What I would say is not everybody?Can afford a brand new trigger ironwood, which you could put the induction cooker on the side.Add-on or could forward a trigger timberline, which has it built-in?You could do a nice reverse here like it's the 600° I use their cast iron skillet with it.Takes sixty seconds to get to that temperature excellent for reverse hearing

One of the first things I learned was quit staring at the temperature. Set it and trust it because your BBQ will show you if you need to adjust.

Great video! Thx.

To much blah blah in the beginning.

Although moist, sticky or cooler surfaces will attract more smoke, it doesn’t mean that the smoke won’t keep adding flavor to the bark later in the cook after the meat gets hot. The smoke ring is what doesn’t develop any more once the temp of the meat exceeds 140*.

I have a PB 700T1 and the manual states to have the lid open when starting up. Mine does not have a PID controller.

Good video For #1 - Other reasons I've heard for open lid is to wait for white/dirty smoke to clear before closing lid. That a BS myth as well? For #2 - I have a Cabela that has a dial to open slats above fire pot to sear. Works. Pretty well actually. But when doing something like a reverse sear, prefer to have grill grates on nat gas bbq next to smoker and do it there. Just a preference thing For #5 - Agree completely about temp swings. I was surprised that you didn't mention something like Meater probes. They show ambient temp in the smoker and graph clearly shows all the temp swings during a cook

I had a RecTec (before the name change) and I assure you that the RecTeq mafia will tell you that their temps are rock solid. They post all the time in the forums. I know, I was there. Now I have a Yoder and understand that not only are swings happening but it actually helps because with swings comes smoldering - i.e. smoke.

Hi, only ever using a pellet grill (first a Treager now a Yoder), I’ll stick to learning and using it. I’ll leave the “stick burners” to the other people and restaurants. Thank you for an entertaining video.

I'm 💯 with you on #5 my Broil king pellet smoker has a big Temp swing.

I have a Camp Chef, never had a problem searing anything even with the sloping grease tray in place. Definitely has temp swings. Did a pork sirloin on the weekend, set it to 190, smoke level 10, probably swung between 175 to 210-215. Now, I also had a smoke tube in it, and it was beside the temp probe, so that likely had an effect, in the end, meat came out great....so don't really care.

Nice video. My understanding is that many modern pellet grills are designed so both the speeds of the fan and auger are variable, they act to create a variability in pyrolysis which results in some temperature swing. They do so in order to get more complex smoke flavors from the burning pellets.

My timberline 850 is pretty accurate and consistent. i love it, and i got 2 offsets to compare it to.

good stuff!

Everyone will have their own opinion on which is the better smoker just smoke on what is best for you

I am a grill newb. Father In Law gifted us an Ironwood 885 in 2023. Haven’t tried brisket or anything beyond the simple things. I feel like the thing that I am most needed to learn now before anything is how to season mean. Pork is easier than other meats. But beef and chicken I still haven’t found satisfactory ways to season to my taste preferences. But, the few things I’ve figured out I love and get enough flavor for my needs. Wife also doesn’t like heavy smoke flavor, so pellet works for us.

Great video. I am not ashamed to admit to anybody that my Traeger has temp swings as much as my offset.

I respectfully disagree with #4 but I’m looking forward to your comparison video. I’m not saying you can’t make good bbq on a pellet grill and come close to offset smoker flavor, but offset is still king!

MYTH #5 commentary is spot on. FYI, my highest degree of temp swing is BEAR MOUNTAIN OAK PELLETS while the least is BBQ DELIGHT MESQUITE. This is why I like Yoder and the Firebird temperature system because all these observations are documented and can be saved as sessions for reference.

FYI: I was a very early adopter of Traeger, I think there were less than 1000 manufactured. When I bought my first one, Traeger was adamant about opening the lid when first lighting the firebox. You’ve explained well why that is no longer the case, however, like many things that go back to its origin, the story can live longer than reality.

