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I use this. This size will fit 20 pounds of pellets. They also make a larger size that could probably hold 40 pounds.
https://www.amazon.com/gp/product/B00HQE1QUG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Time, mazes, temps below 90F and experience. Practice, practice, practice!
Is that the 1000 series? Amazon has the insulated blanket on sale, huge game changer
PIT BOSS 67343 Insulated Blanket for 1000 Series Grills, Grey https://www.amazon.com/dp/B07V8L336V/ref=cm_sw_r_cp_apa_i_Pz6gEbJTD6E5A
Smoked meatloaf has been a smash hit every time I make it as well. I don't use any pans at all, I just roll it up in a big log. I use grill mats like these and that makes it much easier to set on the grill and zero sticking to the grates. I also get smoke all the way around the loaf that way.
I did it as I had some leakage around the door. I used this. Easy enough to cut with scissors and put on. Just clean the edge well where you want it to stick.
It isn't that they've made it where you can, they just use the same control panels for both.
I can't vouch for every one, but I bought one recently and did the following:
-When the grill was turned on, I put my phone on top of the hopper and picked up a WiFi signal (the name says something about GMG and DB for Daniel Boone with a bunch of numbers).
-Ordered a WiFi antenna from Amazon. this worked perfectly
-Removed the screws holding in the control panel and found where the small end of the cable shown on the previous link connects to the circuit board, and connected the two.
-Drilled a small hole in the bottom back corner of where the hopper is (it should be hollow if you look underneath the grill).
-Removed the nut from the coaxial end of the cable and connected that to the hole that I drilled in the previous step.
-Connected the antenna to the coaxial end of the cable that is now affixed to the back of the grill.
-Turned the grill on, connect to the WiFi signal from the grill on your smartphone. The password should be the serial number on your grill.
-Download the Green Mountain Grill app, connect, and enjoy.
The only thing I can't figure out is how to link the grill through my WiFi router, which is supposed to be possible.
It sounds like a lot of steps, but it is super simple.
Sumnacon Sturdy Folding Shelf Brackets - Heavy Duty Metal Triangle Table Bench Folding Shelf Bracket 10 Inch, 2 Pcs Folding Shelf Hinge Wall Mounted, Max Load 132lb (Black) https://www.amazon.com/dp/B07BT44C1D/ref=cm_sw_r_cp_api_glt_fabc_YM56SK6V7XTYHXP0J943?_encoding=UTF8&psc=1 Locking hinges
I'm not OP but I make a brisket about twice a month for my family. Here are my steps, done on a Rec Tec Bull 700.
- Trim brisket. Remove decal, trim fat cap down to ~1/4", remove any silverskin on top.
- Rub it. Use S&P to stay pure, or whatever makes you happy. Occasionally I will break all the rules and inject with a mixture of melted Kerrygold butter and cajun seasoning. It's always a hit.
- Place brisket fat-cap-side-down on your smoker and get the temp set to 225.
- When brisket internal temp gets to ~160, and has developed a nice crust, pull it and wrap in peach butcher paper. Can be found on Amazon Here
- Let brisket continue to cook until internal temp reaches ~204 degrees.
- Let rest in cooler for no less than about 2 hours.
- Slice 1/4" thick.
- Shove down your gullet.
- Share with friends, family, neighbors...etc.
- Take any leftovers and make chopped beef sandwiches, or use as tamale stuffing.
well, you can buy or make it yourself.
Option 1 Make your Own: I use the trimmings of the brisket, place them in a foil pan at the beginning of the smoke and take them out when the fat is crispy but not burned. Let it cool down and will be creamy at time of wrap. Left overs can be saved for later/other uses. I go by Mad Scientist BBQ method.
Option 2 Buy: Almost every supermarket has beef tallow for sale I've seen and purchased from Kroger (I live in Texas) and have also seen it in Sprouts and Walmart.
Mad Scientist BBQ also recommends Wagyu Tallow and I did purchased one for $30 at Amazon
South Chicago Packing Wagyu Beef Tallow, 42 Ounces, Paleo-friendly, Keto-friendly, 100% Pure Wagyu https://www.amazon.com/dp/B0881XTCR3/ref=cm_sw_r_apan_glt_fabc_85WAK7VYKTAXJ6H3F3ZY
For today's cook I used the smoked Tallow from the trimmings.
This is the recipe I used with pit boss competition blend pellets.
