Issues, warning for first time pellet buyers... Lessons learned

[SF Grill Newbie]

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?

 

[Cowboy1955]

You can purchase a diffuser
Seen them on Amazon

 

[sparkyv]

I made my own diffuser for my Lexington but am not convinced it does much. Nonetheless, I use it.

I don't have issues regulating the temp; maybe because this is a small unit??? Then again, I mostly track the meat internal temperatures. That's all that really matters to me.

 

[J Walker]

I depend on a meat thermometer to determine when the meat is done to my preference. I don't depend on heat distribution. I believe that is what all grills come down to and that seems fine to me for cooking outdoors and getting the smoke on a grill.

 

[JackB]

Hello all, newbie here. I'm using the pb850 about 6 cooks in now. First thing I did was get a heat deflector seems to even out the heat all around the grill areas tested this with a heat gun. During the first cook with the deflector I noticed smoke in my hopper of course searched it and found the dust issue with the pellets mostly bear mountain hickory bags. Picked up a sifter and went through 3 bags and got most all the dust out. Of course cleaned the auger and pot super good. While sifter a bag of apple pellets that I got from the brine kit I noticed hardly any dust. Now from other posts especially on the tregger forums I see we have to take a close look at the bags before buying. I got bear mountain pellets at Lowes and 1 at Ace hardware. I will be sifting every bag from now on. Seemed kind of scary that your whole hopper could ignite if you were doing an overnight cook and not watching. Any other recommendations?

 

[Cowboy1955]

Welcome from Texas to the group!
I always sift them through a colander. Sounds like your on top of it

 

[sparkyv]

I haven't had this dusting issue. Most of the fines are at the bottom of the bag, which I just dump out onto the lawn.