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Found 2 results

  1. I've had my 850 for some time now and the last cook i did on it (smoked turkey legs low and slow cook) i noticed left soot all over the skin of the legs. I have done plenty of cooks in the 850 and this would be the first time i've noticed this issue. This would also be the first time i've used Lumberjack pellets (if that helps)it was the last quarter of the hopper for this cook the first 3/4 of the hopper was used in a higher heat cooking. I hope some of these details can help solve the problem any help will be appreciated.
  2. How many models and brands of pellet cookers have sealed doors and insulated cooking chambers? The Traeger Timberline has double walled stainless insulated cooking chamber and gaskets on the door. At $2,000 to $1,700 it is more than some but has a sealed and insulated design. http://www.traegergrills.com/timberline.html The Cookshack FEC100 is stainless inside and out and has "850 degree spin glass insulation" with sealed seams. At $4,695 it is not a casual purchase. http://www.cookshack.com/store/Smokers_4/Fast-Eddys-by-Cookshack-Model-FEC100 How many others are there? What are the advantages of sealed and insulated construction beyond saving pellets. Does it alter the taste of the food? improve it? Thoughts? Ideas?
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