- Pat Wings completely dry
- Sprinkle with Broil King Perfect Steak Spice
- Coat with Frank Dry Seasoning
- Let the Franks soak in
- Smoke wings skin side up for 1 hour at 180f
- Flip wings and increase temp to 350F and let cook 15 minutes for small wings and 20-25 minutes for larger wings
- Flip wings again and cook for another 15 minutes for smaller wings and 20-25 minutes for larger wings
Please keep in mind the ramp up time from 180 to 350 is factored into the overall time so the wings army actually at 350 for the entire time at the higher temp
Edit: Franks red hot dry seasoning. https://www.amazon.com/dp/B07CDF9Y17/ref=cm_sw_r_cp_apa_glt_fabc_SFYW3TQ1P6DPBFWYP756?_encoding=UTF8&psc=1
I bought a BBQ gasket from Amazon to get a better seal around the lid. Really helps with any temperature swings.
Ive had the 1000D for over a year now. I suggest using a secondary temperature gauge. Mine runs hot anywhere from 5-15 degrees. But other than that I love it. Also as others have mentioned gasket tape. This is what I used to seal mine. Oh and if they have a thermal blanket in stock i suggest that as well to hold the temperature.
Dude below had it right: Royal Gourmet Double-Shelf Movable Dining Cart Table,Commercial Multifunctional Steel Flattop Worktable PC3401B https://smile.amazon.com/dp/B0798NMS1G/ref=cm_sw_r_cp_api_glc_fabc_Acm-FbDJ0NQ5E?_encoding=UTF8&psc=1
I love my Pitboss. I think it may have a little more swing in temp than more expensive grills, but it still makes great food. I’d invest in a good grill thermometer, I have this one and it works great! Inkbird IBT-6XS Bluetooth Wireless Grill Thermometer for Smokers，6 Probes Digital Oven BBQ Thermometer, Rechargeable Battery, Timer, Alarm for Kitchen, Food, 150ft Meat Thermometer for Grilling, Black https://www.amazon.com/dp/B07R6H558K/ref=cm_sw_r_cp_api_i_Bn7xFb9H4QPTM
There's special high-temp gasket material for this. https://www.amazon.com/onlyfire-Gasket-Replacement-Adhesive-Smoker/dp/B06XRF2Q62
I like Meathead’s bbq cookbook (and his website for that matter). You don’t need a pellet-specific book.
I got mine on Amazon. Can’t really attest to the durability yet, but it worked great the first time! I’ll definitely wrap the base in foil next time. It’s pretty caked up with char, and soaking overnight.
It’s the Res Stag brand for the 575 Traeger. It’s a real fun attachment. Red Stag Stainless Steel Outdoor Pizza Oven with Pizza Stone Kit Accessory Set for Traeger/Pit Boss/Camp Chef/Embers Wood Pellet Smoker Grills https://www.amazon.com/dp/B0822RGX5G/ref=cm_sw_r_cp_api_glt_fabc_33D2K54K28JGGMXV47FM
This, put inside grill after cool down or my dogs will get into it. I use a liner for my drip can as well.
You will want an ash vacuum. Before every cook, I remove the heat shield ( piece of metal that covers the pot) and vacuum the pot and the rest of the bottom of the inside. There will be a lot of residue or ash from the burnt pellets. Also, always cover the drip pan with a piece of foil. I change this out when vacuuming as well.
Hinges here: https://www.amazon.com/dp/B01M98RPML/ref=cm_sw_r_cp_api_glt_fabc_YCG0FB2AJCS3C5M6ZS8F?_encoding=UTF8&psc=1
Cut a piece of wood and attached the hinges. The holes on the hinges line up with the mounting holes on the grill. You do need to drill out the stock hole on the hinges to accommodate the bolt.
I did add one on the 4th picture of just the racks with nothing on them. But here’s the one I ordered
Looks like Amazon still has them listed at the price I “paid.”
Camp Chef Artisan Outdoor Pizza Oven, 14" Single Burner Accessory, Ceramic Pizza Stone, 14 in. x 16 in. x 8 in https://www.amazon.com/dp/B001RECCEK/ref=cm_sw_r_cp_api_glt_fabc_PFMDEX3P3PEGFQK963EX
Camp Chef Deluxe Barbecue Grill Box https://www.amazon.com/dp/B00906IABG/ref=cm_sw_r_cp_api_glt_fabc_WHY84TSV5ZCXM3X6BEYV
If you are worried about it drying out you can always go with the boat method. Also, you can rehydrate it with beef stock, beef tallow, or even some butter before wrapping. I think the smoke ring is set at 145 so you can probably wrap once your bark is set. One thing I want to try is just putting it, raised, in a roasting pan to protect it from too much direct heat and not mess up the bark at all, something like this.