My Pitts and Spitts Maverick 1250 is one of those they will stick to the set temp as the actual temp even if it’s 15 degrees off. One thing that got me to really know this controller is when they upgraded to the newest firmware it caused my smoker to run like 20 degrees too cool (verified by probes in the chamber) and would never adjust to where it needed to no matter how many hours of cooks passed. They were no help and they told me to put away my thermometers which I did not appreciate. I found that value C13 in the programming menu is the RTD temp probe gain and you can adjust the set point where the smoker wants to be. I had to figure out what going up or down on the values did and I was able to dial my pit in to the set temp being what I wanted on the middle of the lower grate (of course temps vary around the chamber but I used that as a reference). Later on I modified my firepot to add two more holes near the igniter to make more smoke (and it does) but adding more caused the pit to run hot and would never adjust down. Fiddling with the C13 value was able to adjust it to where it needed to be. Later on I saw in one of their videos that the drip tray (which has about and inch of play left to right) should be to the left all the way which block a lot of hot air to get to the RTD probe in that area. I tried that and it made my pit to run hot by 15 degrees. Long story short, at least from my experience of using Traeger, GMG (which I still have), and Grilla Grills, the Pitts and Spitts controller is the biggest offender of showing a flat plus completely false reading if your C13 gain is not dialed in. All the pits I mentioned at least showed swing and a temp represented by actual readings inside. GMG is a bid different on the old ones because it takes an extra hot reading on purpose near and opening on the drip tray. Their temps are way off due to the games being played in the software but at least it’s consistent and predictable. If anyone wants tips in dialing in their Maverick pellet smoker hit me up on a comment on the video about it on my channel. I have done a few different things to my firepot and the graphs don’t lie…I’m marking the controller work hard at maintaining temp but there are more temp swings (mostly less than 15 from an upper to a lower swing) and an almost non stop smoke now from 275 and below. This was never the case before my mods.

There is a big difference between an offset and a pellet grill.

I get the draw to a “pellet grill” but you’re limited to only 1 fuel source. Then you have to plug it in to an electrical outlet on top of that. I prefer a Weber style grill! I can throw in briquettes, lump charcoal or even wood depending what I have on hand. To each their own as they say . Great video keep em coming 👍

I have a pitboss and i feel like i get very minimal smoke flavor and it does have big temp swings but it is very easy to use. Have you ever used an electric smoker?

Is this a poolish dough recipe?

Great video. Also i use a water pan the moisture helps attract smoke.

been seeing lot of Pecan pellet and pecan shell smoking..... im like u LOVE the bear mountain, but have u tried these? i tried in masterbuilt gravity feed, ehh they are ok

Ok so say I am shooting for 250 degrees. The thermometer says I’m there but the dome still isn’t heat soaked. Let’s assume at this point things are still wide open on top and bottom vents. What do I do? Start closing down? Or wait til fully soaked the close it down.

Well, I did it. I returned my T, and bought a 640s. Now I’m watching all the unboxing and seasoning videos. Your videos are great. Keep the coming.

Hi, How are those silicone bands on the chimney holding up with the heat?

My weber Smokefire recommends starting with lid closed

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If you like a vinegar sauce I have been buying a brand by the name of Tim Buck kinda like Timbuktu it’s a vinegar base and it is awesome.

You didnt mention flavor. Just moisture several times

I ordered my 1975 like 6 months ago. Did you get an update when yours went into production? If so, how long between start and it being in your yard? I’m excited to get mine.

Great set up. Lots of great tips. Do you have a link description for the iron Tuscan grill that you cook your chicken breasts on? I am looking to buy one as well. Keep up the good work, thanks 👍

This sounds fantastic. Cheers!!!

Sometimes hot and fast is the way to go. I recently cut up my baby backs prior to cooking. You can get more rub on and they cook very quickly at 250. Maybe try this method on your channel.

Why do a video when your rushed

That is top notch.

How is the quality of the Costco Spare Ribs? I’ve chatted with you in the past, but I’ve always found Costco ribs to taste “swiney” …an off fatty taste. Someone told me that you need to rinse off Costco ribs to get rid of that swiney taste. Your thoughts?

I've tried that combo of rub and sauce. Pretty good. But I also tried Hearth Riles Comp rub and sauce, along with his Butter Bath. Now that makes a nice rib. Maybe you could make a video of his rub and sauce?

Those ribs looked delicious! Excellent video as always!