal upright barrel to a 500LB old propane tank that would take a quarter of a cord of season oak to smoke 40 Boston Butts for 11 hours. I've used propane, charcoal, chips, chunks, stick wood and pellets to smoke with. Now days I just have my Weber Kettle a Pit Barrel Cooker (that thing is a chicken and rib smoking machine) and my pellet grill, at 67 and retired I try to live by the KISS life style. One thought on your smoke venting set up other than safety first, I'm sure you already know this but I'll tell you anyway your pellet grills fan and auger feed is designed to maintain the temp you select by the fan speed changing speeds to kept the pellets burning at the proper temp and the auger keeps adding pellet as needed. With the exhaust pipe you have so close to the grills smoke and a 6 inch fan pulling the smoke up you are probably pulling more air through your grill constantly than is needed and while the grill temp won't change, the fan in the grill just won't come on as much but the you will be burning a lot more pellets. I think if you were to move the stack up higher or the grill further away you would achieve the same results for removing smoke using less pellet they aren't cheap, especially since most of the thick smoke occurs at initial start up and at low smoke temps 160 to 220 degrees. One other thing a pork tenderloin is is a fast cook piece of meat like a good steak, twenty minutes on a hot grill, and don't cook it past 145 degrees internally. 1 1 Share this post Link to post Share on other sites
WHX?? 48,833 #43 Posted January 30, 2022 (edited) On 1/28/2022 at 4:25 PM, Achto said: Or thermometer issue. I think she runs hotter that it says. Ok now is it the sensor or the board? this was about as close as it came sometimes as much as 60 deg off. A call to Green Mountain Grills is in order. A new control board is not an option as well on my way Traeger for the cost. No wonder my ribs come out way overdone. It got up to 150 once and throttled back but then dropped back down to 140 and fans have not shut off since. DMM holds at 180-190. Gotta be in the control. Food temp probe goes wacko every now and often too. Got one of Kev's pork tenders in just for trouble shooting. Edited January 30, 2022 by WHX?? 2 Share this post Link to post Share on other sites
Achto 27,609 #44 Posted January 30, 2022 (edited) 2 hours ago, WHX?? said: A call to Green Mountain Grills is in order That's a huge difference. Hope GMG can help you pin point which part is bad. Edited January 30, 2022 by Achto Share this post Link to post Share on other sites
Pullstart 62,916 #45 Posted January 30, 2022 I just flipped the switches tonight. Momma made this bbq fin and feather rub and this garlic salmon recipe and here’s one piece left. The Traeger recipe says 500 degrees but my high setting is 450. It still made it in about 23 minutes. This was a 30 something pounder caught off of Muskegon pier heads by yours truly. Yum. 1 1 Share this post Link to post Share on other sites
Pullstart 62,916 #46 Posted January 30, 2022 You should be able to test the thermistor Uncle Jim. I believe that 70 degrees is around 13,000 ohms. If it’s off, it is the board. FYI… as far as water thermistors go, I’ve never seen a bad one. Share this post Link to post Share on other sites
WHX?? 48,833 #47 Posted January 31, 2022 28 minutes ago, Achto said: That's a huge difference. Hope GMG can help you pin point which part is bad. We'll find out. Maybe they can provide me with a temp/ohm chart, I have never had a thermistor go bad either. Odd thing is it all started when I had to replace the auger motor but even before that it drove like a lumber wagon. Even odder thing is my nephew has got a older D Boone at the cabin and it rocks in all weather. He ain't exactly known for taken care of his equipment either. Goin the other way on the temp scale you score on a freezer Dan? Share this post Link to post Share on other sites
Achto 27,609 #48 Posted January 31, 2022 1 minute ago, WHX?? said: you score on a freezer Dan? Yep, a little less capacity but was a tighter fit getting it in the basement. Seems I had to lay it on it's side to get it in, I'm going to wait till tomorrow before I plug it in. 2 Share this post Link to post Share on other sites
WHX?? 48,833 #49 Posted January 31, 2022 Good news.... I say scrap the other one less you know somebody wants to try and trouble shoot and fix it. Other wise slicing and dicing might be the best way to get it back out of the basement. 1 Share this post Link to post Share on other sites
Achto 27,609 #50 Posted January 31, 2022 2 minutes ago, WHX?? said: Other wise slicing and dicing might be the best way to get it back out of the basement. Got it out. One of my neighbors takes in scrap to supplement his SSI. It's loaded on his trailer already. 2 Share this post Link to post Share on other sites