This, it was 65F out yesterday and i smoked some cheddar and the inside of the grill using one of the back and forth maze smokers, it never got above 70F for the entire 4 hours. After 4 hours of smoking the thing had just barely finished turning the first corner so i figure i could in theory get 12 hours of cold smoke. Why you would ever need that long cold something something i have no idea, but i could :D
I second all the need for a good thermometer, especially with multiple probes. This is the one I use and have had very good luck:
ThermoPro TP17H Meat Thermometer for Grilling and Smoking with 4 Temperature Probes for Beef Turkey Candy Deep Fry Cooking BBQ, Large, sliver https://www.amazon.com/dp/B085NSXPG4/ref=cm_sw_r_cp_apip_vmsrQ72NPmRuk
I got this to go in my Ironwood and it works excellently.
Not disposable, but I use these gloves. They are heat resistant and waterproof. I can use them to grab a brisket directly off the grill, and then just rinse them off in the sink. They run a bit small, so I would size up on them. For food prep I just use basic nitrile gloves.
If you bundle, they'll ship it all for free. Future accessory purchases cost shipping. They do offer some discount on accessories for Military Veterans and 1st Responders (I think). Great company, great customer service. I LOVE my Bull. Be patient putting it together though, instructions aren't great. Last bit of advice: put this on the lid before initial burn in- it makes a huge difference. https://www.amazon.com/gp/product/B00TAJW0QE/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I like pellet over propane, as propane is just heat...
For $300 you can try a pellet grill like this
It’s not going to have all the bells and whistles but it’s a decent grill for a decent price.
I got a couple of these pizza screens that help tremendously. I do the first half of the cook or so on the screens, then I can get the peel right underneath them with ease and put them on the stone directly for the second half. I was so sick of trying to get things just right to not have it stick to the peel. ha.
https://www.amazon.com/gp/product/B001CI8VH8/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I've got that one, too! Got it after Christmas! Only done salmon on it for a test run after I finally got it set up, but she purred like a kitten, stable temps, easy start up and shut down.
~~If you're looking for a cover, might I recommend this one from amazon.~~ Well, I was going to recommend this one, but it's evidently OOS and they don't know when (or if) more are coming:
https://www.amazon.com/gp/product/B07X5328KC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
If it comes back into stock, I do recommend. Good price and pretty much covers everything except the wheels!
Happy Smokin!
You'll find that a lot of people use the Victorinox knives on here. They're an amazing knife for the price, can't beat that kind of value. I have the 6" and it's fantastic for trimming. https://smile.amazon.com/gp/product/B0000CF94L/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
I went to my local restaurant supply store for a cheap filet knife that works great for trimming. I was gifted a nice Wusthof carving knife and fork, for Christmas and I love it so far! https://www.amazon.com/dp/B002CZOSJU/ref=cm_sw_r_cp_apa_i_Fwr.FbKTQQKJM
I use a pellet tray or a cold smoker.
Something like this - https://www.amazon.com/MAZE-N-Pellet-Tube-Smoker-Design/dp/B00CS6YFIC.
If you have multiple smokers you can probably find a way to rig them together so that you don't get any heat transfer, but do get smoke transfer.
Amazon has them on sale sometime, best time to get them! But if you can, support your local shops!
There are things that prevent bad pork trots. Uncooked bacon from the grocery store (unless labeled as uncured) is brined with nitrates and then cold smoked. Nitrites are another option but are for dry curing (salami, ham legs, etc...)
Don’t get me wrong, hot smoked bacon is just as amazing as cold smoked bacon. Hot smoked bacon doesn’t crinkle up when you fry it and is “technically” already cooked so it can be eaten straight. Cold smoking just adds in that extra oomph. Your bacon will crisp up, crinkle and brown v. that layer of sugars that get left in the pan with the hot smoked version. You can also do up cheeses without a melted mess, salmon (if you’re into that kind of thing) and any other food product that wouldn’t be able to handle 200f.
Hot smoking is good, but cold smoking... Grab a smoking tray, stuff it full and light it off. Turn on the grill fan and come back every couple of hours and refill the tray. After 6 hours, amazing things have happened. You can even. toss in a tray with a block of your favorite cheese and some nuts.
