For those of you with a Pellet Grill’s like Traeger, have you figured out a way to put a pan of water underneath the grate or raise the meat you’re smoking above a tray? Or do you just dry smoke everything?
When I had my Akorn Komodo I could set set it up with lump coal and hickory or apple wood, get it going and keep it within a few degrees all day with the dampers. Automated wood pellet grill… not so much.
All this talk of smoking, i’ve got three racks of ribs going now. So do any of you have a Traeger/pit boss and find the temperature fluctuating between 190 and 220? My theory is the pellets might be of different size and texture, causing the burner to fluctuate.
Maybe it was something completely different than the same old theory that the Brands were at fault. Maybe they get credit for 3x titles for a recruit that arrived with more issues than they bargained for?