Finally lit her up....and then 😕

[rexster314]

No they did not use the term RTD....I was just calling it that as that is what the ones that my Traeger came with as well as the Savannah Stoker controller ships with one.

The part in my order confirmation as well as when its listed in the SF schematic list it as "thermocouple"

Even better.

 

[ROCKEWEHARD]

Figured I would give you guys a follow up. As I mentioned before, after talking with Weber CS they sent me a new controller and a new Thermocouple.

I first changed out the controller as that is a very fast and easy swap and the probe change takes a good bit if disassembling. Fired up the new controller and updated it but still had the same issues so I tore the grill all the way down and replaced the temp probe.

I ran the grill through various tests, different temps, smokeboost, etc. and it seemed to work as I hoped. the next night I grilled some pork chops on it and they were great so I figured I'd try a real cook on it.

Fired it up on NYE and did a 3lb chuck roast (brisket sounded good but there were only 2 of us). I also made a batch of my Mac n' Cheese and finished it in the smoker Instead of the oven and lastly while the Meat and Mac were cooling I pushed her up to 600 to quick sear some marinated Asparagus.

I think the results speak for them selves...as long as its work as properly this thing is amazing. Smoke flavor, bark, smell, ..far superior to any of the other pellet grills I have used and much closer results to an actual stick burner

 

[Bruno]

Looks awesome!!

 

[Cannukque]

Nice work. So issue seemed to have been the pit temp probe? Pretty awesome for weber to send you the controller as well. Guess you have a spare controller. The customer service will keep me as a weber for life customer.

 

[abmet]

Looks fantastic, hope that solves your issues!

 

[Bruno]

Figured I would give you guys a follow up. As I mentioned before, after talking with Weber CS they sent me a new controller and a new Thermocouple.

I first changed out the controller as that is a very fast and easy swap and the probe change takes a good bit if disassembling. Fired up the new controller and updated it but still had the same issues so I tore the grill all the way down and replaced the temp probe.

I ran the grill through various tests, different temps, smokeboost, etc. and it seemed to work as I hoped. the next night I grilled some pork chops on it and they were great so I figured I'd try a real cook on it.

Fired it up on NYE and did a 3lb chuck roast (brisket sounded good but there were only 2 of us). I also made a batch of my Mac n' Cheese and finished it in the smoker Instead of the oven and lastly while the Meat and Mac were cooling I pushed her up to 600 to quick sear some marinated Asparagus.

I think the results speak for them selves...as long as its work as properly this thing is amazing. Smoke flavor, bark, smell, ..far superior to any of the other pellet grills I have used and much closer results to an actual stick burner

Ok so tell me more, you just cooked that chick roast as if it were a brisket?
I saw a nice 3 pounder or so at Safeway for $13 or so, I was very tempted as it’s quality stuck out compared to the others. I was thinking about this cook you did.
I may grab it and do it Saturday morning. Any pointers?

 

[ROCKEWEHARD]

Ok so tell me more, you just cooked that chick roast as if it were a brisket?
I saw a nice 3 pounder or so at Safeway for $13 or so, I was very tempted as it’s quality stuck out compared to the others. I was thinking about this cook you did.
I may grab it and do it Saturday morning. Any pointers?

Yes...essentially just adjusted time since its a smaller piece of meat. I changed it up a bit to play with the Smokefire but here is my normal procedure.:

* 2.5 - 3lb roast...will yield about 50% cooked
* 50/50 Kosher salt / fresh ground course black pepper....little garlic powder, little celery salt....usually no binder but have used Worcestershire sauce before...Season Liberally. I also put some butcher twine around the outside to keep it in a nice tight shape.
* In the smoker at 250* for 4hr. flipping it over after 2hr (don not let it come to room temp...get meat as cold as possible when it hits the smoker)
* Spray with your choice of liquid every hour (mine changes but usually is beef broth, apple juice, cider vinegar, or some combination of that.
*After 4hr it should temp 155-165*
*Wrap in butcher paper and return to smoker if you want. I usually move it to a 300* oven instead of back in the smoker.
* When IT reads 200* I turn the oven down to 210* and open the door for 30 sec or so to let out some heat.
*Meat will keep cooking creeping toward 210*. I play with over temp and try to hold it in the 208*-210* range for 30min or so.
*A general time estimate for the wrapped cook portion seems to be in the 1:45 - 2hr range but I'm always going by temp and then feel. The holding at the 208-210 range just seems to make sure all parts of the meat get to temp evenly and "rest" while still under temp
* Remove and let rest till IT has dropped say 10-15* but I've let it rest long periods of time just depending on when you need to serve.

The only difference I did on this cook vs my normal was put it in for the first hour on smokeboost then bumped to 250* to start the 4hr "normal" smoking portion.