This is what i bought a couple months ago Amazon Link
I use a couple of cheap oven thermometers - About $7 each off Amazon. You could also move your probe around but I like to be able to check it, but I like being able to read left and right side at the same time.
First think I would check is how far your heat shield is off of the left wall of your smoker. With the GMG DB, this is the single most important measurement. Figure this out and you will be golden. I have found the sweet spot to be around 4.75 inches from the left side wall to get equal temps. I would try that as a starting point.
I bought this knife for both trimming the uncook brisket and then slicing it when it completely done. It has a long blade which make slicing so much easier. I don't know how long the knife will last, but I only use it for brisket and prime rib, so I expect to last a while.
https://www.amazon.com/gp/product/B07C569774/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1
I got my Zgrill this spring and the first two things i got were:
- Smoker gasket tape to put around the door. Keeps the smoke in better and allows for a soft shut for the door.
- Bluetooth thermometer with multiple probes. I like having a probe in the meats and one for ambient temp. All of which i can monitor remotely. I got a fairly cheap probe but it does the job.
If you use a torch head like this you can use ~~butane~~ propane or MAPP which burns hotter which I find gives a better sear and you do not have to worry about impurities muddling the taste.
TBH I was lazy with this one I used a jar of Stonewall kitchen meatloaf starter which has instuctions on the back. my local store sells it for half the price as the amazon link I posted. In addition to that i added
3 bell peppers
2 white onions
1 block sharp cheddar
1 block Pepper jack
And I coated the whole thing with 4rivers Coffee Rub https://www.amazon.com/Stonewall-Kitchen-Meatloaf-Starter-Ounce/dp/B00BSOXS42
I've been using the inkbird wifi probes for about a year now. No complaints.
In addition to the thermal blanket others have mentioned, it helps greatly to seal the inside lid with a gasket using a food safe adhesive
These motors are pretty generic and easily available on Amazon. You could get one delivered and have it repaired before time to spatch the cock.
just aftermarket sealer tape you can get on amazon. it seals the door so less heat loss through the lid. plus no big metal on metal clank when you close the door.
Princess Auto will likely have the cheapest, or just look at Amazon.
black nitrile gloves with some kind of liner underneath
Venom Steel Industrial Nitrile... https://www.amazon.com/dp/B00Y2OFGMW?ref=ppx_pop_mob_ap_share
Liberty P4517Q Cotton/Polyester... https://www.amazon.com/dp/B00C9R642K?ref=ppx_pop_mob_ap_share
Yo the coffee grinder is the way. If you wipe it out afterwards you can use it for all sorts of spices. Cheap too.
Apologies if a mazon links are uncouth.
I always do my final wrapped stage in a catering pan like this. Just lay the butt into the tray and cover the whole thing in foil. The amount of juice that is retained is amazing. Give it a try sometime.
Buy one of these, clean my grill after every cook with it. Yep, I am OCD. I have yet have to empty it after 4 years.
anytime, r/pelletgrills is a great sub. there's a lot of helpful folks here and much to learn.
one thing i do to my pellet grills, is the felt tape to seal the door and hopper. it keeps it from leaking smoke everywhere mucking up the area around the door. i think it helps keep temps better too since it loses less air.
this is what i used.
You can buy Gamma lid wrenches on Amazon for about $20, sometimes at Home Depot and Lowes. Amazon info: https://www.amazon.com/Maroon-Wrench-Tightening-Loosening-Plastic/dp/B087JB8QQN
Yeah, you need an instant thermometer with a narrow tip for stuff like that. I got one a couple months ago and it's changed my grilling game. I'll link it at the bottom.
I used a recipe that called for an Italian/mediterranean marinade (olive oil, lemon juice, italian seasoning, salt, pepper, etc.) and gave me the recipe for the tahini sauce (tahini, lemon juice, garlic powder, italian seasoning, salt, pepper, water, etc.)
It's in the cookbook Venison Every Day which is about the only cookbook I keep going back to. I've made several recipes from it and they're all easy, use normal ingredients, and outstanding. Highly recommend. You can get it for cheap on amazon.
