It’ll be interesting what you find on other pellet grills. Most I’ve seen on video along with my own, all have warmer right sides vs the left. Not sure why that is when the burn pot is in the middle of every grill.
With the odd left to right difference of the grates directly above the flavorizer bar, did you swap the grates? Is there a difference in that center rod in the two grates?
Please do another video on the top rack temps. We have a few people including myself getting dry brisket on long cooks. The top rack seems very hot when I pot my hand over it but my hand on the lower rack I can keep my hand there. Wondering if the convection is bad for low and slow I believe that’s what the top portion of the grill is doing.
Interesting. Doing a brisket on the top rack for an upcoming video right now actually. I did one a few weeks ago on the top rack as well and it was not dry at all. I assume you put a water pan under it? We will do a thermal video on the top rack based on your suggestion!
@@TBH-Grillin so that was a mistake that I made during my cook was not putting a water pan underneath. There is also a guy sambosplace is what the channel called I believe and his brisket came out dry. Not have the water pan underneath I know did hurt my brisket though going to try another one very soon though
Since there’s some direct flame action on these pellet grills that can smoke AND sear, the water pan may be necessary. Just watched sambo’s video and the water pan may be too small. The diffuser over the firebox throws flames to the left and right of the center and, as we know from our last video, the right side is the hot side. His flat is on the right and is exposed outside the water pan. I also cook at a lower temp and let it go as long as it takes. Current brisket cook is pushing 19 hours. All that said… it could just be one of those random things with brisket 🤷🏻♂️
@@TBH-Grillin I decided to do another brisket started it last night at 11pm at 180 for two hours then went to 200 for another two hours then 215 for an hour then 225 I’m at 152 at the point have three big water pans under it with my flat on the very left top rack, looking really good so far amazing bark and starting to feel really soft I’ll post another video when I’m done.
@@TBH-Grillin also 19 hours is pretty long, my first brisket was 17lbs took me about 17 hours. Good luck with your brisket hope it turns out great, can’t wait for the video
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Very detailed analysis gents. So to sear a bunch of steaks it looks like you need to carousel them around the back right corner.
Looks that way….
It’ll be interesting what you find on other pellet grills. Most I’ve seen on video along with my own, all have warmer right sides vs the left. Not sure why that is when the burn pot is in the middle of every grill.
It is strange. Why always to the right?
@@TBH-Grillin I bet it flips if the pellet feeder and blower are on the opposite side.
@@Redridge07 Isn't the blower underneath blowing upwards? You could be right though.
With the odd left to right difference of the grates directly above the flavorizer bar, did you swap the grates? Is there a difference in that center rod in the two grates?
We did not swap the grates, but both were used and had very similar profiles. Now that you mention it, we'll swap the grates and take another look.
Please do another video on the top rack temps. We have a few people including myself getting dry brisket on long cooks. The top rack seems very hot when I pot my hand over it but my hand on the lower rack I can keep my hand there. Wondering if the convection is bad for low and slow I believe that’s what the top portion of the grill is doing.
Interesting. Doing a brisket on the top rack for an upcoming video right now actually. I did one a few weeks ago on the top rack as well and it was not dry at all. I assume you put a water pan under it?
We will do a thermal video on the top rack based on your suggestion!
@@TBH-Grillin so that was a mistake that I made during my cook was not putting a water pan underneath. There is also a guy sambosplace is what the channel called I believe and his brisket came out dry. Not have the water pan underneath I know did hurt my brisket though going to try another one very soon though
Since there’s some direct flame action on these pellet grills that can smoke AND sear, the water pan may be necessary. Just watched sambo’s video and the water pan may be too small. The diffuser over the firebox throws flames to the left and right of the center and, as we know from our last video, the right side is the hot side. His flat is on the right and is exposed outside the water pan. I also cook at a lower temp and let it go as long as it takes. Current brisket cook is pushing 19 hours. All that said… it could just be one of those random things with brisket 🤷🏻♂️
@@TBH-Grillin I decided to do another brisket started it last night at 11pm at 180 for two hours then went to 200 for another two hours then 215 for an hour then 225 I’m at 152 at the point have three big water pans under it with my flat on the very left top rack, looking really good so far amazing bark and starting to feel really soft I’ll post another video when I’m done.
@@TBH-Grillin also 19 hours is pretty long, my first brisket was 17lbs took me about 17 hours. Good luck with your brisket hope it turns out great, can’t wait for the video
How does this compare to most of the other pellet grills?
First time doing it in this much detail but i can say for sure that my previous Weber smokefire was also hot on the right side.
Oh man when you can you do this for some of the competition to the searwood...
When traeger sends us free sh** 😂
No big deal, all smokers, grills Al have hot, and cool zones. I"ll bet Weber comes out with a different design defuser.
Agree. Good to know exactly where they are and how much they vary.
Looks very uneven to me.
Yes, it is. But use it to your advantage (if you have a searwood) and it will be okay.