qnbiker
is Blowin Smoke!
You ARE looking at that thread - it's THIS one! The last couple of pages. I'm searing on my gasser and am not interested. But then, I wasn't interested in a pooper either until these guys got hold of me!
Sounds like something thinks the temp is 250. If it was seeing the correct temp it would increase airflow like it does when you raise the temp.Heres a question for all the pellet guru's out there. Is there a finite time that your able to maintain temps on these grills and if so approx how many hours would that be?
Reason for asking is im new to this style of grill and have found during longer cooks (>8hrs) my temps tend to drop and the controller doesn't seem to do anything to rectify the situation. For example if I set the temp to 250 after a period of time the temp drops to around 180 and the controller remains in maintenance mode rather than ramping the temp back up. The only way for me to raise temps back up is to crank up the setpoint.
Could this be due to restricted airflow as ash begins to fill the firebox restricting airflow as id imagine there would be a point where ash would be severely affecting the amount of air available to the fire thereby dropping temps.
For reference im running a YS1500 and using BBQ's Delight Hickory pellets.
Sounds like something thinks the temp is 250. If it was seeing the correct temp it would increase airflow like it does when you raise the temp.
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So more experimenting with the flame zone. I knew I said I was going to use the grill grates but just 3 of them looked funny. I’m glad I didn’t use them!
So the ones on the bottom were cooked direct with 1 minute per side cast iron treatment. The ones on top went direct the entire time. The ones on top looked best imo
These were cooked at 450 deg. Flair up got my forearm hair by the way!
Kind of hard to tell by the pics, was the cast-iron just way too hot for those burger patties?
Heres a question for all the pellet guru's out there. Is there a finite time that your able to maintain temps on these grills and if so approx how many hours would that be?
Reason for asking is im new to this style of grill and have found during longer cooks (>8hrs) my temps tend to drop and the controller doesn't seem to do anything to rectify the situation. For example if I set the temp to 250 after a period of time the temp drops to around 180 and the controller remains in maintenance mode rather than ramping the temp back up. The only way for me to raise temps back up is to crank up the setpoint.
Could this be due to restricted airflow as ash begins to fill the firebox restricting airflow as id imagine there would be a point where ash would be severely affecting the amount of air available to the fire thereby dropping temps.
For reference im running a YS1500 and using BBQ's Delight Hickory pellets.
All this speak about flame zone and grill grates got me thinking. I hardly ever grill on ours but I thought i would try the grill grates for some burgers. Grill temp at 480 grill grate didn't get above 375 not that I expected it to work but why not try. It also got me thinking that it would not be difficult to make a frame zone. Drill wholes or cut a square or circle in the difuser and cover it with a sheet metal or a pan when not grilling. Opinions?
All this speak about flame zone and grill grates got me thinking. I hardly ever grill on ours but I thought i would try the grill grates for some burgers. Grill temp at 480 grill grate didn't get above 375 not that I expected it to work but why not try. It also got me thinking that it would not be difficult to make a frame zone. Drill wholes or cut a square or circle in the difuser and cover it with a sheet metal or a pan when not grilling. Opinions?
Probably the best way to do it would be to get the smoke daddy searing station. I wouldn’t mess with your nice timberline’s diffuser.
That is basically how the Yoders work, when you have the 2 piece diffuser plate. I personally would be afraid to alter anything on a pellet grill, that would affect air flow. They are designed for a specific amount of air flow, and changing it too much, could result in a hopper fire. It certainly could be done though.
Thats what I'm thinking Josh, yoder, memphis, pit boss all kinda the same idea. Good point on the airflow. Just thinking out loud.
I know when I make burgers with the flame zone, the grill gets trashed.So more experimenting with the flame zone. I knew I said I was going to use the grill grates but just 3 of them looked funny. I’m glad I didn’t use them!
So the ones on the bottom were cooked direct with 1 minute per side cast iron treatment. The ones on top went direct the entire time. The ones on top looked best imo
These were cooked at 450 deg. Flair up got my forearm hair by the way!