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You might look at the Oklahoma Joe's Rider 1200 DLX. They have upgraded the controller so it does a much better job controlling the chamber temp, they have a stronger auger motor in the new 1200, and they now have an access panel on the end of the hopper that makes it easy to remove the auger and auger motor in case of a jam. I have the 2020 Rider DLX and never had a jam until I had some bad pellets that broke down because they got moisture in them. I purchased the new hopper so I'll have easy access to the auger and auger motor if it ever jams again. Oklahoma Joe's has the Rider DLX 1200 on sale at Amazon for $784.50. Free shipping to your door if you have Prime. The Rider DLX is built like a tank and mine still looks excellent. https://smile.amazon.com/Oklahoma-Joes-22202150-Pellet-Smoker/dp/B09KXF7KJ5/ref=sr_1_1?crid=1E0Y5Q2EWO5ZU&keywords=Oklahoma+Joe%27s+Rider+DLX+1200&qid=1666433629&qu=eyJxc2MiOiIxLjExIiwicXNhIjoiMC4wMCIsInFzcCI6IjAuMDAifQ%3D%3D&sprefix=oklahoma+joe%27s+rider+dlx+1200%2Caps%2C137&sr=8-1
I know this doesn't help now but I picked up this and used it yesterday for an overnight cook. You can set a high and low temp alarm so something like this doesn't happen again.
Too late now, but there's carbon welding blankets https://smile.amazon.com/gp/product/B0874Y8LJV/
Mine likes to fly off overnight and I never bothered to try to secure it, so maybe Camp Chef's is better for people like me. I can do a pork butt overnight and not run of out pellets, so it's whatever.
Great find. Thanks!
Link for those who might benefit
I did the same thing with my 340. It’s a stair tread that’s cut to size and a couple flush folding shelf brackets. I used these
I started off with a cast iron grill plate. i would put it on the grate while i was bringing the grill up to 450+. It would be plenty hot by time the grill got to temp. But then i got lazy and just started using the grate, which is pretty much all I use now. Admittedly the cast iron does a better job, but it is a lot more cleanup too.
I used these brackets from Amazon and just got a nice piece of wood that I covered in water proof lacquer. Just need to drill out the holes a bit bigger when using the existing hardware.
https://www.amazon.com/gp/product/B07477NMF4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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Never failed me yet!
Sorry, I didn't mean to seem cryptic with the reference to a liquid pan. I place a 21"x13"x3.3" disposable aluminum pan under whatever I'm smoking with water or diluted apple juice to keep the meat moist and to catch drippings. Using a disposable pan this large keeps the smoker from getting greasy/nasty because the drippings go into the pan instead of onto every surface in the bottom of the smoker, which makes cleanup a lot easier. I use disposable pans like those at the following URL: https://www.amazon.com/Aluminum-Foil-Pans-Full-Size-Disposable/dp/B01N2P9XWL
My wife bough me one of these. works great!
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Deep cleaning takes some time and effort, but you shouldn't have to do it all the time. If your grill has an ash cleanout under the burn cup it makes it easier to have a low effort cleaning process for each time you grill where you just clean the grates and dump the ash and leave the interior surface cleaning, drip pan cleaning, and vacuuming out ash that has blown out of the ash cup for the deep clean monthly or every two months.
My biggest tip for the regular cleaning of the grates is to use one of these with some water to dip it in. When you scrub the grates with it wet after bringing the grill up to 400 or so, it will steam on contact and make it super easy to clean off tough stuff with some quick passes. I'll generally follow that with some wet and then dry paper towel passes.
get a wireless one
just picked up a really cool one from this new start up called chef IQ
I've done my ribs and brisket at 250, and the chicken today at 350. Skin came out nice and crispy. I've also cleaned it after each use. It holds temp well. Usually overshoots at first, then settles back down where I want it.
I'll have to give them a call tomorrow and see what they suggest. Right now my best thought is to do as been suggested, totally clean it out, try different pellets, and do the burn in again, and then next cook try just simple salt and pepper.
This is the gasket I mentioned.
Fireblack® Hi Temp BBQ smoker... https://www.amazon.com/dp/B00TAJW0QE?ref=ppx_pop_mob_ap_share
amazoning I only have a 400$ budget tho I'm thinking of making a post to see if anyone can comment on this! I am looking at this one, how do I know if it can have a sear plate? https://www.amazon.com/Green-Mountain-Grills-Crockett-Controlled/dp/B078RXH95C/ref=cm\_cr\_arp\_d\_product\_top?ie=UTF8
double or triple wrap in foil, put in the smallest cooler it will fit in, pack with towels if cooler is overly large.
in 6 hours it will still be hot. 5 hours is my normal rest time for brisket. thats the buffer time that allows you to time the brisket to dinner rather than having to time dinner to the brisket.
this is what I call my "brisket cooler"
Pretty sure this (or a similar "grit guard") is close to what you're looking for: https://www.amazon.com/Chemical-Guys-Cyclone-Bucket-Insert/dp/B01CJEBH0G/
The holes on that one might be too small, but you could always chop the tips off and be 100% set.
