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pmillen

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Everything posted by pmillen

  1. That may be the heart of our discussion. I guess it depends on how much wood and wood ash a person is willing to eat and serve. Their origins aren’t important.
  2. That’s a good point. I’ve always assumed that it wasn’t put in there by the manufacturer but was created by rough handling that is probably more violent than the auger tube handling. Irrespective of the dust’s origin, I see no reason to put it in my pit with my food (along with whatever amount of dust the auger creates in the pellets’ 6-inch trip).
  3. Hmmmm. In my pit the pellets drop a few inches down a chute from the auger mouth to the fire pot. I think it reduces, if not eliminates, the possibility of residual fire spreading to the auger tube. The residual fire just quietly burns out without fan assist. So, as I understand it, your observation is that a fan-stoked fire without additional pellets dropping creates blown ash and/or pellet dust in your pit. But pellet dust isn’t created if the auger is turning and pellets are fed. Is that correct?
  4. Does your fan continue after a "hot shutdown"? Mine doesn't. So it won't blow dust or ash around.
  5. Assuming that "friction between pellets" means pellets rubbing together and scraping dust off, yes, I don't believe that's happening. The pellets I buy are quite hard and smooth except on the broken ends. However, if they haven't been cleaned, they'll have clinging dust that the friction you point out will probably rub off.
  6. Can you share more information on this? I ask because every time I see the Traeger team in Costco I stop and listen to their lies and half-truths. I never confront them but I suspect that some people do.
  7. I'm surprised that the Hyperbolic Insert is Teflon coated. A few years ago, an airing of ABC's 20/20 with representatives from an organization called the Environmental Working Group (EWG), demonstrated how a Teflon-coated pan can easily reach a temperature of 500°F while cooking bacon. And at around 680°F the pan will begin to emit toxic gases. When inhaled, the gases usually cause symptoms that are typical of the flu, including a rise in body temperature, chills, headache, etc. EWG also demonstrated that DuPont knew about the Teflon flu for years but kept the information internal to the company. DuPont, Teflon’s manufacturer, has said that the temperatures needed to release the fumes cannot be reached during normal cooking. As Jane Houlihan, then EWG’s vice president of research, showed 20/20 in the kitchen demonstration, however, a pan can reach that temperature in just a few minutes. “At 554 degrees Fahrenheit,” said Houlihan, “studies show ultrafine particles start coming off the pan. These are tiny little particles that can embed deeply into the lungs.” More chemicals are released as the pan gets hotter. “At 680 degrees Fahrenheit, toxic gases can begin to come off of heated Teflon,” Houlihan said. I think it’s likely that the Hyperbolic Insert will get hotter than 680°F.
  8. I'm really interested in this, John. I've not built one, but I've had commercial drums and liked them. I don’t have one now. Marcia said that some things had to go ‘cause the deck and patio looked like the Clampetts’. I’ll be especially interested in how you prevent exterior rust. That was her major complaint about the drum. I’ve been harboring thoughts of stainless-steel.
  9. The many Slow N Sear cold grate steak cook videos have convinced me to buy one. (I think that's their intent.) One thing delaying my purchase is that it appears that only about three rib eyes will fit. Is that correct?
  10. Bubba Keg? Didn't they discontinue about five years ago? Do you have a Broil King Keg? Great cook, BTW. It's bookmarked for a session with my grandchildren (oldest is 10).
  11. It's easy enough to test. Put something in the pit that will easily show the sawdust and ash, then, after a while, open the door and look for them without lowering the temperature. Your pit may be better than mine and most others. BTW, I offer these thoughts with a smile. Another thing my father used to say, "Honorable people can disagree honorably."
  12. You may not be able to see it on food. I sprinkled a bit on a cooked burger and it disappeared.
  13. Cleaning pellets is not his style. He thinks I'm over-reacting. He thinks the same thing about my refusal to eat Teflon.
  14. It was a test for temperature evenness (is that a word?). BTW, I don't care much for testing on an empty pit. I prefer to simulate a butt or brisket so I put in a wad of damp towels. EDIT: This was the pit's initial burn to remove the manufacturing residues. The controller has a knob pointing to various temperature settings. The pit was set at the highest setting "High Temp." We did other testing at lower temperatures. As my father used to say, "Know your pit." (Another reason for temperature probes and data.)
  15. This is the inside of a friend’s new Camp Chef SmokePro SG after running it for an hour at 392° with the heat diffuser closed. I think he should clean his pellets.
  16. Yeah, smart pellet pit owners do exactly that. Count me among them.
  17. The first few times I did it I used a vacuum that collected the pellet dust in the bottom of the machine. I would get more than a cup of fines per 40-lb. bag. I subsequently switched to a shop vac with a drywall dust bag so I don't see what's collected anymore. I use the vacuum for other purposes so I don't have more current data.
  18. Yes, awesome. Can a user stop the software from graphing the fan? I'm only interested in the two temperature graphs. If you want to generate a lot of discussion, put the ambient probe in your kitchen oven some time, plot the temperature fluctuations while you cook something and post it for us.
  19. I'm sorta' brainstorming– Can you use it by just placing the two halves together? Is there some sort of food safe high temperature glue that will mend it? (Internet search?) You may want to consider a cast iron griddle in order to get more use from the replacement. Good luck in your search.
  20. It's rolled in the meal before slicing.
  21. I usually serve ABTs rather warm. Do you think there's a need to nuke them? I'll look at the pinwheels. Thanks
  22. The hopper is the hardest part. A large funnel works but tends to be a bit small or you can buy a sheet of substantive plastic from a hobby shop and make one.
  23. I used to find dust-like material in my pit. It was probably on my food, too. One day, while searing meat on my pit’s direct flame portion, I saw sparks blowing up from the fire pot. The sparks were burning pellet dust that becomes ash when burned out. It appears that the dust-like material in the pit was composed of pellet dust ash and unburned pellet dust that's augured in but blown upwards before igniting. The more I clean my pellets the less of this I see. Here’s a video of an easy to make pellet cleaner And here’s a drawing.
  24. I didn’t start cooking, even frying eggs, until well after I retired. Before that, Marcia would be out on the deck, grilling our steaks with the guys clustered around the grill. So…I have very little experience. But as I started to cook, I would question the accuracy of certain generally accepted things. I would ask, “How do you know that searing meat seals moisture in?” Or, “Why do you think that turning a steak with a fork drains a significant amount of juices?” Another one– “Who told you that Damascus knife blades are superior?” The answer was always something similar to, “Everyone knows that. It’s common knowledge.” Well, in fact, none of these are true. They’re false, in the same way that the common knowledge, in 15thcentury Europe, that the Earth was flat, was false. To my point… I was repeating what I had been told when I wrote that post. I didn’t have any first-hand knowledge of the subject. Subsequent posters have better information. Until I perform my own tests—believe their observations, don’t believe what I wrote.
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