SF Grill Newbie
New member
I know I'm going to open myself to criticism for this post. I'm a weekend Pitmaster who enjoys meat! I've had many years experience with a Weber kettle with direct and indirect heat using charcoal and lump coal. Here's my personal story with my first pellet grill:
1. I've owned my PB1000D3 for about 3 months and have had about a dozen or so cooks on it.
2. I did my research and got what I think was an entry level pit for a reasonable price.
3. I thought I was nuts when I couldn't regulate the temperature only to find out that EVERYONE has the same design flaw that I've experienced.
4. It's really unconscionable that PB doesn't fix the issue with heat distribution and regulation requiring modification and added expense to your grill
5. Using a Heat Baffle over the pellet burn pot and the Heat Deflector on the left side of the main flame broiler plate is a MUST!
6. Those two modifications in my opinion are an absolute requirement.
7. On the other hand, the things I absolutely love about my grill is the front shelf and the side handle that supports the tray. Great addition.
8. I have not had an issue with smoke, I added a gasket to my lid and use a smoke tube mixed with pellets and wood chips that's working great for me.
I would say that I'm 90% satisfied with my grill now but it's been an educational experience for me. I've had 2 bad cooks with briskets and have not returned. But I think I've got the ribs down along with the chicken wings, drumsticks, and thighs. Obviously the fun is learning from your mistakes but a little hand holding would have been nice.
Side note, does the large diffuser plate that lays on top of the burn pot, do much to diffuse the heat? I've seen some owners have removed that piece altogether? Any comments regarding that part?
1. I've owned my PB1000D3 for about 3 months and have had about a dozen or so cooks on it.
2. I did my research and got what I think was an entry level pit for a reasonable price.
3. I thought I was nuts when I couldn't regulate the temperature only to find out that EVERYONE has the same design flaw that I've experienced.
4. It's really unconscionable that PB doesn't fix the issue with heat distribution and regulation requiring modification and added expense to your grill
5. Using a Heat Baffle over the pellet burn pot and the Heat Deflector on the left side of the main flame broiler plate is a MUST!
6. Those two modifications in my opinion are an absolute requirement.
7. On the other hand, the things I absolutely love about my grill is the front shelf and the side handle that supports the tray. Great addition.
8. I have not had an issue with smoke, I added a gasket to my lid and use a smoke tube mixed with pellets and wood chips that's working great for me.
I would say that I'm 90% satisfied with my grill now but it's been an educational experience for me. I've had 2 bad cooks with briskets and have not returned. But I think I've got the ribs down along with the chicken wings, drumsticks, and thighs. Obviously the fun is learning from your mistakes but a little hand holding would have been nice.
Side note, does the large diffuser plate that lays on top of the burn pot, do much to diffuse the heat? I've seen some owners have removed that piece altogether? Any comments regarding that part?
