Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Greg Stoudenmire on August 13, 2012, 01:52:32 PM
-
Has anyone here cut the center rod section out of the start of the auger feed. I've seen talk about it on other forums but would like to hear from someone here.
Will it help on higher temps?
What are the down side to doing it.
Should I just keep my gas grill for shearing and hot cooks?
Greg
-
I would not bother with it. I do a reverse sear on the gasser all the time and love the results.
I hope your enjoying that great deal you got!
-
I finish cooks all the time on my gasser.
Both finishing a smoke after foiling & searing meat for a smoke then sear cook.
-
Greg you can remove the drip pan and place some universal flame tamers above the firepot and then re-install your grates. Or use some grill grates directly on the drip pan. I have seen some of the pellet heads do that with great results.
Unless you are installing a 2.5 RPM auger I would leave the rod in...
-
Or use some grill grates directly on the drip pan.
I am not sure about searing temps with the drip pan in place... I am only familiar with the Yoder pellet grill,, but bringing the grill over 350ยบ with the drip pan in place will warp the drip pan.
-
Thanks for the info all.
I'm enjoying the pellet smoker / grill just having to learn it and its limits like all new cooking tools.
-
Greg -
I have the Yoder - like Mo does. I find that using the Grill Grates about your fire-pot, without the drip pan give me great sear. I will bet that it will wok for you as well.
-
Greg -
I have the Yoder - like Mo does. I find that using the Grill Grates about your fire-pot, without the drip pan give me great sear. I will bet that it will wok for you as well.
I'll have to give that a try.
Also need to go get some universal flame tamers to try.
Greg
-
This is a very common mod on the Lil' Tex but from what I've read the results are iffy unless other mods are made to the auger speed, controller, etc.. For a reverse sear (did one last night on some pork chops) I use my old Traeger on "smoke" for about 45 minutes and it just sort of warms the meat up while pumping in a nice light smokiness, then I move the meat to GrillGrates on my Memphis fired up to 550 - 600. That's really the same thing mentioned above using a gasser to finish (my little Weber gasser won't get that hot).
Lots of folks mod their Traegers like crazy and some get fine results, but the original engineering of those cookers did not contemplate temps much over 400 and some mods might even be dangerous as a result. I love my old Traeger for what it is and what it does well, not for what I might wish it could do. I'd recommend leaving it alone unless you just want to have the fun of making a "project" out of it.
Hub