That said, if your smoker/pellet combo is particularly sensitive to dust, you'd likely have more luck building a larger-sized sifting screen out of hardware cloth.
I bought this on Amazon and am very satisfied with it.
This is my go-to for a lot of my bone-in boston butts - https://www.amazon.com/Tony-Chacheres-Marinade-Roasted-Injector/dp/B00KPWSMD0/ref=sr_1_1?gclid=Cj0KCQjwntCVBhDdARIsAMEwAClDeXbTdBViALNs7p3XMgEJ-fTaJdeOY29g8iRkmvj4O5Vmy9zoYlYaAmR2EALw_wcB&hvadid=599614483660&hvdev=c&hvlocphy=9005966&hvnetw=g&hvqmt=e&hvrand=13801849666803666220&hvtargid=kwd-1058925174647&hydadcr=28266_10170067&keywords=tony+chachere+garlic+and+herb&qid=1655993750&sr=8-1
I'm struggling to find a quarter size steam table pan that's also 1 1/4" deep, but I bet it exists somewhere. I don't think any deeper than that will work because Weber did not leave much of a gap for us. I might have to go check out a restaurant supply store.
Also, we might be able to use a half size steam pan and turn it sideways to go under 2/3 or so of the grill surface. That would solve grease collection for most cookings. I am going to do some testing with my current sheet pans before ordering anything though. I have some old crappy ones that I don't mind sacrificing to BBQ pit burn marks and such for science.
Dude.. you might have just made my day. I have a gen2 EX6 and I waste a lot of money replacing these Weber custom-sized drip/water pans. I typically put water in one that's away from the meat and use the other two under the meat to catch grease in order to limit how often I have to clean the pit.
I just compared those pans to a basic quarter sheet pan in my kitchen and while they're not exactly the same width/length, they're very close around 9x13in. I don't see why those wouldn't work instead of the disposable ones. The only drawback is that they're much shallower and won't hold as much grease/water, but I can work around that.
I'm sure a bunch of people here can give better advice about factory calibrated yada yada yada. But I just went with this guy for like $50 on Amazon. Also, pellets are actually a big thing to look into, I've gone to Lumber Jack and been pretty happy with them.
If you feel you must wrap, invest in a roll of uncoated butcher paper. It takes it from “this is a smoked pot roast” to “oh yeah!” Leave it uncovered and go from “oh yeah” to “hell ya!”
I miss understood that link then. I already did the antenna mod using this one and now get fun bars however it still won't connect via wifi, only Bluetooth. Very disappointing for such a great grill.
I may swap in my extra pitboss 1150 controller and see if it works. That ones great
Check out this one.
UMAID Natural Himalayan Rock Salt Block Cooking Plate 12 X 8 X 1.5 for Cooking, Grilling, Cutting and Serving, Food Grade Salt with Metal Steel Tray Set with Recipe Pamphlet https://www.amazon.com/dp/B07BB6HWT6/ref=cm_sw_r_apan_i_2GXMNZSF89D29V85DGHN?_encoding=UTF8&psc=1
This is the one that we use.
BIG HORN OUTDOORS 12 Inch Wood Pellet Burning Pizza Oven, Portable Stainless Steel Pizza Grill with Pizza Stone for Outside https://www.amazon.com/dp/B09H6N634J/ref=cm_sw_r_cp_apan_i_MB6JC4AZE341AVX23P1G
I can't see how the 2 pieces come together. Is it possible to add a heat resistant gasket?
I got them from Amazon. It's the Jerky Rack accessory. I got them mostly because I like to smoke wings, but I figured I'd give jerky a shot since I have the racks.
My only complaint is they designed the racks to match the contour of the grill, so the bottom rack is deeper than the middle, which is deeper than the top. So it makes it impossible to rotate the racks because the lid won't close. I would gladly sacrifice an inch of cooking space for the ability to rotate all the racks.
This one stop you from receiving a bag with dust, but for the pellets that will more immediately go into my hopper I use the Oklahoma Joe’s bucket and it does a decent job of preventing the dust from clogging the hopper and auger.
For context, I saw this and wondered whether there were pellets made from processes bamboo. I was able to find heating system bamboo pellets which made me think maybe they'd exist for grills but it seems it's a hard no?