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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-17-2020, 04:31 AM   #46
ebijack
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Here is a video from Baby Back Maniac
https://www.youtube.com/watch?v=uc0NOKaJ_uQ

After all the hype and thousands of hours of testing they said. I am a bit surprised weber would come to the market this late in the game with a so-so pellet cooker. With lots of problems. Common problems of pellet cookers.
This should hit weber's reputation hard over time.
You shouldn't come to market with a deflated shiny balloon and then try to fix stuff after the fact. Do some real engineering and testing. No copy/paste of other pellet grills and try to make it seem like it is a new and better product than it is. The searing temp is the only thing really new/better that I see. This unit has. If, that even works.
I was hoping this would be something I might try. Never had a pellet grill. But I do not see that happening anymore. Pretty said, after all the hype.
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Old 02-17-2020, 04:42 AM   #47
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Maybe they are using the same plan as the company I used to work for. They actually said, "The customer is our beta test site." Horrible idea!
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Old 02-17-2020, 07:05 AM   #48
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Quote:
Originally Posted by Kaptain Kadian View Post
Has anyone considered putting a disposable aluminum pan under the meat to catch the grease? I cook with some type of pan to catch grease in almost every one of my cookers. It is just way easier to keep them clean that way. Is there room between the grate and the flavor bars? Not having a heat deflector was one of my biggest concerns with the cooker.
I line the bottom of my offset with aluminum foil.
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Old 02-17-2020, 07:21 AM   #49
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that's a terrible pellet delivery design
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Old 02-17-2020, 09:39 AM   #50
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Is it just my eyes or is BBM"s hopper not as steep as this?

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Old 02-17-2020, 09:41 AM   #51
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Originally Posted by pjtexas1 View Post
Is it just my eyes or is BBM"s hopper not as steep as this?

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Interesting. Where is the second pic from?

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Old 02-17-2020, 09:55 AM   #52
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Interesting. Where is the second pic from?

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https://www.google.com/search?q=webe...V2JohtTUSFKiYM

Hove Industries, they claim to be the first to cook on it.

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Old 02-17-2020, 09:57 AM   #53
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Originally Posted by pjtexas1 View Post
Is it just my eyes or is BBM"s hopper not as steep as this?

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Man, if that ain’t an optical illusion, I’ll take choice B!!
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Old 02-17-2020, 10:07 AM   #54
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Maybe some food grade silicone would help the pellets slide down with less friction.

Last edited by SlickRockStones; 02-17-2020 at 10:15 AM..
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Old 02-17-2020, 10:29 AM   #55
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Quote:
Originally Posted by pjtexas1 View Post
Is it just my eyes or is BBM"s hopper not as steep as this?
Optical conclusion
BBM's weber still has lots of pellets. Which I think is throwing you off.
Look from the front edge over by the hole (don't know what the hole is). But that distance to the slid plate and angle see to be close to each other. And that would take a production change. Not likely when they have only been for sale for a week or so.

With thousands of hours of testing. How was the non pellet delivery problem not caught? Besides the other problems.
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Old 02-17-2020, 10:33 AM   #56
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Angle appears to be the same
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Old 02-17-2020, 11:02 AM   #57
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Well.... Made in China or wherever they get the parts from, only assembled in America!
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Old 02-17-2020, 11:18 AM   #58
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Someone needs to sell a hopper shaker to stop pellets from tunneling or making voids.
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Old 02-17-2020, 11:26 AM   #59
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I looked at those angles last night from the baby back maniac videos and didn’t see a noticeable difference in the one he cooked in yesterday vs the one he showed at the factory a couple months ago.
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Old 02-17-2020, 12:15 PM   #60
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The look back at the November videos to compare the hopper angles also made me realize that the cooking area of the smoker that had the brisket at the November factory event at 2:45 of this Harry Soo video https://youtu.be/cNdqeLsugsc looks way cleaner than any of the smokers that I saw in the last few day.

I know they put several local pizzeria pizzas in the smokefire for effect. Now I’m starting to wonder what they cooked that brisket in.
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